For the beef: Combine the onion, garlic, sugar, ginger, soy sauce, vinegar and
sesame oil in a food processor.
Not exact matches
Pulse cilantro leaves, cashews, garlic, fresh ginger, lime juice, lime zest, diced Thai chili pepper, and soy sauce or coconut aminos
in a
food processor; drizzle
in toasted
sesame seed
oil or neutral tasting
oil while the motor is running.
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)
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.
After you are done with all the seeds, transfer the flour -
sesame mixture to a
food processor or a blender, start the blender while gradually pouring
in the
oil until everything is well combined.
My houmous is home - made (a can of chickpeas, drained; a tablespoon of
sesame paste; a tablespoon of low fat natural yogurt; half a small clove of garlic, crushed; half a teaspoon of ground cumin; a drizzle of olive
oil; a squeeze of lemon juice; and salt to taste; all whizzed
in the
food processor) and the sandwich did not go soggy by lunchtime, even though it had been made that morning.
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.
Meanwhile make the sauce:
in a blender or
food processor, pulse together almond butter, honey,
sesame oil, coconut aminos, garlic, lime, vinegar, and ginger.
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 tahin
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 tahin
In a
food processor or mortar and pestle, combine the garlic and tahini.
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.
In a
food processor, combine chickpeas, roasted sweet potatoes,
sesame seeds or tahini, lemon juice, the 1/4 cup olive
oil, harissa, salt, coriander and cumin.
I ran out of tahini and so I made my own which felt like a pretty cool thing to do (lightly toast some
sesame seeds and blend them
in a
food processor with some olive
oil, ta da!
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.
You can also make your own by toasting
sesame seeds and slowly blending them
in a
food processor with a few tablespoons of mild flavoured olive
oil.
If you have ever made a nut butter like peanut butter before you'll notice it is practically the same process: Grind
sesame seeds
in a
food processor with a little
oil until smooth.
Combine carrots, ginger, shallot, miso paste, honey and vinegar
in a
food processor until smooth, adding
sesame oil and salt at the end.
In a
food processor or blender, combine the chiles, onion, garlic, olive
oil,
sesame seeds, peppercorns, cumin seeds, cinnamon stick, Mexican oregano, and salt and process to a paste.
Pulse apple, garlic, marmalade, brown sugar,
sesame oil,
sesame seeds, sake, gochugaru, and pepper
in a
food processor or blender until garlic and apple are finely chopped.
To make the miso mayo place the egg yolk, mustard, garlic vinegar
in a
food processor, blend then slowly add
in the
sesame oil while the
processor is still running, pour it all
in the add the miso and chili.
Place the almond butter, garlic, coconut aminos, coconut vinegar, raw honey,
sesame oil, onion powder, chili peppers and black pepper
in a blender or
food processor and blend until all ingredients are incorporated.
In a smaller bowl, or
food processor, combine tahini, dill, juice and zest of lemon, sprinkle of sea salt, black pepper to taste, and a sprinkle of red pepper flakes, and if you are using
sesame oil add it here.
Put the cilantro, lime juice, honey, tamari or soy sauce, olive
oil,
sesame oil, sriracha sauce, garlic powder, and crushed red pepper
in a small
food processor.