Tahini and turmeric are two of our favorite secret ingredeints to incorporate into our recipes at home to really boost flavor. We were particularly excited when our friends at May I Have That Recipe debuted their new cookbook Tahini & Turmeric, 101 Middle Eastern Classic Made Irresistibly Vegan at the end of May. The pages are bursting with beautiful recipes with big flavors that are totally vegan and easy to make.
On May 29th, Vicky Cohen and Ruth Fox welcomed their new cookbook Tahini & Turmeric, 101 Middle Eastern Classic Made Irresistibly Vegan to the scene. The book is filled with approachable recipes inspired by the dishes of Turkey, Lebanon, Israel, the Mediterranean cuisines and beyond. Each concoction is beautiful, colorful, delicious and has plenty of nutritional value.
The photos will not only make your tastebuds sing, but each chapter will tantalize your mind with descriptions and histories of Middle Eastern foods and spices. Leaving packaged foods behind, this cookbook shares rich dishes that help you savor beautiful flavors, without meat or other animal products, and still feel full and satisfied. Whether you are vegan or not, this is a cookbook you should add to your kitchen collection. Check out one of our favorite recipes from the book, a vegan tahini cheesecake made with cashews and dates and topped with a stunning mound of pomegranate seeds.
Excerpted from Tahini and Turmeric: 101 Middle Eastern Classics—Made Irresistibly Vegan by Ruth Fox & Vicky Cohen. Copyright ©2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.Print
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