Tag Archives: sesame

Garlic and Mustard Seed Gomasio

_MG_7989Condiments are extremely important. It’s a fact that can’t be denied. Mustard (which I adore) and ketchup (which I cannot stand – anyone else?) have their places, but sometimes you need a bit of a change. It’s not that food tastes bad without condiments, it just tastes better with them. Now, most condiments are of the saucy variety – aside from mustard and ketchup, the American classics, there is barbecue sauce (which we’ll get to another day), salsa, and countless varieties of hot sauce. These served me perfectly well, that is, until I discovered gomasio.

If you aren’t familiar with gomasio, it is  a traditional Japanese condiment comprised of toasted sesame seeds and salt. It doesn’t sound like much, but let me assure you, you need to try this recipe because once you do, you’ll never want to be without it. It helps that you probably have all of the ingredients in your cupboard right now, just waiting to be put to good use.

I’ve seen several varieties of gomasio in stores – from garlic to seaweed, but I decided to come up with my own variation. The homemade version is much more cost effective, and you can customize it however you like.

Lately, I’ve been sprinkling gomasio over just about everything. It goes wonderfully with grains and steamed or roasted vegetables, which are a part of my dinner every night. Sometimes I can’t wait for dinner though, and I do admit, I’m guilty of taking a few pinches straight from the jar. It’s that good! I’ve made several versions of gomasio, and here I decided to include mustard seeds and garlic powder. If you aren’t a fan of either, you could leave them out completely, or substitute with your own favorite herbs and spices.


Garlic and Mustard Seed Gomasio


•1/3 cup sesame seeds (you can use any variety; I used a combination of black and white)
•2 tbsp yellow mustard seeds
•1 tbsp sea salt
•1 tbsp garlic powder

1. Combine the sesame seeds and mustard seeds in a skillet and toast over low heat, stirring often, until the seeds become golden and fragrant.  You will hear some popping; don’t worry, this is normal.

2. Remove the seeds from heat, allow to cool for about 10 minutes, then pour into the bowl of a mortar and pestle (my choice) or spice grinder along with the sea salt and garlic powder.  Grind until most of the seeds are broken apart.  Do not grind the seeds to a powder; you are looking for a bit of variety in texture.

3. Store in an airtight container and sprinkle over anything and everything.


Have you tried gomasio yet, or even made it yourself? If not, what are your favorite condiments?

Brussels Sprouts with Sesame Vinaigrette

IMG_5917As a child I absolutely despised brussels sprouts, or at least that’s what I’d have you think. The truth is, however, that I never even ate a brussels sprout until several years ago. It was at this point that I had an epiphany: I was lead to believe that I hated brussels sprouts because children are supposed to hate brussels sprouts. I never even gave them a chance! My first experience cooking brussels sprouts was with a recipe from the wildly talented Heidi Swanson of 101 Cookbooks. Her recipe for Shredded Brussels Sprouts and Apples truly converted me, and I’ve been a great fan ever since.


Brussels Sprouts with Sesame Vinaigrette

for the brussels sprouts

1 tablespoon coconut oil
1 pound brussels sprouts, cleaned and quartered
2 large cloves garlic, minced
pinch of salt
2 teaspoons raw sesame seeds

for the dressing

2 tablespoons brown rice vinegar
1/4 cup toasted sesame oil
1 teaspoon vegan worcestershire sauce (optional)*
1 teaspoon coconut aminos*
2 teaspoons maple syrup or liquid sweetener of choice
1 teaspoon dijon mustard
1/2 teaspoon ground black pepper
pinch of salt

In a large pan, heat the coconut oil over medium heat until melted, then add cleaned and quartered brussels sprouts and stir to coat with the oil. Cook, stirring often, for about 5 minutes, until brussels sprouts are beginning to brown, then stir in garlic, salt, and sesame seeds, and cook another 2-3 minutes, until garlic is fragrant and golden. Remove from heat and pour into a bowl to cool.

To make the dressing, combine all ingredients in a jar with a lid (I like to use old mustard or jam jars), and shake vigorously to emulsify. This makes a good deal of dressing, so you will have some extra

Pour 2-3 tablespoons of the dressing over the brussels sprouts and stir to combine. Serve chilled or at room temperature.

*Notes: Leave the worcestershire sauce out for a gluten and soy free dressing, as most are made with soy sauce. Coconut Secret brand coconut aminos are gluten and soy free. If you do not need the dressing to be gluten free or soy free, tamari or soy sauce may be substituted in equal amounts.

IMG_5920Are you a fan of brussels sprouts? If not, I certainly hope I can convert you. Are there any other foods you love now, but couldn’t stomach in the past? What made you change your mind?