One of the things we love about Thanksgiving is that it is truly a holiday for everyone. People from all backgrounds enjoy the day and even get to bring their unique flavors and traditions to the celebration.
These days it seems everyone has a vegan or vegetarian guest at their table. So how about offering them some creative vegan dishes that even meat eaters will enjoy?
Forget the cream or non-dairy substitute to make creamy, dreamy mashed potatoes. Tahini will achieve the same smooth texture while adding a unique, nutty flavor. Unusual and absolutely delicious!
- 2 ½ lb yukon gold potatoes, peeled and quartered ( about 9-10 medium potatoes)
- 1 tsp salt
- ½ cup tahini (sesame paste)
- ¾ cup ice water
- ½–1 tsp salt (to taste)
- ¼ tsp black pepper
- ½ cup finely chopped, fresh parsley and/or 2-3 Tbsp toasted sesame seeds (optional)
- Place potatoes in a large pot and add enough water to cover them about 1½ inches.
- Bring water to a boil and add 1 tsp salt. Reduce heat to medium and continue cooking for about 30 minutes, until potatoes are soft (we recommend checking after 20 minutes).
- In the meantime, prepare the tahini sauce. Place tahini in a medium bowl. Add ½ tsp salt and ice water, ¼ cup at a time, whisking very well after each addition (the tahini will thicken after the first addition, but it will loosen up when you add more water).
- When the potatoes are soft and still warm, mash them slightly. Add tahini sauce, ½ tsp salt (optional, to taste) and whisk until creamy.
- Whisk in parsley and/or sesame seeds, if using.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Quick
- Cuisine: Holiday
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Pronounced: seh-FAR-dik, Origin: Hebrew, describing Jews descending from the Jews of Spain.