Print Socca pizza with purple sweet potato hummus Ingredients Socca 1 cup chickpea flour 1 cup water 1/2 teaspoon turmeric garlic powder optional salt to taste Purple sweet potato hummus 1 cup roasted purple sweet potato 3
tablespoons sesame seeds toasted 1 tablespoon sunflower seeds -LSB-...]
Print Roasted beet hummus Ingredients 2 cups chickpeas cooked and peeled 1 big beet roasted juice of 1/2 lemon 2 cloves garlic 1 tablespoon olive oil 6 - 7
tablespoons sesame seeds toasted salt to taste Instructions Put all ingredients in a high - speed blender and process until -LSB-...]
Not exact matches
2 cups homemade almond -
sesame milk (see recipe below)-- warmed if desired 2
tablespoons toasted black
sesame seeds — ground in a coffee grinder any preferred sweetener — to taste.
Sesame seeds - 2
tablespoon toasted sesame seeds (To
toast the
seeds, put them in a small pan and heat over medium - high.
About 64 - 68 dry chiles de arbol, between 3.5» to 4» long approx. 3 - 4 chiles moritas about 2» 3 ″ in size 1 cup sunflower, or corn oil 2
tablespoons toasted sesame seeds 2
tablespoons roasted salted peanuts 2 large garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon sea salt
4
tablespoons olive oil 16 ounces sliced mushrooms 3 garlic cloves, minced 1/2 teaspoon freshly grated ginger 2 large eggs, lightly beaten 1 1/2 cups cooked + cooled brown rice 2 1/2
tablespoons low sodium soy sauce 1
tablespoon toasted sesame oil 2 teaspoons
toasted sesame seeds 4 green onions, thinly sliced
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!)
1/4 cup / 1.5 oz / 45 g
sesame seeds (white / black mix) 3
tablespoons toasted almond slices / slivers, chopped 1/4 cup / 4
tablespoons minced green onions
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
No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2
tablespoons black or tan
sesame seeds —
toasted, plus extra for garnish 4 slices of lime — to serve
4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp
toasted sesame oil (or use olive or canola as an alternative) 1
Tablespoon natural peanut butter, smooth or better yet, crunchy 1
Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice of a lime
sesame seeds scallions (chopped green onion)
1/4 cup + 1
Tablespoon toasted sesame oil, divided 2
Tablespoons soy sauce 2
Tablespoons mirin 4 teaspoons honey 2 teaspoons brown rice vinegar 1 teaspoon each garlic powder and black pepper 4 Portobello mushrooms 1 cup cooked quinoa 1 cup cooked brown rice 1/2 cup cooked adzuki beans 1 cup shredded carrots 1 cup finely shredded cabbage 1/2 cup minced mushrooms 1/2 cup minced green onion
sesame seeds, for garnish
1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled,
seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2
tablespoons of
sesames seeds 1/4 cup of pumpkin
seeds for the
sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1
tablespoon of lime juice 2
tablespoons of
toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4
tablespoons of grapeseed or sunflower oil
Place 2
tablespoons sesame seeds in a small skillet over low heat and
toast, stirring occasionally, for several minutes until light brown.
2 teaspoons cornstarch 2
tablespoons water 1 medium green onion, minced 1
tablespoon cilantro, minced 1/2
tablespoon toasted sesame seeds, for garnish
Sprinkle remaining 2
tablespoons toasted sesame seeds over lamb.
1 cup rolled oats 2/3 cup unsweetened shredded coconut,
toasted 3
tablespoons ground flax 1/2 cup
seeds (I did a combo of sunflower,
sesame and pepitas) 1/2 cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2 cup peanut butter 1/4 cup pure maple syrup 1 teaspoon vanilla 2
tablespoons water (if necessary after refrigerating)
Roasted Broccoli 1 pound fresh broccoli (about 2 medium or 3 small) 2
tablespoons olive oil 1/8 teaspoon fine sea salt Freshly ground black pepper Fresh lemon wedges
Toasted sesame seeds or gomasio, optional Tamari or soy sauce, optional
Wok - Seared
Sesame Garlic Green Beans adapted from Bon Apetit Ingredients: 1 1/2 pounds green beans, trimmed 1 1/2
tablespoons oriental
sesame oil 3
tablespoons soy sauce 1 1/2
tablespoons rice vinegar 2 - 3 garlic cloves, thinly sliced 1
tablespoons (packed) golden brown sugar — I left this out 2
tablespoons black or white
sesame seeds,
toasted Optional: red chili flakes or chili paste Directions:
1 bunch of asparagus 2
tablespoons unsalted butter 1 large handful of torn bread 2 - 3
tablespoons toasted sesame seeds edible herb flowers (optional)
Sprinkle 1 1/2 - 2
tablespoons of the Montasio cheese mixture for each frico and sprinkle with 1/2 teaspoon of the black and white
toasted sesame seeds.
Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1
tablespoon agave syrup1 teaspoon yellow miso paste2
tablespoons canola oil2
tablespoons balsamic vinegar4
tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.
Here is the recipe: 1 can chickpeas, rinsed and drained 1 medium sweet potato, peeled, and diced, 1
tablespoon olive oil salt, pepper, to taste 2 tsp ground cumin 1/2 medium red onion, diced 2 - 4 cloves garlic minced large handful parsley, chopped 1 lemon, zested 1/2 a lemon, juiced 1 tsp ground coriander 1 tsp crushed red pepper flakes (or chili) powder 1/2 tsp cayenne pepper 2 - 3 tbsp
toasted sesame seeds Instructions
1 teaspoon pine nuts 1 teaspoon sunflower
seeds 1/2 cup / 2 oz / 60 g black
sesame seeds 1 1/2
tablespoons natural cane sugar 1 1/2
tablespoons shoyu, tamari, or soy sauce 1 1/2 teaspoons mirin Scant 1
tablespoon toasted sesame oil 2
tablespoons brown rice vinegar 1/8 teaspoon cayenne pepper Fine - grain sea salt 12 ounces / 340 g soba noodles 12 ounces / 340 g extra-firm tofu Extra-virgin olive oil 1 bunch green onions, white and light green parts, thinly sliced
+ 1
tablespoon of cocoa powder, + 1
tablespoon of water, + 1
tablespoon of
toasted sesame seeds.
4 cloves garlic 1 pound mushrooms (e.g., crimini or baby portobellos), chopped 1 5 - ounce can of water chestnuts, drained and chopped 1 cup chopped walnuts 2
tablespoons vegan margarine (e.g., Earth Balance) 1/2 cup low - sodium soy sauce 2
tablespoons brown sugar 1 carrot, shredded 3 green onions, sliced at an angle 1
tablespoon toasted sesame seeds 12 cold iceberg lettuce leaves
ingredients PINEAPPLE BOWLS 8 cups cooked jasmine rice 2 pineapples SALMON: 4
tablespoons unsalted butter 2 6 - ounce salmon fillets 2 teaspoons dried parsley 2
tablespoons seafood seasoning 1 1/2
tablespoons cajun seasoning CHICKEN: 1 1/2 teaspoon onion powder 1/4 teaspoon freshly ground pepper 1 teaspoon Mexican - style pollo seasoning 2 teaspoons Worcestershire sauce 2/3 cup store - bought teriyaki sauce (divided, plus extra for finishing) 1/3 cup pineapple - ginger marinade 1/2 pound boneless, skinless chicken thighs Shrimp: 2
tablespoons unsalted butter 1/2 pound large shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup
toasted sesame seeds store - bought chili sauce
2 teaspoons sunflower oil 1/2 teaspoon
toasted sesame oil 1
tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and stems), chopped 1/2 cup peanuts,
toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2
tablespoons shoyu or soy sauce 1
tablespoon (brown) rice vinegar
toasted sesame seeds, black or white
Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1
tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of
toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons
toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
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
(blanched for 30 seconds) 2
tablespoons vegetable oil 2 bundles soba noodles (they normally come in per person serving bundles) 2
tablespoons fresh coriander (picked leaves) 1 spring onion (finely julienned) 2 teaspoons
toasted sesame seeds
Kale Fried Rice 1 bunch fresh kale 6 cups water 1 teaspoon sea salt 1
tablespoon safflower oil 1 medium onion, chopped 1 jalapeno or Serrano chile pepper,
seeded and chopped 2 cloves garlic, finely chopped 2 cups cooked brown rice, such as basmati or jasmine 2
tablespoons sake or white wine 2
tablespoons tamari soy sauce 2 teaspoons
toasted sesame oil 1 teaspoon pure maple syrup 2 teaspoons
toasted sesame seeds
Active Time: 20 minutes Total Time: 40 minutes Ingredients • 1 scallion, minced • 2
tablespoons reduced - sodium soy sauce • 1
tablespoon rice vinegar • 1
tablespoon honey • 1 teaspoon minced fresh ginger • 1 pound center - cut salmon fillet, skinned (see Tip) and cut into 4 portions • 1 teaspoon
toasted sesame seeds, (see Tip) Preparation 1.
1 cup / 4.5 oz / 130 g unbleached all - purpose flour Scant 1 cup / 4.5 oz / 130g whole wheat pastry flour 1/3 cup / 1 oz / 30 g lightly
toasted, sliced, pecans 1
tablespoon dried rose petals, plus more for sprinkling 1
tablespoon black
sesame seeds, plus more for sprinkling
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 cucumbers, peeled and
seeded 1 medium carrot, peeled 4 shallots, peeled (about eight
tablespoons) 2 cloves garlic, peeled (about two teaspoons) 2 green and red chiles,
seeded and thinly sliced 1 (one - inch) piece ginger, peeled and thinly sliced (about one
tablespoon) 1
tablespoon mustard
seeds, crushed 1/2 teaspoon turmeric 1
tablespoon granulated sugar 1
tablespoon white vinegar 2
tablespoons peanut oil 1/4 cup sliced radish 2
tablespoons toasted sesame seeds
Gochujang Sauce 1/2 cup gochujang (Korean hot pepper paste) 3
tablespoons fresh lemon juice 1
tablespoon mirin 1
tablespoon mixed
toasted black and white
sesame seeds 2 teaspoons sugar 1 teaspoon
toasted sesame oil 1 teaspoon unseasoned rice vinegar 1 teaspoon white soy sauce Kosher salt (optional)
1 cup fresh fava beans — shelled and peeled 1 cup fresh corn kernels 2 - 3
tablespoons chopped fresh tarragon (optional) 2 medium cucumbers — peeled,
seeded and cubed 1 cup purple cabbage — finely shredded lime 8 - 10 radishes — cubed handful cilantro leaves 3
tablespoons chives — finely chopped 2
tablespoons sesame seeds — unhulled and optionally
toasted zest of 1 orange — optional sea salt and freshly ground black pepper
Pin It Ingredients: 1 lb pork tenderloin or pork spare ribs, cut into 1 / 2 - inch thick slices Oil for deep frying 1 teaspoon
toasted sesame seeds, optional Marinade: 1 egg 1
tablespoon cornstarch 1/2 teaspoon Shaoxing wine 1/2 teaspoon salt Sauce:... Continue Reading →
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
1 1/2 pounds sirloin or rib - eye steak 6
tablespoons dark soy sauce, plus more for serving 1
tablespoon sugar 2
tablespoons honey 4
tablespoons mirin (rice wine) 3
tablespoons light
sesame oil 5
tablespoons minced green onions 4 teaspoons minced garlic 2 teaspoons freshly ground black pepper 1
tablespoon sesame seeds,
toasted 2
tablespoons sesame salt 15 to 20 butter lettuce leaves, for serving Hot sauce, for serving
Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3
tablespoons low - sodium soy sauce 2 teaspoons
toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadam
toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon
toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadam
toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional)
Toasted coconut flakes Chopped macadam
Toasted coconut flakes Chopped macadamia nuts
1 cup black rice, preferably soaked overnight 1 knob fresh ginger, about the size of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few large pieces of organic orange zest Pinch of salt 2 cups water Handful each flat leaf parsley + cilantro, roughly chopped 1/3 cup
toasted slivered almonds 3
tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped
1 1/2 lbs wild salmon filets, in 4 pieces 1/2 cup mirin 1/2 cup soy sauce 1 teaspoon minced ginger 1 teaspoon minced garlic 2 teaspoons
toasted sesame oil 2 scallions, sliced 3
tablespoon peanut oil 1/2 cup
sesame seeds, lightly
toasted
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
4 cups shredded red and green cabbage 1 cup arame seaweed, soaked one hour and drained 2 cups sliced cucumber 2 cups sliced carrot 1 cup sliced red pepper 1 cup corn Creamy
Sesame Dressing: 1/4 cup
toasted sesame seeds 3
Tablespoons toasted sesame oil 3
Tablespoons tahini 2
Tablespoons brown rice vinegar 1
Tablespoon soy sauce 2 teaspoons agave
2 cups shredded carrots 1 cup shredded daikon 2 teaspoons salt 1/4 cup finely chopped green onion 1/4 cup
toasted sesame seeds 2
Tablespoons rice vinegar 1
Tablespoon Nama shoyu (unpasteurized soy sauce) 1 teaspoon honey
Vegan Stuffed Peppers Recipe 1
tablespoon olive oil 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 green onions, sliced 3 cups fresh baby greens (I used a mix of spinach and arugula) 1 cup cooked rice (I used Jasmine rice) 1
tablespoon tamari (soy sauce) 2 teaspoons sambal oelek chile sauce 2 medium red and / or yellow bell peppers 1 teaspoon
toasted sesame seeds
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