Chilled Green Tahini Soba(Missing Ingredients Much?)

Today we’re making Chilled Green Tahini Soba from Start Here, by Sohla El-Waylly. Despite having troubles, I really did like this one and will definitely be making some spin-offs of this in the future!

oh hello welcome to Gourmade the channel where I cook my way through the cookbooks I’ve owned and never used today we’ll be making a chilled green tahini soba from Star here by Sol LW to start we’ll be making a red onion SLO so it calls for a small onion Red Onion I only had a mediumsized one so that’s what we’re going to use and we’re just going to thinly slice this got our thinly sliced onion so we’re going to go ahead and add that to the Bowl boy that was a mess probably could have done better oh well next we need half a cup of lightly packed fresh parsley leaves and tender stems let’s see what we’ve got here These Guys these guys there we go that away and we’re just peeling and picking until it looks like we’ve got half a cup whatever that may be you’ve probably learned on this channel by now that like as much as I say I can eyeball things not really uh but we’re going to call that good we’ll we’ll call that down we’ll set these aside cuz we will use those later it doesn’t say to cut them but I think I want a little chop now the picture does have it topped with red onion The Red Onion SLO and the parsley and the parsley is whole I just think this is a little big so I want just a little bit of a size difference you know but maybe that’s just because of the way that I pulled them off not really sure but let’s get this into the bowl I am really looking forward to this one I love a good cold noodle salad and especially living in Florida those always come in handy during summer when you don’t have to see them over the super hot oven cooking when it’s 100° outside at 9:00 at night so hopefully fingers crossed that this one turns out good I hope it will so we have our parsley now we’re going to use some lemon juice it says 3 tbsp or about one lemon um I do have lemons but I’m saving them for another part of the recipe because I bought one less lemon than I needed so we’ll use this and we’re just going to that feels like a lemon and that feels like about 3 tablespoons next now the next part is Sumac I couldn’t find sumac anywhere this was the only bad part about this recipe was I was having trouble finding some of the ingredients um so I did some Googling found out that if you have a zitar that has sumac in it you can kind of use that as a substitute so I just got this from my local Publix um I’ve had this for a while but if anybody knows where to find sumac shout out because uh I couldn’t find it and I think it’d be nice to kind of try this with um the real spices but that that is what it’s going to be is it’s going to going to be a ding against it okay and then salt to season and that is going to be our red onion SLA okay so now it’s time to make our green tahini dressing I also had some trouble with some of the ingredients in here and uh I also read SC scallions as shallots so I bought shallots instead of scallions luckily I own a scallion plant in my garden so just went and picked some of that fresh I don’t even know what to say that’s a scallion and a shallot are so different um I just feel I feel really stupid but luckily we noticed our error before we started anything so maybe we won’t have to blend this up in two sections like I thought and maybe we’ll be able to blend this in one section in the neutr bullet but let’s get a go so we have our shallots and there I go again they’re not shallots these are scallions it’s going to be that kind of a video I think so let’s take our scallion and chop them up I we are going to be blending everything however that doesn’t mean that we can’t give it some help you know now the recipe does call for eight scallions I probably would have bought some more but I read the recipe wrong and we’ve already started this thing so we are definitely just going to truck on through and hope for the best we really struggle I struggled with probably every part of this recipe I think so so far and now we’re going to add some lightly packed parsley leaves I told you it would come back in handy and we’ll pick and choose again cuz for whatever reason this isn’t the best fresh parsley and I don’t own a parsley plant so we have our parsley now we’re going to go in and get our cilantro same deal just kind of tear it apart and put it in there it say say use the whole thing use the leaf and the tender green which is that little stem part so that is what we’re going to do there we go that’s about equal amounts of parsley and cilantro and we’ll save that to the side so we’ve got this much in our blender so far um I realized you couldn’t see it on camera but it’s just leafy greens at this point which is perfect now we’re going to add a garlic clove once again welcome to the smashed garlic the Prem minced garlic we’re we’re just that’s our Jam I love this stuff I’m not opposed to a garlic clove but H that’s so much easier and save some time and then we need to get a Thai chili and these super easy to find but I did have to go to the Asian grocery store in my place um my place where I live Orlando um so I have a whole bunch of these the reste called for one but we’ll use them we’ll do something with them maybe make a hot sauce who knows and we’re going to hope that by adding one it’s not going to be too too spicy and then we need two lemons worth of lemon juice so I’ve got two lemons here and if I don’t think they’re juicy enough we do have that lemon juice from earlier just go ahead and squeeze those in wash my hands after squeezing our lemons we’ve got mostly everything in here we are going to go ahead and add some coriander and cumin now here’s the sad part I thought I owned coriander and I bought cumin we all know where this is going I own cumin not coriander so this is the second space that we’ve kind of had to just make our way around this time and I know that’s going to ding me that’s going to ding the recipe but I won’t hold the recipe all the way to it it’s just going to be mostly that finding the ingredients criteria that’s getting dinged pretty hard right now so we have our cumin we’re going to add some salt you know you always want to Salt your food and then we are going to add our teini so you’re going to be like what what what’s going on I have tahini from a Togo Falafel container and this golden tumor tahini because I could not find regular tahini anywhere I went to four grocery stores I went to Whole Foods I was at the Asian market I went to two different Publix’s I couldn’t find teini anywhere so at Whole Foods I found the Falafel and I found this so that’s what we’re going to use it just is going to have to be that way um I guess the good news is I got some Falafel out of it so so that’s nice we’ll uh probably heat that up afterwards when we’re done with this and kind of eat the two together I’m going to add a little bit more of this hopefully it doesn’t make everything taste so much like turmeric but I don’t know it is what it is okay so here comes the fun part we’re going to add a teaspoon of sugar woo that’s a little too much we’re going to take our spoon and see if we can get some out on the positive side okay so we learned that lesson right folks don’t do what I did but I can save it and now I’ve got about a teaspoon in oh boy that was a mistake jeez and then this is a really fun ingredient I finally found it I’ve been looking for it for a really long time cuz you know you add it in a lot of Asian style recipes um is MSG and just kind of adds a little bit Umami so we are going to go ahead it is optional in this recipe obviously I assume it’s optional because you can never find it but I found it and I’m so excited so those are all of the ingredients we need here and we’re going to go ahead and blend this up oh okay so I’m going to let this sit for a while to kind of like come back together but you can see it’s really green um let’s see what it smells like oo that smells really good that smells so good oh I’m excited to put that on top of pasta now we’re going to go ahead clean things up again I’m going to start some boiling some soapa noodles and I will see you guys when the noodles are boiled okay so our noodles are done they’ve been rinsed under water and now it’s assembly time we’ve got our noodles and our Bowl just kind of ready for some sauce um we are going to coat with our dressing and I’m just going to let that come out for a little bit and now we’re going to toss get everything coated in our nice green tahini dressing you can see this is why it’s called the green tahini SOA because look at how green those were gray noodles kind of unappetizing looking um but look at how good they look now not that you can see but I’ll show you look they look they look delicious I’m going to go ahead and plate some of these and we’ll finish it off just like the recipe says okay so I’ve plated our noodles here we’re going to go ahead and just give it another really quick toss this red um onion sawo we’re going to set some of that right on top and then finish it off with some toasted cashews so here is our final dish now the cashews I made ahead of time I just put them in the oven for at 400 for about 5 6 minutes anytime once you start smelling them you know they’re done and they’re nice and toasted so let’s go ahead and give this a taste try to get a little bit of everything on our Fork try to be dainty as possible but I don’t know if that’s going to happen and and here we go honestly that is really good I did enjoy that I think maybe it’s a little heavy on the cilantro but I’m not always the cilantro person and I think I probably could have done a little bit better on getting the red onions to pickle a little more and that lemon juice but other than that I really have no complaints this would be so good and I’m I mean I’m really doing so good with like a uh what am I trying to say I think like a soy glazed salmon put on top of that would go really well if you’re looking for a little more protein but even as it is super good I think this is going to definitely be in the rotation in the future when I gets hot um the only issue like I said the ingredients were really really really hard to find I had to go to multiple grocery stores make multiple trips and I still didn’t get everything and that is on me partially but partially not um but the ease of making it you guys saw how easy that was that was quick that was sturdy that was so simple um it says about 30 minutes I would say that’s probably about actually in real time how long it took it’s really I liked this one a lot um I’m going to say I probably we’ll give it taste wise I’m going to say like an eight and a half right however we have to rate these based on everything so the fact that it was so hard to find something the ingredients just maybe because of where I live I don’t know but the fact that it was so hard to find those I’m going to have to ding it down to 5 6 and 1/2 which hurts because I do like it so much but I spend two days two different days grocery shopping specifically for some of this and I still couldn’t find it so that that just hurts a little bit but that’s okay we live we learn we move on right well guys I want to say thank you for joining me once again this is a CH chilled green tahini SOA dish and I’ll see you later bye