Cut very firm tofu into slabs at least 1/2 inch thick and marinate with tamari (I use a wheat free variety), dark roasted sesame oil, fresh
grated ginger and garlic.
In a small saucepan, mix soy sauce, pineapple juice, brown sugar,
grated ginger and garlic over medium heat.
My ultimate go - to is a quinoa bowl with a ginger - sesame dressing — I just lightly sauté whatever veggies I have on hand, brown some tofu or tempeh or throw in some beans, and toss with a bunch of quinoa and my favourite dressing (roughly equal parts maple syrup, soy sauce, and lime juice to two parts tahini,
some grated ginger and garlic, and cayenne to taste).
In the same pan, heat some oil and sauté
the grated ginger and garlic until fragrant and golden brown.
The final step in this healthy fall mess is the pomegranate ginger dressing — pom juice with some freshly
grated ginger and garlic and lots of vinegar and oil.
Mix soy sauce, pineapple juice, brown sugar,
grated ginger and garlic in small saucepan over medium - low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes.
Grate ginger and garlic into soup and cook for 2 minutes before you take it off the stove.
Peel the ginger, and
grate the ginger and garlic with a microplane or box grater.
Grate your ginger and garlic.
Not exact matches
I added some
grated ginger to the onions
and garlic,
and some ground coriander
and turmeric with the cumin.
3 tablespoons vegetable oil 3 tablespoons butter 3 tablespoons Trinidadian Curry Paste, recipe here 2 onions, chopped 2 cloves
garlic, crushed
and minced 1 tablespoon freshly
grated ginger 3 medium tomatoes, chopped 2 tablespoons lime juice 2 pounds cooked lobster meat
4 ounces fresh coconut,
grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled
and chopped (or substitute
ginger) 10 shallots, peeled
and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves
garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
Mix the hoisin sauce, soy sauce,
grated ginger, Sriracha, rice wine vinegar
and grated garlic in a large bowl or resealable plastic bag.
Soup 2 tablespoons olive oil 2 pounds carrots, peeled, thinly sliced 1 large onion, finely chopped 4 regular or 6 small
garlic cloves, peeled
and smashed 1 tablespoon finely chopped or
grated ginger, or more to taste (it could easily be doubled) 4 cups vegetable broth 1/4 cup white miso paste, or more to taste
grated garlic and ginger has made my heart beat very fast so l have reduced the intake, also it has healed me from virginal smell l am totally healthy, side pains are gone
Made this with a honey
ginger glaze: 1 tablespoon each soy sauce, honey, melted butter
and grated ginger, 1/2 tablespoon each olive oil
and toasted sesame oil
and 1large clove of minced
garlic.
1 1/2 pounds carrots, peeled
and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of
garlic, minced 2 tablespoons
grated fresh
ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt
and pepper, to taste 2 teaspoons fresh lime juice crushed red pepper, to taste chopped fresh cilantro
Add the
garlic and grated ginger and continue to cook, stirring regularly so the
garlic doesn't burn, until the mixture is brown
and very fragrant.
Heat oil in a pressure cooker, add finely chopped vegetables, crushed
garlic and grated ginger in it
and sauté for 2 - 3 minutes on medium heat.
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon
grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh
ginger root 1 Tablespoon minced
garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion,
and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
In a large pot, saute the chopped onion, minced
garlic and grated ginger in some water until the onion is soft.
Onion chopped — 1
Ginger grated — 1 inch
Garlic cloves chopped — 3 Soya sauce — 1 tsp Worcestershire sauce — 1 tsp Sriracha hot chili sauce — 3 tbsp Honey — 2 tbsp
Garlic salt / salt to taste Vegetable oil — 3 tsp for sauce
and oil for frying potatoes.
1 1/4 lbs tuna steak, skin
and dark edges trimmed 4 Tbsp teriyaki sauce 1 scallion, chopped 2 tsp
grated fresh
ginger 2 cloves
garlic, chopped 1 can (6 oz) unsweetened pineapple slices 2 slices (2 oz) low - fat mozzarella cheese, halved 4 leaves lettuce 4 sesame seed sandwich buns
2 tablespoons red palm oil 1 large yellow onion, diced 1 apple, peeled, cored,
and grated 1/4 cup molasses 1/3 cup apple cider vinegar 1 tablespoon peeled
and grated fresh
ginger 1 1/2 tablespoons fish sauce 1/4 teaspoon ground mace 1 clove
garlic, crushed 1 teaspoon ground turmeric Pinch of ground cinnamon
Add
grated onion - tomato, crushed
garlic -
ginger, turmeric powder, sprouted lentils, beans, grain
and about 3 cups of water in a pressure cooker
and cook for 5 - 6 whistles.
Add dill, minced
garlic and grated ginger, then using a blender or a handheld blender, puree the soup until creamy.
1 cup gluten - free soy sauce 2 tablespoons vinegar (apple cider or rice wine vinegar) 1/4 cup brown sugar 1 tablespoon fresh
ginger, peeled
and grated 1 clove
garlic, minced 1 bunch chives, chopped 1 pound chicken breast, cut into small pieces 1/4 pound sliced bacon
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I only used two large breasts
and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium
garlic cloves, minced 1 tablespoon
grated fresh
ginger
Add the
grated garlic clove,
ginger, soy sauce
and Sriracha.
Mix in the minced
garlic,
grated ginger, red chile pepper
and cook for an additional minute, until the
garlic is fragrant — it should start to smell awesome.
In a medium bowl whisk together the ponzu sauce, soy sauce, fresh
grated ginger,
garlic, sesame oil
and red chili flakes.
Ingredients 1 cup brown lentils 1 large yellow onion, diced small 2 carrots, peeled
and diced 4 cloves
garlic, miced 2 tablespoons fresh
ginger,
grated 1/4 cup peanut oil (vegetable oil will do) 10 plum tomatoes, chopped 1/2 cup tomato paste 1 cup vegetable stock or 1 cup water + 2 veg boullion cubes 1 cup frozen green peas
What's in it: 2 tablespoons coconut oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending on preference)
grated fresh
ginger 4
garlic cloves, minced 3 cups low sodium vegetable broth 1 butternut squash, peeled
and cubed (about 5 cups) 1 14 - oz can light coconut milk 1/4 cup red curry paste 1/4 tsp.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4
garlic cloves, minced 1 1 - inch piece fresh
ginger root, peeled
and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled
and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely
grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
Prepare the other ingredients: trim the Brussels sprouts
and slice in half,
grate the
ginger, finely chop the
garlic and chili
and mix it into a paste with the
ginger.
3 tablespoons
Ginger - Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely m
Ginger -
Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely m
Garlic Paste, recipe follows (or 1 tablespoon
grated fresh
ginger and 3 cloves garlic put through a garlic press or finely m
ginger and 3 cloves
garlic put through a garlic press or finely m
garlic put through a
garlic press or finely m
garlic press or finely minced)
In a small bowl whisk together the olive oil, Thai sweet red chili sauce, lemon juice, minced
garlic, miso paste
and grated ginger.
1 tablespoon olive oil 1 medium onion, diced 1 clove
garlic, minced 2 teaspoons fresh
ginger,
grated 1 tablespoon ground coriander 2 teaspoons ground cumin 1/2 teaspoon ground cayenne pepper 1 teaspoon ground turmeric 2 teaspoons paprika 1 teaspoon garam masala 1 (15 - ounce) can diced tomatoes (juices included) 2/3 cup water 4 cups cooked chickpeas or 2 (15 - ounce) cans chickpeas, drained
and rinsed 1/2 teaspoon salt 1/2 lemon (juiced)
1 acorn squash 1 - 2 tablespoons olive oil, divided 1 small onion, diced 1 - 2 cloves
garlic, minced 1/2 teaspoon or more
ginger, peeled
and grated 1 carrot, diced 1/8 teaspoon cloves pinch of cardamom, cinnamon,
and nutmeg 1 teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock salt
and pepper 1/4 -1 / 2 cup or more cashew cream
My favorite: simmer spring water with chopped
garlic, any kind of chopped hot pepper,
and grated ginger; turn off heat
and whisk in tomato paste, sweet white miso,
and a little agave nectar or some other sweetener.
In a small bowl combine the soy sauce, water, sesame oil, brown sugar, rice vinegar,
grated ginger, minced
garlic, sesame seeds,
and cornstarch.
In a bowl, combine 1/4 cup soy sauce, 2 Tbsp water, 1 Tbsp toasted sesame oil, 2 Tbsp brown sugar, 2 Tbsp rice vinegar, 1 Tbsp
grated fresh
ginger, 2 cloves of minced
garlic, 2 Tbsp sesame seeds,
and 1 Tbsp cornstarch.
1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons freshly
grated ginger 3 cloves
garlic,
grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled
and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for serving
3 tablespoons vegetable oil 4 onions, chopped 1 small piece of
ginger, peeled
and grated 1 large clove
garlic, crushed 1 tomato, chopped 1 1/2 cups water 1 tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat of choice Fresh chopped cilantro for garnish
Then add chopped
garlic (maybe 4 - 5 cloves for a head of cauliflower), chopped onion, turmeric, maybe some chili
and fresh
grated ginger.
10 dried red chillis, such as Piquins, stems
and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups
grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece
ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves
garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
1/4 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon granulated sugar 4 teaspoons Vietnamese fish sauce (Nuoc Mam) 12 large basil leaves 1 whole snapper, about 2 pounds, cleaned, head
and tail left on 4 cloves
garlic, minced 1 tablespoon
grated ginger 1 serrano or jalapeño chile, seeded
and minced 2 tablespoons lime juice (1 lime) Vietnamese dipping sauce (Nuoc Cham), recipe follows
1 large head of cauliflower, washed
and cut into florets 1 quart of purple potatoes, washed
and quartered Salt 1 yellow onion, diced 6 cloves of
garlic, minced 2 inch nub of
ginger, peeled
and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
* 3 cups fresh or frozen corn kernels * 2 tablespoons
grated fresh
ginger (I use a micoplane zester) * 1 teaspoons galangal powder (also called laos in some countries) * 2 cloves
garlic, finely chopped * 5 shallots, finely chopped * 2 hot red chilis, seeded
and finely chopped * 2 eggs * 3 tablespoons rice flour * 1/2 cup small shrimp, peeled, deveined
and chopped coarse * salt
and pepper * oil for shallow frying
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves
garlic, peeled
and minced or crushed 1 tablespoon
grated peeled fresh
ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed
and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves