192 tahiti recipes

Vegan lemon tofu cheesecake with a Grape-Nuts-and-maple crust and a bright, creamy silken tofu filling. Dairy-free cheesecake that slices clean and skips the cream cheese entirely.

Vegan carrot burgers bound with tahini and peanut butter, seasoned with tamari and herbs. Baked golden on both sides for a hearty plant-based patty with real substance.

Chinese-style tofu stir-fry in a savory miso, tahini, soy sauce, and honey bean sauce with mushrooms, red peppers, and ginger. A quick vegetarian wok dinner served over rice.

Felafel made with cooked chickpeas, garlic, cumin, and turmeric, then pan-fried golden and tucked into pita with a creamy yogurt-tahini sauce, lettuce, and tomato.

Cold spicy soba noodles tossed in a creamy tahini, sesame oil, and chili dressing with reduced soy sauce, brown sugar, and balsamic. The Japanese-style cold noodle bowl ready in 40 minutes.

Wholesome layered bar cookies with a tahini-oat-almond crumb crust and a cocoa filling made from tofu, ricotta, and maple syrup. Sweetened naturally and full of fiber.

Toasted sesame sauce made from oven-toasted seeds and tahini, thickened with arrowroot and brightened with lemon zest and tamari. A rich, nutty vegan all-purpose sauce for pasta, vegetables, and grains.

Classic cold sesame noodles with peanut butter, tahini, Hunan pepper sauce, and crunchy cucumber. Nutty, spicy, and slurp-worthy Chinese noodles ready in about an hour.

This is a fairly close approximation to what a parmigiana dish should be like.

Wholesome carrot bran brownies with whole wheat flour, tahini, and maple syrup, crowned with a luscious apricot glaze. A fiber-rich treat that satisfies your sweet tooth without the guilt.

Eight creative peanut butter sandwich spreads featuring figs, banana, apple, raisins, tahini, cheddar, tofu, and more. Cold-pack lunchbox fillings beyond the basic PB&J.

Sesame amaranth cake with triple-sesame flavor from tahini, sesame oil, and ground sesame seeds. Dense, golden, and honey-sweetened with a halvah-like richness and satisfying crumble.

Spicy Sichuan noodles (dan dan mian) with crispy ground pork, sesame paste, chili oil, Sichuan peppercorns, garlic, and ginger. A fiery, numbing Chinese noodle bowl ready in 30 minutes.

Szechuan chicken in sesame paste with toasted peppercorns, green tea, ginger, and red pepper flakes, served cold in lettuce wraps. A spicy, make-ahead Chinese appetizer.

Baked falafel made with chickpeas, garlic, tahini, cumin, turmeric, and fresh parsley. A low-calorie vegetarian falafel recipe coated in flour and oven-baked instead of deep-fried.

Chinese chicken salad with shredded roast chicken, bean sprouts, cucumber, and carrots in a sesame-tahini dressing with soy sauce, garlic, and rice wine. Crisp, nutty, and satisfying.