Tag: Tahini

Broccoli Salad with Couscous and Tahini Dressing

Overhead Photo Broccoli Salad with Couscous and Tahini Dressing

Post sponsored by Bob’s Red Mill. See below for more details.

The Brassicas

For these types of salads, I would typically use cauliflower. However, I wanted to keep the color vibrant. The broccoli provides that and I love the texture of the roasted broccoli. Of course, you could always mix in cauliflower, romesco, or even roasted Brussels sprouts.

Dressing, a bit extra

When it comes to dressing, I usually keep them really simple: an oil and an acid. However, sometimes I like to boost it a bit with the help from creamy items, like tahini. I’ve also really been enjoying finding more ways to use Nutritional Yeast. The nutritional yeast adds that classic pungent cheese-like punch, helping really make this dressing flavorful.

Bob’s Red Mill Nutritional Yeast

I haven’t always been on the nutritional yeast wagon but as I start to use it more, I’ve gradually fallen in love. The nutty tang has definitely started to play more rolls in my kitchen from the easy, like popcorn, to the slightly more complicated, a stand-in cheese sauce. A bag of Bob’s Red Mill Nutritional Yeast is always in the cabinet so we can always have our savory, salty popcorn!

Couscous and other grains

I love using pearl couscous for a quick add into salads and grain bowls. It’s ready in about 10 minutes and it’s the best of both pasta and grains. You could, however, use whole grains in place of the couscous. Try using hearty farro, sorghum, or even quinoa.

Cheese (optional)

Beyond the nutritional, try adding a bit of crumbled feta. The saltiness is a nice companion for the tahini and nutritional yeast.


Overhead Photo Broccoli Salad with Couscous and Tahini Dressing

Broccoli Salad with Couscous and Tahini Dressing



1 lb broccoli (florets and stems)

1 tablespoon olive oil

Pinch of salt


1/2 cup whole wheat pearl couscous

1 cup vegetable broth

¼ cup almonds


⅓ cup olive oil

3 tablespoons tahini

3 tablespoons lemon juice

2 tablespoons Bob’s Red Mill nutritional yeast

¼ teaspoon salt

¼ teaspoon black pepper

Water, for thinning


  • Heat your oven to 425˚F. Remove the stems, trim off about 1” from the base, and then peel the stems. Cut into roughly ½” cubes. Chop the florets into bite sized pieces then place both the florets and stems on a sheet tray. Toss with the olive oil and salt. Roast until tender, about 20 minutes.
  • While the broccoli is roasting. Combine the couscous with the broth in a pot. Bring to a boil, reduce to a simmer, and cook until the broth is absorbed and the couscous is tender, about 10 minutes. Remove from heat and let rest while finishing the rest of the recipe.
  • Combine the ingredients for the dressing in a bowl and whisk vigorously. Thin with water if needed, the dressing should be easily pourable- this will help it cover the couscous before it all soaks in.
  • Once everything is ready, toss the broccoli in a bowl along with the couscous, and the sliced almonds. Pour the dressing over and toss until everything is well combined.

Disclosure: This recipe was created in partnership with Bob’s Red Mill. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.


Source link

Pumpkin Tahini Loaf – A Cozy Kitchen

Sometimes recipes are accidents. Does this ever happen to you? Where you add, like, one spice to something and then it turns into something else. Or maybe you accidentally mess something up and it’s a becomes a happy accident?

Billy told me that he was bored so he put peanut butter on a slice of pumpkin bread and it turned out to be amazing! So when he came over the other day and I was like, “I wanna make a twist on pumpkin bread,” he suggested I use tahini. I thought hmm…ok let’s try it. We were SHOCKED at how good it was. It didn’t sound awful but also didn’t sound like an absolute winner. You all, it was a winner delicious!

So here we are…

Whenever people ask me, “I’m not a baker, what should I bake as my first go?”

I always suggest a quick bread or cookies.

This as easy at it gets. You mix together the dry ingredients, you mix together the wet ingredients, stick it in the oven and then BOOM: a loaf.

A delicious, seedy loaf of pumpkin bread. The crumb is tight yet still very tender. The crunch is delightful and the smell is amazing.

Happy fall baking yay!

Pumpkin Tahini Loaf

Pumpkin Tahini Loaf


  • 1 1/2 cups all-purpose flour
  • 2 tablespoons white sesame seeds
  • 2 tablespoons black sesame seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 1 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 3 tablespoons tahini
  • 2 large eggs
  • 1 1/4 cups granulated sugar


  1. Grease and line a 8×4-inch or 9×5-inch with a sheet of parchment so that you have extra on the sides (this makes it easy to lift the loaf out). Preheat oven to 350 degrees F. *If you use a 9×5-inch loaf pan, it’ll be a bit more stout than using a 8×4-inch.
  2. In a large bowl, whisk together the flour, white and black sesame seeds, baking powder, baking soda, pumpkin pie spice and salt.
  3. In another medium bowl, whisk together pumpkin puree, oil, tahini, eggs and sugar, until very smooth.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined, being sure not to over-mix. Add the batter to the loaf pan and smooth out the top.
  5. Sprinkle the top with sesame seeds. Bake for about 45 to 50 minutes, until a skewer comes out mostly clean (a few crumbs are ok!).
  6. Cool in pan for about 10 minutes and then remove and place on a cooling rack.



Source link