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Craving Parallel? Bring the taste home with some of our favourite recipes.

Tahini Sauce

Tahini Sauce

By adding water to sesame butter, you can make adip, a spread, or even a sauce. Pour your sesamebutter in a bowl with just a bit of fresh lemonjuice. With a whisk, begin mixing while slowlyadding water; keep mixing until you reach yourdesired texture. Add salt to taste once you’redone. While you’re mixing, it’s perfectly normalfor the Tahini to look granular. Don’t give up!Just keep whisking; you can’t go wrong.

Ingredients

1/2 cup sesame butter
2-3 tbsp. fresh lemon juice
1/3 cup icy water
Sea salt
Freshly ground pepper
1 tbsp. olive oil and a bit more to drizzle on top

Preparation

Pour the sesame butter in a bowl with the lemonjuice and stir with a whisk.
Add the icy watergradually until it’s thick and smooth.
Add oliveoil, sea salt and pepper to taste.
Pour into aserving bowl and drizzle some olive oil on top.

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Beet Tahini

An easy vegan dip which is creamy, tangy, vibrant and packed with nutrients. A great substitute for mayo on your favourite wraps.

Ingredients

1/2 cup beet sesame butter
1/2 cup icy water
1 garlic clove, minced
1 tbsp. lemon juice
1/4 tsp. salt

Preparation

Add all ingredients to a bowl; mix well with a whisk until combined.

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Beet Tahini
Japanese Tahini

Japanese Tahini

Japanese Tahini is thicker and has a hint ofsweetness. It’s perfect for steamed vegetables,salads, fish, or noodles and a fantastic dip forGyoza or Sushi. Thank you Limor Laniado Tirochefor sharing this beautiful recipe!

Ingredients

1/2 cup (130g) Sesame butter
3 tbsp (45 ml) Rice vinegar
2 tbsp (30 ml) Sake
2 tbsp (30 ml) Mirin
1 1/2 tbsp (20 ml) Soy sauce 1 tsp Sugar

Preparation

Add all ingredients to a bowl; mix well with a whisk until combined.

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Dark Chocolate Tahini Truffles

Get ready for this legendary recipe. Dark chocolate and tahini — that’s all you’ll need forthis super simple and bite-sized chocolatetreat.

Ingredients

200g Dark chocolate (60% cacao works best)
1 cup (240ml) sesame butter
1/8 tsp. sea salt (don’t skip this!)
Optional: roasted nuts or seeds
Not sure which nuts to use? Here are some ideas:
1/2 cup pumpkin seeds
1/2 cup sesame seeds with 1/2 tsp. ground cardamom
1/2 cup crushed almonds
1/2 cup Pistachios

Preparation

1. Melt the chocolate over a bain marie, or popin the microwave until fully melted. Optional: if adding additional nuts, don’tforget to roast them: it makes all the difference! Heat a pan with no oil over mediumheat, add nuts, and mix constantly untilroasted — you’ll know they’re ready whenthey’ve browned and smell especially nutty.
2. Combine tahini and salt into the meltedchocolate. If using optional additions, addthem as well, leaving aside 2 tbsp. for topping.
3. Transfer the mixture to a baking tray (20cmx 20cm, or 18cm x 25cm) lined with parchmentpaper. If using optional additions, sprinkleremaining on top. Move to the freezer for atleast 4 hours.
4. Once solid, cut into squares; any leftoverscan be stored in the freezer.

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Dark Chocolate Tahini Truffles
Tahini Sand Cookies

Tahini Sand Cookies

If white Caribbean sand was edible, it wouldprobably taste like tahini sand cookies. Theseridiculously delicious cookies crumble in yourmouth to a million little crumbles of heaven.

Preheat oven to 338F
1. In a mixer with a flat beater combine butter,tahini, cane sugar and pure vanilla.
2. Sift the flour and baking powder into themixture.
3. Store in the fridge for half an hour, takeout and scoop cookies into 1-1.5” balls (youcan add a pecan on top) and bake for 15 minutes.
4. When taken out of the oven, the cookies arevery soft. Allow them to cool completely before serving.

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Halva-Chocolate Snack

Like every perfect couple, sesame butter andchocolate just bring out the best in each other!Check out this recipe for a mouth-watering halva-chocolate snack. Store in the fridge for upto a week… it’ll probably be gone way sooner..

Ingredients
1/4 pack PARALLEL Vanilla halva, crumbled
1 cup Pure sesame butter
1 cup Coconut flakes
1 cup Quick cooking rolled oats
1 tbsp. Chia seeds
¼ tsp Sea salt
1 tbsp. Honey
For the coating:
200g Dark chocolate
1 tsp Coconut oil


Preparation
1. Combine all ingredients (minus coating) in a bowl and mix well.
2. Transfer the mixture onto a square baking tray (6.3 inch on 6.3 inch); pack well.
3. Put in the freezer for 1-4 hours.
4. When the mixture is ready, prepare the coating: melt the chocolate over a bain marie or
in the microwave; take out and add the coconut oil, mix until combined.
5. Pour and spread the chocolate over the cold mixture and put in the fridge for 15 minutes. Avoid freezing at this point to make
the next step easier.
6. Take out and cut into squares.
7. Store the squares in the freezer for half an hour. Now they’re ready!

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Halva-Chocolate Snack
Roasted Peppers Tahini Dip

Roasted Peppers Tahini Dip

Grab your pita and dive into this refreshing Roasted Peppers Tahini dip.

Ingredients
½ cup Smoky Sesame butter
½ cup Cold water
1 Garlic clove, minced
1 tdsp. Fresh Lemon juice
¼ tsp. salt
¼ tsp. dried chili flakes
¼ cup Roasted Peppers (we use Organic bought in a jar)
2 tbsp. Cilantro

Preparation
Put all ingredients in a food processor but only half the amount of water indicated. Start mixing and slowly add water until you get to your preferred texture (spread or dip).

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Roasted Tomatoes Tahini

It’s time to add a refreshing and savoury kickto your meals. This beautiful roasted tomatotahini recipe, courtesy of Limor Laniado Tirosh,is a definite hit.

Ingredients
5 Ripe tomatoes
1/4 cup Ice-cold water
3/4 cup Sesame butter
1 tbsp Olive oil
1/2 tsp Salt
1/2 tsp Ground pepper
Pine nuts, for topping


Preparation
1. Preheat oven to 425 degrees F. Place tomatoes on a baking sheet and bake for an hour (or until well roasted). Remove tomatoesfrom oven and let cool.

2. Peel skin off the tomatoes; make sure to peel over a surface where you can collect the juices.

3. Along with the collected tomato juices, putthe skinned tomatoes in a blender and addice-cold water. Blend for 3 minutes.

4. Pour mixture into a bowl. Add the sesame butter and mix well; then add olive oil,salt and pepper, and continue to mix untilcombined.

5. Finish with a drizzle of olive oil and topwith roasted pine nuts.

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Roasted Tomatoes Tahini
Roasted Eggplant Tahini Mousse

Roasted Eggplant Tahini Mousse

If you’ve ever visited the legendary Manta Rayrestaurant in Tel Aviv, you know all abouttheir divine roasted eggplant mousse. Latelywe couldn’t help but wonder: what if we addedtahini? The result is just as heavenly. This isa shareable dish, so don’t sit yourself too faraway from the mousse! Recipe makes enough fortwo.

Ingredients
1 Large eggplant (On picking a good eggplant: a good eggplant is shiny, feels light for its size, and has green leaves that aren’t dry or loose.)
100ml Corn oil
1 tbsp Lemon juice
2 tbsp Tahini
1 Garlic clove, minced (ideally with a presser)
Pinch of salt


Preparation
1.First, you’ll need to roast the eggplant.This is best done on a barbecue, or directly on the stove (just be sure to lay downsome aluminum foil first, so you don’t makea mess). Either way, be sure to rotate theeggplant while roasting. You’ll know theeggplant is ready when it’s soft to touchand a little sooty.

2.Let eggplant cool on a sieve to drain excessliquids.

3.Peel skin off eggplant. Make a long cutalong the eggplant with a knife, then use awooden spoon to remove the inside. It can betricky, so go slow.

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Citrus-Tahini Vinaigrette

This light vinaigrette dressing has a perfect balance of flavours and is one of our favourite dressings of all time.

Ingredients

1/3 cup olive oil

1/2 garlic clove, finely chopped

3 tbsp. fresh orange (or blood orange) juice

3 tbsp. lemon juice

1 tbsp. sesame butter

2 tsp. Dijon mustard (smooth, not granular)

1 tsp. honey

1/2 tsp. sea salt

1/2 tsp. Atlantic salt

Preparation

Easy — put all ingredients in a jar and  shake well.

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Citrus-Tahini Vinaigrette
Vegan Chocolate-Tahini Snacks

Vegan Chocolate-Tahini Snacks

Isn’t it so great having those guilt-free treatsin the freezer that can guarantee you at least3 minutes of peace and quiet from the kids ;)These gorgeous snacks by Miss Petel are gluten-free, paleo friendly, and are made with zerosugar. Now take that break; you’ve earned it...Recipe makes about 30 pieces.

Ingredients
1/2 cup Raw cacao powder
1/3 cup Coconut oil
2/3 cup Sesame butter
1 tsp. Natural vanilla extract
1/4 tsp. Salt
2 tbsp. Maple or date syrup
1/2 cup Rice puffs or quinoa puff.


Preparation
1. In a medium bowl, mix together cacao, coconut oil, sesame butter, salt, vanilla and syrup.
2. Heat mixture over a bain marie, mixing constantly, for 5 minutes, until mixture is smooth and unified. Add puffs and mix well.
3. Pour mixture into any silicone tray (they make great pops) or even an ice cube tray. Place in the freezer for at least 2 hours; serve right from the freezer when ready

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Sesame Honey Cookies

Thank you Logan Dunn from the Bakers archive forthis stunning photograph and sesame honey cookies recipe.

Ingredients
2 cups AP Flour
1 tsp Baking Powder
1⁄2 tsp Salt
3⁄4 c Butter, room temp
3⁄4 c Sugar
3 tbsp Honey
3⁄4 c Tahini
1 tsp Cinnamon, ground


Preparation
1. Preheat oven to 350F.
2. Sift flour, baking powder, salt, and cinnamon together into a bowl.
3. Add butter, salt, and honey to an electric stand mixer and beat with the paddle attachment until well creamed - about 3 minutes.
4. Add in the tahini and beat until combined.
5. Add in the dry ingredients 1⁄3 of the total volume at a time, beating until just combined.
6. Remove from the mixer and scrape down the sides well to ensure all the ingredients are well combined and nothing is stuck to the bottom.
7. Line baking trays with parchment paper.
8. Using a small cookie scoop, scoop cookies into balls and dip into sesame seeds.
9. Bake 2 inches apart for 12-15 minutes or until the bottoms are golden.
10. Allow to cool before topping with honey and serving.

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Sesame Honey Cookies