Middle Eastern Tahini Oatmeal Vegan Recipes

MIDDLE EASTERN TAHINI OATMEAL (VEGAN)

Middle Eastern Tahini Oatmeal (Vegan) image

I concocted this to have a more interesting way to eat oatmeal. Usually I have it with just fruit preserves or with some spice, but I'm trying to eat healthier, so may as well make it tasty. This is open for variation, but what's posted is how I like it.

Provided by the80srule

Categories Breakfast

Time 6m

Yield 1 bowl of oatmeal, 1 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup quick-cooking oats
1 cup vanilla soymilk
2 teaspoons tahini
1 tablespoon sugar (I usually just use 2 packets Sugar in the Raw turbinado)
1/8 teaspoon cinnamon (I just sprinkle some on( ballpark measurement!)
1/8 teaspoon ground cardamom (I just sprinkle some on( ballpark measurement!)
3 pitted dates, chopped into pieces
toasted sliced almonds, for topping

Steps:

Mix the oats with the soymilk, tahini, and spices together in a microwave-safe bowl.
Nuke it for about 1 minute on high.
Add the chopped dates and almonds, sprinkle with some extra cinnamon and sugar again.
Try it with some honey (for non-vegans), for a fun new twists on oatmeal!

15 HEALTHY RECIPES WITH TAHINI, INCLUDING BALSAMIC TAHINI DRESSING

15 Healthy Recipes With Tahini, Including Balsamic Tahini Dressing image

This vegan balsamic tahini dressing is made with simple, healthy ingredients like tahini, balsamic vinegar, lemon, and garlic. It's so quick and easy to throw together! You can keep it in the fridge and use it to add flavour to salads, roasted vegetables, or grain bowls. Plus, more recipes with tahini!

Provided by Carrie Walder

Categories sauce

Time 10m

Number Of Ingredients 7

Ingredients

1/2 cup tahini
2 Tbsp balsamic vinegar
1/4 cup lemon juice
1 tsp maple syrup
1 tsp garlic powder
1/4 cup water
Salt + pepper, to taste

Steps:

Whisk all ingredients together in a small bowl, until a smooth dressing forms. Feel free to increase amount of water if you desire a runnier dressing. Adjust seasonings to taste, as desired.

TAHINI SHORTBREAD COOKIE RECIPE

Tahini Shortbread Cookie Recipe image

My family's favorite tahini cookies! Nutty, slightly sweet, and perfectly satisfying with the perfect crumbly texture. These shortbread cookies are made with a bit less butter than normal but don't lack any buttery goodness or tenderness, thanks to rich organic tahini paste! These cookies take just 5 ingredients, a couple bowls, and a hand mixer. So simple! But be sure to read the tips and step-by-step guide above.

Provided by Suzy Karadsheh

Categories Dessert

Time 1h30m

Number Of Ingredients 7

Ingredients

1 3/4 sticks (7 oz) unsalted butter, at room temperature
1 cup sugar
1 cup tahini paste
2 cups all-purpose flour
1 tsp baking powder
pinch salt
Powdered sugar, optional

Steps:

In a large bowl combine the butter and sugar. Using a hand mixer on medium speed, combine until light and fluffy.
Now add the tahini and continue mixing on medium speed until well-incorporated.
In a separate mixing bowl, combine the flour, baking powder, and salt.
Transfer the dry ingredients to the tahini mixture, and mix until well-incorporated into a dough.
Take the tahini cookie dough out of the bowl and make it into a log (about 2 inches in diameter). Place the log on the short end of a large piece of plastic wrap. Roll the wrap twisting the ends in opposite direction so that the dough log is tightly wrapped. Refrigerate for at least one hour or overnight.
Preheat the oven to 350 degrees F.
Slice the dough into 1/3 to 1/2 inch rounds, and arrange on a very large baking sheet (or two baking sheets) lined with parchment paper.
Bake in the 350 degrees heated oven for 15 minutes or so until the cookies are light brown around the edges and set.
Remove from the heat and leave the cookies in the baking sheets to cool briefly (about 10 minutes). Then transfer to a cooling rack to completely cool. Dust with powdered sugar, if you like.

Nutrition Facts : Calories 160 calories, Sugar 8.3 g, Sodium 27.5 mg, Fat 9.5 g, SaturatedFat 4.6 g, TransFat 0 g, Carbohydrate 17.6 g, Fiber 0.5 g, Protein 2 g, Cholesterol 17.8 mg

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