Easy Tahini Cookies (Vegan + GF)

Step aside peanut butter cookies (not too far, we still love you!), there’s a new treat in town: tahini cookies! They’re addictively delicious and SO easy they practically make themselves (just 1 bowl, 7 ingredients, and about 20 minutes required).
The…

Easy Tahini Cookies (Vegan + GF)

Step aside peanut butter cookies (not too far, we still love you!), there’s a new treat in town: tahini cookies! They’re addictively delicious and SO easy they practically make themselves (just 1 bowl, 7 ingredients, and about 20 minutes required).

These cookies are perfectly nutty, the ideal balance of salty and sweet, plus vegan and gluten-free (but no one will know)!

Easy Tahini Cookies (Vegan + GF) from Minimalist Baker →

Falafel Salad

There’s nothing more satisfying than falafel salad! Top greens with falafel, crunchy veggies, and a creamy tahini dressing. Falafel tops…

A Couple Cooks – Recipes worth repeating.

There’s nothing more satisfying than falafel salad! Top greens with falafel, crunchy veggies, and a creamy tahini dressing.

Falafel salad

Falafel tops the chart of some of the world’s best vegan recipes, in our opinion. These Middle Eastern chickpea balls are so meaty and satisfying, we could eat them daily. Here’s a way to make part of an everyday plant-based meal: this Falafel Salad! Make a batch of this easy baked falafel, then layer them with crunchy veggies and top with a creamy, zingy tahini dressing. Or, use purchased frozen falafel or even repurpose take-out leftovers! This one is a massive hit with our family: and works for weeknights or dinner parties.

Ingredients in falafel salad

Falafel is a Middle Eastern ball of chickpeas, herbs and spices that’s deep fried. It’s most often served as an appetizer with dip, or in a pita as a falafel sandwich. But an alternative way to eat it is deconstructed, in a salad! It makes a satisfying vegan and gluten free dinner idea, served in a big bowl with a creamy sauce or dressing. Here’s what you’ll need for this falafel salad recipe:

  • Falafel: this Baked Falafel recipe is perfect for easy meals, but you can substitute with classic fried falafel or frozen (see below)
  • Tahini sauce: the zingy Lemon Tahini Sauce ties the salad together with creamy richness
  • English cucumber: English cucumber is key: the flavor is milder and it doesn’t have a tough peel or seeds
  • Carrots
  • Radishes
  • Tomatoes
  • Kalamata olives
  • Salad greens
Baked falafel
Baked falafel is ideal for serving in falafel salad

Options for the falafel

This falafel salad is perfect with our baked falafel, which is quick and easy. You can make it with a can of chickpeas, and bake it up in a flash! Or, it’s excellent with classic falafel: you’ll just have to remember to soak dry chickpeas overnight. Here’s a breakdown:

  • Baked falafel: Baked Falafel is a shortcut for easy dinners, made with canned chickpeas and baked in the oven. Leftovers save well, so consider making a double batch and refrigerating or freezing. Also try them with dip or in kid lunch boxes!
  • Classic falafel: This Classic Falafel recipe uses dried chickpeas, like a traditional Middle Eastern falafel. The flavor is excellent and it’s worth remembering to soak them overnight, and dealing with the tricky elements of pan frying. It’s just that good!
  • Frozen falafel: Many grocery stores carry frozen falafel in the frozen section. Let us know if you have favorite brands (Target has them, which means they’re pretty widely available!)
  • Restaurant falafel: Ordering Greek or Middle Eastern takeout? Here’s a tip: order extra falafel, then serve the leftovers over a salad. It’s a great way to create another meal!
Falafel Salad

Tahini sauce and other dressing ideas

What’s most important about this falafel salad? The dressing brings it all together! The Tahini Sauce in the recipe below is one of our favorite recipes ever: it’s so delicious and versatile! But it works with a few other sauce options that are traditional on a Falafel Sandwich:

  • Tahini Sauce has the best creamy, zingy and balanced flavor. It really brings the elements in this salad together! It also fits many diet options: vegetarian, vegan, and gluten-free.
  • Quick Cucumber Sauce or Tzatziki are both full of flavor with Greek yogurt, lemon, cucumber and dill! This first sauce is a shortcut version.
  • Cilantro Sauce is another vegan sauce, deliciously fresh with lots of cilantro and blended cashews as the body.
Falafel Salad

More Mediterranean recipes

This Falafel Salad is a great Mediterranean diet recipe that doubles as a filling vegan dinner recipe! Here are a few more recipes to try:

This falafel salad recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print

Falafel Salad


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

There’s nothing more satisfying than falafel salad! Top greens with falafel, crunchy veggies, and a creamy tahini dressing.


Ingredients

For the baked falafel*

  • 15-ounce can chickpeas
  • ⅓ cup Old Fashioned rolled oats
  • 1/4 small red onion
  • 2 garlic cloves
  • ½ cup cilantro leaves and tender stems, loosely packed (or fresh parsley)
  • 2 tablespoons tahini
  • 1 tablespoons olive oil
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • ¾ teaspoon kosher salt
  • Fresh ground black pepper

For the salad

  • 1 recipe Tahini Sauce
  • 1/2 English cucumber, sliced
  • 2 carrots, shredded
  • 2 radishes, sliced
  • 1 cup cherry tomatoes, sliced
  • 1 handful Kalamata olives
  • 8 cups salad greens

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Drain and rinse the chickpeas. Dab the chickpeas with a paper towel to remove extra moisture and set them aside.
  3. Place the rolled oats in a bowl of a food processor. Process 30 seconds to 1 minute until they are the texture of flour. Pour into a separate bowl and set aside.
  4. Roughly chop the red onion and peel the garlic. Place them into the food processor with the cilantro and pulse until finely minced, stopping and scraping down the bowl once. Add the tahini, olive oil, cumin, coriander, salt and pepper and process until combined, stopping and scraping the bowl once. Then add the oats and pulse until a uniform dough forms. (Be careful not to over-process the dough: you’ll want it uniform and shape-able with a little texture. See the photo below!)
  5. Line a baking sheet with parchment paper. Use your hands to roll the dough into 12 balls that are 1 ½ tablespoons each, then flatten them into discs (use a size 40 cookie scoop, if you have it). Place the discs on the baking sheet and brush the tops with olive oil.
  6. Bake the falafel for 15 minutes until golden brown, then flip and bake for 10 minutes, until golden brown on the other side. Allow to cool at least 5 minutes before eating. (Storage info: The baked falafel store very well! Refrigerate up to 1 week or freeze up to 3 months. Consider making a double batch and storing leftovers.)
  7. While the falafel bake, make the Tahini Dressing.
  8. To serve, place greens on a plate. Top with baked falafel, shredded carrot, sliced cucumber, sliced tomato, sliced radishes, and Kalamata olives. Drizzle with tahini dressing and serve.

Notes

*Makes 12 small falafel: consider making a double batch and storing leftovers. To make a short-cut version of this salad, use frozen purchased falafel. Or, it’s a way to repurpose leftover falafel from restaurant takeout!

  • Category: Main dish
  • Method: Baked
  • Cuisine: Mediterranean

Keywords: Falafel salad

Baked Falafel
The dough should be uniformly chopped but still have some texture: resist the urge to over-process!

A Couple Cooks - Recipes worth repeating.

Easy Black Bean Hummus

This black bean hummus recipe is a fun spin on the classic dip! It’s tangy with a pop of lime…

A Couple Cooks – Recipes worth repeating.

This black bean hummus recipe is a fun spin on the classic dip! It’s tangy with a pop of lime and irresistibly creamy.

Black bean hummus

Here’s a tasty dip that surprised us with its irresistibly creamy flavor: Black Bean Hummus! This spin on the traditional Mediterranean chickpea dip might sound fun, but here’s the thing. It tastes even better than it sounds! Yep, we polished this one off extremely quickly because it’s just that good. Black beans, lime, tahini and a bit of smoked paprika make creamy dip magic. The minute we tasted it, we knew we had to share it with you.

Ingredients for black bean hummus

Black bean hummus is a fusion spin that replaces black beans for the chickpeas in the classic Mediterranean dip. You can make it various ways, and use Latin American style flavors to make it like a cross between hummus and salsa. Here we’ve taken our Classic Hummus recipe and made two swaps: black beans for chickpeas and lime for lemon. That’s it! Here’s what you’ll need for homemade black bean hummus:

  • Garlic
  • Black beans
  • Lime juice
  • Tahini
  • Olive oil
  • Smoked paprika
  • Kosher salt

How to make it? Essentially blend all ingredients in a food processor until a creamy dip forms. See the recipe below for all the details! It’s a fantastic gluten-free and vegan appetizer recipe for entertaining guests of all different diets.

Black bean hummus recipe

Flavor add-ins

This black bean hummus comes out so creamy and delicious, with a flavor that’s extremely versatile. It doesn’t go heavy on the Mexican or Latin American flavors, so if you’d like you could customize it that way. Here are some ideas for adding in your own flair (or feel free to get creative):

  • 1 handful cilantro
  • Cumin or chili powder (start with ¼ teaspoon)
  • Jalapeno pepper for some heat

How to serve black bean hummus

Once you’ve whipped up that heavenly dip, let’s get to toppings and dippers! The one requirement: add pico de gallo or salsa fresca on top! It’s easy to find in the refrigerated section at most grocery stores, and it not only looks beautiful but adds a zing of acidity. Here are a few ideas for what to dip in:

What are you planning to dip into your black bean hummus? Let us know in the comments below! We are obsessed with this easy appetizer recipe, and we hope you will be too.

Black Bean Hummus

More black bean recipes

Black beans are one of the top staples in our pantry! Here are a few more tasty ways to use them in delicious meals:

This black bean hummus recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Black bean hummus

Easy Black Bean Hummus


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 ½ cups
  • Diet: Vegan

Description

This black bean hummus recipe is a fun spin on the classic dip! It’s tangy with a pop of lime and irresistibly creamy.


Ingredients

  • 1 small garlic clove
  • 1 15-­ounce can black beans
  • 2 tablespoons fresh lime juice
  • ¼ cup tahini
  • 1 tablespoon olive oil
  • ¼ teaspoon smoked paprika
  • ½ teaspoon kosher salt

Instructions

  1. Peel the garlic. Drain the black beans, but don’t rinse them. Juice the lime.
  2. Add the garlic to the bowl of a food processor and process until finely chopped. Add black beans, lime juice, tahini, smoked paprika and kosher salt. Puree for 15 seconds, then scrape down the bowl. Taste and if it’s too thick, add another drizzle of olive oil. Puree for additional minute until creamy.
  • Category: Appetizer
  • Method: Food processor
  • Cuisine: Mediterranean

Keywords: Black bean hummus, black bean hummus recipe

A Couple Cooks - Recipes worth repeating.

5-Minute Harissa Tahini Sauce

Our love of tahini continues, but with a new, smoky twist. Meet our latest obsession: 5-Minute Harissa Tahini Sauce! Inspired by True Food Kitchen, it’s bright, zesty, harissa-infused, and SO easy to make! Just 5 ingredients and 1 bowl to make this ext…

5-Minute Harissa Tahini Sauce

Our love of tahini continues, but with a new, smoky twist. Meet our latest obsession: 5-Minute Harissa Tahini Sauce! Inspired by True Food Kitchen, it’s bright, zesty, harissa-infused, and SO easy to make! Just 5 ingredients and 1 bowl to make this extremely versatile, vibrant sauce that’s perfect for tacos, nourish bowls, salads, and beyond. Let us show you how it’s done!

This simple sauce is a beautiful fusion of some of our favorite cuisines.

5-Minute Harissa Tahini Sauce from Minimalist Baker →

Creamy Summer Salad (with Crispy BBQ Chickpeas)

What started as a summer panzanella salad magically morphed into the most zingy, fresh, delicious, creamy summer salad on the block. We swapped bread croutons for super flavorful Crispy BBQ Chickpeas (optional but recommended), which add plenty of plan…

Creamy Summer Salad (with Crispy BBQ Chickpeas)

What started as a summer panzanella salad magically morphed into the most zingy, fresh, delicious, creamy summer salad on the block. We swapped bread croutons for super flavorful Crispy BBQ Chickpeas (optional but recommended), which add plenty of plant-based protein and fiber. And we skipped the greens and went straight for a rainbow of fresh chopped veggies and fresh pineapple for maximum flavor.

The dressing is shockingly simple and delicious: Just lime juice, tahini, coconut aminos, salt, and pepper.

Creamy Summer Salad (with Crispy BBQ Chickpeas) from Minimalist Baker →

Curry Roasted Vegetable Bowls

These curry roasted vegetable bowls are colorful, full of vibrant flavors, and the leftovers pack up well for your weekly meal prep!

The post Curry Roasted Vegetable Bowls appeared first on Budget Bytes.

My absolute favorite meal “formula” is roasted vegetables (with or without meat) over a bowl of grains, with a delicious drizzle of sauce. I come back to this type of meal over and over again because the formula is easy to prepare, meal preps well, and there are endless flavor possibilities. This week’s version was Curry Roasted Vegetable Bowls with a Lemon Tahini Dressing drizzle. It’s simple, colorful, flavorful, filling, and will leave you looking forward to the leftovers. :)

Overhead view of curry roasted vegetable bowls with a dish of dressing on the side

What is Curry Powder?

Since curry powder is responsible for all of the seasoning in the bowls, let’s take a minute to chat about it. If you’ve never had curry powder, it’s a warm blend of spices that are pre-ground and blended to mimic the fresh spices used in Indian cuisine. This blend usually includes cumin, turmeric, coriander, and other spices. Every curry powder blend is unique, so you may need to experiment with different brands or recipes to find one that suits your palate. If you’d like to try making your own curry powder, try this recipe for homemade curry powder from Spice it Upp.

Add More to Your Curry Roasted Vegetable Bowls

I kept my curry roasted vegetable bowls simple because I like simplicity, but you can add more to make them a little more fancy, if you’d like. I think a light sprinkle of raisins would add an incredible pop of sweetness to contrast the savory curry powder and tahini dressing.

Slivered almonds would offer an amazing crunch to these bowls without competing with the already strong flavors.

If you want to add some meat, rotisserie chicken would be great, as would some Yogurt Marinated Chicken.

Swap Out the Vegetables or Grains

This recipe is super flexible. You can swap out the vegetables for anything you like. Try broccoli, sweet potatoes, asparagus, sweet bell peppers, Brussels sprouts, or whatever vegetable you like.

The same goes for the “bed” for these bowls. If you don’t like brown rice you can swap it out with white rice, couscous, quinoa, your favorite grain, or even salad greens.

How Long Do The Leftovers Last?

Simple bowl meals like this hold up in the refrigerator for about four days, with the dressing kept on the side. Your mileage may vary depending on the freshness of your ingredients and the conditions within your fridge. I’ll link my favorite meal prep containers for meals like this in the recipe below.

Side view of a fork lifting a bite out of the curry roasted vegetable bowls
Overview of curry roasted vegetable bowls with lemon tahini dressing on the side

Curry Roasted Vegetable Bowls

These curry roasted vegetable bowls are colorful, full of vibrant flavors, and the leftovers pack up well for your weekly meal prep!
Total Cost $6.10 recipe / $1.53 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 480.38kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup long grain brown rice (uncooked) $0.40
  • 1 head cauliflower $2.29
  • 3 carrots $0.24
  • 1 red onion $0.37
  • 1 cup frozen peas $0.60
  • 2 Tbsp olive oil $0.32
  • 2 Tbsp curry powder $0.30
  • 1/2 tsp salt $0.02

Lemon Tahini Dressing

  • 1/3 cup tahini $1.13
  • 1/3 cup water $0.00
  • 1/4 cup lemon juice $0.18
  • 2 cloves garlic, minced $0.16
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp cayenne $0.02
  • 1/4 tsp salt $0.02

Instructions

  • Begin the rice first because it takes the longest to cook. Combine the uncooked rice in a pot with 2 cups water. Place a lid on top, turn the heat onto high, and allow the water to come up to a full boil. Once boiling, turn the heat down to low and let the rice simmer for 45 minutes (no stirring). After 45 minutes, turn the heat off and let it rest with the lid in place for an additional five minutes.
  • Once the rice is started, move on to the curry roasted vegetables. Preheat the oven to 400ºF. Chop the cauliflower into bite-sized florets. Peel and slice the carrots. Slice the red onion into ¼-inch wide slices.
  • Place the cauliflower, carrots, and red onion on a parchment lined baking sheet. Drizzle the olive oil over top, then add the curry powder and salt. Toss the vegetables until everything is evenly coated in oil and spices. Spread the vegetables out over the baking sheet in a single layer.
  • Transfer the seasoned vegetables to the oven and roast for 20 minutes. After 20 minutes give them a good stir, then roast for another 15 minutes. Next, add the frozen peas and toss together with the roasted vegetables, then return the baking sheet to the oven for the an additional 5 minutes. Taste the vegetables and add additional salt, if needed.
  • While the rice is simmering and the vegetables are roasting, make the lemon tahini dressing. Place the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender then blend until smooth. Set the dressing aside.
  • When the rice has finished cooking, fluff with a fork. Place about ¾ cup rice into each bowl or meal prep container. Top with ¼ of the roasted vegetables. Drizzle with a few tablespoons of dressing just before serving.

Nutrition

Serving: 1serving | Calories: 480.38kcal | Carbohydrates: 66.68g | Protein: 14.18g | Fat: 20.38g | Sodium: 579.93mg | Fiber: 12.85g

How to Make Curry Roasted Vegetable Bowls – Step by Step Photos

Cooked rice being fluffed with a fork in a saucepot

Start the brown rice first, since it takes the longest to cook. Add 1 cup brown rice to a sauce pot with 2 cups water. Place a lid on top and turn the heat onto high. Bring the water up to a full boil, then reduce the heat to low and let the rice simmer for 45 minutes (no stirring). After 45 minutes, turn the heat off and let the rice rest with the lid on for five more minutes.

Chopped vegetables on a baking sheet

While the rice is cooking, start on the roasted vegetables. Preheat the oven to 400ºF. Chop one head of cauliflower into bite-sized florets. Peel and slice three carrots. Slice one red onion into ¼-inch wide slices. Place all of the vegetables onto a parchment lined baking sheet.

Olive oil and curry powder added to the chopped vegetables

Add 2 Tbsp olive oil, 2 Tbsp curry powder, and ½ tsp salt to the prepared vegetables. Toss the vegetables until they are evenly coated in oil and spices.

Seasoned unroasted vegetables

Transfer the prepared vegetables to the preheated 400ºF oven. Roast for 20 minutes then give them a good stir. Return the stirred vegetables to the oven and roast for another 15 minutes.

Frozen peas added to the roasted vegetables

After roasting for 35 minutes total, add 1 cup frozen peas (no need to thaw). Toss them together with the roasted vegetables and return them to the oven for an additional 5 minutes.

lemon juice being poured into a blender containing the rest of the dressing ingredients

While the vegetables are in the oven, prepare the lemon tahini dressing. Combine ⅓ cup tahini, ⅓ cup water, ¼ cup lemon juice, 2 cloves of minced garlic, ½ tsp ground cumin, ¼ tsp cayenne, and ¼ tsp salt in a blender.

Blended lemon tahini dressing in the blender

Blend the ingredients until smooth, then set the dressing aside.

Finished roasted vegetables on the baking sheet

Give the final roasted vegetables a taste and adjust the salt, if needed.

Overview of curry roasted vegetable bowls with lemon tahini dressing on the side

To build your curry roasted vegetable bowls, add about ¾ cup brown rice to each bowl or container then top with ¼ of the roasted vegetable mix. Drizzle with the lemon tahini dressing just before serving!

The post Curry Roasted Vegetable Bowls appeared first on Budget Bytes.

Lemon Tahini Dressing

This super fast and easy dressing has bold flavors of garlic, lemon, and nutty tahini. Drizzle over salads, roasted vegetables, and more!

The post Lemon Tahini Dressing appeared first on Budget Bytes.

It’s about time this delicious, magical elixir got its own blog post. I first used this dressing on a cauliflower salad years ago, and have been adding it to salads, side dishes, meal preps, and more ever since. So here is the famous Lemon Tahini Dressing recipe on its own, so you can bookmark it and easily refer back or share it whenever you want. And if you haven’t tried this lemon tahini dressing yet, get on it! You’re missing out!

Lemon tahini dressing in a wooden bowl dripping over the side, a cut lemon in the back

What is Tahini?

Tahini is a paste made out of ground sesame seeds. Think peanut butter, but made with sesame seeds instead of peanuts. It has a very distinct flavor that is slightly nutty and mildly bitter. You can find tahini in the grocery store either near the peanut butter or near middle eastern ingredients.

Tahini stays good in the refrigerator for months, just like peanut butter, so don’t worry about not being able to use the leftovers. Not only will you want to make this dressing over and over, but it’s the key ingredient for making really good homemade hummus. You can check out the rest of our recipes that use tahini in our tahini archives.

Can I Substitute the Tahini?

I don’t suggest substituting the tahini in this recipe because the tahini is what makes this dressing what it is. Not only is the nutty-bitter flavor perfect for balancing the lemon and garlic, but the thick texture emulsifies with the lemon juice and water to create a thick and creamy dressing (without using dairy).

How Long Does This Dressing Last?

For any homemade dressing, I suggest refrigerating it for a maximum of about five days. Fresh ingredients, like garlic, and even dry spices can contain yeast and mold that can eventually begin to ferment the dressing.

How to Use Lemon Tahini Dressing

The original recipe where I used this incredible dressing is my Roasted Cauliflower Salad, but I’ve also used it on other salads, like this Mediterranean Farro Salad. This dressing is also great drizzled over roasted vegetables or used as a dressing for wrap sandwiches.

Do I Have to Use Fresh Lemon?

Nope! While I do have some pretty fresh lemons in the photos, I most often make this recipe with bottled lemon juice for convenience (and price). If you do have fresh lemons that will definitely make the dressing even more flavorful, but I wouldn’t consider it a deal breaker, by any means.

A spoon stirring the thick lemon tahini dressing in a wooden bowl, ingredients on the sides
Side view of a wooden bowl with lemon tahini dressing, some dripping down the side

Lemon Tahini Dressing

This super fast and easy dressing has bold flavors of garlic, lemon, and nutty tahini. Drizzle over salads, roasted vegetables, and more!
Total Cost $1.56 recipe / $0.39 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 2 Tbsp each
Calories 62.31kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1/3 cup tahini $1.13
  • 1/3 cup water $0.00
  • 1/4 cup lemon juice $0.18
  • 2 cloves garlic, minced $0.16
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp cayenne pepper $0.02
  • 1/4 tsp salt $0.02

Instructions

  • Place all of the ingredients into a blender and blend until smooth, thick, and creamy. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 2Tbsp | Calories: 62.31kcal | Carbohydrates: 2.95g | Protein: 1.79g | Fat: 5.39g | Sodium: 74.73mg | Fiber: 0.99g

How to Make Lemon Tahini Dressing – Step by Step Photos

lemon juice being poured into a blender containing the rest of the dressing ingredients

Add ⅓ cup tahini, ⅓ cup water, ¼ cup lemon juice, 2 cloves of garlic (minced), ½ tsp ground cumin, ¼ tsp cayenne pepper, and ¼ tsp salt to a blender.

Blended lemon tahini dressing in the blender

Blend the ingredients until the dressing is thick, smooth, and creamy.

Lemon tahini dressing dripping off a spoon into a wooden bowl. Lemons in the background

Serve immediately or refrigerate for later!

The post Lemon Tahini Dressing appeared first on Budget Bytes.

Vegan Chocolate Tart

This indulgent vegan chocolate tart is rich, creamy, and totally delicious. The chocolate avocado mousse filling is wrapped in a homemade crust. This plant based dessert looks super fancy, but is actually really simple to make! In case you haven’t noti…

This indulgent vegan chocolate tart is rich, creamy, and totally delicious. The chocolate avocado mousse filling is wrapped in a homemade crust. This plant based dessert looks super fancy, but is actually really simple to make! In case you haven't noticed yet, I really do love chocolate. And cake, and brownies, and cookies, and ice...

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One-Bowl Vegan Peanut Butter Cookies

These vegan peanut butter cookies are crispy on the outside and chewy on the inside, and packed with flavor from tahini and dark chocolate chips. Plus, they’re easy to make and ready in around 25 minutes! Sometimes, recipes that require minimal effort …

These vegan peanut butter cookies are crispy on the outside and chewy on the inside, and packed with flavor from tahini and dark chocolate chips. Plus, they're easy to make and ready in around 25 minutes! Sometimes, recipes that require minimal effort and ingredients are the yummiest ones. That’s certainly how I like my cookies....

Read More

Halvah

A few years ago, tahini took its place in the spotlight. People discovered the sesame paste, usually used in hummus, could be used in cookies, cakes, salad dressings, sauces as well as in other places. Soon halvah also had its day, becoming a star ingredient in tart doughs and rugelach. But halvah is a wonderful treat on its own. During my childhood, I’d only been…

A few years ago, tahini took its place in the spotlight. People discovered the sesame paste, usually used in hummus, could be used in cookies, cakes, salad dressings, sauces as well as in other places. Soon halvah also had its day, becoming a star ingredient in tart doughs and rugelach. But halvah is a wonderful treat on its own.

During my childhood, I’d only been exposed to halvah sold in bars by the cash register in delis, but when I went to Jerusalem, I was wowed at the market to see towering rounds of halvah at places like Halvah Kingdom, which were topped (and studded or swirled) with various ingredients like dried fruit, nuts, rose petals, cocoa, coffee beans, and chocolate amongst the reported one hundred varieties that they make. The halvah was like nothing I’d ever put in my mouth; you could taste the quality of the sesame seeds used in every crumbly bite. (If you want a taste of outstanding halvah in the U.S., check out Seed & Mill.)

Continue Reading Halvah...