Not exact matches
Made this tonight and it was soooo good... now im a college student
so i cut the recipe in half... i also replaced 1/2 miso with gochujang and topped it w
toasted sesame seeds and sriracha bc FIRE but I absolutely loved it.
So good with a dollop of salted yogurt and a sprinkle of
toasted sesame seeds.
Im always up for adding more nuts /
seeds,
so perhaps some salted roasted almonds or pine nuts, or some
toasted pumpkin, sunflower or
sesame seeds.
I couldn't aquire the poppy
seeds and red wine vinegar
so I replaced them with lightly
toasted sesame seeds and apple cider vinegar respectively.
Add the
sesame seeds to the pan and
toast for a minute or
so.
I ran out of tahini and
so I made my own which felt like a pretty cool thing to do (lightly
toast some
sesame seeds and blend them in a food processor with some olive oil, ta da!
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).
I ordered their basic avo
toast, which wasn't actually
so basic — with local organic radish and cucumber, plus seasoning and black
sesame seeds, it was delicious!
For salad, no nuts
so used small can of peas and they weren't mushy, and added chopped spinach stems for crunch and
toasted sesame seeds (no
sesame oil).
I have been told to limit
sesame seeds,
so was thrilled to read that soaking and
toasting will reduce the oxalic acid.
I'm glad you liked it - it's the
toasted sesame oil & caraway
seeds that make it taste
so good
Heat a medium, dry, skillet over medium heat and add the
sesame seeds to
toast, tossing frequently
so they don't burn.