Sentences with phrase «tbsp toasted sesame seeds»

Salad Ingredients: 4 baby bok choy or 2 regular bok choy, rinsed and thinly sliced 2 boneless skinless chicken breasts, grilled and sliced into strips 1 cucumber, thinly sliced into half moons 1/2 cup of carrots, sliced 1/4 cup of peanuts 2 tbsp toasted sesame seeds

Vegetables 4 teaspoons minced garlic 4 teaspoons minced fresh ginger 2 Tbsp vegetable oil 1 lb of cremini or button mushrooms, quartered 1 cup onion 4 oz extra-firm tofu 1 cup broccoli, roughly chopped 1 cup carrots, in 1 / 2 - inch dice 1/2 cup chicken broth 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1 1b bok choy stems, in 1 / 2 - inch dice 1 Tbsp toasted sesame seeds

Kale Salad 1 bag of organic kale 1 large organic apple 1 cup toasted almonds 1 cup raisins 5 Tbsp toasted sesame seeds

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

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

Not exact matches

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.

Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, chopped

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

Finally, add 1 Tbsp soy sauce, 1 tsp toasted sesame oil, and 1 Tsp sesame seeds to the pot.

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.

4 tbsp lightly toasted sesame seeds 4 tbsp ground sumac 2 tbsp dried thyme 1 pinch of sea salt (1 tbsp ground cumin is a really nice addition, but optional)

Once wilted, add 1 Tbsp soy sauce, 1 Tbsp toasted sesame oil, and 1 Tbsp sesame seeds.

-- 2 cups peanuts Sudanese peanuts — 1/2 cup walnuts — 2 cups pitted dates for 15 - 20 min (soaked in Chai tea or another tea of choice or simply warm water)-- 1/2 cup dried apricots for 15 - 20 min (soaked in tea / hot water)-- 1/4 cup raw sesame seeds (dry toasted in skillet)-- 1 tbsp cinnamon — 2 tsp cacao — 2 tsp ground coffee

Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt

1 napa cabbage, sliced thin 3 cups carrots, peeled and julienned 1.5 cups green onions, chopped 1/2 cup cilantro, chopped (optional) 12 large basil leaves, julienned (optional) 4 Tbsp sunflower seeds (optional) 2 Tbsp white sesame seeds, toasted 2 Tbsp black sesame seeds

Ingredients * 2 Tbsp vegetable or peanut oil * 1 Tbsp minced garlic * 1 bunch fresh spinach (about 10 ounces) * 1/2 tsp sea salt * 1/2 tsp cane sugar * 1 Tbsp rice mirin or dry sherry * 1 - 2 tsps toasted sesame seeds (optional)

squash etc ingredients: 1 large spaghetti squash, cut in half lengthwise + seeds scooped out 4 kale stalks, stems removed 1 shallot, peeled 1/2 cup chopped toasted nuts of your preference (I used cashews) 3 tbsp sesame seeds (toasted, raw, whatevs) chopped leafy herb if you feel it (cilantro, mint, thai basil etc) 1 bunch of broccoli, cut into florets salt + pepper

lime peanut sauce ingredients: 1/2 inch fresh ginger, peeled + rough chopped 2 cloves of garlic, peeled + rough chopped 1 - 2 tsp sriracha (or other hot sauce you like) 2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc) 1 lime, peeled + chopped 1 tbsp rice vinegar 2 tsp agave nectar 1 tbsp tamari soy sauce little scoop of extra virgin coconut oil (optional, but I love the coconut fragrance here) 1/4 tsp toasted sesame oil 1/2 cup grapeseed oil

sweet chili soy dip ingredients: 1/4 cup tamari or nama shoyu 2 tbsp maple syrup / raw honey / agave 1 tsp minced fresh ginger couple drops of hot toasted sesame oil pinch of red pepper flakes 1 green onion, thinly sliced on a bias 2 tsp toasted sesame seeds

15g unsalted butter 2 tbsp sesame seeds: one for the tin, one for the topping 150g plain flour 1 tbsp baking powder 3 large eggs Salt and black pepper 4 tbsp extra virgin olive oil 150g Greek yoghurt 100g dried spicy chorizo, skinned and diced 12 sundried tomatoes, drained and finely diced 100g unsalted pistachios, toasted and chopped 15g flat - leaf parsley, chopped

Ingredients: 1 cup fresh broccoli florets 2 tsp olive oil 1⁄4 tsp sesame oil 1 TBSP rice vinegar 1 TBSP Coconut Aminos or Coconut Secret Garlic Sauce 2 teaspoon sesame seeds, toasted Instructions: Steam broccoli lightly until a vibrant green.

1.5 cups rolled oats, split 1/2 cup almonds 1/4 cup nut butter 1/4 cup butter or coconut oil (butter makes these hold together better for packing in lunches, etc.) 1/3 cup honey 1/2 tsp salt (omit if your nuts or nut butter are salted) 1 Tbsp chia seeds (or flax) 1/2 cup brown rice cereal 1/4 cup sunflower seeds, toasted 2 Tbsp sesame seeds 1/2 cup dried blueberries

For the dipping sauce 1 tbsp each clear honey, balsamic vinegar, toasted sesame oil and toasted sesame seeds