I use
toasted sesame oil as it has much more flavour.
Not exact matches
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)
I shredded the ingredients, added cumin and dried,
toasted red, peppers, green onions and sunflower seeds
as well
as a little
sesame oil.
If using it
as a salad / wrap dressing try adding 1 Tbls of
toasted sesame seed
oil into the mix
as well!
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
Hoisin sauce 1/2 cup reduced - sodium soy sauce 1/2 cup mashed, cooked sweet potato or canned pumpkin purée 1/4 cup black bean sauce with garlic 2 to 3 tablespoons molasses 1 to 3 tablespoons dark brown sugar 2 teaspoons red wine vinegar 2 teaspoons
toasted (dark)
sesame oil 1 teaspoon Chinese chili paste (or to taste) 1 to 2 tablespoons water, or
as needed (optional)
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.
For the broth: 1 cup (235 ml) vegan lager beer (such
as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml)
toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (optional)
Kale Fried Rice 1 bunch fresh kale 6 cups water 1 teaspoon sea salt 1 tablespoon safflower
oil 1 medium onion, chopped 1 jalapeno or Serrano chile pepper, seeded and chopped 2 cloves garlic, finely chopped 2 cups cooked brown rice, such
as basmati or jasmine 2 tablespoons sake or white wine 2 tablespoons tamari soy sauce 2 teaspoons
toasted sesame oil 1 teaspoon pure maple syrup 2 teaspoons
toasted sesame seeds
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
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
It's great
as a little side dish dressed with some
toasted sesame oil and some
sesame seeds for crunch.
You can steam or roast it, or make a stir fry dish, such
as Asian cultures might do, with
toasted sesame oil, non-GMO soy sauce, and organic chili flakes.
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 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