Sentences with phrase «tbsp olive oil sesame»

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Ingredients 50g soy protein pieces 1 leek 1/2 red onion 6 stalks of cilantro (4 for cooking, 2 for decoration) 1 green pepper 2 tsp corn starch 1 tbsp white vinegar 2 tsp sugar 1 tsp chilli oil 2 tbsp soy sauce 1 tbsp olive oil 1 tsp white sesame seeds

4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)

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.

Lemon Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground sesame paste) 3/4 of small lemon, juiced 2 tsp Dijon or stone ground mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper to taste

Beetroot Hummus 200 g raw beetroots 1 cup / 150 g cooked white beans 3 tbsp light tahini (sesame paste) 4 tbsp lemon juice 3 tbsp cold - pressed olive oil 1 tsp ground cumin 1 clove garlic, peeled 1 tsp flaky sea salt

Bulgogi - Style Salmon with Bok Choy and Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or dry Sherry 1 tsp minced fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, caps sliced

salt and pepper 2 tbsp lime juice 2 cloves garlic, minced 5 ancho chile peppers 3 guajillo chile peppers 3 cups warm chicken stock 2 tomatoes 2 jalapeño peppers 3 tbsp slivered almonds 3 tbsp sesame seeds 1 tbsp olive oil 1 stick cinnamon (3 ″ long) 1 ripe plantain, peeled and chopped 1 cup chopped fresh or drained canned pineapple 1/2 cup chopped jicama 3 tbsp cilantro

3/4 lbs (350 g) sugar snap peas, trimmed 1 Tbsp olive oil 1 Tbsp sesame oil 1 Tbsp tamari soy sauce Black pepper to taste Cayenne pepper to taste

Here is the recipe: 1 can chickpeas, rinsed and drained 1 medium sweet potato, peeled, and diced, 1 tablespoon olive oil salt, pepper, to taste 2 tsp ground cumin 1/2 medium red onion, diced 2 - 4 cloves garlic minced large handful parsley, chopped 1 lemon, zested 1/2 a lemon, juiced 1 tsp ground coriander 1 tsp crushed red pepper flakes (or chili) powder 1/2 tsp cayenne pepper 2 - 3 tbsp toasted sesame seeds Instructions

Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.

Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.

2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.

Dressing 2 garlic cloves, minced 2 Tbsp fresh ginger, minced 6 Tbsp rice vinegar 5 Tbsp tamari soy sauce 3 Tbsp Dijon mustard (or 1 Tbsp Chinese hot mustard) 2 Tbsp nut butter (I used almond butter) 2 Tbsp honey or other liquid sweetener 1 Tbsp hot chili paste 3 Tbsp sesame oil 1/2 cup extra virgin olive oil Black pepper

Small twist on this - was very nice 750g carrots, peeled and grated 410g can chickpeas, drained and rinsed 1 medium onion, chopped 4 cloves of garlic Garam Masala Tumeric 1 egg olive oil (in fried carrots) 100g breadcrumbs from pain au lait juice from 1 slice of lemon 0.75 tbsp sesame seeds (in mix) Corriander Chilli Pepper Salt

Add 1 tbsp water, 1 tbsp olive oil, the sesame oil, and a pinch of salt and pepper.

1/2 cup uncooked quinoa (any color works), rinsed 2 carrots 4 radishes 1/2 fennel bulb 2 avocados, stone removed 2 small kale leaves, stems removed 1 handful mixed baby lettuce 2 tsp olive oil 2 tsp lemon juice 1 pinch sea salt and black pepper 2 tbsp tahini (sesame paste) 4 tbsp golden sauerkraut (see recipe here) 2 fried eggs 2 tsp hemp seeds

1/2 cup sesame seeds 1/2 cup pumpkin seeds 1/2 sunflower seeds 1 cup rolled oats 1,5 cup cooked wholegrain rice 3 tbsp chia seeds 3 tbsp psyllium husk 1 tsp salt 3 tbsp extra virgin melted coconut or extra virgin olive oil 1 tbsp date syrup (maple / agave or coconut) 1/3 tsp caraway seeds (optional, you can use rosemary or some other herb or spice you like) 1,5 cup water

3 tbsp olive oil 1 cooking onion, diced 6 tbsp minced fresh ginger 6 cloves garlic 2 tsp curry powder 1 tsp cayenne pepper 1 1/3 cup carrot juice, or veg stock 3/4 cup rice vinegar 1 cup water 2 cups natural smooth peanut butter 1/4 lemon juice 2/3 cup tamari 2 tbsp toasted sesame oil 1/4 sunflower oil

15g unsalted butter 2 tbsp sesame seeds: one for the tin, one for the topping 150g plain flour 1 tbsp baking powder 3 large eggs Salt and black pepper 4 tbsp extra virgin olive oil 150g Greek yoghurt 100g dried spicy chorizo, skinned and diced 12 sundried tomatoes, drained and finely diced 100g unsalted pistachios, toasted and chopped 15g flat - leaf parsley, chopped

250 grams fresh tofu (1,5 to 2 cups) 3 tbsp extra virgin olive oil 1, 5 tbsp Shoyu (naturally fermented soy sauce or if you're avoiding soy, sub with liquid aminos) 1 tbsp Umeboshi seasoning 3 - 4 tbsp roasted sesame or sunflower seeds 1 clove fresh garlic or a pinch of dehydrated garlic 1/3 tsp dried dill and 1/4 tsp dried basil Or 1/4 tsp dried thyme and pinch of chili pinch Himalayan salt a splash of water if needed

Grain free turkish flatbreads 2 eggs 1/2 cup cold water 2 tbsp olive oil 2 tbsp almond meal (very finely ground almonds) 2 tbsp defatted sesame flour (you can replace with defatted coconut or defatted almond flour) 1 tbsp ground flaxseeds 1/2 tsp baking powder A pinch of salt 1 tbsp nigella seeds Butter to fry

1/2 oz dried mushrooms, such as shiitake 3 tsp olive oil 2 med onions, coarsely chopped 2 tsp chopped fresh ginger 4 cloves garlic, minced 3 c sliced cremini mushrooms 1 1/2 c reduced - sodium beef broth or stock 2/3 c quick - cooking barley 1/4 c dry sherry 3 Tbsp reduced - sodium soy sauce 1 - 2 tsp dark sesame oil 1 tsp light brown sugar (optional) Chopped scallions (optional)

Ingredients: 1 cup of hulled sesame seeds 3 - 4 TBSP of olive oil pinch of salt Instructions: Add... Read More»

4 cups filtered water 2 tbsps white miso 1 tsp olive oil 1 tbsp ginger, minced 1 cup sliced cremini mushrooms 1 tbsp toasted sesame oil 1 baby bok choy, leaves separated, stalks thinly sliced 6 oz brown rice or buckwheat soba, cooked according to package directions 1 lime 2 scallions, thinly sliced 1 tbsp cilantro, chopped red chili flakes

Creamy Roasted Beet Hummus 3 large beets, trimmed 1 Tbsp extra-virgin olive oil 3 cloves garlic, peeled 1/4 cup sesame tahini 1 cup plain, whole milk Greek yogurt 1/2 fresh lemon, squeezed 1/4 teaspoon sea salt Fresh cracked pepper to taste 1/4 teaspoon cayenne pepper Fresh chopped parsley for garnish Edible flowers for garnish

Creamy Roasted Beet Hummus 3 large beets, trimmed 1 Tbsp extra-virgin olive oil 3 cloves garlic, peeled 1/4 cup sesame tahini 1 cup plain, whole milk Greek yogurt 1/2 fresh lemon, squeezed 1/4 teaspoon sea salt Fresh cracked pepper to taste 1/4 teaspoon cayenne pepper Fresh chopped parsley for garnish Edible flowers for garnish Preheat -LSB-...]

Ingredients (5 servings) 1.5 pounds boneless, skinless chicken breasts, cut into pieces 1/4 tsp salt 1/4 tsp pepper 1 tbsp whole coconut flour 1 tbsp toasted sesame oil 1/2 tablespoon olive oil 2 -LSB-...]

Ingredients: 1 cup fresh broccoli florets 2 tsp olive oil 1⁄4 tsp sesame oil 1 TBSP rice vinegar 1 TBSP Coconut Aminos or Coconut Secret Garlic Sauce 2 teaspoon sesame seeds, toasted Instructions: Steam broccoli lightly until a vibrant green.

In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil.