A recipe for tahini lovers, those who want to be tahini lovers and those that are resisting being tahini lovers
It hadn’t dawned on me what was really missing for me personally during the COVID 19 lockdown and restrictions until last week when a friend sent a really cute video. The thing missing for me during the COVID lockdown was ……….. tahini. Yep you read right, tahini. Somewhere in the whole upheaval I forgot to use this in my meals.
During COVID 19 restrictions I have been using tahini in the hummus I make people and was having the occasional bit of hummus but this regular tahini lover and every day tahini eater really lost her balance and forgot all about one of the foods she loves the most.
Well thankfully it has all been rectified now and tahini is back on my mind, in my belly and soothing my soul. I also discovered by sharing the video on my Facebook page facebook.com/veet.hedley (go take a look) that I have many friends and followers who are tahini fans so as this is request week I am sharing a tahini recipe. Its simple and its fabulous.
For those who don’t understand the tahini fuss, once you give up dairy cheese it replaces cheese; it has such a tang and an aftertaste that sends the taste buds into taste bud heaven. However when I say tahini I don’t mean sesame paste. The tahini that is sold in shops is basically sesame paste. What I am talking about is the sauce you make from this paste by adding water, salt, lemon juice and optional garlic.
Sesame seeds are high in calcium, iron and vitamin E so they are fabulous to add into your diet and what better way than to add them in the form of tahini. I use hulled tahini by the way.
Hope you enjoy this recipe.
Tahini Bake
Serve it with turmeric rice which is rice cooked with a few pinches of turmeric and salt. You can use whatever veggies you have in your fridge, cauliflower does feel like it is a must though.
The Bake
3 medium potatoes washed well and cut into 2cm cubes
2 medium onions cut into 1/8ths
2 carrots washed well and cut into 2cm cubes
½ large cauliflower cut into medium sized florets
½ cup water
½ cup olive oil
Salt and pepper to your liking
3 cloves minced garlic
1 tsp cumin seeds
1 cup cooked peas
Tahini Sauce
¾ cup tahini
⅔ cup water or more
Juice 1 medium lemon (around 4 tbsp juice)
Salt and pepper to your liking
Possible Garnish
3 tbsp chopped parsley or coriander
Quarter of preserved lemon skin sliced fine
Pepitas
Flaked almonds
Method
1. Place all the veggies except the cauliflower in a baking tray with the ½ cup water, oil, garlic salt and pepper. Mix so the veggies are coated with the oil and water. Place in 180°C oven for 20 minutes.
2. Meanwhile make the tahini sauce by mixing everything in the bowl. You want the tahini sauce to be a pouring consistency but not too thin. Sometimes the lemon juice will thicken the tahini too much so add more water if that happens.
3. Turn the veggies gently then add the cauliflower and cumin and bake for a further 20 minutes.
4. Scatter the cooked peas on top of the veggies then pour on the tahini and bake in the oven for up to 15 more minutes or until the veggies and tahini browns up a bit.
5. Serve with the turmeric rice and garnish the bake and rice with your choice of garnishes.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
Get Booked into The Three Day Vegan Foundation Course
The Vegan Foundation Course is on and it’s booking fast so I suggest to get booked in. This course is for you, for your home use for you to make sure you have fabulous vegan food on the menu at all times, that is not only wholefood vegan and healthy but packs the punch in the taste bud department.
Learn how to adapt recipes for all sorts of dietary requirements, learn how to change up recipes to make them vegan and to make them suit your palette. Learn gluten free baking and how to adapt regular cake recipes to gluten free vegan recipes.
So much is covered in this 3 day course that it’s almost ridiculous and (yes there is an and like one of those ‘that’s not all’ kind of advertisements on television) you receive a very hot manual with months worth of reading.
The Three Day Vegan Foundation Cooking Course is something you don’t want to miss attending because who knows how long I will be able to keep running these courses. What I’ve learned from the COVID 19 restrictions is that everything is in the hands of the ‘Gods’ at the moment, meaning nothing is forever. So grab a spot today, I’d hate for you to miss out on this fabulous course. There is a 10% discount if booked in with a $400 deposit before the 31st July.
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Have a great week everyone
With gratitude Veet
