5 Best Tahini Substitutes Because Oops, I'm Out Again

At home, I fly through tahini at an alarming rate, adding it to almost everything I make. I have a gift (though some may say it’s a curse) for making the creamy, toasty Middle Eastern staple disappear, spreading it on toast with honey and cinnamon, swirling it into brownie batter, or blending it with garlic and lemon to make a sauce. With this gift comes a major consequence: I’m often out of tahini (cue dramatic music). Lucky for all of us, we’ve done our research and found the best tahini substitutes. Before you give up on making a tahini-forward recipe like hummus, keep reading—for all you know, a substitute might be stocked in your kitchen, ready to save the day.

Our Best Tahini Substitutes

Cashew Butter

Of all the nut butters, cashew butter is your best bet for replacing tahini, (FWIW: we do love almond butter, too). The smooth consistency and subtly bitter nuttiness of cashew butter are reminiscent of tahini, which make it a seamless substitute; try it out in these no-butter chocolate chip cookies for a nutty twist. Keep in mind that nut butters can get expensive and obviously aren’t a safe substitute if you’re allergic. Avoid peanut butter when searching for a tahini substitute; as much as we love peanut butter, its thick texture and distinctive flavor aren’t the best at mimicking the flavor and consistency of tahini.

Read More >>



from Food52 https://ift.tt/NAJvf0c
via IFTTT

Comments

Post a Comment

Popular posts from this blog

You Can Eat Martha Stewart's Baked Goods (Without Baking a Thing)

It’s a new year, which means it’s time for a new project for Martha Stewart, who I can only assume never, ever sleeps (meanwhile I, a 26-year-old, get fussy after anything less than a rock solid eight and a half hours ). This time, it’s not a partnership with Snoop Dogg or a craft store or a CBD-company . Martha Stewart has teamed up with Goldbelly to bring her lifelong favorite baked recipes—everything from flaky, buttery French croissants to luxurious kouign amann to sticky-sweet apricot danishes to her Extraordinary Chocolate Chip Cookies —straight to your home. “I’m thrilled to partner with Goldbelly to bring my favorite baked cookies and pastries to their loyal customers," said Martha Stewart in a statement. "Thoughtfully packaged in my signature Martha blue, these cookies are baked using some of my life-long favorite recipes and they make the perfect gifts for your loved ones or for yourself.” Read More >> from Food52 https://ift.tt/9c4W8MLeB via IFTTT
Read more

29 Great American Diners

Image
Lille Allen/Eater America’s diners account for some of the oldest restaurants in the nation. Here are some of the most iconic. A diner is a mood. It’s the slosh of sharp, black coffee poured from a steel tank behind the counter into a heavy white mug. It’s the miniature packets of butter and strawberry jelly waiting for their foil to be peeled back. It’s the waitstaff who’ve been scribbling orders on blue-striped checks for 40 years and know how to balance eight plates of pancakes on one arm. It’s the assurance that your eggs will always come out just the way you like them — not too runny in the whites, with a soft orange yolk built to drag slices of crisp, buttery, industrial-grade toast through. The promise of feeling like a regular no matter how many times you’ve actually visited. America’s diners account for some of the oldest and most iconic restaurants in the nation. A dying breed by some accounts and a resurgent one by others, they’re shorthand for a vision of the Unite
Read more

Beyond Impossible: The Sanitarium and World War II Past of Meat Substitutes

Image
Photo by Tom Kelley/Getty Images We’ve come a long way from John Harvey Kellogg’s “protose cutlets” It’s no stretch to say that fake meat is having a moment . With the popularity of brands such as Impossible Foods and Beyond Meat joining fast-food menus and grocery store aisles alike, plant-based meats are no longer seen as a sad option for vegetarians long denied flavor with meat substitutes (though, as we know, plenty of vegetarian food is packed with flavor), but for anyone who enjoys a good burger, fried chicken, or nuggets. But are meat substitutes really the future of eating? Maybe by necessity as food resources run out, but not likely by choice. In fact, despite the big money raked in by Impossible and Beyond over the past few years, industrial meat consumption in America is actually on the rise. This week on Gastropod , Cynthia Graber and Nicola Twilley see how the not-sausage gets made, with visits to the Impossible Meat lab and Meati , a Colorado-based start-up that’
Read more