Heat
another teaspoon of sesame oil in the pan and stir - fry the onion and pepper until soft.
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
for the spicy mayo: 1/4 cup of Veganese (or regular mayo) 1/2 teaspoon (or more if you like) or siracha 1/2
teaspoon of sesame oil a dash of brown rice vinegar some sesame seeds, or gomacio for garnish
I added in another little squeeze of honey, a small pour of soy sauce, and a 1/2
teaspoon of sesame oil to the mixture.
Once the meat is almost cooked, reduce the heat to medium and add
another teaspoon of sesame oil as well as chopped onion, 3/4 cup chopped carrots, 1 cup chopped cabbage, and garlic.
Meanwhile, heat two
teaspoons of the sesame oil in a small saucepan.
Place the tofu cubes into a bowl, and add 4 tablespoons of soy sauce, one heaped tablespoon of grated ginger, a teaspoon of grated garlic, and
a teaspoon of sesame oil.
Soy sauce and water (1:1 ratio) 2 - 3 cups brown sugar 1 stalk of green onions (chopped) 1/8 of a white onion (chopped) 1 - 2
teaspoons of sesame oil 1 can of coconut milk
Dressing: 1/4 cup of tamari soy sauce 1/2
teaspoon of sesame oil Juice and zest of 1 lime 1/4 cup of rice vinegar
Add 1
teaspoon of sesame oil into the same pan on medium - high heat, and add the cauliflower and onion mixture and sauté for about 4 minutes.
In a medium bowl, toss together the chickpeas with 2
teaspoons of the sesame oil and chile powder.
Toss the noodles with 1 tablespoon of the soy sauce and 1
teaspoon of the sesame oil.
Not exact matches
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
1 tablespoon dark
sesame oil 1 3.5 lb bone in pork shoulder (Boston butt), trimmed 1/2
teaspoon kosher salt 1 tablespoon peeled fresh ginger 6 cloves garlic, minced 2 cups cherry cola 1/2 cup
of hoisin sauce (click here for a recipe to make your own!)
Combine the
sesame oil, soy sauce, rice vinegar 1/2
teaspoon of the minced garlic, siriacha, and honey in a small bowl and stir until completely combined.
To give this recipe a bit
of an Asian flair, toss the broccoli with 1
teaspoon of toasted
sesame oil and 2
teaspoons sesame seeds just before serving.
1/2 cup peanut butter 1/4 cup rice vinegar 1 tablespoon maple syrup 2
teaspoons soy sauce 2
teaspoons fish sauce 1 tablespoon minced fresh ginger 1 clove garlic, minced or pressed zest
of 1 lime juice
of 1 lime 1 tablespoon
sesame oil 1 tablespoon brown sugar or palm sugar 1/4 cup cilantro
Add 1/4
teaspoon of toasted
sesame oil and 1
teaspoon of Korean marinade.
Add about 2 tablespoons
of soy sauce (I use Ponzu for its lemony flavor), 1/2
teaspoon of ginger - garlic paste, 1/4 cup
of hoisin sauce, 1/2 cup
of creamy peanut butter and a drizzle
of toasted
sesame oil.
-- In a medium, heavy bottomed pot combine rice with 1 1/4 cups
of water, 2
teaspoons of toasted
sesame oil and a heart pinch
of sea salt.
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!)
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.
Grated zest
of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 2 tablespoons honey scant 1/2
teaspoon cayenne 3/4
teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive
oil 2 tablespoons toasted
sesame oil
For the dressing — 2 cloves garlic, chopped — grated zest and juice
of 1/2 lemon — 1/2
teaspoon chilli flakes or a small red chilli, finely chopped — 2 tablespoons rice vinegar — 1
teaspoon cane sugar — 1
teaspoon soy sauce — 1 - 2
teaspoons toasted
sesame oil
Grated zest
of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 1 tablespoon honey 3/4
teaspoon cayenne 3/4
teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive
oil 2 tablespoons toasted
sesame oil
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.
Glaze: 1 cup rice wine or dry sherry 2/3 cup mirin (sweet sake, available in Asian markets) 3 tablespoons sugar 2 tablespoons minced ginger 2 tablespoons minced green onion, including some
of the greens 1 tablespoon Asian chile
oil (available in Asian markets) 2
teaspoons wasabi paste 1
teaspoon soy sauce 1
teaspoon Togarishi Seasoning, commercial or see recipe, below 1/4
teaspoon sesame oil
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
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)
for the polenta: 6 cups
of stock (vegetable or chicken, preferably homemade) 1 cup
of polenta 1 - 2 tablespoons
of olive
oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls
of green beans (tips removed) olive
oil salt + pepper about 1 - 2
teaspoons of za'atar some additional
sesame seeds (there should be some in the za'atar, but I like a little extra)
-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-...]
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
· 2,2 pounds (1 kg) boneless skinless chicken breasts, trimmed
of any excess fat and cut into large bite - sized pieces · 1
teaspoon dried marjoram · 1
teaspoon dried rosemary · 1 tablespoon mustard · olive
oil · 8 wooden skewers · 6 tablespoons
of sesame seeds
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
200 g (1 cup) red lentils, rinsed 8 dl (3 cups) water 4 large ripe tomatoes 1 medium onion, chopped finely 3 cloves
of garlic, minced to a paste 1
teaspoon cumin powder or seeds 1
teaspoon sesame seeds, black or white 1
teaspoon turmeric 1 bay leaf 2 tablespoons lemon juice A good handful
of parsley, rinsed and chopped
Oil Salt
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive
oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1
teaspoon medium grain kosher salt * 1
teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix
of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds,
sesame seeds, flaxseeds, or hemp hearts * 3/4
teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
3/4 cup
of olive
oil 1/4 cup
of red wine vinegar 2 tablespoons
of lemon juice 2 tablespoons
of honey 1 tablespoon
of sesame seeds 1 tablespoon
of poppy seeds 1/2
teaspoon of salt 1
teaspoon of sugar
Add 3 tablespoons
of fish sauce, juice
of 1 lime, sugar, 1 1/2
teaspoons sugar, 1/2
teaspoon sesame oil, and a pinch
of salt.
Just finished last
of sesame seed
oil so used rape seed
oil with a
teaspoon of tahini.
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
1 quart kombu dashi 2 dried shiitake mushroom caps 1 tablespoon dried wakame 2 scallions 1/2
teaspoon sesame oil pinch
of Kosher salt and a splash
of sake (optional) 3 tablespoons shiro miso paste
Ingredients For the tofu the juice
of half a lemon 3 tablespoons shoyu 2 tablespoons apple vinegar half a
teaspoon powdered ginger the juice
of about 6 cm fresh ginger root, peeled and grated 50 ml
sesame oil 1 tablespoon toasted
sesame oil 2 tablespoons maple syrup 200 - 250 g organic, firm tofu, cut into cubes -LSB-...]
for the chicken: 3 boneless, skinless chicken breasts (about 1 + 3/4 pound) 1
teaspoon baking soda 1
teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut
oil, divided 1 inch piece
of fresh ginger, grated a bunch
of snow peas, sliced or cut in half about 1/3 cup cashews, lightly toasted salt to taste for the sauce: 1 tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4
teaspoon 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
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable
oil 1/2
teaspoon salt 1/8
teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark
sesame oil (optional) 1 cup each
of at least 3
of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions
2 cups shiitake mushrooms, stems removed + small chop 1 tablespoon coconut
oil 1/4
teaspoon sea salt few pinches
of black pepper 1
teaspoon freshly grated ginger 1 scallion, thinly sliced 1 cup shredded carrot 1/3 cup master stir fry sauce (recipe follows)
sesame seeds
4 cups prepared sticky rice 2 tablespoons
sesame oil 1 small onion, diced 5 ribs
of celery, diced 8 ounces ready - to - serve teriyaki tofu, diced medium 1/4 cup peanut butter 1/3 cup soy sauce 1
teaspoon garlic, minced or powdered 1/8
teaspoon cayenne pepper 1 1/4 cups cold water 2 tablespoons cornstarch 1 cup roasted peanuts, salted or unsalted, for garnish 1/2 cup chopped green onions for garnish
Substitute 2
teaspoons coconut
oil for the ghee and
sesame oil, add 1 tablespoon fresh lime juice, 2
teaspoons honey, 1/4 cup coconut milk (instead
of water) and 1/4 cup chopped fresh cilantro.
Add to a small bowl and season with 1
teaspoon sesame oil, pinch
of salt and pepper.
Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste,
sesame oil, sugar, and the 1
teaspoon of cornstarch.