Roasted Rainbow Carrots with Cumin-Coriander Tahini Sauce

July 26, 2021July 26, 2021 Belinda

I loved roasted carrots and these ones are so tasty. Make sure you roast your cumin first, it makes all the difference.

Recipe by Angela Liddon

Serves 4

For the carrots
1 1/2 – 2 lbs rainbow carrots
1 tbsp extra-virgin olive oil
1 tsp cumin seeds (roasted)
3/4 tsp coriander seeds
1/2 tsp sea salt
1/2 tsp black pepper

For the Sauce
2 tbsp tahini
4 tsp lemon juice
1 tbsp extra-virgin olive oil
1 tsp ground cumin (roasted)
1/2 tsp ground coriander
1/4-1/2 tsp sea salt

Prepare the carrots by trimming their stems, washing them off, and patting them dry.
Parboil the carrots until barely tender in salted boiling water, drain and dry the carrots with kitchen towel.
Place the carrots on a parchment-lined baking sheet and drizzle them with olive oil. Roll the carrots along the baking sheet to evenly disperse the olive oil.
Sprinkle the oiled carrots with the cumin seeds, coriander seeds, salt, and black pepper and toss.
Roast the carrots at 425 F until fork-tender but still slightly firm, about 20-25 minutes.
While the carrots roast, prepare the sauce by whisking together the tahini, lemon juice, olive oil, ground cumin, ground coriander, and sea salt.
Drizzle the sauce over the roasted carrots and enjoy.

Dairy-free · Fish · Gluten Free

Baked halibut with lemon, tahini and pine nuts

August 7, 2020 Belinda

This is a riff on a Middle Eastern dish. Sole, cod, sea bass or snapper would work well too. Serve with warm pita bread and a nice chopped summer salad.
This is also great for a buffet.

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Serves 6

2lbs halibut fillets
1/2 tsp sea salt
1/2 tsp pepper
pinch of cayenne
2 tbsp lemon juice
3 tbsp olive oil
2 onions, thinly sliced into half-moons
1/2 cup tahini
2 cloves garlic, crushed to a paste with 1/2 tsp salt
1/2 cup lemon juice
1/2 cup old water
2 tbsp pine nuts
1 tbsp fresh parsley, coarsely chopped

Cut the fish into 2-inch chunks and toss with the salt, pepper, cayenne and 2 tbsp lemon juice. Cover and refrigerate for 1 hour.

In a large non-stick frying pan, heat the olive oil over medium-low heat. Add the onion and cook until soft and a deep golden brown, about 20 mins. Remove from the heat and set aside to drain on paper towels.

Place the tahini in a bowl. Slowly whisk in the garlic paste, lemon juice and water until smooth and creamy.
Set aside.

Preheat the oven to 375F
Lightly oil a baking dish that will hold the fish in one layer. Place the fish in the dish, cover tightly with aluminum foil and bake for 10 minutes. Remove the foil and bake for 5-10 mins longer until the fish is just cooked through.
Spread the tahini sauce over the fish.
Sprinkle with the onion, pine nuts and parsley.
Serve warm or at room temperature

Dairy-free · Pasta · Vegan

Vegan Tahini Alfredo Pasta with Spicy Pine Nut Parmesan

February 20, 2020 Belinda

Recipe from food blog “Blissful Basil”

This vegan tahini Alfredo pasta with spicy pine nut parmesan is ideal for weeknight comfort noshing. It requires just 30 minutes to prepare (and that’s when moving at a leisurely kitchen pace) and makes excellent leftovers, too. Warm pasta is tossed with a super simple tahini-based blender Alfredo sauce. The pasta is then finished with a generous sprinkle of spicy pine nut parmesan.

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Serves 4

12 to 16 ounces gluten-free or regular penne, rigatoni, or other tube-shaped pasta
2/3 cup tahini, thoroughly stirred before measuring
3/4 cup filtered water
2 tablespoons nutritional yeast flakes
1 tablespoon fresh lemon juice, plus more to taste
1 clove garlic, smashed and peeled
1/2 teaspoon sea salt, plus more to taste
Freshly ground black pepper, to taste
1 recipe Spicy Pine Nut Parmesan (see below)
Chopped Italian parsley or fresh basil, to taste (optional)
Chili oil, to taste (optional)

Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Strain, reserving 1 cup of the pasta water, and set aside.

Meanwhile, make the tahini Alfredo. Add the tahini, water, lemon juice, garlic, sea salt, and black pepper to a high-speed blender. Blend on high until smooth and emulsified. Set aside.
Next prepare the Spicy Pine Nut Parmesan.
Once the pasta is nearly ready, heat the tahini Alfredo sauce in a large sauté pan over medium-low heat until just warmed through.
Add the pasta to the pan and toss to coat. If needed, add a bit of the pasta water to thin the sauce.
Add about half of the parmesan and stir to incorporate.
Taste and generously season with salt and red pepper flakes, to taste. If desired, add a bit more lemon juice to brighten and enhance the overall flavor.
Divide the pasta between bowls.
Generously top with the remaining parmesan and garnish with the parsley/basil and chili oil (if using).
Serve immediately.

Spicy pine nut parmesan
1/3 cup toasted pine nuts*
1 tbap nutritional yeast flakes
1/2 tsp garlic powder
1/4 to 1/2 tsp crushed red pepper flakes, to taste
1/4 + 1/8 tsp sea salt or to taste

Add all ingredients to a small food processor and pulse until ground into a texture that resembles grated parmesan cheese.
Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
*Toast the pine nuts in a sauté pan over medium-low heat for 4 minutes, or until golden brown, stirring or shaking the pan frequently to prevent burning.

Appetizer Vegetarian · Dairy-free · Gluten Free · Vegan · Vegetable sides

Eggplant puree with quick pickled cucumber, tahini and soy

July 29, 2019 Belinda

Yotam Ottolenghi’s light, summery recipe with oodles of flavor.

“Cutting the aubergines in half and roasting them in the oven is a nifty trick if you don’t have a griddle pan or simply want to avoid a smoky kitchen. But by all means cook them on an outdoor barbecue if you’re looking for some serious smoke.”

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Serves 4

1 medium cucumber, peeled, deseeded and cut into 1½cm cubes
1 green chili, finely sliced into rounds, seeds and all
1 lime – shave off 4 thin strips of peel, then cut into wedges, to serve
2 tbsp rice vinegar
Salt

4 medium eggplants, cut in half lengthways
4½ tbsp olive oil
1 small garlic clove, peeled and crushed
3 tbsp mint leaves, roughly torn
½ tsp nigella seeds

For the tahini soy dressing
2 tbsp tahini
2 tsp soy sauce, plus 1 tbsp extra to serve
2 tsp mirin
2 tsp rice-wine vinegar

Heat the oven to its highest setting – around 230C fan. Mix the cucumber and chili with the lime peel, vinegar and a quarter-teaspoon of salt, and leave to pickle for at least an hour.

Cut deep cross-hatches into the flesh side of each eggplant half, season with three tablespoons of the olive oil and half a teaspoon of salt, and lay cut side up on an oven tray lined with greaseproof paper. Roast for 40 minutes, until soft and well browned, then transfer to a large bowl, cover with clingfilm and leave to soften for 20 minutes.

While the eggplant is roasting, whisk all the dressing ingredients with two teaspoons of water until you have a very smooth sauce (it might seize up a bit at first, but will become smooth as you whisk).

Scoop out the eggplant flesh into a clean bowl – discard the skin and stalks. Add the garlic, the pickling liquid from the cucumbers and an eighth of a teaspoon of salt, and stir everything together. Spread the eggplant mixture on a platter, then drizzle over the dressing, followed by the remaining tablespoon and a half of olive oil and the final tablespoon of soy sauce.

Remove and discard the lime skin from the pickle, then spoon the pickled cucumbers and chilies on top.
Finish with the mint and nigella seeds, and serve with the lime wedges for squeezing over.

Vegetable sides

Sweet potatoes with tahini butter, lime and sesame seeds

February 24, 2019February 24, 2019 Belinda

Such a gorgeous mixture of flavors. From “Where Cooking Begins” by Carla Lalli Music in Bon Appetite magazine.

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3 lb. sweet potatoes. (6 small or 3 large), scrubbed
6 tbsp. unsalted butter, room temperature
¼ cup fresh lime juice
2 tbsp. tahini
1 tbsp. soy sauce
2 tsp. toasted sesame oil
Kosher salt, freshly ground pepper
Flaky sea salt
Toasted sesame seeds and lime wedges (for serving)

Bring a few inches of water to a boil in a medium pot fitted with a steamer basket. Halve the sweet potatoes crosswise if large and place in steamer. Cover, reduce heat to medium, and steam until fork-tender, 25–30 minutes.

Meanwhile, smash together the butter, lime juice, tahini, soy sauce, and sesame oil in a small bowl with a fork until smooth, about 3 minutes.
Season the tahini butter with kosher salt and lots of pepper.

Arrange the sweet potatoes on a platter or a large plate.
Let cool until you can just handle them, then split them open and generously spread the tahini butter over.
Season with sea salt; top liberally with the sesame seeds.
Serve with lime wedges (this dish really comes alive with lots of bright citrus).

Dairy-free · Gluten Free · Salad · Vegan · Whole30 compliant

Roasted cauliflower with olives, currants and tahini dressing

January 7, 2017May 2, 2021 Belinda

This is a really tasty and well balanced recipe with a lot of interesting flavors going on. It’s terrific for those on the Whole 30 program, as my husband and I are and is fairly simple to put together.

Serves 4

1 large cauliflower (about 3lbs), trimmed and cut into florets
6 tbsp extra-virgin olive oil or more if you feel it needs it.
1 tbsp roasted ground cumin seed
Fine sea salt
1/3 cup currants
1/3 cup coarsely chopped Kalamata olives
1/3 cup coarsely chopped fresh mint
1/3 cup toasted slivered almonds

Tahini Dressing
1/3 cup tahini
3 tbsp freshly squeezed lemon juice
1 tbsp extra-virgin olive oil
2 cloves garlic, minced
1/4 tsp fine sea salt
2 tbsp water, plus more as needed

Preheat the oven to 400°F.

Toss the cauliflower florets with the olive oil, cumin seed and a sprinkle of sea salt to taste. Arrange the cauliflower florets in a single layer on a large rimmed baking sheet. Roast for about 25-30 minutes, turning once, until the edges are brown and caramelized.

While the cauliflower roasts, make the dressing. Whisk together the tahini, lemon juice, olive oil, garlic, and salt until smooth and creamy. Add the water and whisk until combined. The sauce will be thick. Add more water to thin it slightly if you like. It will continue to thicken as it sits.

Keep aside some of the olives, currants and mint so you can decorate the top of the salad after tossing it in the dressing.
Toss the warm cauliflower with most of the dressing. Add most of the currants, almonds, olives and mint and toss to combine. Taste and add more dressing or salt, if desired.
Decorate with remaining olives, almonds, currants and mint

Serve warm or at room temperature.

Dairy-free · Gluten Free · Nuts · Salad · Vegan

Carrot Salad with Tahini, Crispy Garbanzo Beans and Salted pistachios

August 16, 2015February 8, 2016 Belinda

I just love non-meat dishes these days especially with the temperature so warm. Although I’m not a vegetarian, I do fantasize about being one.
This is another beauty of a recipe and simple to make.

Garbanzo beans
1 3/4 cups cooked Garbanzo beans (chickpeas), or 1 15-ounce can, drained and patted dry on paper towels
1 tbsp olive oil
1/2 tsp coarse sea salt
1/4 tsp ground cumin
Salad
1 lb carrots, peeled and coarsely grated
1/4 cup coarsely chopped parsley
1/4 cup shelled, salted pistachios, coarsely chopped
Dressing
1 medium garlic clove, minced
1/4 cup lemon juice
3 tbsp well-stirred tahini
2 tbsp water, plus more if needed
2 tbsp olive oil
Salt and red pepper flakes to taste

Roast chickpeas: Heat oven to 425 degrees F. Toss the chickpeas with one tbsp olive oil, salt and cumin until they’re all coated.
Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 15 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly. Set aside until needed.

Make dressing: Whisk all ingredients together until smooth, adding more water if needed to thin the dressing slightly. Taste and adjust seasoning; don’t worry if it tastes a little sharp on the lemon, it will marry perfectly with the sweet grated carrots.

Assemble salad: Place the grated carrots in a large bowl and toss with the parsley. Mix in 2/3 of the dressing, adding more if desired. Add more salt and pepper if needed. Sprinkle with a large handful of chickpeas (you’ll have extra and if you’re like us, won’t regret it) and the pistachios and dig in.

Do ahead: Salad keeps well in the fridge for two days, however, I’d add the chickpeas and pistachios right before serving, so they don’t get soft

Appetizer Vegetarian · Appetizers · Do-ahead

Middle Eastern Hummus

March 28, 2014September 8, 2022 Belinda

Middle Eastern Hummus

Everyone needs a good recipe for hummus and as soon as you make it, you’ll wonder why you spent so much money buying it!

1 cup of good quality chickpeas (soaked overnight in twice the water volume and a pinch of baking soda)
or, if time doesn’t allow to soak, use a good quality tin of cooked chickpeas
1 tbsp tahini (sesame paste)
2 tsp roasted cumin seeds (roast in a frying pan until fragrant)
1 clove garlic, crushed to a paste with a little salt
4 tbsp lemon juice
salt and pepper
About 6 fl oz of good olive oil
** You can also add some fresh chopped chili for more flavor

Place the soaked chickpeas in a large pot and fill with fresh water, cook for about 45 to 60 mins until they are tender. Strain and reserve the cooking liquid.
Place the chickpeas, cumin seeds, garlic, tahini, lemon juice and 2 tbsp of reserved cooking liquid in a food processor. Add about 3 fl oz of the olive oil and process, for a minute. Then add extra olive oil and cooking liquid to this mixture to get a smooth consistency.
Salt and pepper to taste

Gluten Free · Salad · Vegan

Warm Squash & Chickpea Salad with tahini sauce and cilantro.

February 14, 2014February 8, 2016 Belinda

This is a warm, filling, vegan salad. Lovely flavors and earthy.

Serves 4
2lbs butternut squash or other winter squash, cut into 1 inch cubes
1 garlic clove, crushed
1/2 tsp ground allspice
2 tbsp olive oil
seal salt and black pepper
14 oz canned or home-cooked chickpeas, drained
1/2 small red onion, finely chopped (soaked in cold water for 15 mins if you want to soften the bite)
4 tbsp roughly chopped fresh cilantro
1 garlic clove, crushed to a paste with a pinch of salt
3 1/2 tbsp lemon juice
3 tbsp tahini paste
2 tbsp water, to taste
2 tbsp extra virgin olive oil

Heat the oven to 425 F

Toss the squash with the garlic, allspice, olive oil, some salt and pepper.
Place on a baking tray, optionally lined with parchment, in the oven for 25 minutes or until soft.
Remove and allow to cool slightly.

While the squash is cooking, make the tahini sauce. Mix the crushed garlic with lemon juice and add the tahini.
Now thin with the water and olive oil and check for seasoning.
You should taste a balance between the nutty tahini and the sharp lemon.

To assemble the salad; Place the squash, chickpeas, red onion and cilantro in a mixing bowl.

Pour in the tahini sauce and remaining oil and toss carefully.
Season with salt and pepper