Deviled Eggs With Tahini Recipe Vegan
TAHINI DEVILED EGGS
A twist on a classic party finger food!
Provided by Sarah (The Hungry Musician)
Time 1h
Yield 20
Number Of Ingredients 15
Steps:
- Cover eggs with water in a saucepan and bring to a boil. Add baking soda to water, and cook about 12-15 minutes.
- Remove eggs from boiling water and immediately place into a bowl of cold water with ice.
- Peel eggs, being cautious not to nick the egg whites.
- Halve eggs, scoop out egg yolks, and place yolks into a food processor (or, if you don't have a food processor, mash yolks thoroughly with a fork). Refrigerate the whites for later.
- Blend yolks with date syrup/honey, water, and tahini until smooth. Fold in minced cucumber and serrano pepper and season to taste.
- Let filling cool in fridge for an hour-overnight. In the meantime, prepare toppings.
- Whisk together yogurt, lemon juice, and paprika. Set aside.
- Once eggs and mixture are cooled, use a piping bag (or spoon) to carefully fill each egg white with a generous dollop of yolk mixture.
- Drizzle with yogurt mixture, and sprinkle generously with remaining toppings.
DEVILED EGGS WITH TAHINI
Fresh homemade tahini is preferred for this recipe; or the best jarred tahini you can find. Adapted from the International Vegetarian Cookbook. Note: I added the mayonnaise;-as on its own, the mixture seemed too dry. Omit the mayonnaise if you wish. You could also if desired, use plain yogurt (drained) in place of mayonnaise.
Provided by COOKGIRl
Categories Southwest Asia (middle East)
Time 15m
Yield 6 eggs
Number Of Ingredients 8
Steps:
- Peel the eggs, cut in half and scoop out the yolks.
- In a small bowl, mash the egg yolks. Stir in the mayonnnaise, tahini, cilantro, salt and pepper.
- Divide and spoon the mixture into the egg halves.
- Garnish with sumac and parsley leaves.
- Cover well and refrigerate until ready to serve.
Nutrition Facts : Calories 125.2, Fat 9.3, SaturatedFat 2.2, Cholesterol 187.8, Sodium 100.6, Carbohydrate 3, Fiber 0.5, Sugar 0.9, Protein 7.2
VEGAN TAHINI DRESSING
A vegan tahini dressing with just 3 ingredients, which you can use almost anywhere! It's delicious as a salad dressing on a simple green salad, or use it in a falafel wrap, or drizzled over roasted vegetables like cauliflower or carrots.
Provided by dudey
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 5m
Yield 6
Number Of Ingredients 4
Steps:
- Mix tahini, lemon juice, and salt in a bowl until smooth and well incorporated. Stir in warm water, 1 tablespoon at a time, to achieve a drizzling consistency. Adjust dressing with more salt or lemon juice as desired.
Nutrition Facts : Calories 60.3 calories, Carbohydrate 2.5 g, Fat 5.3 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 108.5 mg, Sugar 0.2 g
VEGAN TAHINI COOKIES
These amazing tahini cookies are chewy and delightful without any dairy or eggs. Using spelt flour, sesame seeds, and no refined sugar makes them a virtuous treat with a cup of coffee or tea.
Provided by Diana Moutsopoulos
Categories Vegan Desserts
Time 38m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine 1 cup plus 2 tablespoons spelt flour, baking soda, cinnamon, and salt in a large bowl; stir well. Make a well in the center; add 1/3 cup grape molasses and tahini. Stir to combine. Roll small portions of dough between your palms into small balls, about 1/2 inch in diameter.
- Combine water and 1 tablespoon grape molasses in a small bowl or shallow dish. Place sesame seeds in a second bowl. Roll balls in the molasses; coat with sesame seeds. Place 2 inches apart on the baking sheet. Flatten with the bottom of a glass.
- Bake in the preheated until lightly browned, 8 to 10 minutes. Let cool on the baking sheet.
Nutrition Facts : Calories 45.9 calories, Carbohydrate 6.1 g, Fat 2.1 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 29.8 mg, Sugar 2.2 g
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