Tag Archives: nutrition

My new BFF – Tahini (NaBloPoMo 5)

My friend Diane reminded me today, as she put one of my favorite recipes into her mealplan, that I am in the middle of a seriously torrid love affair. With tahini.

I’m serious. I LOVE the stuff. I’ve always had it on hand and have used it, but lately I seem to be making everything I can with it. Coleslaw with tahini dressing? ON IT. Warm rice bowls with tahini sauce? YOU BETCHA! Let’s just say I use it a lot. Thing is, it is actually really good for you. Really! Look here!

What IS tahini and what do I do with it? You ask? Well, tahini is just a paste made of ground up sesame seeds. Not all brands are created equal and I don’t really have a favorite. I like the more liquidy ones as they are just easier to deal with but they all have worked for me for most applications.

Here are some of my favorite recipes that involve tahini.

Source: Dinner with Julie

Stir-Fried Chickpeas & Asparagus with Brown Rice and Lemon Tahini Dressing – Oh you guys. This recipe. I can’t tell you how many times I have made this, or shared this and each time it’s a hit. My Mother in Law has shared it with her work, my Mom has taken it to school and to family dinners. Really, it’s a winner. The trick really is cold or refrigerated rice.

I love Dreena Burton‘s Kale Slaw (I know, I know, KALE. Trust me. Use Lacinato/Black/Dino kale and give it a shot.), but I use her Citrus Tahini Dressing instead of the one she uses. I have tried both, but just prefer the tahini one! I’ll be honest though, I’ve never tried a dressing from Dreena that I haven’t liked.  (Just a side note – I LOVE Dreena. Even if you aren’t vegan, check out her recipes. They are wholesome but still delicious and most, if not all are kid friendly as she has three little ones of her own! She also has a series on raising Plant Based Kids which is great too.)

I have been making this Sweet Tahini Dressing quite often too! I love it on regular cole slaw mix and would really love to try this whole salad recipe combination.

Source: Smitten Kitchen

Oh, and I can’t forget these Miso Sweet Potato Broccoli Bowls. Aren’t they gorgeous? The dressing on these is what re-ignited my love affair with tahini. So creamy, rich and stands up to the heavy vegetables and rice.

Do YOU like tahini? Have you ever used it? What is your favorite recipe that uses tahini? 

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Get In Mah Belly!

Guys. I apologize. There has been entirely too little food up in here! Those that know me must be wondering who I am and where I’ve put Sarah. Well, with all the struggling, moving, settling in and what not I’ve been doing in the last few months I’ll be honest and say there hasn’t been a ton of cooking. What there has been, is a whole lot of slipping up, eating crap and laying around bemoaning my state of affairs. I think for a while it was okay, (Can we say STRESS much?) but now that I have a kitchen I am growing happy with I am ready to settle back in and buckle down.

I HAVE been reading food blogs and following all of you friends who have given recommendations for recipes this whole time though! I figured I’d share a bit of what I’ve been anxious to try, some articles that have been thought provoking for me and a few staples I am looking forward to putting back in rotation. Firstly, let’s go for the recipes I am eager to try.

The New

Double Greens & Orzo Soup – Everyday Maven
Orzo Soup from www.everydaymaven.com
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A friend sent me this recipe and while I’m not quite ready for a hot soup, I can’t wait to try it this fall.  It’s a hearty, nutritious and vegan soup to boot!

Miso Butter – Food52

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I realize this isn’t really a recipe, but the link does give you six meals that use miso butter in them. For some reason I can’t get over the thought of salty, flavorful butter melting into veggies or on pasta. YUM. I need to source some miso and get blending. Seems like a pretty nice ‘condiment’ to have in the fridge that would add so much flavor to a simple dish.

Palak Paneer – Pinch of Yum
Homemade Healthy Palak Paneer - Pinch of Yum
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Source)

There are not words to describe how much I love Indian food. The combinations of spices, the depth and richness, the complexity of flavors. All of it. It also doesn’t hurt that it is quite easy to find vegetarian and even vegan dishes at Indian restaurants. I’ve made plenty of Indian recipes, but I am looking forward to trying this recipe for spinach and cheese.

Note: Paneer is actually really easy to make if you have a bit of extra time. I use a recipe from my Vij’s cookbook, but it’s all over and barely takes extra work.

 

Food for Thought

11 Trillion Reasons – Mark Bittman, NYTimes
Eating more fruits and vegetables could save the country money and reshape our policy.

Should We Eat Meat? – Karen Weintraub, Boston Globe
Evidence shows that cutting down on meat could be good for us.

I Tried Mark Bittman’s VB6 and Here’s How It Went – The Kitchn
I loved this honest look at Bittman’s new book and eating plan. I’ve been interested in VB6 and was happy to see this review. I feel like I’m similar to the author and am ordering my copy soon. This just furthers my love of Mark Bittman.

Old Favorites

Bal’s No-Butter, Butter Chicken

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Guys. I LOVE this recipe. Honestly. I have passed this link on to so many friends and make it many times a year. It’s really the perfect recipe, even for those that don’t love ‘curry’. I increase the spices and I blend/puree the onion/tomato/garlic before tossing in my chickpeas or tofu chunks. I often double up the sauce ingredients too because I’ll keep the extra for a quick dinner later. If you try it – let me know what you think!

Stir-Fried Chickpeas & Asparagus with Brown Rice and Lemon Tahini – Dinner with Julie
Chick+peas+%26+asparagus Stir Fried Chickpeas and Asparagus with Brown Rice and Lemon Tahini Dressing
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This is another old favorite that gets passed around a lot. It’s a great way to use up leftover brown rice and is super quick and easy. I double up on the veg and chickpeas to make it less about the rice. Leftovers are even better, I promise.

Mac & Cheese Style Cauliflower – Vegetarian Times
Mac-and-Cheese-Style Cauliflower
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Every year I forget about this one, then get SO EXCITED when I find it again. It is so satisfying and I think even cauliflower haters might like it if you cut up the florets small enough.  There is never enough in the casserole dish for us because we keep picking at it. Maybe some day I’ll double and see if it freezes.

So what are YOU eating or thinking about eating? Have you read anything interesting lately? Please – share! I’m always looking for new recipes and great info!