Tahina Homemade for Healthy Eating – 5 Vegan Recipes

Tahina, also known as Tahini or Tahine, is a paste produced from finely ground sesame seeds. It is quite typical for Arabic cuisine and is often served as an accompaniment or a thickly liquid sauce on salads. Mean while, provides in almost any store to buy sesame paste in screw-top, but tastes Tahina homemade better and you have 100% control over the quality.

It can actually be done with any mixer, if it is particularly powerful. What ingredients you need for this and some healthy recipes you’ll discover below.

Tahina homemade – the basic recipe

To make Tahina by yourself, you should first decide whether you prefer them strong or rather mild. Accordingly, choose between peeled sesame seeds and unpeeled. In the first case it becomes milder, in the second case it is somewhat bitter. The same applies to the choice of the oil. The original recipe uses sesame oil, but it can be mixed with a neutral flavor, such as sunflower oil. Here the ingredients:

  • 300 g sesame seeds
  • 30 g of sesame oil
  • 40 g sunflower oil
  • Glass with ceilings for storage

Delicious and healthy recipes homemade with Tahina

Put the sesame in a pan and without oil, roast it until it tans. The darker it becomes, the more intense the flavor of the paste becomes later. He should be constantly stirred. Then pour the roasted grains into the blender, shake and mix the oil mixture until a very fine, even paste is obtained. If the mass sticks to the walls of the blender container, just scrape it down and proceed further. Depending on what consistency is desired, a little bit of oil can be added. Now fill the Sesampaste in a very clean glass with lid or simply in screwed glass. Do not store the homemade Tahina in the refrigerator, as it can quickly mold because of the condensation.

Stay healthy with Tahina homemade

Tahina is rich in many healthy ingredients in large quantities. It contains the vitamins E and B and more calcium than in most dairy products. As an ingredient for daily food, it provides your body with the useful amino acids, silicon, phosphorus, manganese, potassium and zinc. In the Sesampaste there is also very much protein and is very healthy for the bone system. Moreover, the tahine is very easily processed by the organism and improves the immune and cardiac system and positively effects the problems with the blood pressure. It helps in burning fat, reduces liver enzymes, improves cholesterol levels and helps against anemia. Like other healthy products, specialists recommend Tahina before breakfast and morning coffee to eat. One or two spoons in the morning, also gladly mixed with honey are very healthy for the stomach. It is particularly good for future moms, as well as for those who actively participate in sports.

Tahina homemade – How to consume?

The homemade Tahina can be used as a supplement to different dishes. It can be added to the muesli breakfast, mixed with sauces and dressings with other spices or used as an ingredient for delicious, healthy candies. Hummus mostly contains Tahin. We offer .. simple recipes with the precious Sesampaste.

Vegan recipe for hummus homemade with Tahina

  • 400-500 g cooked chick peas (250 g dry) or optionally a whole can
  • 3 EL Tahina sepbstmacht
  • Juice of 2 lemons
  • 4 tablespoons olive oil
  • 2 cloves of garlic
  • 1 tsp paprika noble sweet
  • 1 / 2-1 teaspoon ground caraway seeds
  • salt

You can buy a can of pre-cooked chick peas or use fresh. To cook these is however laborious, one must say. First, they are soaked in 3/4 liters of cold water for 24 hours, then boiled. The water has to be changed several times and the cooking time takes a long time. The taste difference is not so big and one can use chickpea from the can, if these are of good quality.

Add all the ingredients in the blender and mix to a uniform mass. Then taste and serve with bread.

Vegan sauce or dressing made with Tahina

  • Tahina homemade
  • Juice of a lemon
  • 4 tablespoons soy yoghurt
  • 100 ml of water
  • 2 cloves of garlic
  • 2 tablespoons sesame
  • 1/2 bunch of parsley
  • Salt pepper

Soy yoghurt, lemon juice and water well. Parsley very small hook, garlic press and the two into the mass give. Add the sesame mixture and mix with the sesame, pepper and salt.

Baba Ganoush homemade with Tahina

  • 3 EL Tahina homemade
  • 1 eggplant
  • 3 tablespoons of lemon juice
  • 2 tbsp olive oil
  • 2 pressed garlic cloves
  • 1/2 bunch of parsley
  • Olives without stone, salt and pepper to taste

First the aubergines are baked, which takes about 30 minutes. In a pre-heated oven at 220 ° C, bake the previously washed eggplant, cut a few times with a pointed knife until it becomes soft and has almost become black. The lukewarm eggplant first cut in half, then with a spoon take the pulp from it. Mix together with the remaining ingredients, except for the parsley leaves and the olives, in the blender. Serve with parsley and finely chopped olives and serve with breaded bread.

Vegan Falafel homemade with Tahina

  • 400-500 g cooked chick peas (250 g dry) or optionally a whole can
  • 2 medium-sized onions
  • 2 cloves of garlic
  • 1.5 teaspoons of ground cumin
  • 1 bunch of parsley
  • Juice of 1 lemon
  • 3 tablespoons olive oil
  • 250 g whole milk Johjurt (for vegan with soy yoghurt)
  • Salt, white pepper and oil for frying

First the dry chick peas are soaked and cooked or simply use a can. Then drain and finely puree. 1 dice the onion and the garlic and add to the puree. Season with salt, pepper and cumin, then mix with yoghurt and taste with 1 tsp of lemon juice. From the chick-pea mass, shape about 20 small balls and fry in a pan for 3-4 minutes. Drain on kitchen paper and serve with salad and sauce.

Salad with quinoa, beetroot, mung bean and Tahina homemade

  • 1 cup of quinoa, rinsed
  • 1 medium-sized beetroots scrubbed
  • 1/4 cup self made Tahina
  • 1 small garlic clove, chopped
  •  1/2 cup finely diced shallots (from about 2 medium-sized shallots)
  • 1 cup of germinated mung beans
  • 1 cucumber, peeled in ribbons
  • 2 tablespoons of balsamic vinegar
  • 3 tbsp olive oil (or coconut butter, if available)
  • 1/2 teaspoon maple syrup
  • 1 cup of coconut milk
  • 1/2 tsp gluten free Tamari soy sauce
  • 1/4 cup finely shredded, unsweetened coconut
  • 1 teaspoon ground coriander
  • 1 cup vegetable broth (or water)
  • ¼ cup chopped fresh dill
  • Sea salt, ground pepper, pinch chili flakes to taste

Vegan recipe – salad with beetroot

Place the beetroot in a medium saucepan, cover with water and bring to a boil. Let simmer 30-40 minutes until the beet is soft, then remove the pot from the stove. The rough outer skin of the beetroots should slip easily. Peel the beet and chop roughly. Combine with the garlic, tahina, water, balsamic vinegar, olive oil, maple syrup, tamari, salt and pepper, add the beetroot in the blender and mix until a uniform mass is obtained. Set aside.

Healthy diet – germinate mung beans

Take a deep pan or suitable pan, set the stove on medium heat and pour in the oil. Add the shallots and stir. After about 3 minutes. Add the coconut, coriander and chilli flakes for about 30 seconds. Add the quinoa and stir well. Add the coconut milk, vegetable broth and sea salt to the pan and stir. Bring the quinoa to the boil and then simmer about 15 minutes until almost the entire liquid is absorbed.

Healthy salad with beetroot, quinoa and mung beans

Serve when you first distribute a few tablespoons from the beetroot on the bottom of each dish, add a portion of quinoa and on top – a portion of the germinated mung beans. Garnish with cucumber ribbons and fresh dill.