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SOS October Roundup: Sesame Seeds–and the Winners!

We couldn’t be more pleased with the incredible array of entries we received for this month’s SOS Kitchen Challenge on sesame seeds!  As always, your creativity and versatility in the kitchen are awe-inspiring. 

We received 35 entries–all of them inventive, delicious and sesame-packed! From noodles to omelets to salads, the savory side of the challenge was well represented.  I was in awe of Kris’s chickpea flour omelet--doesn’t it look great? And how about this Caprese-inspired Japanese Tomato Tofu Salad? I also loved this Zatter Casserole and Sesame Roasted Eggplant with Rice Pilaf.  

And the sweet sesame treats were over the top! From beverages to cookies and more, you all outdid yourselves this month.  One of the most innovative sweets, I thoughts, was this Warm Maple Sesame Drink from Maid in Alaska.  I also loved the look of these Sesame Seed Cookies with Maple Tahini Icing, Chocolate Tahini Cookies, and Grain Free Gingerbread Cutouts, and two types of tahini bars. Finally, don’t the Sesame Chocolate Pudding and raw Sweet Sesame Balsamic Cashews look phenomenal, too? I could go on and on! You can check out the rest of the mouthwatering entries by clicking on the linkys, below.

Thanks to everyone for participating this month.  For the first time, we also offered prizes–and you definitely rose to the challenge! 

The ten winners of the bags of sesame seeds are:

  1. Saveur from The Taste Space
  2. Megan from Maid in Alaska
  3. Valerie from City Life Eats
  4. Deanna from The Mommy Bowl
  5. Noelle from Singer in the Kitchen
  6. Andrea from Andrea’s Easy Vegan Cooking
  7. Megha from Live to Eat
  8. Bellwookie from B & the Boy
  9. A-K from Swell Vegan, and
  10. Claire from Chez Cayenne

And the winner of the $50 iHerb shopping spree is:

K from Tale of Two Vegans!

Congrats to all the winners! 

TO CLAIM YOUR PRIZES, YOU MUST DO THE FOLLOWING:

Email us BEFORE this Friday, NOVEMBER 5, 2010, at soskitchenchallenge@gmail.com with your full (real) name and email address.  REMEMBER, you must sign up for an account at iHerb to be eligible for the prize!

If we don’t hear from you by then, we will select new winner(s) until all prizes are awarded. 

Please let us know if you’ve enjoyed the SOS Challenge with this new sponsored twist–it’s something we’re considering for future SOS Challenges, too.

We can’t wait to see what you all cook up for next month!  We’re both crazy about this next ingredient, and we’re pretty sure that most of you will be, too. 🙂 The reveal post is coming up in just a couple of days!

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And here’s a bonus recipe from Tamara Ellis, for a delicious-sounding Turkish Sesame-Lentil Pate. Thanks, Tamara! 😀

TURKISH SESAME LENTIL PATE
This is an allergy free version of a traditional Turkish delicacy called “Mercimek Koftesi”
 
1 cup red lentils
1 cup quinoa
1/2 cup raw sesame seeds (reserve a few for garnish)
1/4 cup currants
1 large red onion, finely minced
1/4 cup sesame oil
1/4 cup olive oil
1 TBLS cumin
2 TBLS ground corriander
1/4 cup red wine vinegar
1 tsp sea salt
1/2 cup chopped parsley (reserve a bit for garnish)
Cook the red lentils in 2 1/2 cups of salted water on low heat. When most of the water has evaporated, add the quinoa and raw sesame seeds. Continue to stir until the quinoa is cooked and the water has evaporated. Add the currants and stir once more.  Cover with a lid and set this pot aside.
In a non-stick skillet, saute the minced onion in the sesame and olive oils. Add the cumin, corriander, vinegar and salt. When the onions are wilted, add the lentil-sesame-quinoa-currant mixture. Stir to incorporate. Cook over low heat until the mixture becomes doughy and starts to pull away from the edges of the pan. This takes about 10-15 minutes. When done, add most of the chopped parsley, reserving a small amount for garnish. Cover with a lid and set aside for half an hour.
The finished product should be in the shape of a cigar. Here’s an easy way to create this shape:  lay a large piece of plastic wrap or waxed paper on your counter. (I think plastic wrap works better.) Spoon a “log” shape down the length of the plastic wrap. Lift both top and bottom edges (on either side of the “dough”) and shape into a log. Merely pulling on the two sides alternately will form a solid log. Cut the log into sections that are 3-4″ long and arrange on a plate. Alternately, you can just form patties by spooning the dough into the desired shape.
Once plated, drizzle with olive oil and vinegar. Top with the reserved sesame seeds and parsley. Serve at room temperature.
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