Carrot Tahini Sandwich Recipes

SHREDDED CARROT/TAHINI SANDWICH

Shredded Carrot/Tahini Sandwich image

Make and share this Shredded Carrot/Tahini Sandwich recipe from Food.com.

Provided by VeggieChallenge

Categories Lunch/Snacks

Time 15m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 8

Ingredients

2 whole wheat pita bread
3 carrots, shredded
1/2 lemon, juice of
3 tablespoons tahini
1 garlic clove, crushed
1/2 teaspoon salt
black pepper
1/3 cup red onions or 1/3 cup mixed sprouts, etc, as additional toppings to taste

Steps:

Shred carrots. Mix tahini with lemon juice, salt, garlic and black pepper. If it seems too thick, add a bit of water (1 tsp at a time) until it's a thick, spreadable paste like consistency. Pour over shredded carrots and mix well to combine.
This is great stuffed in a whole wheat pita - add a generous amount to your pita, add additional toppings suggested above, and enjoy! (If taking to work, pack filling and bread separately to avoid a mess at lunchtime).

TAHINI-GLAZED CARROTS

Tahini-Glazed Carrots image

A little sweet from date syrup, creamy from tahini and very tangy from plenty of lemon juice, this roasted carrot dish - adapted from Adeena Sussman's cookbook "Sababa" - has charisma to spare. It's also extremely easy to make. While the carrots roast with olive oil and cumin, all you do is whisk together a simple glaze from pantry ingredients. If you don't have the date syrup on hand, maple syrup works just as well, making the dish slightly sweeter but no less compelling.

Provided by Melissa Clark

Categories dinner, easy, vegetables, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds slender carrots (or thick carrots, halved lengthwise), peeled
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/3 cup extra-virgin olive oil
1/4 cup tahini
3 to 4 tablespoons fresh lemon juice, to taste
3 tablespoons silan (date syrup), or maple syrup
1/4 teaspoon ground cayenne
1/4 teaspoon fine sea salt, plus more to taste

Steps:

Heat the oven to 425 degrees. Place carrots on a large rimmed baking sheet and toss with the oil, salt and cumin. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender, 12 to 15 minutes longer.
While the carrots are roasting, make the tahini glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, silan, cayenne, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like.
Transfer the carrots to a platter and drizzle with the tahini glaze, tossing the carrots to coat.

ROASTED CARROT AND TAHINI SOUP

Roasted Carrot and Tahini Soup image

A little sweet, a little creamy, a little nutty. Combine that with a variety of spices and you have a flavorful carrot soup! Garnish with shelled pumpkin seeds if desired.

Provided by France C

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 15

Ingredients

1 ½ pounds carrots, peeled and cut 1-inch pieces
1 small yellow onion, cut into 1-inch pieces
3 cloves garlic, peeled
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups vegetable broth
⅓ cup tahini
½ teaspoon curry powder
½ teaspoon ground coriander
¼ teaspoon ground ginger
⅛ teaspoon ground turmeric
⅛ teaspoon ground cardamom
⅓ cup heavy cream
salt and ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
Combine carrots, onion, and garlic in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread vegetables evenly on the baking sheet.
Roast in the preheated oven until lightly browned and soft, about 25 minutes.
Combine 2 cups vegetable broth with 1/2 of the cooked vegetables in a blender jar. Puree until smooth and pour into a large saucepan over medium heat. Puree remaining broth and vegetables with tahini; pour into the saucepan.
Add curry powder, coriander, ginger, turmeric, and cardamom to the vegetable puree. Stir until warm. Stir in heavy cream and remove from heat. Season with salt and pepper. Ladle soup into bowls.

Nutrition Facts : Calories 370.1 calories, Carbohydrate 28 g, Cholesterol 27.2 mg, Fat 27.7 g, Fiber 8.4 g, Protein 7.6 g, SaturatedFat 7.3 g, Sodium 920.9 mg, Sugar 11.9 g

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