Soom Foods Best of 2014 Cookbook by soomfoods

presents

Best of 2014 COOKBOOK A Collection of Sesame Recipes

welcome 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.

We’ve 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 contributor’s 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 vegetarianIt felt natural to dedicate a cookbook to our favorite ingredient— SESAME— friendly, delicious and nutritious. and highlight its flavorful role in savory We hope you’re hungry! and sweet dishes.

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 Jackie’s husband Omri, an Israeli tahini expert who has been in the industry for almost 10 years.

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.

While spending time together in Israel, Omri’s 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 Omri’s mother responded, “It’s tahini! Tahini isn’t just used for hummus, you know...”

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

table of contents 6

snacks

meals

desserts

SUMMER BEET HUMMUS

CHALLAH FRENCH TOAST

TAHINI CARROT CAKE

BEET TAHINI CROSTINI

OATMEAL and TAHINI JAM BARS

ASPARAGUS DIP

CARAMEL COCONUT TAHINI

CHOCOLATE TAHINI & PISTACHIO COOKIES

ROASTED RED PEPPER HUMMUS

GANACHE PANCAKES

PUMPKIN HUMMUS SWEET POTATO CROSTINI with TOASTED WALNUTS and TAHINI CAULIFLOWER FLATBREAD & JALAPEﾃ前 HUMMUS

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

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

TAHINI PESTO PASTA ROASTED BRUSSELS SPROUTS with TAHINI SAUCE CARROT SOUFFLE GLAZED HONEY TAHINI POTATOES SQUASH, GREEN BEAN & MILLET WINTER SALAD soomfoods.com

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

is sesame.

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snacks

SUMMER BEET HUMMUS INGREDIENTS 1 (15oz) can of chickpeas 1 /2 Tbsp garlic 1 lime, juiced 1 /4 cup Soom Tahini 1 /2 cup water 1 Tbsp olive oil

1 beet, roasted 1 /4 cup cilantro

INSTRUCTIONS Throw all ingredients into a blender or food processor. Blend until smooth. Serve with everything.

Brewing Happiness @brewinghappiness

BEET TAHINI CROSTINI INGREDIENTS 3 medium beets 1 baguette, sliced 1/2 inch 2 Tbsp olive oil 2 garlic cloves 1 tsp red wine vinegar 1 /2 cup Soom Tahini

/2 cup Greek yogurt salt and pepper to taste walnuts, chopped basil, cut into a chiffonade 1

INSTRUCTIONS Pre-heat oven to 425째F. 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.

What Jew Wanna Eat @whatjewwannaeat

While beets are cooling, lower oven to 350째F. 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.

Best of 2014 Cookbook

ASPARAGUS DIP INGREDIENTS 1 bunch asparagus 1 large yellow squash, diced 1 Tbsp coconut oil 1 /4 cup Soom Tahini 2 Meyer lemons, juiced 2 garlic cloves 1 1/4 tsp truffle salt 1 /4 cup veggie broth

1 tsp fresh thyme 1 tsp black pepper, ground black sesame seeds for garnish olive oil for garnish

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. Opera Singer in the Kitchen @singerinkitchen

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.

ROASTED RED PEPPER HUMMUS INGREDIENTS 2 cans cooked chickpeas 8 Tbsp Soom Tahini 1 red pepper, roasted 2 cloves garlic 2 /3 cup olive oil 2 tsp salt

1 lemon, juiced fresh ground black pepper cayenne pepper

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.

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ZUCCHINI BABA GANOUSH INGREDIENTS 4 large zucchini, halved 5 Tbsp olive oil 1 Tbsp kosher salt 1 small clove garlic 5 Tbsp lemon juice

1 cup Soom Tahini 1 /2 cup water Argan oil, for garnish black Cyprus sea salt

INSTRUCTIONS Preheat oven to 450°F. 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.

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

Roughly chop zucchini. Add half of zucchini and remaining ingredients to a blender and purée 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.

SWEET POTATO CROSTINI with TOASTED WALNUTS and TAHINI INGREDIENTS 1 medium sweet potato 1 /2 cup black eyed peas 1 /4 cup Soom Tahini 1 /2 Tbsp chili powder 1 /4 tsp nutmeg 1 /4 - 1/2 tsp cayenne, per

salt, to taste 1 /2 cup toasted walnuts honey, to drizzle lemon wedge, to squeeze 1 multigrain baguette, sliced into 1/2 inch-thick ovals

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. Food Fitness Fresh Air @GraceDi

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.

Best of 2014 Cookbook

CAULIFLOWER FLATBREAD & JALAPEÑO HUMMUS INGREDIENTS Jalapeno Hummus 3 ears of corn 2 jalapeño peppers 1 1/2 cans of chickpeas 2 Tbsp olive oil 2 limes, juiced 1 /2 cup Soom Tahini 1 cup water garlic salt pepper

Cauliflower Flatbread 1 /2 head of cauliflower 3 Tbsp flaxseed meal 9 Tbsp water 2 Tbsp olive oil 1 Tbsp Qi’a cereal 1 avocado, sliced basil oregano salt

INSTRUCTIONS Jalapeño Hummus Preheat the oven to 425°F. Wrap the corn in tin foil, and place on a baking sheet. Place the jalapeños directly onto the baking sheet. Bake for 30 minutes. After 30 minutes, take the jalapeños out of the oven, and transfer the corn directly onto the oven flats. Bake corn for another 15 minutes. After corn is done baking, cut the corn off of the cobs and throw it into the blender. Cut off the top of the jalapeños, and scrape out most of the seeds (unless you are a brave soul.) Brewing Happiness @brewinghappiness

Throw the jalapeños into the blender with the corn. Then add the chickpeas, Soom Tahini, olive oil, water, lime juice, garlic salt and pepper. Blend until smooth. Cauliflower Flatbread Preheat the oven to 400°F. Mix the flaxseed meal with the water in a bowl and set aside. It will congeal. Chop up your cauliflower into small pieces. Throw the cauliflower into a blender or food processor. Blend until small and “rice-like.” Transfer the cauliflower into a bowl with all of the other ingredients, adding spices to taste. Spread the mixture thin on a greased baking sheet. Bake for 45-60 mins. Take out of oven and let cool for 30 mins. Top with Roasted Corn & Jalapeño Hummus, avocado, garlic salt & pepper.

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meals

CHALLAH FRENCH TOAST INGREDIENTS 2 cup whole milk 4 large eggs, beaten 3 /4 cup sugar 1 /4 tsp vanilla extract 8 slices stale challah bread 4 Tbsp butter

4 Tbsp vegetable oil 8 tsp Soom Tahini 8 tsp Silan (Date Syrup) sea salt, to taste

INSTRUCTIONS Leave the sliced challah out overnight, uncovered, to stale. If you can’t stale the bread overnight, set the slices on a baking sheet in a 200°F oven for 10 minutes. Let cool fully before soaking in the egg mixture.

Chef Zach Engel Sous Chef, Shaya New Orleans @zjengel

In a large bowl, combine the milk, eggs, sugar and vanilla extract and mix thoroughly. Soak the challah slices in the egg mixture for 5 minutes. Melt the butter in a large, heavy skillet and add the vegetable oil. Once the butter and oil are hot, fry the soaked bread slices one or two at a time at each side until golden brown. On each piece of French Toast drizzle one teaspoon each of Soom Tahini and Silan. Sprinkle with a pinch of sea salt on top.

OATMEAL and TAHINI JAM BARS INGREDIENTS 1 1/4 cups of gluten-free all purpose flour 1 1/4 cups of gluten-free oats 1 /4 cup almond meal 1 cup packed dark brown sugar 3 /4 tsp sea salt 3 /4 tsp baking powder

/2 tsp baking soda /2 tsp of cinnamon 1 /2 cup unsalted butter 6 Tbsp Soom Tahini 2 cups of Barlume’s Apricot Cardamom Jam (or jam of your choice) 1 1

INSTRUCTIONS Preheat Oven to 350°F. Place dry ingredients and cubed cold butter into a food processor. Pulse until its forms a nice course crumb. Pour crumb mixture into a large mixing bowl and add 3 Tbsp of Soom Tahini using a pastry cutter or large fork, cut tahini into the crumb mixture. Then add remaining 3 Tbsp to crumb and cut into mixture. Barlume Apothecary @barlumeapothecary

Using an 8x8 or 9x9 square baking pan, line the pan with parchment paper. Set aside 1 1/2 cups of crumb mixture. Pour Remaining crumb mixture into the parchment lined 9x9 square pan and press evenly to form a nice packed crust. Bake for 12 to 15 minutes. Once the crust is set and slightly cooled (~5 min), spread jam over the top of the crust evenly in a thick layer, then sprinkle the reserved crumb mixture over the top of the jam. Bake for an additional 30 to 35 minutes. Allows bars to cool completely before cutting into squares.

Best of 2014 Cookbook

CARAMEL COCONUT TAHINI GANACHE PANCAKES INGREDIENTS 1 /4 cup coconut flour 1 tsp lucuma powder 1 tsp maca powder 1 tsp ginger 1 /2 tsp cinnamon 1 /8 tsp nutmeg 1 /4 tsp baking powder

/2 tsp sweetener of choice /2 cup egg whites 1 /4 cup + 1 Tbsp milk of choice 1 egg 1 tsp lucuma powder 1 /2 Tbsp melted coconut butter 1 /2 Tbsp Soom Tahini 1 1

INSTRUCTIONS Heat a pan over medium and melt coconut oil to coat bottom. Whisk together the dry ingredients in a medium sized mixing bowl, then whisk in the wet ingredients. Continue to whisk until the clumps are gone and the batter is smooth, but thick and only slightly pourable. Caseyâ&#x20AC;&#x2122;s Wholesome Kitchen @wholeandhealthy

Turn down the heat slightly to medium low. For each pancake, pour a little under 1/4 cup of the batter onto the pan until it forms a circle. Let cook until bubbles form on the top, then flip and cook until both sides are nicely browned. To achieve the fluff-factor, do not press down the pancakes after flipping them. Repeat with the rest of the batter. For the Caramel Coconut Tahini Ganache Combine lucuma powder, melted coconut butter and Soom Tahini in a small bowl and stir until it reaches a smooth, pourable consistency. If it is too thick, add a tiny drizzle of warm water, stirring constantly, until it becomes pourable.

BERRY BANANA SMOOTHIE INGREDIENTS 1 banana 1 cup mixed berries 1 /2 cup yogurt (your choice) 1 /2 cup milk (your choice) 1 /3 cup Soom Tahini 1 cup ice Drizzle honey INSTRUCTIONS Blend all ingredients!

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QUINOA & KALE SALAD with TAHINI-LEMON DRESSING INGREDIENTS 1 bunch kale 1 /2 cup grated parmesan 1 /2 cup slivered almonds 1 /2 cup dry quinoa, cooked 2 lemons, juiced 2 Tbsp Soom Tahini

1 tsp sugar or honey 1 tsp chopped garlic 1 Tbsp white vinegar Dash salt & pepper

INSTRUCTIONS De-stem and chop the kale into bite-sized pieces. In a blender or food processor, combine lemon juice, Soom Tahini, honey, garlic and white vinegar and blend until mixed. Drizzle over the kale. Here is the important step: with clean hands, massage the leaves until they turn bright green an soften (about 2 minutes). WhyFoodWorks @whyfoodworks

Toss with Parmesan, then add almonds and quinoa.

BALSAMIC TAHINI BEET NOODLES INGREDIENTS Balsamic Tahini Sauce 2 Tbsp balsamic vinegar 1 Tbsp Soom Tahini 1 /2 tsp chopped garlic 1 /4 tsp onion powder

The Salad 1 large beet 2 celery stalks, chopped 1 cup arugula 1 Tbsp toasted sesame seeds

INSTRUCTIONS Spiralize your beet by peeling the outer “skin”, chopping both ends off, and then spiralize it! In a small bowl, mix together the sauce ingredients. In a large bowl, add the beet noodles, celery, and arugula. Then pour in your sauce and toss very well. Sprinkle in the sesame seeds. Strength & Sunshine @rebeccagf666

Eat right away, or be patient and allow it to chill and marinate in the fridge for a few hours or overnight for optimal taste pleasure.

Best of 2014 Cookbook

CARROT SOUP with TAHINI and ROASTED CHICKPEAS INGREDIENTS 1 1/2 lb. carrots, chopped on a diagonal into 1/2-inch slices 3 1/2 Tbsp extra virgin olive oil 1 small onion, chopped 4 cloves garlic, minced 1 /2 tsp ground coriander 1 /4 tsp red pepper flakes 1 quart veggie broth 1 1/2 cups cooked chickpeas 1 /2 tsp ground cumin 1 /2 tsp smoked paprika 1 /2 lemon 3 /4 cup plain Greek yogurt 4 Tbsp Soom Tahini handful of parsley, chopped salt and pepper, to taste

Food Fitness Fresh Air @GraceDi INSTRUCTIONS Preheat oven to 425째F. Line large baking sheet with aluminum foil, and toss carrots with 1 1/2 Tbsp. of the olive oil. Sprinkle with salt. Roast for 25 to 30 minutes, stirring around the 15 minute mark. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add onion, and saute for 3 minutes, or until beginning to soften. Add the minced garlic, coriander and red pepper flakes and saute for 2 minutes longer, until the onions begin to caramelize. Add the roasted carrots and veggie broth. Bring to a low boil, then reduce heat to a simmer and cook for 10 minutes. Meanwhile, scatter the chickpeas on the roasting pan used for the carrots. Toss with remaining olive oil, cumin, smoked paprika, salt and pepper. Toss to coat evenly, then roast for 15 to 20 minutes, stirring halfway, until chickpeas start to get slightly crispy. Place soup in a blender and puree until smooth. Return to pan, and squeeze in the juice of the lemon. Adjust salt, if needed. Spoon the soup into bowls. Top each with a spoonful of yogurt and 1 tablespoon of Soom Tahini, as well as a handful of the roasted chickpeas. Sprinkle with parsley. Serve.

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FRENCH LENTIL & ROASTED VEGETABLE SALAD with CREAMY TAHINI DRESSING INGREDIENTS 1 cup french lentils 2 cups water 1 medium delicata squash 3 roma tomatoes, cut into eighths 2 portobello mushroom caps, gills removed and cut into 1-inch pieces 2 leeks, washed, halved lengthwise and thinly sliced 1 Tbsp olive oil 1 /2 tsp salt black pepper Dressing 2 Tbsp Soom Tahini 2 Tbsp olive oil 2 Tbsp white wine vinegar 1 - 2 Tbsp water or more as needed to thin the dressing 1 /2 tsp sea salt black pepper to taste

Blissful Basil @blissfulbasil INSTRUCTIONS Thoroughly rinse the lentils. Add the lentils and water to a medium saucepan over medium-high heat. Bring to a rapid simmer, reduce heat, and simmer uncovered for 20 to 30 minutes. If needed, add in more water to ensure that the lentils are slightly covered by the water throughout cooking. They’re done once they’ve become tender but not mushy. Once the lentils have finished cooking, strain off any excess water, transfer to a bowl, and let cool. While the lentils are cooking, preheat your oven to 400°F. Slice the ends off of the delicata squash and cut it in half lengthwise. Use a spoon to scoop our the seeds and discard them. Leaving the skin on, slice the squash into 1/2 inch-thick pieces. Line a baking pan with parchment paper. Spread the squash, tomatoes, mushrooms, and leeks out across the pan. Drizzle with the olive oil, and sprinkle with salt and pepper. Roast the vegetables for 30 to 35 minutes, tossing halfway through. For dressing, add all dressing ingredients to a mixing bowl and whisk for 30 seconds. Spread out a bed of 2 cups of arugula on a plate. Top with a 1/2 cup of the cooked lentils, 1/4 of the roasted vegetables and a drizzle of tahini dressing.

Best of 2014 Cookbook

TAHINI MASHED SWEET POTATOES with FRIED SAGE INGREDIENTS 4 cups sweet potatoes, washed, peeled and diced into 1â&#x20AC;? pieces (~1 1/2 lbs) 1 /4 cup Soom Tahini 1 /2 cup extra virgin olive oil, plus more for frying

2 tsp sumac Kosher salt and fresh cracked black pepper to taste 10 sage leaves 2 tsp pine nuts

INSTRUCTIONS Place sweet potatoes in a saucepan and cover with water. Bring to a boil over medium high heat. Reduce to a simmer and cook until potatoes are fork tender, about 15 mins. Drain sweet potatoes and return to the pot. Add in Soom Tahini, olive oil and sumac and mash with a potato masher or ricer. Season with salt and pepper to taste. What Jew Wanna Eat @whatjewwannaeat

Heat 1/4 inch oil in a small saute pan over medium high heat. Set aside a paper towel on a plate for cooling. Fry sage in two batches for about five secs. making sure to coat in oil. Transfer to paper towel with a slotted spoon and season with salt immediately. Use to garnish with pine nuts.

ROASTED CARROTS with MAPLE TAHINI DRIZZLE INGREDIENTS Roasted Carrots 2 lbs of carrots 1 tsp coconut oil, melted 1 tsp cinnamon Freshly ground sea salt pepper

Maple Tahini Drizzle: 2 1/2 Tbsp Soom Tahini 1 Tbsp maple syrup 1 Tbsp lemon juice 1 small clove garlic, minced 1 tsp apple cider vinegar 1 /2 tsp olive oil Freshly ground sea salt & pepper pomegranate seeds, handful

INSTRUCTIONS Preheat oven to 350Â°F. Place carrots in a single layer on a baking tray and drizzle with coconut oil. Sprinkle with cinnamon, sea salt and pepper and shake the tray back and forth to thoroughly coat carrots. Bake for 40 to 45 minutes, giving the tray a good shake after 20 minutes. Bake shorter time for crunchier carrots and longer time for softer carrots. When the carrots are nearly finished roasting, prepare the dressing. In a small bowl, whisk together Soom Tahini, maple syrup, lemon juice, garlic and apple cider vinegar. Whisk in olive oil and season with sea salt and pepper. Set aside. VeguKate @vegukate soomfoods.com

When carrots are finished roasting, place them on a platter and drizzle with the maple tahini dressing. Toss on a few pomegranate seeds if desired. Serve immediately and enjoy! 19

MAYO-FREE COLESLAW INGREDIENTS For the coleslaw: 6 cups shredded tricolor coleslaw mix 2 to 4 scallions, sliced 10 medium radishes 1 /2 cup fresh cilantro 2 tsp white sesame seeds

Elaine Gordon, for The Washington Post @eatingbyelaine

For the dressing: 1 clove garlic 2 Tbsp Soom Tahini 2 Tbsp extra-virgin olive oil 2 Tbsp water juice of 1 or 2 limes (1/4 cup) 2 tsp light agave 1 /2 tsp freshly ground black pepper, or more as needed 1 /4 tsp onion salt 1 /8 tsp ground cayenne pepper

INSTRUCTIONS For the coleslaw: Combine the shredded coleslaw mix and scallions (to taste) in a large bowl. Pulse the radishes in a food processor just until coarsely chopped; transfer to the bowl along with the cilantro, if using. For the dressing: Use the flat side of a chefâ&#x20AC;&#x2122;s knife to smash the garlic, then mince and smash until the garlic is close to a puree; transfer to a jar with a tight-fitting lid. Add Soom Tahini, oil, 1 tablespoon of the water, the lime juice, agave nectar, black pepper, onion salt and cayenne pepper. Seal, and shake vigorously to create an emulsified dressing. If it seems too thick (not easily pourable), add the remaining tablespoon of water; seal and shake. Pour over the vegetables and toss to coat evenly. Add the sesame seeds and toss lightly. Taste, and adjust the seasoning as needed. Cover and refrigerate until ready to serve.

Best of 2014 Cookbook

TAHINI PESTO PASTA INGREDIENTS 1 box pasta 1 /3 cup extra virgin olive oil 2 cloves garlic 1 /2 lemon, juiced 2 Tbsp Soom Tahini 1 /4 cup Parmesan cheese

1 cup basil 6 small tomatoes Salt and pepper to taste

INSTRUCTIONS Boil water for pasta. Add salt. After pasta cooks, rinse with cold water and set to the side. In a food processor, mix olive oil, garlic, lemon juice, Soom Tahini, Parmesan cheese and basil. Add salt and pepper to taste. Pour pesto over pasta and mix thoroughly. Add sliced tomatoes. Top with extra cheese for garnish. Add any protein if desire.

ROASTED BRUSSELS SPROUTS with TAHINI SAUCE INGREDIENTS Vegetables: 1 pound brussels sprouts, stems cut off, halved 2 medium parsnips, peeled, cut in 1â&#x20AC;? coins and halved 1 1/2 Tbsp olive oil 1 /2 tsp salt pinch of pepper

Heart Beet Kitchen @amanda_paa

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Tahini Sauce: 1 /4 tsp salt (or to taste) 1 clove garlic 1 Tbsp chopped cilantro 1 Tbsp chopped parsley 1 /3 cup Soom Tahini 2 Tbsp olive oil 2 Tbsp lemon juice 2 1/2 Tbsp water

INSTRUCTIONS Tahini Sauce: Put salt, garlic clove and cilantro into a food processor and process for 20 seconds. Add remaining ingredients and process for 30 seconds. Scrape down sides and bottom, then process for another 30 seconds. Add more salt if needed. Vegetables: Preheat oven to 400Â°F. Arrange vegetables on large baking sheet and drizzle with olive oil, salt and pepper. Stir to distribute, then put into oven for 25 minutes. Remove and flip the brussels sprouts. Place back into oven for another 15 minutes. Remove, arrange on a plate and drizzle with the tahini sauce and a little chopped parsley.

CARROT SOUFFLE INGREDIENTS 5 large carrots 1 /4 cup sugar 1 /4 cup brown sugar 1 1/2 tsp baking powder 1 1/2 tsp vanilla extract 1 tsp cinnamon

3 eggs 2 Tbsp flour 1 /2 cup Soom Tahini

INSTRUCTIONS Preheat oven to 350째F. Peel and chop carrots. Then, boil carrots until soft; drain and transfer to a large mixing bowl. While carrots are still warm, use an electric mixer to beat with sugars, cinnamon, baking powder and vanilla extract until smooth. Mix in flour, eggs and Soom Tahini. Transfer to a baking dish. Bake in the oven for about 40 minutes (or until top is brown).

GLAZED HONEY TAHINI POTATOES INGREDIENTS 3 medium potatoes 1 Tbsp of garlic powder 1 /2 cup of olive oil 2 Tbsp of Soom Tahini 1 /2 tsp of salt INSTRUCTIONS Preheat oven to 400째F. Thinly slice potatoes. Place in a large bowl. Sprinkle about 1 Tbsp of paprika and pour 3 Tbsp of olive oil over potatoes. Mix. Coat fry pan with a thin layer of olive oil. Place sliced potatoes in the frying pan on a medium-high heat. Since there are many potato slices, repeat this step. 7 Bites @sevenbites

While the potatoes are in the frying pan, sprinkle a little paprika. Continue to add olive oil as needed. Flip potatoes evenly cook both sides. Once potato slices begin to brown, remove from the pan and lay flat in a baking dish. When all potato slices are placed in the baking dish, set aside. In a saucepan, pour cream and Soom Tahini on a medium-high heat. Stir well. Once sauce begins to bubble, evenly pour over potatoes. Drizzle honey and salt over potatoes. Place in the oven for 20 minutes.

Best of 2014 Cookbook

SQUASH, GREEN BEAN & MILLET WINTER SALAD INGREDIENTS 1 cup dry millet 2 1/2 cup vegetable stock 1 /2 tsp salt 1 Tbsp vegan butter 1 acorn squash 2 cup green beans 2 Tbsp olive oil

/4 cup raisins /3 cup walnuts 2 Tbsp hemp seeds 2 Tbsp Soom Tahini cinnamon salt pepper

1 1

INSTRUCTIONS Preheat the oven to 350°F. Slice the squash in half, scoop out the seeds, brush the inner surface with 1 tablespoon olive oil, and season with cinnamon, salt and pepper. Put the squash in the oven for 40 to 50 minutes, flipping halfway through. While the squash is baking, heat a large pot over medium heat. Add the millet and dry toast it for 4 to 5 minutes, making sure it doesn’t burn.

Brewing Happiness @brewinghappiness

After toasted, add the vegetable stock and 1/2 tsp of salt to the pot (it will bubble) and increase the heat to high and bring the pot to a boil. Once boiling, reduce the heat to low, add the vegan butter and place a lid on the pot for 15 minutes. After 15 minutes, take the pot off of the heat and let sit (with the lid on) for 10 minutes. Then heat a large skillet over medium high heat with 1 Tbsp of olive oil. Add the green beans and season with cinnamon, salt and pepper. Sauteé the beans for 5 to 7 minutes. Once the beans are finished, begin assembling the salad. Slice the squash into cubes (discarding the skin), chop the beans, and mix with the millet. Then add the raisins, walnuts, and hemp seeds. Mix well. Finally, drizzle the salad with Soom Tahini.

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desserts

TAHINI CARROT CAKE

INGREDIENTS /2 cup sesame seeds 3 /4 cup vegetable oil 1 1/2 cups brown sugar 4 eggs 3 /4 cup Soom Tahini 1 1/4 cup flour 1 tsp baking soda 1 /2 tsp baking powder 1 /2 tsp salt 1 Tbsp ground cinnamon 1 tsp ground allspice 2 1/2 cups grated carrots 1 1/2 cups walnuts 1

INSTRUCTIONS Heat oven to 350째F. Oil a 9x13 pan and sprinkle sesame seeds around the edges. Add any extra seeds to the batter later. Mix sugar, oil and eggs in a bowl with an electric mixer or vigorously by hand. Add Soom Tahini, flour, baking soda, baking powder, salt, cinnamon and allspice. Beat until very well blended. Add carrots and walnuts and mix by hand to blend. Pour into the prepared pan and bake for 30 minutes or until a knife comes out clean.

Best of 2014 Cookbook

CHOCOLATE TAHINI & PISTACHIO COOKIES INGREDIENTS 3 /4 cup Soom Tahini 1 /4 cup coconut shortening 1 /4 cup unsalted butter 1 1/4 cups dark brown sugar 4 Tbsp coconut milk 2 Tbsp vanilla 1 egg, room temperature

2 cups gluten-free flour 1 tsp xanthan gum 1 tsp salt 1 tsp baking soda 1 /4 cup pistachio meal 4 Tbsp cocoa powder

INSTRUCTIONS Preheat oven to 375°F. Cream tahini, coconut shortening, butter and brown sugar until smooth and light. Add coconut milk, vanilla and egg. Mix well. Barlume Apothecary @barlumeapothecary

In a separate bowl, whisk all dry ingredients. Add dry to wet and mix well. Place 1 to 2 tablespoon-sized balls of dough on parchment paper 2 inches apart. Bake at 375°F for 12 minutes. Remove from oven and press cookies with spatula to flatten.

SPICED HONEY TAHINI COOKIES INGREDIENTS 1 /2 cup sesame seeds 1 1/2 cups almond flour 1 /2 tsp baking soda 1 /4 tsp fine sea salt 1 /2 tsp ground ginger 1 /2 tsp ground cinnamon 1 /4 tsp ground nutmeg

/8 tsp ground cloves /3 cup honey 1 /3 cup Soom Tahini 1 tsp vanilla extract 1 1

INSTRUCTIONS Preheat the oven to 350°F. Line a baking sheet with parchment paper and stack onto another thin baking sheet. Spread the sesame seeds on a pie plate.

Dishing Up The Dirt @andreabemis

In a small bowl whisk together the almond flour, baking soda, salt and spices. In a large bowl mix the honey, Soom Tahini and vanilla. Add the dry ingredients to the wet ingredients and mix until well combined. Taste test and add more spices if needed. Using a 1 1/2 inch scoop, scoop the dough into small balls. Roll the balls in the sesame seeds and then flatten them into 1/4 inch thick rounds. Transfer the rounds to the baking sheet. Arrange the cookies so they’re about 2 inches apart. Bake in the oven for 8 mins. or until the bottoms are lightly browned. Transfer cookies to a cooling rack and let cool completely.

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CHOCOLATE SESAME DATE BITES INGREDIENTS 2 cups dried dates 1 cup walnut pieces 1 cup and 1/2 cup coconut flakes 1 /2 cup Soom Chocolate Spread INSTRUCTIONS Blend dates in food processor; remove and place in large mixing bowl. Blend walnuts in food processor; remove and add to dates. Mix walnuts, dates and add 1 cup coconut flakes. Add Soom Chocolate Spread to the mixture, stirring until ingredients are thoroughly incorporated. Scoop a tablespoon of the mixture into your palm; roll into a small ball. Pour remaining coconut flakes onto a cutting board and roll each ball around until covered. Repeat. Chill in the refrigerator, covered in wax paper until ready to eat.

CHOCOLATE INDULGE BARS INGREDIENTS 1 /2 cup Soom Chocolate Spread 2 cups millet or brown rice cereal (unsweetened) 2 Tbsp coconut oil 2 Tbsp coconut sugar INSTRUCTIONS Line a loaf pan with parchment paper. Place Soom Chocolate Spread and coconut oil in a double broiler and melt together. Pour cereal into pot and stir well to combine. Pour mixture into loaf pan and sprinkle with coconut sugar. Place in freezer for at least 3 hours. Store remaining in freezer as they start to melt after a while. The Seasonal Diet @theseasonaldiet

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INSIDE OUT PEANUT BUTTER CUPS INGREDIENTS 6 Tbsp creamy peanut butter 4 Tbsp coconut oil, liquid but not hot 3 Tbsp powdered sugar 4 Tbsp Soom Chocolate Spread 1 Tbsp powdered sugar INSTRUCTIONS For the peanut butter layer, mix everything in a bowl. Make sure it’s fully incorporated. Pour about 2 tsp of the mixture into silicone cupcake liners (if you use paper, put them in muffins so that they keep their shape). Put in fridge to firm up, about 30 minutes. If you’re in a rush, put in freezer.

More Stomach @morestomachblog

Meanwhile, make the chocolate layer by mixing Soom Chocolate Spread with the powdered sugar. The consistency will be firmer than that of the peanut butter, it’ll be almost like play doh. When ready, take the cups out and add the chocolate layer. you can spread it out to make distinct layers, or keep the edges clear so that the pb can be poured over it to cover. Add the final layer of peanut butter over top and fridge. When firm, take out of liners and serve immediately or keep in covered container, in the refrigerator.

CHOCOLATE SANDWICH COOKIES INGREDIENTS 2 1/2 cups all-purpose flour 1 /4 tsp baking soda 1 /4 tsp salt 1 cup unsalted butter 3 /4 cup granulated sugar 1 large egg

1 tsp vanilla extract 1 cup Soom Chocolate Spread 1 /4 cup confectioner’s sugar

INSTRUCTIONS In a large bowl whisk together flour, baking soda and salt and set aside. Using an electric mixer beat the softened butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in vanilla.

Vegging at the Shore @veggingattheshore

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With the mixer on low, gradually add the flour mixture, mixing until just incorporated. Shape into 2 disks, wrap in plastic and refrigerate for at least an hour. Preheat oven to 350°F. Working with one disk at a time, roll out dough. Using a round cookie cutter, cut out cookies and place on a greased baking sheet. Bake for 12 to 15 minutes. When cool, spread Soom Chocolate Spread between 2 cookies, put sandwich together. Using a sifter, sprinkle with powdered sugar. 29

HALVA SWIRL BROWNIES INGREDIENTS Halva-cream cheese: 5 oz cream cheese 2 Tbsp butter, softened 1 /4 cup sugar 1 egg 1 Tbsp flour 1 /2 cup Soom Tahini For the top: 1 /4 cup – 1/2 cup crumbled halva pieces

The brownie layer: 3 /4 cup flour 1 /3 cup Special Dark Cocoa 1 /2 tsp baking powder 1 /4 tsp cinnamon 1 /2 tsp salt 1 /4 cup butter, softened 1 cup sugar 1 tsp vanilla 2 large eggs 1 /4 cup chocolate chips

Shannon Sarna, The Nosher @shasarna INSTRUCTIONS Pre-heat oven to 350°F. Grease and line an 8x8 baking pan with cooking spray. For the brownie layer: Sift flour, cocoa, cinnamon, salt and baking powder into a medium sized bowl. In a small bowl cream the sugar and butter together until smooth, add eggs one at a time, beat well then add vanilla. Fold egg, sugar, butter and vanilla mixture into the bowl of dry ingredients. Fold in chocolate chips. Spread 3/4 of the brownie batter into the bottom of an 8x8 baking dish. For the halva-cream cheese layer: Cream together butter, sugar and flour. Add cream cheese and mix/blend until smooth. Scrape bowl and add the egg and beat until light and creamy. Scrape down bowl again and add Soom Tahini. Beat one minute or until Soom Tahini is mixed into the cream cheese mixture completely. To assemble: Randomly dollop the tahini-cream cheese topping over the brownie batter. Dollop the remaining brownie batter on top. Sprinkle halva pieces on top. Swirl the topping together into batter using a butter knife. Bake at 350°F for around 40 to 45 minutes. Allow to cool and cut brownies into squares.

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CHOCOLATE TAHINI SHORTBREAD BARS INGREDIENTS Shortbread cookie base: 1 /2 cup butter (softened) 3 Tbsp sugar 1 tsp vanilla extract 1 cup flour

Chocolate topping: 6 oz semi-sweet chocolate 3 oz cream

Tahini filling: 3 /4 cup Soom Tahini 1 /4 cup butter (softened) 1 1/2 cups powdered sugar 1 - 2 Tbsp water

Feast Your Eyes / Essen Kosher Catering

INSTRUCTIONS Shortbread cookie base: Preheat oven to 350째F. Cream together butter, sugar and vanilla. Stir in flour 1/2 cup at a time. Combine until dough forms (do not over mix.) Press into an 8x8 pan lined with parchment paper and bake for 20 minutes. Remove from oven and cool. Tahini filling: Cream together Soom Tahini, butter and powdered sugar. Add water 1 teaspoon at a time and stir until you reach a consistency about the same as the shortbread dough. When cookie base is cool, spread tahini filling in an even layer. Place in refrigerator to set while preparing the chocolate topping. Chocolate topping: Heat cream to simmer. Pour over chocolate. Let sit for five minutes, then whisk until smooth. Remove bars from refrigerator, pour chocolate over top and spread a smooth layer over Soom Tahini. Tap the pan on the counter to smooth out the surface. Return to refrigerator to set. When ready, cut into 20 bars and serve.

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CHOCOLATE CHIP COOKIES with SESAME TOPPING INGREDIENTS Cookie base: 2 Tbsp refined coconut oil 1 /4 cup non-dairy milk 3 /4 cup Soom Chocolate 3 /4 cup brown sugar 1 /2 tsp baking soda

/2 tsp fine sea salt /4 cup spelt flour

Toppings: 1 /3 cup mini dark chocolate chips Sprinkle of sesame seeds, toasted

INSTRUCTIONS Mix the spelt flour, sea salt and baking soda together in a bowl. In a mixing bowl, cream together the Soom Chocolate Spread and brown sugar on high until blended. Add the soy milk and coconut oil and beat until creamy. Add in the dry ingredients until just combined. Cover with plastic and chill for 30 minutes. More Stomach @morestomachblog

Preheat oven to 350Â°F. Line 2 baking sheets with parchment paper. Toast a generous tablespoon of sesame seed in a frying pan, about 5 minutes, until light brown. Remove dough from fridge and using a tablespoon ice cream scoop, roll out balls. Allow good amount of space between cookies as they will spread. Just barely flatten the balls, but you want to create a slight indent, and top with some mini dark chocolate chips and a sprinkle of toasted sesame seeds. Bake for 15 minutes. Allow cool on pan and then transfer to rack to cool completely. Top with toasted sesame seeds.

VEGAN SESAME ICE CREAM INGREDIENTS /2 Cup Soom Tahini 13 1/2 oz can Coconut Milk 1

(Regular, not Low Fat or Light)

/8 tsp Salt /8 tsp Xanthan Gum (optional) sesame seeds, toasted 1 1

/4 Cup + 2 Tbsp Agave /2 tsp Vanilla Extract

1 1

INSTRUCTIONS Blend all ingredients until smooth. Alternatively, whisk all ingredients together in mixing bowl until smooth and no lumps remain. Chill for at least 4 hours in refrigerator. Process in ice cream maker according to manufacturerâ&#x20AC;&#x2122;s instructions. Sprinkle with toasted sesame seeds before serving. Chef Ross Olchvary, Sprig & Vine @sprigandvine

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SUMMER PEACH DELIGHT INGREDIENTS 3 peaches 4 Tbsp Soom Tahini 2 Tbsp honey INSTRUCTIONS Slice peaches in half and remove core. Place on grill for about 5 minutes until slightly charred. In a bowl, mix Soom Tahini and honey. Scoop tahini mixture on top of peaches and finish with a drizzle of honey. If desired, enjoy with a bowl of ice cream, gelato or frozen yogurt!

TAHINI APPLE CRUMBLE INGREDIENTS Crumble 1 cup rolled oats 1 cup flour 3 /4 cup brown sugar 1 cup Soom Tahini

Filling 5 - 6 apples, peeled and sliced 1 cup jam, any flavor

INSTRUCTIONS Mix brown sugar, rolled oats, flour and 3/4 cup of Soom Tahini in a bowl. Separately, combine the apple slices with jam in a baking dish or pan and mix thoroughly. Pour crumble mixture evenly over filling. Drizzle the remaining Soom on top of the crumble. Bake at 350째F for 35 minutes or until crumble top is brown.

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thank you We love experimenting in our kitchen with Soom Tahini and Chocolate Spread and hope you do too! As you develop and post your own recipes, please tag us #soomfoods and @soomfoods.

Soom Spreads are available on Amazon and at selected retailers. If you would like to see Soom Spreads at your local retailer, drop us a line at orders@soomfoods.com

A special thanks to our contributors: 7 Bites Barlume Apothecary Blissful Basil Brewing Happiness Caseyâ&#x20AC;&#x2122;s Wholesome Kitchen Dishing Up The Dirt Eating by Elaine Feast Your Eyes / Essen Kosher Catering Food Fitness Fresh Air Heart Beet Kitchen Chef Michael Solomonov, CookNSolo More Stomach Opera Singer in the Kitchen Chef Ross Olchvary, Sprig & Vine The Seasonal Diet Shannon Sarna, The Nosher Strength & Sunshine Vegging at the Shore VeguKate What Jew Wanna Eat WhyFoodWorks Chef Zach Engel, Sous Chef, Shaya New Orleans 34x

Best of 2014 Cookbook

The indulgence of

chocolate

The nourishment of

sesame

PEANUT FREE GLUTEN-FREE DAIRY FREE VEGAN 6g PROTEIN 25% DAILY IRON

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where to buy PHILADELPHIA AREA

NEW YORK AREA

Big Bear Natural Foods 239 N Union St., Lambertville, NJ 08530

Campbell’s Cheese & Grocery 502 Lorimer St, Brooklyn, NY 11211

Bunn’s Natural Foods 1007 Street Rd., Southampton, PA 18966

Morano’s Italian Gourmet Market 1 East Main Street, Ramsey, NJ 07446

Creekside Co-op 7909 High School Rd., Elkins Park, PA 19027

WASHINGTON, DC AREA

Downright Fresh 2096 Springdale Rd, Cherry Hill, NJ 08003

Ah Love Oil & Vinegar 2910 District Ave, Falls Church, VA, USA 22206

Essene Market 719 S. 4th St., Philadelphia, PA 19147

Brookville Market 3427 Connecticut Avenue, NW, Washington, DC 20003

Fair Food Farmstand 51 N 12th St, Philadelphia, PA 19107

Each Peach Market 3068 Mt. Pleasant St. NW, Washington, DC 20009

Grapevine Natural Grocery 5 N State St, Newtown, PA 18940

Mediterranean Way 1717 Connecticut Ave. NW, Washington, DC 2009

Green Aisle Grocery 1618 E Passyunk Ave, Philadelphia, PA 19148 2241 Grays Ferry Ave, Philadelphia, PA 19146

Moti’s Market 4860 Boiling Brook Pkwy, Rockville, MD 20852

In the Kitchen Cooking School 10 Mechanic St., Haddonfield, NJ 08033 Manakeesh Cafe Bakery 4420 Walnut St., Philadelphia, PA 19104 Martindale’s Market 1172 Baltimore Pike, Springfield, PA 19064 Milk and Honey Market 4435 Baltimore Ave., Philadelphia, PA 19104

Relay Foods https://www.relayfoods.com/ Salud, The Healthy Pantry 1137 Walker Rd., Great Falls, VA 22066 Shalom Kosher 1361 Lamberton Drive, Silver Spring, MD 20902 Yekta 1488 Rockville Pike, Rockville, MD 20852

Palm Tree Market 717 N 2nd St, Philadelphia, PA 19123

BOSTON AREA

Rastelli Market Fresh 112 Marlton Centre Blvd, Marlton, NJ 08053

The Butcherie 428 Harvard St., Brookline, MA 02446

ShopRite 400 East Evesham Road, Cherry Hill, NJ 08003 Garden State Pavillions Shopping Center, South Cornell Avenue Cherry Hill, NJ 08002 Swarthmore Co-op 341 Darthmouth Ave, Swarthmore, PA 19081 Tela’s Market 1833 Fairmount Ave, Philadelphia, PA 19130 The Head Nut 2408-10 Haverford Road, Ardmore, PA 19003 Weavers Way Co-ops 559 Carpenter Ln., Philadelphia, PA 19119 8424 Germantown Ave., Philadelphia, PA 19118

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where to enjoy PHILADELPHIA AREA Agno Grill 2104 Chestnut Street, Philadelphia, PA 19103

Soy Café 630 N. 2nd Street, Philadelphia, PA 19123

American Sardine Bar 1800 Federal Street, Philadelphia, PA 19146

Sprig and Vine 450 Union Square Drive, New Hope, PA 18938

Animo 1701 Arch Street, Philadelphia, PA 19103 210 Kings Hwy East, Haddonfield, NJ 08033

The Hearth 7 East Ferry Street, New Hope, PA 18938

Café Olé 147 North 3rd Street, Philadelphia, PA 19106

Vge 845 B W Lancaster Avenue, Bryn Mawr, PA 19010

CheU Noodle Bar 255 S 10th Street, Philadelphia, PA 19107

Zahav 327 St. James Place, Philadelphia, PA 19106

C+R Kitchen 370 Montgomery Avenue, Merion Stateion, PA 19066 Desert Rose 305 West State Street, Media, PA 19063 Dizengoff 1605 Sansom Street, Philadelphia, PA 19103 Eat-A-Pita 128 S. 12th Street, Philadelphia, PA 19107 Euphoria Smoothie 1001 N. 2nd Street #23, Philadelphia, PA 19123 Federal Donuts 701 N. 7th Street, Philadelphia, PA 19123 Fresh Press Juice Co. 105 South Avenue East, Cranford, NJ 07076 High Street on Market 308 Market Street, Philadelphia, PA 19106, USA Honeygrow 169 City Avenue, Bala Cynwyd, PA 19004 110 S. 16th Street, Philadelphia, PA 19102 230 N. Radnor Chester Road, Radnor, PA 19087 Jerry’s Kitchen* Mobile Awesome*

Vernalicious*

NEW YORK AREA Balaboosta 214 Mulberry Street, New York, NY 10012 Bar Bolonat 611 Hudson Street, New York, NY 10014 Chop’t** Del Posto 85 10th Avenue, New York, NY 10011 Spring Street Natural 62 Spring Street, New York, NY 10012 Taim*

WASHINGTON, DC AREA Chop’t** Proof 775 G Street NW, Washington, DC 20001 Souper Girl 314 Carroll Street, NW, Washington, DC 20012 Sundevich 1314 9th Street Northwest, Washington, DC 20001

North Bowl 909 North 2nd Street, Philadelphia, PA 19123 Pure Fare 119 South 21st Street, Philadelphia, PA 19103 Schmear It*

*Food Truck **Various Location

South Philly Tap Room 1509 Mifflin Street, Philadelphia, PA 19145 South Street Philly Bagels 613 S. 3rd Street, Philadelphia, PA 19147

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OPEN SESAME

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