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
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
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.
Puree the almond
butter, garlic, lime juice, tamari, honey,
sesame oil, 1 teaspoon salt, and 1/4
cup water in the bowl of a small food processor.
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
1/2
cup almond meal 5 TBS almond nut
butter 1/2
cup tahini 8 drops liquid stevia 1
cup chopped nuts, almonds, cashews, brazil nuts, hazelnuts 1/2
cup coconut flakes 1/4
cup sesame seeds plus extra for coating
Try it in curried carrot ginger and orange soup or vegan ginger chocolate
cups with
sesame cashew
butter and caramel.
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
-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-...]
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
all - purpose flour fat - free, less - sodium chicken broth Marsala wine or dry sherry brown rice
sesame seeds natural peanut
butter olive oil apple cider vinegar low sodium soy sauce
sesame oil honey whole wheat pita bread (8 pieces — 4 for Monday, then freeze the rest for Sunday) kalamata olives ketchup vegetable oil red pepper flakes 1 (14oz) can tomato sauce dried parsley dried basil dried thyme vegetable broth (1 quart) red lentils (1
cup)-- I usually find these in the bulk aisle
Nonstick cooking spray 1/2
cup pecan halves 1/2
cup dried apricots, roughly chopped 1/2
cup dried sour cherries 1/2
cup pumpkin seeds 1/2
cup ground almonds 1/4
cup sesame seeds 2-1/4
cups old - fashioned oats 1-1/4 teaspoon ground cinnamon Pinch of salt 3/4 stick unsalted
butter 3/4
cup honey 1/2
cup granulated sugar
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)
I made these but I used a variety of seeds (
sesame, pumpkin, sunflower) instead of the pecans, along with 1/4
cup shredded coconut, I used Mayvers peanut & cacoa (2 ingredient spread) instead of almond
butter which is an Australian product and they were really delicious.
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)
• 2
cups cacao powder (it's cheaper on Amazon.com than in health food stores) • 1 tspn maca powder • 1 TBS vanilla • 1 tspn Himalayan salt • 1/2
cup goji berries • 1/2
cup golden berries • 1/3
cup coconut sugar • 3/4
cup coconut oil (or cacao
butter) • LOVE Optional garnish:
sesame seeds, goji berries and lavender.
1/2
cup Thai peanut sauce or 3 tbsp smooth peanut
butter 1 tbsp rice vinegar 1 tbsp soy sauce 1 tbsp water 1 clove garlic 1 tsp
sesame oil 1 tsp chili garlic sauce 1 tsp honey or agave nectar 1/4 tsp ground ginger
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
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)
Combine 1 tbsp of
sesame oil with the other sauce ingredients (sunflower
butter through coconut milk) in a large measuring
cup.
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
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
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
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
PINK TAHINI SAUCE 1
cup unhulled
sesame seeds (or 1
cup sesame seed
butter) 1/4
cup fresh lemon juice 2 small garlic cloves, or 1/4 teaspoon garlic powder 1 teaspoon sea salt (or to taste) 2
cups + more if needed, filtered water 1 small beet that has been boiled and cooled
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 bag (10.5 oz) Green Giant ™ Fresh Carrot Noodles 1/2
cup creamy peanut
butter 2 Tbsp rice wine vinegar 2 Tbsp soy sauce 1 Tbsp honey 2 tsp
sesame oil 1 Tbsp fresh ginger, chopped
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
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
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
3/4
cup (170 grams)
butter, softened 1/2
cup tahini 1 1/4
cup packed dark brown sugar 1/4 tsp salt 2
cups flour + extra for dates 8 Medjool dates, chopped into small pieces (you can replace dates with other ingredients like chocolate or nuts) Handful of
sesame seeds
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
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
1/3
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