Combine 2
tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok.
Not exact matches
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.
Carrot Ginger Soup
with Coconut 7 oz Medium Tofu 1/2 teaspoon of
sesame oil 2
tablespoons of tamari / soy sauce 1 handful fresh snow peas 1 pinch of black
sesame seeds
Place the warm drained noodles in a large bowl and toss them
with 1
tablespoon of
sesame oil.
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2
tablespoons maple syrup / coconut nectar 2 1/2
tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted
sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big
sesame oil (I used a hot - toasted one
with chilies) 1 clove of garlic, finely grated
with a Microplane grater 2
tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big
sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2
tablespoons coconut
oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
Add 3
tablespoons rice vinegar, 1 Tbsp
sesame oil and 1 tsp sugar
with a pinch of crushed red pepper flakes (or more if you want them spicier!).
Add this to casserole
with the tomatoes, broth, cilantro, 3
tablespoons sesame oil, and the chile powder.
Using a slotted spoon, remove the shrimp from the marinade to a bowl and toss
with the remaining 2
tablespoons sesame oil.
Or, you can cook 1 pound of ground chicken meat in a skillet
with about 1
tablespoon of toasted
sesame oil.
Sprinkle
with 1
tablespoon of rice vinegar and 1
tablespoon sesame oil or more to taste.
2 cans of garbanzo beans (one drained, one
with liquid) 1/4 cup raw
sesame seeds 1
tablespoon olive
oil 1/4 cup fresh lemon juice 1/2 teaspoon salt 1 teaspoon cumin Smoked paprika and parsley for garnish Optional: 1 clove of garlic
Marinated tofu 1 pound extra firm tofu, cubed 1
tablespoon cilantro, chopped 3 1/2
tablespoons low - sodium soy sauce 3
tablespoons rice - wine vinegar 1 teaspoon
sesame oil 1/2 teaspoon black pepper 1/2
tablespoon maple or agave syrup 1
tablespoon molasses 1
tablespoon green onion, chopped Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients
with the tofu in a zip - top plastic bag or glass dish.
Whisk tahini, vinegar, soy sauce,
sesame oil, sugar, and 2 - 3
tablespoons chili
oil (depending on desired heat) in a large bowl; season
with salt.
1 1⁄2 pounds eggplant Salt 1 cup short - grain brown rice 1 bunch scallions,
with a lot of the greens remaining 4 to 6
tablespoons vegetable
oil 1
tablespoon minced ginger 1⁄3 cup any miso 2 teaspoons
sesame oil Black pepper Soy sauce, for serving
Drain in colander, drizzle
with 1
tablespoon of
sesame oil and toss noodles.
Marinade 2
tablespoons Korean red pepper powder (gochugaru) 2
tablespoons Korean hot pepper paste (gochujang) 1 1/2
tablespoons minced garlic 1
tablespoons finely grated ginger
with the juice 1
tablespoon sugar 1
tablespoon corn syrup 2
tablespoons sesame oil 2
tablespoons mirin wine (or sherry or white wine) 1/4 teaspoon ground black pepper
Drain, transfer to a bowl and toss
with 1
tablespoon sesame oil.
-- 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
Over medium - high heat, heat a pan
with 1
tablespoon of
sesame oil.
Hoisin sauce 1/2 cup reduced - sodium soy sauce 1/2 cup mashed, cooked sweet potato or canned pumpkin purée 1/4 cup black bean sauce
with garlic 2 to 3
tablespoons molasses 1 to 3
tablespoons dark brown sugar 2 teaspoons red wine vinegar 2 teaspoons toasted (dark)
sesame oil 1 teaspoon Chinese chili paste (or to taste) 1 to 2
tablespoons water, or as needed (optional)
In a large bowl, toss the squash
with 1
tablespoon of the
sesame oil.
Ingredients: 1
tablespoon olive
oil 2 cups butternut squash, peeled and cut into small dices 1 young leek, thinly sliced (white and light green parts only)(or sub
with a scallion) 1 clove garlic, minced 1/2 cup water 1/2 teaspoon toasted
sesame oil 2 teaspoons fish sauce 2/3 cup coconut milk salt and freshly ground black pepper 1/4 cup pancetta, diced and cooked until crispy (optional, for garnish) grated Parmesano - Reggiano (optional, for garnish)
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.
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed
with a knife 1 - inch piece ginger, sliced and crushed
with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2
tablespoons tamari 1
tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1
tablespoon coconut
oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1
tablespoon sesame seeds
Whisk tahini, vinegar, soy sauce,
sesame oil, sugar, and 2 — 3
tablespoons chili
oil (depending on desired heat) in a large bowl; season
with salt.
Warm the remaining 1
tablespoon of coconut
oil along
with the
sesame oil in the same pan over low heat.
1
tablespoon coconut
oil 2
tablespoons toasted
sesame oil 2 stalks lemongrass — bruised
with the back of a chef's knife and chopped finely 1
tablespoon grated ginger root 2 cups sprouted or cooked mung beans 2 teaspoons sriracha 1
tablespoon lime juice 2 teaspoons brown rice vinegar sea salt 2 cups broccoli florets 2 large carrots — julienned 3/4 cup coconut milk 2
tablespoons tamari toasted
sesame seeds 1/4 cup chopped green onions basil or cilantro leaves
for the noodles about 8 oz mung beans vermicelli or other clear noodles 1 handful green beans — ends trimmed and strings removed (if present) 1 handful sugar snaps or snow peas — strings removed 1 cup shelled frozen edamame 1 cup fresh or frozen shelled green peas 2
tablespoons grapeseed or sunflower
oil 3 garlic cloves — crushed
with knife 1 red chili — seeded and chopped 3 green onions — thinly sliced 1 cup basil leaves, plus more for garnish handful mint leaves — chopped 1 cup yellow cherry tomatoes — halved or quartered about 3
tablespoons toasted
sesame seeds — optional
Asparagus
with Sesame Citrus Dressing 1 pound fresh asparagus 2 teaspoons organic safflower
oil 1/8 teaspoon fine sea salt Freshly ground black pepper 2
tablespoons fresh tangerine or orange juice 1 teaspoon tamari or soy sauce 1 teaspoon toasted
sesame oil 1/2 teaspoon pure maple syrup 1 teaspoon toasted
sesame seeds or gomasio
Roasted Eggplant
with Tomatoes 1 medium fresh eggplant (about 1 to 1 1/4 pounds), cut into 1 - inch cubes 2
tablespoons olive
oil 1/4 teaspoon fine sea salt Freshly ground black pepper 1 cup cherry or grape tomatoes, halved 1
tablespoon fresh tangerine or orange juice 2 teaspoons tamari or soy sauce 1 teaspoon toasted
sesame oil 1 teaspoon pure maple syrup 8 large fresh basil leaves, thinly sliced
1 whole chicken 2
Tablespoons soy sauce 2
Tablespoons honey 1
Tablespoon Sichuan peppercorns, ground 1 teaspoon toasted
sesame oil 1
Tablespoon neutral
oil with high smoke point
Mix remaining
tablespoon of toasted
sesame oil with 1 teaspoon distilled white vinegar to create dressing.
Daikon Radish Pasta
with Corn and Tomatoes in Creamy Coconut Sauce 1 medium to large daikon radish 2 ears of corn 1
tablespoon coconut
oil 1
tablespoon sesame oil 1
tablespoon minced ginger 2 teaspoons sriracha 1
tablespoon lime juice sea salt 1 cup canned unsweetened coconut milk 2
tablespoons tamari 1
tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish — optional
In a large skillet, using medium high heat, coat the pan
with a
tablespoon with sesame seed
oil.
5 Taste and adjust seasoning by adding a bit more soy sauce and Sriracha, sprinkle
with the remaining 1
tablespoon of sliced onions and drizzle
with the
sesame oil and serve.
3 large avocados — halved, seed removed, scooped out and rinsed
with water 2
tablespoons rice vinegar 1
tablespoon soy sauce 2 teaspoons toasted Asian
sesame oil 1 teaspoon wasabi paste 1 cup green onions — thinly sliced 1 cup jicama — peeled and diced small 1/2 cup cilantro leaves — chopped To season — Kosher or sea salt & ground black pepper
Drizzle
with 1
tablespoon sesame oil, a splash of tamari and sprinkle
with sunflower seeds and a pinch of cayenne.
When you shower in the morning or before bed, finish your shower
with a few
tablespoons of organic
sesame oil.
Reduced - sodium soy sauce is mixed
with ginger and just one
tablespoon each of honey and
sesame oil to make a low - calorie coating for the chicken.
Make dressing
with 1 teaspoon
sesame oil, 1
tablespoon grapeseed (or canola)
oil, 1
tablespoon rice wine vinegar, minced ginger, and garlic.
Beat a few eggs together
with a
tablespoon or two of soy sauce and
sesame oil and pour it into your veggie / rice mix and sauté until eggs are cooked.
• 1 cup of soy sauce • 1/2 cup vodka • 3 packets sugar substitutes • 1/4 cup extra virgin olive
oil • 6 large cloves of garlic, smashed • 4
tablespoons Asian
sesame oil • 3
tablespoons ground cumin • 1 teaspoon dried hot red - pepper flakes (or to taste) • 6 chicken wings (2 lb total) • 6 chicken breasts cut in half
with skin and bones (4 lb total) • 6 chicken thigh drumsticks • 1/2 lime, juice + grated zest
1 large carrot, spiralized
with Blade D, noodles coarsely chopped (or 1 heaping cup shredded carrots) 2 scallions, chopped 1 red bell pepper, spiralized
with Blade A, noodles chopped into 2 - inch pieces OR thinly sliced 1 yellow bell pepper, spiralized
with Blade A, noodles chopped into 2 - inch pieces OR thinly sliced 2 cups spiralized or thinly sliced red cabbage 1/2 cup fresh cilantro, coarsely chopped 1/2 cup cooked red quinoa, preferably chilled 1
tablespoon sesame seeds for garnish (optional) For the dressing: 2
tablespoons avocado
oil or extra-virgin olive
oil 3
tablespoons sesame oil 3
tablespoons low - sodium soy sauce or tamari 2
tablespoons rice vinegar 1 teaspoon fresh lime juice 2
tablespoons honey 1
tablespoon grated fresh ginger 3 garlic cloves, chopped
Toss the noodles
with 1
tablespoon of the soy sauce and 1 teaspoon of the
sesame oil.