I just boiled the noodles the night before, rinsed them and drizzled a teeny amount of
toasted sesame oil on them.
Garnish each serving with chives or scallions and a drizzle of
toasted sesame oil on top.
Usually when you finish a soup like this — and by «like this» I mean a relatively simple sauté of onion and garlic, a simmering of vegetables in broth followed by a run in the blender — cream or crème fraiche or sour cream goes in and you could do that here, but I didn't want to bury the brightness of the miso paste, so I instead drizzled
some toasted sesame oil on it (which is, frankly, like crack to me) and scattered some thinly sliced scallions.
Not exact matches
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.
Drizzle a bit of
toasted sesame oil and sprinkle a bit of
toasted sesame seeds
on your served dish and you will have yourself something that may just satisfy your craving for bibimbap until your next visit to a Korean restaurant or a food cart!
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.
1 tablespoon extra-virgin olive
oil 1 bunch green onions, chopped 3/4 teaspoons fine - grain sea salt 1 cup / 6.5 oz / 185 g quinoa, well rinsed and drained 2 cups water 1/4 cup / 1 oz / 30g dried currants 1 lemon 2 sm - med zucchini, grated
on box grater 4 tablespoons
toasted sesame seeds 4 tablespoons chopped fresh dill
I use my slow - cooker to soak the beans, (with a quartered lemon, a handfulmof scallion bulbs, salt, and a splash of
toasted sesame oil in the water)
on high for an hour, and then
on warm for.
3/4 cup brown rice, cooked based
on package instructions 2 - 3 garlic cloves, finely chopped Small chunk of ginger, peeled and finely chopped 1 small yellow onion, chopped to your preference 1 head of broccoli, stems removed 2 - 3 carrots, sliced 1 baby bok choy, ends cut off and leaves separated 1/4 cup
toasted sesame oil 1/4 cup tamari (or soy sauce)
I made it for dinner tonight and then drizzled just a bit of
toasted sesame seed
oil on it!
2 teaspoons sunflower
oil 1/2 teaspoon
toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and stems), chopped 1/2 cup peanuts,
toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced
on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar
toasted sesame seeds, black or white
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
sweet chili soy dip ingredients: 1/4 cup tamari or nama shoyu 2 tbsp maple syrup / raw honey / agave 1 tsp minced fresh ginger couple drops of hot
toasted sesame oil pinch of red pepper flakes 1 green onion, thinly sliced
on a bias 2 tsp
toasted sesame seeds
I try to keep it around 10 %, never use
oil unless it's a few drops of
toasted sesame oil for flavor
on my stir fry, and rarely eat nuts or any other high fat whole food because of my weight issues.
1/4 cup shoyu (naturally brewed soy sauce) or GF tamari 2 Tablespoons brown sugar 2 Tablespoons dry white wine (I also subbed rice vinegar once and it was great) 2 large garlic cloves, very finely chopped 1 teaspoon
toasted sesame oil * 2 teaspoons unrefined, cold - pressed extra-virgin olive
oil pinch of crushed red pepper, or more to taste 2 1/2 pounds (or whatever you can get) grass - fed beef flank steak, cut across the grain
on a diagonal into 1 - inch thick slices or left whole (marinating can be longer if the steak is whole)
Start with a diminutive Avocado, lemon
oil, and shaved onion baguette; a pea and prosciutto, citrus, parmesan, goat cheese spread
on grilled focaccia; radish
toasted sesame, miso yogurt, and chives
on pumpernickel; and local ham
on rye with pimento cheese, and green olive.