Now, I'm proud to say I only throw out
jars of tahini because they are empty.
Instead
of tahini sauce, you could swap in a scoop of your favorite hummus, if that's all you have.
If so, you could also try adding a tablespoon or so
of tahini in the place of the cashews.
Serve the broccoli steaks with a generous sprinkling of crushed pistachios and a
drizzle of tahini sauce.
Even though I'm not that much of a hummus fan myself (my favorite version is with tomato sauce and peanut butter
instead of tahini so...).
To put bowls together, toss lettuce, mushrooms, roasted sweet potatoes together and top with fried egg + drizzle
of tahini dressing.
Spread a little
bit of tahini or any other nut or seed butter onto your fermented gluten - free buckwheat bread slice.
Making homemade hummus allows you to control the
amount of tahini added and therefore keep the fat and calorie counts a little lower.
I definitely think the
taste of the tahini makes a big difference as I have made hummus with not so great results.
As
brands of tahini paste can vary in degrees of thickness, if your dressing comes out to thick, feel free to add more water if needed.
The addition
of tahini makes them perfect sweet - salty dessert perfection.
But once the kale was eaten, I still had nearly a
cup of tahini dressing to contend with.
Some love the zest and deep flavor
of tahini added, others could really go without it.
And you know I have to be a little extra, so I added a
swirl of tahini to take them up a notch.
There are a few things that might have made them too runny: what
kind of tahini (sesame paste) did you use?
Last week I bought a
tub of tahini to make a kale salad I had read about.
Drizzle desired amount
of tahini over each bowl (I like to add more when I am halfway through the bowl).
I still haven't figured out why, but I finally had success when I baked a
loaf of tahini banana bread.
Do not get intimidated by the use of flour, you usually do not use that
much of a tahini in a recipe.
I asked the brand
of tahini question and then looked at the picture, and it has the name on it.
I just wondered though - how many
grams of tahini is it that you're adding.
Sometimes my lemons taste extra tart and I have to add
more of the tahini, water and oil to make a balanced tasting sauce.
Man I can't even have nut butter in the house - with the
exception of tahini — They are my best friend forever and at the same time my worst enemy!
For the sauce: The deep nutty flavor
of tahini complements the flavors in this sweet potato toast perfectly.
They're made
up of tahini, almond flour, cocoa powder and coconut flour.
I actually love adding a
tablespoon of tahini to my oats in the morning so I can only imagine how delicious this tahini granola is!