Archive for October, 2006

Tahini Recipes

Monday, October 2nd, 2006

Two months ago, the fearless leaders of Bay Area Vegetarians (Chris and Tammy) posted a recipe for “cheese” sauce made with tahini to SFBAVEG, telling us all it was delicious. They found it in one of Joanne Stepaniak’s wonderful cookbooks, The Saucy Vegetarian. Since they wouldn’t stop talking about it, I finally made a batch. YUM.

It’s great as is, drizzled on baked potatoes, steamed veggies, or just as a dip. I couldn’t stop eating it and kept making more batches, adding a few additions (see below).

The best dish I made with the “cheese” was a hot layered bean dip that I served to visiting meat-eaters who went nuts over it.

Tahini is ground up sesame seeds, like peanut butter or almond butter. It is not a low-fat food, but it does not have any of the bad fats. It’s also high in calcium. If you’re new to vegan cooking, I would recommend buying a jar and trying one or more of the recipes here, because tahini is a good staple ingredient to be familiar with. Having a few good sauces under your belt makes it easy to whip together a meal in no time.

“I Can’t Believe It’s Not Cheese Sauce”
Hot Layered Bean Dip
Tahini Dip
Sesame Ginger Sauce for Pasta

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