Like this recipe but not crazy about
the sesame oil taste.
Not exact matches
However if you have a nut allergy you could try
sesame or olive
oil however I don't think they will
taste the same!
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs
sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to
taste) Olive
oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to
taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
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
I often find carrot soups too sweet - but this one is perfectly balanced with the miso, and with the garnish of
sesame oil and pickled scallions, the
taste is very sophisticated.
it is the best carrot soup I've ever
tasted, the miso and the
sesame oil make it really remarkable.
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp
sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp
sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive
oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to
taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
Toasted
sesame oil gives the salad a deep, nutty
taste.
Add the lemon juice, drizzle with the olive
oil,
sesame oil and rice vinegar, then sprinkle with whole sea salt and fresh black pepper to
taste.
In a large pot, combine vegetable stock, snow peas, baby corn, bok choy, green onions, soy sauce, vinegar,
sesame oil and black pepper to
taste.
1 tablespoon honey 1tablespoon melted butter 1tablespoon soy sauce 1/2 tablespoon olive
oil 1/2 tablespoon toasted
sesame oil 1 clove minced garlic Sriracha to
taste
Hoisin sauce 1/2 cup soy sauce 1/4 cup peanutbutter or black bean paste 1 tablespoon honey 1 tablespoon molasses 1 1/2 tablespoons white vinegar 4 teaspoons
sesame oil 1/4 teaspoon freshly ground black pepper hot sauce, according to
taste
1/3 -1 / 2 lbs Shrimp (raw and chopped) 1/4 tsp garlic powder 1/4 tsp ginger powder 1 tsp salt 1 tsp
sesame oil 1 tsp soy sauce 1 egg salt and pepper to
taste
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.
1/4 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
Most of the calories in this recipe come from the honey (65 calories per TBSP, and you can adjust the amount to
taste), and the toasted
sesame seeds and
oil (1 tsp.
The first couple of times I made this I was out of tahini and improvised a slightly lighter dressing using roasted
sesame oil in its place — and I find I like the slightly smoky
taste the
oil brings to the mix.
They
tastes best when cooked in
sesame oil which is actually the authentic way of making this recipe.
Dressing: 1/4 cup red - wine vinegar 2 tablespoons light
sesame oil 1 tablespoon honey 2 teaspoons Dijon mustard 1 teaspoon soy sauce 1/2 teaspoon cinnamon 2 tablespoons olive
oil Salt, preferably sea or kosher, to
taste Freshly ground black pepper to
taste
Their Pure
Sesame Oil is made from finely roasted
sesame seeds and is carefully processed to retain the distinctive
taste of
sesame seeds.
If you like the overall
taste about 90 % and just want something to take off the edge, you can add a little bit (A LITTLE BIT) of
sesame oil to give it a more rounded profile.
It was very refreshing, and the
sesame oil, ginger, etc. give it a distinctly Asian
taste that goes great with the cukes.
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
In a small bowl, combine the kale, chopped cilantro, and sliced scallion and toss with coconut aminos and
sesame oil to
taste.
Top each with
sesame seeds, chili flakes and
sesame oil to
taste.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to
taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive
oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large
sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
1 yam 2 Tbsp grapeseed
oil, divided 1 c quinoa, prepared according to package instructions 1 14 - oz can chickpeas, drained and rinsed 1 sm onion, peeled and chopped 1 red bell pepper, seeded and chopped 2 carrots, peeled and chopped 1 c fresh spinach, tightly packed 2 Tbsp sunflower seeds 1 Tbsp pumpkin seeds Juice of 1 lemon 1 Tbsp ground cumin 2 Tbsp
sesame tahini 1 Tbsp hot sauce (optional) Salt and pepper, to
taste A little flour, for dusting the burger patties
The sauce is prepared by mixing scallions, minced garlic,
sesame oil, sugar, gochugaru,
sesame seeds, salt and pepper to
taste, in a small bowl.
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
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.
for the mung bean falafel bowl 1 cup rainbow quinoa or other grain of choice — cooked sea salt — to
taste 1/2 tablespoon neutral coconut
oil about 20 asparagus — tough ends removed freshly ground black pepper — to
taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below
sesame seeds — for garnish (optional) chopped pistachios / other nuts — for garnish (optional)
Lemon Plum Salad Poppy seed dressing 3 tablespoons raw
sesame tahini 1 tablespoon raw honey 1 tablespoon poppy seeds, or more to
taste Juice of 1/2 lime 1 ripe lemon plum — pitted 4 tablespoons fresh coconut water or purified water sea salt to
taste 1 tablespoon macadamia nut
oil (optional)
1 cup mung beans — soaked overnight 1/2 cup pumpkin seeds juice of 1 lemon 2 tablespoons
sesame tahini 2 tablespoons melted neutral coconut
oil or olive
oil 1/2 tablespoon cumin seeds — freshly ground 1/4 teaspoon red pepper flakes sea salt — to
taste freshly ground black pepper — to
taste
Add the
sesame oil and season the soup to
taste with salt and pepper.
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
-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-...]
- Black pepper to
taste - 2 tablespoons
sesame oil - 1/4 cup + 1 tablespoon brown sugar - 2 cups wild mushrooms left whole / sliced depending on size - or any other mushroom sliced - 4 packs Ramen noodles seasoning packets discarded - 4 soft boiled or fried eggs for serving - sliced jalapenos, cilantro + green onions, for serving
2 cups veggie broth 3 cups water 1 cup sliced mushrooms 1 cup sliced carrots 2 tablespoon Braggs Amino Liquids or to
taste 1 teaspoon
sesame oil 2 tablespoons rice wine vinegar or to
taste 1/4 teaspoon red pepper flakes or to
taste 3 garlic cloves 2 tablespoons minced ginger 1/2 block tofu
Ingredients 1 small white beetroot, cleaned and cut into matchsticks half a red beetroot, cleaned and cut into matchsticks half a small white cabbage, cleaned and finely shaved the juice of 1 orange 2 tablespoons toasted
sesame oil 2 tablespoons rice vinegar 2 tablespoons rice malt syrup whole sea salt, just enough to
taste black -LSB-...]
Taste and adjust seasonings, adding more Sriracha, soy sauce,
sesame oil, or lime, if needed.
1 lb of sea bass, cut into 2 or 3 pieces 2 tbsp of coconut aminos (soy sauce replacement) 1 tbsp of
sesame oil 2 tsp of fresh ground ginger 3 - 4 lemon slices salt to
taste red pepper flakes to
taste (optional)
-LSB-...] fresh ground ginger 2 tbsp of
sesame oil 2 tbsp of coconut aminos (soy sauce replacement) 2 tbsp of date paste 2 tbsp of lemon juice A pinch of salt Red pepper flakes to
taste -LSB-...]
1 to 2 tablespoons
sesame oil + more if needed based on
taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
Sprinkle with 1 tablespoon of rice vinegar and 1 tablespoon
sesame oil or more to
taste.
The vinegar and
sesame oil are an integral part of the
taste of this dish.
If it
tastes too bland, you can always just add an extra splash of soy sauce and / or
sesame oil.
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
1 pound dried and skinless fava beans (broad beans), soaked for 24 - 48 hours 2 teaspoons cumin 1 teaspoon ground coriander cayenne pepper or chili pepper (optional, to
taste) salt & pepper 1 teaspoon baking soda 1 cup parsley 1 cup cilantro 2 leeks, white and green parts 6 scallions, finely chopped 6 garlic cloves, minced 3/4 cup
sesame seeds (optional) frying
oil (I used peanut
oil)
1/4 cup apple cider vinegar 4 - 5 tablespoons pure maple syrup or agave nectar (or more to
taste) 2-1/2 - 3 tablespoons tamari 1 - 1-1/2 teaspoons freshly grated ginger 1-1/2 teaspoons toasted
sesame oil 1/4 teaspoon red pepper flakes (optional; use more or less to
taste)
2 lbs boneless, skinless chicken thighs, trimmed of excess fat and cut into large, bite sized pieces (about 8 thighs) 1/4 c mirin 1/4 c low sodium soy sauce 1 heaping tsp of
sesame oil 1 heaping T of brown sugar 1 inch of fresh ginger, peeled and grated, about 1 T 1/4 tsp black pepper 1/2 tsp red pepper flakes or to
taste