Not exact matches
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower -
Green Beans 3 cups spinach 3 cloves
garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs
sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces small pasta 6 tablespoons ponzu sauce 3
garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted
sesame oil 8 ounces
green beans, chopped 8 ounces broccoli florets a small bunch of cilantro (or basil), chopped
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black
beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp
garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large
sesame seed buns For the
green chile queso: 16 ounces white American cheese, cubed 1 small can
green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp
garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
Ingredients: 1 large eggplant or 2 Japanese eggplants 1 cup
green beans, cut into 2 - inch length 1 Tbsp
sesame oil 1
garlic clove, minced 1/2 tsp ginger, minced 1 Tbsp rice -LSB-...]
for the burgers 2 cups shelled edamame or fresh shelled fava
beans or
green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons
sesame tahini 1 shallot — minced 3
garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
1/4 cup + 1 Tablespoon toasted
sesame oil, divided 2 Tablespoons soy sauce 2 Tablespoons mirin 4 teaspoons honey 2 teaspoons brown rice vinegar 1 teaspoon each
garlic powder and black pepper 4 Portobello mushrooms 1 cup cooked quinoa 1 cup cooked brown rice 1/2 cup cooked adzuki
beans 1 cup shredded carrots 1 cup finely shredded cabbage 1/2 cup minced mushrooms 1/2 cup minced
green onion
sesame seeds, for garnish
1 pound dried and skinless fava
beans (broad
beans), soaked for 24 - 48 hours 2 teaspoons cumin 1 teaspoon ground coriander cayenne pepper or chili pepper (optional, to taste) salt & pepper 1 teaspoon baking soda 1 cup parsley 1 cup cilantro 2 leeks, white and
green parts 6 scallions, finely chopped 6
garlic cloves, minced 3/4 cup
sesame seeds (optional) frying oil (I used peanut oil)
3 bundles flat rice noodles (around 14 ounces) 2 tablespoons toasted
sesame oil, plus more for the noodles 1 ounce whole baby corn, cut into pieces or 1 cup corn kernels (canned or frozen) 2 medium carrots, thinly sliced 1 medium red onion, halved and thinly sliced 3/4 cup
green beans, chopped 1 cup broccoli, broken into small florets 3 cloves
garlic, finely chopped Chopped peanuts and cilantro, to garnish (optional)
I made a huge batch of stir fried veggies: onion,
garlic, ginger,
green beans, zucchini, peas, carrot, red cabbage and broccoli and served atop 1 cup of brown rice with a drizzle of cold pressed
sesame oil.
1 tablespoon olive oil 1 medium fennel bulb, chopped (stalks and core discarded, roughly 1-1/2 - 2 cups) 1⁄8 teaspoon sea salt freshly ground black pepper to taste 1/2 cup red bell pepper, chopped 2 cups cooked chickpeas (garbanzo
beans) 1 medium clove
garlic, chopped 1-1/2 tablespoon apple cider vinegar 2 tablespoons olive oil for purée 2 teaspoon freshly grated ginger 1⁄2 teaspoon sea salt 1⁄4 teaspoon cumin 3⁄4 teaspoon paprika 1⁄8 teaspoon cinnamon 1⁄3 - 1/2 cup sliced
green onions 1/2 cup good quality breadcrumbs (see note) 3 tablespoons
sesame seeds 1⁄8 teaspoon sea salt 1 tablespoon olive oil for frying patties
Wok - Seared
Sesame Garlic Green Beans adapted from Bon Apetit Ingredients: 1 1/2 pounds green beans, trimmed 1 1/2 tablespoons oriental sesame oil 3 tablespoons soy sauce 1 1/2 tablespoons rice vinegar 2 - 3 garlic cloves, thinly sliced 1 tablespoons (packed) golden brown sugar — I left this out 2 tablespoons black or white sesame seeds, toasted Optional: red chili flakes or chili paste Direc
Garlic Green Beans adapted from Bon Apetit Ingredients: 1 1/2 pounds green beans, trimmed 1 1/2 tablespoons oriental sesame oil 3 tablespoons soy sauce 1 1/2 tablespoons rice vinegar 2 - 3 garlic cloves, thinly sliced 1 tablespoons (packed) golden brown sugar — I left this out 2 tablespoons black or white sesame seeds, toasted Optional: red chili flakes or chili paste Direct
Green Beans adapted from Bon Apetit Ingredients: 1 1/2 pounds green beans, trimmed 1 1/2 tablespoons oriental sesame oil 3 tablespoons soy sauce 1 1/2 tablespoons rice vinegar 2 - 3 garlic cloves, thinly sliced 1 tablespoons (packed) golden brown sugar — I left this out 2 tablespoons black or white sesame seeds, toasted Optional: red chili flakes or chili paste Direct
Beans adapted from Bon Apetit Ingredients: 1 1/2 pounds
green beans, trimmed 1 1/2 tablespoons oriental sesame oil 3 tablespoons soy sauce 1 1/2 tablespoons rice vinegar 2 - 3 garlic cloves, thinly sliced 1 tablespoons (packed) golden brown sugar — I left this out 2 tablespoons black or white sesame seeds, toasted Optional: red chili flakes or chili paste Direct
green beans, trimmed 1 1/2 tablespoons oriental sesame oil 3 tablespoons soy sauce 1 1/2 tablespoons rice vinegar 2 - 3 garlic cloves, thinly sliced 1 tablespoons (packed) golden brown sugar — I left this out 2 tablespoons black or white sesame seeds, toasted Optional: red chili flakes or chili paste Direct
beans, trimmed 1 1/2 tablespoons oriental
sesame oil 3 tablespoons soy sauce 1 1/2 tablespoons rice vinegar 2 - 3
garlic cloves, thinly sliced 1 tablespoons (packed) golden brown sugar — I left this out 2 tablespoons black or white sesame seeds, toasted Optional: red chili flakes or chili paste Direc
garlic cloves, thinly sliced 1 tablespoons (packed) golden brown sugar — I left this out 2 tablespoons black or white
sesame seeds, toasted Optional: red chili flakes or chili paste Directions:
The highlight was the wok - seared
green beans, made with lots of
sesame and
garlic that brings your usual steamed
green beans to a whole new level.
1/2 block tofu (7.5 oz or 200 g)(I used organic sprouted tofu) 12 oz (350 g)
green beans, trimmed 2 Tbsp tamari soy sauce 1 Tbsp sake or water 1 - 2 tsp hot chili paste 2 tsp natural sugar 1 Tbsp
sesame oil 1 clove
garlic, minced 1 Tbsp ginger, minced Salt Pepper
Stir in tofu, soy sauce,
garlic and
sesame oil and cook, covered, stirring occasionally, until
green beans are crisp - tender, about 5 minutes.
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods —
green shells removed 1 medium onion — sliced into 8 wedges 3
garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked
beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung
bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon
sesame seeds
for the noodles about 8 oz mung
beans vermicelli or other clear noodles 1 handful
green beans — ends trimmed and strings removed (if present) 1 handful sugar snaps or snow peas — strings removed 1 cup shelled frozen edamame 1 cup fresh or frozen shelled
green peas 2 tablespoons grapeseed or sunflower oil 3
garlic cloves — crushed with knife 1 red chili — seeded and chopped 3
green onions — thinly sliced 1 cup basil leaves, plus more for garnish handful mint leaves — chopped 1 cup yellow cherry tomatoes — halved or quartered about 3 tablespoons toasted
sesame seeds — optional
Combine
bean curd in a large mixing bowl with crab meat, 1 egg, rice wine (or vermouth),
green onion,
garlic,
sesame oil, salt, and pepper.
1 lb broccoli, stems thinly sliced, cut into florettes 1 teaspoon olive oil 6 cloves
garlic, minced 1 bunch swiss chard (about 1/2 pound), rough stems removed, roughly chopped 1 cup thinly sliced
green onions, plus extra for garnish 1/2 teaspoon salt 1 16 oz can azuki
beans, rinsed and drained 1/3 cup miso 1/2 cup hot water 4 teaspoons toasted
sesame seeds Sriracha hot sauce, to serve
Anchovies, salmon, sardines, brown rice, whole wheat pasta, flaxseeds, black
sesame seeds, walnuts, black
beans, red
beans, kale, spinach, blueberries, acai, plums, grapes, eggplant, red pepper, tomato, soy milk, low - fat yogurt, goat cheese, turkey, chicken, egg whites, grass - fed beef, olive oil,
garlic, turmeric,
green tea.
Add some of the following to your diet — kelp, dulse and seaweeds, almonds, cashews, buckwheat, Brazil nuts, hazelnuts, millet, pecans, walnuts, pumpkin, sunflower and
sesame seeds, chocolate, raw cacao brown rice, figs, dates, collard
greens, spinach, halibut, shrimp, avocado, parsley,
beans, dandelion
greens, mineral water, and
garlic.