soom foods best of 2014 cookbook
DESCRIPTION
A Collection of Sesame Recipes by Soom FoodsTRANSCRIPT
© 2014 Soom Foods, LLC. All rights reserved.
cover photograph:
Brewing Happiness
2014, what a year! Being able to share our passion for
sesame has truly been an amazing
experience. As we reflect back on
the past year, we have so much to be
grateful for— rebranding our company,
expanding our product line (Soom
Chocolate Spread!), launching a food
blog (soomfoods.com/recipes), growing
our community and meeting so many
wonderful people at events, markets,
retailers and online.
It felt natural to dedicate a cookbook
to our favorite ingredient— SESAME—
and highlight its flavorful role in savory
and sweet dishes.
welcome
We’ve curated recipes and food
photography from a talented group
of chefs and food bloggers, and
we are excited to showcase their
creativity alongside some of our
own creations. Each recipe is
credited with the contributor’s name
and Instagram handle that both link
to their respective sites.
This book is divided into three
sections: Snacks, Meals and Desserts.
All of the recipes are vegetarian-
friendly, delicious and nutritious.
We hope you’re hungry!
open sesame
We love sesame.We are three sisters Amy, Jackie and Shelby who were born into a family of food business-owners and entrepreneurs, and all share a passion for healthy lifestyles and delicious food. We founded Soom Foods in 2013 after we were introduced to Ethiopian tahini by Jackie’s husband Omri, an Israeli tahini expert who has been in the industry for almost 10 years.
While spending time together in Israel, Omri’s mother baked a delicious carrot cake (recipe on page 26) to end an epic family meal. Curious about how she incorporated such a rich, nutty flavor into the recipe, we asked “Why is this so good?” and Omri’s mother responded, “It’s tahini! Tahini isn’t just used for hummus, you know...”
What started with a love of a delicious product that had no comparison in the United States, has since turned into an obsession. As we have learned more about sesame, its versatility and its nutrition, Soom Foods has a developed a bold mission to introduce the next American superfood through our assorted Soom Sesame Dips and Spreads.
This book highlights the versatility of sesame by compiling our favorite Soom recipes from the past year. We are inspired and hope you are too. Thank you for being part of our Soom family!
Best of 2014 Cookbook 2
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table of contents12
meals24
desserts6
snacks
SUMMER BEET HUMMUS
BEET TAHINI CROSTINI
ASPARAGUS DIP
ROASTED RED PEPPER HUMMUS
PUMPKIN HUMMUS
SWEET POTATO CROSTINI with TOASTED WALNUTS and TAHINI
CAULIFLOWER FLATBREAD & JALAPEÑO HUMMUS
TAHINI CARROT CAKE
CHOCOLATE TAHINI & PISTACHIO COOKIES
SPICED HONEY TAHINI COOKIES
CHOCOLATE SESAME DATE BITES
CHOCOLATE INDULGE BARS
INSIDE OUT PEANUT BUTTER CUPS
CHOCOLATE SANDWICH COOKIES
HALVA SWIRL BROWNIES
CHOCOLATE TAHINI
SHORTBREAD BARS
CHOCOLATE CHIP COOKIES with SESAME TOPPING
VEGAN SESAME ICE CREAM
SUMMER PEACH DELIGHT
TAHINI APPLE CRUMBLE
CHALLAH FRENCH TOAST
OATMEAL and TAHINI JAM BARS
CARAMEL COCONUT TAHINI
GANACHE PANCAKES
BERRY BANANA SMOOTHIE
QUINOA & KALE SALAD with TAHINI-LEMON DRESSING
BALSAMIC TAHINI BEET NOODLES
CARROT SOUP with TAHINI and ROASTED CHICKPEAS
FRENCH LENTIL & ROASTED VEGETABLE SALAD with
CREAMY TAHINI DRESSING
TAHINI MASHED SWEET POTATOES with FRIED SAGE
ROASTED CARROTS with MAPLE TAHINI DRIZZLE
MAYO-FREE COLESLAW
TAHINI PESTO PASTA
ROASTED BRUSSELS SPROUTS with TAHINI SAUCE
CARROT SOUFFLE
GLAZED HONEY TAHINI POTATOES
SQUASH, GREEN BEAN & MILLET WINTER SALAD
soomfoods.com3
Sesame is a superfood.
Sesame is an ancient seed. It is one of the oldest known crops,
dating back 3,000 years. Sesame has
a rich history. It was one of the first
crops processed for oil, as well as
one of the earliest condiments used.
Sesame seeds come from a flowering
plant that can survive harsh growing
conditions. Its pods burst open when
it reaches it maturity, hence the term
“Open Sesame!”
Among other reputable sources
that sing the praises of sesame,
Prevention Magazine named sesame
one of 14 Superfoods of 2014.
Sesame seeds are rich in essential
nutrients and vitamins— Protein,
Calcium, Iron, Fiber, Omega 3 + 6,
Magnesium, Zinc, B-vitamins and
Vitamin E— making sesame truly a
super seed!
Best of 2014 Cookbook 4
is sesame.
SOOMFOODS.COM
snacks
Best of 2014 Cookbook
INGREDIENTS
1 (15oz) can of chickpeas1/2 Tbsp garlic
1 lime, juiced1/4 cup Soom Tahini1/2 cup water
1 Tbsp olive oil
INSTRUCTIONS
Throw all ingredients into a blender or food processor.
Blend until smooth.
Serve with everything.
Brewing Happiness@brewinghappiness
SUMMER BEET HUMMUS
1 beet, roasted1/4 cup cilantro
INGREDIENTS
3 medium beets
1 baguette, sliced 1/2 inch
2 Tbsp olive oil
2 garlic cloves
1 tsp red wine vinegar1/2 cup Soom Tahini
INSTRUCTIONS
Pre-heat oven to 425°F. Place beets on a sheet of aluminum foil and drizzle with salt, pepper and olive oil. Wrap tightly in the foil. Cook for 1 hour until beets are fork tender.
While beets are cooling, lower oven to 350°F. Place sliced baguette on a foil lined cooking sheet and drizzle with olive oil and season with salt and pepper. Bake for 10 mins. or until browned. Rub baguettes with one clove of garlic.
When beets are cool, peel and place in a food processor with
2 tablespoons olive oil, 1 garlic clove, red wine vinegar, Soom
Tahini, and Greek yogurt. Process and season with salt and pepper.
Spread beet mixture on baguette slices and garnish with walnuts and basil.
What Jew Wanna Eat@whatjewwannaeat
BEET TAHINI CROSTINI
1/2 cup Greek yogurt
salt and pepper to taste
walnuts, chopped
basil, cut into a chiffonade
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Opera Singer in the Kitchen@singerinkitchen
INSTRUCTIONS
Add lemon juice, Soom Tahini, roasted pepper, chickpeas and
garlic to food processor and process until smooth.
Add salt, cayenne pepper, black pepper and oil in increments.
Process again to blend spices, tasting and adding as necessary.
Drizzle olive oil and sprinkle cayenne to serve.
INGREDIENTS
2 cans cooked chickpeas
8 Tbsp Soom Tahini
1 red pepper, roasted
2 cloves garlic2/3 cup olive oil
2 tsp salt
ROASTED RED PEPPER HUMMUS
INSTRUCTIONS
Cut the bottom inch of each asparagus before starting. On a stovetop grill pan, heat 1 tablespoon coconut oil and grill asparagus for 10 minutes or until softened. Remove asparagus and add the squash to the grill for 7 minutes.
Add the veggies to a food processor or high-powered blender, and add the remaining ingredients to the veggies in the blender. Blend until the mixture has become smooth. Add veggie broth to desired consistency.
The dip may be eaten warm or after a night in the fridge to allow flavors to come together.
INGREDIENTS
1 bunch asparagus
1 large yellow squash, diced
1 Tbsp coconut oil1/4 cup Soom Tahini
2 Meyer lemons, juiced
2 garlic cloves
1 1/4 tsp truffle salt1/4 cup veggie broth
ASPARAGUS DIP
1 tsp fresh thyme
1 tsp black pepper, ground
black sesame seeds for garnish
olive oil for garnish
1 lemon, juiced
fresh ground black pepper
cayenne pepper
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Best of 2014 Cookbook
Food Fitness Fresh Air@GraceDi
INSTRUCTIONS
In a food processor, combine sweet potato, black eyed peas,
Soom Tahini, chili powder, nutmeg, cayenne and salt. Puree
until smooth.
Turn on broiler in oven. Arrange baguette slices in a single layer
on a baking sheet. Very lightly drizzle with olive oil or melted
butter. Broil until brown and crispy, about 5 minutes.
Remove from oven, and begin to spoon sweet potato dip on top.
Sprinkle toasted walnuts on top. Then, drizzle with honey and
Soom Tahini, and finish with a squeeze of lemon. Serve.
INGREDIENTS
1 medium sweet potato1/2 cup black eyed peas1/4 cup Soom Tahini1/2 Tbsp chili powder1/4 tsp nutmeg1/4 - 1/2 tsp cayenne, per
SWEET POTATO CROSTINI with TOASTED WALNUTS and TAHINI
salt, to taste1/2 cup toasted walnuts
honey, to drizzle
lemon wedge, to squeeze
1 multigrain baguette, sliced into 1/2 inch-thick ovals
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Chef Michael Solomonov, CookNSolo @MikeSolomonov @zahavrestaurant @federaldonuts @dizengoff_philly
ZUCCHINI BABA GANOUSH
INSTRUCTIONS
Preheat oven to 450°F. Toss zucchini with 2 tablespoons olive
oil and kosher salt. Roast zucchini cut-side up on a baking
sheet until golden brown and tender, 10 to 15 minutes. Remove
and let cool.
Roughly chop zucchini. Add half of zucchini and remaining
ingredients to a blender and purée until smooth. To serve, top
baba ganoush with remaining zucchini. Garnish with a drizzle
of argan oil and a sprinkle of black Cyprus sea salt.
INGREDIENTS
4 large zucchini, halved
5 Tbsp olive oil
1 Tbsp kosher salt
1 small clove garlic
5 Tbsp lemon juice
1 cup Soom Tahini1/2 cup water
Argan oil, for garnish
black Cyprus sea salt
soomfoods.com
Brewing Happiness@brewinghappiness
INSTRUCTIONS
Jalapeño HummusPreheat the oven to 425°F.
Wrap the corn in tin foil, and place on a baking sheet. Place the
jalapeños directly onto the baking sheet.
Bake for 30 minutes. After 30 minutes, take the jalapeños out
of the oven, and transfer the corn directly onto the oven flats.
Bake corn for another 15 minutes. After corn is done baking,
cut the corn off of the cobs and throw it into the blender.
Cut off the top of the jalapeños, and scrape out most of the
seeds (unless you are a brave soul.)
Throw the jalapeños into the blender with the corn. Then add
the chickpeas, Soom Tahini, olive oil, water, lime juice, garlic
salt and pepper. Blend until smooth.
Cauliflower FlatbreadPreheat the oven to 400°F.
Mix the flaxseed meal with the water in a bowl and set aside.
It will congeal.
Chop up your cauliflower into small pieces. Throw the
cauliflower into a blender or food processor. Blend until small
and “rice-like.”
Transfer the cauliflower into a bowl with all of the other
ingredients, adding spices to taste.
Spread the mixture thin on a greased baking sheet.
Bake for 45-60 mins. Take out of oven and let cool for 30 mins.
Top with Roasted Corn & Jalapeño Hummus, avocado, garlic
salt & pepper.
CAULIFLOWER FLATBREAD & JALAPEÑO HUMMUSINGREDIENTS
Jalapeno Hummus3 ears of corn
2 jalapeño peppers
1 1/2 cans of chickpeas
2 Tbsp olive oil
2 limes, juiced1/2 cup Soom Tahini
1 cup water
garlic salt
pepper
Cauliflower Flatbread1/2 head of cauliflower
3 Tbsp flaxseed meal
9 Tbsp water
2 Tbsp olive oil
1 Tbsp Qi’a cereal
1 avocado, sliced
basil
oregano
salt
11
meals
Best of 2014 Cookbook
Chef Zach Engel Sous Chef, Shaya New Orleans@zjengel
INSTRUCTIONS
Leave the sliced challah out overnight, uncovered, to stale. If
you can’t stale the bread overnight, set the slices on a baking
sheet in a 200°F oven for 10 minutes. Let cool fully before
soaking in the egg mixture.
In a large bowl, combine the milk, eggs, sugar and vanilla
extract and mix thoroughly. Soak the challah slices in the egg
mixture for 5 minutes. Melt the butter in a large, heavy skillet
and add the vegetable oil. Once the butter and oil are hot, fry
the soaked bread slices one or two at a time at each side until
golden brown.
On each piece of French Toast drizzle one teaspoon each of
Soom Tahini and Silan. Sprinkle with a pinch of sea salt on top.
CHALLAH FRENCH TOASTINGREDIENTS
2 cup whole milk
4 large eggs, beaten3/4 cup sugar1/4 tsp vanilla extract
8 slices stale challah bread
4 Tbsp butter
4 Tbsp vegetable oil
8 tsp Soom Tahini
8 tsp Silan (Date Syrup)
sea salt, to taste
INSTRUCTIONS
Preheat Oven to 350°F.
Place dry ingredients and cubed cold butter into a food processor.
Pulse until its forms a nice course crumb. Pour crumb mixture into
a large mixing bowl and add 3 Tbsp of Soom Tahini using a pastry
cutter or large fork, cut tahini into the crumb mixture. Then add
remaining 3 Tbsp to crumb and cut into mixture.
Using an 8x8 or 9x9 square baking pan, line the pan with
parchment paper. Set aside 1 1/2 cups of crumb mixture. Pour
Remaining crumb mixture into the parchment lined 9x9 square
pan and press evenly to form a nice packed crust. Bake for 12 to
15 minutes.
Once the crust is set and slightly cooled (~5 min), spread jam
over the top of the crust evenly in a thick layer, then sprinkle
the reserved crumb mixture over the top of the jam. Bake for
an additional 30 to 35 minutes. Allows bars to cool completely
before cutting into squares.
Barlume Apothecary@barlumeapothecary
OATMEAL and TAHINI JAM BARS INGREDIENTS
1 1/4 cups of gluten-free all purpose flour
1 1/4 cups of gluten-free oats1/4 cup almond meal
1 cup packed dark brown sugar3/4 tsp sea salt3/4 tsp baking powder
1/2 tsp baking soda1/2 tsp of cinnamon1/2 cup unsalted butter
6 Tbsp Soom Tahini
2 cups of Barlume’s Apricot Cardamom Jam (or jam of your choice)
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soomfoods.com
Casey’s Wholesome Kitchen@wholeandhealthy
CARAMEL COCONUT TAHINI GANACHE PANCAKES
INSTRUCTIONS
Heat a pan over medium and melt coconut oil to coat bottom.
Whisk together the dry ingredients in a medium sized mixing
bowl, then whisk in the wet ingredients.
Continue to whisk until the clumps are gone and the batter is
smooth, but thick and only slightly pourable.
Turn down the heat slightly to medium low. For each pancake,
pour a little under 1/4 cup of the batter onto the pan until it
forms a circle.
Let cook until bubbles form on the top, then flip and cook until
both sides are nicely browned.
To achieve the fluff-factor, do not press down the pancakes
after flipping them. Repeat with the rest of the batter.
For the Caramel Coconut Tahini GanacheCombine lucuma powder, melted coconut butter and Soom
Tahini in a small bowl and stir until it reaches a smooth,
pourable consistency. If it is too thick, add a tiny drizzle of
warm water, stirring constantly, until it becomes pourable.
INGREDIENTS1/4 cup coconut flour
1 tsp lucuma powder
1 tsp maca powder
1 tsp ginger1/2 tsp cinnamon1/8 tsp nutmeg1/4 tsp baking powder
1/2 tsp sweetener of choice1/2 cup egg whites1/4 cup + 1 Tbsp milk of choice
1 egg
1 tsp lucuma powder1/2 Tbsp melted coconut butter1/2 Tbsp Soom Tahini
INGREDIENTS
1 banana
1 cup mixed berries1/2 cup yogurt (your choice)1/2 cup milk (your choice)1/3 cup Soom Tahini
1 cup ice
Drizzle honey
INSTRUCTIONS
Blend all ingredients!
BERRY BANANA SMOOTHIE
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Best of 2014 Cookbook
WhyFoodWorks@whyfoodworks
QUINOA & KALE SALAD with TAHINI-LEMON DRESSING
INSTRUCTIONS
De-stem and chop the kale into bite-sized pieces.
In a blender or food processor, combine lemon juice, Soom
Tahini, honey, garlic and white vinegar and blend until mixed.
Drizzle over the kale. Here is the important step: with clean
hands, massage the leaves until they turn bright green an
soften (about 2 minutes).
Toss with Parmesan, then add almonds and quinoa.
INGREDIENTS
1 bunch kale1/2 cup grated parmesan1/2 cup slivered almonds1/2 cup dry quinoa, cooked
2 lemons, juiced
2 Tbsp Soom Tahini
1 tsp sugar or honey
1 tsp chopped garlic
1 Tbsp white vinegar
Dash salt & pepper
Strength & Sunshine@rebeccagf666
BALSAMIC TAHINI BEET NOODLES
INSTRUCTIONS
Spiralize your beet by peeling the outer “skin”, chopping both
ends off, and then spiralize it!
In a small bowl, mix together the sauce ingredients.
In a large bowl, add the beet noodles, celery, and arugula. Then
pour in your sauce and toss very well. Sprinkle in the sesame
seeds.
Eat right away, or be patient and allow it to chill and marinate
in the fridge for a few hours or overnight for optimal taste
pleasure.
INGREDIENTS
Balsamic Tahini Sauce2 Tbsp balsamic vinegar
1 Tbsp Soom Tahini1/2 tsp chopped garlic1/4 tsp onion powder
The Salad1 large beet
2 celery stalks, chopped
1 cup arugula
1 Tbsp toasted sesame seeds
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soomfoods.com
QUINOA & KALE SALAD with TAHINI-LEMON DRESSING
1 tsp sugar or honey
1 tsp chopped garlic
1 Tbsp white vinegar
Dash salt & pepper
CARROT SOUP with TAHINI and ROASTED CHICKPEAS
Food Fitness Fresh Air@GraceDi
INGREDIENTS
1 1/2 lb. carrots, chopped on a diagonal into 1/2-inch slices
3 1/2 Tbsp extra virgin olive oil
1 small onion, chopped
4 cloves garlic, minced1/2 tsp ground coriander1/4 tsp red pepper flakes
1 quart veggie broth
1 1/2 cups cooked chickpeas1/2 tsp ground cumin1/2 tsp smoked paprika1/2 lemon3/4 cup plain Greek yogurt
4 Tbsp Soom Tahini
handful of parsley, chopped
salt and pepper, to taste
INSTRUCTIONS
Preheat oven to 425°F. Line large baking sheet with aluminum foil, and toss carrots with 1 1/2 Tbsp. of the
olive oil. Sprinkle with salt. Roast for 25 to 30 minutes, stirring around the 15 minute mark.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add onion, and saute for 3 minutes, or
until beginning to soften. Add the minced garlic, coriander and red pepper flakes and saute for 2 minutes
longer, until the onions begin to caramelize.
Add the roasted carrots and veggie broth. Bring to a low boil, then reduce heat to a simmer and cook for
10 minutes.
Meanwhile, scatter the chickpeas on the roasting pan used for the carrots. Toss with remaining olive oil,
cumin, smoked paprika, salt and pepper. Toss to coat evenly, then roast for 15 to 20 minutes, stirring halfway,
until chickpeas start to get slightly crispy.
Place soup in a blender and puree until smooth. Return to pan, and squeeze in the juice of the lemon. Adjust
salt, if needed.
Spoon the soup into bowls. Top each with a spoonful of yogurt and 1 tablespoon of Soom Tahini, as well as a
handful of the roasted chickpeas. Sprinkle with parsley. Serve.
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Best of 2014 Cookbook
FRENCH LENTIL & ROASTED VEGETABLE SALADwith CREAMY TAHINI DRESSING
Blissful Basil@blissfulbasil
INSTRUCTIONS
Thoroughly rinse the lentils.
Add the lentils and water to a medium saucepan over medium-high heat. Bring to a rapid simmer, reduce
heat, and simmer uncovered for 20 to 30 minutes. If needed, add in more water to ensure that the lentils are
slightly covered by the water throughout cooking. They’re done once they’ve become tender but not mushy.
Once the lentils have finished cooking, strain off any excess water, transfer to a bowl, and let cool.
While the lentils are cooking, preheat your oven to 400°F.
Slice the ends off of the delicata squash and cut it in half lengthwise. Use a spoon to scoop our the seeds
and discard them. Leaving the skin on, slice the squash into 1/2 inch-thick pieces.
Line a baking pan with parchment paper. Spread the squash, tomatoes, mushrooms, and leeks out across the
pan. Drizzle with the olive oil, and sprinkle with salt and pepper.
Roast the vegetables for 30 to 35 minutes, tossing halfway through.
For dressing, add all dressing ingredients to a mixing bowl and whisk for 30 seconds.
Spread out a bed of 2 cups of arugula on a plate. Top with a 1/2 cup of the cooked lentils, 1/4 of the roasted
vegetables and a drizzle of tahini dressing.
INGREDIENTS
1 cup french lentils
2 cups water
1 medium delicata squash
3 roma tomatoes, cut into eighths
2 portobello mushroom caps, gills removed and cut into 1-inch pieces
2 leeks, washed, halved lengthwise and thinly sliced
1 Tbsp olive oil1/2 tsp salt
black pepper
Dressing2 Tbsp Soom Tahini
2 Tbsp olive oil
2 Tbsp white wine vinegar
1 - 2 Tbsp water or more as needed to thin the dressing1/2 tsp sea salt
black pepper to taste
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soomfoods.com
INSTRUCTIONS
Preheat oven to 350°F. Place carrots in a single layer on
a baking tray and drizzle with coconut oil. Sprinkle with
cinnamon, sea salt and pepper and shake the tray back and
forth to thoroughly coat carrots. Bake for 40 to 45 minutes,
giving the tray a good shake after 20 minutes. Bake shorter
time for crunchier carrots and longer time for softer carrots.
When the carrots are nearly finished roasting, prepare the
dressing. In a small bowl, whisk together Soom Tahini, maple
syrup, lemon juice, garlic and apple cider vinegar. Whisk in
olive oil and season with sea salt and pepper. Set aside.
When carrots are finished roasting, place them on a platter
and drizzle with the maple tahini dressing. Toss on a few
pomegranate seeds if desired. Serve immediately and enjoy!
INGREDIENTS
Roasted Carrots2 lbs of carrots
1 tsp coconut oil, melted
1 tsp cinnamon
Freshly ground sea salt
pepper
ROASTED CARROTS with MAPLE TAHINI DRIZZLE
Maple Tahini Drizzle:2 1/2 Tbsp Soom Tahini
1 Tbsp maple syrup
1 Tbsp lemon juice
1 small clove garlic, minced
1 tsp apple cider vinegar1/2 tsp olive oil
Freshly ground sea salt & pepper
pomegranate seeds, handful
VeguKate@vegukate
INSTRUCTIONS
Place sweet potatoes in a saucepan and cover with water.
Bring to a boil over medium high heat. Reduce to a simmer and
cook until potatoes are fork tender, about 15 mins.
Drain sweet potatoes and return to the pot. Add in Soom
Tahini, olive oil and sumac and mash with a potato masher or
ricer. Season with salt and pepper to taste.
Heat 1/4 inch oil in a small saute pan over medium high heat.
Set aside a paper towel on a plate for cooling. Fry sage in two
batches for about five secs. making sure to coat in oil. Transfer
to paper towel with a slotted spoon and season with salt
immediately. Use to garnish with pine nuts.
INGREDIENTS
4 cups sweet potatoes, washed, peeled and diced
into 1” pieces (~1 1/2 lbs)1/4 cup Soom Tahini1/2 cup extra virgin olive oil, plus more for frying
TAHINI MASHED SWEET POTATOES with FRIED SAGE
What Jew Wanna Eat@whatjewwannaeat
2 tsp sumac
Kosher salt and fresh cracked
black pepper to taste
10 sage leaves
2 tsp pine nuts
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Best of 2014 Cookbook
INSTRUCTIONS
For the coleslaw: Combine the shredded coleslaw mix and scallions (to taste) in
a large bowl.
Pulse the radishes in a food processor just until coarsely
chopped; transfer to the bowl along with the cilantro, if using.
For the dressing: Use the flat side of a chef’s knife to smash the garlic, then
mince and smash until the garlic is close to a puree; transfer to
a jar with a tight-fitting lid.
Add Soom Tahini, oil, 1 tablespoon of the water, the lime juice,
agave nectar, black pepper, onion salt and cayenne pepper.
Seal, and shake vigorously to create an emulsified dressing.
If it seems too thick (not easily pourable), add the remaining
tablespoon of water; seal and shake.
Pour over the vegetables and toss to coat evenly. Add the
sesame seeds and toss lightly. Taste, and adjust the seasoning
as needed. Cover and refrigerate until ready to serve.
MAYO-FREE COLESLAWINGREDIENTS
For the coleslaw:6 cups shredded tricolor coleslaw mix
2 to 4 scallions, sliced
10 medium radishes1/2 cup fresh cilantro
2 tsp white sesame seeds
For the dressing:1 clove garlic
2 Tbsp Soom Tahini
2 Tbsp extra-virgin olive oil
2 Tbsp water
juice of 1 or 2 limes (1/4 cup)
2 tsp light agave1/2 tsp freshly ground black pepper, or more as needed1/4 tsp onion salt1/8 tsp ground cayenne pepper
Elaine Gordon, for The Washington Post @eatingbyelaine
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soomfoods.com
TAHINI PESTO PASTA
INSTRUCTIONS
Boil water for pasta. Add salt.
After pasta cooks, rinse with cold water and set to the side.
In a food processor, mix olive oil, garlic, lemon juice,
Soom Tahini, Parmesan cheese and basil.
Add salt and pepper to taste.
Pour pesto over pasta and mix thoroughly. Add sliced
tomatoes. Top with extra cheese for garnish.
Add any protein if desire.
INGREDIENTS
1 box pasta1/3 cup extra virgin olive oil
2 cloves garlic1/2 lemon, juiced
2 Tbsp Soom Tahini1/4 cup Parmesan cheese
1 cup basil
6 small tomatoes
Salt and pepper to taste
ROASTED BRUSSELS SPROUTS with TAHINI SAUCE
INSTRUCTIONS
Tahini Sauce: Put salt, garlic clove and cilantro into a food
processor and process for 20 seconds. Add remaining
ingredients and process for 30 seconds. Scrape down sides
and bottom, then process for another 30 seconds. Add more
salt if needed.
Vegetables: Preheat oven to 400°F. Arrange vegetables on large
baking sheet and drizzle with olive oil, salt and pepper. Stir
to distribute, then put into oven for 25 minutes. Remove and
flip the brussels sprouts. Place back into oven for another 15
minutes. Remove, arrange on a plate and drizzle with the tahini
sauce and a little chopped parsley.
INGREDIENTS
Vegetables:1 pound brussels sprouts,
stems cut off, halved
2 medium parsnips, peeled,
cut in 1” coins and halved
1 1/2 Tbsp olive oil1/2 tsp salt
pinch of pepper
Tahini Sauce:1/4 tsp salt (or to taste)
1 clove garlic
1 Tbsp chopped cilantro
1 Tbsp chopped parsley1/3 cup Soom Tahini
2 Tbsp olive oil
2 Tbsp lemon juice
2 1/2 Tbsp water
Heart Beet Kitchen@amanda_paa
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Best of 2014 Cookbook
7 Bites@sevenbites
GLAZED HONEY TAHINI POTATOES
INSTRUCTIONS
Preheat oven to 400°F.
Thinly slice potatoes. Place in a large bowl. Sprinkle about 1 Tbsp
of paprika and pour 3 Tbsp of olive oil over potatoes. Mix.
Coat fry pan with a thin layer of olive oil. Place sliced potatoes
in the frying pan on a medium-high heat. Since there are many
potato slices, repeat this step.
While the potatoes are in the frying pan, sprinkle a little paprika.
Continue to add olive oil as needed. Flip potatoes evenly cook
both sides. Once potato slices begin to brown, remove from the
pan and lay flat in a baking dish.
When all potato slices are placed in the baking dish, set aside.
In a saucepan, pour cream and Soom Tahini on a medium-high
heat. Stir well.
Once sauce begins to bubble, evenly pour over potatoes. Drizzle
honey and salt over potatoes. Place in the oven for 20 minutes.
INGREDIENTS
3 medium potatoes
1 Tbsp of garlic powder1/2 cup of olive oil
2 Tbsp of Soom Tahini1/2 tsp of salt
INSTRUCTIONS
Preheat oven to 350°F.
Peel and chop carrots. Then, boil carrots until soft; drain and
transfer to a large mixing bowl.
While carrots are still warm, use an electric mixer to beat with
sugars, cinnamon, baking powder and vanilla extract until
smooth.
Mix in flour, eggs and Soom Tahini.
Transfer to a baking dish.
Bake in the oven for about 40 minutes (or until top is brown).
INGREDIENTS
5 large carrots1/4 cup sugar1/4 cup brown sugar
1 1/2 tsp baking powder
1 1/2 tsp vanilla extract
1 tsp cinnamon
CARROT SOUFFLE
3 eggs
2 Tbsp flour1/2 cup Soom Tahini
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soomfoods.com
INGREDIENTS
1 cup dry millet
2 1/2 cup vegetable stock1/2 tsp salt
1 Tbsp vegan butter
1 acorn squash
2 cup green beans
2 Tbsp olive oil
INSTRUCTIONS
Preheat the oven to 350°F.
Slice the squash in half, scoop out the seeds, brush the inner
surface with 1 tablespoon olive oil, and season with cinnamon,
salt and pepper.
Put the squash in the oven for 40 to 50 minutes, flipping half-
way through.
While the squash is baking, heat a large pot over medium heat.
Add the millet and dry toast it for 4 to 5 minutes, making sure
it doesn’t burn.
After toasted, add the vegetable stock and 1/2 tsp of salt to the
pot (it will bubble) and increase the heat to high and bring the
pot to a boil.
Once boiling, reduce the heat to low, add the vegan butter and
place a lid on the pot for 15 minutes.
After 15 minutes, take the pot off of the heat and let sit (with
the lid on) for 10 minutes.
Then heat a large skillet over medium high heat with 1 Tbsp of
olive oil. Add the green beans and season with cinnamon, salt
and pepper.
Sauteé the beans for 5 to 7 minutes.
Once the beans are finished, begin assembling the salad.
Slice the squash into cubes (discarding the skin), chop the
beans, and mix with the millet.
Then add the raisins, walnuts, and hemp seeds. Mix well.
Finally, drizzle the salad with Soom Tahini.
SQUASH, GREEN BEAN & MILLET WINTER SALAD
Brewing Happiness@brewinghappiness
1/4 cup raisins1/3 cup walnuts
2 Tbsp hemp seeds
2 Tbsp Soom Tahini
cinnamon
salt
pepper
23
desserts
Best of 2014 Cookbook
TAHINI CARROT CAKE
INSTRUCTIONS
Heat oven to 350°F. Oil a 9x13 pan and sprinkle sesame seeds
around the edges. Add any extra seeds to the batter later.
Mix sugar, oil and eggs in a bowl with an electric mixer or
vigorously by hand. Add Soom Tahini, flour, baking soda,
baking powder, salt, cinnamon and allspice.
Beat until very well blended. Add carrots and walnuts and mix
by hand to blend.
Pour into the prepared pan and bake for 30 minutes or until a
knife comes out clean.
INGREDIENTS1/2 cup sesame seeds3/4 cup vegetable oil
1 1/2 cups brown sugar
4 eggs3/4 cup Soom Tahini
1 1/4 cup flour
1 tsp baking soda1/2 tsp baking powder1/2 tsp salt
1 Tbsp ground cinnamon
1 tsp ground allspice
2 1/2 cups grated carrots
1 1/2 cups walnuts
26
soomfoods.com
Barlume Apothecary@barlumeapothecary
CHOCOLATE TAHINI & PISTACHIO COOKIES
INSTRUCTIONS
Preheat oven to 375°F.
Cream tahini, coconut shortening, butter and brown sugar until
smooth and light.
Add coconut milk, vanilla and egg. Mix well.
In a separate bowl, whisk all dry ingredients. Add dry to wet
and mix well.
Place 1 to 2 tablespoon-sized balls of dough on parchment
paper 2 inches apart.
Bake at 375°F for 12 minutes. Remove from oven and press
cookies with spatula to flatten.
INGREDIENTS3/4 cup Soom Tahini1/4 cup coconut shortening1/4 cup unsalted butter
1 1/4 cups dark brown sugar
4 Tbsp coconut milk
2 Tbsp vanilla
1 egg, room temperature
2 cups gluten-free flour
1 tsp xanthan gum
1 tsp salt
1 tsp baking soda1/4 cup pistachio meal
4 Tbsp cocoa powder
Dishing Up The Dirt@andreabemis
SPICED HONEY TAHINI COOKIES
INSTRUCTIONS
Preheat the oven to 350°F. Line a baking sheet with parchment
paper and stack onto another thin baking sheet. Spread the
sesame seeds on a pie plate.
In a small bowl whisk together the almond flour, baking soda,
salt and spices. In a large bowl mix the honey, Soom Tahini and
vanilla. Add the dry ingredients to the wet ingredients and mix
until well combined. Taste test and add more spices if needed.
Using a 1 1/2 inch scoop, scoop the dough into small balls. Roll
the balls in the sesame seeds and then flatten them into 1/4
inch thick rounds. Transfer the rounds to the baking sheet.
Arrange the cookies so they’re about 2 inches apart. Bake in
the oven for 8 mins. or until the bottoms are lightly browned.
Transfer cookies to a cooling rack and let cool completely.
INGREDIENTS1/2 cup sesame seeds
1 1/2 cups almond flour1/2 tsp baking soda1/4 tsp fine sea salt1/2 tsp ground ginger1/2 tsp ground cinnamon1/4 tsp ground nutmeg
1/8 tsp ground cloves1/3 cup honey1/3 cup Soom Tahini
1 tsp vanilla extract
27
Best of 2014 Cookbook
The Seasonal Diet@theseasonaldiet
INSTRUCTIONS
Line a loaf pan with parchment paper.
Place Soom Chocolate Spread and coconut oil in a double broiler
and melt together.
Pour cereal into pot and stir well to combine.
Pour mixture into loaf pan and sprinkle with coconut sugar.
Place in freezer for at least 3 hours.
Store remaining in freezer as they start to melt after a while.
INGREDIENTS1/2 cup Soom Chocolate Spread
2 cups millet or brown rice cereal (unsweetened)
2 Tbsp coconut oil
2 Tbsp coconut sugar
CHOCOLATE SESAME DATE BITES
INSTRUCTIONS
Blend dates in food processor; remove and place in large
mixing bowl.
Blend walnuts in food processor; remove and add to dates.
Mix walnuts, dates and add 1 cup coconut flakes.
Add Soom Chocolate Spread to the mixture, stirring until
ingredients are thoroughly incorporated.
Scoop a tablespoon of the mixture into your palm; roll into a
small ball.
Pour remaining coconut flakes onto a cutting board and roll
each ball around until covered. Repeat.
Chill in the refrigerator, covered in wax paper until ready to eat.
INGREDIENTS
2 cups dried dates
1 cup walnut pieces
1 cup and 1/2 cup coconut flakes1/2 cup Soom Chocolate Spread
CHOCOLATE INDULGE BARS
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soomfoods.com
Vegging at the Shore@veggingattheshore
INSIDE OUT PEANUT BUTTER CUPS
INSTRUCTIONS
For the peanut butter layer, mix everything in a bowl. Make
sure it’s fully incorporated. Pour about 2 tsp of the mixture into
silicone cupcake liners (if you use paper, put them in muffins
so that they keep their shape). Put in fridge to firm up, about
30 minutes. If you’re in a rush, put in freezer.
Meanwhile, make the chocolate layer by mixing Soom
Chocolate Spread with the powdered sugar. The consistency
will be firmer than that of the peanut butter, it’ll be almost like
play doh.
When ready, take the cups out and add the chocolate layer.
you can spread it out to make distinct layers, or keep the
edges clear so that the pb can be poured over it to cover.
Add the final layer of peanut butter over top and fridge.
When firm, take out of liners and serve immediately or keep in
covered container, in the refrigerator.
INGREDIENTS
6 Tbsp creamy peanut butter
4 Tbsp coconut oil, liquid but not hot
3 Tbsp powdered sugar
4 Tbsp Soom Chocolate Spread
1 Tbsp powdered sugar
More Stomach@morestomachblog
INSTRUCTIONS
In a large bowl whisk together flour, baking soda and salt and set
aside. Using an electric mixer beat the softened butter and sugar
until smooth. Add the egg and beat until fluffy, about 2 minutes.
Beat in vanilla.
With the mixer on low, gradually add the flour mixture, mixing
until just incorporated. Shape into 2 disks, wrap in plastic and
refrigerate for at least an hour.
Preheat oven to 350°F. Working with one disk at a time, roll out
dough. Using a round cookie cutter, cut out cookies and place
on a greased baking sheet. Bake for 12 to 15 minutes. When
cool, spread Soom Chocolate Spread between 2 cookies, put
sandwich together. Using a sifter, sprinkle with powdered sugar.
INGREDIENTS
2 1/2 cups all-purpose flour1/4 tsp baking soda1/4 tsp salt
1 cup unsalted butter3/4 cup granulated sugar
1 large egg
CHOCOLATE SANDWICH COOKIES
1 tsp vanilla extract
1 cup Soom Chocolate Spread1/4 cup confectioner’s sugar
29
Best of 2014 Cookbook
Shannon Sarna, The Nosher@shasarna
HALVA SWIRL BROWNIES
INSTRUCTIONS
Pre-heat oven to 350°F. Grease and line an 8x8 baking pan with cooking spray.
For the brownie layer:Sift flour, cocoa, cinnamon, salt and baking powder into a medium sized bowl.
In a small bowl cream the sugar and butter together until smooth, add eggs one at a time, beat well then
add vanilla.
Fold egg, sugar, butter and vanilla mixture into the bowl of dry ingredients. Fold in chocolate chips.
Spread 3/4 of the brownie batter into the bottom of an 8x8 baking dish.
For the halva-cream cheese layer:Cream together butter, sugar and flour. Add cream cheese and mix/blend until smooth.
Scrape bowl and add the egg and beat until light and creamy.
Scrape down bowl again and add Soom Tahini. Beat one minute or until Soom Tahini is mixed into the cream
cheese mixture completely.
To assemble:
Randomly dollop the tahini-cream cheese topping over the brownie batter. Dollop the remaining brownie
batter on top.
Sprinkle halva pieces on top. Swirl the topping together into batter using a butter knife.
Bake at 350°F for around 40 to 45 minutes.
Allow to cool and cut brownies into squares.
INGREDIENTS
Halva-cream cheese:5 oz cream cheese
2 Tbsp butter, softened1/4 cup sugar
1 egg
1 Tbsp flour1/2 cup Soom Tahini
For the top:1/4 cup – 1/2 cup crumbled
halva pieces
The brownie layer:3/4 cup flour1/3 cup Special Dark Cocoa1/2 tsp baking powder1/4 tsp cinnamon1/2 tsp salt1/4 cup butter, softened
1 cup sugar
1 tsp vanilla
2 large eggs1/4 cup chocolate chips
30
soomfoods.com
Feast Your Eyes / Essen Kosher Catering
CHOCOLATE TAHINI SHORTBREAD BARSINGREDIENTS
Shortbread cookie base:1/2 cup butter (softened)
3 Tbsp sugar
1 tsp vanilla extract
1 cup flour
Tahini filling:3/4 cup Soom Tahini1/4 cup butter (softened)
1 1/2 cups powdered sugar
1 - 2 Tbsp water
INSTRUCTIONS
Shortbread cookie base:Preheat oven to 350°F.
Cream together butter, sugar and vanilla. Stir in flour 1/2 cup at a time. Combine until dough forms (do
not over mix.)
Press into an 8x8 pan lined with parchment paper and bake for 20 minutes.
Remove from oven and cool.
Tahini filling:Cream together Soom Tahini, butter and powdered sugar. Add water 1 teaspoon at a time and stir until
you reach a consistency about the same as the shortbread dough.
When cookie base is cool, spread tahini filling in an even layer.
Place in refrigerator to set while preparing the chocolate topping.
Chocolate topping:Heat cream to simmer. Pour over chocolate.
Let sit for five minutes, then whisk until smooth.
Remove bars from refrigerator, pour chocolate over top and spread a smooth layer over Soom Tahini.
Tap the pan on the counter to smooth out the surface.
Return to refrigerator to set. When ready, cut into 20 bars and serve.
Chocolate topping:6 oz semi-sweet chocolate
3 oz cream
31
Best of 2014 Cookbook32
More Stomach@morestomachblog
INSTRUCTIONS
Mix the spelt flour, sea salt and baking soda together in a bowl.
In a mixing bowl, cream together the Soom Chocolate Spread
and brown sugar on high until blended. Add the soy milk and
coconut oil and beat until creamy. Add in the dry ingredients
until just combined. Cover with plastic and chill for 30 minutes.
Preheat oven to 350°F. Line 2 baking sheets with parchment
paper. Toast a generous tablespoon of sesame seed in a frying
pan, about 5 minutes, until light brown.
Remove dough from fridge and using a tablespoon ice cream
scoop, roll out balls. Allow good amount of space between
cookies as they will spread. Just barely flatten the balls, but
you want to create a slight indent, and top with some mini
dark chocolate chips and a sprinkle of toasted sesame seeds.
Bake for 15 minutes.
Allow cool on pan and then transfer to rack to cool completely.
Top with toasted sesame seeds.
INGREDIENTS
Cookie base:2 Tbsp refined coconut oil1/4 cup non-dairy milk3/4 cup Soom Chocolate 3/4 cup brown sugar1/2 tsp baking soda
CHOCOLATE CHIP COOKIES with SESAME TOPPING
1/2 tsp fine sea salt3/4 cup spelt flour
Toppings:1/3 cup mini dark chocolate chips
Sprinkle of sesame seeds, toasted
Chef Ross Olchvary, Sprig & Vine@sprigandvine
INSTRUCTIONS
Blend all ingredients until smooth. Alternatively, whisk all
ingredients together in mixing bowl until smooth and no
lumps remain.
Chill for at least 4 hours in refrigerator. Process in ice cream
maker according to manufacturer’s instructions.
Sprinkle with toasted sesame seeds before serving.
INGREDIENTS1/2 Cup Soom Tahini
13 1/2 oz can Coconut Milk (Regular, not Low Fat or Light)1/4 Cup + 2 Tbsp Agave1/2 tsp Vanilla Extract
VEGAN SESAME ICE CREAM
1/8 tsp Salt1/8 tsp Xanthan Gum (optional)
sesame seeds, toasted
soomfoods.com33
SUMMER PEACH DELIGHT
INSTRUCTIONS
Slice peaches in half and remove core.
Place on grill for about 5 minutes until
slightly charred.
In a bowl, mix Soom Tahini and honey.
Scoop tahini mixture on top of peaches and finish with a
drizzle of honey.
If desired, enjoy with a bowl of ice cream, gelato or frozen
yogurt!
INGREDIENTS
3 peaches
4 Tbsp Soom Tahini
2 Tbsp honey
TAHINI APPLE CRUMBLE
INSTRUCTIONS
Mix brown sugar, rolled oats, flour and 3/4 cup of Soom Tahini
in a bowl.
Separately, combine the apple slices with jam in a baking dish
or pan and mix thoroughly.
Pour crumble mixture evenly over filling.
Drizzle the remaining Soom on top of the crumble.
Bake at 350°F for 35 minutes or until crumble top is brown.
INGREDIENTS
Crumble1 cup rolled oats
1 cup flour3/4 cup brown sugar
1 cup Soom Tahini
Filling5 - 6 apples, peeled and sliced
1 cup jam, any flavor
x Best of 2014 Cookbook
We love experimenting in our kitchen with Soom Tahini and Chocolate Spread and hope you do too! As you develop and post your own recipes, please tag us #soomfoods and @soomfoods.
thank youSoom Spreads are available on Amazon and at selected retailers. If you would like to see Soom Spreads at your local retailer, drop us a line at [email protected]
7 Bites
Barlume Apothecary
Blissful Basil
Brewing Happiness
Casey’s Wholesome Kitchen
Dishing Up The Dirt
Eating by Elaine
Feast Your Eyes / Essen Kosher Catering
Food Fitness Fresh Air
Heart Beet Kitchen
A special thanks to our contributors:
34
Chef Michael Solomonov, CookNSolo
More Stomach
Shannon Sarna, The Nosher
Opera Singer in the Kitchen
Chef Ross Olchvary, Sprig & Vine
The Seasonal Diet
Strength & Sunshine
Vegging at the Shore
VeguKate
What Jew Wanna Eat
WhyFoodWorks
Chef Zach Engel, Sous Chef, Shaya New Orleans
The indulgence of chocolate
The nourishment of sesame
SOOMFOODS.COM
PEANUT FREE
GLUTEN-FREE
DAIRY FREE
VEGAN
6g PROTEIN
25% DAILY IRON
where to buyPHILADELPHIA AREA Big Bear Natural Foods239 N Union St., Lambertville, NJ 08530
Bunn’s Natural Foods1007 Street Rd., Southampton, PA 18966
Creekside Co-op7909 High School Rd., Elkins Park, PA 19027
Downright Fresh2096 Springdale Rd, Cherry Hill, NJ 08003
Essene Market719 S. 4th St., Philadelphia, PA 19147
Fair Food Farmstand51 N 12th St, Philadelphia, PA 19107
Grapevine Natural Grocery5 N State St, Newtown, PA 18940
Green Aisle Grocery1618 E Passyunk Ave, Philadelphia, PA 191482241 Grays Ferry Ave, Philadelphia, PA 19146
In the Kitchen Cooking School10 Mechanic St., Haddonfield, NJ 08033
Manakeesh Cafe Bakery4420 Walnut St., Philadelphia, PA 19104
Martindale’s Market1172 Baltimore Pike, Springfield, PA 19064
Milk and Honey Market4435 Baltimore Ave., Philadelphia, PA 19104
Palm Tree Market 717 N 2nd St, Philadelphia, PA 19123
Rastelli Market Fresh112 Marlton Centre Blvd, Marlton, NJ 08053
ShopRite 400 East Evesham Road, Cherry Hill, NJ 08003Garden State Pavillions Shopping Center, South Cornell Avenue Cherry Hill, NJ 08002
Swarthmore Co-op341 Darthmouth Ave, Swarthmore, PA 19081
Tela’s Market1833 Fairmount Ave, Philadelphia, PA 19130
The Head Nut2408-10 Haverford Road, Ardmore, PA 19003
Weavers Way Co-ops559 Carpenter Ln., Philadelphia, PA 191198424 Germantown Ave., Philadelphia, PA 19118
NEW YORK AREA Campbell’s Cheese & Grocery502 Lorimer St, Brooklyn, NY 11211
Morano’s Italian Gourmet Market 1 East Main Street, Ramsey, NJ 07446
WASHINGTON, DC AREAAh Love Oil & Vinegar 2910 District Ave, Falls Church, VA, USA 22206
Brookville Market3427 Connecticut Avenue, NW, Washington, DC 20003
Each Peach Market3068 Mt. Pleasant St. NW, Washington, DC 20009
Mediterranean Way1717 Connecticut Ave. NW, Washington, DC 2009
Moti’s Market4860 Boiling Brook Pkwy, Rockville, MD 20852
Relay Foods https://www.relayfoods.com/
Salud, The Healthy Pantry1137 Walker Rd., Great Falls, VA 22066
Shalom Kosher 1361 Lamberton Drive, Silver Spring, MD 20902
Yekta1488 Rockville Pike, Rockville, MD 20852
BOSTON AREAThe Butcherie428 Harvard St., Brookline, MA 02446
36Best of 2014 Cookbook
where to enjoyPHILADELPHIA AREAAgno Grill 2104 Chestnut Street, Philadelphia, PA 19103
American Sardine Bar1800 Federal Street, Philadelphia, PA 19146
Animo1701 Arch Street, Philadelphia, PA 19103210 Kings Hwy East, Haddonfield, NJ 08033
Café Olé147 North 3rd Street, Philadelphia, PA 19106
CheU Noodle Bar255 S 10th Street, Philadelphia, PA 19107
C+R Kitchen370 Montgomery Avenue, Merion Stateion, PA 19066
Desert Rose305 West State Street, Media, PA 19063
Dizengoff1605 Sansom Street, Philadelphia, PA 19103
Eat-A-Pita128 S. 12th Street, Philadelphia, PA 19107
Euphoria Smoothie1001 N. 2nd Street #23, Philadelphia, PA 19123
Federal Donuts701 N. 7th Street, Philadelphia, PA 19123
Fresh Press Juice Co.105 South Avenue East, Cranford, NJ 07076
High Street on Market308 Market Street, Philadelphia, PA 19106, USA
Honeygrow169 City Avenue, Bala Cynwyd, PA 19004 110 S. 16th Street, Philadelphia, PA 19102230 N. Radnor Chester Road, Radnor, PA 19087
Jerry’s Kitchen*
Mobile Awesome*
North Bowl909 North 2nd Street, Philadelphia, PA 19123
Pure Fare119 South 21st Street, Philadelphia, PA 19103
Schmear It*
South Philly Tap Room1509 Mifflin Street, Philadelphia, PA 19145
South Street Philly Bagels613 S. 3rd Street, Philadelphia, PA 19147
Soy Café630 N. 2nd Street, Philadelphia, PA 19123
Sprig and Vine450 Union Square Drive, New Hope, PA 18938
The Hearth7 East Ferry Street, New Hope, PA 18938
Vernalicious*
Vge845 B W Lancaster Avenue, Bryn Mawr, PA 19010
Zahav327 St. James Place, Philadelphia, PA 19106
NEW YORK AREA Balaboosta214 Mulberry Street, New York, NY 10012
Bar Bolonat611 Hudson Street, New York, NY 10014
Chop’t**
Del Posto85 10th Avenue, New York, NY 10011
Spring Street Natural62 Spring Street, New York, NY 10012
Taim*
WASHINGTON, DC AREAChop’t**
Proof775 G Street NW, Washington, DC 20001
Souper Girl314 Carroll Street, NW, Washington, DC 20012
Sundevich1314 9th Street Northwest, Washington, DC 20001
*Food Truck
**Various Location
soomfoods.com37