#tahini

#tahini

After the excesses of December, these baked apples are a light, refreshing vegan pudding. The filling makes good use of any dried fruit lingering still from Christmas, and is brightened with lemon and bound with nutty tahini. As the apples bake, they turn yielding and fragrant, while the sesame oat topping crisps to a golden crown. Serve warm with a splash of cream, yoghurt or ice-cream (dairy or otherwise), and you have comfort that feels wholesome and indulgent.

Why limit yourself to boring bottled dressings when your pantry holds the secret to converting any sauce, homemade or store-bought, into a delicious salad dressing? Some of the most versatile sauces of the culinary world work double duty as salad dressings; all you need is a dash of oil and acid. The magic of sauce-to-salad dressing conversions lies in their ease.

Peanut butter and tahini have a lot in common: Both are made by grinding seeds or legumes into a thick paste, both can be spread on toast, whisked into dressings, or blended into smoothies, and both are calorie-dense staples that pack a mix of fat, protein, and minerals. On the creamy surface, they might even look interchangeable. But when it comes to their nutritional profiles, there are some key differences that can be helpful to know about,

Sizzling spicy, garlicky cashews in hot oil results in a crispy topping and a fragrant base of ginger and scallion whites for a tahini sauce.

Tahini provides a creamy, nutty flavor to coleslaw, acting as an excellent dressing base beyond mayonnaise. It combines well with lemon juice and garlic.

Refreshingly simple and fun, this cucumber radish salad pairs crispy veggies with a creamy garlic lime tahini, topped with pistachios for delightful texture.