[video] Miso-Tahini Scallion Spread
In this episode of Cooking Outside The Box, Cynthia Lair shows us how to make a delicious Miso-Tahini Scallion Spread.
Tahini is a creamy paste made of crushed, hulled sesame seeds. Sesame is uniquely resistant to rancidity, perhaps why it has been enjoyed by many cultures for centuries. Miso and tahini mixed together makes a wonderful spread with endless variations.
- ½ cup tahini
- 1 tablespoon white or mellow miso
- 2-3 scallions, chopped fine
- Put tahini and miso in small bowl; mix well, adding a few drops of warm water if you want a thinner consistency.
- Stir in chopped scallion.
- Serve as a spread for bread or as a dip for fresh vegetables.
The star of this uber-simple dish is spring onions. We’re making a good ole hippy-dippy recipe, miso-tahini spread with scallions. In this case, miso-tahini spread with spring onions. Half a cup of tahini, which is ground up sesame seeds. A tablespoon of miso. Full of probiotics! And our beautiful spring onions.
These spring onions like other onions and scallions and leeks too, have a property called [alliums] that is antiviral, antiviral, antibacterial. Perfect for spring, right? Just cleansing. So, this is kind of thick in here. And that’s cool, I mean this is perfect for spreading on bread and stuff. But just in case you wanted to, you wanted to make it a little bit thinner, be sure to use hot water if you want it thinner, not cold water. Cold water, it will seize up.
Vitamin A, Vitamin C, Vitamin K, low on calories. Put them in salsas, put them in salads, put them in spreads. Miso-Tahini spread with fresh spring onions. You can spread it on bread, put it in your lunch box, you can spread it on radishes. It’s a little different kind of thing that you could take to a potluck with some stuff. Yum. I’m liking that. Embarrassingly simple, but it tastes really really good. Hmm.