Do you keep certain ingredients in your fridge or pantry, knowing that you can always rely on them to whip up a fast, healthy meal? For us, these go-to staples include miso and tahini.
Steamed butternut squash, kale and quinoa topped with a southwestern tahini sauce and pepitas make for a well-rounded and nutritious dinner! Vegan Yack Attack
Baked Sweet Potato Falafel recipe from the Leon cookbook -made from mashed sweet potatoes, chickpea flour, spices, a nice amount of garlic and plenty of chopped cilantro.
Here's a recipe inspired by an idea from my good friend and baking colleague Dawn Woodward of Evelyn's Crackers. You start with brownies and then top them with a swirl of sweetened tahini that gives a delightful nutty depth of flavor and richness. Be sure to use untoasted sesame oil in the batter; the dark, toasted kind would be too strong.
The beauty of this Latin twist on the classic Middle Eastern falafel sandwich is its simplicity, and of course, flavor. Garnish with microgreens and sliced red onion.
