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Tomato and Tahini “Flatbread”
Tomato and Tahini “Flatbread”

I offer a lot of cooking classes that are either cook-with-me or demos, and this is my favorite, easy appetizer to serve to the attendees at the beginning of the class. You can mix and match all the toppings. This is certainly a crowd pleaser but would also be great for a stay-in Friday night!

Makes 1–2 servings.


1 Ezekiel 4:9® Sprouted Grain Low-Sodium Tortilla

2 to 3 tablespoons tahini

6–8 ounces cherry or grape tomatoes (mix and match), halved

4 spears of asparagus, steamed

4–6 ounces frozen no-salt-added artichoke hearts, thawed and quartered

1 teaspoon Italian herbs Pinch of microgreens Black pepper to taste


1. Preheat the oven to 350°F. Place the tortilla on a parchment-lined baking sheet.

2. Spread the tahini over the tortilla and then add the vegetables. Make as formal or free-form a design as you would like.
Top with the Italian herbs.

3. Bake for 10 to 15 minutes or until the tortilla is crispy. Serve with the microgreens on top.

Kelly Williamson
Kelly Williamson

The Plant Based Kitchenista, is a chef specializing in low-fat, plant-based cooking under the name Plant Based Kitchen. Kelley has taught over 6,000 individuals about plant-based nutrition and has a passion for helping people heal through food. She is a plant-powered lifestyle coach and holds certifications with PCRM as a Food for Life instructor, with Forks Over Knives, and with the Plantrician Project. Kelley is also the co-owner and facilitator of the Plant-Based Health and Wellness Summit in Denver, Colorado.

Kelley most recently formed a nonprofit and a club called Healthy Living thru Nutrition which will focus on establishing relationships with schools, students, families, and volunteers across the state of Colorado. Its mission is to teach cooking classes that focus on proper nutrition, helping families build the skills and knowledge to cook meals and make healthy choices on their own.

You can find her on YouTube and at her website,

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