Tahini and Turmeric: 101 Middle Eastern Classics -- Made Irresistibly Vegan

by Ruth Fox, Vicky Cohen

Overview

Hip, healthy, and flavorful, Tahini & Turmeric delivers vegan haute cuisine in 101 easy-to-prepare recipes

With gorgeous full-color photos, artful writing, and out-of-the-box recipes, you'll see why this duo's successful and heart-healthy website, MayIHaveThatRecipe.com, has such a dedicated following.

Drawing on the ancient traditions of Turkey, Lebanon, and Israel to the trendy palates of Barcelona, Spain, Cohen and Fox showcase delicious vegan dishes with sophisticated flavor profiles and beautiful, crowd-pleasing presentations. From brunch specials such as Chickpea and Pepper Shakshuka and Zucchini Fritters with Yogurt Cucumber Sauce, to rich, intensely-flavored desserts, like Creamy Tahini Cheesecake and Rose Water Pudding Tartelettes with Pomegranate and Pistachios, there's a dish for every meal. Paired with fresh greens, the salads and appetizers can more than hold their own for an easy weeknight supper that is healthy, filling, and beautiful. Entrees such as Harissa meatless meatballs with Aromatic Turmeric Broth and Sweet and Savory Quinoa Stuffed Eggplant do double duty for everyday or holiday.

With detailed explanations of Middle Eastern foods, and suggestions on the best way to build up a home pantry of staples, you'll discover a world of flavor. Once you begin cooking from Tahini & Turmeric, you'll find yourself experimenting with pistachios and pomegranate syrup—and, of course, tahini and turmeric.

Product Details

ISBN-13:	9780738220109
Publisher:	Hachette Books
Publication date:	05/29/2018
Pages:	304
Sales rank:	681,600
Product dimensions:	7.50(w) x 9.20(h) x 0.90(d)

About the Author

Vicky Cohen and Ruth Fox are sisters who live on the East Coast of the United States.

Table of Contents

Introduction Tahini, turmeric - and so much more xiii

1 The Middle Eastern pantry

Grocery list 6

2 Day starters and brunch nosh

Overnight oats with cardamom and pistachios 13

Turmeric, apricot, and pistachio granola 15

Tahini smoothie bowl 19

Chickpea and pepper shakshuka 20

Spicy avocado toast with dukkah 23

Za'atar pita toast with avocado and tomato 25

Zucchini fritters with cucumber yogurt sauce 26

Falafel waffes 29

Mini spinach pies with pine nuts and dried cherries 31

Cashew ricotta stuffed Syrian pancakes with orange blossom syrup (atayef) 35

Nutty cinnamon rolls with halvah icing 37

3 Appetite teasers

Creamy hummus with pine nuts and sumac 45

Five - minute hummus 46

Deconstructed hummus 48

Tangy roasted carrot hummus 50

Whipped white bean and cilantro dip 52

Velvety white bean and beet dip with pine nuts 53

Warm citrusy tava beans with pita chips 54

Fried eggplant, pepper, and pickle chutney 57

Spicy tomato and popper jam 59

Chunky eggplant, carrot, end walnut salsa 60

Spicy Israeli salsa 62

Beluga lentil and baba ghanoush toast 64

Stuffed avocados 67

Crispy mini meatless pies 70

Bulgur wheat patties with spicy tahini dipping sauce 72

Bulgur wheat tartare 74

Ombre roasted beet salad with cumin dressing 77

Roasted beets, avocado, and persimmons with sumac tahini 78

Roasted eggplant coins with silan, pomegranates, and pistachios 81

4 Body warmers

Veggie soup for the soul 86

Hearty spiced chickpea, lentil, and root vegetable soup 88

Meal - in - a -bowl bean and israeli couscous soup 90

Saffron - infused cauliflower soup with sumac oil 93

Zingy red lentil, garlic, and cilantro soup 95

Spinach, lentil, and bulgur soup 96

Creamy tomato soup with sumac eggplant croutons 99

Quick and easy jasmine rice tomato soup 103

Simply satisfying semolina soup 105

5 Big - enough - to - share salads

Quinoa and black bean labbeuleh 110

Cannellini bean and farro salad 113

Lentil fattuous with mint and sumac 114

Crunchy crudites salad with spiced chickpeas 116

Belgian endive salad with pomegranate and pumpkin seeds 119

Little gem lettuce rainbow salad with warm pomegranate vinaigrette 120

Spiced toasted bulgur salad with tahini dressing 123

Wheat Perry, fig, and pistachio salad 124

6 Dressings and condiments

Dukkah 130

Good - on - everything spice mix 131

Homemade pomegranate molasses 132

Basic tahini sauce 133

Tahini dressing 134

Grainy mustard balsamic vinaigrette 135

Cumin Pressing 135

Slian tahini dressing 136

Warm pomegranate vinaigrette 138

Maple mustard vinaigrette 139

7 Kicked - up rice

Lebanese white rice with vermicelli 144

Wild rice nijadra 145

Rutty green rice 148

Wild mushroom rice 150

Cumin jasmine rice with almonds, walnuts, and cashews 152

Sweet and savory basmati rice with carrots and raisins 155

Fava bean and fried artichoke basmati rice 156

8 The main event

Couscous, with caramelized butternut squash 163

Israeli couscous with sweat potato and deilcata squash 165

Caramelized baby okra in tomato and pomegranate molasses sauce 168

Slow cooker sweet and savory Moroccan - style tofu 170

Roasted cauliflower with green tahini 173

Ternpeh - stuffed zucchini in mint tomato sauce 175

Stuffed grape leaves with figs and blood orange 178

Stuffed tomatoes on a bed of zesty carrots 181

Stuffed onions 183

Sweet and savory quinoa - stuffed eggplant 186

Mushroom - stuffed Potato cradles 189

Hearty peas and carrots with peel and chickpea meatless meatballs 193

Guinea harrissa meatless meatballs with artichokes in aromatic turmeric broth 195

Bulgur wheat pie (kibbheh) 199

Panfried herbed falafel patties 201

Cannellini bean and meatless sausage stew 204

9 Fresh from the oven

Savory sesame and nigella seed fingers (katak) 211

Gluten - free falafel crackers 213

Za'dtar flux crackers 216

Za'atar manaish 219

Sweet challah rolls 221

Za'atar and seed bread topped with dukkah 225

Abuellta's savory bourekos 227

10 Sweet endings

Tahini truces 234

Chocolate - dipped stuffed dales 237

Pomegranate, spricol, and salted cashew chocolate bark 238

Black and white tahini cookies 241

Melt - sway Moroccan cinnamon cookies 243

Maamoul 244

Pistachio "nicecream" with halvah sauce 247

Date and orange blossom palmiers 249

Creamy tahini cheesecake with pistachio crust and fresh pomegranate 253

Pomegranate, almonds, and pistachios in rose water 255

Rose water cream tartlets with pomegranate and pistachios 258

Candied spaghetti squash and pine nut tart 261

Coconut turmeric sweet bread (stuff) 263

Semolina - stuffed Katalfi nests with orange blossom syrup 266

Acknowledgments 269

Index 271

Editorial Reviews

04/02/2018
The debut cookbook from food bloggers Cohen and Fox is a colorful celebration of Middle Eastern food and cooking. These family recipes from their Jewish-Lebanese household in Barcelona include a range of ingredients, like harissa, sumac, and cardamom, which the authors believe lend themselves well to veganized interpretations and plant-based cooking while still honoring classic dishes. Their mini-meatless pies with tofu, inspired by a beef dish called lajme bil ajin, and stuffed grape leaves with figs and blood orange are both solid examples of these adaptations. For brunch or breakfast, Cohen and Fox suggest cashew-ricotta Syrian pancakes with orange blossom syrup, nutty cinnamon rolls with halvah icing, or zucchini fritters with cucumber yogurt sauce. For lunch and dinner, the authors encourage mixing from many different categories to create a full Middle Eastern table, such as “deconstructed hummus” (chickpeas atop tahini sauce), a wild rice mujadarra, and mushroom-stuffed potato cradles. The desserts are decadent yet simple, with recipes for chocolate-dipped, walnut-stuffed dates, and a creamy tahini cheesecake with pistachio crust and pomegranates. This volume is the perfect answer for those looking for a trendy, plant-based taste of Middle Eastern favorites. (May)

Publishers Weekly

"Tahini & Turmeric is a gorgeous collection of vibrant classics and approachable new dishes. Don't miss out on the creamiest hummus, hearty quinoa harissa meatless meatballs, za'atar manaish flatbread—and you'll definitely want to try the cashew ricotta stuffed Syrian pancakes."
—Richa Hingle, VeganRicha.com, bestselling author of Vegan Richa's Indian Kitchen and Vegan Richa's Everyday Kitchen

"Tahini & Turmeric has everything I dream of in a cookbook: delicious vibrant recipes, fun takes on classics, and tons and tons of tahini, of course! I know I'll be able to trust this book to bring fresh flavors into my kitchen any time of the year and any time of day."
—Molly Yeh, cookbook author and food blogger

"Vicky and Ruth's debut Tahini & Turmeric is going to be my BFF in cookbook form. Their recipes are exactly what I want to cook and eat forever—beautiful colors, great texture contrasts, combined thoughtfully into a dizzying array of fresh, unprocessed vegan yum."—Kittee Berns

"The flavors of the Mediterranean have never spoken so sumptuously as they have here. Each page is a new path through ancient spice roads touched on by their personal experience. In this day and age of healthy plant-based eating, this book is a must."
—Richard Landau, Chef and Owner, Vedge, author of Vedge and V Street

"Tahini & Turmeric is a vibrant, spicy, and tasty homage and celebration to Middle Eastern cuisine, full of bold flavors, emotions, and layers. These great, delicious vegan dishes are sure to become go-to recipes."
—Lior Lev Sercarz, Chef and Spice Blender, La Boite, NY

"This cookbook pops. Every recipe is written with care and with a focus on simpler steps for bigger flavor. What's not to love?"
—Yehuda Sichel, Chef, Abe Fisher Philadelphia

"A colorful celebration of Middle Eastern food and cooking...This volume is the perfect answer for those looking for a trendy, plant-based taste of Middle Eastern favorites."—Publishers Weekly

"A modern, healthy spin on traditional Middle Eastern food with simple yet mouthwatering plant-based dishes...Their cookbook is a love story to the foods of the Middle East."—Clean Eating

"Looking to add a bit of spice to your kitchen? The new Tahini and Turmeric...offers 101 Middle Eastern classic dishes to amp up the flavor and broaden your culinary horizon. The recipes are authentic and go far beyond basic hummus and pita, yet the animal ingredients traditionally used in these classic homestyle dishes have all been replaced with plant-based foods. A scroll through the mouthwatering recipe index is a cultural exploration in itself, educating the reader about what foods and spices are prevalent in Middle Eastern cooking...Tired of drenching your steamed veggies and rice in sriracha and calling it 'dinner?' Pick up a copy of Tahini and Turmeric to discover a new world of incredible plant-based flavors...Many of the recipes contain the same spices, so once you have them on hand, you won't need to make inconvenient trips to the store to find that one specialty item. The cooking techniques are also fairly accessible; one does not need to be an experienced home cook or own special equipment to create these recipes."—Live Kindly

"Filled with inspired vegan versions of Middle Eastern classics."—Mind Body Green

"Many of these dishes can be served on busy weeknights and/or during social gatherings with friends. They are irresistible, flavorful, aromatic, mouth-watering and healthy."—Washington Book Review

"Gathers more than 100 traditional vegan dishes from the region with creative twists from its Lebanese-Jewish authors...The bold colors of their dishes as photographed are candy for the eye and the imagination. Tahini & Turmeric includes many handy tips, including how to peel a pomegranate."—Milwaukee Shepherd-Express

"A feast for the senses."—Portland Press Herald

"These recipes by coauthors/sisters Cohen and Fox have a rich heritage-the ingredients reflect the spices of Lebanon, Israel, and Syria, with a Mediterranean core of vegetables and an American appetite for quick meals...Fresh, accessible vegan recipes that will appeal to all cooks."—Library Journal (starred review)

"[A] wonderful new book...The sisters have taken family recipes, Middle Eastern staples and made them vegan...With recipes that run the gamut of breakfast to dinner foods, this book expands the food world for those seeking to reduce or eliminate animal products."—Saathee Magazine

"Raised by a culinarily gifted mother and a fruit-and-veg-gardening father, sisters Vicky Cohen and Ruth Fox's adoration for plant food was inevitable. And thanks to their upbringing in a Jewish-Middle Eastern household in Barcelona, readers get to reap the benefits with this 304-page book filled with veganized versions of the recipes they grew up on."—VegNews

"Inspired by the food they ate growing up-food from Spain, Lebanon and Israel-sisters Vicky Cohen and Ruth Fox have modernised Middle Eastern cuisine with dishes that celebrate their plant-based lifestyle...Mouth-watering recipes."—Jewish News (London)

"The 101 delicious recipes are easy to prepare; they feature bright colors and brilliant flavors with enticing herbs and spices like turmeric, saffron, cardamom, sumac and more."—Organic Spa

"Offer[s] sumptuous vegetable-based dishes across a wide range [of] recipes to anyone looking for unique flavors to complement their meals."
—Cherry Hill Sun

"Gorgeous full-color photos, artful writing, and out-of-the-box recipes...Cohen and Fox showcase delicious vegan dishes with sophisticated flavor profiles and beautiful, crowd-pleasing presentations...With detailed explanations of Middle Eastern foods, and suggestions on the best way to build up a home pantry of staples, you'll discover a world of flavor."
—City Book Review

"In Tahini & Turmeric, the sisters adapt the traditional cuisine of their childhood to satisfy modern dietary preferences while continuing to honor their vibrant culture. All recipes are vegan, and many can be easily made gluten-free. Cohen and Fox go beyond the familiar ingredients of tahini and turmeric by providing a list of essential Middle Eastern pantry staples, as well as their favorite brands...Nearly all of the 101 recipes are accompanied by time-saving tips, beautiful full-color photographs and family stories celebrating the connection food holds in the sisters' lives."—Shelf Awareness for Readers

From the Publisher