Tahina can be made a number of differently ways depending on taste preferences and of course, the part it plays in the overall meal. If you having shawarma or falafel in a pita, then the tahina ideally should be thin so that it can be added liberally from a squeeze bottle and marry the rest of the ingredients or tone down the heat if you have added hot peppers or harissa. If it is being added to eggplant to make babaganoush, then a slightly thicker consistency is required with a stronger sense of the sesame base. If used as a dip or spread, then thicker is better.
This version of tahina started out as a dip and ended up as a spread on bagel with avocado and tomatoes - replacing cream cheese. I especially this recipe because it contains no cilantro, an ingredient which for some folks rules it out of the game.
BT's Simple Vegan Scallion Tahina
Ingredients:
3 tablespoons raw tahina (sesame paste)
1 large bunch scallions
2 small cloves garlic
1/2 small green chili
1/ 4 teaspoon kosher salt
1/2 cup (125 ml) water
2 lemons - juiced
Directions:
Add garlic, chili and salt and a drop of water to food processor or blender
Process until well blended
Add raw tahina and lemon juice
Process for 90 seconds
Thoroughly wash scallions
Rough chop and add to processor
Process for another for 90 seconds
Continue adding water until tahina is thick but still runny
Taste for salt and heat
Enjoy! !בתיאבון
I like garlic - a lot. And sometimes I like a lot of garlic. Not everything is better with garlic. If it is overused or even underused it becomes a throwaway ingredient. So, for many sauces I do not use it and rely on the other ingredients to bring flavor to the dish. The green sauce below is very easy to make but it relies on very fresh ingredients and only lasts for a couple of days. Great as a bed for any sort of protein or grain.
BT's Vegan Herb Salsa For Fish
Ingredients:
1 large bunch scallions - white and green parts
1 small bunch cilantro
1 large bunch flat leaf parsley
1 small bunch mint
1 small bunch dill
1/2 teaspoon kosher salt
2 limes - juiced
1/4 cup filtered water
Directions:
Remove mint leaves and parsley leaves from stems
Thoroughly wash all greens
Rough chop greens
Add half the water and half the lime juice to a blender
Add salt
Process 5 seconds
Add 1/3 of greens to blender and purée
When greens are smooth, add second 1/3 of greens
Purée
Add remainder of greens, water and juice
Taste for salt and acidity
Store in airtight container and refrigerate.
Remove from fridge 30 minute before serving
Enjoy! !בתיאבון
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