What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Tahini Brownies, in collaboration with Lee Kum Kee.

A blanket of snow? No thanks. A blanket of powdered sugar? YES PLEASE! 

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If you’ve been following me for a while, or at least five minutes, then you know I am all about the strange but good creations. This is why I drooled all over my phone when Lee Kum Kee reached out for me to make tahini brownies using their Panda Brand Sweet Soy Sauce and Pure Sesame Oil. It was like this recipe was made for me or something. I finished these bad boys off with a monk fruit powdered sugar but they are totally fine without the final dusting.

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Lee Kum Kee offers a wide range of must-have pantry staples that make it easy for people to enjoy authentic Asian flavors and delicious meals at home and within minutes. My recipe wheels have been turning ever since having Lee Kum Kee products in our home and I can’t wait to experiment with them. I am totally using their products this Christmas for an unexpected twist to traditional holiday recipes. Soy sauce and sesame oil aren’t your typical ingredients in a brownie recipe, which makes them the perfect addition to wow your family and friends. Pure Sesame Oil adds a nutty flavor and aroma while the Sweet Soy Sauce has a subtle sweetness to take these brownies to the next level. You can find Lee Kum Kee products at your local grocery store in the Asian food aisle. Now onto these killer tahini brownies from the Lee Kum Kee website!

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Ingredients:

  • 6 oz. bittersweet chocolate (between 60 and 65%), chopped
  • 3 tbsp unsalted grass fed butter
  • 2 large eggs, room temperature
  • 1/4 cup all-purpose flour (I used 1-to-1 gluten free flour)
  • 1 cup sugar (I used monk fruit sugar substitute)
  • 1/3 cup tahini, room temperature
  • 3 tbsp unsweetened cocoa powder
  • 2 tbsp Lee Kum Kee Pure Sesame Oil
  • 1 tbsp vanilla extract
  • 1 tsp Lee Kum Kee Panda Brand Sweet Soy Sauce
  • 1/2 tsp Maldon salt (I used pin Himalayan salt)

 

Directions:

  • Heat the oven to 350°F. Line an 8×8-inch pan with 2 sheets of parchment paper, overlapping and leaving the edges long so parchment comes up all 4 sides.
  • Melt chocolate and grass fed butter in 30 second increments in the microwave, stirring in between. 
  • Whisk together sugar of choice, tahini, eggs, cocoa powder, Lee Kum Kee Pure Sesame Oil, vanilla, and Lee Kum Kee Panda Brand Sweet Soy Sauce. 
  • Stir in chocolate mixture, then fold in flour until just combined. Scrape into baking pan.
  • Bake until edges are just set and a toothpick inserted in the middle comes out with just a few crumbs, 30 to 35 minutes (remember that everyone’s oven is different!) Sprinkle with pink salt, then let cool. Dust with monk fruit powdered sugar if that’s your thing. Cut into squares and enjoy!

 

Tahin brownies, would you try it? I gave some to our neighbors and they were obsessed! I don’t blame them. Click here to find Lee Kum Kee near you.

 


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Lemon Tahini Drizzle of Dreams

Chickpea stuffed grilled eggplant with lemon tahini drizzle.

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I’ve officially finished my first jar of tahini.

From savory to sweet, I JUST CAN’T GET ENOUGH!

This middle eastern seasoned stuffed grilled eggplant was just another recipe for a tahini e-book I should probably write. 😉

Ingredients:

          Grilled Eggplant:

  • 1 large eggplant, top removed, and cut into thin slices
  • 1 1/2 tablespoons extra virgin olive oil

     

    Filling:

  • 1 cup cooked riced cauliflower (I bought mine from Trader Joes)
  • 1 cup cooked chickpeas, drained
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoons curry powder
  • 1 large handful of cilantro, roughly chopped
  • 2-3 ounces shredded chicken breast
  • Lemon Tahini Sauce:
  • 1 lemon, zest and juice
  • garlic powder to taste
  • 2 1/2 tablespoons tahini
  • 1 tablespoon water

 

 

Directions:

Heat grilling pan to high heat, spray with cooking spray. Drizzle eggplant slices with 1 1/2 tablespoons extra virgin olive oil. Grill eggplant slices, turning once, about 5 minutes total. Remove from grill and set aside to let cool.

In a small bowl, mix lemon zest and juice and garlic powder. Whisk in tahini and water. You want the lemon tahini to be able to drizzle but not be too watery.

In another bowl, combine riced cauliflower, chickpeas, spices, cilantro, shredded chicken, and 1/2 of the lemon tahini sauce. Stir until combined.

Preheat oven to 400 degrees F. Lay out eggplant slices and place a heaping 2 tablespoons of filling on one end of each slice. Roll each slice up. Place in a sprayed baking dish. Repeat with remaining slices. Bake for 20 minutes. Remove from oven and drizzle remaining lemon tahini sauce on top and sprinkle with remaining herbs.

Editors note: Try not to eat all the lemon tahini while the eggplant is baking… K Bye!