Sentences with phrase «tahini as»

Used almond butter in place of tahini as my sister doesn't like it and again, so yummmmmy!

I think the changes I will make will be to stop taking Flax supplementation (links to prostate cancer mentioned on Mark's Daily Apple also influence this) and to stop using tahini as a condiment.

We usually think of tahini as a savory ingredient but I wanted to try it out in these bars.

Your list mentions Tahini as a high foodmap food to avoid, but you have sesame seeds on your low foodmap list.

I never thought of using Tahini as a smoothie ingredient but it sounds delicious.

Taste and season with more salt / lemon / tahini as needed.

Thus, I was intrigued when I spotted this recipe for quick and easy raw macaroons... and also because they used tahini as the binder.

There are 2 recipes in this book that call for almond butter, but I think you could easily swap that for sunflower seed butter or tahini as a nut free option.

I love using hummus or tahini as a «mayo» in my sandwiches.

(I loved the tahini as a spread on crackers though, tasted like spreadable Halvah bars).

Sometimes there is an abundant oil to solids ratio depending on the brand or even within the same brand, due to this we will never get a tahini as thick as peanut or almond butters, and this can affect our cookies.

However, I wouldn't recommend tahini as it tastes a bit too strong for cinnamon rolls.

By now you probably know tahini and I are best pals (take a look at exhibit a) vegan winter rice salad with cilantro tahini b) vegan butternut squash and cauliflower quinoa with avocado tahini and c) vegan quinoa roasted veggie buddha bowls with pesto tahini as proof).

My daughter doesn't like quite as much tahini as your recipe calls for.

i think so many of us think of tahini as a savory ingredient, but it pairs so incredibly well in sweeter dishes, especially with the chocolate here.

For some reason, I'm really loving it right now and have a couple of recipes coming with tahini as an ingredient, one being this delicious Blueberry Mango Salad using this Tahini Ginger Dressing.

I never thought of using Tahini as a smoothie ingredient but it sounds delicious.

I wish my husband liked tahini as much as I do (until yesterday when I tried to stir up a can of tahini — Joyva brand, the one my Lebanese boyfriend of a very long time ago introduced me to — which ended up slopping all over me).

I leave out what we consider true seeds from the actual mix as I like to add ground sesame, flax, sunflower, pumpkin, hemp, chia, or tahini as the whim strikes, and I expect you will as well.

Love your pantry list I'm a huge fan of tahini as well, it's so versatile but so underrated.

Looks similar to mine I can understand why you put tahini as # 1.

For years, I only thought of tahini as being an ingredient you added to hummus.

Hello, I'm almost certain I read this recipe the other day and you suggested using tahini as an alternative to peanut butter.

Careful to find the none - rosted tahini as many brands roast the seeds to add taste.

Which brings me to: I don't personally like tahini as it seems to have a bitter taste to me, but notice you seem to use it on just about everything.

The milk I had at hand was rice - hazelnut, and I used tahini as the butter.

Thank you for your reply re swapping with pecans and tahini as I have an almond allergy.

Not exact matches

Hi Ella What tahini would you recommend as I have seen so many and I have no idea which one to choose.

Of course it's so good for you too as each mouthful is full of energising plant - protein thanks to the chickpeas, almond milk and tahini.

This is the nicest main course I have cooked for myself for ages I have run out of tahini, so I added peanut butter instead (and probably about twice as much...).

At this point you can stir in the grated carrot and beet as well as all the ingredients needed for the sauce — tamari, tahini, apple cider vinegar, honey (or maple syrup), paprika, salt and chilli flakes.

Wow, sounds like a truly delicous mix of veggies and the dressing sounds amazing as well — I love the combination of ACV and tahini.

As much as I love to eat seasonally, there are definitely some staples that I have on hand no matter what time of year: whole sesame tahini, avocados, broccoli, spinach, chia seeds, coconut oil, lemons, sweet potatoes, fresh herbAs much as I love to eat seasonally, there are definitely some staples that I have on hand no matter what time of year: whole sesame tahini, avocados, broccoli, spinach, chia seeds, coconut oil, lemons, sweet potatoes, fresh herbas I love to eat seasonally, there are definitely some staples that I have on hand no matter what time of year: whole sesame tahini, avocados, broccoli, spinach, chia seeds, coconut oil, lemons, sweet potatoes, fresh herbs.

I do the same as # 1 with dried figs or prunes, as I find dates a little bit too much like toffee sometimes: — RRB - and use black tahini for an extra-fun flavour.

Hi Jessica, so sorry but sadly tahini wouldn't work as a substitute for almond butter.

Since it's been cold out, I've been really into making hot, frothy, restorative drinks as my 3 pm activity, and this super quick tahini hot chocolate has come out on top many times.

Sadly I haven't made the recipe using tahini so I couldn't say how it would taste, but let me know how they turn out as I'd be interested to know!

I understand if it doesn't work for you though in my recipes I often use it for the specific sweetness or stickiness, so sometimes nut butters (almond, cashew or tahini) can work as a substitute or other oils (olive) or other sticky beauties (dates, figs etc).

It just tastes so incredible, especially when mixed with a little tahini, lemon juice and cumin — I then add sun - dried tomatoes as they really bring the flavour to a whole new level, making it even more wonderfully rich and delicious.

Of course you still have the classic super creamy texture of normal hummus, as well as the subtle hints of tangy lemon, smooth tahini and peppery cumin so you won't be loosing any of your favourite hummus elements, just adding to their awesomeness with a few new additions!

I am having to improvise as I don't have Tahini, but have Toasted Sesame seeds.

I substituted tahini for homemade almond butter as I have no tahini and it was great.

Two Tone Beetroot Spiralized Salad Using red and golden beets, this simple salad has a fun spiralized texture, flat leaf parsley, sesame seeds, chili flakes, and a creamy dressing made from coconut cream, tahini, grated ginger, lemon juice, tamari, and raw honey or maple syrup as an optional addition.

Purée chickpeas with olive oil, garlic, lemon juice, and tahini to make a quick and tasty hummus, which can be used as a dip or spread.

I know my «fake tahini» with unroasted sesame seeds mixed with oil and sea salt works well as spread and cheese substitute in warm sandwiches.

As I have a huge foodie crush on tahini, I used tahini for the gooey caramel swirls.

Tahini is a staple ingredient in Israeli cuisine and it's had my wheels turning as to how I can incorporate it into more of my recipes.

There are so many ways to use tahini sauce; like on falafel, sandwiches, as...

They were a roaring success, as was the tahini sauce with clementines and smoked paprika that I made to accompany it.

Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)