You can also top with cilantro and
toasted sesame seeds if you're feeling fancy, and I mean really, when are we not feeling fancy?
Add
toasted sesame seeds if you want or a dash of soy sauce instead of the salt.
Not exact matches
2 cups homemade almond -
sesame milk (see recipe below)-- warmed
if desired 2 tablespoons
toasted black
sesame seeds — ground in a coffee grinder any preferred sweetener — to taste.
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.
If you want, add a sprinkle of
toasted sesame seeds over the kimchi for serving.
If you have them,
toasted sesame seeds on top.
If you like the taste of
toasted sesame seeds, you will love those!
Add
sesame and poppy
seeds,
if using, and continue to
toast for another 5 minutes.
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.
Toasted sesame seeds are easy to find in Asian foods sections of grocery stores, but
if you can't locate them, you can quickly
toast your own.
Serve hot with a sprinkling of za'atar,
toasted sesame seeds, and yogurt
if desired.
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)
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)
If using it as a salad / wrap dressing try adding 1 Tbls of
toasted sesame seed oil into the mix as well!
If desired, add a dollop of yogurt and Sriracha on the serving bowl, and sprinkle with
toasted sesame seeds.
If you have raw
sesame seeds,
toast them on the pan for several minutes, until they turn golden brown.
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
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax
seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup
toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp
sesame seeds / poppy
seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g)
if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt
Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of
toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons
toasted sesame seeds Additional Toppings (
if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
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
You can amp up the flavor by
toasting the
sesame seeds in a dry pan on the stove set to low heat for about 5 minutes
if you have the time.
vegetarian sushi 5 - 6 sheets of nori real egg mayonnaise
toasted sesame seeds * finely sliced carrots finely sliced cucumber finely sliced capsicum sliced omelette * sliced avocado soy sauce (gluten - free
if need be), to serve wasabi, to serve pickled ginger, to serve
If making from scratch (using a high speed blender)
toast the
sesame seeds on a parchment lined baking sheet in a 300F oven for 15 minutes.
for the noodles about 8 oz mung beans vermicelli or other clear noodles 1 handful green beans — ends trimmed and strings removed (
if present) 1 handful sugar snaps or snow peas — strings removed 1 cup shelled frozen edamame 1 cup fresh or frozen shelled green peas 2 tablespoons grapeseed or sunflower oil 3 garlic cloves — crushed with knife 1 red chili —
seeded and chopped 3 green onions — thinly sliced 1 cup basil leaves, plus more for garnish handful mint leaves — chopped 1 cup yellow cherry tomatoes — halved or quartered about 3 tablespoons
toasted sesame seeds — optional
squash etc ingredients: 1 large spaghetti squash, cut in half lengthwise +
seeds scooped out 4 kale stalks, stems removed 1 shallot, peeled 1/2 cup chopped
toasted nuts of your preference (I used cashews) 3 tbsp
sesame seeds (
toasted, raw, whatevs) chopped leafy herb
if you feel it (cilantro, mint, thai basil etc) 1 bunch of broccoli, cut into florets salt + pepper
Knife Noodles: 1 1/2 cup all purpose flour 1/2 teaspoon salt 1 teaspoon vegetable oil 1/2 cup cold water Soup: 2 quarts vegetable stock 1/2 onion, thinly sliced 2 scallions, thinly sliced 6 cloves garlic, peeled and roughly chopped 2 inch piece ginger, peeled and thickly sliced 1/2 teaspoon salt 1 medium potato (white or yukon gold), peeled, thinly sliced, and cut into half circles 1 medium (Korean
if possible) zucchini, thinly sliced and cut into half circles Garnish: 1 - 2 scallions (green only), thinly sliced 1 teaspoon
toasted sesame seeds, ground coarsely 1/4 teaspoon gochugaru (Korean red pepper powder), to taste
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
Top with the
toasted sesame seeds and green onions,
if desired.