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Currently showing posts tagged sesame

  • Sesame Brussels Sprout Curry

    Today I have a lovely recipe for you that could easily become a staple in your house. It has certainly been one for us for the past few years. By varying the veggies used, you can easily turn this into at least 10 different curries. Serve it over any kind of brown rice (brown jasmine and bhutanese red rice are our current favorites), or over rice noodles, soba noodles, or quinoa. Very satisfying comfort food, perfect for these fall nights. Any leftovers make excellent lunches as well. Rich in calcium, protein, and healthy fats from the sesame seeds, cancer fighting and immunity boosting compounds in the brussels sprouts, onion, and garlic, circulatory benefits from the chili pepper, and beta carotene in the carrot. To top it off, turmeric and black pepper are an anti-inflammatory powerhouse combination. Your body will thank you for the flavor and nutrition contained in this curry!


    Sesame Brussels Sprout Curry
    Serves 2-4

    Prep time: 15-20 minutes

    Cook time: 15 minutes

    Ingredients:

    3 cloves garlic, peeled and chopped
    1" piece of ginger, peeled and chopped
    1 small chili pepper, thai, serrano, ancho, all ok (de-seeded if less heat desired, chopped finely)
    1 medium yellow  or red onion, diced
    1 medium carrot, thinly sliced
    1 medium red or yukon gold potato, diced (or 1 small sweet potato, diced)
    1/2 lb of brussels sprouts, bottoms cut off and sliced in half
    1 can of coconut milk, full fat
    2 Tbsp tahini (or nut butter of choice)
    1 tsp turmeric
    1 Tbsp rice vinegar, or other vinegar
    1 Tbsp agave, or sweetener of choice
    1 Tbsp tamari or coconut aminos (soy sauce substitute)
    1/2 tsp salt, or to taste
    1/4 tsp black pepper
    1/4 cup sesame seeds, toasted in skillet until golden (or chopped toasted peanuts)
    1/4 cup cilantro, chopped (optional)
    1 tsp sesame oil (optional)


    1. In a skillet, saute onion, garlic, ginger, and chili pepper in a tsp of sesame oil, or if omitting oil use a non-stick skillet. Cook over medium heat 2-3 minutes until softening and fragrant.

    2. Add potato and brussels sprouts and toss well to coat. Add coconut milk through black pepper and stir well. Bring to a gentle simmer and cover pan, cooking 5-10 minutes over medium low heat until potato and sprouts are cooked through and tender.

    3. Toast sesame seeds or nuts over low heat until turning golden. Remove from heat and grind in mortar and pestle if you have one, or a quick whir in a coffee grinder works too. If you want to skip this step, that's fine, but grinding them lightly really enhances the flavor.

    4. Season to taste with salt and pepper, top with cilantro if using, and sesame or nuts. Serve over rice, noodles, or quinoa.

  • Sesame Drenched Asparagus

    This recipe is likely one of the simplest I've put together in quite a while. Only 6 or so ingredients, and it comes together in about 15 minutes. For all it's simplicity, it looks quite fancy, so you can easily fool your friends (and yourself) into believing it took a while to prepare. The generous helping of sesame adds many needed nutrients, including excellent amounts of copper, calcium, magnesium, iron, and zinc. This dish furthers your absorption of sesame's iron by adding a bit of lemon juice (vitamin C helps you aborb iron more easily). As asparagus is a seasonal vegetable, don't wait too long to make this, grab the next bunch of fresh asaragus you see and have at it. Enjoy!


    Sesame Drenched Asparagus

    Serves 4

    Prep time: 5 minutes Cook time: 10 minutes

    Ingredients:

    1 bunch of fresh asparagus
    1 lemon
    1/4 cup tahini
    1/2 tsp salt
    1/4 cup sesame seeds
    freshly ground black pepper, to taste


    1. Preheat oven to 450 degrees and place washed and dried asparagus spears on a baking sheet. Place in oven and bake for 10 minutes until bright green and tender. They may brown in some spots, this is good.

    2. While cooking asparagus, toast sesame seeds in a skillet on LOW heat (they burn easily). Stir them pretty continuously, in five to ten minutes they will start to smell toasty, and be browning slightly. Take them off heat and set them aside.

    3. When asparagus is done place on a wide plate and drizzle tahini and lemon juice over top. Toss them to coat. Sprinkle with salt and sesame seeds and toss again. Sprinkle with freshly ground black pepper and serve immediately.

  • Sesame Zucchini Fritters

    These zucchini fritters are the perfect way to use the bounty of summer squash available this season. If you have a food processor they come together in no time at all and are naturally vegan and gluten-free.  Simply gather your ingredients, process, add dry ingredients, and form into balls. Sprinkle with sesame seeds and pop them in the oven. Twenty minutes later crispy orbs of zucchini delight will emerge, ready to be dipped in any number of sauces or condiments. My personal favorite is a lemony avocado mayo. Simply combine 1/4 of a ripe avocado, mashed, with a few tablespoons of vegan mayo and a squeeze of lemon juice. A pinch of sea salt and pepper and you have yourself a  light summer meal or perfect party food. Enjoy!


    Sesame Zucchini Fritters

    Makes 18-20

    Prep time: 10 minutes Cook time: 20 minutes

    Ingredients:

    2 small-medium zucchinis
    1 small onion
    1 garlic clove
    2 Tbsp fresh parsley
    3/4 tsp salt
    1/4 tsp baking powder
    1/4 tsp black pepper
    1/2 cup rice flour
    1/4 cup nutritional yeast
    3 Tbsp flaxmeal
    3 Tbsp sesame seeds


    1. Preheat oven to 425 degrees and lightly oil baking sheet, or line with a piece of parchment paper.

    2. In a food processor, process onion, garlic, parsley and zucchini until all are a uniform size.

    3. Transfer veggies to a large bowl and add all the dry ingredients, baking powder through flax meal. Stir well.

    4. Wet your hands (mixture will be a bit sticky) and form into small golf ball sized dallops. Place on baking sheet evenly spread apart, and sprinkle the top of each with a generous amount of sesame seeds.

    5. Bake for 10 minutes then remove from oven, flip them over and bake for another 10 minutes until crispy and golden brown. You may have to adjust cooking time based on oven, so give them a check around 8 minutes.

    6. Serve with a simple lemony avocado mayo (see above) or any condiment of choice. Lovely on their own, as an appetizer, or atop a salad.

  • Cauliflower Crisps & Tangy Tahini Dressing

    I don't fry food that often, but when I do, I make sure it tastes amazing. This is one of those instances. A picnic in the park with some dear friends warranted a creation of some serious summer comfort food. Cauliflower florets are coated in cornmeal and mediterranean spices like oregano and sesame, then served with (or directly dipped in) a tangy tahini dressing flecked with fresh parsley. It would make a really lovely appetizer, side dish, or snack. Be sure to use a high heat oil for any type of frying (oils with a lower smoke point are heat damaged, and potential carcinogens can form) avocado oil is our favorite high heat oil (up to 500 degrees), but grape seed and organic canola oil would also work. Enjoy!


    Cauliflower Crisps & Tangy Tahini Dressing

    1 head cauliflower, cut into florets

    2-3 Tbsp rice flour

    2-3 Tbsp cornmeal

    1 Tbsp nutritional yeast

    1 tsp sea salt

    1 Tbsp oregano

    2 Tbsp sesame seeds

    pinch cayenne pepper

    1.5-2 cups avocado oil

    Tangy Tahini Dressing

    1 clove garlic, smashed

    to taste sea salt

    1/2 cup tahini

    2 Tbsp lemon juice

    water as needed

    1/4 cup parsley, finely chopped

    to taste black pepper


    1. Break/cut cauliflower into uniform bite sized florets. In a large bowl toss with both rice flour and cornmeal, salt, oregano, sesame seeds, n. yeast, and pepper.


    2. Heat a deep skillets worth of oil over medium high heat. When hot add cauliflower florets, one batch at a time and fry 4-5 minutes until golden brown on all sides. Drain on paper towels and keep warm in oven if necessary.


    3. In a mortar and pestle (or small bowl), smash 1 clove garlic with the sea salt. Add tahini and lemon juice and stir. Add water in a thin stream, stirring until thin and creamy consistency is reached. Add parsley and black pepper and season to taste. Serve cauliflower with dressing, either as a dipping sauce or drizzled over top.