golden flavors edition

Recipes by Seed + Mill in collaboration with As Promised Magazine

Cover photo by Erez Ben Schachar

Golden flavors

We present to you a lovely recipe booklet made with our friends at Seed + Mill. These recipes show how versatile an ingredient tahini is and the delicious results it produces. With ideas for all the meals in your day, you’re sure to find something delicious to include in your weekly meal rotation.

Breakfast

Chocolate Tahini Granola

This chunky, vegan granola is made with tahini and halva. That makes for a nutritious sesame breakfast in our book!

Directions

Preheat oven to 350°F and line baking sheet with parchment paper. Mix all ingredients. Lay out mix on paper and bake for 15 minutes. Let cool and crumble the halva of your choosing as a topping.

Ingredients

1 cup chopped raw nuts 1 cup rolled oats ¼ tsp sea salt 2 tbsp cacao powder ¼ cup date syrup 2 tsp vanilla extract ¼ cup Seed + Mill Organic Tahini 2 tbsp melted coconut oil Halva for garnish

Travel through culture

As Promised Magazine is a travel magazine coming out of Tel Aviv, with articles focusing on the creative culture around the region’s design scene and cuisine.

Visit as-promised.com to subscribe

Zucchini & Brussels Sprouts Latkes

Lunch

Directions

For the latkes: Place the zucchini, brussels sprouts, halloumi, onions, basil, garlic, flour, eggs and buttermilk in a large bowl. Sprinkle with sesame salt blend and pepper and mix well to combine. Heat 1 tsp of the oil in a 6 inch non-stick frying pan over low-medium heat. Place 1 cup of the zucchini mixture into the pan and press down to spread evenly over the base. Cook for 3-4 minutes each side or until golden and cooked through. Place on paper towel and repeat with the remaining mixture

For the sauce: Mix the tahini and yogurt with salt Divide the zucchini fritters between plates and top with the tahini yogurt sauce, parsley and lemon rind. Serve with the lemon wedges.

Ingredients

For the latkes 3 zucchini, shredded 6 brussels sprouts, shredded 7 oz halloumi, grated 2 green onions (scallions), thinly sliced 1 cup basil leaves, chopped 2 cloves garlic, crushed ½ cup rice flour 3 eggs 2 tbsp buttermilk ½ tsp Seed + Mill Sesame & Salt spice blend Cracked black pepper 2 tbs extra virgin olive oil baby flat-leaf parsley leaves 1 lemon, cut into wedges

For the sauce: ½ cup yoghurt 2 tbs Seed + Mill Organic Tahini ½ tsp salt

Limited Edition Burnt Sage Halva

As Promised Magazine and Seed + Mill have created a deliciously unique Burnt Sage Halva. Order this limited edition Gift Box here ~ includes a copy of As Promised Magazine's 3rd edition and a selection of Seed + Mill's best selling halva flavors including Burnt Sage.

Find us on Instagram @aspromisedmag & @seedandmill

Dinner

Vegan Siniya

This vegan siniya is the Middle Eastern take on shepherd's pie. It makes a satisfying cauliflower and lentil casserole, brought together with tahini and spices and garnished with pine nuts. We guarantee you won't miss the meat!

Directions

Preheat oven to 350ºF. Lightly fry the chopped onion for 3 minutes and add lentils, hawayej, 1 1/2 tbsp salt, garlic and tomato paste. Let cook for a minute. Add 2 cups of water and let cook until tender, about 40-50 min. Place half of the roasted cauliflower in a baking dish. Pour the lentils over. Cover the lentils with the remaining cauliflower. Prepare the tahini by mixing a cup of tahini with 1/4 cup of cold water, half a lemon and 1/2 tsp of salt. Pour the tahini over the lentils and cauliflower. Sprinkle pine nuts on top. Place in oven to bake for 20 minutes. Garnish with parsley before serving.

Ingredients

3 tbsp hawayej (Yemeni spice blend) 1½ tbsp salt 2 cups lentils, cooked ½ cup tomato paste 1 Spanish onion, chopped 1 garlic head, minced 2 cups water 1 whole cauliflower, roasted 3 tbsp olive oil 1 cup Seed + Mill Organic Tahini 1/4 cup cold water ½ lemon ½ tsp salt Pine nuts & parsley for garnish

A Taste of

Magazine

Graphic Evolution

Two-dimensiona l design becomes tangible-stylish with Shufff

“I’ve always admired scarves and thought of them as an empty canvas that can host almost any kind of style and graphic; a great playground for creative ideas,”

“I’ve always admired scarves and thought of them as an empty canvas that can host almost any kind of style and graphic; a great playground for creative ideas,” explains Shufff founder, Nirit Binyamini. Shufff began in 2016, propelled by Binyamini’s fascination with transforming 2D designs into 3D materials and seeing how graphics collide and form new compositions. Shufff, from the word shuffle, has the intention that because of the nature of the prints, clients style the silk-cotton blend scarves in their own way. The brand operates by way of an eco-conscious supply chain, where every piece is produced following an order.

The Fall/Winter scarf collection is a result of a collaboration between Shufff and several Tel Aviv based independent designers and artists. Designers include: Avi Neeman, Hila Shamir, Geffen Refaeli, Zohar Koren and Idan Am-Shalem. Each collection features five to ten designs in a selection of scarf sizes: handkerchief, medium and large.

The designers showcased their respective experimental approaches through their prints. From investigating geometry and repetition, to creating manual-digital complex sceneries and implementing mixed media illustrations with ink and cutouts, the collaboration resulted in an eclectic unisex Fall/Winter collection.

The way in which we experience forms and patterns is heightened by the amorphous fluidity of the scarves.

Photos by Roni Cnaani Art Direction by Zohar Koren Styling by Tamar Levit Makeup by Hadar Kadman Clothing by Muslin Brothers, TRES Models: Aram Halevi & Lada

Other-Worldly Items

A playful pairing, makes an ancient material relevant

Timeless material fused with a distinctly modern motif adds a layer of meaning to Tal Batit’s contemporary sculptures.

Photos by Anatoly Krinitsky.

Inspired by ancient ceramic craft techniques, Tal Batit fuses a contemporary color palette with his signature glazed finishes, creating an entirely new animal.

Batit describes his aesthetic as driven by, “contradictions and dissonances, both textural and visual with color as a central motif.”

Batit’s 2017 series entitled Hybrids, depicts the artist’s thought processes and style. The series features ceramic sculptures resembling vases or vessels made for decor, function or both. Each piece is comprised of at least two separate parts made from terracotta as either the base or the top with a lustrous colorful shape for its other half. To accomodate an ever changing taste, Batit’s pieces are created with the same diameter, allowing for mixing and matching to create a bevy of pairing options. The pieces, which are handled separately through glazing, firing and assembling, are welded together during the final firing step, revealing an entirely new form.