Garnishes 2 scallions, thinly sliced 1 chile pepper (Thai bird, serrano, or jalapeño), sliced 1 lime, cut into wedges 1/2
cup bean sprouts Large handful of herbs: cilantro, Thai basil, cilantro / saw - leaf herb Dash of hot sauce Hoisin sauce, sriracha (optional)
Not exact matches
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)
8 stems cavalo nero 3
large carrots (approximately 2
cups grated) 1/4 red cabbage 1 green capsicum 1
cup mung
bean sprouts 1
cup coriander leaves 1/2
cup sunflower seeds 1/2
cup pumpkin seeds 1/4
cup sesame seeds
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2
cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2
large garlic cloves 1
large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4
cup Chinese sweet
bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1
cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung
bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and stems), chopped 1/2
cup peanuts, toasted 1 bunch of scallions, shredded 2
cups finely shredded cabbage 1/2
cup mung
bean sprouts 1/2
cup broccoli or pea
sprouts 3
large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
2
large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1
large carrot, grated (about 1⁄2
cup) 1⁄3
cup diced red onion 1⁄2
cup minced fresh parsley 1
cup cooked black
beans 8 lettuce or cabbage leaves 4 slices
sprouted - grain bread (optional) 1.
1 packet kelp noodles (or glass noodles) 6 kale or cavolo nero leaves 1 Tbsp olive oil 2
large carrots 2 handfuls fresh
bean sprouts 1 handful fresh coriander 1 handful fresh basil 1 handful fresh mint 1
cup cashews (to toast)
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6
cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2
cup cooked
beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2
large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung
bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
1 tablespoon coconut oil 2 tablespoons toasted sesame oil 2 stalks lemongrass — bruised with the back of a chef's knife and chopped finely 1 tablespoon grated ginger root 2
cups sprouted or cooked mung
beans 2 teaspoons sriracha 1 tablespoon lime juice 2 teaspoons brown rice vinegar sea salt 2
cups broccoli florets 2
large carrots — julienned 3/4
cup coconut milk 2 tablespoons tamari toasted sesame seeds 1/4
cup chopped green onions basil or cilantro leaves
BURGERS: 2 1/2
cups canned garbanzo
beans, drained and rinsed 4
large eggs 1/2 teaspoon sea salt 1/3
cup chopped fresh cilantro 1 small onion, chopped zest of one lemon 3/4
cup frozen peas 1
cup toasted whole - grain bread crumbs cooking spray or olive oil burger buns desired toppings (
sprouts, grilled vegetables, tomato, etc..)
1 medium brown onion, chopped 1 clove garlic, crushed 425g can crushed tomatoes 1 carrot, peeled and diced 2 sticks celery, sliced 1
large parsnip, peeled and diced 1 tablespoon tomato paste 1 bay leaf 4
cups beef stock 2
cups water 1/2
cup small pasta 6 Brussels
sprouts, finely sliced or 1
cup sliced cabbage 300g can four
bean mix, rinsed and drained
4 pounds pork bones 2 pounds chicken bones kosher salt water 1
large yellow onion, quartered 1
large shallot (or 2 small ones), quartered 1 medium - sized daikon, peeled and cut into small chunks 1 ounce dried shiitake mushrooms 1 small rock sugar piece, about 1 tablespoon 1/2
cup dried shrimp that has been rehydrated with boiling water, rinsed and drained 3 - 4 dried squid that has been rehydrated with boiling water, rinsed and drained 1 tablespoon peppercorns 1 pound ground pork 1/2 tablespoon fish sauce 1/2 teaspoon pepper 2 tablespoons vegetable oil 1 tablespoon minced garlic 1/2 pound shrimp, shelled and deveined 1 package Hủ Tiếu Dai — chewy tapioca noodles 1/4 pound imitation crab, cut into 2 inch pieces herbs and veggies: fried shallots, fried garlic,
bean sprouts, cilantro, culantro, chilies, limes, scallions, etc. other protein options: pork slices (poached or char sui / xá xíu), boiled quail eggs, liver or other offal, sliced squid, etc..
-- 1 medium onion — 4 cloves garlic — 3 cm piece of ginger — 2 chopped shoots of lemon grass — 8
cups vegetable stock — 3 - 5 chilis — 100g shiitake mushrooms — Juice of 2 limes — 4
large diced tomatoes — Handful spinach — Handful coriander — 100g
bean sprouts — 200 - 250g Rice noodles
Ingredients: 2
large portobello mushrooms 1/4
cup olive oil Juice of 1 lemon 1 TBSP oregano 1 tsp salt 1/8 tsp pepper Tomato slices Avocado Sunflower
sprouts (or other
sprout — broccoli,
bean, etc) Cucumber slices Instructions: Remove stems and marinate the portobello mushroom caps in oil, lemon, oregano, salt and pepper mixture for 30 minutes.
To cook
beans: Place soaked or
sprouted beans in a
large pot on the stovetop, adding 4
cups of fresh filtered water per
cup of soaked
beans.
Ingredients: 1/2
cup adzuki
bean sprouts 1/2
cup alfalfa
sprouts 1/2
cup chickpea
sprouts 1/2
cup red lentil
sprouts 1/2
cup daikon radish
sprouts 1/2
cup onion
sprouts 1 medium beet, peeled and diced 2 TBSP apple cider vinegar 1 TBSP sesame oil 1 TBSP sesame seeds Instructions: Combine the
sprouts in a
large bowl.
2
large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1
large carrot, grated (about 1⁄2
cup) 1⁄3
cup diced red onion 1⁄2
cup minced fresh parsley 1
cup cooked black
beans 8 lettuce or cabbage leaves 4 slices
sprouted - grain bread (optional) 1.
• 4
large carrots, grated • 1 small daikon radish, peeled and grated • 1 English cucumber, thinly sliced • 1/4
cup (60 ml) GF rice vinegar • 1 tablespoon sugar • 1/4 teaspoon salt, plus more to taste • 2 avocados, halved and pitted • 1 - inch (2.5 cm) piece ginger, peeled and minced • 2 tablespoons to 1/4
cup (60 ml) water • 1 tablespoon fresh lime juice • 1 garlic clove • 1 tablespoon coconut oil (OF: omit) • One 16 - ounce (454 g) package
sprouted or extra-firm tofu, drained and cubed • Black pepper • 8 ounces (227 g) brown rice noodles • 2
cups (210 g) mung
bean sprouts • 1/2
cup (30 g) chopped cilantro • Unsalted peanuts • Chili sauce, such as Sriracha sauce, optional
For dinner, 3
cups of ww pasta with a mushroom tomato sauce for dinner with a
large 5
cup romaine lettuce salad with my home - made silken tofu with Dijon mustard and balsamic vinegar dressing, an ounce of toasted almonds and 1/2
cup of broccoli
sprouts; for lunch a 16 ounce bowl of 15
bean soup, a slice of Ezekiel bread, 8 ounces of carrots and a
large apple for lunch; and for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2
cups of steel cut oatmeal cooked in water with an ounce of raisins and a tablespoon of brown sugar.