Why not turn the seemingly universally loved flavours of an everything bagel into a tahini sauce? The sesame aspect is already built in. All you have to do is bring the onion, garlic, and poppy seeds. Does it taste exactly like an everything bagel? Of course not. But it does have the same flavourful appeal as that ubiquitous spice blend of dried onion and garlic, sesame and poppy seeds, and salt! I’ve enjoyed this sauce over avocado and tomato toasts, on bowls, shaved root veg salads–it fits nicely in a lot of places and it’s easy to make. How many tahini sauces can I make on this site?! An endless amount :)
We are heading to cottage country today and staying for a week! I’m excited to read on the dock, swim in the lake, go on little hikes with our furry friends, enjoy some cold beverages, and to do some summer-simple kinda cooking. A very chill week spent mostly outside! Can’t wait. Here’s my usual smattering of links for your consideration below. Hope you’re having a great day so far.
-”It is easy to view love as a passive act when we’re talking about protest and the revolution taking place. But I’d argue that love is at the center of what is transpiring right now—a love of and for community, Black lives, and real change.”
–Cracking the Case of South India’s Missing Vegetables
-Priya Krishna and Yewande Komolafe discuss the pervasiveness of whiteness in recipe development and food writing in general.
–We Can’t Address Climate Without Addressing Food Inequity
-The food writing that I’m most enjoying these days comes straight to my inbox in the form of a newsletter. This article outlines why food media is turning to this platform now more than ever. Plus there’s lots of great newsletter recommendations!
-I’ve been enjoying Samin Nosrat’s podcast so much and in the latest episode they discuss hiking/camping snacks!
-On plant-based eating and how it ameliorates our climate anxiety.
EVERYTHING BAGEL TAHINI SAUCE
- ¼ cup tahini, well-stirred & runny
- 1 tablespoon white wine vinegar
- 1 teaspoon maple syrup or agave nectar
- 1½ teaspoons onion powder
- ¾ teaspoon garlic powder
- ¼ cup ice water, plus extra
- sea salt & ground black pepper, to taste
- 1 teaspoon poppy seeds
- In a medium bowl, combine the tahini, white wine vinegar, maple syrup, onion powder, and garlic powder. Whisk this mixture until you have a thick paste. Then, slowly add the ice water in 1 tablespoon increments, whisking the sauce after each addition. Once you have a fluid, pale, and creamy consistency, you’re good! Add more cold water if necessary. Then, season the sauce with salt and pepper and stir in the poppy seeds.
- This sauce is best after storing in the fridge for a few hours. It keeps in a sealed container in the fridge for about a week!
- Anytime you’re making a sauce, the quality of your tahini is important. It should be super runny and not overly bitter tasting. I love the Soom and Seed + Mill brands.
- This sauce builds flavour as it sits in the fridge. It will also firm up quite a bit in the fridge. Just re-whisk it with a splash of cold water to get it to a fluid state again.