Tahini Two Ways
Tahini is one of those ingredients that people are rarely aware of before they turn vegan, like agave nectar, kale, or almond butter. But upon being tapped by the vegan fairy, you are obligated to consume large quantities of it in everything from soup to muffins, and I gladly oblige, especially since its so cheap and plentiful here in Germany! Its one of the middle eastern ingredients I've become exceedingly fond of, alongside pomengranate molasses. I'm basically using both every day.
Last night I made a simple tahini-miso dressing (equal parts tahini and dark miso, a bit of agave and some water whisked together) to drizzle over roasted sweet potatoes and carrots, alongside rice and garlicky rainbow chard. It was such a light and perfect meal, and the tahini sauce was a total match made in heaven for the sweet potatoes.
Then, this morning, still on my tahini kick, I whipped up a big batch of thick, spreadable hummus for my sesame and poppy seed bagels du jour, which my friend and I happily gobbled up drizzled in a little pomengranate molasses. Total heaven.
And I've heard that sesame seeds have calming properties, which is good since I am fairly freaked about the elections today in the USA. I guess not all tea-partiers are anti-gay, anti-immigrant, ultra-nationalist religious fundamentalists, right? RIGHT?
Song of the Day: NOFX- We got to jealous agains
PS: You absolutely MUST go check out Kittee's Dia de los Muertos sugar skulls at Cake Maker to the Stars and Amey's equally gorgeous and outrageous sugar cookies at Vegan Eats and Treats, I'm so in awe!