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Spreads That Makes You Go "Mmmm"

Sabad Foods, in San Diego, California, offers non-GMO, natural nut and seed spreads that are low in cholesterol and tasty. Our snack dip and other foods avoid common allergy-producing ingredients, like peanuts. So you're left with a delicious, wholesome treat and a perfect replacement for foods like peanut butter and Nutella. We have three unique flavors to choose from.


All Products Are:

• 100% Natural, no additives, No Preservatives
• Gluten Free, Peanut Free, Palm Oil Free, Non GMO, Vegan
• No Trans-fat & No Cholesterol
• Low in calories, sugar, and sodium

Vanilla and Almond

Enjoy the sumptuous flavors of vanilla and almond in a yummy spread. You won't miss peanut butter or hazelnut spread after you've delighted in this snack. Try it on bananas and toast. It serves as a great cake topping too!

VanillaOrder Now

Pistachio

These morsels combine with a hint of cardamom and pure roasted sesame for a delectable spread that is amazingly healthy. Packed with essential vitamins, minerals, and amino acids (and without additives, sugars, or colors), this spread will leave you with long-lasting high energy. They are available in 10-ounce jars.

Pistachio

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Pure Roasted Sesame
Roasted Sesame
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Simply Sesame

For a healthy alternative to high-fat spreads, try our simply delicious creamy sesame spread. Created primarily with sesame seeds, this spread includes all-natural ingredients. It is a nutrition powerhouse, packed with essential vitamins, minerals, and amino acids. Sesame seeds and sesame oil are known for their antioxidant properties and ability to lower blood pressure and cholesterol levels. As with all our products, you won't find any preservatives or additives in this spread.

Cake With Butter, Strawberries With Chocolate, Apple With Almond Butter, Bread With Almond Butter





 

Pumpkin Pistachio Palmiers

Pumpkin Pistachio Palmiers

Pumpkin Pistachio Palmiers

View Blog

Pumpkin Pistachio Palmiers

Yields 30
Prep Time 20 min
Cook Time 20 min
Total Time 40 min

Ingredients

  1. 2 puff pastry sheet(s)
  2. 3/4 cup granulated sugar
  3. 1 teaspoons pumpkin pie spice
  4. 1 teaspoon cinnamon
  5. ¼ teaspoon cardamom
  6. 1 10 ounce Container Simply Sesame Pistachio with a hint of Cardamom
  7. 3 tablespoons canned pumpkin puree
  8. ¼ cup chopped pistachios
  9. 2 tablespoon sesame seeds for garnish

Cooking Directions

  1. Preheat oven to 400 degrees F.
  2. Thaw the puff pastry sheet according to the package instructions
  3. Roll pastry out on a floured surface to smooth and even out the edges
  4. Mix the sugar and spices spice together in a small bowl
  5. In another small mixing bowl combine, 1 simply sesame spread, pumpkin puree and
  6. 1 tablespoon sugar mixture
  7. Spread ½ the wet mixture in a thin layer over each puff pastry
  8. Sprinkle the flavored sugar evenly over each pastry. Reserve about 2 tablespoons for sprinkling over palmiers
  9. Roll one side of the pastry dough to the halfway mark, and repeat with the other side.
  10. Use a sharp knife to cut the cookies about 1/2 an inch thick, then place them on a parchment lined cookie sheet.
  11. Sprinkle with any additional flavored sugar
  12. Bake for 6-8 minutes, until slightly puffy, and remove from the oven.
  13. Carefully flip all the cookies over, sprinkle with chopped pistachios and sesame seeds and return to the oven for 6-10 minutes, or until the center is cooked through and the edges are golden.
  14. Remove to a wire rack to cool.

By Rebecka Evans

At Home with Rebecka http://athomewithrebecka.com/

http://athomewithrebecka.com/pumpkin-pistachio-palmiers-simple-sesame-blogger-recipe-challenge/


Sesame Chai Cookies

Sesame Chai Cookies

Sesame Chai Cookies

Sesame Chai Cookies

Yields - 14

Ingredients

  1. 1/2 cup Simply Sesame with Pistachio Morsels and hint of Cardamom
  2. 2 tbsp. coconut oil, melted
  3. 1/4 cup coconut palm sugar
  4. 1 cup gluten-free or regular all-purpose flour
  5. 3/4 teaspoon cinnamon
  6. 1/2 teaspoon cardamom
  7. 1/2 teaspoon ginger
  8. 1/8 teaspoon sea salt
  9. 1/3 cup organic powdered sugar (for topping)

For topping:

1. 1/3 cup organic powdered sugar 



Cooking Directions

  1. Preheat oven to 350 degrees F.
  2. With a hand mixer or beating well with a spoon, mix the sesame with the oil and beat in the sugar.
  3. Stir in the flour and spices just until combined.
  4. Roll dough into a tablespoon size and bake cookies on a parchment paper-lined cookie sheet for 8-10 minutes.
  5. Let cookies cool on a wire rack for 5 minutes, then roll each one in the powdered sugar.
  6. Serve! 
Note: choose organic powdered sugar without corn starch to avoid corn if you have corn sensitivity/allergy, though any powdered sugar may be used


Running Girl Health
http://www.runninggirlhealth.com/single-post/2016/11/04/Sesame-Chai-Cookies


Pistachio Cranberry Ginger Cookies

Pistachio Cranberry Ginger Cookies

Pistachio Cranberry Ginger Cookies

Ingredients

  1. 1/2 cup pistachios
  2. 1 tablespoon vegetable oil
  3. 4 tablespoons unsalted butter, room temperature
  4. 1/2 cup light brown sugar, packed
  5. 1 egg yolk, room temperature
  6. 1/2 teaspoon vanilla extract
  7. 1/3 cup Simply Sesame Pistachio Morsels & Hint of Cardamom
  8. 1/2 cup plus 4 tablespoons flour
  9. 1/4 teaspoon baking soda
  10. 1/4 cup dried cranberries, diced
  11. 1/4 cup crystallized ginger, diced


Cooking Directions

  1. In a small food processor, grind pistachios with vegetable oil until well combined. Set aside.
  2. In a bowl, with an electric mixer, combine butter and brown sugar until fluffy. Beat in egg yolk and vanilla extract. Beat in the pistachio/oil mixture until incorporated. Fold in simply sesame pistachio morsels & hint of cardamom spread.
  3. In a separate bowl, whisk together the flour and baking soda. Slowly add to butter/pistachio mixture. Fold in diced dried cranberries and ginger.
  4. Shape dough into a log. Wrap log in plastic wrap. Chill for 1 hour or up to 3 hours.
  5. Slice dough into thin slices. Press slices into a circular shape, using the palm of your hand.
  6. Place 2 inches apart on a baking sheet lined with parchment paper.
  7. Bake at 350º F for 12 to 15 minutes.
  8. Let cool on pan for 5 minutes, transfer to a cooling rack.

Turnips 2 Tangerines

http://www.turnips2tangerines.com/2016/11/pistachio-cranberry-ginger-cookies.html


Sesame Banana Espresso Smoothie

Sesame Banana Espresso Smoothie

Sesame Banana Espresso Smoothie

Simply Sesame produces healthy, snack food spreads.
Perfect for use as a peanut butter alternative or
energy-packed meal, such as our recipe for
"Sesame Banana Espresso Smoothie"
Great for breakfast, late afternoon pick-me-up or
when you just want something that is delicious, filling and
good for you too.

Ingredients

  1. 1 cup low-fat milk
  2. 1 teaspoon instant espresso powder
  3. 2 tablespoons peanut butter
  4. 1/3 cup vanilla with almond bits, Simply Sesame Spread
  5. 1 ripe banana, broken into thirds
  6. 1 teaspoon honey, optional
  7. 1 cup ice

Cooking Directions

  1. Blend milk, espresso powder, peanut butter, sesame spread, banana, honey, if using and ice in a blender until creamy.
  2. Serve and enjoy.

Sesame Banana Espresso Smoothie is the perfect "on-the-go" breakfast.


Turnips 2 Tangerines

http://www.turnips2tangerines.com/2016/11/sesame-banana-espresso-smoothie.html


Fabulous Fall Salad with Pomegranate Arils and Simply Sesame-Citrus Dressing

Fabulous Fall Salad with Pomegranate Arils and Simply Sesame-Citrus Dressing

Ingredients

  1. Lettuce of choice (I used a combination of red leaf and an herb salad mix)
  2. 2-3 Persian cucumbers, sliced
  3. 2 mandarin oranges, peeled and segmented
  4. 1/2 cup pecan halves
  5. 1/2 cup fresh pomegranate arils
  6. For the dressing:
  7. 2 Tbsp. Simply Sesame Pistachio Morsels with a Hint of Cardamom (Feel free to use any variety)
  8. 8 oz. freshly squeezed orange or mandarin orange juice


Cooking Directions

Prepare salad ingredients and portion into bowls. Place dressing ingredients into a glass jar with a tight-fitting lid, and shake until well mixed. Pour dressing over salad when ready to serve. Makes 4 servings.

Note: You can replace the pomegranate arils with dried cranberries and use crunchy apple chunks (Opals are great!) in place of the mandarin orange.

Hungry Vegan

https://hungryvegan.blogspot.com/2016/11/simply-sensational.html


Yummy Yamburgers with Creamy Roasted Sesame Dressing and Cranberry Sauce

Yummy Yamburgers with Creamy Roasted Sesame Dressing and Cranberry Sauce

Ingredients

For the burgers:
  1. 1 cup baked yam
  2. 1 14.5-oz can Cannellini beans, drained and rinsed
  3. 1/2 cup cooked brown rice, divided
  4. 1/4 cup onion, diced
  5. 1 Tbsp. Simply Sesame Pure Roasted Sesame Spread
  6. 1 Tbsp. ground flaxseed
  7. 1 tsp garlic powder
  8. 1/2 tsp rosemary
  9. 1/2 tsp coriander
  10. 1/2 tsp sea salt
  11. 1/4 tsp cinnamon
  12. 1/2 cup dried cranberries, coarsely chopped
  13. 1/2 cup chopped pecans*
For the Sesame Dressing:
  1. 2 Tbsp. unsweetened nondairy yogurt (I use coconut yogurt)
  2. 1 Tbsp. Simply Sesame Pure Roasted Sesame Spread or Simply Sesame Vanilla with Almond Bits
  3. 1 Tbsp. lime juice, freshly squeezed
  4. 1 tsp agave nectar (optional)
  5. Cranberry sauce
  6. Lettuce
  7. Avocado
  8. Sliced red onion (optional)

Cooking Directions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and spray with olive oil. Set aside.
  2. In a large bowl, mash together baked yam and Cannellini beans. Add 1/4 cup of the cooked brown rice, onion, Simply Sesame Spread, ground flaxseed, herbs, and spices, and mash again until well combined. Stir in the remaining brown rice, cranberries, and pecans.
  3. Using a 1/2-cup measuring scoop, portion burgers into four large patties, and place on prepared baking sheet.
  4. Bake for 30 minutes, carefully flip the burgers, and bake for 12-15 minutes more, until tops are golden brown.
  5. While burgers are baking, in a small bowl, mix together all of the dressing ingredients until well combined. Set aside.
  6. When burgers are done, serve hot on toasted European-style crusty hard rolls, topped with lettuce, sliced avocado, sesame dressing, cranberry sauce, and sliced red onion, if desired. Makes 4 servings.


    *Feel free to substitute walnuts, almonds, or other nuts for the pecans.

Hungry Vegan

https://hungryvegan.blogspot.com/2016/11/simply-sensational.html


Pork Tacos

Simply Sesame on Tortillo

Simply Sesame- Assortment

Simply Sesame Pork Tacos

Ingredients

  1. 1 lb. of boneless pork loin
  2. ¼ cup Simply Sesame Pure Roasted Sesame
  3. ¼ cup sugar maple syrup
  4. 1/3 cup mustard,
  5. ½ c orange juice,
  6. 1 tbsp. balsamic vinegar,
  7. ½ tsp paprika,
  8. ½ tsp salt,
  9. ¼ tsp pepper,
  10. ½ tsp onion powder
  11. 2 tsp minced garlic


Cooking Directions

  1. Whisk together ¼ c. Pure Roasted Sesame , ¼ cup sugar maple syrup or additional honey, 1/3 cup mustard, ½ c orange juice, 1 tbs. balsamic vinegar, ½ tsp paprika, ½ tsp salt, ¼ tsp pepper, ½ tsp onion powder and 2 tsp minced garlic in a bowl. Transfer to a Ziploc bag and add 1 lb. boneless pork loin. Let marinade for at least 30 minutes.
  2. Choose one of the following ways to cook Simply Sesame Pork Tacos:
    • Grill, medium heat. Internal temp 145 degrees
    • Roast in oven, 425 bake for 25-30 minutes. Internal 145 degrees…broil for 5 minutes to get the top lightly browned.
      You can also do this in crockpot.
    • Crockpot, first brown both sides in skillet before transferring to crockpot, cook on high for 4 hours or 6 hours on low.


By Kathy
Fuggs and Foach
http://www.fuggsandfoach.com/simply-sesame/


Vegan Pear Parsnip Pie

Vegan Pear Parsnip Pie- Gluten Free

Vegan Pear Parsnip Pie- Close View

Vegan Pear Parsnip Pie [Gluten-Free +Nut-Free]

Prep Time 30 min
Cook Time 45 min
Total Time 1 hr & 15 mins

Serves 1 pie

Ingredients

For Gluten-Free Pie Crust:

  1. 1 ½ cup gluten-free flour (I used oat flour)
  2. ½ tsp sea salt
  3. ½ tsp baking powder
  4. ¾ cup Simply Sesame Spread (or other neutral nut/seed butter)
  5. warm water (about ½ to ¾ cup)

For Vegan Pie Filling:

  1. 1 lb. medium parsnips, peeled, cored, and cut into large chunks
  2. 2 large Bartlet pears, peeled, cored, and cut into large chunks
  3. 1 cup vanilla soy milk (or other non-dairy milk)
  4. ½ cup coconut sugar
  5. 1 tbsp. cornstarch + 3 tbsp. water
  6. ½ tsp. sea salt
  7. ½ tsp. ground cinnamon
  8. ½ tsp. ground ginger
  9. ¼ tsp. freshly grated nutmeg
  10. ? tsp. ground cloves

Cooking Directions

For the Gluten-Free Pie Crust:

  1. Mix together dry ingredients. Pour in Simply Sesame Spread. Mix in warm water, a small amount at a time, until a dry dough forms.
  2. Place 1 large sheet of waxed paper on a flat surface, using a few drops of water underneath to hold it in place. Transfer dough to top of this waxed paper and cover with another sheet. Roll out the dough to desired thickness. Remove top sheet of waxed paper and transfer crust to oiled pie pan. Set aside.

For the Vegan Pie Filling:

  1. Bring a large pot of water to a boil. Add the parsnips and pears and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the parsnips and pears in a colander and let them steam under a clean kitchen towel for about 5 minutes. Return the parsnips and pears to the pot and mash them with a potato masher, keeping the semi-chunky. Measure 2 cups of the parsnip-pear mash; save any extra for another use
  2. Purée the 2 cups of mashed parsnips and pears and the non-dairy milk in a blender until smooth. Transfer the purée to a mixing bowl. With a whisk, beat in the sugar, salt, cinnamon, ginger, nutmeg, cloves, and corn starch mixture whisking until the sugar dissolves.
  3. Spread filling evenly into the pie crust.
  4. Bake at 350 for 40-45 minutes.
  5. Remove from oven and let cool on a wire rack before slicing and serving. Store in the fridge.

Remove from oven and let cool on a wire rack before slicing and serving. Store in the fridge.

http://healthyhelperblog.com/vegan-pear-parsnip-pie/


Sesame Pistachio Doughnuts Before Glaze

Sesame Pistachio Doughnuts

Sesame-Pistachio Doughnuts

Sesame-Pistachio Doughnuts

Ingredients

  1. 1 1/4 Cups All Purpose Flour
  2. 1/2 Cup Granulated Sugar
  3. 1/4 Cup Toasted Pistachios, Chopped
  4. 1 Teaspoon Baking Powder
  5. 1/4 Teaspoon Baking Soda
  6. 1/4 Teaspoon Salt
  7. 1/8 Teaspoon Ground Cardamom
  8. 1/4 Cup Simply Sesame with Pistachio Morsels
  9. 1/2 Cup Plain Non-Dairy Milk
  10. 2 Tablespoons Toasted Sesame Oil
  11. 1 Teaspoon Vanilla Extract
  12. 1/2 Teaspoon Apple Cider Vinegar

Vanilla Bean Glaze:

  1. 1 1/4 Cups Confectioner’s Sugar
  2. 1 Teaspoon Vanilla Bean Paste or Extract
  3. 1 – 3 Tablespoons Water
  4. Dragees or Sprinkles to Garnish (Optional)

Cooking Directions

  1. Preheat your oven to 350 degrees and lightly grease a standard doughnut pan.
  2. In a large bowl, whisk together the flour, sugar, chopped pistachios, baking powder and soda, salt, and cardamom. Thoroughly combine to distribute all of the ingredients equally throughout the mixture.
  3. In a separate bowl, combine the Simply Sesame with Pistachio Morsels with the non-dairy milk, sesame oil, vanilla, and vinegar. Once smooth, pour these liquid ingredients into the bowl of dry, and stir with a wide spatula to incorporate. Mix just until the batter is smooth.
  4. Either transfer the batter to a piping bag to dispense it cleanly into the prepared baking pan, or simply use a spoon to carefully distribute it between the six indentations. Leave it slightly mounded up towards to center of the rings, rather than smoothing it out.
  5. Bake for 15 – 20 minutes, until a toothpick inserted into the centers of the cakes comes out clean. Cool completely before preparing the glaze.
  6. For the glaze, simply whisk together the confectioner’s sugar, vanilla paste, and 1 tablespoon of water. Continue slowly drizzling in additional water until it reaches your desired consistency. Dip each doughnut into the glaze, allowing the excess to drip off, and apply dragees or sprinkles to your heart’s content.

Bitter Sweet Blog

https://bittersweetblog.com/2016/12/01/open-sesame/

Infusing sesame essence throughout each soft, tender crumb, these are no mere snack cakes. Though baked rather than fried like traditional doughnuts, each bite is so rich and full of flavor that you’d never dream of adding another drop of oil. Freshly toasted pistachios add another dimension of roasted aroma, not to mention a satisfying crunch every now and then. Cardamom continues to sing quietly in the background; just enough to add a certain something special, without necessarily shouting its name from the rooftops.

Top the whole treat off with a gossamer-thin glaze enhanced simply with delicate vanilla bean flecks, and it’s impossible to resist the complete package. As soon as they emerged from the quick icing dip, I regretted making only a single batch.