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By Laura Stec

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About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en...  (More)

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Tahini is HOT

Uploaded: Feb 9, 2019

Tahini is hot. This cousin to peanut butter has a similar consistency, but because it’s made from seeds and not nuts, it's a perfect alternative for folks with allergies. Most common use is in hummus, but try spreading it on bread with jelly, adding to a smoothie, or substituting it for anything you would use nut butter for. Not all tahini is equal however; the taste varies greatly. So I encourage you to shop around, try new brands, and even host a tahini-tasting party to discover your favorite. You can even make it yourself with fresh toasted seeds and a food processor.



At Vega, the macrobiotic school I trained at in the 2000’s, head teacher and chef Corneilla Aihara used to combine tahini with another ingredient new to many, the umeboshi plum, or “macrobiotic antibiotic,” to make a delicious salad dressing with a very unique, fruity, salty taste.

Corneilia’s Tahini Umeboshi Plum Dressing


Umeboshi Plum

Makes about 1 cup

3 umeboshi plums, minced (remove pit and soak in 2/3’rds cup water below for 5 minutes to remove paste from pit)
¼ cup tahini
2 tablespoons finely minced onion
2/3 cup water
Freshly squeezed lemon juice to taste

Whisk to combine all ingredients.



If you’d prefer a warm option for these cold February days, try one of my new, favorite ways to use tahini - roasted into a crispy crust for cauliflower. This dish is kid-approved and a real treat.

Roasted Tahini-Roasted Cauliflower

1 head of cauliflower
½ cup tahini
½ cup water
salt, soy sauce to taste

Other options:
Add mustard and Worcestershire
Add cumin and fish sauce
Add Sriacha or sambal oelek
Add fresh dill

Preheat over to 375F- 400F.

Cut the cauliflower into 2” pieces.

Mix the tahini and water – you want the consistency of a medium-thick salad dressing.

Add in additional seasonings, like the ones listed above. Start with ½ teaspoon each, seasoning to your taste.

Add in the cauliflower and toss, coating well all sides. For best results, use your hands to mix together. Lightly oil a baking sheet and roast, 35 – 45 minutes, until lightly browned, crispy, and fork-tender. Finish under the broiler for extra toasting.







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Comments

 +  Like this comment
Posted by slen, a resident of Rex Manor,
on Feb 14, 2019 at 6:38 pm

Cool. can I share this post to my blog? I'd appreciate it. Cheers!


 +  Like this comment
Posted by sequoiadean, a resident of Los Altos,
on Feb 15, 2019 at 8:35 am

sequoiadean is a registered user.

Hi Laura, we love the Tahihi-Cauliflower recipe, and ever since you made it for us, it's become a regular at our house!

Dean


 +  Like this comment
Posted by Lucille F. Parham, a resident of Adobe-Meadow,
on Feb 17, 2019 at 8:08 pm

I was just surfing around and took a glimpse at these comments. I can't believe there's still this much fascination. Thanks for writing about this. Web Link



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