Fruits and Vegetables Archives | Page 17 of 30

Blackberry Banana Frozen Yogurt

March 2, 2012

I’m working on my added-sugar dependency. I don’t think I eat an exceptional amount, but when you consider that just about everything we eat has sugar in it, in one form or another – yeah, maybe I eat too much.

I cut sugar out of my coffee a couple years ago, and fortunately I haven’t gone back. My oatmeal, however, is a different story. I like honey and maple syrup. Not bad at all in my opinion, but worth reducing.

My main goal is to stop turning to sugar out of habit. This doesn’t mean that I don’t want something sweet. I also happen to disagree that cravings completely go away. Lessen yes, but go away, no; at least not for me, based on several experiments.

So added sugars are out, but fruit is still in.

I solved the problem with my oatmeal. I find a half smashed banana and blueberries or strawberries stirred in to be the sweet enough for me to enjoy. And by enjoy I mean I’ve had it every morning this week for breakfast.

With a big container of plain Greek yogurt in the fridge, I decided to try a no-sugar-added snack. I love the original or tart flavor at yogurt shops. Sadly, almost all the stores in central Kentucky have removed it because it isn’t popular. That leaves me to make it myself.

I still have blackberries in the freezer, and decided to sweeten the yogurt with banana once again. The blackberries I use can be tart, very similar to yogurt, so if you want to go a little sweeter I’d suggest something like blueberries and maybe another half of banana, but for me, this was the perfect treat.

Homemade Blackberry Frozen Yogurt Recipe with no added sugar | Fake Food Free

Blackberry Banana Frozen Yogurt

Makes: 3 to 4 servings

Ingredients

1 1/2 cups frozen blackberries, thawed (with liquid)
1 1/4 cup whole or 2% plain Greek yogurt
1 banana

Preparation

Place all ingredients in a blender and pulse until smooth. It essentially becomes a smoothie. Turn on your counter top ice cream maker and pour the mixture into the freezer bowl. Run until the yogurt is frozen, about 20 minutes.

Getting the right texture is tricky. I put it in the freezer to set up a little more and after an hour, it had gone way too far. I would suggestion eating it straight out of the ice cream maker, or allow it to set up for about 30 minutes, watching it closely.

Blackberry Banana Frozen Yogurt with No Added Sugar | Fake Food Free

Thanks for reading! All images and content are the property of Fake Food Free and Lori Rice unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Mixed Vegetable and Peanut Spring Rolls

February 28, 2012

These can best be described as kitchen sink spring rolls. I had a drawer of veggies in the fridge teetering on the edge of ripe, and “I’m gonna rot on ya.” Vegetable soup is often a good solution for this, but I wasn’t in the mood. Instead I thought I’d keep with this Asian trend I have going and experiment once again with spring rolls.

These can be served room temp or cold, after having them for lunch today, I vote cold. There is a bit of Sriracha in the veggies, but always add more for good measure.

Mixed Vegetable and Peanut Spring Rolls

1 tsp extra virgin coconut oil

3 leaves kale, de-stemmed, chopped fine

½ cup broccoli florets, chopped fine

¾ cup napa cabbage, shredded

2 medium carrots, cut into matchsticks (or as close as you can get)

3 green onions, sliced

2 tbsp vegetable stock

1 tbsp natural peanut butter (unsweetened, unsalted)

½ tsp sesame oil

1 tbsp Sriracha chili sauce

2 tbsp dry roasted, unsalted peanuts, chopped

2 tbsp fresh cilantro, chopped

Soy sauce to taste

8 rice paper wraps

Heat a large wok or skillet over medium-high. Add the coconut oil and heat through until melted. Add the kale, broccoli, cabbage, and carrots. Cook for 2-3 minutes. Add the green onions and the vegetable stock. The stock will evaporate quickly. Add the peanut butter.

The peanut butter will take some work to melt and incorporate into the veggies. Continue to stir. Add the sesame oil and Sriracha. Once the peanut butter has coated all the veggies, stir in the peanuts, cilantro, and soy sauce. Cook about 30 seconds and remove from heat.

Wet one rice paper wrap with hot water. Lay it over a plate, add 1/8 of the mixture towards one end and roll like you would a sandwich wrap or burrito. Continue this step for all of the wraps. Serve room temperature or cold. Makes 8 spring rolls.

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Beef Tenderloin Tips and Purple Potatoes

February 20, 2012

We’ve had about two pounds of beef tenderloin tips in the freezer for a few months now so we decided to serve them up last week for a very low-key Valentine’s Day dinner. If you are unfamiliar with the cut, it is a great option for getting a tender piece of high quality beef for a reasonable price. It is basically the tips from a larger piece of meat that turns into the very popular filet mignon.

I think this is one reason it took me so long to use it. I’m not exactly an excellent beef cook, unless a slow cooker decides to show up, and I didn’t want to ruin it.

To ensure success, I used a recipe as opposed to creating one myself. And by I, I mean my husband. After dinner I told him his cooking with me was like the boy in the Google video on Valentine’s Day. He jumped rope with me, and that’s all I really wanted for the occasion.

We used a recipe for Tenderloin Tips with Mushrooms and Herbs from the Food & Wine section of the Seattle Times posted last year. We doubled the recipe due to the amount of meat, and we also doubled everything else except for the mustard and rum. We used rum instead of brandy.

Tenderloin Tips with Mushrooms and Herbs

The final result was tender pieces of meat in an amazing sauce with the sweetness of red wine, but the bite of dijon mustard. I rarely like a stew-type beef, but this one far exceeded my expectations.

The rest of the meal was plain and simple, but with a colorful twist. I found purple potatoes in Cincinnati last weekend! I’ve read a lot about their production and health benefit, and about the research being used in the evaluation of the crop so I was interested in trying them. They’re still rare in this area.

The color can’t help but make you happy in the kitchen. It is so deep and rich, and only intensifies when roasted. I chopped them up with some Fingerling potatoes, coated them in olive oil, sprinkled on some sea salt and dried rosemary from last summer’s herb garden. They were ready to go after roasting about 20 minutes at 425 degrees F.

I wouldn’t call myself a meat and potatoes person, but every now and then I can see why people love them so much.

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Blood Orange Bulgur Wheat Salad with Honey, Meyer Lemon & Cilantro Dressing

February 6, 2012

This grain salad combines sweet blood orange with bulgar wheat and a honey, citrus and herb dressing.

Blood Orange Bulgur Wheat Salad with Honey, Meyer Lemon & Cilantro Dressing | Fake Food Free

I like a straight forward recipe name; something easy to remember and easy to write, if necessary. But sometimes it simply isn’t possible. Sometimes you must name all the ingredients that lie within because they are all too good to be left out.

Take this salad for example. Every part of it makes my taste buds happy. Leaving out any of the above listed ingredients wouldn’t express to you just how exciting it is. Start with the citrusy cilantro, followed by local honey, and then the excitement really begins with the Meyer Lemons. Consider it off the charts once the blood oranges come into play.

So I apologize for that long title, but I hope you will find every part of this salad as tasty as I did.

Blood Orange Bulgur Wheat Salad

Makes: 2 servings

Ingredients:

1 ½ cups cooked bulgur wheat

2 ribs celery, sliced

2 green onions, sliced

¼ cup fresh cilantro, chopped

¼ tsp salt

2 blood oranges, sliced

Prep

Combine all ingredients except the oranges in a mixing bowl and toss to combine. Top with the dressing (recipe below), and toss to coat. Divide salad onto two plates and top with orange slices. Serve room temperature or cold. Makes 2 servings.

Honey Meyer Lemon Cilantro Dressing

Ingredients:

Juice and zest of 1 Meyer lemon

2 tbsp extra virgin olive oil

1 tbsp honey

2 tbsp fresh cilantro, chopped

Pinch of salt

Prep

In a small bowl, whisk together the lemon juice and oil. Slowly whisk in the honey. Stir in the cilantro and salt. Pour over the bulgur wheat salad.

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Quick Butternut Squash Curry Over Lentils

January 19, 2012

I don’t intend to mislead when I use the term quick in a recipe. It’s become an all encompassing term for a recipe that isn’t entirely authentic. It’s says – warning, while tasty and similar in flavor, what you are about to make is not the real deal.

My kind of quick still requires that you peel and cube the butternut squash, but it is well worth the effort. It will also be on the table in about 30 minutes, if you error on the side of speedy with your peeling and chopping.

I’ve made this dish twice now, and the first version left a little to be desired; namely protein. So the second time around I added lentils. I thought I’d stir them in the curry and serve it over rice, but then I decided to chuck the rice all together and serve the curry over the lentils.

This quick dish works well with any kind of winter squash. It’s the perfect reason to pull them out of storage in the garage or basement, and put them to use.

Quick Butternut Squash Curry Over Lentils

1 tbsp olive oil

1 small onion, chopped

3 cloves garlic, minced

1 small butternut squash, peeled and cubed

2 ½ tsp curry powder

1 can coconut milk

¼ cup water, optional

2 Kaffir lime leaves

1 tsp salt, or to taste

3 cups cooked lentils

In a deep skillet, or Dutch oven, heat the oil over medium-high. Add the onion and garlic. Cook about 3 minutes. Add the butternut squash and cook for an additional 1-2 minutes. Add the curry powder and stir to coat the vegetables.

Next, add the coconut milk. Add ¼ cup water if desired. (This makes just the right consistency for me, but you can add more or less.) Bring the milk just almost to a boil, and reduce the heat to a simmer. Stir in the Kaffir lime leaves. Simmer, partially covered, for about 10 minutes, or until the squash is tender.

Add salt to taste and discard the lime leaves. Spoon over lentils and serve. Makes about 4 servings.

If your still hungry for winter squash curry, check out Pumpkin and Shrimp Curry from A Nutritionist Eats.

Wheat Berry Salad with Fresh Cranberries and Orange Maple Dressing

January 10, 2012

I first made this wheat berry salad to brighten up a long winter, but with the flavors of fresh cranberries and maple syrup it makes a great side dish for the holiday season or any time of year!

Wheat Berry Salad with Fresh Cranberries and Orange Maple Dressing | Fake Food Free | A delicious cold grain salad for Thanksgiving, the holiday season or any time of year!

I consider citrus season a bright spot in a long winter. When everything is brown and wilted, citrus shows up with its bright oranges and yellows.

It’s the one time of year when I gladly say – send my fruit on over from Florida and California. Because let’s be honest. No orange, lemon or grapefruit trees are going to be popping up anytime soon in Kentucky.

Well, except for my dwarf Meyer Lemon trees in the back room. I have full confidence that I may get a lemon from them one day, but they have a long way to go.

An added bonus to citrus season is that if you are lucky, you still have some holiday ingredients hanging around such as fresh cranberries. I was in the mood for a cold grain salad this week, and the combination of tart, fresh cranberries and the sweet juice of an orange seemed the perfect match. The kale and maple syrup were added for good measure.

Wheat Berry Salad with Fresh Cranberries and Orange Maple Dressing

2015-08-05 22:06:28

Makes: 4 to 6 servings

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Ingredients

1 cup whole, fresh cranberries
3 cups cooked wheat berries
3 green onions, whites and greens sliced
1 large leaf of kale, stem removed and very thinly sliced
Juice of half an orange
1 ½ tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon apple cider vinegar
½ teaspoon fine ground sea salt
¼ teaspoon ground black pepper

Instructions

Place the cranberries in a small food processor. Pulse until chopped into small pieces; about the size of the wheat berries. Transfer to a mixing bowl.
Add the wheat berries, green onion and kale to the bowl. Toss the ingredients to combine.
In a small bowl, whisk together the orange juice, maple syrup, olive oil, cider vinegar, salt and pepper. Pour dressing over the wheat berry salad. Toss to coat. Serve at room temperature or cold.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Ginger Soy Pak Choi

January 5, 2012

Everything is green around here. Not with envy, or with money; but with vegetables. After a week of vacation, followed by the holidays, and all the food that is associated with those things, I’ve never been happier to fill my plate with green, leafy vegetables.

Lettuces, arugula, spinach and kale have been all over the menu lately, and I expect it to continue well into February.

I made this green dish before the holidays. Now that I’m back in the swing of things in the kitchen – and now that I’ve discovered our local Asian market carries Pak Choi – I will be making this one again.

I like to steam my Pak Choi just slightly – maybe a two to three minutes – before I toss it in the skillet. This isn’t necessarily required. However you choose to cook it, make eating more Pak Choi a New Year’s resolution.

Ginger Soy Pak Choi

1 bunch pak choi, 4-5 stalks
1 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh ginger, minced
1 inch piece lemongrass, sliced
1 tsp raw sugar
¼ tsp dark sesame oil
2 tbsp soy sauce
Sesame seeds for garnish

Steam pak choi 2-3 minutes in a vegetable steamer.

Meanwhile, add the olive oil to a wok and heat to medium. Add the garlic, ginger and lemongrass to the pan. Stir in the sugar, sesame oil and soy sauce. Cook 1-2 minutes.

Increase the heat to medium-high, drain the pak choi and add to the wok. Turn to coat in the sauce. Continue to cook until pak choi reaches your desired tenderness. For me that’s about 1-2 minutes. Transfer to a plate and sprinkle with sesame seeds. Serves 2 – 3.

Caribbean-style Pumpkin Soup

November 20, 2011

This creamy pumpkin soup uses scotch bonnet peppers for a subtle, pleasant heat.

Caribbean-style Pumpkin Soup | Fake Food Free

When we travel to Jamaica we always look forward to the pumpkin soup. Although the version I make at home uses a similar squash, I like the pumpkin soup of the Caribbean much better. It has taken me a long time to figure out what exactly makes the difference in the flavors.

First of all, there are the spices. Despite the fact I use pumpkin in all sorts of dishes, the temptation to put in a seasoning such as cinnamon or nutmeg is a force I can rarely overcome. After years of only eating pumpkin pie and bread it’s as if my brain says – there’s pumpkin, must add some variation of pumpkin pie spice – even when it’s a savory dish.

Second is the heat. I never added any type of hot peppers to my version, but I now believe that is what makes a pumpkin soup outstanding. It isn’t spicy; it’s just a mild, warming heat in the back of your throat after each bite. That’s accomplished with Scotch Bonnet peppers which I just happened to grow in our garden this year. They came on late, but I have a nice bag full in the freezer to pull from for occasions like this one.

On one of our recent trips I picked up the cookbook, Eat Caribbean by Virginia Burke. Inside is a recipe for Pumpkin Lobster Bisque. Now pumpkin I had, but lobster I did not, so I tried modifying the recipe hoping it would turn out like the pumpkin soups we’ve had while traveling.

It’s definitely the closest I’ve come and much better than my standard version of winter squash soup. In this case, I think it’s the closest I want to get. Sometimes you want to make sure that there is still plenty of reasons to travel for the real thing.

Caribbean-style Pumpkin Soup via @Lori_Rice

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Caribbean-style Pumpkin Soup

Adapted from Pumpkin Lobster Bisque from Eat Caribbean by Virginia Burke

Makes: 4 to 6 servings

Ingredients

2 tbsp butter
3 cloves garlic, minced

1 small onion, chopped

4 cups mashed roasted pumpkin

3 tbsp of tomato sauce (or 2 plum tomatoes, peeled and chopped)

1 sprig fresh thyme

1 whole scotch bonnet pepper

1 ½ cup chicken or vegetable stock

1/3 cup cream or half and half

1 tsp fine ground sea salt, or to taste

1/4 tsp ground black pepper, or to taste

Croutons for garnish

Prep

In a small soup pot over medium-high heat, melt the butter and add the garlic and onion. Cook for about 3 minutes, reduce the heat if necessary to prevent burning the garlic. Add the pumpkin and tomato sauce. Next, add the thyme and scotch bonnet pepper.

Pour in the stock, stir and bring to a simmer. Simmer over low to medium heat for 10-15 minutes, stir occasionally. If you want more heat, gently pierce the scotch bonnet pepper as it cooks.

Remove the thyme sprig and pepper and discard. Remove the soup from the heat. Using an immersion blender, puree all the ingredients. Or you can transfer the soup to a blender, blend until smooth and return it to the pot.

Stir in the cream. Add salt and pepper to taste. Return to low heat if necessary to heat the soup through. Garnish with croutons, if desired.

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Fried Egg over Kale and Quinoa

November 15, 2011

The words big breakfast lead one to conjure up all types of vivid images. Maybe it’s omelets with bacon and toast, waffles with country ham or biscuits and sausage gravy. Or, if you are anywhere near the vicinity of the southern US it might mean all of the above.

As much as I enjoy all of our traditional breakfast favorites, I also love redefining the big breakfast. Considering that I can barely go a day without eating kale in one form or another it’s no surprise that I’m now having it in the morning. Greens with eggs and grains have recently climbed the ranks as a favorite breakfast which can also easily pass as lunch and dinner.

I went to a farm to table breakfast a couple weeks ago and was greeted with sautéed kale over grits topped with a fried egg. Morning meal contentment right there.

I decided to recreate it at home and since I already had some cooked quinoa on hand from the Cranberry Orange Quinoa Stuffing, I thought I’d use that instead of grits.

I learned a little tip at that breakfast from the chef who was preparing our meal – add a splash of apple cider vinegar to your greens to perk up the flavor. I’d never done that before, but it gives the greens a nice tang. It doesn’t take much. Just a splash in the pan a few minutes before they are done cooking is perfect.

I’ve just come around to undercooked eggs, i.e. a runny yolk. It’s taken me a while, but I now find when I use farm fresh, local eggs and they are served over something like greens or grits that I love them. No worries if they aren’t your thing, just take the egg to your desired doneness.

Then, if you are like me, you’ll want to drizzle whole thing with your favorite hot sauce. My hot sauce of the hour is Sriracha which is amazing with sautéed greens.

Fried Egg over Kale and Quinoa

1 tbsp olive oil
1 to 1 ½ lbs kale, stem removed and chopped
½ large onion, thinly sliced
10 – 15 white button mushrooms, sliced
¼ cup chicken or vegetable stock
Splash of apple cider vinegar
1 tbsp sunflower seeds (optional)
½ tsp sea salt
¼ tsp black pepper
¼ tsp crushed red pepper
4 farm fresh eggs
1 cup cooked quinoa, seasoned to taste

In a large skillet, heat the olive oil over med-high heat. Add the kale and turn to coat in the oil. Add the onions and mushrooms. Cook 3 to 5 minutes. As the kale begins to wilt, add in the chicken stock and simmer until it evaporates gently turning the kale to cook it down further. Add the apple cider vinegar.

Stir in the sunflower seeds if using. Cook 1-2 minute more. Season with the salt, pepper and red pepper. Remove from heat and set aside.

In a non-stick skillet, fry all 4 eggs to your desired doneness. Top will a little ground black pepper on each side.

On each plate, place ¼ cup quinoa, ¼ of the kale and one egg. Top with hot sauce and serve warm.

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The Vegetarian Option: Cookbooks for Christmas

November 10, 2011

This is the second in my series of Cookbooks for Christmas with the purpose of sharing a few gift ideas for the foodie in your life. Be sure to check out the review and recipe for my first post The Fundamental Techniques of Classic Bread Baking.

I’d estimate that about 75% of our meals each week are vegetarian which means I often find myself in a rut. Just the other night I was standing in the kitchen idea-less with a few winter vegetables in front of me and a couple options for grains to bulk them up.

Then just as I thought I would be swallowed in a boring, repetitive sea of vegetable stir-fry and rice, along comes this cookbook – The Vegetarian Option by Simon Hopkins accompanied by gorgeous photography by Jason Lowe.

This cookbook is perfect for the person who almost has the basics mastered and is ready to incorporate some more challenging and internationally-inspired combinations. The chapters are divided by vegetables such as Cauliflower & Broccoli, Cabbage & Chard, Spinach & Sorrel and Beets & Turnips.

The reader is greeted in each chapter with a bit about how to handle the vegetable in the kitchen and then turns the page to be awed by the final results. Most of recipes are filling enough for main courses or they can be used as side dishes. Fair warning if using them as a side dish, though. They might steal the show all together.

Just to give you a few examples of what you’ll find between the covers, for the adventurous there is New-crop Garlic Saffron & Tomato Quiche, Asian Fried Turnip Paste or Spinach Mousse with Parmesan Cream. If you are looking for some basics you will also find it full of simple, yet creative salads, stock recipes and condiments.

Personally, my eyes lit up when I saw the recipe for Asian Scallion, Radish & Cucumber Salad with Cashews & Vermicelli . You will rarely hear me use the word dazzled, but my goodness, I was dazzled by this recipe.

As I mixed together the ingredients for the nutty, spicy dressing and poured it over my bowl of mixed vegetables I wondered how it was going to come together. One bite and I was sold – crunchy, nutty, refreshing with just a touch of spiciness from the radishes and ginger.

Just a note before you get started. The ginger syrup used in the dressing needs to be made the night before. Also, I found that while it won’t have the same full flavor, if you are short on time and ingredients tahini can work as a substitute for the homemade sesame paste.

Asian Scallion, Radish & Cucumber Salad with Cashews & Vermicelli

Serves 4
Before you start, you will need on hand both ginger syrup and sesame paste. Also, feel free to add more of one ingredient or another, and to adjust the sweet-sharp balance of the dressing.

1/4 pound dried thread vermicelli (or glass noodles)
2 heaping tablespoons unsalted cashew nuts
salt
a little sunflower oil
6 radishes, trimmed
6 scallions, trimmed
1 cucumber, 7 inches long
generous handful each of cilantro and mint leaves
1 or 2 large red chilis, sliced

for the dressing

1 tablespoon ginger syrup (see below)
1 tablespoon sesame paste (see below)
juice of 2 limes
1 tablespoon Asian fish sauce or light soy sauce
1 tablespoon sesame oil

to garnish

2 teaspoons toasted sesame seeds

Snap the vermicelli into shorter lengths, one-third of the original, folded skein.

Soak in cold water for about 30 minutes, or until well softened. Drain and return to the bowl. Now cover with boiling water, and fork and lift the noodles around for a few minutes until they have become silky, soft, and tender (eat one). Drain, rinse in cold water, and set aside.

In a small skillet, gently toast the cashews with a little salt in a little oil until golden all over. Cool, and then crush each cashew lightly with the back of a knife. Reserve.

Cut the radishes into quarters or rounds, the scallions into diagonal shreds, and the cucumber into thick matchsticks. Tip the prepared vegetables into a large bowl and add the vermicelli. Tear the cilantro and mint leaves into smaller pieces and add to the salad with the chili. Mix together with your hands to distribute everything evenly.

Now whisk the dressing ingredients together in a small bowl. Add to the salad and mix together once more with two forks, lifting and dropping the salad so that all is evenly dressed. Pile onto a shallow serving dish and sprinkle the crushed cashews and sesame seeds over. Best eaten pleasantly chilled, with warm sake or ice-cold beer.

Ginger Syrup

2 cups (scant) granulated sugar
11/2 cups water
finely pared zest of 1 lemon (use a potato peeler)
11/2 cups peeled and coarsely grated fresh ginger

Dissolve the sugar in the water in a pan over medium heat, then bring to a boil and cook for 2 minutes. Immediately add the lemon zest and ginger and stir together. Bring back to a boil for a few seconds and then pour into a bowl. Cover and leave to infuse overnight.

The following day, add 2 tablespoons water and warm through until liquid and pourable. Strain through a sieve and press on the solids with the back of a ladle to extract all the ginger and lemon flavors. Pour the syrup into a screw-top jar and store in the refrigerator until needed, where it will keep for several weeks.

Sesame Paste

Makes about 1 ¾ cups
You need a powerful, small food processor to make this paste. For the best flavor, I feel it is important to use Asian brands of chili and sesame oils.

2/3 cup sesame seeds
3 tablespoons finely grated ginger (juice saved!)
1 large garlic clove, peeled
2 tablespoons light soy sauce
4 tablespoons mirin (Japanese cooking wine)
1 to 2 tablespoons chili oil
1/3 to 1/2 cup sesame oil, plus a little extra to serve
2 tablespoons lemon juice
1/2 cup warm water
1 to 2 tablespoons sugar, to taste

Lightly toast the sesame seeds in a dry pan over medium heat until fragrant, and
cool slightly. Tip into a small food processor and add all the other ingredients.

Grind and pulse until you have a paste that is fully emulsified and super-smooth.

Disclosure & Credit: This cookbook was sent to me free of charge. I was not required to write about it and received no compensation for doing so. All recipe reprinted with permission from Abrams Books.

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