1 small cucumber, cut into 1/4 ″ squares (peel first if not organic) 1 block of baked tofu, cut into 1/4 ″ squares 2 carrots, grated (peel first if not organic 1 oz sunflower seeds 1 cup garbanzo beans 1 small avocado cut into small squares 2
Tablespoons sesame butter (tahini) Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
1 small cucumber, cut into 1/4 ″ squares (peel first if not organic) 1 block of baked tofu, cut into 1/4 ″ squares 2 carrots, grated (peel first if not organic 1 oz sunflower seeds 1 cup garbanzo beans 1 small avocado cut into small squares 2
Tablespoons sesame butter (tahini) Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
Not exact matches
about 5 clementines — divided 2/3 cup coconut sugar — divided 3
tablespoons chia seeds 1/2
tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2
tablespoons sesame tahini or another nut
butter 1/4 cup cocoa powder 1/2
tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
Made this with a honey ginger glaze: 1
tablespoon each soy sauce, honey, melted
butter and grated ginger, 1/2
tablespoon each olive oil and toasted
sesame oil and 1large clove of minced garlic.
1
tablespoon honey 1
tablespoon melted
butter 1
tablespoon soy sauce 1/2
tablespoon olive oil 1/2
tablespoon toasted
sesame oil 1 clove minced garlic Sriracha to taste
Add the brown sugar, peanut
butter, vinegar, soy sauce, hot sauce, vegetable oil, and 1
tablespoon of
sesame oil.
1/2 cup peanut
butter 1/4 cup rice vinegar 1
tablespoon maple syrup 2 teaspoons soy sauce 2 teaspoons fish sauce 1
tablespoon minced fresh ginger 1 clove garlic, minced or pressed zest of 1 lime juice of 1 lime 1
tablespoon sesame oil 1
tablespoon brown sugar or palm sugar 1/4 cup cilantro
Add about 2
tablespoons of soy sauce (I use Ponzu for its lemony flavor), 1/2 teaspoon of ginger - garlic paste, 1/4 cup of hoisin sauce, 1/2 cup of creamy peanut
butter and a drizzle of toasted
sesame oil.
for the matcha shortbread: ingredients: 2
tablespoons butter 2
tablespoons plus 1 1/2 teaspoons sugar 1 1/2 teaspoons matcha powder pinch sea salt 5 drops vanilla extract 5
tablespoons flour 1
tablespoon milk black
sesame seeds for mixing in, if desired directions: Preheat oven to 350 degrees F. Cream the
butter and sugar together until very fluffy and pale.
for the salted and black
sesame Italian meringue buttercream: 3 egg whites 150 grams (3/4 cup) granulated sugar 1/4 teaspoon kosher salt, to taste 45 grams (45 mL, 3
tablespoons) water 336 grams (1 1/2 cup) unsalted
butter, cut into pieces 2
tablespoons roasted black
sesame paste
Black
Sesame Cookies 1 cup sprouted oat flour 1/4 cup maple syrup powder 1/4 cup raw almond
butter 1/4 cup date paste 4
tablespoons coarsely ground black
sesame seeds
4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted
sesame oil (or use olive or canola as an alternative) 1
Tablespoon natural peanut
butter, smooth or better yet, crunchy 1
Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice of a lime
sesame seeds scallions (chopped green onion)
2
tablespoons tahini (a
sesame sauce that can be found near the peanut
butter or in eastern supermarkets)
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3
tablespoons olive oil 1
tablespoon + 1 teaspoon smooth peanut
butter or almond
butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon
sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
What's in it: The sauce: 1
tablespoons sesame oil 1 tablespoons soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not
tablespoons sesame oil 1
tablespoons soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not
tablespoons soy sauce 1
tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not
tablespoons rice vinegar 2
Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not
Tablespoons tahini, creamy peanut or almond
butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1
tablespoon sriracha (less if you're not into spicy)
3
tablespoons peanut
butter (crunchy style) 2
tablespoons chili pepper jam or 1⁄4 cup sweet chili sauce 1 1⁄4 cups hot vegetable stock 1
tablespoon toasted
sesame oil 2
tablespoons soy sauce or tamari 6
tablespoons coconut milk
* 1/4 cup (60 g) unsalted
butter * 3
tablespoons extra-virgin olive oil * 3
tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds,
sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
1 cup rolled oats 2/3 cup unsweetened shredded coconut, toasted 3
tablespoons ground flax 1/2 cup seeds (I did a combo of sunflower,
sesame and pepitas) 1/2 cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2 cup peanut
butter 1/4 cup pure maple syrup 1 teaspoon vanilla 2
tablespoons water (if necessary after refrigerating)
1 bunch of asparagus 2
tablespoons unsalted
butter 1 large handful of torn bread 2 - 3
tablespoons toasted
sesame seeds edible herb flowers (optional)
2
tablespoons peanut
butter — almond
butter or
sesame tahini can be used instead of peanut
butter 2
tablespoons nutritional yeast 1
tablespoon mellow white miso paste 1/4 water for the sauce 4 ounces...
1 large, purple eggplant 1
tablespoon fresh lemon juice 2 to 3 teaspoons pure
sesame seed
butter 1 garlic clove, grated sea salt & fresh ground pepper to taste
2
tablespoons tahini
sesame butter (you can sub in almond or peanut
butter but it will change the taste a bit)
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more for topping — 50 g coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g coconut oil (you can substitute with
butter)-- 2
tablespoons tahini (
sesame cream)-- 1 vanilla bean, split and seeded (you can substitute with 1 teaspoon pure vanilla extract)-- pinch of sea salt
creamy chipotle sauce 1/2 cup hemp seeds 1
tablespoon light
sesame seed
butter (tahini) 2
tablespoons fresh lemon juice 1 teaspoon apple cider vinegar 1/2 teaspoon pure maple syrup scant 1/4 teaspoon chipotle powder 1 small clove of garlic sea salt, to taste 3/4 to 1 cup filtered water
1 cup plus 1
tablespoon old - fashioned oats 1/2 cup honey 2
tablespoons butter 1-1/2 teaspoons kosher salt 2 cups boiling water 1 package dry active yeast (about 2-1/4 teaspoons) 1/3 cup warm water 1/4 cup flaxseed meal 3 cups whole wheat flour 1-1/2 cups all - purpose flour plus more for work surface Vegetable oil for greasing 2 teaspoons poppy seeds 2 teaspoons
sesame seeds 1 teaspoon garlic flakes 1 teaspoon onion flakes 1 teaspoon coarse salt 1 teaspoon water 1 large egg
ingredients PINEAPPLE BOWLS 8 cups cooked jasmine rice 2 pineapples SALMON: 4
tablespoons unsalted
butter 2 6 - ounce salmon fillets 2 teaspoons dried parsley 2
tablespoons seafood seasoning 1 1/2
tablespoons cajun seasoning CHICKEN: 1 1/2 teaspoon onion powder 1/4 teaspoon freshly ground pepper 1 teaspoon Mexican - style pollo seasoning 2 teaspoons Worcestershire sauce 2/3 cup store - bought teriyaki sauce (divided, plus extra for finishing) 1/3 cup pineapple - ginger marinade 1/2 pound boneless, skinless chicken thighs Shrimp: 2
tablespoons unsalted
butter 1/2 pound large shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted
sesame seeds store - bought chili sauce
ingredients FRIED CHICKEN WINGS: canola oil (for frying) 2 cups cornstarch 2 pounds chicken wings (split, wing tip attached) 2
tablespoons sesame seeds (to garnish) 1 bunch scallions (light green and white parts only, thinly sliced, to garnish) Kosher salt and freshly ground pepper (to taste) SESAME WING SAUCE: 4 tablespoons sesame oil 4 cloves garlic (peeled, minced) 2 tablespoons fresh ginger (peeled, minced) 2/3 cup soy sauce 4 tablespoons honey 1/2 cup light brown sugar 2 tablespoons unsalted
sesame seeds (to garnish) 1 bunch scallions (light green and white parts only, thinly sliced, to garnish) Kosher salt and freshly ground pepper (to taste)
SESAME WING SAUCE: 4 tablespoons sesame oil 4 cloves garlic (peeled, minced) 2 tablespoons fresh ginger (peeled, minced) 2/3 cup soy sauce 4 tablespoons honey 1/2 cup light brown sugar 2 tablespoons unsalted
SESAME WING SAUCE: 4
tablespoons sesame oil 4 cloves garlic (peeled, minced) 2 tablespoons fresh ginger (peeled, minced) 2/3 cup soy sauce 4 tablespoons honey 1/2 cup light brown sugar 2 tablespoons unsalted
sesame oil 4 cloves garlic (peeled, minced) 2
tablespoons fresh ginger (peeled, minced) 2/3 cup soy sauce 4
tablespoons honey 1/2 cup light brown sugar 2
tablespoons unsalted
butter
ingredients PEPPER JAM: 4 large red bell peppers (stems removed, seeded, roughly chopped) 2 jalapénos (stems removed, sliced) 1 red onion (peeled, sliced) 2 cloves garlic (peeled) 1 orange (zested, juiced) 1 cup sherry vinegar 1/2 cup brown sugar 1
tablespoon whole mustard seeds 1 teaspoon kosher salt 2
tablespoons flat leaf parsley (chopped) GRILLED CHEESE: 8 slices
sesame bread (sliced into 3 / 4 - inch thick slice) 8
tablespoons unsalted
butter (softened) 1 cup Parmesan (freshly grated) 2 cups Fontina cheese (shredded) 16 pieces Salami (thinly sliced) Kosher salt and freshly ground black pepper (to taste)
4 cups prepared sticky rice 2
tablespoons sesame oil 1 small onion, diced 5 ribs of celery, diced 8 ounces ready - to - serve teriyaki tofu, diced medium 1/4 cup peanut
butter 1/3 cup soy sauce 1 teaspoon garlic, minced or powdered 1/8 teaspoon cayenne pepper 1 1/4 cups cold water 2
tablespoons cornstarch 1 cup roasted peanuts, salted or unsalted, for garnish 1/2 cup chopped green onions for garnish
1
tablespoon unsweetened cocoa powder 1 teaspoon kosher salt 1 teaspoon granulated sugar 3/4 cayenne pepper 3/4 teaspoon garlic powder 3 cups unsalted nuts (peanuts, pecan halves, walnut halves, slivered almonds and or / cashews) 1/2 cup pepitas 2
tablespoons white
sesame seeds 2
tablespoons unsalted
butter
2 boneless, skinless chicken breasts, cut into thin strips 2
tablespoons oil for stir frying (
butter / coconut oil / ghee) 1 teaspoon
sesame oil 2 cloves garlic, peeled and crushed 2 teaspoons fish sauce 2 teaspoons soy sauce 1 lime, juiced 2 teaspoons ground cumin 1 chili pepper (we use anaheim), trimmed and chopped Dash of hot sauce (if you want it spicier) 2 teaspoons
sesame seeds Salad mix of your choice Vinaigrette of your choice (I like using Nourishing Gourmet's Everyday Salad Dressing) Chopped cilantro (optional)
50 ml warm water 10g dried yeast 500g strong white bread flour 10g salt 35g unsalted
butter, melted 1 Camembert round — 250g size 1 medium organic egg, lightly beaten for egg wash 1
tablespoon golden flaxseeds 1
tablespoon sesame seeds
for the sunflower seed sauce: 1/4 cup of sunflower seed
butter (feel free to sub any nut or seed
butter you have on hand) 1 clove of garlic, minced 1 red chili, seeded and minced 2
tablespoons of tamari (or low sodium soy sauce) 1
tablespoon of toasted
sesame oil 1 teaspoon of ginger, peeled and minced 2
tablespoons of lime juice (the juice of one lime) 3 - 4
tablespoons of water a pinch or two of red pepper flakes, if you want extra heat
1 pound whole - grain spaghetti 3
tablespoons raw ginger root 2 cloves garlic 1 1/2 cups peanut
butter, smooth unsalted 1 cup rice wine vinegar 1/3 cup sugar 1/3 cup soy sauce 1/2 cup water 2
tablespoons sesame salad oil (or another cooking oil) 1
tablespoon red pepper flakes or cayenne pepper (or to taste) 2 1/2 pounds frozen mixed vegetables 2
tablespoons vegetable oil 3
tablespoons sesame seeds
1 cup frozen raspberries 3/4 cup water or more, depending on desired thickness 2
Tablespoons flax seeds, ground 1
Tablespoon sesame seeds Kale, 4 leaves, stalks removed 1/2 fresh lemon, peeled 2 prunes, pitted and soaked, or 2
Tablespoons REAL prune
butter Optional: more pitted prunes or dates for desired sweetness.
1 - 8 ounce package brown rice noodles 1 - 14 ounce package extra firm tofu 1/2 cup soy sauce 1
tablespoon toasted
sesame oil 1
tablespoon peanut
butter 2
tablespoons rice wine vinegar 1
tablespoon minced fresh ginger 1
tablespoon vegetable oil 3 scallions, white & green separated plus more for serving 1 garlic clove, minced 1 - 16 ounce package frozen stir - fry vegetables 1/4 cup chopped roasted salted peanuts
2
tablespoons peanut
butter — almond
butter or
sesame tahini can be used instead of peanut
butter 2
tablespoons nutritional yeast 1
tablespoon mellow white miso paste 1/4 water for the sauce 4 ounces dry noodles (100 % buckwheat noodles shown in the picture) 3 cups water for cooking the noodles
Making peanut dressing: In a bowl, combine the peanut
butter, miso paste, lime juice, honey, Sriracha sauce, 2 cloves of pickled garlic, grated ginger, peanut oil and 1
tablespoon sesame oil.
1 small beet — baked, steamed or boiled, and peeled 1/2 cup soft dates — pitted 1/3 cup unsweetened canned coconut milk 1 teaspoon vanilla extract 2
tablespoons brown rice syrup or maple syrup, optional 2 1/2 cups regular rolled oats — coarsely ground in a food processor 2 cups barley puffs, quinoa puffs or other whole grain puffs 1/2 cup
sesame tahini 1/2 cup almond
butter handful cacao nibs 1/2 cup raisins pinch sea salt melted dark chocolate for drizzling (I use these dairy free chocolate chips)
Filling (adapted from Raw Food / Real World) 1/2 cup chopped raw cashews 1
tablespoon sesame oil 1/2 teaspoon sea salt 1/4 cup agave syrup 1/2 cup lemon juice 2
tablespoon chopped ginger 1 small chili — seeded and chopped 11/2
tablespoon nama shoyu 1 cup raw almond
butter 1/2 head savoy cabbage — shredded 1 handful cilantro 1 handful basil — torn 1 handful mint leaves 1 large carrot — cut into thin strips 1 large mango — cut into strips 1 cucumber — seeded and cut into strips
1 1/2 pounds sirloin or rib - eye steak 6
tablespoons dark soy sauce, plus more for serving 1
tablespoon sugar 2
tablespoons honey 4
tablespoons mirin (rice wine) 3
tablespoons light
sesame oil 5
tablespoons minced green onions 4 teaspoons minced garlic 2 teaspoons freshly ground black pepper 1
tablespoon sesame seeds, toasted 2
tablespoons sesame salt 15 to 20
butter lettuce leaves, for serving Hot sauce, for serving
Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3
tablespoons low - sodium soy sauce 2 teaspoons toasted
sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted
sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head
butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts
dressing 2
tablespoons pure
sesame seed
butter tahini 1 teaspoon grated ginger juice from half a lemon 1/4 teaspoon mellow white miso 1/2 teaspoon tamari 1/2 teaspoon rice vinegar 1/4 cup water 1 small garlic clove 1/2 teaspoon honey * pinch of salt
INGREDIENTS 1 cup (2 sticks) of unsalted
butter, softened 1/2 cup of maple syrup 2
tablespoons of sweet white miso 2 1/2 cups of almond meal (flour) 1 cup of tapioca starch 1 +
tablespoon of
sesame seeds METHOD
Ingredients 2 cups rolled oats 1/2 cup hulled white
sesame seeds 3
tablespoons chia seeds 3
tablespoons hemp seeds 1/3 cup dried cranberries (or cherries) 1/3 cup dried apricots (chopped into 1/4 inch pieces) 1/2 cup slivered almonds 1/2 cup almond
butter 1/4 cup brown rice syrup 1/4 cup maple syrup
2 cups almond flour 1/2 cup unsweetened shredded coconut 2
tablespoons coconut flour 2
tablespoons coconut palm sugar 1
tablespoon arrowroot starch 1/2 teaspoon baking powder 1/4 teaspoon sea salt 1/4 cup coconut oil 1/4 cup coconut
butter 1/3 cup coconut nectar 2 teaspoons vanilla extract zest of 1 large orange 1
tablespoon sesame seeds
2 ripe bananas, medium in size 2 oranges 1 cup plant based yogurt (plain & unsweetened) 2 to 3
tablespoons pure
sesame butter (use un-hulled for stronger
sesame flavor) 1/4 teaspoon ground vanilla bean pinch of ground cinnamon
1/3 cup whole - wheat panko breadcrumbs 2 teaspoons
sesame seeds (optional) 1 teaspoon smoked paprika, divided 1
tablespoon extra-virgin olive oil 1 medium yellow onion, finely chopped 2 garlic cloves, minced 1 pound 90 % lean ground beef 1 1/4 teaspoons kosher salt 3/4 teaspoon coarse black pepper 3
tablespoons tomato paste 2
tablespoons Dijon mustard 2
tablespoons Worcestershire sauce 1 14.5 - ounce can diced tomatoes 1 1/4 cups grated sharp cheddar cheese, divided For serving: (optional) 1 cup chopped hearts of romaine or iceberg lettuce 1/2 cup finely chopped bread - and -
butter pickles
Daikon Radish Pasta with Corn and Tomatoes in Creamy Coconut Sauce 1 medium to large daikon radish 2 ears of corn 1
tablespoon coconut oil 1
tablespoon sesame oil 1
tablespoon minced ginger 2 teaspoons sriracha 1
tablespoon lime juice sea salt 1 cup canned unsweetened coconut milk 2
tablespoons tamari 1
tablespoon smooth almond
butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish — optional
Whisk together 1/4 cup peanut
butter, 2
tablespoons reduced - sodium soy sauce, 1
tablespoon unseasoned rice vinegar, 1 teaspoon toasted
sesame oil, and 1/2 teaspoon sugar in a large bowl.