Carrot Tahini Sandwich Recipes

CARROT TART WITH CASHEW-TAHINI SAUCE

Steps:

• Preheat the oven to 425 degrees F. Put the cashews in a bowl and cover with hot water. Let soak until softened, 30 to 45 minutes; drain.
• Puree the cashews in a blender with the carrot greens, cilantro, 2 tablespoons cold water, the tahini, vinegar, 1 tablespoon orange juice, the paprika, 1/2 teaspoon salt, a few grinds of pepper and a few ice cubes, scraping down the sides often, until very smooth. Refrigerate until ready to use.
• Roll out the puff pastry into an 11-inch square on a sheet of parchment paper. Transfer the dough on the parchment to a baking sheet. Score a 1/2-inch border around the edge of the dough with a paring knife. Brush the border with the beaten egg. Prick the center of the dough all over with a fork.
• Bake the dough until golden, 10 to 12 minutes. Remove and prick the center of the dough with a paring knife and gently press with the bottom of a measuring cup to flatten. Return to the oven and bake until golden brown, 8 to 10 more minutes. Let cool. Gently flatten inside the border again, if necessary.
• Toss the carrots with the olive oil, coriander seeds, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring once, until tender, 15 to 20 minutes. Let cool.
• Simmer the remaining 1/4 cup orange juice and the sugar in a small skillet over medium heat until syrupy, about 3 minutes. Spread the cashew sauce on the cooled crust and arrange the carrots on top. Brush the orange syrup over the carrots. Top with cilantro.

CARROT-TAHINI SOUP WITH CORIANDER, TURMERIC AND LEMON

Steps:

• In a soup pot over medium heat, pour in oil, then add leek and sauté until translucent, about 4 minutes. Add garlic, salt, pepper, coriander, turmeric and cayenne, and cook until garlic is fragrant, about 1 minute.
• Add carrots and stir to coat them with leek mixture. Cook, stirring, for 3 minutes, then add broth, thyme, if using, and 2 cups water. Bring to a simmer, partly cover and cook until carrots are very tender, about 25 minutes.
• Meanwhile, heat oven to 400 degrees. Brush pita wedges with a little olive oil and sprinkle with salt. Spread them on a baking sheet and bake until brown and crisp, about 10 to 12 minutes. Let cool.
• When carrots are tender, turn off heat and let soup cool for 10 minutes. Remove thyme branches and stir in tahini. Using either an immersion blender, standard blender or food processor, purée soup until smooth. Return to pot and reheat if necessary. Taste and add lemon juice and more salt if desired.
• Serve soup garnished with the lemon zest, cilantro and pita wedges.

TAHINI-GLAZED CARROTS

Steps:

• Heat the oven to 425 degrees. Place carrots on a large rimmed baking sheet and toss with the oil, salt and cumin. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender, 12 to 15 minutes longer.
• While the carrots are roasting, make the tahini glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, silan, cayenne, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like.
• Transfer the carrots to a platter and drizzle with the tahini glaze, tossing the carrots to coat.

CARROT & TAHINI SOUP

Steps:

• Heat 1 tbsp oil in a deep saucepan over a medium-high heat and fry half the chickpeas for 5-8 mins until golden and crisp. Tip into a bowl and toss with sea salt, then leave to cool until ready to serve.
• Add the remaining oil, the onions, garlic, celery, carrots and a pinch of salt to the pan and fry over a medium heat for 8 mins, or until the vegetables have coloured slightly and started to soften.
• Pour in the stock and add the remaining chickpeas, then bring the mixture to the boil. Cover, reduce the heat to a simmer and cook for 10-12 mins until the carrots are tender. Add the tahini and a large pinch of black pepper, then blitz the soup until smooth using a hand blender. Taste for seasoning, then ladle into bowls and top with the fried chickpeas and some black pepper just before serving.

ROASTED CARROT AND TAHINI SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Combine carrots, onion, and garlic in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread vegetables evenly on the baking sheet.
• Roast in the preheated oven until lightly browned and soft, about 25 minutes.
• Combine 2 cups vegetable broth with 1/2 of the cooked vegetables in a blender jar. Puree until smooth and pour into a large saucepan over medium heat. Puree remaining broth and vegetables with tahini; pour into the saucepan.
• Add curry powder, coriander, ginger, turmeric, and cardamom to the vegetable puree. Stir until warm. Stir in heavy cream and remove from heat. Season with salt and pepper. Ladle soup into bowls.

SHREDDED CARROT/TAHINI SANDWICH

Steps:

• Shred carrots. Mix tahini with lemon juice, salt, garlic and black pepper. If it seems too thick, add a bit of water (1 tsp at a time) until it's a thick, spreadable paste like consistency. Pour over shredded carrots and mix well to combine.
• This is great stuffed in a whole wheat pita - add a generous amount to your pita, add additional toppings suggested above, and enjoy! (If taking to work, pack filling and bread separately to avoid a mess at lunchtime).

CARROT & TAHINI SANDWICH

Steps:

• In small bowl, combine all ingredients.
• Use as sandwich filling or spread.