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.
1/4 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.
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
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
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