Sentences with phrase «tahini because»

water for desired texture (might need a bit more than tahini because the cashew butter is a bit thicker)

Except the ones with tahini because tahini isn't exactly oil free... But it is delicious!

I skipped the tahini because I didn't have any and it is not necessary to use it, in my own opinion.

Made these with tahini because I didn't happen to have any sunbutter at home.

We were absolutely obsessed with the roasted cauliflower as an appetizer dipped in tahini because tahini rules the world.

water for desired texture (might need a bit more than tahini because the cashew butter is a bit thicker)

Now, I'm proud to say I only throw out jars of tahini because they are empty.

Use un-hulled tahini because it is richer in fibers and minerals.

Not exact matches

Of all the buckwheat combinations I've tried though this is my favourite, particularly because of the dressing which has the perfect mix of creaminess, spiciness and sweetness thanks to the blend of tamari, tahini, apple cider vinegar, honey (or maple syrup), paprika and chilli flakes.

The only other change I made was substituting two tablespoons of raw tahini for the nutritional yeast, because my husband and I are avoiding yeast products.

Fear not, because the ultimate recipe is finally here, and you won't believe how surprisingly healthy it is for you - considering it is sweet potato and tahini based!

Me too currently working on a black tahini recipe, because I can't buy it here.

However, I would like to make a couple of suggestions: first, based on some of the earlier comments, I used 1 Tbsp of natural peanut butter in place of the tahini and that was plenty; I also added an extra clove of garlic and a couple of Tbsps of olive oil (because hey!

I ended up having to sub a different dressing for the slaw because I didn't have tahini but the components worked so well together anyway.

anyway, i just so happen to have a big jar of tahini sauce left over because i finally faced the fact that i had eaten waaay too many of those roasted tomatoes to take them with me to the party so i whipped up some of your mother's white bean humus quick like.

I didn't use halloumi because my store doesn't carry it, but I didn't miss it... the flavors of the tahini sauce and the sweet potato straws were insanely good.

As for the tahini sauce, the only reason I'm posting it is because it's out of this world.

You can add more sugar but I don't suggest using less cocoa powder because that would call for more flour, less liquid and more fat (in this case, tahini) which would change the recipe entirely and I can't guarantee results.

Because of this Red Hot Tahini sauce, I've had to learn to make my own tTahini sauce, I've had to learn to make my own tahinitahini.

It's extremely healthy, compared to the original Caesar's dressing because of the tahini that has iron and calcium so the more the merrier!

I think the whole tahini business is because it behaves like a thixotropic liquid.

I always thought it was because oil (or in this case the fat in the tahini) and water don't mix easily.

Tahini: Just because a recipe is similar does not mean it has been stolen!

It's because tahini has lots of oil in it from the sesame seeds, and oil and water don't mix easily.

The amount of water required in the recipe was just enough to make mine a pouring consistency because my tahini is pretty darn thick!

I LOVE tahini... mainly because I grew up on it..

For our first full salad recipe of salad week (because yesterday was all about how to make tahini dressing), we're keeping things on the... [Read more...]

I was just buying hummus at Whole Foods this week because I never can bring myself to buying a big container of pricey tahini and not knowing what to do with it all.

Tahini is very difficult to find without a nut warning on it, and because we are a family who has to worry about such things, I don't make hummus as often as I'd like.

I make a delicious hummus with pickled red bell peppers added to the chick peas & tahini, but it works for me because I neutralize the sweetness with good curry powder and several dashes of cayenne.

I ended up naming these energy bites Chocolate Tahini Brownie Bites, because of how much they remind me of dessert.

I thought it was because I just didn't love tahini, but it turns out it's because it needed more!

The tahini I threw out long ago because I didn't use it by its use by date but the beans didn't expire until a year from now.

I suspect ths is also because of te added tahini.

Although I love hummus, I have never made it, strangely, not because peeling chickpeas would be too much to ask but because the tahini always comes in a large quantity and I never know what else to use it in.

I was fairly certain it wasn't a cross-contamination issue (i.e. peanuts on the tahini - making equipment or something) because I had been careful to buy tahini that was labelled as «made in a facility that only handles sesame seeds».

Because everything tastes better when it's homemade, now you can make your own tahini with this simple and easy recipe!

I still like this recipe because the potato and carrot mixture is very promising as a cheese substitute - I added a teaspoon of tahini to it and it was delicious.Way too much lemon juice, though.

Don't be scared by how much tahini dressing / sauce this makes, it goes fast — because it goes well on everything (steamed broccoli, roasted potatoes, veggie burgers, shredded veggie slaw, burritos, etc.).

out of the amazing 150 recipes in jessica's book, i was drawn to this one, particularly because it uses tahini, giving them a beautiful flavor.

Think I might swap peanut butter for tahini (because holland = no peanut butter: /)

Just made these to exact recipe specs, choosing tahini (Trader Joes organic) vs coconut oil and dark chocolate chips with only one exception - I put one Sweet and Spicy pecan (Trader Joes) on each top before baking mainly for looks (and because I look for excuses to eat them).

So, I tried your recipe with almond butter instead of tahini (will try with it next time, because I will definetly do it again!)

I substituted 2 Tablespoons of your dip (in place of tahini) combining it with lemon juice, olive oil, and maple syrup (I used honey because that is what I had in the pantry).

Because tahini doesn't get nearly enough love when it comes to sweet stuff.

I would take that tahini and make some sesame ice cream because that is my favorite flavor

Well don't worry because I've got some tips to pacify all that erratic Vata energy and the recipe for this super cozy Tahini Rose Rooibos Latte for you.

I'm kinda kicking myself because I've attempted much more complicated tahini - based sauces, and this wins by far.

While my cookies did not look as pretty as yours (they were darker in color, but I think that's because I used Ethiopian tahini, and they spread while baking), they are delicious!

BUT — I took one for the team (and baked in the middle of the night because who can sleep in this weather) and made these uber delicious tahini pumpkin muffins with pepita oatmeal crumble.