Tahini Garden Spread

Stedda Tuna

Marilyn Diamond and her husband Harvey were at the cutting edge of the physical hygiene movement with their #1 bestselling book Fit for Life. This book forever impacted how I view food and inspired me to pay attention to what I’m eating. Though it contains a number of recipes, when she came out with the behemoth The American Vegetarian Cookbook  I had to have a copy. Marilyn created “Stedda” recipes (‘instead of’ meat or dairy products)  which are a vegan twist on a traditional classic.

Memphis and I tried and loved “Stedda Tuna” which contained kelp powder. But since the Fukushima Nuclear [see link below] meltdown in Japan, Memphis and I pulled away from all Japanese sea vegetables and Pacific Ocean caught fish and seafood.

With a nod to Marylyn Diamond, we developed this veggie-loaded salad spread using medium weight tahini from our local international food store. In this lighter version, we press into service those otherwise pesky celery leaves. We like it so well, we don’t even miss tuna salad. Use as a spread for crackers and flatbreads. Thinned with a little water, we serve this as a dip for veggies and our guests are always impressed by the flavor. Stored in a sealable glass container, this mixture lasts about a week, but ours always disappears long before that.


2 celery ribs
1 cup celery leaves, kale or parsley
3 Tbsp red bell pepper optional
2 Tbsp red onion chopped
2 Tbsp dried dill (double if fresh)
1 cup tahini
2 lemons juiced, strained
2 Tbsp tamari


Quarter the celery ribs and put into the food processor. Add celery leaves, bell pepper, onion, and dill. Blend until just past a coarse crumble. Add tahini, lemon juice, and tamari.

Spoon into a bowl and enjoy on toasted bread, as a base for a wrap, as a dip on flax crisps (show in photo) or other crackers you love. Fill celery sticks for a quick and filling snack.

To see how the Fukushima nuclear disaster affects marine life click here.

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