2 Heat
the sesame oil and butter together in a large skillet over medium heat.
The flavor here is fantastic; a perfect mix of salty, a subtle sweetness, the richness of
sesame oil and butter and a bit of bite from the seasonings.
Not exact matches
As
oil in
sesame seeds, as
butter in cream, As water in river - beds,
and as fire in the friction - sticks, So is the Soul (Atman) apprehended in one's own soul, If one looks for Him with true austerity (tapas).
We also had sauteed snow peas
and shiitake mushrooms tossed with a little
butter and sesame oil.
Made this with a honey ginger glaze: 1 tablespoon each soy sauce, honey, melted
butter and grated ginger, 1/2 tablespoon each olive
oil and toasted
sesame oil and 1large clove of minced garlic.
This granola is packed full of flavor
and nutrition Mixed with our rolled oats you will find delectable sunflower seeds,
sesame seeds, dry roasted peanuts, honey, malted barley, raisins, corn germ
oil, peanut
butter, dates, filberts, cashews,
and vanilla.
Add the brown sugar, peanut
butter, vinegar, soy sauce, hot sauce, vegetable
oil,
and 1 tablespoon of
sesame oil.
Rolled oats, sunflower seeds,
sesame seeds, dry roasted peanuts, honey, canola
oil, malted barley, safflower
oil, raisins, corn germ
oil, peanut
butter, dates, soybean
oil, filberts, cashews, vanilla,
and salt.
The toasted
sesame oil and almond
butter give the sauce a rich base, while the lime
and tamari (aka gluten - free soy sauce) add some zing.
Better than peanut
butter, tahini makes a creamy base to be infused with other Asian style ingredients — tamari, rice vinegar,
sesame oil,
and chili garlic sauce.
Zoe Burnett / BuzzFeed Chopped Chicken
Sesame Noodle Bowls Make a big batch of this
sesame sauce — made with
sesame oil, rice vinegar, garlic, ginger,
and peanut
butter —
and use it to dress just about...
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.
In a small bowl, whisk together the peanut
butter, lime juice, maple syrup, liquid aminos,
sesame oil, garlic
and sriracha.
In a small bowl, whisk together the peanut
butter, honey, lime juice, soy sauce,
sesame oil,
and cilantro.
I use it raw, or cooked with vegetables, soy sauce or peanut
butter,
and sesame seed
oil, depending on the flavor I want, to make a really tasty carb - conscious stir fry.
Add the sweet chili sauce, creamy peanut
butter, red miso paste, honey, toasted
sesame oil and rice vinegar
and whisk until smooth.
Stir in the water, curry, ginger, nut
butter, Braggs,
sesame oil,
and cayenne.
I didn't have tahini so I checked on line
and used natural peanut
butter mixed with
sesame oil as a substitute.
I then mix 1 - 2 T of peanut or almond
butter with a glug of mirin, the same of soy sauce, a tsp of fish sauce, a tsp of
sesame oil,
and a T or so of warm water
and turn off the heat
and stir that mixture in
and it is so amazing
and everyone is happy.
While pasta is cooking, whisk together peanut
butter, soy sauce,
sesame oil, sriracha, garlic,
and ginger.
In a small bowl combine the sauce ingredients - peanut
butter, Sriracha, tamari,
sesame oil, rice vinegar,
and lime juice.
-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-...]
To make Spicy Peanut Sauce: Purée vinegar, peanut
butter, soy sauce, agave nectar,
sesame oil, chili
oil,
and garlic in blender or food processor until smooth.
Dressing: Whisk mayonnaise, peanut
butter, teriyaki sauce, ginger
and sesame oil together.
In a bowl, whisk the
sesame oil, soy sauce, rice vinegar, tahini / peanut or almond
butter, honey, ginger, garlic
and sriracha.
Meanwhile make the sauce: in a blender or food processor, pulse together almond
butter, honey,
sesame oil, coconut aminos, garlic, lime, vinegar,
and ginger.
acquire a gigantic batch of this
sesame sauce — made with
sesame oil, rice vinegar, garlic, ginger,
and peanut
butter —
and spend it to dress just approximately anything from chicken to veggies.
* 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)
Using naturally sweet peanut
butter in a sauce is no revelation, but here it balances perfectly with soy sauce, rice vinegar,
and sesame oil, altogether a great counterpoint for crunchy Chinese broccoli.
Place the peanut
butter, curry paste, coconut milk,
sesame oil, soy sauce, garlic, ginger, Sriracha
and lime juice in a bowl
and whisk until well blended.
• 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.
In a bowl, mix the soy sauce, almond
butter, rice vinegar, sugar,
sesame oil,
and onion powder (if using).
In a small bowl, blend the lime zest, juice, cashew
butter,
sesame oil, rice vinegar, garlic
and ginger together.
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more for topping — 50 g coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored
and grated — 2 organic eggs — 50 g coconut
oil (you can substitute with
butter)-- 2 tablespoons tahini (
sesame cream)-- 1 vanilla bean, split
and seeded (you can substitute with 1 teaspoon pure vanilla extract)-- pinch of sea salt
It has an incredible satay - style sauce
and that is made with peanut
butter, Thai red curry paste, lime, soy sauce, fish sauce,
sesame oil and cinnamon, pepper
and cayenne for flavor.
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
Melt
butter in a small saucepan over medium - low heat
and whisk in sugar, soy, hoisin,
sesame oil, garlic powder, ginger
and cayenne.
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 do 1 T Kerry Gold softened, 1 T dark toasted
sesame oil, 2 T of PB2 instead of the nut
butter, a little braggs aminos, a tsp or so of sirachi, garlic powder
and a shake of coriander whisked up.
In small mixing bowl whisk together almond
butter, vinegar, aminos, water,
sesame oil, siraracha sauce
and stevia.
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.
2 boneless, skinless chicken breasts, cut into thin strips 2 tablespoons
oil for stir frying (
butter / coconut
oil / ghee) 1 teaspoon
sesame oil 2 cloves garlic, peeled
and crushed 2 teaspoons fish sauce 2 teaspoons soy sauce 1 lime, juiced 2 teaspoons ground cumin 1 chili pepper (we use anaheim), trimmed
and chopped Dash of hot sauce (if you want it spicier) 2 teaspoons
sesame seeds Salad mix of your choice Vinaigrette of your choice (I like using Nourishing Gourmet's Everyday Salad Dressing) Chopped cilantro (optional)
You simply whisk together
sesame oil, natural peanut
butter, honey, soy sauce, rice vinegar, sambal
and coconut milk,
and then toss freshly cooked soba noodles in.
I also wanted to test my theory of a thicker sauce by using some toasted
sesame oil with the peanut
butter and miso dressing.
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
In a blender or food processor, purée the peanut
butter with the ginger, garlic, vinegar, sugar, soy sauce, water,
sesame oil and red pepper flakes.
Making peanut dressing: In a bowl, combine the peanut
butter, miso paste, lime juice, honey, Sriracha sauce, 2 cloves of pickled garlic, grated ginger, peanut
oil and 1 tablespoon
sesame oil.
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
A lot of cold noodle recipes call for peanut
butter or almond
butter; soy sauce;
and sesame oil or seeds (as well as gluten - ful noodles).