2 boneless and skinless chicken breasts 8 Tbsp olive oil 2
Tbsp soy sauce Salt Pepper 1 egg 1/3 cup flour 1/3 cup bread crumbs 6 Tbsp butter 1/2 mushrooms sliced 1/2 cup dry white wine 3 Tbsp lemon juice 1/4 cup brined capers 1/4 cup fresh chopped parsley
Not exact matches
1) 1 pkg pork meat substitute (I like Gardein's porkless bites,
sauce package discarded), chopped 2
tbsp sugar 1 tsp
salt 1/2 tsp five spice powder 1 tsp paprika 1/4 tsp white pepper 1
tbsp sherry or Chinese plum wine 1
tbsp soy sauce 1/2 tsp sesame oil 2 tsp hoisin
sauce 1 tsp tomato paste 2 tsp molasses 1
tbsp oil 3 cloves minced garlic
2
tbsp extra virgin olive oil 2 tsp red curry paste 3 cups cubed pumpkin 2 cups cooked chickpeas 1 cup coconut milk 1/2 cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan
salt 1
tbsp Tamari or Shoyu
soy sauce small bunch of parsley bunch of swiss chard mung bean or rice noodles lemon juice, or lime juice
1 lb skinless salmon fillet, cut into 1» cubes 1
Tbsp dijon mustard 1
Tbsp grated lime peel 1
Tbsp peeled, minced fresh ginger 1
Tbsp chopped fresh cilantro 1 tsp low - sodium
soy sauce 1/2 tsp ground coriander
Salt and pepper to taste Fresh lime wedges and cilantro leaves
Dressing: 2
tbsp olive or pumpkin oil 1 - 2 tsp shoyu (naturally fermented
soy sauce or you can use liquid aminos) 1
tbsp ume seasoning (umeboshi, ume su) 1 tsp coconut sugar 1 tsp lemon or lime juice pinch of chili powder Note: if using regular vinegar, you have to add some
salt to taste
1 large onion 2 cloves garlic 2 scotch bonnet peppers (if you can't find this at your grocery use a fresh jalapeño) ** 1
tbsp allspice 1 1/2 tsp ginger 1 tsp pepper 1 tsp
salt 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp dried thyme 1
tbsp brown sugar 1/2 cup white wine vinegar 1/4 cup
soy sauce 1/4 cup olive oil 1/4 cup dark rum juice from one fresh lime juice from one fresh orange
Cucumber and Wakame Seaweed Sunomono Ingredients 2
Tbsp dried Wakame seaweed2 Japanese or 3 Persian cucumbers 1/4 tsp
salt 3
Tbsp rice vinegar1
Tbsp sugar 1/4 tsp
soy sauce 1/2 tsp sesame oil (optional) 1 tsp sesame seeds Instructions.
1/4 c white wine vinegar 3
Tbsp canola oil 3
Tbsp peanut butter 1
Tbsp reduced - sodium
soy sauce 1/2 tsp
salt 1 lb broccoli, tops cut into small florets and stems peeled and chopped 1/4 c dried cherries, cranberries, or raisins 1/4 c roasted peanuts, chopped
3
Tbsp coconut aminos or wheat free
soy sauce (tamari)
Salt to taste (use more if not using any fish
sauce) 1
Tbsp avocado oil / butter / lard / ghee — never use olive oil for high heat cooking
dressing 2 - 3
tbsp extra virgin olive oil 2 tsp Shoyu (naturally brewed
soy sauce or sub with liquid aminos) 2 tsp balsamic vinegar 1 tsp agave or maple syrup Himalayan
salt and freshly ground pepper to taste
1
Tbsp butter 1
Tbsp brown sugar 2
Tbsp Dijon mustard 1
Tbsp honey 1
Tbsp soy sauce 1/2
Tbsp olive oil
salt and black peper to taste 4 salmon fillets (6 ounces each)
Ingredients 1/4 cup reduced - sodium chicken broth 2
Tbsp rice vinegar 3
Tbsp low - sodium
soy sauce 2 tsp cornstarch 1
Tbsp brown sugar 1/2 tsp dark sesame oil 1 tsp garlic - chili
sauce * 1
Tbsp plus 1 tsp canola oil, divided 1 - 2 tsp fresh ginger, grated 2 cloves garlic, minced 1 pound shrimp, peeled and deveined 1/2 tsp kosher
salt 4 cups small broccoli florets 1 cup onion, vertically sliced (not pictured) Sesame seeds for garnish
Add all the ingredients for the
sauce except for the corn syrup in another pot: 1 1/2 cups water, 3
Tbsp soy sauce, 3
Tbsp Sugar, 2
Tbsp cooking wine, 1/2
Tbsp minced garlic, 1 tsp
salt, 2 pinches of black pepper, and 2 pinches of ginger powder.
Ingredients: 3 Bell Peppers, red, orange, yellow or green 10 White Mushrooms, peeled & brushed 1 small Onion, thinly diced into strips 1
tbsp Coconut Oil 1
tbsp Soy Sauce 1/2
tbsp Ginger, grated 2 cloves Garlic, minced Splash of Rice Vinegar Pink
Salt & Pepper to taste Peanut
Sauce & Sesame Seeds to top
Salmon and Baby Bok Choy Ramen 6 cups vegetable stock 1
tbsp minced fresh ginger 2 garlic cloves, crushed 6 green onions, sliced 3
tbsp soy sauce 3
tbsp sake 1 lb salmon fillet, skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken into leaves 1 fresh red chili pepper, seeded and sliced 1 cup bean sprouts
salt and pepper
Steamed Banana Leaf Salmon 1/4 cup sake 1/4 cup mirin 2
tbsp soy sauce 1/2 tsp grated fresh ginger 1/2 tsp lime juice
salt 2 6 - oz.
Ingredients 2 cloves garlic, minced or pressed 1
Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for gar
Tbsp fresh ginger, minced 1/2 cup low sodium
soy sauce 1
Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for gar
Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile
sauce (such as Sriracha) 2
tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for gar
tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2
Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for gar
Tbsp vegetable oil
Salt and pepper to season beef Green onions, sliced diagonally for garnish
containers chicken broth 2
tbsp soy sauce 1 tsp dried thyme (optional)
salt and pepper, to taste olive oil, for sauteing 1 cup pearl barley, cooked (see note)
2 pieces flanken (short ribs) 1
tbsp olive oil 1 onion, diced 4 cloves garlic, minced 2 stalks celery, diced 2 parsnips, diced 2 carrots, diced 1 container button mushrooms, cleaned and sliced 1 container baby bella mushrooms, cleaned and sliced 5 sprigs thyme 1
tbsp soy sauce 10 cups beef or chicken broth 3/4 cup barley
salt and pepper, to taste
Pepper - Beef Stir - Fry -------------- 1 (5 oz) package Japanese curly noodles (chucka soba), uncooked 1/3 cup low - sodium
soy sauce 1/4 cup low -
salt beef broth 3
tbsp dark brown sugar 2 tsp cornstarch cooking spray 3/4 pound top round steak, thinly sliced 1 tsp light sesame oil 2 garlic cloves, minced 1 red bell pepper, seeded and cut into thin strips 8 ounce can sliced water chestnuts, drained 3 ounces snow peas, trimmed
avocado tartare ingredients: 1 small red onion, small dice 2
tbsp capers, minced 3 sprigs of basil, chopped 1 tsp dijon mustard 2 tsp sherry vinegar small splash of tamari
soy sauce salt + pepper 1 medium, just - ripe avocado
1 lb of sea bass, cut into 2 or 3 pieces 2
tbsp of coconut aminos (
soy sauce replacement) 1
tbsp of sesame oil 2 tsp of fresh ground ginger 3 - 4 lemon slices
salt to taste red pepper flakes to taste (optional)
-LSB-...] fresh ground ginger 2
tbsp of sesame oil 2
tbsp of coconut aminos (
soy sauce replacement) 2
tbsp of date paste 2
tbsp of lemon juice A pinch of
salt Red pepper flakes to taste -LSB-...]
-LSB-...] pepper 2
tbsp of coconut aminos (
soy sauce replacement) 1/4 cup of chopped fresh basil 2
tbsp of date paste or 1
tbsp of honey Chili pepper flakes to taste
Salt and pepper to taste 1 head of lettuce (for -LSB-...]
roasted chestnuts 1/2 cup whole berry cranberry
sauce (not jellied) 1
tbsp soy sauce 1 tsp sriracha 1 egg, fried sunny side up oil, for sauteeing
salt and pepper, to taste
of boneless chicken, diced 1 1/2 tsp of fresh ground or finely shredded ginger 1
tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2
tbsp of coconut aminos (
soy sauce replacement) 1/4 cup of chopped fresh basil 2
tbsp of date paste or 1
tbsp of honey Chili pepper flakes to taste
Salt and pepper to taste 1 head of lettuce (for wrapping)
Ingredients for Rice: Cooking Oil: 1
tbsp Cooked Rice: 1 & 1/2 cups
Soy sauce: 1/3 cup
Salt: to tatse Black pepper powder: to tatse Red onion: 1/2 cup Ginger: 1 inch piece chopped Garlic: 2 cloves chopped Green onion: 1/4 cup Bell pepper: 1/4 cup (any color) Mixed vegetables: 2 cups.
Ingredients: 1 lb Pork Chops 2
Tbsp Outer Limits Serrano Cilantro Hot
Sauce 3
Tbsp Extra Virgin Olive Oil 1/2
Tbsp Soy Sauce 1 tsp Granulated Garlic 1 tsp Granulated Onion 1 tsp Cumin 2 tsp Lemon Pepper Seasoning (recommended one with a grinder top, but any will work)
Salt to Taste 1.
2 boneless, skinless chicken breasts
Salt and pepper 1/2 cup honey 1/4 cup
soy sauce 1/4 cup diced onion 2
Tbsp ketchup 1
Tbsp vegetable oil 1 clove garlic, minced 1 tsp fresh ginger, grated (1/4 -1 / 2 tsp dry) 1/4 tsp red pepper flakes 2 tsp cornstarch dissolved in 3 Tablespoons water Sesame seeds
2 cups sushi rice 3 cups water 1 tsp
salt 2
tbsp rice vinegar 2 sheets nori 1 handful shredded carrots 1 avocado, cubed 3 Persian cucumbers, peeled and diced into tiny pieces (like you'd find inside a sushi roll) black & white roasted sesame seeds 1/2 cup
soy sauce 1/4 cup Gold's wasabi
sauce
Ingredients 3/4 pound boneless pork loin, trimmed of fat 8 dried shitake mushrooms 2 tsp corn starch 1 1/2
Tbsp rice vinegar 1
Tbsp soy sauce 1/4 tsp ground white pepper 1/4 tsp sugar 1/4 cup peanut oil Kosher salt 1 pound Napa cabbage, halved lengthwise, cored, and cut into thin strips Cooked rice and Red Chile Sauce for se
sauce 1/4 tsp ground white pepper 1/4 tsp sugar 1/4 cup peanut oil Kosher
salt 1 pound Napa cabbage, halved lengthwise, cored, and cut into thin strips Cooked rice and Red Chile
Sauce for se
Sauce for serving
1/2 block tofu (7.5 oz or 200 g)(I used organic sprouted tofu) 12 oz (350 g) green beans, trimmed 2
Tbsp tamari
soy sauce 1
Tbsp sake or water 1 - 2 tsp hot chili paste 2 tsp natural sugar 1
Tbsp sesame oil 1 clove garlic, minced 1
Tbsp ginger, minced
Salt Pepper
Ingredients 1 1/2 lbs ground pork 3/4 cup Chinese cabbage, finely chopped 3/4 cup mushrooms, finely chopped 1/2 cup onion, finely chopped 3 - 4 cloves garlic, finely chopped 3 green onions, including whites, finely chopped 1
Tbsp fresh minced ginger 1 egg 1 tsp chicken bouillon (or one cube, crushed) 2 tsp corn starch 2 tsp sesame oil 2 tbsp soy sauce 1/2 tsp black pepper 1/2 tsp
Tbsp fresh minced ginger 1 egg 1 tsp chicken bouillon (or one cube, crushed) 2 tsp corn starch 2 tsp sesame oil 2
tbsp soy sauce 1/2 tsp black pepper 1/2 tsp
tbsp soy sauce 1/2 tsp black pepper 1/2 tsp
salt
for the chicken: 3 boneless, skinless chicken breasts (about 1 + 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1 inch piece of fresh ginger, grated a bunch of snow peas, sliced or cut in half about 1/3 cup cashews, lightly toasted
salt to taste for the
sauce: 1
tbsp soy sauce 2 tsp hoisin
sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4 teaspoon sesame oil
Ingredients 2 cups finely chopped vegetables (capsicum, cabbage, carrots, spring onion whites) / 250 - 300 gms 2
tbsp all purpose flour / maida 1 - 2
tbsp cornflour 1
tbsp ginger garlic crushed 1 tsp
soy sauce salt to taste pepper to season water as required oil for frying
INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1
tbsp maple syrup or agave syrup or honey 2
tbsp tamari or shoyu
sauce 1
tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1
tbsp toasted sesame seeds
salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4
tbsp tamari
soy (use 2
tbsp for a milder
sauce - and up to 4
tbsp for a stronger punch) 2 - 4
tbsp fresh lime juice (use 2
tbsp for a milder
sauce - and up to 4
tbsp for a stronger punch) 2
tbsp rape seed oil 1/2 -1
tbsp fresh ginger grated (use 1/2
tbsp for a milder
sauce and 1 for a stronger punch) 2
tbsp palm sugar or brown sugar water to thin
1 1/4 lbs ground turkey 1/4 cup and 1
Tbsp diced green onions, including whites, divided 1/3 cup panko bread crumbs 1 egg, lightly whisked 1
Tbsp soy sauce 1/4 cup mushrooms, finely diced 1
Tbsp fresh grated ginger * 2 tsp chili garlic
sauce salt and pepper 1
Tbsp vegetable oil sesame seeds for garnish
1 package (about 4 cups) bean sprouts 1 teaspoon red pepper flakes 5 tablespoons Sesame oil 4 tablespoons
soy sauce 2
tbsp garlic powder (half for the pasta water) 1
tbsp salt (half for the pasta water)
1/2 cup of light coconut milk 1 heaping tsp of red curry paste 1
tbsp of tamari (
soy sauce) 1/2 tsp of coconut sugar 1/2 tsp each of onion powder and thai ginger
salt (or regular
salt)
1/2 cup tahini — note that oil / solid contents vary in tahinis, which could affect the end result of your UGD 1/2 cup apple cider vinegar — I like the organic unfiltered kind with the mother 1/4 cup
soy sauce — for a gluten - free UGD, use GF tamari 1
tbsp lemon juice, about half a lemon's worth 1/2 tsp
salt — use more if you're using kosher
salt 3 cloves garlic, minced 2
tbsp — 1/2 cup water — depends on the liquid content of your tahini.
Lentil salad 500 gr de puy or beluga lentils, cooked according to instructions 1/2 red cabbage head, cleaned and stem removed, finely shredded 300 gr fresh green leaves, like spinach and rucola, washed and roughly chopped 1/2 tsp cumin 3
tbsp soy sauce 2 cloves of garlic, crushed 3/4 tsp fine sea
salt and more to taste 2
tbsp olive oil 3 - 4 shallots, finely chopped 1
tbsp cilantro, finely chopped 1 - 2
tbsp chili
sauce (like Sriracha)
1 1/2 cups fried peanut, shells on (roasted will do as well) 2 cloves garlic 1 lesser galangal (or galangal or small piece of ginger) 2 candle nuts (or macadamia or Brazil nuts) 4
Tbsp sweet
soy sauce (Ketjap) 2
Tbsp palm sugar 1 tsp
salt
Ingredients 4 6 - oz salmon filets 2
Tbsp low - sodium
soy sauce 2 tsp honey Red pepper flakes 3 green onions, cut and divided (white and light green parts separated from dark green) 1 lime, quartered Green beans, trimmed (About 12 - 15 per packet) 2 cloves garlic, thinly sliced 1/2 tsp fresh grated ginger Olive oil
Salt and pepper to taste
Crab Pad Thai 8 oz rice noodles 1 cup tamarind water / concentrate 1/2 cup fish
sauce 3
tbsp sugar 1
tbsp soy sauce 8 tsp vegetable oil 2 cloves garlic, minced 2 eggs, lightly beaten 8 oz lump crabmeat 2 cups bean sprouts 6 scallions, thinly sliced 1/2 cup roasted
salted peanuts, chopped 2 limes, cut into wedges, for serving
For the peppers: 6 - 8 large peppers (poblano, banana peppers, etc.) 1
tbsp neutral oil 1 small onion, chopped 2 cloves garlic, minced 1 c (240 ml) grated carrot 1 8 oz block tempeh, crumbled 1 medium tomato, chopped 1/2 tsp cumin 1/4 tsp cinnamon pinch cloves pinch nutmeg 1/2 tsp sea salt 2 Tbsp Bragg's Liquid Aminos, tamari or soy sauce 1-1/2 c vegetable broth, divided 2 tbsp tomato paste 1 large apple, cored and chopped 2 tbsp dried raisins or fruit (I used a mix of cranberries, blueberries, and cherries) zest of one or
tbsp neutral oil 1 small onion, chopped 2 cloves garlic, minced 1 c (240 ml) grated carrot 1 8 oz block tempeh, crumbled 1 medium tomato, chopped 1/2 tsp cumin 1/4 tsp cinnamon pinch cloves pinch nutmeg 1/2 tsp sea
salt 2
Tbsp Bragg's Liquid Aminos, tamari or soy sauce 1-1/2 c vegetable broth, divided 2 tbsp tomato paste 1 large apple, cored and chopped 2 tbsp dried raisins or fruit (I used a mix of cranberries, blueberries, and cherries) zest of one or
Tbsp Bragg's Liquid Aminos, tamari or
soy sauce 1-1/2 c vegetable broth, divided 2
tbsp tomato paste 1 large apple, cored and chopped 2 tbsp dried raisins or fruit (I used a mix of cranberries, blueberries, and cherries) zest of one or
tbsp tomato paste 1 large apple, cored and chopped 2
tbsp dried raisins or fruit (I used a mix of cranberries, blueberries, and cherries) zest of one or
tbsp dried raisins or fruit (I used a mix of cranberries, blueberries, and cherries) zest of one orange
1 bag (16 oz) Green Giant ™ Fresh Cauliflower Crumbles ® chopped vegetable «Fried Rice» Blend 1
Tbsp olive oil 1 tsp garlic
salt 3 cloves garlic, finely chopped 1 egg, beaten 2
Tbsp soy sauce 1
Tbsp Hoisin
sauce 2 Green Giant ™ Fresh Green Onions, sliced
filling ingredients: 1
tbsp olive oil 1 cooking onion, diced 2 cloves of garlic, minced 1 sprig of rosemary, leaves minced 4 sprigs of thyme, leaves removed + divided pinch of chili flakes (optional) 2 tsp balsamic vinegar 5 cups - worth of small diced, hardy vegetables (I used a mix of butternut squash, carrots and beets) 1/3 cup black or french lentils, rinsed 2 1/2 cups vegetable stock 1 tsp tamari
soy sauce salt + pepper 2 tsp arrowroot powder 1
tbsp cold filtered water
250 grams fresh tofu (1,5 to 2 cups) 3
tbsp extra virgin olive oil 1, 5
tbsp Shoyu (naturally fermented
soy sauce or if you're avoiding
soy, sub with liquid aminos) 1
tbsp Umeboshi seasoning 3 - 4
tbsp roasted sesame or sunflower seeds 1 clove fresh garlic or a pinch of dehydrated garlic 1/3 tsp dried dill and 1/4 tsp dried basil Or 1/4 tsp dried thyme and pinch of chili pinch Himalayan
salt a splash of water if needed
1 1/4 lbs ground turkey 1/4 cup of finely chopped onion 3 cloves of garlic 1 finely chopped celery stalk 1 finely chopped carrot 1 tsp
salt 1 tsp pepper 1 tsp paprika 1/2 tsp cayenne pepper 1 egg 1 tsp dijon mustar 1 tsp
soy sauce 1 tsp Worchester
sauce 1
tbsp of bread crumbs 1
tbsp of Major Grey's Chutney
For the dipping
sauce 1/4 cup brown sugar 1/2 cup boiling water 1/2 cup rice vinegar 2
tbsp Chinese
soy sauce 1/4 cup Thai red chili
sauce 1
tbsp kosher
salt Thai fish
sauce, to taste