Not exact matches
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
4 oz
fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted
sesame oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut
butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice of a lime
sesame seeds scallions (chopped green onion)
What's in it: The sauce: 1 tablespoons
sesame oil 1 tablespoons soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond
butter 1 teaspoon honey 1 teaspoon finely grated
fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not into spicy)
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
1 large, purple eggplant 1 tablespoon
fresh lemon juice 2 to 3 teaspoons pure
sesame seed
butter 1 garlic clove, grated sea salt &
fresh ground pepper to taste
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
INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted
sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted
sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut
butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp
fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp
fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin
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
I often make a delicata & tofu braise with cooked greens that I finish with a slather of miso mixed with
butter — using
sesame oil instead sounds like a delicious twist and I imagine that the chopped
fresh greens wake up the earthy flavors a bit.
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
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 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, ch
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, ch
fresh ginger, chopped
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
For our peanut sauce, we're going to mix together peanut
butter, Sriracha sauce, chicken broth, some
fresh ginger, seasoned rice vinegar, soy sauce, and then we'll garnish with sliced green onions, shredded carrots, and
sesame seeds.
In a blender, purée low - sodium soy sauce,
fresh lime juice,
sesame oil, sugar, creamy peanut
butter,
fresh ginger, and water.
Ingredients:
Fresh tuna, cilantro, ginger, scallions,
sesame oil, extra-virgin olive oil, garlic, kosher salt,
sesame seeds, canola oil,
butter lettuce Calories: 279 Try this recipe: Tuna «Poke» Burger Lettuce Wraps
1/2 cup minced onion 4 tablespoons grapeseed oil 1/4 teaspoon of toasted
sesame oil 1 teaspoon organic ketchup 1/3 cup rice wine vinegar 2 tablespoons of all - natural peanut
butter 4 tablespoons water 1 - inch knob
fresh ginger, grated 2 tablespoons celery, minced 4 tablespoons, tamari sauce or soy sauce 2 teaspoons of coconut sugar or maple syrup 1/2 teaspoon of minced garlic 1/2 teaspoon salt
Garden Beet Hummus 1 clove of garlic, peeled 15 ounces low sodium garbanzo beans or
butter beans, drained 1/4 cup shredded
fresh beets 1 tablespoon
sesame tahini 1/2 lime, juiced 1 tablespoon coconut
butter 1 teaspoon red curry seasoning 1/4 teaspoon Himalayan salt or to taste
What's in it: The sauce: 1 tablespoons
sesame oil 1 tablespoons soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond
butter 1 teaspoon honey 1 teaspoon finely grated
fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not into spicy)
1 Tbsp Bragg's Liquid Aminos 2 tsp raw almond
butter 1/2 tsp raw honey 1 tsp
sesame oil 1/2 tsp hot sauce 2 cups water (more / less for steaming) 1 lb organic asparagus, prepped and sliced on the diagonal into 2 inch pieces 2 tsp
sesame oil 1 tsp
sesame seeds 1 1/2 tsp sake 2 tsp
fresh ginger, minced or pressed 2 garlic cloves, minced or pressed 1/2 tsp sea salt 1/4 tsp white pepper
Spicy Ginger Peanut Sauce: 2 Tbsp creamy salted peanut
butter 1/2 cup water 1 Tbsp tahini 1 tsp
sesame oil 1 tsp
fresh ginger, peeled / chopped 2 cloves garlic, minced 2 - 3 tsp tamari or soy sauce 2 Tbsp rice vinegar 2 tsp agave syrup 5 dashes cayenne fine black pepper to taste
1/3 cup peanut
butter 1/4 cup rice wine vinegar 1 tablespoon
sesame oil 2 tablespoons low - sodium soy sauce 1 tsp
fresh ginger (finely grated) 2 tablespoons coconut palm sugar or brown sugar 1 large garlic clove, pressed Pinch of black pepper or red chili flakes water if needed to thin
Ingredients:
Fresh tuna, cilantro, fresh ginger, scallions, sesame oil, extra-virgin olive oil, garlic, kosher salt, sesame seeds, canola oil, butter le
Fresh tuna, cilantro,
fresh ginger, scallions, sesame oil, extra-virgin olive oil, garlic, kosher salt, sesame seeds, canola oil, butter le
fresh ginger, scallions,
sesame oil, extra-virgin olive oil, garlic, kosher salt,
sesame seeds, canola oil,
butter lettuce
As part of a piquant soup or heady curry, simply steamed, fried to perfection, or grilled in the traditional way, the succulent
fresh - water crustaceans take pride of place in dishes such as Goong Mae - Nam Tod Ka Tiam - fried river prawns with garlic and pepper Goong Mae - Nam Tom - Yam - spicy and sour soup with river prawns, Goong Mae - Nam Chu - Chee - fried river prawns served with red curry sauce, Goong Mae - Nam Nung See - Eiw - steamed river prawns with soy sauce, spring onion and
sesame oil, and lastly classic grilled river prawns served with smoked eggplant, potatoes, citrus, and garlic
butter.