IngredientsFor the dough1 1/2 cups (6 ounces / 170 grams) glutinous rice flour1 / 2 cup (3.5 ounces / 100 grams) granulated sugar1 1/3 cups water (8.3 ounces / 245 milliliters) 2 tablespoons (0.7 ounces / 20 grams)
black sesame seeds for finishingCornstarch for work surface and rollingRed bean paste MethodFor the dough Combine the rice flour, sugar and water in a heat - proof bowl.
I love that you added
black sesame seeds for extra crunch:)
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.
Note: Optionally, you can dry the leftover
black sesame seeds for future use.
Not exact matches
In a big pan, add and mix all of the ingredients
for the sauce: 2 Tbsp soy sauce, 2 Tbsp red pepper powder, 2 Tbsp corn syrup, 2 Tbsp cooking wine, 1 tsp
sesame oil, 2 pinches
black pepper, 1 tsp minced garlic, and 1 tsp
sesame seeds (to garnish).
Great
for dipping with olive oil, this dukkah recipe is a crumbly nut and spice blend typically associated with Egypt - hazelnuts, cariander
seeds,
sesame seeds, cumin
seeds,
black peppercorns, fennel
seeds, dried mint leaves, and salt.
Garnish the top with fresh snow peas and
black sesame seeds or drizzle with cilantro oil
for a dramatic presentation.
Also, I just read an article yesterday about how good
for you
black sesame seeds are, so double yay!
for the
black sesame brittle: 2 tablespoons sugar 1 tablespoon
black sesame seeds directions: Place the sugar in a small, heavy bottomed pan.
For the
black sesame paste: 65g roasted
black sesame seeds + 2 tbsp each of maple syrup and
sesame or vegetable oil
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.
for the mung bean falafel bowl 1 cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly ground
black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below
sesame seeds —
for garnish (optional) chopped pistachios / other nuts —
for garnish (optional)
No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons
black or tan
sesame seeds — toasted, plus extra
for garnish 4 slices of lime — to serve
Ingredinents:
For the salad 2 medium - sized zucchini 6 radishes 2 green apples (Granny Smith) 1 strip wakame seaweed, about 8 cm long 1 handful
black sesame seeds 1 handful sunflower
seeds For the -LSB-...]
1/2 cup mayonnaise 1/4 cup apple cider vinegar 1/4 cup dijon mustard 3 tablespoons sugar 2 teaspoons Kosher salt 1 teaspoon freshly ground
black pepper 1 head pale green or Napa cabbage 2 medium carrots
sesame seeds (optional),
for garnish
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
For my cookies, I decided to use both white and
black sesame seeds.
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 cup of
black rice 1 small butternut, acorn (or any type of squash), peeled,
seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of
sesames seeds 1/4 cup of pumpkin
seeds for the
sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted
sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil
For this noodle bowl, I took inspiration from Heidi Swanson's
Black Sesame Otsu in Super Natural Every Day, in which a blanket of black sesame seeds is toasted until it smells heady, then pounded with a mortar and pestle and combined with some Asian pantry staples to make a thick, savory, and tangy dressing, here given a bit more punch with wa
Black Sesame Otsu in Super Natural Every Day, in which a blanket of
black sesame seeds is toasted until it smells heady, then pounded with a mortar and pestle and combined with some Asian pantry staples to make a thick, savory, and tangy dressing, here given a bit more punch with wa
black sesame seeds is toasted until it smells heady, then pounded with a mortar and pestle and combined with some Asian pantry staples to make a thick, savory, and tangy dressing, here given a bit more punch with wasabi.
Here, the bran is replaced with
black sesame seeds,
for a nutty flavor and dramatic presentation.
For instance in this
Sesame Chicken with green herb tahini sauce recipe, white
sesame seeds have been replaced with
black sesame seeds — they have a similar flavor but look just a touch more chic on the platter.
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
Sprinkle 1 1/2 - 2 tablespoons of the Montasio cheese mixture
for each frico and sprinkle with 1/2 teaspoon of the
black and white toasted
sesame seeds.
2 slices sourdough bread 1 avocado fresh squeezed lemon juice 2 eggs handful of shredded mozzarella cheese splash of whole milk or cream kosher salt and pepper, to taste pat of butter or cooking spray fresh arugula, sauteed spinach or kale, or greens of choice sriracha,
for garnish
black sesame seeds,
for garnish
What a great use
for the jar full of
black sesame seeds I have lying around.
For a nut - free alternative, replace the almonds with sunflower
seeds, white
sesame seeds or
black chia
seeds.
butter
for greasing pan 2 cups oat flour (make your own by processing old - fashioned oats) 1 3/4 teaspoons baking soda 1 1/4 teaspoons fine grain sea salt 2 1/4 cups (10 oz) unbleached all - purpose flour, plus more
for dusting / kneading 1 3/4 cups buttermilk plus more if needed and 2 Tbsp
for brushing dough 2 Tbsp
seeds (white
sesame seeds,
black sesame seeds, caraway
seeds, poppy
seeds, etc)
I adapted the herbage (lemon thyme instead of parley and tarragon), added a little crispy kale and swapped nigella
seeds for black sesame.
For topping 2 teaspoons dried minced garlic 2 teaspoons dried minced onion 2 teaspoons poppy
seeds 2 teaspoons
sesame seeds 1 tablespoon kosher salt 1 teaspoon
black pepper
1 cup / 4.5 oz / 130 g unbleached all - purpose flour Scant 1 cup / 4.5 oz / 130g whole wheat pastry flour 1/3 cup / 1 oz / 30 g lightly toasted, sliced, pecans 1 tablespoon dried rose petals, plus more
for sprinkling 1 tablespoon
black sesame seeds, plus more
for sprinkling
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 filling 2 tablespoons ghee, coconut oil or grapeseed oil, plus more
for brushing the rolls 1 shallot — minced 1 inch piece of ginger — peeled and minced 5 green onions — sliced 1/2 red bell pepper — cubed 1 - 2 ear of corn — kernels sliced off 1/2 small green cabbage — finely shredded 1/2 lime — juiced sea salt and freshly ground
black pepper 2 tablespoons
sesame seeds — optional
BBQ Grissini (Makes 16, 7 inches long bread sticks) 1 cup Sunflower
seeds 1 cup Golden flax
seeds 2 tablespoons
Black sesame seeds (ground
for decoration)
Cut (or tear) about half of a toasted nori sheet into thin strips to garnish, add one or two umeboshi plums
for a tangy - sour - salty punch (I love Ozuké's, because they're sweeter and juicier than traditional umeboshi), and season generously with toasted
black and white
sesame seeds and soy sauce to taste.
Falafel (Adapted from Living Raw Food) 2 portobello mushroom caps — cubed 2 medium carrots — peeled and sliced 1/2 small onion — diced 1 garlic clove — sliced 3 tablespoons olive oil 1 teaspoon sea salt 1 cup raw pistachios 3/4 cup raw almonds 3/4 cup sunflower
seeds — soaked
for at least 30 minutes 1/4 cup chopped parsley or cilantro 3/4 teaspoon ground cumin 1 teaspoon fresh lemon juice freshly ground
black pepper 1/2 cup ground flax
seeds 1/4 cup
sesame seeds
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
This striking
black hummus is made with
black beans and
black sesame tahini
for a unique flavor and color; topped with a richly spiced beef plus fresh parsley and pomegranate
seeds for a touch...
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
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
For serving, garnish with
black sesame seeds if desired.
For the coat, I used dried mango,
black sesame seeds, pistachio, and freeze dried corn, peas, and red bell pepper.
For the Cemitas: 2 large boneless, skinless chicken breasts Salt and freshly ground
black pepper 1 teaspoon cumin 1 ripe Haas avocado Juice of 1 lime 4 cemita rolls or hamburger rolls with
sesame seeds Olive oil 1 cup refried beans, warmed (from 1 15 - ounce can) 8 ounces Oaxaca or mozzarella cheese, grated Sliced ripe tomato Thinly sliced lettuce Fresh cilantro leaves
For the Nutty Sauce: 2 cups freshly grated coconut meat 1 ounce raw peanuts 1/2 ounce raw cashew nuts 2 teaspoons
sesame seeds 1 teaspoon coriander
seeds 1/2 teaspoon
black peppercorns 1/2 teaspoon fennel
seeds 1 teaspoon tamarind sauce
Subbed those
seeds for flax and
black sesame and it still came out great!!
you can keep the tip
for yourself... Print Bok Choy with
Black Bean Sauce Author: Angela @ Canned-Time.com Recipe type: Veggies and Side Dishes Ingredients 1 head of fresh Baby Bok Choy — roughly chopped 1/2 cup shredded carrots 1 cup rough chopped celery 1/2 cup red cabbage sliced 1/4 cup
sesame seeds (optional) 12 oz.
Add
sesame seeds, coriander
seeds, cumin
seeds, and whole
black peppercorn to skillet over medium - low heat
for about 5 minutes, or until you can smell the aroma of the spices.
For a year or so now, I've craved the banana bread with
black sesame seeds that Portland bakery Tandem makes.
Ingredients 4 large eggs 1 bunch broccolini trimmed 5 tablespoons olive oil divided Kosher salt 1 small shallot finely chopped 2 tablespoons apple cider vinegar 1 tablespoon whole grain mustard 1/2 bunch curly kale, ribs and stems removed, leaves torn into 2 - inch pieces (about 8 cups) 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise Freshly ground
black pepper 1/2 cup unsalted, roasted sunflower
seeds, divided 1/2 cup hummus 1 avocado, quartered lengthwise 2 tablespoons finely chopped chives 1 tablespoon toasted
sesame seeds Crushed red pepper flakes (
for serving)