Served with
a carrot ginger sauce, you won't believe they are healthy!
Not exact matches
Dinner was a salad the size of the moon that had pretty much everything in my fridge in it, including baby kale, tomato,
carrot, pepper, avocado, pumpkin seeds, roasted tofu, zucchini, peppers,
ginger carrot dressing, hot
sauce, and balsamic vinegar.
9 cups of baby spinach, washed 6 mandarins, peeled and segmented 1/2 cup diced green onion 1/2 cup shredded
carrots 1/2 cup cashews 8oz can sliced water chestnuts, drained 1/2 cup olive oil 1/4 cup rice vinegar 1/4 cup ponzu
sauce 1/2 teaspoon dried
ginger 1 cup chow mein noodles
1 tbsp coconut oil 2 shallots, chopped 1.5 cups chicken broth 1.5 cups beef broth 3 cups water, more if needed 2» galangal or
ginger, peeled, sliced and crushed, wrapped in cheesecloth or put in a tea ball 1 lb
carrots, coarsely chopped 1 lb tomatoes, coarsely chopped 1 lb spinach, washed and coarsely chopped 2 tsp fish
sauce salt and white pepper to taste
HONEY
GINGER ROASTED CARROTS — These sweet and savory carrots are roasted in a honey, ginger, brown sugar and soy sauce
GINGER ROASTED
CARROTS — These sweet and savory carrots are roasted in a honey, ginger, brown sugar and soy sauce
CARROTS — These sweet and savory
carrots are roasted in a honey, ginger, brown sugar and soy sauce
carrots are roasted in a honey,
ginger, brown sugar and soy sauce
ginger, brown sugar and soy
sauce glaze.
You'll need one can of mandarin oranges, some low - sodium soy
sauce, dried - ground
ginger, hoisin
sauce, shredded but cooked chicken, four whole - wheat tortillas, a grated
carrot, zucchini, and four ounces of Cabot Sharp Extra Light Cheddar or Cabot Sharp Light Cheddar.
1 (11 - ounce) can mandarin oranges 1 tablespoon low - sodium soy
sauce 1/4 teaspoon dried ground
ginger 3 tablespoons hoisin
sauce, divided 2 cups shredded cooked chicken 4 large whole - wheat tortillas 1 small
carrot, grated 1/2 medium zucchini, grated 4 ounces Cabot Sharp Extra Light Cheddar or Cabot Sharp Light Cheddar, grated (about 1 cup)
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″
ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big
carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple
sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
sauce About 1 cup homemade Tomato
Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish
Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)
Creamy peanut
sauce, sweetened with a little maple syrup and flavored with
ginger is tossed with cooked pasta, basil and a colorful combination of
carrots, scallions and purple cabbage.
Top the par - baked pizza dough with the remainder of the sesame
ginger sauce, the cooked pork and mozzarella cheese, bake, then add the raw onions, jalapenos and
carrots on top.
4 tablespoons butter 1 cup diced
carrots 1 cup diced red onion 1/2 lb frozen peas, thawed 8 ounces diced ham 4 cups cooked long grain rice 4 tablespoons soy
sauce 1 tablespoon oyster
sauce 1 teaspoon freshly grated
ginger 2 large eggs 4 green onions, chopped
3 - 4 cups water 1/2 teaspoon minced
ginger (or 1 inch cube of fresh
ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2
carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy
sauce Wedge of lemon for garnish
Recipe by Check full recipe at Ingredients: cabbage, chorizo, coconut, coleslaw, garlic,
ginger, salt, sesame oil, soy
sauce, onions, oil,
sauce,
carrots, spring onions, pepper,...
YOU»LL NEED: 1 Tbsp finely grated
carrot; 1/4 tsp finely grated
ginger; 2 tsp rice wine vinegar; 1/2 tsp honey; 1/2 tsp soy
sauce; 1/8 tsp toasted sesame oil; 1 Tbsp canola oil; 1/2 cup purple cabbage; 3/4 cup cooked soba noodles or whole - wheat spaghetti (from 1 oz dry); 1/2 cup broccoli florets; 1/4 cup shredded
carrots.
The ingredients for egg roll in a bowl are the same as the filling for regular egg rolls — ground meat, coleslaw mix (shredded cabbage and
carrots), soy
sauce, sesame oil, minced garlic and
ginger.
Just use some smashed garlic, the ends of your onion, ends of the
carrot, smashed and then cut into 1/2 inch chunks of lemongrass, the anise, the skin of your
ginger, lime leaf is great if you have it, and a dash of soy
sauce, the stems and some mushrooms too of course!
Egg roll in a bowl is made with very simple ingredients — ground pork or chicken, coleslaw mix (shredded cabbage and
carrots), chicken stock, soy
sauce, minced garlic and ground
ginger.
I used extra
carrot and
ginger, took a jog break after simmering the legumes the first time (a perfect stopping point, I might add), and ended up using tomato
sauce (8 oz.)
I've filled crisp lettuce cups with
ginger soy lemongrass pork,
carrots, cucumber, mint, thai basil, cucumber, spicy thai bird chiles, and topped it all with crispy fried shallots and a drizzle of Vietnamese nuoc cham
sauce.
Gently combine the ground beef with grated
carrots, scallions,
ginger, soy
sauce and sriracha
sauce.
A sweet and garlicky
sauce gets paired with a surprisingly good - for - you dough (it's full of superfood spices such as
ginger, turmeric, and cinnamon) and a delicious, wholesome filling of onions, sweet potatoes, curry paste,
carrots, garlic, coconut milk, and lime juice.
Salsa Verde from Botanica Super Bowl with Parsley Cashew Pesto from Scaling Back Deconstructed Spring Roll Bowls from Oh, Ladycakes Roasted Vegetable Tacos with Chimichurri from Minimalist Baker Spicy Broccoli Bowl with Creamy
Ginger Lentils from Dolly and Oatmeal Creamy White Bean Soup With Kale, Rosemary, and Lemon by The First Mess Fudgy Dark Chocolate Balsamic Basil Brownies from Spice and Sprout Tomato Thyme Galette with Pine Nut «Parmesan» from The Green Life Fattoush Nachos With Crispy Za'atar Roasted Chickpeas from The Full Helping Creamy Roasted Poblano
Sauce from YumUniverse Cauliflower Potato Leek Gratin with Hazelnut Béchamel + Crispy Sage from What's Cooking Good Looking Moroccan
Carrots With Aleppo Pepper and Mint from Saveur Millet Tabbouleh from Blissful Basil Sweet Potato + Black Bean Tacos with Green Dill
Sauce from Homespun Capers Chilaquiles with Cilantro Cream from One Part Plant Cookbook Minty Fruit Salad by Mark Bittman Tomato Salad With Cardamon from Bon Appetit The Green Drink with Pineapple + Mint from With Food + Love Homemade Red Harissa from Naturally Ella Toasted Pumpkin Seed Dip with Fresh Herbs from Happy Hearted Kitchen 5 Minute Magic Green
Sauce from Pinch Of Yum Blackberry Basil Healing Mask (recipe for your face!)
Wheat noodles with bell peppers,
carrots, cabbage, onion,
ginger, broccoli, snow peas tossed in roasted garlic soy
sauce
You can add any number of seasonings like soy
sauce, fish
sauce or even ketchup; and other ingredients such as
ginger, lemon grass, shredded chicken or
carrots.
• 3 serrano or Thai green chiles, stems removed, minced • 1 large cucumber, peeled and finely diced • 1/4 cup shredded
carrots • 4 green onions, chopped, including the tops • 2 tablespoons vinegar • 1 tablespoon peanut oil • 1 teaspoon soy
sauce • 1 teaspoon minced fresh
ginger • 1/2 teaspoon sesame oil • 1/2 teaspoon sugar
Combine the
carrot juice,
ginger, lemongrass and lime leaves in a small
sauce pot.
ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2 cups (500 ml) black rice 2
carrots, cut into thin sticks 1/2 daikon radish, cut into thin sticks 1 ripe mango, thinly sliced 2 nori sheets, cut into thin strips 200 g oyster or shitake mushroom, sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy bean
sauce)
ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry powder peeled onion, quartered 3 cloves garlic, peeled peeled sliced
carrot 2» fresh
ginger, peeled and thinly sliced mango, peeled and coarsly chopped, or a peeled banana and 2 Tbsps sweet mango chutney - such as Major Gray a green apple, peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire
sauce 1 cup chicken broth 6 thin boneless pork chops, pounded 2 beaten eggs 1 cup of Panko breadcrumbs cooked rice shredded cabbage tonkatsu
sauce
1 cup quinoa 2 cups chicken broth 1/4 cup soy
sauce 1 tablespoon minced fresh
ginger root 1 clove garlic, minced 1 cup frozen peas and
carrots (add more or less to taste)
We make a thai chicken broth that changes a little every time we make it but it mostly has chicken mince,
ginger, chili, lime, fish
sauce, soy
sauce, coriander root, coconut cream, chicken stock, whatever vegies we have but generally
carrots, asian greens, and bean sprouts.
Category Chinese, Fish Tags: Asian, bell pepper, brown sugar,
carrots, chinese, fish, garlic,
ginger, pineapple, soy
sauce, star anise,sweet - sour
sauce 3 Comments
Ingredients - 12 oz beef eye of round (cheap cut of meat is fine since you're going to thinly slice it)- 1 2 - inch piece of
ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of beef bone broth or beef stock (I used a mix of both)- 1 teaspoon asian fish
sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3
carrots, peeled and thinly sliced - 1 head of boy choy, cut and washed
arrowroot, bamboo shoots, broth, cayenne pepper, chopped tomatoes, garlic,
ginger, mixed vegetables, sesame oil, soy
sauce, tofu, tomatoes, zucchini, onion, oil, water,
sauce,
carrots, mushrooms, pepper, green onion, vinegar, rice, sugar, cayenne, rice vinegar, soup, vegetables, sesame, agave nectar
Recipe by Check full recipe at Ingredients: egg, corn, garlic,
ginger, peas, sesame oil, soy
sauce, onions, oil,
sauce,
carrots, rice, shrimp, flavor, sesame
3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece
ginger, thinly sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean
sauce 1 tablespoon hot chili
sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy
sauce 1/3 cup dark soy
sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large
carrots, sliced
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh
ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking
Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 1
Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile
sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 1
sauce to spice it up) * 2 tablespoons Thai fish
sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 1
sauce * 3 medium
carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as
carrots and peppers * 12 oz.
Place the
carrots,
ginger, oil, vinegar, soy
sauce, and sweetener, if using, into food processor and process until a thick paste forms.
Thai Red Curry Chickpea «Meatballs» - fresh
ginger,
carrots and garlic are blended with chickpeas and served with a creamy red curry
sauce for a satisfying and flavorful plant - based meal.
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)
Recipe by Check full recipe at Ingredients: brown rice,
carrot, cloves, egg, fish, fish
sauce, garlic,
ginger, peas, rice wine, salt, sesame oil, sesame seeds,...
Coconut
Ginger Chowder Cranberry
Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Greenest Tahini
Sauce Hummus Honey -
Ginger Glazed
Carrots Italian Kale and White Sweet Potato Soup Italian White Bean Hummus Italian White Bean Salad with Lemon Kale Bowls Kale Salad with Hazelnuts and Parmesan Lemony Purple Kale and Sorrel Salad Olive Tapenade One - Pot White Bean Stew Oven - Dried Tomatoes Pecan Pie Date Bars Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Poached Egg Roasted Red Pepper and Walnut Relish Shakshuka with Spiced Chickpeas Simple Tomato
Sauce Summer Tomato
Sauce Travel - Recovery Italian White Beans Vietnamese Iced Coffee Ice Cream
Coconut
Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry
Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole
Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's Cup Green Chile
Sauce Greenest Tahini
Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey -
Ginger Glazed
Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat
Sauce Peanut Butter S'mores Bars Pear
Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot
Sauce Pimm's Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate
Sauce Pupusas!
Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry
Sauce Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Honey -
Ginger Glazed
Carrots Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Greenest Tahini
Sauce Hummus Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Olive Tapenade Pumpkin Spice Bundt Cake with Maple Cinnamon Glaze -LCB- Vegan -RCB- Pumpkin Spice «Pop Tarts» -LCB- Vegan -RCB- Roasted Red Pepper and Walnut Relish Sun - Dried Tomato & Cauliflower Fusilli -LCB- Vegan -RCB-
Filed Under: Pasta, Rice, Noodles, Quinoa, Couscous and other whole grain recipes, Uncategorized Tagged With: basil, black pepper, broccoli,
carrots, cauliflower, Couscous and other whole grain recipes, garlic,
ginger, ketchup, lime, mixed vegetables, Noodles, onion, Pasta, Quinoa, Rice, salt, soy
sauce, spring onion, stir fry, tomato, tomato ketchup, vegan, Vegetarian
Bacon and Delicata Squash Salad Beet Salad with Fennel, Parmesan, and Egg Bleu Cheese Creamed Kale Gratins Butternut Squash and Vodka Risotto with Bacon Chicken and Swiss Chard Alphabet Soup
Ginger Beer Reduction Brussels Sprouts & Walnuts Honey -
Ginger Glazed
Carrots Italian Kale & White Sweet Potato Soup Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Oven - Dried Tomatoes Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Radishes and Butter with Baguette Recovery Vegetable Soup Shakshuka with Spiced Chickpeas Summer Vegetable
Sauce of Eggplant, Bell Pepper, and Tomato Tomato
Sauce — Marcella Hazan's Luxurious and Simple Pasta
Sauce Tomato, Bacon, and Bean
Sauce
Added mushrooms,
carrots, snow peas, broccoli rapini, baby spinach, kale, cilantro, red bell peppers,
ginger, garlic, baklouti green chili oil, cayenne pepper, doubled the finishing
sauce.
Riffs on classic snacks hit the spot, like spicy fried chickpeas ($ 5) sprinkled with garam masala, cayenne and salt, duck wings ($ 12) slathered in a black peppercorn and
ginger glaze and Thai pork sliders ($ 12), Berkshire pork patties topped with pickled
carrots, cucumber and peanut
sauce.
Carrots White beans (or chickpeas) Garlic — trust me and use Dorot cubes
Ginger — again you'll want to use Dorot Dried apricots Fresh lemon juice Tahini Sriracha
sauce Salt & pepper
Fresh grated cauliflower, or Trader Joe's frozen, is quickly stir fried with some chopped
carrots (fresh), peas (frozen), onions, garlic,
ginger, sesame oil, Tamari (or soy
sauce) and a wee bit of oyster
sauce.
1 c. quinoa (I mixed red and white together) 3/4 c. coconut milk, whisked smooth * 1/2 c. water 1 T. ground turmeric 1/4 c. tamari soy
sauce (or regular if it's what you have) 3 T. fresh squeezed lime juice 1 T. fresh
ginger, mashed 1 t. chili garlic
sauce 1 can Albacore tuna 2 medium
carrots, scrubbed Half an English Cucumber 1 sheet fresh Nori, snipped in to pieces (I used Nori powder as I have a small bag of it)