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You are here: Home / Archives for sesame seeds

Tahini Miso Salad Dressing + Sushi Salad

June 4, 2015 by Sarah

Tahini Miso Dressing

So now that you know how to make your own tahini, it’s time to get some ideas about dressings to make with it! No better way to start than combining it with some good ‘ol miso. I recently bought some new miso, and it’s chickpea this time! For those of you who don’t know, miso is a fermented (typically) soybean paste that is used heavily in Japanese and Asian cuisine. You can also find other types of miso like azuki bean, brown rice, barley, golden millet, and chickpea like I mentioned. Two brands that carry these different varieties and that I really love are South River Miso and Miso Master Organic. By the way, don’t get tripped up about the price tag.. you don’t use very much at all so they last quite a long time!

MisoWhat is so awesome about miso?

Miso is rich in antioxidants and probiotics and because it’s fermented, it contains beneficial bacteria that is good for your gut flora, which in turn may help support both your digestive and immune system. I used to work at an Asian fusion restaurant where we served miso soup. My mom would always tell me, ‘If you’re ever not feeling well at work, make sure you have some miso soup!’ It truly is a nice little addition to your diet.

Although it’s most notable for being used in soup, it can also be an incredible addition to dressings and sauces because of it’s bold saltiness. Check out this Massaged Kale Miso salad and my rockin’ how-to video while you’re at it 😉

Tahini Miso Dressing

The first day I made this Tahini Miso Dressing I just had it on some greens just like the ones shown in the picture above. However, the next day, I went ahead and made a SUSHI SALAD and doused it with this dressing.

And guess what? The sushi salad blew my mind! I loved pretty much every bite of it.. I just made if for dinner and didn’t know it would taste this yummy so I only have some phone pics to share. There was something about all of the veggies together – the textures AND flavors – that made this a salad I will FOR SURE make again!

Start with a bed of kale and other greens (mixed greens, romaine, leaf lettuce, etc.) and top with steamed asparagus, quartered and sliced cucumber, diced red pepper, one or two diced green onions, and some brown rice. Each vegetable I used really added to the WOW factor of the salad so if you try making this, I highly recommend not skipping out on one or two of them!Sushi Salad

Next top with avocado, nori strips or cut up nori sheets (I used A LOT more than were in this picture) and the tahini miso dressing below! Sushi Salad

This dressing can not only be used as a dressing but also as a sauce for really anything lunch/dinner-related! You can change the thickness of this dressing by adding more or less water. I used 1/4 cup, and it was pretty thin so if you want a thicker paste, I would start with 1 tbsp. and work your way up depending on the consistency you’re going for.

Tahini Miso DressingTahini Miso DressingTahini Miso Dressing

P.S. Black sesame seeds rock! Not only are they really affordable (we got a 1/2 lb. bag for only $1.80), but they’re also high in antioxidants, vitamin E and may offer anti-aging benefits — yeeeeeah!Tahini Miso DressingDSC_2377 Tahini Miso DressingTahini Miso Dressing

Tahini Miso Salad Dressing
 
Print
Prep time
5 mins
Total time
5 mins
 
This simple vegan dressing adorns salads with a creamy, savory and zesty kick!
Author: Sarah
Recipe type: Dressing
Serves: ¾ cup
Ingredients
  • ¼ cup tahini
  • 2 tbsp. miso
  • juice half lemon (about 1 tbsp.)
  • 1 small clove garlic, minced
  • 1 tbsp. coconut aminos (or tamari, nama shoyu, etc.)
  • ¼ cup filtered water
  • dash of maple syrup, to taste
  • dash of cayenne pepper, optional
Instructions
  1. Combine all ingredients in a bowl or jar and mix well. Store in an airtight container (like a Mason jar) in the fridge for 3-5 days.
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If you love it, try making a double batch the next time so you can use it for multiple meals throughout the week!

With love,

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Filed Under: Dressing, Greens, Raw, Salads, Sauces, Vegan Tagged With: dressings, miso, raw, salads, sauce, sesame seeds, sushi, tahini, vegetables

Beginner’s Guide to Homemade Tahini

June 2, 2015 by Sarah

Homemade Tahini

What is tahini?

Tahini is a subtly creamy paste made from ground sesame seeds. It is traditionally used in Middle Eastern or Mediterranean cuisine in recipes like hummus, baba ganoush, and halva. It has a good amount of copper, manganese, calcium and magnesium in it, which may aid in relieving rheumatoid arthritis, improving vascular and respiratory health, preventing colon cancer, osteoporosis, and migraines along with many other health benefits.

How can I use tahini?

  • Homemade Hummus
  • Baba Ganoush
  • Dressings and sauces like Green Goddess dressing, Ginger Tahini Dressing, Tahini Miso, Orange Tahini, Tahini Avocado, Chili Oil Tahini, Creamy Citrus, Mint Pesto, Honey Tahini

Tahini Miso Dressing

  • With Broccoli or Other vegetables: Broccoli with Tahini, Lemon Pepper Tahini Broccoli, Tahini + Cumin Roasted Carrots, Roasted Cauliflower with Tahini Garlic sauce
  • Tahini Slaw
  • Tahini Mustard Spinach Chips
  • Make a creamy thai peanut sauce to go with rice, mung bean or soba noodles
  • Tahini Miso Honey spread (1/4 cup tahini, 1 tbsp. miso, 2 tbsp. raw honey or to taste) – great for spreading on sprouted grain toast or apples

Tahini Miso Honey Spread

  • Use in place of any nut or seed butter in recipes for bars, bites, cookies, cake and brownies
  • Other Desserts: Halva Chocolate Spread, Tahini Lucuma Frosting, Tahini Date Salted Caramel

What are the benefits of making my own?

  • Fresher – the older tahini is and the longer it sits on a shelf in the store, the more it has a possibility of becoming rancid. Making your own can ensure that the tahini you are consuming is very fresh.
  • Cost-effectiveness – the reason I first wondered about making my own was because I wanted to save some money. Turns out, I did! If you have access to bulk sesame seeds and already have a food processor or a mortar and pestle, making your own could certainly be a cheaper option.
  • Diversity – you can experiment with adding different flavors or using different kinds of seeds. You can also make raw, unhulled tahini, which is potentially more nutritious and sometimes hard to find in stores.

How can I make my own?

You can use any kind of sesame seeds (unhulled, hulled, raw, toasted, sprouted or black), but keep in mind that the different kinds will lend different flavors to your final product. Raw, unhulled sesame seeds will make a more bitter tahini and toasted will taste less bitter and a bit nuttier. To toast the seeds on a stovetop, simply place seeds in a dry pan over medium heat and stir frequently for about 3-5 minutes. Do not overcook the seeds! Stop when they have a slight nutty fragrance. You can also toast them in the oven at 350 for about 5 minutes, stirring them once or twice in the meantime. Hulled seeds will make a smoother, lighter tahini while unhulled seeds will be less smooth but potentially more nutritious, especially in calcium content.

First start off with:

  • 1 cup of sesame seeds

By itself, this will yield about 1/2 cup of tahini. Process in a food processor using the ‘S’ blade for about 2-3 minutes until creamy. You may need to scrape down the sides every so often to help it along. You may also grind them with a mortar and pestle, but this option is not as easy as using a food processor.

Homemade Tahini

Homemade Tahini

Homemade Tahini

You only really need sesame seeds to make tahini, but you can add other ingredients if you would like.

You may add:

  • Sea salt, to taste
  • Olive oil, grapeseed oil, or sesame oil – start by adding a small amount, like 1-2 tablespoons, and add more depending on desired consistency. The more oils that’s used, the thinner the tahini will be. Using more oil will also yield more tahini in the end.

Store in the refrigerator in a jar or an airtight container. I love to reuse old peanut or almond butter jars, but you really can use any jar with a lid.

Have any more questions? Leave them below!

Have fun!

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Filed Under: Salads, Sauces, Snacks Tagged With: beginner's, guide, homemade, how to, sauce, sesame seeds, tahini

Raw Sesame Coconut Bars

April 27, 2015 by Sarah

Raw Sesame Coconut Bars

I did a raw food presentation at the Awake and Empowered Expo in Troy, MI this past weekend and promised this recipe so here it is! 🙂

The food processor comes to the rescue again; I think it’s one of my favorite appliances in the kitchen! Here is another great use for it: raw energy bars. Perfect for you to make ahead of time and take with you when you’re in a pinch. I’ve been on a little bit of a sesame seed kick lately – make sure you check out this Homemade Sesame Ginger Dressing – but these bars just hit the spot for me! These are wholesome and crazy YUM, which is all you need, right?!

Sesame seeds should not be overlooked; they are one of the oldest oilseeds known to us. They not only provide a good amount of protein and fiber, but they also may aid in reducing blood pressure and anxiety (because of the magnesium), lowering cholesterol (because of the phytosterols), producing collagen (because of the zinc), strengthening bones (because of the calcium), and relieving arthritis (because of the copper).

Sesame Coconut BarsSesame Coconut BarsSesame Coconut BarsSesame Coconut Bars

Raw Sesame Coconut Bars
 
Print
These sesame coconut bars will come in handy next time you need some food to take on the go or would like a wholesome food to tie you over.
Author: Sarah
Recipe type: Snacks
Serves: 8 bars
Ingredients
  • 1 cup sesame seeds
  • ½ cup raisins
  • ½ cup shredded coconut
  • 2 tbsp. tahini
  • 2 tbsp. coconut flour
  • 3 tbsp. ground flax seeds
  • 2 tbsp. coconut oil
  • 1 tsp. vanilla
  • ¼-1/2 tsp. salt (depending on preference)
Instructions
  1. Place all ingredients in a food processor and process until one big mass forms.
  2. Place contents in a square or rectangle pan and press evenly on bottom with a spatula.
  3. Cut into bars and place into refrigerator for at least an hour until firm.
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Sesame Coconut Bars

And remember, reduce, reuse, recycle!! 😉

Sesame Coconut Bars

With love,

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Filed Under: Breakfast, Raw, Recipes, Snacks Tagged With: coconut, raisins, sesame seeds, tahini

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