Roasted Bok Choy with Garlic Tahini + Thrive Cookbook Giveaway!

Roasted Bok Choy with Garlic Tahini | ourfourforks.com

Bok choy made an appearance in this week’s CSA share and, though I had eaten it before, I had no idea how to cook it (just one of the cool benefits of joining a CSA). Boil it? Sauté it? Roast it? It was much larger than the bok choy I’ve seen in the grocery store (which, I’ve come to realize, was baby bok choy), so I decided roasting would be the easiest way to go.

 

When Vega contacted me about testing out some of their products (like I did here and here), they sent a couple cookbooks my way. Although I’m not a vegan by any stretch (though Isabel is pretty close to being one), our shared philosophy is that vegetables should rule the plate. The recipes in the Thrive Energy Cookbook appeal to me because they focus on fresh, vegetable-based dishes that aren’t trying to mimic non-vegan recipes (i.e. no weird soy grilled cheese or textured vegetable protein chili). I’ve been on a serious tahini kick recently (just like I was this week and this week and this week), so when I spotted a roasted garlic tahini sauce recipe in Thrive, I was inspired to create my own version for the roasted bok choy. The result is a creamy, garlicky sauce that is vegan, paleo and gluten free. Perfect for drizzling on summer veggies, dipping veggies into or mixing into a salad.

 

Roasted Bok Choy with Garlic Tahini | ourfourforks.com

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Shredded Kale Salad with Tahini Miso Dressing

Kale Salad with Tahini Miso Dressing | ourfourforks.com

I’ve been crazy busy at work recently, which means work week meal planning is essential. Without healthy prepared lunches for the week, mornings become more rushed and workday lunch ends up being brown rice tortilla peanut butter and jelly roll-ups and string cheese. Lately, I’ve been trying to spend some time on Sunday preparing hearty salads that will hold up through Friday. This week I chose to prep shredded kale salad with tahini miso dressing; healthy, versatile and quick to prepare, this one’s a winner.

 

Kale goes perfectly with a creamy tahini miso dressing while pistachios, scallions, and sesame seeds give the salad dimension and crunch. This kale salad serves four as a side, but can easily be made a meal with the addition of avocado, a protein and/or rice, quinoa. etc.. For non-vegans, chicken or canned tuna would work well here. For vegans, try adding tempeh or chickpeas.

 

Kale Salad with Tahini Miso Dressing | ourfourforks.com

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Lamb Meatballs with Tahini Sauce, Fajita Style

Lamb Meatball Fajitas with Tahini Sauce | ourfourforks.comOttolenghi (like the Rose Bakery) is one of those restaurants I was obsessed with before even going to London. My sisters and I gave each other copies of the cookbooks Jerusalem, Ottolenghi and Plenty for multiple holidays and birthdays and I’m pretty sure we’ve covered most recipes between the four of us.

 

Although Yotam Ottolenghi is most famous for his vegetarian food – which is actually good because he’s not scared of fat, carbs or spices – I love his meat recipes too. Full of Middle Eastern spices, these gluten-free lamb meatballs have great flavor which, together with the peppers, onions and tahini sauce, form a different type of fajita. Inspired to use ground lamb by my meat CSA, these little meatballs are great both on and off the tortilla.

 

Lamb Meatball Fajitas with Tahini Sauce | ourfourforks.com

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Cinnamon Tahini Truffles

Tahini Cinnamon Truffles

Cinnamon tahini truffles have changed the way I think about the tahini forever. Tahini, sesame seed paste, is used a lot in Middle Eastern cooking, but until recently had only used it in savory dishes (hummus, tahini yogurt dressing, etc.) The other morning, I topped some pancakes with applesauce, cinnamon and tahini and I knew I had some experimenting to do.

 

Tahini Cinnamon Truffles

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