Food of the Week (Part II): Tahini at Her Active Life

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Food of the Week (Part II): Tahini

Posted October 21, 2007 at 04:00 PM by Katie Drummond

Section: Her Nutrition, Healthy Eating, Recipes, Vegetarianism

Vegetable Stew Yesterday, Her Active Life brought you tahini as our pick for Food of the Week. This sesame seed paste, common in Middle Eastern cuisine and a good source of calcium, zinc, iron, and healthy fats, makes a rich and tasty addition to dips and spreads, adds a smooth texture to baked goods, and even helps make stews and soups a little bit creamier.

Today, try this root veggie stew thickened with a healthy dose of tahini. This recipe keeps will in the fridge, and is best served with a hearty loaf of whole grain bread.

Recipe Profile

Prep Time:

Perfect For: A warm autumn dinner or a satisfying lunch at work

Servings: 4-6

Ingredients

1 medium onion, chopped
5 cloves of garlic, finely chopped
10 mushrooms, chopped
2 carrots, in chunks
2 parsnips, in chunks
2 sweet potatoes, cubed
1/2 bunch kale, torn up
2 cups chickpeas
2 tsp paprika
2 cups vegetable stock
2 tbsp miso
4 tbsp tahini

Saute the onions until soft, then add mushrooms and garlic for another five minutes. Add the other root vegetables and seasonings, then saute for five minutes before adding 1 cup of stock, covering, and simmering for 15-20 minutes.

Add the chickpeas and more stock, simmering with the lid off to thicken. Combine the miso and tahini in a separate bowl, using water to create a thick paste. When the vegetables have softened, add the kale and miso-tahini mixture.