Sweet Tahini Tortilla Rolls

This is perhaps one of the easiest (and fastest) pastries you can make with minimum time investment and absolutely impressive results. Made with only a few common ingredients, the recipe is pretty much about spreading a few things over a tortilla and rolling it up before sending it to oven. I always loved using tahini in desserts, I think it creates a wonderful contrast to the sweet taste and lends a luscious, almost earthy flavor in a very good way. The tortillas, of course, are the time savers here. They eliminate the need to make a pastry dough from scratch and they bake into a wonderfully crunchy texture.  The recipe, along with a video is below:

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Five Seed and Tahini Granola Bars

Five Seed and Tahini Granola Bars

This incredibly easy home made vegan protein bar is powered by five different superfood seeds, packing a serious amount protein as well as fiber, good fats and carbs. In a plant protein world largely dominated by soy, other beans, peas, gluten and nuts, the nutritional powerhouse seeds are often overlooked. But they are potent, and they are a nice alternative for those who wish to avoid or lessen soy, gluten or nut consumption.

This recipe is quite minimal, the only cooking involved is the toasting of the oats and the seeds but the bars themselves are not baked afterwards. The sweetening comes largely from dates and there is no added refined oil! And the result is a delightfully fresh and chewy consistency with an almost addictive texture due to all the variety of seeds.

I almost always have some of these available in the fridge or freezer and they are a life saver and an absolute treat. The recipe is below:
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Chocolate Tahini Rolls

Chocolate Tahini Rolls

Sometimes I get to cheat and use a pre-made dough to go from zero to insanely delicious pastry in about 30 minutes 🙂 I have always been fond of the idea of baking tahini into desserts. I made these for my dear friend Angela (www.rawmamanature.com). Not only she waited for the photo shoot, but she modeled for it too <3 Checkout her amazing artwork here: www.angelazanolari.com

Oh and the recipe for the pastry roll is below:

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Sesame Tahini Cookies

sesame-tahini-cookies

Another big step in vegan cookie-making. At least for me. Admittedly, I don’t bake cookies often so it takes a few tries for me to experiment and get the right taste/texture/form. These cookies came out really delicious, soft on the inside and with a nice crunch on the bottom and a really robust structure. It doesn’t crumble away, until it is in your mouth, melting away into a tastegasm.

I find sesame seeds to be incredibly delicious, to the point of being addictive, in a good way. I’ve been having a lot of fun playing around with them in sweets, starting with a brand new granola flavor I developed last week (it will be available in dreamy.market very soon!)

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Easy Mini Caramel Tarts [Vegan]

Easy Mini Caramel Tarts
Zero to glorious in 15 minutes! This is so easy to prepare and so much fun to have available in the freezer for whenever the dessert craving calls. No refined sugars, #nobake, #glutenfree, #vegan, and incredibly delicious. The “caramel” filling here has a pretty convincing flavor with delightful tahini and peanut butter tones, and a relatively thicker consistency. The crust is basically made up of nuts and raisins because I am in love with that texture and taste. Here is the recipe:

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Tahini Ginger Sauce

Tahini Ginger Sauce
Oven roasted eggplant slices, topped with fresh salsa and a delicious tahini ginger sauce. I love crafting interesting, homemade sauces and garnishes. Apart from being a lot of fun, they turn a few simple ingredients into effortless treats. This sauce also goes well with roasted potatoes, garbanzo beans or even as a salad dressing. The recipe for this sauce is below:

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Aubergine Tahini Spaghetti

Aubergine Tahini Spaghetti
After an extended break, I have my kitchen again! Here is the backstory: We have left the beautiful California and moved to the beautiful North Carolina. Charlotte, to be specific. With 6 years, California now holds the record for the place we lived the longest and those were some brilliant 6 years. But it was time to go. Change felt good and we fell in love with another version of green and nature, as well as beautiful architecture and people. But with the enormous distance between the two places, our move had its problems. We have an empty home here now. We have been hotel-bound for about the last 10 days with our furniture not set to arrive for another 4-5 days. The biggest issue with that is the food situation for me. A few days of outside food is tolerable, maybe even fun, but I needed to cook after that. Luckily, I did manage to setup a minimal but functional kitchen. Yesterday was the official opening of that. I am whole again.

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