Sentences with phrase «cup black sesame seeds»

1 head of kale, washed, dried and torn into large pieces 2 sheets of nori, cut with scissors into small pieces 1/4 cup black sesame seeds (or white will work too) 2 Tbsp miso paste 1 Tbsp maple syrup 1 lemon, juiced 1 Tbsp sesame oil 2 tsp tamari 1/2 tsp sea salt

1 cup black sesame seeds (I like these) 2 soft dates — pitted 3 cups water 1 cup homemade almond milk or almond - sesame milk (see recipe below)

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

2 cups homemade almond - sesame milk (see recipe below)-- warmed if desired 2 tablespoons toasted black sesame seeds — ground in a coffee grinder any preferred sweetener — to taste.

I added half a cup of black sesame seeds to the panko which gave some extra flavour to the chicken.

1/4 cup / 1.5 oz / 45 g sesame seeds (white / black mix) 3 tablespoons toasted almond slices / slivers, chopped 1/4 cup / 4 tablespoons minced green onions

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

10 dried chipotle chiles 4 mulato chiles, or substitute anchos 1/2 onion, chopped 10 cloves garlic 1 tablespoon sesame seeds 10 black peppercorns 10 cumin seeds 1/2 cinnamon stick 1 teaspoon Mexican oregano 1/2 teaspoon salt 2 tablespoons olive oil 1/4 cup tablespoon vegetable oil 1/4 cup vinegar 1 cup water

1 cup mung beans — soaked overnight 1/2 cup pumpkin seeds juice of 1 lemon 2 tablespoons sesame tahini 2 tablespoons melted neutral coconut oil or olive oil 1/2 tablespoon cumin seeds — freshly ground 1/4 teaspoon red pepper flakes sea salt — to taste freshly ground black pepper — to taste

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 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 black sesame seeds

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

ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2 cups (500 ml) black rice 2 carrots, cut into thin sticks 1/2 daikon radish, cut into thin sticks 1 ripe mango, thinly sliced 2 nori sheets, cut into thin strips 200 g oyster or shitake mushroom, sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy bean sauce)

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

2 cups sushi rice 3 cups water 1 tsp salt 2 tbsp rice vinegar 2 sheets nori 1 - 2 cups frozen edamame, thawed 3 Persian cucumbers, peeled and diced into tiny pieces 4 - 6 radishes, diced into tiny pieces 2 scallions, thinly sliced 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 block of firm or extra firm tofu, drained and pressed (see notes below) 1/2 cup of chili sauce 1/4 cup of rice wine vinegar Several dashes of your favorite hot sauce 1 tbl of maple syrup 1 tbl Black or white sesame seeds 1 chili pepper / jalapeno diced (seeded or not depending on your heat preference) 1 cup of uncooked rice — cooked according to package directions 1 cup of shelled edamame, frozen with no need to defrost 3 spring onions, trimmed and sliced 2 tbl of pepitas 2 tbl of sunflower seeds 2 tbl of liquid aminos Garnish: red pepper flakes (optional)

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

2 cups white rice flour 1/3 cup raw white sesame seeds 1/3 cup raw black sesame seeds (white may be used instead) 3/4 teaspoon baking powder 2/3 cup sugar (evaporated cane juice) 1 stick (1/2 cup) Earth Balance natural shortening 1/4 cup sesame butter (tahini) 2/3 cup nondairy milk 1 teaspoon almond extract 1 teaspoon vanilla extract 1 1/4 teaspoon xanthan gum

200 g (1 cup) red lentils, rinsed 8 dl (3 cups) water 4 large ripe tomatoes 1 medium onion, chopped finely 3 cloves of garlic, minced to a paste 1 teaspoon cumin powder or seeds 1 teaspoon sesame seeds, black or white 1 teaspoon turmeric 1 bay leaf 2 tablespoons lemon juice A good handful of parsley, rinsed and chopped Oil Salt

2 cups sushi rice 3 cups water 1 tsp salt 2 tbsp rice vinegar 2 sheets nori 1 handful shredded carrots 1 avocado, cubed 3 Persian cucumbers, peeled and diced into tiny pieces (like you'd find inside a sushi roll) black & white roasted sesame seeds 1/2 cup soy sauce 1/4 cup Gold's wasabi sauce

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

1 teaspoon pine nuts 1 teaspoon sunflower seeds 1/2 cup / 2 oz / 60 g black sesame seeds 1 1/2 tablespoons natural cane sugar 1 1/2 tablespoons shoyu, tamari, or soy sauce 1 1/2 teaspoons mirin Scant 1 tablespoon toasted sesame oil 2 tablespoons brown rice vinegar 1/8 teaspoon cayenne pepper Fine - grain sea salt 12 ounces / 340 g soba noodles 12 ounces / 340 g extra-firm tofu Extra-virgin olive oil 1 bunch green onions, white and light green parts, thinly sliced

1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions

2 cups shiitake mushrooms, stems removed + small chop 1 tablespoon coconut oil 1/4 teaspoon sea salt few pinches of black pepper 1 teaspoon freshly grated ginger 1 scallion, thinly sliced 1 cup shredded carrot 1/3 cup master stir fry sauce (recipe follows) sesame seeds

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)

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)

2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white

400g Brussels sprouts 1 fresh red chilli, thinly sliced 1/4 cup pumpkin seeds 1 Tbsp sesame seeds (black or white) 2 Tbsp oil (avocado, coconut, macadamia) pink Himalayan salt & freshly ground black pepper

Crust: 1/2 cup rolled oats 3 tablespoons sesame seeds 1 cup whole wheat pastry flour or white whole wheat flour 1/2 teaspoon baking powder 3/4 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon sweet paprika 1/2 teaspoon dried oregano 1/3 cup plain soy milk 1/3 cup extra virgin olive oil

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

1 napa cabbage, sliced thin 3 cups carrots, peeled and julienned 1.5 cups green onions, chopped 1/2 cup cilantro, chopped (optional) 12 large basil leaves, julienned (optional) 4 Tbsp sunflower seeds (optional) 2 Tbsp white sesame seeds, toasted 2 Tbsp black sesame seeds

1 ping pong ball sized piece of tamarind 3/4 cup boiling water 1/2 tsp cumin seeds 1/2 tsp black pepper 4 cloves 3/4 tsp kala namak (Indian black salt) 1 tbsp coconut oil 1/3 cup cashews 500g dates 1/2 cup sesame seeds

Almond Dukkah: 1 cup almonds 1/2 cup sunflower seeds 1 Tbsp black sesame seeds 1 Tbsp white sesame seeds 1 Tbsp fennel seeds 1 Tbsp cumin seeds 1/2 tsp pink Himalayan salt

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

Gochujang Sauce 1/2 cup gochujang (Korean hot pepper paste) 3 tablespoons fresh lemon juice 1 tablespoon mirin 1 tablespoon mixed toasted black and white sesame seeds 2 teaspoons sugar 1 teaspoon toasted sesame oil 1 teaspoon unseasoned rice vinegar 1 teaspoon white soy sauce Kosher salt (optional)

1 cup fresh fava beans — shelled and peeled 1 cup fresh corn kernels 2 - 3 tablespoons chopped fresh tarragon (optional) 2 medium cucumbers — peeled, seeded and cubed 1 cup purple cabbage — finely shredded lime 8 - 10 radishes — cubed handful cilantro leaves 3 tablespoons chives — finely chopped 2 tablespoons sesame seeds — unhulled and optionally toasted zest of 1 orange — optional sea salt and freshly ground black pepper

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)

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

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

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

Almond Dukkah: 1/2 cup almonds 3 Tbsp sunflower seeds 1 Tbsp black sesame seeds 1 Tbsp white sesame seeds 1 Tbsp fennel seeds 1 Tbsp caraway seeds 1 Tbsp cumin seeds 1/2 tsp pink Himalayan salt

1 cup black rice, preferably soaked overnight 1 knob fresh ginger, about the size of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few large pieces of organic orange zest Pinch of salt 2 cups water Handful each flat leaf parsley + cilantro, roughly chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped

Print Tempeh, beet and black beans mini ball burgers Ingredients 1 cup black beans cooked 200 g beets shredded 250 g smoked tempeh 4 tablespoons sesame seeds 7 - 8 tablespoons rolled oats ground 2 teaspoons red papprika 1/2 teaspoon cardamom salt to taste Instructions Place all -LSB-...]

1 small head of Cauliflower, cut into bite size florets 2 tablespoons gluten free tamari, divided 1 tablespoon extra virgin olive oil 1/4 cup each pumpkin, sunflower and sesame seeds 3 stalks curly green kale, stems removed and leaves roughly chopped 1 pear, thinly sliced 1 cup cooked black rice

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 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

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.