Shredded Carrottahini Sandwich Recipes
CARROT & TAHINI SANDWICH
Ok, so this is not terribly weird, but most people look at me weird when I tell them about it. It's yummy! (I have found that this mixture is best eaten right away as the tahini tends to get sticky like natural peanut butter.)
Provided by Strawberry Girl
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In small bowl, combine all ingredients.
- Use as sandwich filling or spread.
Nutrition Facts : Calories 110.5, Fat 7.3, SaturatedFat 1, Sodium 53.2, Carbohydrate 9.8, Fiber 3.1, Sugar 2.9, Protein 3.2
SHREDDED CARROT/TAHINI SANDWICH
Make and share this Shredded Carrot/Tahini Sandwich recipe from Food.com.
Provided by VeggieChallenge
Categories Lunch/Snacks
Time 15m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 8
Steps:
- Shred carrots. Mix tahini with lemon juice, salt, garlic and black pepper. If it seems too thick, add a bit of water (1 tsp at a time) until it's a thick, spreadable paste like consistency. Pour over shredded carrots and mix well to combine.
- This is great stuffed in a whole wheat pita - add a generous amount to your pita, add additional toppings suggested above, and enjoy! (If taking to work, pack filling and bread separately to avoid a mess at lunchtime).
CARROT SANDWICH WITH AVOCADO
A delicious take on "health food," this triple-decker is loaded with grated carrot, sprouts, avocado, and a lemony ricotta spread.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 1
Number Of Ingredients 7
Steps:
- Cover 1 bread slice with 1 tablespoon spread. Top with half of carrot, sprouts, avocado, and radish. Season with salt and pepper. Top with another bread slice; repeat layers. Top with remaining bread.
TAHINI-GLAZED CARROTS
A little sweet from date syrup, creamy from tahini and very tangy from plenty of lemon juice, this roasted carrot dish - adapted from Adeena Sussman's cookbook "Sababa" - has charisma to spare. It's also extremely easy to make. While the carrots roast with olive oil and cumin, all you do is whisk together a simple glaze from pantry ingredients. If you don't have the date syrup on hand, maple syrup works just as well, making the dish slightly sweeter but no less compelling.
Provided by Melissa Clark
Categories dinner, easy, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees. Place carrots on a large rimmed baking sheet and toss with the oil, salt and cumin. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender, 12 to 15 minutes longer.
- While the carrots are roasting, make the tahini glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, silan, cayenne, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like.
- Transfer the carrots to a platter and drizzle with the tahini glaze, tossing the carrots to coat.
GRATED CARROTS WITH TAHINI DRESSING
Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat this salad within a few hours of making it.
Provided by Mark Bittman
Time 5m
Number Of Ingredients 7
Steps:
- Toss raw grated carrots with a dressing made with tahini, olive oil, lemon juice, cumin, harissa or other hot sauce, chopped fresh parsley and a little water to thin it out.
- Refrigerate until serving.
CARROT CAKE SANDWICH
Everything you love about carrot cake - the spices, the sweet and nutty flavors, the cream cheese frosting, and of course, the carrots! - is in this fast and simple lunch. I came up with this recipe while brainstorming new ways to use peanut butter (one of the staples of my vegetarian diet.) This grown-up alternative to the standard PBJ is a sandwich that thinks it's dessert!
Provided by Amanda
Categories Main Dish Recipes Sandwich Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Lightly toast both halves of English muffin.
- Place shredded carrots in a small bowl and sprinkle with nutmeg.
- Spread peanut butter on one side of English muffin.
- Spread cream cheese on other side of English muffin. Top with carrots and sprouts. Put both sides together to make a sandwich.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 33.6 g, Cholesterol 15.9 mg, Fat 14.6 g, Fiber 2.7 g, Protein 10.3 g, SaturatedFat 4.9 g, Sodium 339.7 mg, Sugar 3.8 g
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