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-...]
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
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
1/4 cup fresh parsley, chopped and packed, or use 2 tbsp dry parsley 1 tbsp sugar 2
tbsp toasted sesame oil 1/4 cup + 2 tbsp (6 tbsp total) sunflower, canola, grapeseed, or other light oil
INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1
tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin
In a small bowl stir together 1/4 cup soy sauce, 1
Tbsp toasted sesame oil, 1 Tbsp sriracha, 1 Tbsp rice vinegar, and 2 Tbsp curry powder.
Once wilted, add 1 Tbsp soy sauce, 1
Tbsp toasted sesame oil, and 1 Tbsp sesame seeds.
In a bowl, combine 1/4 cup soy sauce, 2 Tbsp water, 1
Tbsp toasted sesame oil, 2 Tbsp brown sugar, 2 Tbsp rice vinegar, 1 Tbsp grated fresh ginger, 2 cloves of minced garlic, 2 Tbsp sesame seeds, and 1 Tbsp cornstarch.
Not exact matches
Most of the calories in this recipe come from the honey (65 calories per
TBSP, and you can adjust the amount to taste), and the
toasted sesame seeds and
oil (1 tsp.
YOU»LL NEED: 1
Tbsp finely grated carrot; 1/4 tsp finely grated ginger; 2 tsp rice wine vinegar; 1/2 tsp honey; 1/2 tsp soy sauce; 1/8 tsp
toasted sesame oil; 1
Tbsp canola
oil; 1/2 cup purple cabbage; 3/4 cup cooked soba noodles or whole - wheat spaghetti (from 1 oz dry); 1/2 cup broccoli florets; 1/4 cup shredded carrots.
Sweet and Hot Pepper Tofu, Asian - Style 1
Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1
Tbsp chili garlic sauce 2 tsp sugar 1
Tbsp oil 1
Tbsp ginger, minced 1
Tbsp garlic, minced 1
Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp
toasted sesame seeds 1 tsp
sesame oil 3
Tbsp thai basil, chopped
toasted sesame oil, 1 tamari sauce,
tbsp....
5 scallions, finely chopped 5 cloves garlic, minced 2 tsp
sesame seeds,
toasted 3
Tbsp reduced sodium soy sauce 2
Tbsp sugar 1
Tbsp water 2 tsp
toasted sesame oil 1 tsp rice wine vinegar 1 lb beef tenderloin, trimmed and sliced into 1/4» thick medallions
toasted sesame oil 2 boneless chicken breasts, cut into small pieces 1 yellow onion, chopped 2
tbsp.
1
Tbsp chili - garlic sauce 1 tsp
toasted sesame oil 3
Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2
Tbsp rice vinegar 2
Tbsp sherry wine 8 oz extra-firm tofu, patted dry of any water and minced 2 tsp canola
oil 2
Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large head Bibb lettuce, inner leaves only and separated 1 red bell pepper, minced 2 scallions, thinly sliced
Finally, add 1
Tbsp soy sauce, 1 tsp
toasted sesame oil, and 1 Tsp
sesame seeds to the pot.
To serve, add all of the salad ingredients to a large bowl and toss with 1
Tbsp (15 ml) soy sauce and 1 tsp
toasted sesame oil.
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
for the chicken: 3 boneless, skinless chicken breasts (about 1 + 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut
oil, divided 1 inch piece of fresh ginger, grated a bunch of snow peas, sliced or cut in half about 1/3 cup cashews, lightly
toasted salt to taste for the sauce: 1
tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4 teaspoon
sesame oil
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.
toasted sesame oil -3 1/2
Tbsp.
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.
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1
tbsp chia or flax seed in 3
tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup
toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2
tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut
oil A generous pinch of flaky sea salt
1/2 tsp
sesame oil + 2
tbsp lime juice + 2
tbsp rice wine vinegar + 2
tbsp fish sauce + 1/4 c cashews,
toasted and chopped + 1 Thai chile, thinly sliced Chopped cashews lend texture to this Southeast Asian - flavored dressing, while the chile adds a kick at the end.
Vegetables 4 teaspoons minced garlic 4 teaspoons minced fresh ginger 2
Tbsp vegetable
oil 1 lb of cremini or button mushrooms, quartered 1 cup onion 4 oz extra-firm tofu 1 cup broccoli, roughly chopped 1 cup carrots, in 1 / 2 - inch dice 1/2 cup chicken broth 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1 1b bok choy stems, in 1 / 2 - inch dice 1
Tbsp toasted sesame seeds
Ingredients * 2
Tbsp vegetable or peanut
oil * 1
Tbsp minced garlic * 1 bunch fresh spinach (about 10 ounces) * 1/2 tsp sea salt * 1/2 tsp cane sugar * 1
Tbsp rice mirin or dry sherry * 1 - 2 tsps
toasted sesame seeds (optional)
lime peanut sauce ingredients: 1/2 inch fresh ginger, peeled + rough chopped 2 cloves of garlic, peeled + rough chopped 1 - 2 tsp sriracha (or other hot sauce you like) 2
tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc) 1 lime, peeled + chopped 1
tbsp rice vinegar 2 tsp agave nectar 1
tbsp tamari soy sauce little scoop of extra virgin coconut
oil (optional, but I love the coconut fragrance here) 1/4 tsp
toasted sesame oil 1/2 cup grapeseed
oil
sweet chili soy dip ingredients: 1/4 cup tamari or nama shoyu 2
tbsp maple syrup / raw honey / agave 1 tsp minced fresh ginger couple drops of hot
toasted sesame oil pinch of red pepper flakes 1 green onion, thinly sliced on a bias 2 tsp
toasted sesame seeds
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
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.
Just Veggies Thai Noodle Bowl 3 large collards, chopped finely 1 cup cabbage, shredded 1 carrot, julienned 1 clove garlic 2 inch piece ginger, grated 4
Tbsp shredded unsweetened coconut 1 tsp toasted sesame oil Juice of 1 large lime Pinch cayenne, optional 2 tbsp tahini 2 cups water 1 tsp honey or maple syrup -LSB-
Tbsp shredded unsweetened coconut 1 tsp
toasted sesame oil Juice of 1 large lime Pinch cayenne, optional 2
tbsp tahini 2 cups water 1 tsp honey or maple syrup -LSB-
tbsp tahini 2 cups water 1 tsp honey or maple syrup -LSB-...]
1.5 cups rolled oats, split 1/2 cup almonds 1/4 cup nut butter 1/4 cup butter or coconut
oil (butter makes these hold together better for packing in lunches, etc.) 1/3 cup honey 1/2 tsp salt (omit if your nuts or nut butter are salted) 1
Tbsp chia seeds (or flax) 1/2 cup brown rice cereal 1/4 cup sunflower seeds,
toasted 2
Tbsp sesame seeds 1/2 cup dried blueberries
INGREDIENTS 3 lb (1.5 kg) boneless pork shoulder roast, hard fat cap trimmed away 1/3 cup (75 mL) granulated sugar 1/3 cup (75 mL) soy sauce 1/4 cup (50 mL) hoisin sauce 3
tbsp (45 mL) Woodbridge, by Robert Mondavi Pinot Grigio 4 tsp (20 mL) minced ginger root 2 tsp (10 mL)
toasted sesame oil 3/4 tsp (4 mL) Chinese five spice powder 1/4 tsp (1 mL) ground white pepper 2 cloves garlic, minced 1/4 cup (50 mL) honey 3
tbsp (45 mL) ketchup
For the dipping sauce 1
tbsp each clear honey, balsamic vinegar,
toasted sesame oil and
toasted sesame seeds
400g minced pork 50g fresh ginger root, finely shredded 4 garlic cloves, crushed and chopped 2 tsp
toasted sesame oil 30g fresh coriander leaves, scissor - snipped and extra whole leaves and sprigs for garnish 2
tbsp thick cream 2
tbsp soy sauce 200g (36 - 40) wonton skins (dumpling wrappers)