Just Veggies Thai Noodle Bowl 3 large collards, chopped finely 1 cup cabbage, shredded 1 carrot, julienned 1 clove garlic 2 inch piece ginger, grated 4 Tbsp shredded unsweetened coconut 1 tsp
toasted sesame oil Juice of 1 large lime Pinch cayenne, optional 2 tbsp tahini 2 cups water 1 tsp honey or maple syrup -LSB-...]
Not exact matches
Pulse cilantro leaves, cashews, garlic, fresh ginger, lime
juice, lime zest, diced Thai chili pepper, and soy sauce or coconut aminos in a food processor; drizzle in
toasted sesame seed
oil or neutral tasting
oil while the motor is running.
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!)
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
For the dressing — 3 tablespoons
toasted sesame oil — 1 tablespoon rice vinegar — 1 tablespoon soy sauce —
juice of 1/2 lemon — pepper
The dressing was made from the
juice of two limes, low sodium soy sauce,
toasted sesame seeds, scallions, ginger, Melinda's extra hot sauce and a touch of
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
As for leftover tahini, it's great eaten plain on a spoon — my wife loves that, and I sometimes indulge, but we also make a nice salad dressing from it — tahini, lime or lemon
juice, a dash of soy or tamari, and some
toasted sesame oil, and water to desired consistency.
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 raw beet wedges to your medium - sized baking sheet, then toss with
juice of 1/2 lime, 2 tsp
toasted sesame oil, 3/4 tsp salt, 1/2 tsp ground coriander, 1/2 tsp ground pepper.
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
Ingredients 1 small white beetroot, cleaned and cut into matchsticks half a red beetroot, cleaned and cut into matchsticks half a small white cabbage, cleaned and finely shaved the
juice of 1 orange 2 tablespoons
toasted sesame oil 2 tablespoons rice vinegar 2 tablespoons rice malt syrup whole sea salt, just enough to taste black -LSB-...]
- Meanwhile, in a small bowl mix together miso paste, tahini, lemon
juice, bragg's amino acids and
toasted sesame seed
oil.
Meanwhile, mix together the mirin, rice wine vinegar,
toasted sesame oil, soy sauce, sriracha and lime
juice in a medium bowl.
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
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-...]
Here we marinate tofu cubes in soy sauce and lime
juice with a touch of
toasted sesame oil, then roast them — perfect tofu every time.
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
2 tablespoons
toasted sesame oil 2 tablespoons molasses 1 teaspoon tamari or shoyu 2 tablespoons pure maple syrup 1 heaping tablespoon white or yellow miso 1/4 cup freshly squeezed orange
juice 1 tablespoon freshly squeezed lemon
juice 1/4 teaspoon grated lemon zest 5 tablespoons water
Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut
oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp
toasted sesame seedsExtra - virgin olive
oil for drizzlingSqueeze lemon
juice (optional) 01.
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable
oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut
oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp
toasted sesame seedsExtra - virgin olive
oil for drizzlingSqueeze lemon
juice (optional) 01.
2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut
oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp
toasted sesame seedsExtra - virgin olive
oil for drizzlingSqueeze lemon
juice (optional) 01.
almond milk, carrot, chickpea, curry powder, garlic, ginger, hummus, lemon, lemon
juice, lime, lime
juice, milk, soup, sweet potato, tahini,
toasted sesame oil, vegan, vegetarian
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive
oil 1 large yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange
juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon
toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon lime zest
cabbage, carrot, cilantro, coleslaw, dressing, lemon, lemon
juice, orange, salad,
sesame,
sesame seed, sunflower seed, tahini,
toasted sesame oil, vegan, vegetarian
1/2 tsp
sesame oil + 2 tbsp lime
juice + 2 tbsp rice wine vinegar + 2 tbsp fish sauce + 1/4 c cashews,
toasted and chopped + 1 Thai chile, thinly sliced Chopped cashews lend texture to this Southeast Asian - flavored dressing, while the chile adds a kick at the end.
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
Asian, basil, bell pepper, carrot, cilantro, edamame, garlic, ginger, green onion, kale, lime, lime
juice, red bell pepper, red pepper, sugar snap peas,
toasted sesame oil, vegan, vegetarian
Easy Baked Tofu 1 package (12 - ounces) tub - style extra firm tofu 1 tablespoon tamari (soy sauce) 1 tablespoon white wine, mirin, sake or orange
juice 1 tablespoon hoisin sauce 1 1/2 teaspoons sriracha sauce 1/2 teaspoon
toasted sesame oil
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-...]
For the slaw: In blender, process mustard, vinegar, orange
juice and
toasted sesame seeds until smooth; slowly add canola
oil a little at a time until well emulsified.
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)
Hit it with a splash of shoyu and a squeeze of fresh lime
juice to bring out the flavors, then finish with a drizzle of
toasted sesame oil (or chile
oil if you're feeling fiesty), and a dash of togarashi.
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
avocado, cabbage, cherry tomato, chickpea, garlic powder, gluten free, lemon
juice, lettuce, liquid smoke, maple syrup, nut - free, nutritional yeast,
oil - free, onion powder, salad, sherry, smoked paprika,
toasted sesame oil, tomato, vegan, vegetarian
Juice + pulp of one orange 1/4 cup extra virgin olive
oil 1 teaspoon
toasted sesame oil 2 tablespoons tahini paste 1 tablespoon honey Pinch sea salt Water to thin, as needed
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
DRESSING Grated zest and
juice of 2 limes or 1 lemon 2 tablespoons
toasted sesame oil 5 tablespoons extra-virgin olive
oil 1 garlic clove, grated 1 1/2 - inch piece of fresh root ginger (unpeeled if organic), finely grated 2 teaspoons tamari A pinch of cayenne pepper or chili flakes (optional) Sea salt and black pepper
Roasted Eggplant with Tomatoes 1 medium fresh eggplant (about 1 to 1 1/4 pounds), cut into 1 - inch cubes 2 tablespoons olive
oil 1/4 teaspoon fine sea salt Freshly ground black pepper 1 cup cherry or grape tomatoes, halved 1 tablespoon fresh tangerine or orange
juice 2 teaspoons tamari or soy sauce 1 teaspoon
toasted sesame oil 1 teaspoon pure maple syrup 8 large fresh basil leaves, thinly sliced
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
Marinade 2 T. lemon
juice 1 lemon, zested 1 T. white soy 2 T. extra virgin olive
oil 1 t.
toasted black
sesame seeds sea salt, to taste
Ingredients: Soba buckwheat noodles or whole - wheat spaghetti, asparagus, cooking spray, salmon filet,
toasted sesame oil, lime zest and
juice, salt, pepper, cucumber, avocado
6 small Japanese yams, sliced 1 tablespoon chopped cilantro 1 teaspoon fresh lime
juice 1/2 teaspoon
toasted sesame oil 1/2 teaspoon curry powder 1/8 teaspoon salt (about 2 generous pinches)
1/2 lb medium sea scallops 2 tablespoons soy sauce or coconut aminos 1 tablespoon lemon
juice 1 tablespoon extra virgin olive
oil 1 teaspoon
toasted sesame oil 1 tablespoon honey 1 teaspoon minced fresh ginger 1 garlic clove, grated
Ingredients: 1 cup wheat berries 3 cups low - sodium chicken broth 2 teaspoons olive
oil 1/2 medium yellow onion, thinly sliced Kosher salt 1 pound shredded chicken breasts 2 packed cups baby arugula 1 cup shredded Brussels sprouts 1 packed cup cilantro leaves, chopped 1/4 packed cup mint leaves, chopped 3 green onions, thinly sliced 2 jalapenos, seeded and sliced into thin strips Fresh ground pepper For the Dressing
Juice from 1 1/2 lemons 2 1/2 teaspoons
toasted sesame oil 1 tablespoon Thai fish sauce 1 tablespoon plus 1 teaspoon extra virgin olive
oil
1 9x9x2 salt block 1/4 cup fresh lime
juice 1/4 cup Thai fish sauce 1 tablespoon rice wine vinegar 2 tablespoons
toasted sesame oil 1 garlic clove, minced 1 hot chile pepper, such as bird chile, habanero, cayenne or Scotch bonnet, stem and seeds removed, minced 1/4 cup finely shredded carrot 1 1/4 pounds large, wild - caught sea scallops (about 16) 1/2 teaspoon freshly ground black pepper
Add the
toasted sesame oil, lime
juice and salt and pepper to taste.
1/2 cup sunbutter 2 tablespoons
toasted sesame oil 2 tablespoons gluten - free tamari 1 tablespoon coconut sugar 2 cloves garlic, finely minced or grated 1 teaspoon finely minced or grated ginger 1 tablespoon rice vinegar 1 tablespoon lime
juice
Ingredients: 1/4 cup chickpea liquid 1 tablespoon tahini 2 tablespoons olive
oil Juice of 1 lemon 3 cloves garlic 1 pinch salt 1 package
toasted sesame stix