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).
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
Meanwhile, whisk together rice wine vinegar, toasted
sesame oil, soy sauce, ginger, arrowroot powder,
and water in a small bowl.
The bottle of tahini I bought from a local store is just grounded
sesame seeds with
water and not
oil.
To steam: Lightly coat a steaming attachment for a rice cooker with
sesame oil and fill the bowl of the cooker with 1 1/2 cups of
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)
-- In a medium, heavy bottomed pot combine rice with 1 1/4 cups of
water, 2 teaspoons of toasted
sesame oil and a heart pinch of sea salt.
Used almost all of the ginger garlic mushroom
water, too,
and of course more
sesame seeds
and 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.
5 scallions, finely chopped 5 cloves garlic, minced 2 tsp
sesame seeds, toasted 3 Tbsp reduced sodium soy sauce 2 Tbsp sugar 1 Tbsp
water 2 tsp toasted
sesame oil 1 tsp rice wine vinegar 1 lb beef tenderloin, trimmed
and sliced into 1/4» thick medallions
1 Tbsp chili - garlic sauce 1 tsp toasted
sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry of any
water and minced 2 tsp canola
oil 2 Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c
water chestnuts, minced 1 large head Bibb lettuce, inner leaves only
and separated 1 red bell pepper, minced 2 scallions, thinly sliced
It's because tahini has lots of
oil in it from the
sesame seeds,
and oil and water don't mix easily.
Combine couscous, 1/2 teaspoons
sesame oil,
and just over 1/2 cup boiling
water.
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.
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.
Add
water chestnuts, green onions,
sesame oil,
and cooked pork until warmed through.
Add the
sesame oil, sugar, soy sauce, garlic,
water,
and pepper
and reduce the heat to low.
As for leftover tahini, it's great eaten plain on a spoon — my wife loves that,
and I sometimes indulge, but we also make a nice salad dressing from it — tahini, lime or lemon juice, a dash of soy or tamari,
and some toasted
sesame oil,
and water to desired consistency.
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
I use my slow - cooker to soak the beans, (with a quartered lemon, a handfulmof scallion bulbs, salt,
and a splash of toasted
sesame oil in the
water) on high for an hour,
and then on warm for.
In a small bowl combine the soy sauce,
water,
sesame oil, brown sugar, rice vinegar, grated ginger, minced garlic,
sesame seeds,
and cornstarch.
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
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
Stir in the
water, curry, ginger, nut butter, Braggs,
sesame oil,
and cayenne.
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
Chicken thigh fillets cut into thin strips — marinate in chicken stock, tiny bit of lemon juice, tiny bit of
sesame oil,
and a mixture of corn starch plus a tiny bit of
water (just enough to make into a paste).
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.
If they are sticking together run them under hot
water or add a bit of
sesame oil and toss with your hands.
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
I made Whole Foods 365 whole wheat linguine (instead of using Asian noodles)
and made Barbara's Five Heap sauce - with a bit of a twist - out of: 1T crushed
sesame seeds, 1 T
sesame oil, 2T peanut
oil heated with chopped green onions, crushed red peppers
and ginger, 2T
water, 2T soy sauce, 2T rice vinegar, 1/4 t chili
oil.
Lisa marinated the chicken in soy sauce, garlic
and sesame oil,
and shallots,
and then stir - fried with carrots, onions, tomatoes, spinach, chard,
water chestnuts, zucchini,
and broccoli.
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
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
* 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)
3-1/2 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
In a large bowl, mix the ground meat with the
water, sherry, soy sauce,
sesame oil, salt
and ginger.
In a large bowl, mix together the flour,
water,
sesame oil and salt using a whisk until smooth.
1 pound ground pork, beef, chicken, turkey or veal 2 tablespoons cold
water 1 tablespoon dry sherry 1 tablespoon soy sauce 1 tablespoon
sesame oil 1 teaspoon kosher salt 1 teaspoon minced fresh ginger 1/2 pound Chinese cabbage, trimmed
and finely chopped (about 2 cups)
In a small bowl, whisk the tamari, rice vinegar, maple syrup, 1/4 tsp Chinese five - spice,
sesame oil, just 1 tbsp of the cornstarch,
and 1/4 cup cold
water.
You brown the pot - stickers in a non-stick pan in a little
sesame oil, then add
water, cover
and cook until translucent.
Place the cashew nuts, almonds, sunflower seeds, walnuts,
sesame seeds, linseeds, poppy seeds, powdered veggie stock, psyllium husk (or chia seeds)
and olive
oil in a food processor with 100 ml (3 1/2 fl oz / 1/3 cup) of
water and blend until the nuts are well chopped.
I did the
water / egg mixture with a Toasted
Sesame Ginger Seasoning mix I bought locally (it contains toasted
sesame seeds, ginger, black
sesame seeds, garlic, sea salt, red pepper,
and toasted
sesame oil)
and the buns are fantastic!
Substitutions • Chipotle: fresh jalapeño, seeded
and chopped, or 1 teaspoon chili powder • Agave nectar: coconut nectar or any other liquid sweetener • Tomato: 1 1/2 cups grape or cherry tomatoes, halved • Hempseeds:
sesame seeds Chef's Tip: Feel free to reduce the
oil to 2 tablespoons, adding a splash more
water as necessary to get the desired consistency.
Organic tofu (filtered
water, sprouted organic soybeans, calcium sulfate, glucono delta lactone, nigari [magnesium chloride]-RRB-, organic wheat flour,
water, organic potato starch, organic whole eggs, organic crimini mushroom, organic boo chou, organic carrot, sea salt, organic green onion, organic rice vinegar, organic
sesame oil, organic ginger, organic crushed garlic, organic canola
oil, organic cane sugar, cultured sugar (cultured cane sugar, vinegar), organic tamari powder (organic tamari soy sauce [organic soybeans, salt], organic maltodextrin
and salt), organic whole milk (Grade A milk, vitamin D3), organic chili peppers, organic white pepper
When the mushrooms have given up
water and are getting a little golden around the edges add the
sesame oil, shallots
and garlic.
Add the soy sauce,
water and sesame oil; stir well.
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
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