The chia seeds aren't in the dip itself, but instead used as a lightly
toasted seed garnish atop the dip.
Not exact matches
I also add
toasted sesame
seeds to
garnish.
Garnish with more olive oil,
toasted sesame
seeds, red pepper flakes, or parsley (really anything you like).
1 cup whole barley (hulled) 3 cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked pumpkin
seeds (a good handful), lightly
toasted 1 cup daikon sprouts fresh basil leaves for
garnish (optional)
Add the sauteed parsnip and
garnish with
toasted squash
seeds and a generous drizzle of Russian - Korean dressing.
Here's the plated ribs with scallions and
toasted sesame
seeds added for
garnish.
They come with a house made chile lime sauce and
garnished with
toasted sesame
seeds and will forever change the way you look at wings.
I served these Asian Chicken Kebabs alongside steamed rice and grilled asparagus with a little finishing
garnish of
toasted sesame
seeds and green onions.
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 deal!)
Just before serving,
garnish with green onions, add the apples and sprinkle the
toasted sesame
seeds.
Garnish with scallion,
toasted sesame
seeds, and nori strips.
The recipe is
garnished with
toasted nuts, but you could easily swap these for
toasted pumpkin
seeds.
• 2 tablespoons olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled and cut • into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon sea salt • Freshly ground black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons
toasted cumin
seeds, for
garnish
Variation For a more elegant presentation, serve on a bed of lettuce leaves and
garnish with thinly sliced red onion or radish and a light sprinkle of
toasted sesame
seeds.
I didn't have any of the stuff for the
garnish so I added some
toasted cumin
seeds instead to give it a little extra kick — it was awesome!
Pour soup into pumpkin bowls and
garnish with additional corn, shredded carrots, scallions, and
toasted pumpkin
seeds...
I seem to have run out of pecans inexplicably, so I
garnished it with
toasted pumpkin
seeds instead.
I think a
toasted sesame
seed garnish would be a nice addition.
12 ounces dried soba noodles 12 ounces extra-firm nigari tofu 1/4 cup chopped fresh cilantro 3 green onions, thinly sliced 1/2 cucumber, peeled, cut in half lengthwise,
seeded, and thinly sliced 1 small handful of cilantro sprigs, for
garnish 1/4 cup
toasted sesame
seeds, for
garnish
Garnish with
toasted sesame
seeds.
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
Sprinkle with 1 tablespoon of pumpkin
seeds, chopped pecans, and
toasted coconut flakes to
garnish, press these firmly into the bar mixture.
Garnish with fresh sage sprigs, chopped pistachios, and / or
toasted sesame
seeds and serve warm or at room temperature.
If you prefer, you could use spinach in place of the kale, and
garnish it with some lightly
toasted pumpkin
seeds or other nuts in place of the pine nuts.
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
Remove from heat and serve over rice
garnished with the thinly sliced green onions, sesame
seeds, and a small drizzle of
toasted sesame oil, if desired.
Ingredients For the salad 1 cup whole barley (hulled) 3 cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked pumpkin
seeds (a good handful), lightly
toasted 1 cup daikon sprouts fresh basil leaves for
garnish (optional) For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-...]
Transfer to serving dish and top with pomegranate
seeds,
toasted pecans, and a little extra shaved parmesan for
garnish.
Filling, topping, and
garnish of your choice (I like vegan sour cream, cashew cream or a jam / chutney for the filling, maple syrup over the top, and a
garnish of
toasted pumpkin
seeds or nuts, but the sky's the limit!)
2 teaspoons cornstarch 2 tablespoons water 1 medium green onion, minced 1 tablespoon cilantro, minced 1/2 tablespoon
toasted sesame
seeds, for
garnish
Add bacon on top of lettuce and tomatoes and
garnish with capers and
toasted sesame
seeds, maybe a bit more oregano.
coarse sea salt rice vinegar
toasted sesame oil — optional borage flowers (if you don't have these, you can
garnish with another edible flower or use chopped fresh herbs or
toasted sesame
seeds instead)
Ingredients 1 tablespoon safflower or other neutral oil 1/2 teaspoon brown mustard
seeds 1 onion, sliced 1 glove garlic, minced 1/2 teaspoon cumin pinch cayenne Salt Pepper 1 small bunch rainbow chard (about 8 - 10 big leaves), washed, trimmed, and stems and leaves cut into 1 / 2 - inch wide ribbons 1/4 teaspoon sugar 2 teaspoons butter, plus more for the bread 4 eggs, lightly beaten about 3 tablespoons finely chopped mozzarella cheese 4 slices good bakery bread,
toasted Garam masala (optional), for
garnish
dollop of plain or curried yogurt (recipe below),
toasted walnuts, pumpkin
seeds, or sunflower
seeds to
garnish
Be sure to
garnish generously with
toasted almonds, your favorite granola, chia
seeds, hemp
seeds, dried shredded coconut, and what ever else suits your fancy.
Serve on a bed of greens and
garnish with
toasted pumpkin
seeds.
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
Garnish each
toast with the sliced Serrano pepper slices, turnip slices, black sesame
seeds, and a drizzle of olive oil.
Sprinkle some
toasted sesame
seeds to
garnish.
Paleo Poké Bowls Serves 4 Ingredients + 1 package Trader Joe's frozen riced cauliflower or 1 head cauliflower, grated + 1 bunch Lacinto kale, shredded + 6 golden beets, steamed + 3 radishes, thinly sliced + 6 Persian cucumbers, diced + 1 bunch scallions, thinly sliced + 2 avocados, pitted, peeled and sliced + 8 T
toasted sesame oil, divided + 1/4 C plus 2 T rice vinegar + 1/4 C coconut aminos + 1 t — 1 T grated ginger (to taste) + 2 T sesame
seeds, plus more for sprinkling + wasabi - flavored
toasted nori sheets, crumbled, for
garnish (optional)
Top it with
toasted pumpkin
seeds for a tasty and crunchy
garnish!
ingredients BUTTERNUT SQUASH FRITTERS WITH CURRY LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup
toasted and salted pumpkin
seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to
garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pepper
Play around with the
garnish to kick up the flavor a notch: The recipe recommends cilantro, paprika, fresh ground black pepper or sunflower
seeds, but crispy coconut chips,
toasted cashews or even some shredded chicken would be great additions.
1 red and yellow bell pepper, stem,
seeds, veins removed julienned 2 carrots, peeled and julienned 1/2 head of green cabbage 1/2 head of purple cabbage 1/4 cup fresh cilantro leaves, packed 1/4 cup fresh mint leaves, packed 2 - 3 green onions, green parts sliced thin for
garnish 1/2 mango peeled and sliced 2 tablespoons chopped
toasted peanuts for
garnish
Season with more salt if necessary and serve over grilled or broiled chicken, shrimp, or pork or even enchiladas,
garnished with the
toasted pumpkin
seeds.
Then,
garnish each bowl of soup with roasted squash
seeds, cilantro, and
toasted coconut.
Some
toasted sesame
seeds would be a great
garnish as well.
1 tbsp coconut oil 1 onion, finely sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece of fresh ginger, peeled and finely grated 1 red chilli, finely sliced 1 tsp black mustard
seeds 1/4 tsp ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1 tsp coriander
seeds,
toasted and ground 1 tsp cumin
seeds,
toasted and ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful of coriander leaves a squeeze of lime or lemon juice
toasted coconut chips or
toasted desiccated coconut, to
garnish salt.
Very unique to the Yucatán, these enchiladas are traditionally served
garnished with a green oil that is squeezed from
toasted pumpkin
seeds, but they taste good with or without it.
Cut (or tear) about half of a
toasted nori sheet into thin strips to
garnish, add one or two umeboshi plums for a tangy - sour - salty punch (I love Ozuké's, because they're sweeter and juicier than traditional umeboshi), and season generously with
toasted black and white sesame
seeds and soy sauce to taste.