This week, CD and I have been enjoying many dinners involving my beloved tahini.
CD’s favorite was the Tahini Meatloaf:
Click HERE for the recipe.
Next up was Tahini Baked Salmon:
This one was super simple. I simply topped some wild Alaskan salmon with tahini and a drizzle of raw honey before baking it in a 400 degree oven for 20 minutes.
Last but not least for all my vegan gluten-free kiddos…
A big thank you to Meghan for this delicious recipe. Using her Chickpea and Vegetable Falafel Bread recipe, I made some yummy homemade chickpea patties. I used canned chickpeas, and subbed 2 TBSP tahini for the olive oil. For the veggies, I used 1 chopped onion, 1 orange bell pepper, 1 zucchini squash, and some leftover steamed broccoli. Veggie packed and delicious.
Tahini week is almost over. So happy to hear that many of you have grabbed that tahini jar from the back of your fridge and indulged in some sesame seed love. For the rest of you, what are you waiting for? 😉