We discovered Seed + Mill after coming across their insane looking halvah below and found that we’d stumbled straight into superfood heaven.
Tahini is simply ground sesame paste – a staple in middle eastern diets for eons. It’s what gives hummus its creamy, rich taste and texture. It’s also what turns any roasted veggie into a dish so delicious it’s worthy of tears (see our sauce roundup here).
The ladies of NYC’s Seed + Mill, Lisa Mendelson, Monica Molenaar and Rachel Simonsare are turning the simple goodness of tahini into a category all it’s own. In fact, grinding fresh tahini at their store in Chelsea Market, they are the only store in the U.S. solely dedicated to sesame seed products.
Sesame seeds are rich in essential vitamins and minerals such as copper, manganese, calcium, magnesium, phosphorus, iron and zinc. The seed’s high iron, calcium and magnesium content make them an ideal food for women.
Here are all the delicious ways the ladies of Seed + Mill are working tahini into their daily recipes. We’re following suit and making this miso sauce immediately. TCM Tip: Add a little lemon juice and water into the jar of tahini paste and stir it into a thick, rich dip if it becomes separated.
7 ways to use tahini:
You could use regular spaghetti or soba noodles, or even edamame noodles. Mix tahini with some soy sauce or coconut aminos, ginger, garlic, scallions and a splash of rice wine vinegar and toasted sesame oil.
Spread some tahini on toast and top with your favorite mashed avocado and some salt and sesame seeds.
Yotam Ottolenghi and Molly Yeh have great recipes for chocolate chip cookies and brownies. The tahini adds health benefits as well as richness and nuttiness.
Seed + Mill Green Herb Tahini mixed with roasted, caramelized cauliflower and broccoli is divine!!
Make tahini dark chocolate vegan truffles by mixing equal parts melted dark chocolate and Seed + Mill tahini. Pour into a shallow baking dish lined with parchment paper or plastic wrap. Refrigerate until solid, cut into squares and roll in cocoa powder. Keep refrigerated, and let come to room temp before serving.
See the full recipe below!
Seed + Mill’s Tahini ginger miso yogurt sauce
This is great on just about anything – from crab cakes, which we just served for one of our own birthday parties, to roasted vegetables to shredded raw cabbage for a healthy mayo-free slaw, or as a spread on a sandwich instead of mayo or mustard.
1/4 cup Seed + Mill tahini
1 Tbsp white miso
juice of one lemon, freshly squeezed
1/2 knob of grated ginger (or more to taste)
1 Tbsp plain yogurt (full-fat Greek is most delicious…)
warm water, 1 Tbsp at a time
Mix all ingredients, adding 1 tablespoon of water at a time until reaching desired consistency. You can also add some coconut aminos or soy sauce to taste…or cayenne to make it spicy.
Measurements are flexible – add more or less of each depending on your personal taste preferences. Be creative and have fun!