Huge haul! from the top left going clockwise: dinner plate with two big meatball type things, veg & mashed potatoes, liver pate, blueberry chocolate tiramisu, chicken broth, and a pork heavy bean soup that was super dilly and smoky.
Def not a good choice for vegetarians or picky eaters. Don’t microwave the broth in its container, the whole thing will melt. Otherwise, awesome!!

https://preview.redd.it/kz6192643q9c1.jpg?width=1280&format=pjpg&auto=webp&s=5565c70b20ab2c9d63f6c5632df79cdf222fe272
https://www.westword.com/restaurants/sesame-sandwiches-opens-18543859
https://www.welovesesame.com/
They opened a couple weeks ago and we decided to give them a go for lunch today and were not disappointed.
Both the Saigonese cold cut and the Organic Tofu banh mi rocked. The baguette they get from Noisette is the perfect light/crispy/soft, the pickled veg, pate, and pork were excellent with just the right amount of mayo & sauce. I'll ask for extra jalepeno next time but that's a me thing.
The veggie egg rolls had great texture and flavor. The mapo tofu (vegetarian-friendly; they use black beans instead of pork) was a touch salty and would probably have been better warm, but the pastry was perfectly buttery and flaky and the rest of the flavors/textures were on point. The iced Vietnamese coffee was also delicious-- excellent strong dark coffee base.
I'm constantly annoyed/frustrated with sandwich shops in Denver that can't manage to assemble a proper sandwich and I'm thrilled that Sesame is not in that category! Similarly, really delicious vegetarian sandwiches are extremely hard to find. The fare is slightly different, but it hit the spot that Parsley hit for me before they closed-- fresh, delicious, thoughtfully assembled sandwiches that really hit the spot, with great options for both meat eaters and vegetarians/vegans.
They're open today, are closed tomorrow (Jan 1), but will reopen on Jan 2nd.

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Photos from pixabay
Vegetarian pates this dish has all the healthy properties. Pates made from vegetarian products are another proof that vegetarian food is not only healthy, but also incredibly delicious.
Vegetarian pates can be a main dish, an appetizer and even a dessert. You can use them for breakfast, during a snack, for tea or for dinner - it doesn't matter at all, because they are delicious and nutritious at any time of the day!
Vegetable pate: avocado, carrot, pumpkin, radish and spinach pate, beetroot and potato pate, eggplant, olive or olive pate, cabbage pate and others. Vegetable pates contain vitamins, minerals and dietary fiber that are important for health, which help your body stay healthy, young and full of energy!
Legumes: white or red bean pate, tofu pate (soy bean-based cheese), pea and lentil pates, chickpea and masha pate. Bean pates contain an increased content of fiber and vegetable dietary protein. Eating beans normalizes digestion, satisfies hunger, reduces appetite and promotes weight loss.
Mushroom: pate of pickled mushrooms, pate of champignons, honey mushrooms, chanterelles, pate of porcini mushrooms and oyster mushrooms, exquisite pate of truffles. Mushroom pates are rich in healthy nutrients: fiber, antioxidants, vitamins and minerals. The use of mushrooms supports the energy balance in the body, gives a good mood and has a beneficial effect on the immune system.
Dessert dishes: banana pate, nut pate, dried fruit pate and others.
Dessert pates combine the benefits of fruits, berries and nuts. A great alternative to sweets and chocolate with added benefits. For example, nuts strengthen the immune system and reduce the risk of diseases, and fresh and dried fruits contain a huge amount of vitamins and other trace elements for your health.
What is the most delicious thing about vegetarian pates is their preparation! After all, they are prepared quickly, very simply and at the same time they turn out stunningly delicious. We have prepared several pate recipes especially for you:

1.Green pea, edamame and avocado pate

A pate of green peas, edamame and avocado is great for breakfast.
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Photos from pixabay
Ingredients:
Frozen edamame beans, peeled 2 cups Frozen green peas 1 cup Chopped avocado 1 cup Fresh lemon juice ⅓ cup Garlic 1 clove Salt 1 teaspoon Ground cumin ½ teaspoon ¼ teaspoon black pepper Ice 3 cubes Fresh basil ½ cup lemon zest ½ teaspoon
Instruction:
Cooking time 35 minutes

1. Defrost the peas and edamame. If desired, cook in boiling water for a few minutes.
   
2. Using a blender, mix the edamame, peas, avocado, lemon juice, garlic, salt, cumin, black pepper and 3 ice cubes.
   
3. Add the basil and lemon zest. Mix with a blender. Serve immediately or store in the refrigerator in an airtight container for up to 3 days.
   

2.Bean paste with walnuts

Boiled beans make a wonderful pate! A hearty and nutritious bean paste with a spicy taste is what you need for lunch with a slice of bread. This pate is prepared in an elementary way: we mix chopped boiled beans and fried onions with walnuts and dill - and enjoy it.
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Photos from pixabay
Ingredients for 4 servings: Beans 7.0oz Onion 5.29oz Garlic 2 cloves Walnuts 2 tablespoons Ground coriander 1/4 teaspoon Dried dill 1/4 teaspoon Fresh dill 2 teaspoons Salt 1/4 teaspoon Ground black pepper to taste Vegetable oil (for frying) 2 tablespoons
Instruction:
Cooking time 8 hours 20 minutes
Prepare the necessary products.
Put the beans in a saucepan, cover with water and leave overnight. Then drain the water, rinse the swollen beans and transfer them back to the pan. Fill the beans again with clean water, put the pan on maximum heat. Bring the water to a boil. Reduce the heat to a minimum, remove the formed foam and cook the beans for about 30 minutes, until soft.
Drain the water from the boiled beans in a separate container. Place the beans in the bowl of a blender and pour in about 3 tablespoons of broth. Whisk on high speed until smooth and smooth. If necessary, add a little more broth. Peel the onion and cut it into small cubes.
Finely chop the walnuts with a knife. Heat the vegetable oil in a frying pan over medium heat. Put the chopped onion there and, stirring, fry for about 2-3 minutes, until soft and translucent.
Peel the garlic, finely chop it and send it to the frying pan. Wash the dill, shake it, chop it finely with a knife and also send it to the frying pan. Add chopped nuts, ground black pepper, coriander and dried dill. Stir, reduce the heat to a minimum and cover the pan with a lid. Cook for about 5-7 more minutes.
In a large bowl, combine the chopped beans, fried onions with nuts and herbs and salt. Mix thoroughly. Bean paste with walnuts is ready. You can serve it immediately after cooking. Bon Appetit!

3.Spicy celery root pate

A tender and at the same time spicy vegetarian pate made from celery root is an excellent spread for sandwiches or a filling for tartlets. The products are simple, but such a spicy vegetable pate with an original taste will not be lost even on the festive table. It's worth a try!
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Photos from pixabay
Ingredients for 6 servings: Celery root 10.58oz Onion 2 tablespoons Ginger (root) 2 tablespoons Lemon (for zest and juice) - 1 pc. (1 teaspoon of zest and 2 tablespoons of juice) Honey 1 tablespoon Garlic 4 cloves Curry 1/4 tsp Dried rosemary 1/4 teaspoon Salt to taste Ground black pepper to taste Vegetable oil 2 tablespoons
Instruction:
Cooking time 55 minutes
Prepare the products according to the list. Wash the lemon and celery root thoroughly. Turn on the oven to preheat to 356F.
Peel and rinse the onion and garlic. Cut the onion into large cubes and send it to a baking dish. Add the garlic. Peel the ginger, chop it coarsely and also send it to a baking dish.
Also peel the celery root, cut into large cubes and send it to the mold. Sprinkle with rosemary and curry. Remove about 1 teaspoon of zest from the lemon with a fine grater and sprinkle it with vegetables. (Put the lemon aside for now - you will need it later.) Pour vegetable oil over the vegetables.
Cover the top of the mold with foil and send it to the oven, preheated to 356F, for about 30 minutes. Then remove the foil and bake for about another 10 minutes. Transfer the baked vegetables to a deep bowl.
Squeeze about 2 tablespoons of juice from the lemon and pour it over the baked vegetables. Add the honey and stir. Punch the vegetables with a blender until smooth.
The original spicy celery root pate is ready. Serve it to the table on toast, bread or in tartlets. You can store such a vegetable pate in the refrigerator, in a jar with a tight lid, for 3-4 days. Bon Appetit!

4.Pate of tomatoes and sunflower seeds

A light vegetable pate made of sunflower seeds and tomatoes is a godsend for a lean, vegetarian and dietary menu. The base of boiled and crushed seeds gives such a vegetable pate a satisfying and interesting texture, and the addition of fresh tomatoes, tomato paste, garlic and dried herbs gives a spicy taste and aroma. Try it!
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Photos from pixabay
Ingredients for 1 serving: Tomatoes 9.52oz Sunflower seeds 8.82oz + 1 teaspoon for serving Tomato paste 1 tablespoon Lemon (for juice) 1/2 pc. (1 tablespoon of juice) Vegetable oil 2 tablespoons Boiled chilled water 4 tablespoons Garlic 2 cloves Dried Italian herbs 1 teaspoon Salt to taste
Instruction:
Cooking time 40 minutes
Prepare the products according to the list. If desired, dried or even salted tomatoes can be used instead of fresh tomatoes.
Wash the seeds and drain the liquid thoroughly. Pour about 4 cups of water into a saucepan or saucepan, put it on maximum heat and bring it to a boil. Add the seeds to the boiling water, mix and bring to a boil again. Cook the seeds for about 15 minutes, stirring occasionally. Then drain the hot water, cover the seeds with cold water. Drain the water, cool the seeds slightly.
Wash the tomatoes, dry them and cut them into small pieces. Peel the garlic. In the bowl of a blender, combine sunflower seeds, tomatoes and garlic.
Whisk on high speed for about 2-3 minutes, until smooth. Squeeze about 1 tablespoon of juice from the lemon and add it to the blender bowl. Put the tomato paste there and pour in the vegetable oil. Whisk on high speed for about 1-2 minutes. Adjust the consistency of the pate to your taste by adding a little cooled boiled water. I added 2 tablespoons of water.
Add a mixture of dried Italian herbs and salt. Beat the mixture for about 1 more minute so that the seasonings are evenly distributed. Vegetable pate made of tomatoes and seeds is ready. Serve it to the table, optionally decorated with sunflower seeds. Bon Appetit!

5.Pumpkin pate with almonds

Light and pleasant to the taste pumpkin pate with almonds is an unusual interesting snack, quite a satisfying and, without a doubt, nutritious dish.
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Photos from pixabay
Ingredients for 3 servings: For the pate: Pumpkin (pulp) 8.82oz Raw almonds 5.29oz Onion 3 tablespoons Lemon juice 2 teaspoons Salt to taste Ground black pepper to taste Vegetable oil 2 tablespoons
For submission: Balsamic cream 2 teaspoons Narsharab sauce 2 teaspoons Ground paprika to taste Pumpkin seeds to taste
Instruction:
Cooking time 55 minutes
Prepare the products for pumpkin pate with almonds. Cut the pumpkin pulp into small pieces and wrap it in foil together with the peeled onion, cut into slices. Bake the pumpkin in the oven at 356F for about 20 minutes.
While the products for the pate are being baked, we will deal with almonds. It must be filled with boiling water for 5-7 minutes.
Then drain the water, and remove the skin from the almonds, which will already be very easily separated.
The onion and pumpkin are ready! They have become soft and smell very nice. Put the finished pumpkin, onion and peeled almonds in a bowl or bowl of a blender.
Grind into a tender homogeneous mass. Add salt, ground black pepper, vegetable oil and lemon juice. Mix it up. Ready-made pumpkin pate with almonds can be served cold or chilled.
When serving, almond-pumpkin pate can optionally be poured with balsamic cream, narsharab sauce, sprinkle with pumpkin seeds and ground paprika. However, the pate is very tasty in itself. Bon Appetit!
https://elenasunshinemagazine.com/cooking/recipes-for-delicious-homemade-pate/