Soom Foods Best of 2014 Cookbook

Page 23

TAHINI PESTO PASTA INGREDIENTS 1 box pasta 1 /3 cup extra virgin olive oil 2 cloves garlic 1 /2 lemon, juiced 2 Tbsp Soom Tahini 1 /4 cup Parmesan cheese

1 cup basil 6 small tomatoes Salt and pepper to taste

INSTRUCTIONS Boil water for pasta. Add salt. After pasta cooks, rinse with cold water and set to the side. In a food processor, mix olive oil, garlic, lemon juice, Soom Tahini, Parmesan cheese and basil. Add salt and pepper to taste. Pour pesto over pasta and mix thoroughly. Add sliced tomatoes. Top with extra cheese for garnish. Add any protein if desire.

ROASTED BRUSSELS SPROUTS with TAHINI SAUCE INGREDIENTS Vegetables: 1 pound brussels sprouts, stems cut off, halved 2 medium parsnips, peeled, cut in 1� coins and halved 1 1/2 Tbsp olive oil 1 /2 tsp salt pinch of pepper

Heart Beet Kitchen @amanda_paa

Tahini Sauce: 1 /4 tsp salt (or to taste) 1 clove garlic 1 Tbsp chopped cilantro 1 Tbsp chopped parsley 1 /3 cup Soom Tahini 2 Tbsp olive oil 2 Tbsp lemon juice 2 1/2 Tbsp water

INSTRUCTIONS Tahini Sauce: Put salt, garlic clove and cilantro into a food processor and process for 20 seconds. Add remaining ingredients and process for 30 seconds. Scrape down sides and bottom, then process for another 30 seconds. Add more salt if needed. Vegetables: Preheat oven to 400°F. Arrange vegetables on large baking sheet and drizzle with olive oil, salt and pepper. Stir to distribute, then put into oven for 25 minutes. Remove and flip the brussels sprouts. Place back into oven for another 15 minutes. Remove, arrange on a plate and drizzle with the tahini sauce and a little chopped parsley.