Monday, July 5, 2010

Nearly Raw Tahini Noodles

My friend' Val's birthday is later this week. (Early happy birthday, Val!) I went into the local bookstore to buy her a gift, and ended up walking out with a copy of Vegan Yum Yum for myself. It's full of really nice color photos and everything looks so good that I just couldn't help myself. My friend Barb was with me and she said the book was food porn.

The first meal I made from it was Nearly Raw Tahini Noodles. The dish is comprised of spaghetti and shredded cabbage, carrots and broccoli with a tahini sauce. I used rice pasta spaghetti instead of wheat, of course, and I doubled the tahini sauce recipe. I think this would probably work really well with raw zucchini pasta too. This dish was so good that Dennis said he wishes a restaurant near his office made it so he could have it for lunch every day. Yum Yum indeed!

If you're not familiar with tahini, you should be! Tahini is a paste made from hulled sesame seeds. It's one of the main ingredients in hummus, and is often served with falafels. It's good as a salad dressing when mixed with a little water and lemon juice. Tahini is high in many vitamins and minerals, such as calcium, iron, magnesium, phosphorus, zinc, thiamine, folate and even protein. And it's delicious!

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