I’m not a pot guy, surprising as that sounds; though believe me many have found them curious as to how I’d react. (Awkwardly if I had to guess.) I bring that up because of how sesame seeds can show up as just that, or some such, when going for a drug test. I don’t believe you’ll have that problem with this delicious recipe though, but I didn’t have much to riff on with this one, so there you go!

4 cups broccoli florets

1 tablespoon olive oil

1 medium yellow onion, minced

2 medium carrots, minced

1 (14.5-ounce) can diced tomatoes, undrained

-1⁄4 cup tahini (sesame paste)

-1⁄4 cup tahini (sesame paste) 2 to 3 tablespoons soy sauce

1⁄4 cup sesame seeds

1 sheet frozen puff pastry, thawed

So first preheat the oven to 400°F. Then steam the broccoli until just tender, for about 5 minutes, then coarsely chop and set aside. In a large skillet, heat the oil over medium heat. Add the onion and carrots, cover, and cook until tender, about 10 minutes. Stir in the tomatoes with their juice, tahini, and soy sauce and cook, uncovered, stirring until well mixed, about 5 minutes. Remove from the heat and stir in the steamed broccoli. Taste, adjusting seasonings, adding a little more soy sauce if necessary.

Spread the mixture evenly into a 9- or 10-inch square baking pan and sprinkle with half the sesame seeds. Set aside. Roll out the pastry on a flat work surface so that it will fit on top of the baking dish, then place it on top of the filling and crimp the edges. Brush the crust with a little water or soy milk and sprinkle with the remaining sesame seeds. Bake until golden brown, about 45 minutes. Serve immediately… Makes 4 servings