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Topic: tahini ideas?  (Read 4346 times)
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« on: June 04, 2008 04:41:34 PM »

I'm slow or I'm a procrastinator or both....but what can I use tahini for other then adding it to hummus? I bought a big old jar of it for hummus...and don't want it to go to waste. any ideas??

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« Reply #1 on: June 06, 2008 08:35:14 AM »

I put it on falafel. And I'm not a huge salad eater, but it would make a good salad dressing.
« Reply #2 on: June 06, 2008 01:52:03 PM »

My favourite sandwich: rye bread, tahini, cucumber, crated carrot and jalapenos. Onion and olives are great too.

« Reply #3 on: June 07, 2008 09:43:47 AM »

Mmmm tahini really does make a great salad dressing -- especially for hearty things like pasta (whole wheat is best), cabbage (great change from regular mayo-based coleslaw dressing), and strongly-flavored veggies like kale, broccoli and red peppers.  I usually mix it with soy sauce, a little chili oil, and a little sesame oil, then thin it out with water.  I add pepper to taste and often a little bit of salt (seems weird since soy has a lot of sodium, but I swear by it...).  You can also make a tahini-lemon dressing.  I crush a clove of garlic with some salt, then add the zest and juice of a lemon, a little more salt and some pepper, and then the tahini, and some water to thin it.  You can also add a little olive oil if you'd like. 

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« Reply #4 on: June 08, 2008 09:48:52 AM »


if u make thina (thini) like in da reply above me, its also good to add some spices like paprika,cumin,tumeric -those are like basic when u make thina with lemon juice and garlic...
also goes good - a little nutmeg, or baharat, or zaatar/hyssop mix.

two more ideas:

 - roasted eggplants with thina

  you roast da eggplants on da stove or in da oven/grill,
  i like it better on da stove...
  you roast them whole, without peeling them or cutting da top.
  if they're on da stove, roast until they're soft and da skin is             
  burned and crumpled. in da oven, roast until they're soft and
  da skin gets deeper colors in it.
  when they're ready, let them cool and then peel them and put
  the soft inside in a bowl. add thina, lots of crushed garlic,
  lemon juice, a few drops of olive oil and spices and mix them         
  it goes good with bread or pitot and it taste really good when
  da eggplants are still hot... Roll Eyes

- u can add thina when u make vegetables in da oven
  i mean like potatoes, sweet potatoes, onions, tomatoes,
  cauliflower, eggplants, unpeeled garlic cloves and all kind of
  u cut them in to big pieces, mix them with olive oil and spices,
  add some bay leaves, cover them and put them in da oven.
  after a while when they're close to being ready, take them out.
  mix in a bowl thina and water, to make da thina really thin.
  pour it all over da vegetables and put them back in oven
  without da cover and bake them until they're ready.
  its really good... Wink

« Reply #5 on: June 17, 2008 05:15:52 AM »

Before I was vegan I used to have tahini and honey sandwiches.
Babaganoush/roasted eggplant spread is another good one.
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« Reply #6 on: June 25, 2008 12:31:20 PM »


You can email them for a free little zine-sized cookbook all about tahini. It was from there that I learned how to properly prepare it. Before that, my roommate and I were using it straight from the can and wondering why it wasn't like the kind we ordered in any restaurant before. We're special. Grin

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« Reply #7 on: June 25, 2008 03:57:23 PM »

How about cucumber and Greek yogurt dip? If your vegan you could substitute with soy yogurt and agar-agar.
« Reply #8 on: June 26, 2008 07:35:46 AM »

I've had tahini sauce with steamed veggies and bulgar wheat at a vegan cafe & it was very nice indeed Smiley


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« Reply #9 on: June 30, 2008 01:47:56 PM »

First of all, tahini on bread with honey or jam or even (when the sweet tooth calls) chocolate sauce. Yum.
Second of all, Glory sauce, the best sauce in the multiverse is made out of tahini, apple cider, brewers yeast, soy sauce, garlic, and olive oil all blendified together.

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