Soom Foods Best of 2014 Cookbook

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A Collection of Sesame Recipes by Soom Foods

TRANSCRIPT

  • Best of 2014 COOKBOOK

    presents

    A Collection of Sesame Recipes

  • 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

    Weve 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 contributors 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 youre 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 Jackies husband Omri, an Israeli tahini expert who has been in the industry for almost 10 years.

    While spending time together in Israel, Omris 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 Omris mother responded, Its tahini! Tahini isnt 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

    -

  • 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 & JALAPEO 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 425F. 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 350F. 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

    8

  • soomfoods.com

    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

    9

  • 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

    10

    Chef Michael Solomonov, CookNSolo @MikeSolomonov @zahavrestaurant @federaldonuts @dizengoff_philly

    ZUCCHINI BABA GANOUSH

    INSTRUCTIONS

    Preheat oven to 450F. 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 pure 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 zucchin