Posts Tagged ‘tahini’

Make Room for SOOM Tahini & Eat Nice Ravioli in your Kitchen

Sunday, February 9th, 2020

Last month I posted an article on two (to me) new food companies in Philadelphia, near where I live. Here is the link to that earlier posting: https://www.menupause.info/24205-2/.

If you Google tahini, one of the results is this: ta·hi·ni (/təˌhēnē) noun – A Middle Eastern paste or sauce made from ground sesame seeds. Powered by Oxford Dictionarie (Another spelling used in the Middle East and Israel is tehina. It is often made into a treat called halvah, which is basically tahini and sugar.

The recipe below is a cooking-by-the-strings-of-your-apron offering, because the SOOM Tahini I use may be a different consistency from another brand. The one I recommend is SOOM, pictured below.

 

Tahini Treat: A Middle Eastern Delight

Utensils: Small bowl for soaking dates, medium-sized mixing bowl, measuring spoons, very small dish for coconut, cutting board and knife, serving plate
Prep. Time: About 15 minutes, not counting soaking the dates
Cooking Time: None
Categories: Vegan, Gluten Free, No added granulated sugar (dates provide the sweetness)

Ingredients

3 organic, pitted (dried) dates
2 Tbl. Soom Organic Tahini
1 T. unsweetened cocoa powder (organic is possible)
2 Tbl. flaxseed meal
4 Tbl. raw, organic ground sunflower seeds
2-3 Tbl. unsweetened, dried and shredded coconut

Directions

1. Cut pitted dates in half and soak in filtered water for at least one hour to soften in a small bowl. (Feel free to use warm water to hasten the process of softening the dates.)

2. Place the tahini, cocoa powder, flaxseed meal and ground sunflower seeds in a small bowl and mix together with the back of a large spoon. Set aside.

3. Drain the dates (Soaking water can be drunk or added to another dish.) and cut into smaller pieces using the cutting board and sharp knife —- the smaller the better.  Add to tahini mixture from Step 2 and mix well. The mixture should pull away from the bowl. If not, add a little more of the cocoa powder or flaxseed meal or ground sunflower seeds. (Use what you like best!)

4. Place the mixture in the fridge for about 30 minutes. Then remove and wet your hands well. Place a small amount of the mixture in the palms of your hands and make a ball. Then roll each ball in the small bowl of dried coconut until it is well coated. Place balls on serving plate and return to fridge until ready to eat.

Yield: 6- 7 tahini balls about the size of a ping-pong ball or a bit smaller.

Note: If the dates do not make the treat sweet enough, feel free to add a couple of drops of stevia or monk fruit liquid.

Variations: Substitute your favorite protein powder for the flaxseed meal or cocoa powder, use pumpkin seeds instead of sunflower seeds (good for prostate in males), use ground nuts (raw) in place of seeds, roll in coconut sugar instead of or with the coconut shreds, use dried figs or other dried fruit (soaked) in place of dates.

 

Be creative! Use more of the ingredients you like best or try one of the variations.
I placed fresh raspberries on top of my sesame balls for color.
(Confession! I also ate a couple, so there are only 5 here instead of 6 or 7!)

 

Eat Nice Ravioli is the other new food company that I wrote about in the link at the top of the page. It is totally vegan, with either tofu or walnuts as the fillings.

Here are three ways I used the ravioli:

1. I steamed them and then placed them in the oven on grill for 2-3 minutes, turning once. They turned out crispy and I used them as an appetizer.

2. I steamed them and put them in soup instead of Chinese won-tons or Jewish kreplach.

3. I steamed them and served them with pestacado* instead of marinara sauce. (Photo below with link to Pestacado recipe.)

Note: Another topping is to take Soom Tahini and mix with lemon juice and miso paste, plus water to a sauce consistency and serve over the steamed ravioli. ( I added black olive on top of the pestacado.)

*Here is the link to Pestacado, pesto made with avocado (instead of olive oil), basil and garlic, etc. https://www.menupause.info/pestacado-a-twist-on-pesto/

 

Sprouted Lentil Slaw

Wednesday, May 30th, 2018

Every year I plan on posting a sprout article with a recipe. I know I have written about lentils before, but I never made a lentil slaw, so the directions for the sprouting may be a repeat.

Also, this is one of the recipes I call “Cooking by Your Apron Strings,” because the amounts are very flexible. Since this is a kind of coleslaw, you are free to use your special ingredients instead of mine, and just add the sprouts.

 

 

Utensils: Jar for sprouting, net and rubber band for sprouts, mixing bowls, strainer, cutting board and knife, steamer with pot for water, serving bowl
Prep. Time: About 1/2 hour with seeds already sprouted (2 days)
Cooking Time: None
Categories: Vegan, Gluten Free, No Sugar Added

Ingredients

1/2 cup dry lentils (brown or green, French, beluga) from health food store (more germination)
water for soaking and sprouting
1 cup chopped or grated cabbage (red or green)
1/2-3/4 cup minced veggies that you like (carrots, scallions, peppers, celery, etc.)
1/4 cup sesame tahini
juice of 1/2 lemon
1/4 tsp salt (optional)
1/2 or more water to thin tahini (depends on brand)
1 dill pickle, minced
lettuce for lining dish

Directions


Two days before:

  1. Wash lentils well. Drain in colander and place in a quart jar with a wide mouth. Cover with  netting, old pantyhose, or cheesecloth and secure with a rubber band. Fill with more than enough water to cover. Soak overnight and drain well the next morning. PLace jar on its side.
  2. At least 2 times per day, rinse and drain the lentils well. (Sitting in water makes them rot.)
  3. By the second or third day, depending on how warm it is, the tails should emerge.
  4. Place in a steamer basket and steam only 5 or 6 minutes. Remove and place in fridge.

    Slaw directions:

  5. Mix cabbage, minced veggies, and sprouts from fridge in a large mixing bowl.
  6. In a smaller bowl, add tahini, lemon, salt if using, and 1/2 cup water. Mix well. If not almost pourable, add more water, a little at a time to get a smooth dressing. Add to slaw. Mix well.
  7. Stir in minced pickle. (If your pickles are very salty, omit salt in step 6.)
  8. Place a large leaf of organic lettuce on a small serving plate. Spoon on slaw and enjoy!

Variations: Add sesame seeds, garnish with dill or fennel fronds