Middleeasterntahinioatmealvegan Recipes

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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

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!

MIDDLE EASTERN TAHINI AND YOGURT APPETIZER



Middle Eastern Tahini and Yogurt Appetizer image

In the Middle East, it has long been believed that, when combined with vegetables, tahini dishes become the ultimate of human edibles. Found in the Toronto Star web site

Provided by Dreamer in Ontario

Categories     Southwest Asia (middle East)

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 cups plain yogurt
1/4 cup tahini
1/4 cup cilantro leaf, finely chopped
3 tablespoons white vinegar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 pinch cayenne
1 small tomatoes, finely chopped
olive oil

Steps:

  • Put yogurt, tahini, cilantro, vinegar, garlic, salt, pepper and cayenne in medium bowl and stir with wooden spoon until blended.
  • Spread mixture on small serving platter.
  • Decorate with tomato and drizzle with olive oil before serving with assorted veggies and/or pita bread.

SALATA TAHINI--MIDDLE EASTERN TAHINI SALAD



Salata Tahini--Middle Eastern Tahini Salad image

This recipe goes well with just about every middle eastern dish. Its very flavorful, one of my favorites. I make this at home, but I am not good at keeping measurements, so I snagged it off of the web and tweaked it, to the way I make it at home.*To spice it up you can also add chopped hot pepper to it as well*.

Provided by chef FIFI

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tomatoes (cut into small or medium cubes)
2 cucumbers (cut into small or medium cubes)
1 garlic clove (finely smash)
1 cup tahini
1 lemon, juice of
1 1/2 cups water
1 tablespoon dried mint
olive oil (to garnish)
salt
hot serrano peppers (optional) or jalapeno pepper (optional)

Steps:

  • *May need to adjust tahini and water levels to desired consistency*. Consistency should be creamy.
  • Dice up tomatoes and cucumbers and combine them together in a medium bowl.
  • Place garlic, hot pepper and salt in a mortar.
  • Smash until mushed.
  • Tahini dressing takes a bit of stirring to become creamy so, you can either add tahini,and water in a bowl by itself and mix or you can add to the same bowl with the cucumbers and tomatoes.
  • Add lemon in increments to achieve desired tartness.
  • Stir the dressing until smooth and creamy.
  • combine everything including garlic/hot pepper together making sure you have added the mint.
  • Take tbsp of dried mint, Place in hand and take other hand and rub together, this will sort of grind the mint up smaller and separate it from any stems.
  • Place in the refrigerator for at least 20 minutes to allow the flavors to meld.
  • Serve with a swirl of olive oil on top.
  • Enjoy!

Nutrition Facts : Calories 380.5, Fat 29.1, SaturatedFat 4.1, Sodium 54.8, Carbohydrate 24.9, Fiber 7.2, Sugar 4.4, Protein 12.4

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