I’m not vegetarian, but a lot of my food is. Vegetarian food is practical, cheap and often healthy. So, in my search to find new things to do with Tahini, I wanted to create a vegetarian dish that I could use as a practical, everyday meal. I decided the best option was to devise a Tahini- flavoured sauce, and here it is:
- 3 sweet potatoes
- 2 spanish onions
- 2 tbsp cornflour
- 2 tbsp tahini
- 1 pint milk
- 1/2 fresh chilli
- 2 cloves of garlic
- Chop and peel the sweet potato and onion, and put them in the oven to roast at 200°C for around 20 minutes.
- Check the vegetables at regular intervals. If the onion starts to go black at the edges, turn the oven down to 160°C, and turn the vegetables over.
- Chop the chilli and garlic. Put them in a jug with most of the milk. Heat the mixture in the microwave until it boils, stirring every few minutes.
- While the milk is heating, mix the cornflour and tahini into a paste in a pan with a splash of milk.
- Strain the milk to remove the chilli and garlic. Carefully pour it into the tahini mixture in the pan, stirring constantly.
- Mix the sauce together well and bring it to the boil. When it has thickened, Pour it over the roasted vegetables, and serve!
This was perfect comfort food, and surprisingly spicy. Just as satisfying as cauliflower cheese, but with the creamy silken texture and exotic sunset flavour of tahini and chilli. This would be a great side dish- why not try making it with your favourite vegetable?