Spectrum Organic Sesame Oil Description
Spectrum® Unrefined Organic Sesame Oil is made from 100% organic sesame seeds that have been gently expeller pressed adding a unique nutty flavorto your food fusion dressings and sauces.
Directions
Medium heat Up To 350°F
This oil is best in sauces and salad dressings, or for sautéing at medium heat where the oil's full flavor is intended as an integral part of the finished dish.
Use 10-12 weeks after opening, or refrigerate.
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrient Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 32
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Total Fat | 14 g | 18% |
|
| Saturated Fat | 2 g | 9% |
|
| Polyunsaturated Fat | 6 g | |
|
| Monounsaturated Fat | 6 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Not a significant source of trans fat, dietary fiber, total sugars, added sugars, vitamin D, calcium, iron and potassium.
Other Ingredients: Expeller pressed unrefined organic sesame oil.
Bottled in a facility that produces peanut oil.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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Tempeh Poke Bowl with Sunflower Satay Sauce
[vc_row][vc_column][vc_column_text]Craving a culinary fusion adventure? This tempeh poke bowl recipe blends the freshness of Hawaii with the warmth of Southeast Asia. Combining earthy, garlic-sautéed tempeh, crunchy fresh veggies and a tangy, peanut-free satay sauce, it's a flavor explosion that's perfect for a quick but completely satisfying meal. Plus, it's gluten-free, vegan and high in protein - so you can feel good about every beautiful bite.
Tempeh Poke Bowl with Sunflower Satay Sauce
- 1/4 cup wild rice (cooked)
- 1 carrot (sliced)
- 1-1/2 cups leafy greens
- 1/8 small cabbage (sliced)
- 1 small cucumber (sliced)
- 1/8 red onion (sliced)
- 1 Tbsp. sesame oil
- 1 pkg. tempeh (sliced)
- 1 tsp. minced garlic
- 1/2 tsp. garlic salt
- 2 tsp. sesame seeds
- 1/4 cup fresh cilantro
Satay sauce
- 3 Tbsp. SunButter Sunflower Butter
- 2 tsp. vegan butter (melted, or oil)
- 1 tsp. garlic (minced)
- 2 tsp. fresh ginger (diced)
- 1 tbsp. hot sauce
- 1/2 Tbsp. Braggs Apple Cider Vinegar
- 2 Tbsp. coconut sugar
- 1/4 tsp. Redmond Real Salt Sea Salt
- Juice of 1/2 lime
- 1 Tbsp. Bragg Liquid Aminos
- 1/2 tsp. red chili flakes
- 1 tsp. sesame oil
- In steamer, steam carrots until tender, remove and let cool.
- In large bowl, combine cabbage, red onion, lettuce, steamed and cooled carrots and cooked rice.
- In separate mixing bowl, combine all ingredients for satay sauce and mix together until smooth and fully incorporated.
- Heat oil in sauté pan on high heat. Add garlic and stir fry about 1 minute, then add tempeh and stir fry about 2 minutes.
- To pan, add 2/3 satay sauce, stir until well combined and cook additional 3 minutes.
- Sprinkle sesame seeds over tempeh, remove from pan and add to bowl. Pour more sauce over bowl for extra flavor.
- Finish with sprinkle of cilantro and squeeze of lime juice.
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