Carrot Tahini Sandwich Recipes

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CARROT & TAHINI SANDWICH



Carrot & Tahini Sandwich image

Ok, so this is not terribly weird, but most people look at me weird when I tell them about it. It's yummy! (I have found that this mixture is best eaten right away as the tahini tends to get sticky like natural peanut butter.)

Provided by Strawberry Girl

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

1 medium carrot, finely grated
1 -2 tablespoon tahini sesame butter
1 teaspoon tofunaise or 1 teaspoon mayonnaise
to taste raisins (optional)
salt and pepper

Steps:

  • In small bowl, combine all ingredients.
  • Use as sandwich filling or spread.

Nutrition Facts : Calories 110.5, Fat 7.3, SaturatedFat 1, Sodium 53.2, Carbohydrate 9.8, Fiber 3.1, Sugar 2.9, Protein 3.2

TAHINI-GLAZED CARROTS



Tahini-Glazed Carrots image

A little sweet from date syrup, creamy from tahini and very tangy from plenty of lemon juice, this roasted carrot dish - adapted from Adeena Sussman's cookbook "Sababa" - has charisma to spare. It's also extremely easy to make. While the carrots roast with olive oil and cumin, all you do is whisk together a simple glaze from pantry ingredients. If you don't have the date syrup on hand, maple syrup works just as well, making the dish slightly sweeter but no less compelling.

Provided by Melissa Clark

Categories     dinner, easy, vegetables, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds slender carrots (or thick carrots, halved lengthwise), peeled
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/3 cup extra-virgin olive oil
1/4 cup tahini
3 to 4 tablespoons fresh lemon juice, to taste
3 tablespoons silan (date syrup), or maple syrup
1/4 teaspoon ground cayenne
1/4 teaspoon fine sea salt, plus more to taste

Steps:

  • Heat the oven to 425 degrees. Place carrots on a large rimmed baking sheet and toss with the oil, salt and cumin. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender, 12 to 15 minutes longer.
  • While the carrots are roasting, make the tahini glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, silan, cayenne, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like.
  • Transfer the carrots to a platter and drizzle with the tahini glaze, tossing the carrots to coat.

SHREDDED CARROT/TAHINI SANDWICH



Shredded Carrot/Tahini Sandwich image

Make and share this Shredded Carrot/Tahini Sandwich recipe from Food.com.

Provided by VeggieChallenge

Categories     Lunch/Snacks

Time 15m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 8

2 whole wheat pita bread
3 carrots, shredded
1/2 lemon, juice of
3 tablespoons tahini
1 garlic clove, crushed
1/2 teaspoon salt
black pepper
1/3 cup red onions or 1/3 cup mixed sprouts, etc, as additional toppings to taste

Steps:

  • Shred carrots. Mix tahini with lemon juice, salt, garlic and black pepper. If it seems too thick, add a bit of water (1 tsp at a time) until it's a thick, spreadable paste like consistency. Pour over shredded carrots and mix well to combine.
  • This is great stuffed in a whole wheat pita - add a generous amount to your pita, add additional toppings suggested above, and enjoy! (If taking to work, pack filling and bread separately to avoid a mess at lunchtime).

GRATED CARROTS WITH TAHINI DRESSING



Grated Carrots With Tahini Dressing image

Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat this salad within a few hours of making it.

Provided by Mark Bittman

Time 5m

Number Of Ingredients 7

carrots
tahini
olive oil
lemon juice
cumin
harissa or other hot sauce
parsley.

Steps:

  • Toss raw grated carrots with a dressing made with tahini, olive oil, lemon juice, cumin, harissa or other hot sauce, chopped fresh parsley and a little water to thin it out.
  • Refrigerate until serving.

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