Love your creativity with
toasted sesame butter, I bet those are amazing!
Not exact matches
As variations, you can add cocoa nibs, dried coconut, dried fruit, hemp hearts, maca powder,
sesame seeds,
toasted rolled oats or quinoa flakes, different grain puffs, chia or flax seeds, and various nut
butters.
I buy
sesame seeds that are already
toasted, but if yours aren't, you can simply roast them in a pan with a little
butter or oil on low to medium heat.
I add extra crunch by including
toasted walnuts, and then coating the
buttered pan with
sesame seeds.
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.
1 tablespoon honey 1tablespoon melted
butter 1tablespoon soy sauce 1/2 tablespoon olive oil 1/2 tablespoon
toasted sesame oil 1 clove minced garlic Sriracha to taste
It's a paste made of
toasted sesame seeds, much like peanut or almond
butter is.
The
toasted sesame oil and almond
butter give the sauce a rich base, while the lime and tamari (aka gluten - free soy sauce) add some zing.
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.
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)
Add the sweet chili sauce, creamy peanut
butter, red miso paste, honey,
toasted sesame oil and rice vinegar and whisk until smooth.
Japanese honey + almond
butter toast,
sesame banana bread & brownie batter mochas with @kayleighharrington ☕️ ✨ not a bad way to start a chilly day in NYC #dametravelerfoodie #nastasiainnyc #foursquarefind
Before baking I put melted
butter on top then
toasted sesame.
3 tablespoons peanut
butter (crunchy style) 2 tablespoons chili pepper jam or 1⁄4 cup sweet chili sauce 1 1⁄4 cups hot vegetable stock 1 tablespoon
toasted sesame oil 2 tablespoons soy sauce or tamari 6 tablespoons coconut milk
Butter beans recipe, How to
toast sesame seeds.
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)
1 bunch of asparagus 2 tablespoons unsalted
butter 1 large handful of torn bread 2 - 3 tablespoons
toasted sesame seeds edible herb flowers (optional)
Instead of tahini, which you probably won't go through before it goes rancid, use a bit of peanut
butter or a few drops of
toasted sesame oil which you'll definitely cook with again.
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
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
I do 1 T Kerry Gold softened, 1 T dark
toasted sesame oil, 2 T of PB2 instead of the nut
butter, a little braggs aminos, a tsp or so of sirachi, garlic powder and a shake of coriander whisked up.
I also wanted to test my theory of a thicker sauce by using some
toasted sesame oil with the peanut
butter and miso dressing.
Toast the
buttered sesame bun, spread each side with Romesco mayonnaise, and then build your burger.
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
1 - 8 ounce package brown rice noodles 1 - 14 ounce package extra firm tofu 1/2 cup soy sauce 1 tablespoon
toasted sesame oil 1 tablespoon peanut
butter 2 tablespoons rice wine vinegar 1 tablespoon minced fresh ginger 1 tablespoon vegetable oil 3 scallions, white & green separated plus more for serving 1 garlic clove, minced 1 - 16 ounce package frozen stir - fry vegetables 1/4 cup chopped roasted salted peanuts
i mean it makes sense; we use
sesame seed
butter for on
toast and stuff.
Add
butter, the egg yolk, vanilla and
toasted sesame seeds and let the food processor run continuously until it turns into a ball of dough (it might take a minute or so).
The overall effect is of something overwhelmingly lovely: an airy space filled with sunlight, ideal for a leisurely breakfast of
toast (made with the Plane's sourdough and topped with its cultured
butter or, say, smashed avocado,
sesame paste, and chili), pastries (like a buckwheat canelé), or yogurt (house - made, of course) served with delicate seasonal produce.
Instead of
toast with peanut
butter, there was sprouted Ezekiel bread with black
sesame and preserves.
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
toasted or not, hemp seeds,
sesame seeds, pumpkin seeds, peanut or almond
butter, white chocolate chips, a sprinkle of Maldon or sea salt,
toasted pine nuts
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
3 tbsp olive oil 1 cooking onion, diced 6 tbsp minced fresh ginger 6 cloves garlic 2 tsp curry powder 1 tsp cayenne pepper 1 1/3 cup carrot juice, or veg stock 3/4 cup rice vinegar 1 cup water 2 cups natural smooth peanut
butter 1/4 lemon juice 2/3 cup tamari 2 tbsp
toasted sesame oil 1/4 sunflower oil
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
Whisk together 1/4 cup peanut
butter, 2 tablespoons reduced - sodium soy sauce, 1 tablespoon unseasoned rice vinegar, 1 teaspoon
toasted sesame oil, and 1/2 teaspoon sugar in a large bowl.
In a small bowl, mix 1/4 cup peanut
butter, 1/2 teaspoon
toasted sesame oil, 1 tablespoon chili - garlic sauce, 2 tablespoon reduced - sodium soy sauce, and 3 tablespoon water.
She got the Grapefruit, Chicken & Avocado salad with
butter lettuce, shredded chicken, grapefruit segments, avocado and
toasted pine nuts topped in a
sesame vinaigrette.
1/2 cup minced onion 4 tablespoons grapeseed oil 1/4 teaspoon of
toasted sesame oil 1 teaspoon organic ketchup 1/3 cup rice wine vinegar 2 tablespoons of all - natural peanut
butter 4 tablespoons water 1 - inch knob fresh ginger, grated 2 tablespoons celery, minced 4 tablespoons, tamari sauce or soy sauce 2 teaspoons of coconut sugar or maple syrup 1/2 teaspoon of minced garlic 1/2 teaspoon salt
Bowls 6 cups finely chopped kale 2 teaspoons extra virgin olive oil 1 teaspoon
toasted sesame oil 1/4 teaspoon chili oil Pinch of salt 1 1/2 cups shredded carrots 6 tablespoons roasted, unsalted sunflower seeds 6 tablespoons raw cashews 1 1/2 tablespoons black
sesame seeds Cilantro sprigs for garnish Dressing 1/4 cup unsweetened peanut
butter ** 2 teaspoons
toasted sesame oil 2 teaspoons rice vinegar 1 teaspoon honey 1 teaspoon soy sauce 1 teaspoon sriracha hot sauce 4 tablespoons water
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
1.5 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
I advise my clients to look for jars that contain only ground
toasted sesame seeds and salt; and season the
butter themselves.