Love the creamy, rich flavor of sesame tahini paste, but wonder what to do with it besides making hummus?

Tahini is a tasty paste is, of course, essential to hummus. Made with the hulls removed, tahini is creamier and less bitter, but unhulled tahini, which is more bitter tasting, is considered to be more nutritionally dense than hulled tahini. It’s also more likely to be referred to as a “sesame butter.”

Roasted & Raw Tahini Paste

Most likely the tahini paste you find in stores will be hulled raw tahini (also called unroasted). But, it is also possible to find roasted tahini, which is nothing more than tahini made from hulled sesame seeds that have been roasted before grinding. Much like with other nuts and seeds, roasting imparts another level of flavor that works well with some dishes.

There is no right or wrong decision when choosing which tahini paste to use. It really is just a matter of preference and availability.

Other Uses for Tahini Paste Besides Hummus

1.  Salad Dressing – Combine equal parts of raw tahini and water to make a simple dressing for topping salads of all kinds. Add lemon juice, crushed garlic, salt and pepper to taste. Whisk well until well combined. Boost the flavor with fresh herbs like dill, parsley, or cilantro.
2. Marinade – Tahini also makes a great marinade for meat, fish, and even tofu. Combine roasted tahini, soy sauce, and olive oil. Add honey, crushed garlic, grated ginger, and salt. Marinate at least several hours or overnight.
3. Ice Cream Topping – Enjoy peanut butter sauce over ice cream? Consider trying roasted tahini as a tasty alternative. Simply melt the tahini in a saucepan–do not allow to boil–and pour over vanilla ice cream.
4. Stir Fry/Grain Bowl Sauce – Add raw or roasted tahini to any stir fry dish or grain bowl for some added creaminess and nuttiness. Whether a simple stir fry of snow peas, tofu, and rice or a grain bowl of quinoa, black beans, and pickled onions, tahini makes for a great sauce.
5. Add it to Soup – Turn a creamy soup into a healthier version by adding tahini in place of dairy. From asparagus to parsnip soup, add tablespoons of tahini to get the desired creaminess.
6. Dip – Techina is a simple tahini dip made with lemon juice, garlic and salt and pepper. It’s an alternative to hummus for dipping vegetables, pita, or tortilla chips.

Related on EcoSalon

Salad Recipe: Spiralized Zucchini Salad with Tomato & Tahini Dressing
Homemade Pickled Onions: So Good They Will Make You Cry (for the Right Reasons!)
9 Chickpea Recipes that Aren’t Hummus

Image: Bowl of Tahini via Shutterstock

The post 6 Tahini Paste Ideas that Aren’t Hummus! appeared first on EcoSalon.

The strawberry comes out of the shortcake and onto your next salad.

As Summer approaches, fresh salads are looking a lot more appetizing. For me, the only way salads don’t get old fast, is if I have a steady arsenal of dressings at my disposal. With strawberries coming into season, what better time to make a homemade version of strawberry balsamic vinaigrette?

For this vinaigrette, I roast the veggies to optimize their flavor before mixing them with the rest of the ingredients. The sweet and savory elements of this dressing work perfectly together, so it’s really no wonder why mass marketing has caught on and packaged it. Sure you could easily snatch this off any grocery store shelf, but nothing beats homemade (especially when it’s this easy to make).

Strawberries pack more than just taste. They are rich in antioxidants, fight against inflammatory disorders, prevent cancer, promote healthy eyes, contain 136% of the RDA of vitamin C in just one cup, and contribute to bone health. Strawberries are also an excellent source of magnesium, which helps to reduce cardiovascular disease.

Roasted Strawberry Balsamic Vinaigrette

Makes 1.5 cups

Ingredients:

• 2 cups strawberries
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 2 tsp mustard
• 1 tsp honey
• 1 garlic clove
• 1/2 tsp salt
• 1/4 tsp pepper

Directions:

Stem 2 cups of strawberries and slice each in half.

Place on a baking sheet and pop into the oven at 400 degrees Fahrenheit for 25 minutes, or until the strawberries caramelize and soften.

Allow the strawberries to cool down. When they reach room temperature, combine them in a food processor with the remaining ingredients.

Blend until smooth. Chill before serving.

It will be hard to refrain from drinking this like a smoothie.

Bon Appetit!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

The post Recipe: Roasted Strawberry Balsamic Vinaigrette appeared first on EcoSalon.

Remember the last time you were at a fancy restaurant, and you were wowed by their fresh, homemade ketchup? Why not make your own? Most condiments require only a few ingredients and a blender or whisk. I did some research and found recipes for six condiments that you can easily make yourself.

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1. Ketchup

Say goodbye to ketchup filled with high fructose corn syrup. This simple ketchup recipe below from Epicurious originally came from Gourmet magazine. Or try this version from tiny morsels food blog for more complex flavor and less brown sugar.

Yield: Makes about 2 cups

Active time: 20 minutes

Total time: 3 hours

Ingredients

• 1 (28-oz) can whole tomatoes in purée

• 1 medium onion, chopped

• 2 tablespoons olive oil

• 1 tablespoon tomato paste

• 2/3 cup packed dark brown sugar

• 1/2 cup cider vinegar

• 1/2 teaspoon salt

Preparation

1. Purée tomatoes (with purée from can) in a blender until smooth.

2. Cook onion in oil in a four quart heavy saucepan over moderate heat, stirring, until softened, about eight minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about one hour (stir more frequently toward end of cooking to prevent scorching).

3. Purée ketchup in two batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least two hours (for flavors to develop).

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2. Mustard

I found endless mustard recipes. Jump in and have fun experimenting to find what suits your taste. Some mustard recipes require cooking and other don’t. Generally, the mustard needs to rest a few days for the flavors to meld and for the spice to mellow, especially if you’re using mustard seeds as opposed to mustard powder. Be sure to label your jars- mustard should last about one month in the refrigerator. One other note: don’t use metal containers, as mustard can oxidize the metal.

Basic Homemade Mustard Recipe:

• 1 Tbsp brown mustard seeds

• 1 Tbsp yellow mustard seeds

• 1/2 cup dry white wine

• 1/2 cup white wine vinegar

• 1 tsp brown sugar

• 1 tsp mustard flour

1. Soak seeds in wine overnight in a jar on the counter. Next day drain out wine, and reserve for later. Crush seeds. Add in two tsp reserved wine, and two tsp white wine vinegar. Stir, then add in mustard flour and brown sugar.

2. Put in jar and put in fridge, taste in a few days – it takes a couple days for the flavors to really come out.

Recipe and photo from: Meighan

Or, find 148 other mustard recipes, such as Dijon mustard or Beer Mustard here!

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3. Mayonnaise

I have to admit for some time I’ve been in the “fear-of-mayonnaise” camp. However, after perusing a number of mayonnaise recipes, I have come to the conclusion that I could very well conquer this fear if I made it myself! Mayonnaise is little more than egg yolk, oil and lemon juice. Try this recipe out below from Gourmet posted on Epicurious.

Homemade Mayonnaise Recipe:

Yield: Makes about 1 cup

Active time: 10 min

Total time: 10 min

Ingredients

• 1 large egg yolk, at room temperature 30 minutes

• 1/2 teaspoon Dijon mustard

• 3/4 cup olive or vegetable oil (or a combination), divided

• 1 teaspoon white-wine vinegar or cider vinegar

• 1 1/2 teaspoons fresh lemon juice

• 1/4 teaspoon white pepper

Preparation

Whisk together yolk, mustard, and 1/4 teaspoon salt until combined well. Add about 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt to taste and white pepper. Chill, surface covered with plastic wrap, until ready to use.

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4. Salsa

Tomato season is drawing near, and there is nothing as fabulous as homemade salsa. It’s also extremely easy to make. Granted, it doesn’t last long in the fridge, but then again, how could something so tasty ever last long? I usually eye-ball the ratios, depending on how many tomatoes I have. The amount of spice depends on the amount of jalapeno you use. Start conservatively, and add more to taste.  Here’s what you need:

Ingredients

• 2-3 ripe tomatoes, diced

• about 1/2 red onion, chopped small

• 1/2 to 1 jalapeno, minced

• 1 garlic clove, minced (optional)

• Juice of 1/2 to 1 lime

• Handful of cleaned cilantro leaves, chopped small

• Salt and pepper to taste

Preparation

Combine all ingredients. Taste and adjust seasoning. Serve with tortilla chips.

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5. Goddess Dressing

Salad dressing, as I mentioned in my vinaigrette posting, is something we should all make ourselves. I know a lot of fans of Annie’s Goddess Dressing and when looking for a similar version, I was amazed at the amount of variation from one recipe to the next. The recipe I’ve included below seems like a good take. I also found numerous other Tahini-style dressings. This very simple Tahini-Miso Dressing from Kitchn is one I plan to try.

Ingredients:

• 2 Tablespoons plain sesame oil or olive oil

• 1/4 cup toasted sesame oil (not plain sesame oil)

• 1/2 cup tahini

• 2 Tablespoons red wine or apple cider vinegar

• 1/4 cup water

• 4 green onions (white and green parts)

• 1 Tablespoon lemon juice

• 1 Tablespoon plus 1 teaspoon shoyu or tamari (soy sauce)

• 4 fresh garlic cloves

• 2 teaspoons sesame seeds (toast them first if desired)

• 2 sprigs parsley (leaves only)

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

Preparation:

1. Combine everything in a blender or food processor.

2. Taste to adjust flavors, if too thick, add water 1 tbs at a time until it’s the consistency you prefer.

3. Add a tsp more vinegar or soy for a stronger flavor.

4. A tsp more toasted sesame oil will add a “richer” flavor.

5. Store in the fridge in a jar with a tight fitting lid.

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6. Peanut Butter

This simple peanut butter recipe sounds delicious. Serve with your favorite homemade jam or fruit preserves.

Recipe from: Little Blue Hen food blog

Homemade Peanut Butter Recipe:

Yields about 1.5 cups of peanut butter

Note: The darker you roast your peanuts, the more intense the flavor. We prefer a bit lighter roast, but you may not. Using a darker pan will make the peanuts toast faster, so times are approximate. I had to process mine in batches because I have a small-capacity food processor. If you have a 12-cup bowl it will probably work in one go.

Ingredients

• 2 cups (about 13 ounces) raw peanuts

• 1/2 teaspoon kosher salt

• 1 teaspoon honey

• 2 tablespoons peanut or neutral-flavored oil

Preparation

1. Preheat oven to 350F. Spread peanuts in a single layer on a baking sheet. Bake at 350F for about 10 minutes, shaking the pan occasionally. Peanuts are done when they are just golden brown and fragrant. Remove from oven and let cool.

2. When peanuts are cool enough to handle, rub them between your hands to loosen the skins. Place peanuts in a salad spinner to separate skins from peanuts.

3. If crunchy peanut butter is desired, reserve 1/4-1/2 cup of the peanuts. In the bowl of a food processor, combine peanuts, honey, and salt. If the capacity of your food processor is small, work in two or three batches. Pulse a few times to break up the peanuts, then drizzle in some oil. Process until smooth. If making crunchy peanut butter, chop reserved peanuts and stir in.

4. Store refrigerated in an air-tight jar (an old peanut jar works really well) for up to a month.

Images: Chiot’s Run, tiny morsels,  kochtopf, Meighan, chocokat, FotoosVanRobin, Jon Sullivan, bodhimama, Little Blue Hen

The post Say Goodbye to High Fructose Corn Syrup and Creepy Preservatives appeared first on EcoSalon.

We’ve been talking about the health and environmental effects of our heavy reliance on soy in processed foods, in our diets, and for use in biofuels. But not all soy is bad. It has been enjoyed healthfully in moderation in Asian cuisines for a long time. Two weeks ago we provided a recipe for tofu lettuce wraps. Here’s another healthy take on soy – this time, miso.

Miso is a traditional soy product made by fermenting soybeans with a grain – usually rice or barley. It contains beneficial bacteria, making it good for the digestion. It is also very flavorful and salty and it has a variety of culinary applications. In Japan it is most often used to make miso soup and to pickle vegetables. I like to whisk together a quick dressing with miso and use it in a variety of dishes.

This dressing is fantastic on a plain green or spinach salad. Try adding caramelized nuts and orange segments.

Miso-Sesame Dressing
Makes about 1/3 cup

Ingredients:
1 garlic clove, peeled and finely chopped
1 tablespoon plus 1 teaspoon red or white miso
2 tablespoons rice vinegar
2 teaspoons mirin (Japanese cooking wine)
1 teaspoon toasted sesame oil
A couple shakes of your favorite Asian chili sauce

To make:
Whisk together all the ingredients and use or refrigerate. Will keep for 1 to 2 weeks in the refrigerator.

Here are a few other ideas to get you started cooking with miso:

– Drizzle over steamed asparagus
– Drizzle over steamed, grilled or baked fish
– Make a salad with cabbage, tofu, sprouts, mushrooms, and carrots
– Make a salad with leafy greens, canned wild salmon, avocado and steamed potatoes
– Toss warm grains like barley or quinoa with miso dressing and add steamed kale, seaweed, and other vegetables
– Toss rice or soba noodles with tofu or seafood, green onions, and seaweed
– Marinate fish in the dressing before baking or grilling

Image: dizznbonn

The post Ecosalon Recipes: Miso-Sesame Dressing appeared first on EcoSalon.