STEPS 1. In a mixing bowl, combine the date molasses and tahini. Add 2 tbsp of the sweet cream and stir until combined. 2. In a separate, chilled bowl whip the rest of the cream smooth and unified, about medium-stiff peaks. 3. Gently fold the whipped cream into the silan and tahini mixture. Divide into serving cups and refrigerate.
Sprinkle the flaky halva, pistachios, and pecan nuts over the halva mousse before serving.
As far as cozy winter food goes, it's hard to beat a Shepherd's Pie. It's hearty and warming, perfect for the days when the sun sets at 5 and it's too cold to leave the house. As much as we enjoy the traditional version, we also love a plant based option, using lentils in place of ground meat. The tahini is a great substitute here for butter in the mashed potato topping, and adds a rich, creaminess to the filling. Our founder, Rachel's husband and kids enjoyed this dish for dinner the day we shot this picture and gave it a big unanimous thumbs up!
"I usually toss cooked vegetables into my dinner pastas for added fiber and nutrition. This recipe--which calls for an entire head of cooked broccoli--takes that effort to a whole new level. Half of the broccoli gets chopped and added to the pasta, while the remaining half is pureed into a bright green, tahini-based pesto. The creamy texture of this pesto gives more body to the finished recipe than an oil-based pesto would. Untraditional as it is, it has become by favorite pesto for using in pasta dishes."