Tag Archives: tahini

Favourite Things: July- Chicago, Montreal, Beck and recipe for Kale and Herb Fritters with Chipolte Tahini Yogurt Dip. Whew.

4 Aug

20140804-201614-72974120.jpg

 

July flew by with the quickness!

Things I did this month:

-Visited the Art Institute of Chicago
-Finally saw Beck live
-Ate crepes in Quebec
-Slept in a tent

Pretty excellent.

Here are a few of my favourite things!

ONE: Visiting friends, new cities and live music. (That’s three things)

We headed to Chicago once again this year to catch the Pitchfork music festival and meet up with Mike and Brittany. Headliners: Beck, Neutral Milk Hotel and Kendrick Lamar. All delivered excellent sets. I also really loved St.Vincent, Jon Hopkins and Tune-yards.

Highlight: Annie Clark of St. Vincent absolutely killed it and Beck performed one of my all-time favourite tunes, Chemtrails.

 

 

20140804-154757-56877145.jpg

20140804-154757-56877960.jpg

 

20140804-154755-56875139.jpg

20140804-154756-56876331.jpg

TWO: The Art Institute of Chicago

…is now one of my favourite art galleries. Ever. So many iconic and priceless works of art, including American Gothic, Seurat’s La Grand Jatte, and Nighthawks. The Magritte exhibition was excellent, and made me come away with a new, greater appreciation for the Surrealists.

blognotapipeIt is not.

I could spend allllll day there, happily.

And audio tours. Obv.

20140804-154758-56878729.jpg20140804-154759-56879414.jpg

 

THREE: Mile End, Montreal. 

Last weekend we headed to Quebec for two nights. We spent a wild one in Montreal and another wild one (literally) in the wilderness outside of Magog, where we got to spend some time with more fantastic faraway friends. This is where the tent sleeping happened.

This charming neighbourhood in Montreal is home to fabulous coffee and bagels . A must (re) visit.

Highlights: Eating St. Viateur bagels hot out of the oven dunked in tangy cream cheese, $10 drink specials for 4 tequila shots (including tabasco chasers!) at Andrews Pub in downtown Montreal, people watching while drinking excellent espresso from Myriad, swimming in Lac Magog, partying into the wee hours with Nick and Kate, road trip playlists and eating cheesy asparagus crepes the size of your head.

 

 

20140804-160503-57903628.jpg

Understandably weary.

street

10590482_10154407443340328_4274649901620739459_n

bagel

coffee

crepes

FOUR: Tarte Amazonian Clay BB Tinted Moisturizer SPF20 Sunscreen

I love cosmetics and I just gotta share my latest favourites.

This product is another home run for me from Tarte. Contrary to most makeup, it is possible that this stuff has actually improved my skin overall. I have not broken out once since I started using it and the texture and evenness of my skin has improved! Impressed.

Bonus: it contains mostly natural ingredients. I don’t think I could ever stray from this super-light foundation.

tarte

 

Five: Kale and Herb Fritters with Chipotle Tahini Yogurt

I stumbled upon a fabulous food blog called Alexandra’s Kitchen. Intrigued, I decided to try out these fritters, as I had a whole bundle of kale withering away in the fridge (AS PER USUAL)

I was skeptical at times throughout the (slightly messy) process, but the end result was SO good. The tahini dip was my own edition, which I also like to pair with falafels.

You could substitute any dark leafy green, such as chard or mustard greens or even a combination.

 

20140804-201616-72976144.jpg

Kale and Herb Fritters with Tahini Chipotle Yogurt Dip 

(makes approx 8)

  • One large bunch of leafy greens, stems removed.
  • 1/2 cup fresh cilantro
  • 1/2 cup fresh basil
  • 1/2 cup fresh dill
  • 1 1/2 teaspoons nutmeg
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 4 green spring onions (about)
  • fresh cracked black pepper
  • 3 1/2 tablespoons all purpose flour
  • 2 cloves garlic, chopped
  • 2 eggs
  • 1/2 cup crumbled feta cheese (maybe a bit more 😉
  • 2 tablespoons coconut oil for frying (unscented)
  1. Simmer greens in boiling salted water until soft, about 5 minutes
  2. Strain well and pat dry with paper towel
  3. Blend everything in a food processor except for the cheese. Once well blended, fold in the cheese.
  4. Over high heat, fry fritters in batches (about 1.5 tablespoons each) (about 5 minutes on each side). Be sure to leave enough room in the pan to flip them properly!
  5. Serve hot with a squeeze of lemon.

Tahini Chipotle Yogurt Dip 

  • 1 cup plain yogurt
  • 3 heaping tablespoons tahini
  • Fresh juice of 1/4 lemon
  • Salt to taste
  • 1 teaspoon ground chipotle pepper
  • 1 clove garlic
  1. Mix!

 

20140804-201621-72981765.jpg

 

 

20140804-201618-72978204.jpg

Ok so…they’re not pretty, but these were a huge hit. They are a fun way to eat more greens, and potential flavour combinations are endless,. Really, you could  combine any fresh herbs with any greens and the result would be delicious.

They reminded me a little bit of palak paneer…I think next time I’ll try adding some different spices and put an Indian spin on it.

Happy mid-Summer all!

 

xo M

 

Advertisements

Chilled Sesame Tahini Soba Bowl

15 Jul

IMG_4402

You guys. I am so very excited to share this recipe with you (!!).

I had a very ho-hum week in the kitchen. Some recipes I tried fell disappointingly flat.

Obviously, I want to share only my favourites. As a blogger, this can be a frustrating process when trying to come up with fresh content!

And then- Hallelujah!- I whipped up this dish and I knew I had to share. The flavour was out of this world.

IMG_4418

These cold soba noodles are basically a vehicle for this awesome sauce (NOT to be confused with “awesomesauce”- cringe) which called for tahini and a shocking amount of sesame oil.

I’ve always thought sesame oil was to be used rather sparingly, but here it totally works.

Colour me surprised!

IMG_4415

This can be consumed hot (loved it), cold (also loved it) as a side dish (yum) or as a meal (did that!)

Try it out and tell me what you think! ( Based on this recipe from foodnetwork.com)

Cold Sesame Tahini Soba Bowl

20 minutes, serves 4

– 1/3 cup soy sauce or tamari
-2 tablespoons brown sugar or honey
-1 tablespoon molasses
-3 tablespoons sesame oil
-3 tablespoons tahini
-3 tablespoons balsamic vinegar
-3 cloves garlic, minced
– pinch or two of hot red chilli flakes
-1/2 fresh red bell pepper, sliced thinly
-1/2 cup peanuts
-1 tablespoons toasted sesame seeds
-1/2 cup chopped spring onion
-fresh cilantro
-wedge of fresh lime
-1 package soba noodles

1) In a small saucepan, bring soy sauce, vinegar, brown sugar and garlic to a boil. Turn heat to low and stir in molasses and return to simmer until reduced about 1/3.
2) Remove from heat and transfer to a mixing bowl. Add sesame oil, tahini and sprinkle of chilli flakes. Whisk to combine. Add salt if desired.
3) In large pot, bring water to boil and add noodles. Stir and watch until they soften (should take 3-5 minutes). Do not over cook!
4) Have ice bath ready. Drain noodles, plunge in ice bath and drain again. Rinse well with running water.
5) Combine noodles and sauce and rest of ingredients. Garnish and serve.

Feel free to add chicken or tofu to hearty it up. Although I found it rather filling on its own and the peanuts added good protein.

I want to make more. Right now.

M

Gluten free Falafel with Chipotle Tahini Yogurt

25 Feb

20130225-213449.jpg

Craving a quick and light meal? Look no further! You can whip these bad boys up and still have time to do homework watch the Oscars for four hours, uninterrupted!

The key ingredient for me here was the chipotle. Nothing beats that smokiness. It goes surprisingly excellent with the combination of tangy yogurt and nutty tahini.

And of course, this recipe is gluten and sugar free (just like me!). I’ve been on this crazy diet for 13 days now, (which also eliminates all dairy except for yogurt) and honestly, I feel great. More energetic and more alert! I’ve also finally lost those 3.5 Italy pounds (worth it) which is a nice bonus!

For those of you not on a cleanse, fear not. These falafel would be lovely wrapped in a warm pita with onion, tomato and parsley.

Gluten Free Falafel with Chipotle Tahini Yogurt
Makes 16

2 small cans of chickpeas (or one can chickpeas, one can another bean if you’re short- I actually used chickpeas and adzuki beans for this dish), drained and rinsed.
2 cloves of garlic, smashed
1/2 of a medium onion, chopped
1 egg
1 cup of cornmeal
1/2 cup flaxseeds
1/4 cup olive oil
1.5 teaspoons cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon cayenne (or to taste, remember, I like things spicy!)
1/2 cup fresh mint
1/2 cup fresh parsley
1/2 juicy lemon, juiced
1/2 teaspoon cinnamon
Coconut oil, for frying
Fresh cilantro, for garnish

1. Add beans to food processor and give it a few pulses. Remove half of the chopped beans into a large bowl, and leave the rest.

2. Process the remaining beans with garlic, onion, lemon juice, olive oil, spices, herbs, salt, cornmeal and flaxseeds. Taste for salt. Add egg and blend until incorporated into a thick, chunky paste. Add mixture to bowl with chopped beans.

3.in a large skillet heat oil at medium high (about two tablespoons). Gently ball dough and drop into hot oil. Cook until golden brown, about 5 minutes on each side. Transfer to plate lines with paper towel to drain. Serve immediately.

Sauce
1 cup yogurt
2 heaping tablespoons tahini
Juice of 1/4 fresh lemon
Sea salt to taste
1 teaspoon ground chipotle

1. Mix and drizzle on top or serve on the side.

I served this on a makeshift tabbouleh salad- finely chopped parsley with cherry tomatoes, chopped red pepper and cilantro, topped with olive oil,more sea salt and more lemon juice. Sprinkle with toasted sesame seeds and ground black pepper.

Then sit back, relax, and talk smack about celebrities.

M

Image

Falafel with Tahini Dip- an almost perfect meal, soon to be perfected

4 Jan

These little wonders turned out awesome, filling and soft and satisfying. I fried them at first (as per the recipe), hoping they would crisp up on the outside. Maybe the pan or the oil wasn’t hot enough, because the frying didn’t really do the trick, the falafel just soaked up the oil like a sponge. So, I then baked them, hoping for some added crispy-ness, which worked to some extent. Regardless, these falafel were delicious, but next time I’ll just straight up bake them and save on some unnecessary calories!

The tahini dip was lemony and a little bit spicy, mixing tahini with lemon, salt and cayenne,  and the salad was simple with a lemon and garlic dressing.

Recipe is loosely based on this one (although personally, I season based on instinct and not precision, to varying degrees of success):

  • 2 cans garbanzo beans, rinsed and drained
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons chopped fresh cilantro (added more than this, as I love cilantro and also the colour green in my food)
  • 2 teaspoon dried parsley
  • 3 teaspoons ground cumin
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon baking powder
  • 1 cup fine dry bread crumbs
  • 3/4 teaspoon salt
  • 1/4 teaspoon cracked black peppercorns
  • 3 tablespoons coconut oil (if frying)

Basically, just blend all this together and ball them as if you were making meatballs. So simple! This yielded about 16…and were devoured in less than 12 hours.

Immy May

UK Lifestyle Blog

The Illusive Femme

inside my colourful mind

Crafty little Coco

DIY, Gluten-free Recipes and Life on Oahu

the vegan delicious

Vegan Recipes + Real Food

Maryseeo

Food|Beauty|Health|Travel|Everyday Adventures

Curated Style

Toronto life in style and fashion

eatprayjade

eating and traveling in pursuit of la dolce vita

%d bloggers like this: