Sauce: 2 Tbsp tamari soy sauce 1.5 Tbsp rice vinegar 1 tsp red chili paste 1
tsp white sesame seeds 2 Tbsp scallions, thinly sliced (white part only) 1 garlic clove, grated
Ingredients 50g soy protein pieces 1 leek 1/2 red onion 6 stalks of cilantro (4 for cooking, 2 for decoration) 1 green pepper 2 tsp corn starch 1 tbsp white vinegar 2 tsp sugar 1 tsp chilli oil 2 tbsp soy sauce 1 tbsp olive oil 1
tsp white sesame seeds
Not exact matches
white sesame seeds (6 grams) 2
tsp.
1) 1 pkg pork meat substitute (I like Gardein's porkless bites, sauce package discarded), chopped 2 tbsp sugar 1
tsp salt 1/2
tsp five spice powder 1
tsp paprika 1/4
tsp white pepper 1 tbsp sherry or Chinese plum wine 1 tbsp soy sauce 1/2
tsp sesame oil 2
tsp hoisin sauce 1
tsp tomato paste 2
tsp molasses 1 tbsp oil 3 cloves minced garlic
1/4 c flax seeds 3 Tbsp
sesame seeds 2 Tbsp chia seeds 1 lg egg
white 1
tsp chili powder 1
tsp salt 6 flour tortillas (8» -10»)
1 head of kale, washed, dried and torn into large pieces 2 sheets of nori, cut with scissors into small pieces 1/4 cup black
sesame seeds (or
white will work too) 2 Tbsp miso paste 1 Tbsp maple syrup 1 lemon, juiced 1 Tbsp
sesame oil 2
tsp tamari 1/2
tsp sea salt
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2
tsp cumin 1
tsp garlic 1 chipotle pepper diced salt to taste 1 - 2
tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large
sesame seed buns For the green chile queso: 16 ounces
white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1
tsp cumin 1/2
tsp garlic powder 1/2
tsp onion powder Preheat grill to medium heat.
Beetroot Hummus 200 g raw beetroots 1 cup / 150 g cooked
white beans 3 tbsp light tahini (
sesame paste) 4 tbsp lemon juice 3 tbsp cold - pressed olive oil 1
tsp ground cumin 1 clove garlic, peeled 1
tsp flaky sea salt
8 ounces (200 g) salmon fillet Salt Pepper 1 Tbsp sake or
white wine (optional) 1 cup gluten - free flour or rice flour 1/2
tsp salt 1 egg (or Egg Replacer for 1 egg) 200 ml water 1 Tbsp
sesame oil 1.5 cups scallions, cut into 2 - inch length Oil for cooking the pancake
2 cups sushi rice 3 cups water 1
tsp salt 2 tbsp rice vinegar 2 sheets nori 1 handful shredded carrots 1 avocado, cubed 3 Persian cucumbers, peeled and diced into tiny pieces (like you'd find inside a sushi roll) black &
white roasted
sesame seeds 1/2 cup soy sauce 1/4 cup Gold's wasabi sauce
Ingredients ~ 12 oz Chinese Noodles * 2 tbsp canola oil 1/3 cup cucumbers, cut into thin matchsticks 1/4 cup green onion, cut into 1/2 inch pieces, plus more for garnish 2 cloves garlic, very finely diced 2 Tbsp very finely chopped peanuts 1/4 cup soy sauce 1/4 cup dark rice vinegar (
white rice vinegar also works) 2 - 3
tsp chili oil ** 1
tsp sesame oil 2
tsp white sugar
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.
3/4 cup all purpose flour 1/4 cup corn starch 1/2
tsp baking powder 1/2
tsp salt 1/2
tsp sugar 3/4 cup dashi (see notes) 1/4
tsp soy sauce 1/2
tsp sesame oil 2 eggs 2 — 4 tbs nagaimo (Japanese Yam), grated (see notes) 1 pack bacon 4 cups thinly shredded
white cabbage 2 green onions, finely sliced 2 small carrots, cut into thin matchsticks
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
Almond Dukkah: 1 cup almonds 1/2 cup sunflower seeds 1 Tbsp black
sesame seeds 1 Tbsp
white sesame seeds 1 Tbsp fennel seeds 1 Tbsp cumin seeds 1/2
tsp pink Himalayan salt
Almond Dukkah: 1/2 cup almonds 3 Tbsp sunflower seeds 1 Tbsp black
sesame seeds 1 Tbsp
white sesame seeds 1 Tbsp fennel seeds 1 Tbsp caraway seeds 1 Tbsp cumin seeds 1/2
tsp pink Himalayan salt
Ingredients: 1 cup active starter at 100 % hydration 1/2 cup water 3 2/3 cups
White Flour (all purpose or bread flour) 2
tsp Salt 1/4 cup sugar 1/4 cup vegetable oil 1 egg, lightly beaten 2 egg yolks, lightly beaten Misc - another egg for egg wash, poppy or
sesame seeds
chicken breast, sliced 2 TBSP ghee 1
white onion, chopped 1 yellow bell pepper, sliced 1 red bell pepper, sliced 2 cloves garlic, minced 1 TBSP fresh ginger, ground 4 bunches baby bok choy 1 cup bean sprouts 1 cup pea sprouts 1/2 cup water chestnuts, drained 1/2 cup bamboo shoots, drained 1 TBSP coconut aminos 1
tsp sesame oil 2 TBSP... Read More»
4 cups filtered water 2 tbsps
white miso 1
tsp olive oil 1 tbsp ginger, minced 1 cup sliced cremini mushrooms 1 tbsp toasted
sesame oil 1 baby bok choy, leaves separated, stalks thinly sliced 6 oz brown rice or buckwheat soba, cooked according to package directions 1 lime 2 scallions, thinly sliced 1 tbsp cilantro, chopped red chili flakes
For the bulgogi tofu 250g tofu block 5 spring onions 1/2 brown onion 1 tbsp minced garlic 1» knob ginger (grated) 1/3 cup grated nashi pear 2 tbsp apple sauce 3/4 cup tamari 4 tbsp
sesame oil 6 tbsp coconut sugar 1
tsp cracked black pepper 1
tsp chill flakes 1
tsp sriracha 5 tbsp mirin 2 tbsp rice vinegar For the bao buns 4 1/2 cups good quality bakers flour or
white spelt flour 1 cup warm water 1/4 cup
white coconut sugar or xylitol 2 tbsp rice bran oil 8g yeast 1/2 cup boiling water 2 tbsp
sesame oil
4 Portobello mushrooms (336g) 2 tbsp sherry vinegar (23g) Salt and pepper (3g) 2 ripe avocados, mashed (360g) 1 tbsp tamari (18g) 1
tsp sesame oil (4g) Few shakes of Tabasco (5g) Splash of
white wine vinegar (2g) 4 eggs (228g) Furikake seasoning
1 Tbsp Bragg's Liquid Aminos 2
tsp raw almond butter 1/2
tsp raw honey 1
tsp sesame oil 1/2
tsp hot sauce 2 cups water (more / less for steaming) 1 lb organic asparagus, prepped and sliced on the diagonal into 2 inch pieces 2
tsp sesame oil 1
tsp sesame seeds 1 1/2
tsp sake 2
tsp fresh ginger, minced or pressed 2 garlic cloves, minced or pressed 1/2
tsp sea salt 1/4
tsp white pepper
INGREDIENTS 3 lb (1.5 kg) boneless pork shoulder roast, hard fat cap trimmed away 1/3 cup (75 mL) granulated sugar 1/3 cup (75 mL) soy sauce 1/4 cup (50 mL) hoisin sauce 3 tbsp (45 mL) Woodbridge, by Robert Mondavi Pinot Grigio 4
tsp (20 mL) minced ginger root 2
tsp (10 mL) toasted
sesame oil 3/4
tsp (4 mL) Chinese five spice powder 1/4
tsp (1 mL) ground
white pepper 2 cloves garlic, minced 1/4 cup (50 mL) honey 3 tbsp (45 mL) ketchup