Wipe out the skillet and add the 1/3
cup sesame seed oil.
Not exact matches
Orange - Kissed
Seed Crackers 1/2
cup sunflower
seeds 1/2
cup sesame seeds 1/3
cup flax
seeds — ground 1/2
cup hemp
seeds scant 1
cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea salt 1/4
cup olive
oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juice
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
3 tablespoons
sesame oil 3 tablespoons peanut
oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such as serrano,
seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1
cup beer (or substitute water) 1/4
cup dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8
cup chopped cilantro
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)
2 1/4
cup One Degree Organics Sprouted Spelt or Sprouted Whole Wheat Flour 1 tsp salt 1/4
cup sesame seeds 1/4 cup One Degree Organics Flax Seeds (optional) 1/4 cup olive oil 1/2 cup
seeds 1/4
cup One Degree Organics Flax
Seeds (optional) 1/4 cup olive oil 1/2 cup
Seeds (optional) 1/4
cup olive
oil 1/2
cup water
1
cup oat flour (You can make your own by finely grinding oats in a food processor) 1/4
cup ground flax
seed 1 - 1.5 tsp sea salt * see notes above 1/4
cup olive
oil 1/2
cup water 1 tsp each
sesame seeds, hemp
seeds, sunflower
seeds, and chia
seeds (or other
seeds of your choice)
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
Meanwhile, in a small bowl or glass measuring
cup, whisk together the vinegar, lime juice, honey,
sesame oil, red pepper flakes, and
sesame seeds.
About 64 - 68 dry chiles de arbol, between 3.5» to 4» long approx. 3 - 4 chiles moritas about 2» 3 ″ in size 1
cup sunflower, or corn
oil 2 tablespoons toasted
sesame seeds 2 tablespoons roasted salted peanuts 2 large garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon sea salt
4 tablespoons olive
oil 16 ounces sliced mushrooms 3 garlic cloves, minced 1/2 teaspoon freshly grated ginger 2 large eggs, lightly beaten 1 1/2
cups cooked + cooled brown rice 2 1/2 tablespoons low sodium soy sauce 1 tablespoon toasted
sesame oil 2 teaspoons toasted
sesame seeds 4 green onions, thinly sliced
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big
SESAME GARLIC SAUCE INGREDIENTS: 1/4
cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted
sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big
sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons
sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big
sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4
cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut
oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
for the spicy mayo: 1/4
cup of Veganese (or regular mayo) 1/2 teaspoon (or more if you like) or siracha 1/2 teaspoon of
sesame oil a dash of brown rice vinegar some
sesame seeds, or gomacio for garnish
3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) 1 tablespoon (13 grams) granulated sugar 1 3/4
cups lukewarm water 1/2
cup (118 ml) olive or vegetable
oil, plus more for greasing the bowl 5 large eggs 1/2
cup (100 grams) granulated sugar 1 tablespoon (14 grams) table salt 8 to 8 1/2
cups (1000 to 1063 grams) all - purpose flour 1/2
cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained Poppy or
sesame seeds for sprinkling.
1/2
cup short grain brown rice, cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy sauce 1 tsp rice vinegar 1/2 tsp
sesame oil squirt of sriracha 1/2 tsp toasted
sesame seeds 1/2 avocado, thinly sliced 1/4
cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion, chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for serving
3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) Sugar: — 1 tablespoon (13 grams) for reactivating the yeast — plus 1/2
cup (100 grams) for adding to the dough 1 3/4
cups lukewarm water 1/2
cup (118 ml) olive or vegetable
oil, plus more for greasing the bowl 5 large eggs 1 tablespoon (14 grams) table salt 8 to 8 1/2
cups (1000 to 1063 grams) all - purpose flour 1/2
cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained Poppy or
sesame seeds for sprinkling.
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
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.
In a glass measuring
cup or bowl, whisk together the tamari, maple syrup,
sesame oil,
sesame seeds, ginger, and red pepper.
1 tablespoon extra-virgin olive
oil 1 bunch green onions, chopped 3/4 teaspoons fine - grain sea salt 1
cup / 6.5 oz / 185 g quinoa, well rinsed and drained 2
cups water 1/4
cup / 1 oz / 30g dried currants 1 lemon 2 sm - med zucchini, grated on box grater 4 tablespoons toasted
sesame seeds 4 tablespoons chopped fresh dill
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.
1 + 1/4
cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut
oil 1 + 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5
cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2
cups) 3 — 5
cups water (or vegetable stock) 1/3
cup shredded unsweetened coconut 1/4
sesame seeds Fresh cilantro + lime for serving
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)
3
cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2 teaspoons fresh ginger root, peeled and chopped 2 teaspoons scallions, chopped 2/3
cup dried hot red chile pepper pods, coarsely chopped 2 tablespoons Sichuan pepper, crushed 1/4
cup plus two tablespoons red chile
oil (see accompanying recipe) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white
sesame seeds Cilantro sprigs for garnish
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
1 medium sweet potato, peeled 1 medium beet, peeled 1 small granny smith apple 2 tablespoons extra virgin olive
oil 1/2 teaspoon ground turmeric 3 ounces fresh spinach 1
cup quinoa, cooked 1 ripe avocado, halved and pit removed 1/2
cup chickpeas 2 teaspoons chia
seeds 1/4
cup sesame tahini 1 tablespoon apple cider vinegar 1 tablespoon water Juice from one lemon
Ingredients 1/4
cup reduced - sodium chicken broth 2 Tbsp rice vinegar 3 Tbsp low - sodium soy sauce 2 tsp cornstarch 1 Tbsp brown sugar 1/2 tsp dark
sesame oil 1 tsp garlic - chili sauce * 1 Tbsp plus 1 tsp canola
oil, divided 1 - 2 tsp fresh ginger, grated 2 cloves garlic, minced 1 pound shrimp, peeled and deveined 1/2 tsp kosher salt 4
cups small broccoli florets 1
cup onion, vertically sliced (not pictured)
Sesame seeds for garnish
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
for the polenta: 6
cups of stock (vegetable or chicken, preferably homemade) 1
cup of polenta 1 - 2 tablespoons of olive
oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive
oil salt + pepper about 1 - 2 teaspoons of za'atar some additional
sesame seeds (there should be some in the za'atar, but I like a little extra)
-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-...]
Pepper - Beef Stir - Fry -------------- 1 (5 oz) package Japanese curly noodles (chucka soba), uncooked 1/3
cup low - sodium soy sauce 1/4
cup low - salt beef broth 3 tbsp dark brown sugar 2 tsp cornstarch cooking spray 3/4 pound top round steak, thinly sliced 1 tsp light
sesame oil 2 garlic cloves, minced 1 red bell pepper,
seeded and cut into thin strips 8 ounce can sliced water chestnuts, drained 3 ounces snow peas, trimmed
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
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
Filling Ingredients: 3/4
cup sesame seeds 2 - 3 tbsp
oil (more may be needed to make a paste) 3/4
cup palm / cane sugar
3 tablespoons dwenjang (fermented soy bean paste) or red miso 2 1/2 tablespoons gochujang (red chile paste) 2 tablespoons mirin wine or sherry 2 teaspoons roasted
sesame seeds 1 teaspoon
sesame oil 1/2
cup thinly sliced green onions, white and green parts, about 4 medium
1
cup steamed edamame beans (steam the whole pod and then extract the little beans - a great job for someone in your house other than you - like a child or lover) 1
cup sprouted chickpeas, lentils, mung beans or cooked / sprouted bean of choice 1/3
cup sundried tomatoes 1/2 lemon, peeled 1/4
sesame seeds 2 Tbs olive
oil 2 tsp dill
seeds or 1 Tbs cumin
seeds 1 - 2 cloves garlic 1/2
cup water (or more as needed until desired consistency is achieved) sea salt and cayenne to taste
2 cans of garbanzo beans (one drained, one with liquid) 1/4
cup raw
sesame seeds 1 tablespoon olive
oil 1/4
cup fresh lemon juice 1/2 teaspoon salt 1 teaspoon cumin Smoked paprika and parsley for garnish Optional: 1 clove of garlic
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
sesame oil, 1/4
cup rice vinegar, sugar and
sesame seeds.
1 1/2
cups lukewarm water 5 large egg yolks (reserve one white for bread glaze or use one whole egg for glaze) 1 1/2 teaspoon sea salt 1/4
cup coconut
oil 1/4
cup honey 4 1/2
cups organic sprouted whole wheat flour, or any other flour 1 tablespoon active dry yeast Optional topping:
sesame seeds, poppy
seeds, anise
seeds, dried rosemary or dill
1 pound dried and skinless fava beans (broad beans), soaked for 24 - 48 hours 2 teaspoons cumin 1 teaspoon ground coriander cayenne pepper or chili pepper (optional, to taste) salt & pepper 1 teaspoon baking soda 1
cup parsley 1
cup cilantro 2 leeks, white and green parts 6 scallions, finely chopped 6 garlic cloves, minced 3/4
cup sesame seeds (optional) frying
oil (I used peanut
oil)
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
Kosher salt One 24 - ounce container Organic Valley Plain Grassmilk Yogurt 1 large head garlic Extra-virgin olive
oil 1
cup mixed olives 1 teaspoon
sesame seeds Warm flatbread, for serving
* 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)
3/4
cup of olive
oil 1/4
cup of red wine vinegar 2 tablespoons of lemon juice 2 tablespoons of honey 1 tablespoon of
sesame seeds 1 tablespoon of poppy
seeds 1/2 teaspoon of salt 1 teaspoon of sugar
3-1/2
cups bread flour plus more for worksurface 1 envelope dry active yeast 1-1/2 teaspoons kosher salt 1-1/2 tablespoons granulated sugar 1 large egg, lightly beaten 1-1/2 tablespoons vegetable
oil plus more for greasing 1/2
cup warm water 1 egg white for glaze Poppy
seeds,
sesame seeds, coarse salt and dried onions for topping
Sesame Cookies 1 1/2
cups dark brown sugar, lightly packed 2 large eggs 1/2
cup coconut
oil, softened 1 1/2
cups flour 1 tsp baking powder 1/4 tsp salt 1/2
cup sesame seeds
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
1/2
cup tahini (
sesame seed paste, found in most grocery stores) 3 gloves garlic, crushed 1/2 teaspoon kosher salt 2 tablespoons olive
oil 1/4
cup lemon juice 1 teaspoon fresh parsley, finely chopped (optional) In a food processor or mortar and pestle, combine the garlic and tahini.