Sesame Soy Asian Inspired Vinaigrette

This is my go to dressing. This recipe can be vegan friendly if maple syrup or another liquid sweetener like agave is used. It can also be a raw dressing depending on your ingredients. If making this for someone with gluten issues, please insure you use gluten free tamari/soy sauce, AND gluten free vinegar.

Ingredients:

1 cup grape-seed oil or extra virgin olive oil
1/4 cup sesame seed oil*
2 1/2 tablespoons whole sesame seeds
1/4 cup balsamic vinegar
1/4 cup soy sauce
1/2 – 1 teaspoon black pepper, freshly ground is best
2-4 tablespoons honey or liquid sweetener of choice**(see notes)
Ginger***(see notes)
Directions:

In a large bowl (high sided works best), add in your vinegar, soy sauce, and honey or other sweetener. Slowly whisk in 1/2 cup of oil. This should take 1-2 minutes of vigorous whisking. The trick is to make a dressing and not oily vinegar, there is a difference. Once you have 1/2 cup of oil in, try your sauce and if desired add the rest of the oil. At this point if you’re using it, whisk in the sesame oil as well. Once all your oil is whisked in, add your extra flavors or extra sweetener if desired. I used whole sesame seeds and black peppers. Stir in and you are done!

To store this dressing use a mason jar or repurposed glass jar with a tight fitting lid OR use a VERY well cleaned salad dressing bottle, I like the ones with the caps on the lid that restricts the amount that comes out at one time. In the fridge this will last for weeks, maybe a month or so I have never tried it that long. Before using, shake really well to re-emulsify and you’re ready to go.

*If you do not want to use or don’t have access to sesame oil, you can substitute it with regular oil or leave out entirely.

**If you are vegan or simply do not use honey, feel free to use maple syrup or agave. If neither appeal to you, try making a simple syrup by boiling 1/4 cup water with 2 tablespoons sugar. Whisk well to ensure no grainy texture. Once cooled, substitute this in for honey. Start with 1 tablespoon and try it from there as this changes the flavor.

***If you want to add a ginger flare to this dish, use a microplane or fine tooth grater and grate some ginger into the bowl. I would suggest 1/2 – 1 tablespoon. Whisk this in with the sesame seeds. Optionally you can add other flavors such as fresh garlic or chili flakes to change the flavor.

PLEASE TAKE NOTE: If you are making this and/or cooking for someone with gluten allergies or celiacs disease. Make sure to purchase ingredients that are certified gluten free, and clean your utensils very well. Better safe than sorry.

Nutritional information is per tablespoon, Thanks!

Multi-Grain Bread – Vegan Friendly!


Whole wheat multi-grain bread can be a healthy addition to any diet, far superior to white bread or even simple wheat bread. Unfortunately a good loaf of multi-grain bread will cost between $4-$6, YIKES! Thankfully I have the perfect recipe for you guys. I used a combination of whole wheat flour, quinoa, pumpkin seeds, sesame seeds, and flax seeds to give amazing taste and nutirtion to this bread. Most impressively this whole huge loaf of bread cost less than $2.00 usd to make using ALL ORGANIC ingredients! YIPPEE! This recipe is also vegan friendly, just replace the honey with vegan sugar its just as tasty. So heres what you’ll need:
Ingredients:

3 cups whole wheat flour
1 cup or more hot water
1 tablespoon yeast
1 tablespoon honey or vegan friendly sugar
1 teaspoon salt
1 tablespoon oil
1 cup (or less) seeds, nuts,
or grains. I used:
1/2 cup white quinoa
1/4 cup pumpkin seeds
2T sesame seeds
2T flax seeds (mixed)

extra 1/2-1 tsp oil for bowl

 

Directions:

Atleast 1 hour before (preferrably 6-8 hours, soak your nuts/seeds/grains you intend to use for your bread. I choose flax, sesame, quinoa, and pumpkin seeds.)

When you’re ready to make bread, add your flour, salt, yeast, oil, and honey into a bowl. Stir for a few seconds to break up any big clumps. Then add your LIBERALLY rinsed seed mixture and stir until each little piece is coated with flour, this makes it easier in the mixing stage. Now add 3/4 cup of hot water, don’t add the whole 1 cup to start with as you might not need it. Mix with a spoon until dough starts to thicken, then continue kneading in the flour with the water by hand. Add 1 tablespoon of water at a time until the mixture it dough-like. I used 1 cup and 1 tablespoon of water, you might need more or less depending on the type of flour you choose to use. When the dough will form into a ball and is not sticky, spread a little bit of oil on the top and bottom of the dough ball, then oil the bowl and cover with a cloth and let double in size. I let it go for 40 minutes, admittdly I should have gone longer, but was in a hurry.

After the first rise, punch the dough down and squish into a ball. Then in either 2 loaf pans or ontop of  a flat sheet, shape the dough to the desired shape. I choose make a large flat-ish loaf, but you can do whatever you like. After you have formed the dough into the desired shape, cover again with cloth and let rise atleast 1 hour, or until dough has doubled in size again.

Once dough has doubled again, preheat your oven to 350 degree farenheight. Bake at 350 degree for 40-50 minutes or until dough is firm, you can also use an instant read thermometure, you’re looking for a temp of around 190-200 degree farenheight.

Let bread cool completely to room temp before storing to prevent molding. Enjoy!

Prep time: 3 hours approx. Cook time: 40-50 minutes Serves: 10-12 pieces

allergies: wheat, sesame seeds, honey* (optional)
Vegetarian and vegan friendly: *veganize by omitting the honey and replacing with vegan sugar