If you are a vegetarian and don't want to put Dashida (the beef stock) then just put more salt and
extra sesame oil, Maybe you can substitute with mirin or bit of soy sauce.
Used
extra sesame oil and sushi rice vinegar instead, about equal parts of each, to taste.
Not exact matches
I use a
sesame seed
oil (PUKKA's Brahmi is good) once a month for
extra moisturising.
8 ounces
extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces small pasta 6 tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted
sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch of cilantro (or basil), chopped
Drizzle with
extra virgin olive
oil (if you don't care about it being
oil - free), sprinkle some
sesame seeds and chopped parsley on top.
Then serve, topped with
sesame seeds and
extra virgin olive
oil.
1 tablespoon
sesame oil 1 tablespoon Sriracha 1 tablespoon soy sauce 1 pound ground beef 2 ounces Cabot
Extra Sharp Cheddar, sliced or
Extra Sharp Cracker Cuts 2 tablespoons Cabot Plain Lowfat Greek Yogurt 1/2 teaspoon soy sauce 1 tablespoon Sriracha 2 burger buns 1/4 cup mild kimchi
I added a little
sesame oil for
extra flavor.
Next, pour over quality
sesame oil — organic,
extra virgin and cold pressed (this will be lighter and less intense than toasted
sesame oil).
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic, garlic powder or 1 large garlic clove, minced 1/2 teaspoon onion powder or 1/4 cup onion, minced 1 teaspoon toasted
sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced 2 teaspoons
extra virgin olive
oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola
oil Salt and pepper to taste 2 tablespoons parsley, chopped
The type of
sesame oil used is
extra virgin and cold pressed, not toasted.
Toss the vegetables with a little
oil (
sesame oil adds
extra flavour) and arrange on the sheet pan with the salmon.
Turn the heat off and serve in individual bowls with
extra drizzle of sriracha,
sesame oil and
sesame seeds.
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!)
I made the dressing with
sesame oil to give it a little Asian flair plus some
extra flavor.
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted
sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons
extra virgin olive
oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola
oil Salt and pepper to taste 2 tablespoons finely chopped parsley
For this, I heated some olive
oil (you can use
sesame oil too), added
sesame seeds, raw peanuts (my favorite nut), Sirracha powder mix (my new invention which I feel is better than the sauce and more versatile), Chinese long beans, salt and to add
extra flavor I finished this dish with coconut flakes.
The dressing was made from the juice of two limes, low sodium soy sauce, toasted
sesame seeds, scallions, ginger, Melinda's
extra hot sauce and a touch of
sesame oil.
for the noodle bowls: cooked somen noodles, prepared according to package instructions cucumbers, sliced thin green scallions, small chopped kim chi, if you're fancy make your own, we bought a local fave: Hex 2 - 4 hard boiled eggs, i got fancy and let them hang out in dark soy sauce for
extra flavor corn, cut from two cobs drizzle of
sesame oil splash of rice vinegar
Lemon Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground
sesame paste) 3/4 of small lemon, juiced 2 tsp Dijon or stone ground mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp
extra virgin olive
oil 2 — 4 tbsp water, as needed * Salt and 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
250 g organic polenta 1 1/2 litre filtered or mineral water a pinch of whole sea salt 30 g dried porcini mushrooms 2 handfuls fresh sage, finely chopped 2 tablespoons
extra virgin olive
oil 4 tablespoons tahin black and white
sesame seeds, to taste chili powder, to taste
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)
1/2 cup
sesame tahini 1/2 cup
extra virgin olive
oil 1 1/4 teaspoons salt 1 teaspoon crushed garlic or garlic powder 1 teaspoon light miso 1/4 teaspoon pepper (I use white to prevent black flecks) 1/4 cup lemon juice 1/4 cup white vinegar 1 tablespoon dried parsley flakes or 3 tablespoons fresh minced parsley
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
If it tastes too bland, you can always just add an
extra splash of soy sauce and / or
sesame oil.
Marinated tofu 1 pound
extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1 teaspoon
sesame oil 1/2 teaspoon black pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glass dish.
To serve, drizzle fish with
sesame oil and soy sauce, sprinkle over fresh coriander and
extra spring onions.
To add
extra goodness I have used Udo's Choice Untimate
Oil which is a blend of flax,
sesame and sunflower seeds oils as well as oils from evening primrose, rice germ, oat germ and coconut.
Ingredients 250 g tempeh, cut into cubes 2 tablespoons turmeric powder 1 tablespoon curry powder Himalayan salt, just enough to taste
extra virgin olive
oil, just enough to taste 1 garlic clove, peeled 150 g black Venus rice 1 bunch of fresh asparagus, cleaned and cut into pieces
sesame oil, just enough to taste the -LSB-...]
4 tablespoons ground flax seeds 150 ml filtered water a large zucchini, cleaned and cut into pieces 2 handfuls of arugula, cleaned a tablespoon
extra virgin olive
oil 2 garlic cloves, peeled 4 - 5 tablespoons
sesame seeds dried thyme, to taste whole sea salt, just enough to taste freshly ground white pepper, to taste a few pinches of chili powder
Tagged as: arugula, chili powder, courgette,
extra virgin olive
oil, flax seeds, garlic, rocket,
sesame, thyme, white pepper, whole sea salt, zucchini
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.
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.
For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted
sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus
extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (optional)
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 - 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
Easy Baked Tofu 1 package (12 - ounces) tub - style
extra firm tofu 1 tablespoon tamari (soy sauce) 1 tablespoon white wine, mirin, sake or orange juice 1 tablespoon hoisin sauce 1 1/2 teaspoons sriracha sauce 1/2 teaspoon toasted
sesame oil
Ingredients For the dressing 8 teaspoons
extra virgin olive
oil 3 teaspoons raw
sesame oil a pinch of whole sea salt 2 teaspoons umeboshi paste 3 teaspoons tahin 3 teaspoons apple vinegar 4 teaspoons white miso 3 teaspoons maple syrup juice of half a lemon For the salad half a white cabbage, shredded 1 carrot, -LSB-...]
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
Ingredients half a pink grapefruit
extra virgin olive
oil, to taste toasted
sesame oil, just enough to taste a teaspoon rice malt syrup whole sea salt, just enough to taste freshly ground white pepper, to taste 2 large handfuls rocket, cleaned a handful of dulse seaweeds, soaked in filtered water for about 15 minutes then -LSB-...]
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
Ginger and
Sesame seeds are blended into our smooth, zesty dressing, then combined with Bragg Organic Apple Cider Vinegar, Bragg Organic
Extra Virgin Olive
Oil, Bragg Liquid Aminos, organic honey, organic lemon juice, organic garlic, organic ginger, organic
sesame seeds, and natural xanthan gum.
Ingredients: Bragg Organic Apple Cider Vinegar, Bragg Organic
Extra Virgin Olive
Oil, Bragg Liquid Aminos, organic honey, organic lemon juice, organic garlic, organic ginger, organic
sesame seeds, natural xanthan gum.
Togarashi Baked Tofu Recipe 1 package (12 - ounces) tub - style
extra firm tofu 1 tablespoon olive
oil 1/2 to 1 teaspoon shichimi togarashi * (sometimes labeled nanami togarashi) Tamari (soy sauce) Toasted
sesame oil
I couldn't get tahini, so I threw a couple of gobs of hummus into the dressing, some
extra water, a drizzle of
sesame oil and some soy sauce instead of salt.
Juice + pulp of one orange 1/4 cup
extra virgin olive
oil 1 teaspoon toasted
sesame oil 2 tablespoons tahini paste 1 tablespoon honey Pinch sea salt Water to thin, as needed
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
package organic
extra firm tofu * 1 tablespoon wheat - free soy sauce or tamari * 1 tablespoon rice vinegar * 1 teaspoon hot
sesame oil * 1 - 2 tablespoon organic coconut
oil