Multitalented Tahini

Aug 16

The flavor of tahini sends me soaring. Until recently, I only had it in Middle Eastern restaurants or on felafel. Just found out how easy it is to make. Most recipes suggest using raw garlic. This one has roasted instead of raw garlic. a way superior flavor with the caramelization of the roasting. Tahini is becoming omnipresent on my dinner table. Made from ground sesame seeds, it's a good source of iron, protein, calcium & deliciousness. Tahini sauce can be eaten with roasted vegetables, couscous or any other savory item that would benefit from its pizazz.

What's my source for roasted garlic? When I roast vegetables in oil, salt and pepper, I also throw in 3-4 cloves of unpeeled garlic. It subtly flavors the vegetables. I squeeze the roasted garlic out of the peel and into salad dressing or tahini.

For a great tahini sauce, mix together:

3 cloves of roasted garlic, mashed

juice of one lemon

salt, pepper, as much as you like

1/2 cup tahini

dash of ground cumin (optional)

Mix with water until it's the consistency of ketchup. Enjoy!!!

PS, whip this stuff up with chickpeas, & you have hummus. Really whip it until it becomes light like whipped cream.

Elaine Perlman

Elaine is aiming to pass two federal laws in the United States, the End Kidney Deaths Act and the Honor Our Living Donors Act. Elaine is the Executive Director of Waitlist Zero, an advocacy group that seeks to end the kidney shortage and provide kidneys to the 90,000 people who are waiting for their lives to be saved in the United States. Both Elaine and her son Abie gave their kidneys to strangers. Elaine founded the groups NYC One Kidney Club, Kidneys 4 Strangers, and Vegan Kidney Donors. She leads the Global One Kidney Club meetings and the Ask Me Anything meetings for the National Kidney Donation Organization. She is also on their Mentoring Team. Elaine cohosted an National Kidney Foundation workshop about the benefits of plant based eating to promote kidney health in addition to a cooking demonstration. Elaine has been a mentor for Plant Powered Metro New York during nine Jumpstarts that help people make the transition to plant based eating.

From 2016-2022, Elaine was a Professor and Program Director for the Peace Corps Fellows Program at Teachers College, Columbia University. For 30 years, she has been a teacher of nearly every subject for all grades from 2-11, in addition to 7 years of teaching children under the age of five. Elaine was a public school specialist teaching children in grades 2-5 about eating healthy foods in the South Bronx, Crown Heights, and Harlem through the Coalition for Healthy School Food. Elaine has painted eleven school murals. She completed the Columbia University course "Food and Nutrition For All," the Plant-Based Nutrition Certificate course from the T. Colin Campbell Center for Nutrition Studies and eCornell and the Main Street Vegan Coaching Certificate course.

http://elaineperlman.com/

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