I used white sesame seeds and trust me the taste was heavenly.
Not exact matches
We plated our healthy
sesame chicken with some
white sticky rice and steamed broccoli, but you're more than welcome to
use quinoa or brown rice and serve with any vegetable you want!
I like to
use a combination of
white and black
sesame seeds because it looks nice, but feel free to
use one or the other if that's what you have on hand.
I
used puffed oats, almonds, pecans,
sesame seeds, sour cherries and
white chocolates.
For my cookies, I decided to
use both
white and black
sesame seeds.
I love that you
used a mix of
white and black
sesame seeds; this would look perfect on a Thanksgiving Day table!
1/2 cup
sesame tahini 1/2 cup extra virgin olive oil 1 1/4 teaspoons salt 1 teaspoon crushed garlic or garlic powder 1 teaspoon light miso 1/4 teaspoon pepper (I
use white to prevent black flecks) 1/4 cup lemon juice 1/4 cup
white vinegar 1 tablespoon dried parsley flakes or 3 tablespoons fresh minced parsley
I
used a mixture of black
sesame seeds and
white sesame seeds to be super fancy not really..
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
1 1/2 cups lukewarm water 5 large egg yolks (reserve one
white for bread glaze or
use one whole egg for glaze) 1 1/2 teaspoon sea salt 1/4 cup coconut oil 1/4 cup honey 4 1/2 cups organic sprouted whole wheat flour, or any other flour 1 tablespoon active dry yeast Optional topping:
sesame seeds, poppy seeds, anise seeds, dried rosemary or dill
1 pound dried and skinless fava beans (broad beans), soaked for 24 - 48 hours 2 teaspoons cumin 1 teaspoon ground coriander cayenne pepper or chili pepper (optional, to taste) salt & pepper 1 teaspoon baking soda 1 cup parsley 1 cup cilantro 2 leeks,
white and green parts 6 scallions, finely chopped 6 garlic cloves, minced 3/4 cup
sesame seeds (optional) frying oil (I
used peanut oil)
Pour breadcrumbs and a handful of
white sesame seeds (if
using) onto the third plate and line the fourth plate with double layer of paper towel.
These were beautiful when baked — I
used a mixture of black and
white sesame seeds, but I thought mine were a little blah tasting.
I
used black
sesame seeds,
white sesame seeds and caraway, yum.
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...
* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I
used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (
sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small
white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or
use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)
For the 2 layers I
used white and black
sesame and added glutinous rice flour instead of normal flour to help set the filling.
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
I
used both black and
white sesame seeds, but if you have only one kind, you can just double the amount.
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
Ingredients: 300 g whole grain wheat sourdough starter (100 % hydration) 125 g whole grain wheat flour 125 g
white wheat flour 150 g water or milk (I
used milk) 8 g fine sea salt 1 tablespoon of chopped tarragon
sesame seeds for topping 10 ice cubes for creating steam during baking
You can
use just
white sesame seeds or mix
white with black.
Ingredients: 50 g active whole grain wheat or rye sourdough starter (100 % hydration) 300 g
white wheat flour 175 g water or milk (I
used water) 4 tablespoons olive oil 2 pinches fine sea salt 50 g tomato sauce + fresh or dry herbs (origano, basil)
sesame seeds for topping 1 egg yolk for garnish * Pay attention to how much water your flour absorbs.