Sentences with phrase «used sesame butter»

Ive made roasted corn and black eyed peas hash for a preschool function and used sesame butter instead of almond butter.

Not exact matches

about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional

If you are allergic to peanuts, try using almond butter, or tahini (sesame seed butter) instead.

8 1/2 oz cake flour 8 1/2 oz AP flour 1 1/4 tsp baking soda 1 1/2 tsp baking powder 2 1/2 sticks vegan butter, i use earth balance, at room temp 10 ounces light brown sugar 8 ounces sugar 2 large eggs 4 tsp soy sauce, i use Bluegrass Soy Sauce 1 1/4 pounds chocolate chips or chunks sesame seeds

While the mushrooms are cooking make the miso butter by combining the room - temperature butter, miso (I used a red miso here), and sesame seeds in a small bowl.

Zoe Burnett / BuzzFeed Chopped Chicken Sesame Noodle Bowls Make a big batch of this sesame sauce — made with sesame oil, rice vinegar, garlic, ginger, and peanut butter — and use it to dress just about...

Add about 2 tablespoons of soy sauce (I use Ponzu for its lemony flavor), 1/2 teaspoon of ginger - garlic paste, 1/4 cup of hoisin sauce, 1/2 cup of creamy peanut butter and a drizzle of toasted sesame oil.

4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice of a lime sesame seeds scallions (chopped green onion)

I use it raw, or cooked with vegetables, soy sauce or peanut butter, and sesame seed oil, depending on the flavor I want, to make a really tasty carb - conscious stir fry.

I didn't have tahini so I checked on line and used natural peanut butter mixed with sesame oil as a substitute.

2 cups white rice flour 1/3 cup raw white sesame seeds 1/3 cup raw black sesame seeds (white may be used instead) 3/4 teaspoon baking powder 2/3 cup sugar (evaporated cane juice) 1 stick (1/2 cup) Earth Balance natural shortening 1/4 cup sesame butter (tahini) 2/3 cup nondairy milk 1 teaspoon almond extract 1 teaspoon vanilla extract 1 1/4 teaspoon xanthan gum

Other nut or seed butters may be used, like almond butter or sesame tahini, for delicious variations.

I am used to having sesame seed sprinkled on burger rolls, chilli chicken, used in candy, made into seed butter etc but soup?

What's in it: The sauce: 1 tablespoons sesame oil 1 tablespoons soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not into spicy)

I made these but I used a variety of seeds (sesame, pumpkin, sunflower) instead of the pecans, along with 1/4 cup shredded coconut, I used Mayvers peanut & cacoa (2 ingredient spread) instead of almond butter which is an Australian product and they were really delicious.

Using naturally sweet peanut butter in a sauce is no revelation, but here it balances perfectly with soy sauce, rice vinegar, and sesame oil, altogether a great counterpoint for crunchy Chinese broccoli.

and then cracked on with dinner, I marinated some tofu that needed using up and baked it in the oven, I stir fried a load of veggies and topped mine with some sunflower seed butter and sesame seeds, this was good, but I used up all the ginger in my juice and my stir fry really needed it!!

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)

2 tablespoons peanut butter — almond butter or sesame tahini can be used instead of peanut butter 2 tablespoons nutritional yeast 1 tablespoon mellow white miso paste 1/4 water for the sauce 4 ounces...

Instead of tahini, which you probably won't go through before it goes rancid, use a bit of peanut butter or a few drops of toasted sesame oil which you'll definitely cook with again.

Hemp butter or tahini may work, using hemp seeds or sesame seeds instead of cashews.

In a bowl, mix the soy sauce, almond butter, rice vinegar, sugar, sesame oil, and onion powder (if using).

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

I often make a delicata & tofu braise with cooked greens that I finish with a slather of miso mixed with butter — using sesame oil instead sounds like a delicious twist and I imagine that the chopped fresh greens wake up the earthy flavors a bit.

2 boneless, skinless chicken breasts, cut into thin strips 2 tablespoons oil for stir frying (butter / coconut oil / ghee) 1 teaspoon sesame oil 2 cloves garlic, peeled and crushed 2 teaspoons fish sauce 2 teaspoons soy sauce 1 lime, juiced 2 teaspoons ground cumin 1 chili pepper (we use anaheim), trimmed and chopped Dash of hot sauce (if you want it spicier) 2 teaspoons sesame seeds Salad mix of your choice Vinaigrette of your choice (I like using Nourishing Gourmet's Everyday Salad Dressing) Chopped cilantro (optional)

I also wanted to test my theory of a thicker sauce by using some toasted sesame oil with the peanut butter and miso dressing.

i mean it makes sense; we use sesame seed butter for on toast and stuff.

Dressing 2 garlic cloves, minced 2 Tbsp fresh ginger, minced 6 Tbsp rice vinegar 5 Tbsp tamari soy sauce 3 Tbsp Dijon mustard (or 1 Tbsp Chinese hot mustard) 2 Tbsp nut butter (I used almond butter) 2 Tbsp honey or other liquid sweetener 1 Tbsp hot chili paste 3 Tbsp sesame oil 1/2 cup extra virgin olive oil Black pepper

2 tablespoons peanut butter — almond butter or sesame tahini can be used instead of peanut butter 2 tablespoons nutritional yeast 1 tablespoon mellow white miso paste 1/4 water for the sauce 4 ounces dry noodles (100 % buckwheat noodles shown in the picture) 3 cups water for cooking the noodles

I made these with cashews in place of walnuts & using an almond & sesame butter.

1 small beet — baked, steamed or boiled, and peeled 1/2 cup soft dates — pitted 1/3 cup unsweetened canned coconut milk 1 teaspoon vanilla extract 2 tablespoons brown rice syrup or maple syrup, optional 2 1/2 cups regular rolled oats — coarsely ground in a food processor 2 cups barley puffs, quinoa puffs or other whole grain puffs 1/2 cup sesame tahini 1/2 cup almond butter handful cacao nibs 1/2 cup raisins pinch sea salt melted dark chocolate for drizzling (I use these dairy free chocolate chips)

i love using almond butter here, but you can certainly substitute it for any nut or seed butter - hazelnut butter, peanut butter, or tahini (sesame butter).

2 ripe bananas, medium in size 2 oranges 1 cup plant based yogurt (plain & unsweetened) 2 to 3 tablespoons pure sesame butter (use un-hulled for stronger sesame flavor) 1/4 teaspoon ground vanilla bean pinch of ground cinnamon

I love using tahini / sesame seed butter in smoothies, so I imagine that this lovely and bright drink will be right up my alley.

Oil or butter a large loaf tin and use the sesame or poppy seeds to «flour» the tin (if you don't want to use seeds, just oiling the loaf tin is fine).

If you use a thicker peanut butter brand, you might need to increase the amount of sesame oil you use to achieve the right consistency.

They avoid the use of other potential allergens such as sesame, shea butter, peas, coconut, avocado and sunflower seed.

I've simplified my life by using products made of natural materials like organic olive oil, sesame oil, and pure shea butter.

1/3 Cup tahini (sesame butter, I used salted; if yours is unsalted add another pinch or two of sea salt to the dry ingredients)

I use almond butter for the filling, but for those who must avoid nuts, consider tahini (sesame seed butter) or sunflower butter.

What's in it: The sauce: 1 tablespoons sesame oil 1 tablespoons soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not into spicy)

Swap out vegetable oils for extra-virgin olive oil, rice bran oil, avocado oil, macadamia nut oil, grapeseed oil, walnut oil and for cooking use butter, ghee, coconut oil & sesame oil.

Use only traditional fats and oils including butter and other animal fats, extra virgin olive oil, expeller expressed sesame and flax oil and the tropical oils — coconut and palm.

One way to get more sesame seed into one's diet is to utilize the «nut butter» form, tahini, used in popular Asian and Middle - Eastern foods such as hummus.