This creamy and delicious Easy Healthy Tahini Sauce is a versatile vegan sauce that’s simple to make with pantry ingredients. It’s the ideal sauce for falafel sandwiches, shawarmas, vegetables, buddha ...

This buddha bowl from Through the Fibro Fog is another that features a tahini sauce but with a variation of flavors. The ...

Put all of the ingredients in a small bowl, along with 100ml/3½fl oz cold ... adding more salt or lemon juice if needed. The tahini sauce will keep for up to a week in a sealed container in ...

This recipe comes from the spring edition of Farro Fresh's Feast magazine. See Ray's feature about how the store has changed the face of food shopping over its 10 years in Auckland.

Remove from oven. Prepare the Dressing: Whisk together tahini, vinegar, soy sauce, lime juice, honey, and ginger in a bowl. Whisk in water (about a tablespoon) until desired consistency.

For weeknight convenience we have used a bag of Taylor Farms Mediterranean Chopped Salad for these Buddha bowls. The salad combines frisee, cos and iceberg lettuce with the bolder endive and ...

Shape the mixture into 12 torpedo-shaped pieces and set aside while you make the sauce. In a large bowl mix together the tahini, yoghurt, lemon juice, vinegar and wild garlic. Pour in 125ml of ...

Place eggs in a wide bowl and whisk in hawaij spice blend ... Season with salt. Make the lemon-tahini sauce: Stir tahini until it is uniform in texture. Season with lemon juice and salt to ...

Getting enough calcium on a vegan diet can be tricky, but Mother Nature has a secret weapon: algae! This article shares five ...

Transfer to a bowl and set aside. In the same food processor bowl, blend butter, sugar and cream until pale and well combined. It won’t fluff up as it would in a mixer, but that’s fine.

Add the tahini, harissa paste ... Add the drained noodles to the sauce and toss to coat. Taste and add more salt if needed, then divide between bowls. Add the roasted aubergine and serve warm ...

While the falafel batter is chilling, in a small bowl, whisk together the tahini, water, lemon juice, mustard and garlic until it forms a sauce. Cover and chill.