Transfer schnitzels to paper towel-lined plates to drain. Season with salt. Make the lemon-tahini sauce: Stir tahini until it is uniform in texture. Season with lemon juice and salt to taste.

This article originally appeared on The Nosher. Basic tahini sauce is made with a mixture of tahini paste, water, lemon juice and garlic. Tahini paste itself is made from toasted ground sesame seeds.

½ cup tahini 2 tablespoons lemon juice 1 teaspoon kosher salt ...

For a filling and showstopping meal, stuff halved eggplants with a flavorful mixture of quinoa or rice, diced vegetables, ...

Add the tahini, harissa paste, honey (or agave nectar), lemon juice and garlic to a large ... Add the drained noodles to the sauce and toss to coat. Taste and add more salt if needed, then divide ...

Cooking for one can be a faff, but that’s not the case with this delicious lemon tahini pasta from Kim-Julie Hansen’s Best Of Vegan. Quick, simple and cooked in one pot, it’s the perfect ...

A healthy dip with basil leaves, parmesan cheese, pine nuts, olive oil & garlic. You can have it with pasta, pizza, salads ...

Here, I’ve served it modestly, on a pile of shredded iceberg, with some warmed pitta, lemon wedges and a tahini sauce. When I make this for groups of friends, or for a family lunch or supper ...

While the falafel batter is chilling, in a small bowl, whisk together the tahini, water, lemon juice, mustard and garlic until it forms a sauce. Cover and chill.