From Emperor's Kitchen Recipes
Ingredients:
3 Tbsp tahini
1 tsp minced onion
2 Tbsp sesame or olive oil
1 Tbsp lemon juice
Juice of 1 orange
2 tsp Emperor's Kitchen® Umeboshi Paste or minced Emperor's Kitchen® Umeboshi Plums
Toast sesame seeds in a dry skillet over medium heat for about 2 to 3 minutes, stirring constantly. Remove from pan. Blend juice, umeboshi, tahini, and oil, mix in onions. Chill 30 minutes before serving. A refreshing summer dressing for tossed salads or noodle salads.
Showing posts with label sesame. Show all posts
Showing posts with label sesame. Show all posts
Saturday, August 8, 2009
Sesame maple dressing
From a recipe book that I don't have. I'll update this post once I get the name.
Sweet and with a strong aroma of sesame, this dressing can be served over green salads or steamed Asian grees. It makes a scrumptious fish marinade, too.
Ingredients (makes 1 1/2 cups)
- 1/3 cup (80 mL) tamari
- 1/4 cup (60 mL) water
- 1/4 cup (60 mL) maple syrup
- 2 tsp (10 mL) prepared Dijon mustard
- 1 tsp (5 mL) minced garlic
- 1/3 cup (80 mL) sunflower or safflower oil
- 3 tbsp (45 mL) sesame oil
Directions
1. Mix everything except the oils in a blender. Combine the two oils and slowly add to blender while mixing. Stop mixing as soon as all the oil has been added.
Sweet and with a strong aroma of sesame, this dressing can be served over green salads or steamed Asian grees. It makes a scrumptious fish marinade, too.
Ingredients (makes 1 1/2 cups)
- 1/3 cup (80 mL) tamari
- 1/4 cup (60 mL) water
- 1/4 cup (60 mL) maple syrup
- 2 tsp (10 mL) prepared Dijon mustard
- 1 tsp (5 mL) minced garlic
- 1/3 cup (80 mL) sunflower or safflower oil
- 3 tbsp (45 mL) sesame oil
Directions
1. Mix everything except the oils in a blender. Combine the two oils and slowly add to blender while mixing. Stop mixing as soon as all the oil has been added.
Saturday, July 18, 2009
Miso-sesame gravy
From Veggie Meal Plans
Adapted from the Miso Gravy recipe from reFresh cookbook by Ruth Tal, page 91. I've changed proportions around to get the taste and texture I liked and also reduced the oil and added sesame.
2-3 teaspoons flour
3/4 cup water, more if needed
6 tablespoons nutritional yeast flakes (I use Red Star)
1 small clove garlic, finely minced
1 1/2 tablespoon of shiro/white miso
1/2 teaspoon Dijon mustard
2 tablespoons oil
1 tablespoon toasted sesame seeds, lightly crushed
Add nutritional yeast and garlic to a small sauce pan. In a separate dish, combine flour and water. Mix well, making sure there are no lumps. Whisk flour-water mixture into the pan of nutritional yeast. Stir in mustard. Bring to a boil, whisking frequently. Reduce heat to simmer and cook until thickened. This should take just a minute. Add more water if the sauce gets too thick. Take the pan off of the heat and whisk in oil, miso and sesame seeds. Season with black pepper to taste.
Yields approximately 1 cup.
Adapted from the Miso Gravy recipe from reFresh cookbook by Ruth Tal, page 91. I've changed proportions around to get the taste and texture I liked and also reduced the oil and added sesame.
2-3 teaspoons flour
3/4 cup water, more if needed
6 tablespoons nutritional yeast flakes (I use Red Star)
1 small clove garlic, finely minced
1 1/2 tablespoon of shiro/white miso
1/2 teaspoon Dijon mustard
2 tablespoons oil
1 tablespoon toasted sesame seeds, lightly crushed
Add nutritional yeast and garlic to a small sauce pan. In a separate dish, combine flour and water. Mix well, making sure there are no lumps. Whisk flour-water mixture into the pan of nutritional yeast. Stir in mustard. Bring to a boil, whisking frequently. Reduce heat to simmer and cook until thickened. This should take just a minute. Add more water if the sauce gets too thick. Take the pan off of the heat and whisk in oil, miso and sesame seeds. Season with black pepper to taste.
Yields approximately 1 cup.
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