Serve your cauliflower fried rice garnished with extra fresh basil and finely
sliced scallions if you feel fancy.
Not exact matches
You can also garnish with any of the following
if you like: Chopped fresh cilantro Thinly
sliced scallion or green onion Basil chiffonade (or Thai basil
if you can find it)
Serve the noodle soup in bowls and top with
sliced scallions, red pepper flakes and black sesame seeds,
if you like.
3 tablespoons vegetable oil, divided 2 large shallots, thinly
sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more
if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra
slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch
scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
3 bunches of
scallions, green parts included OR
if spring onions are in season, I use about 12 of those, either way
slice into 1 / 3 - inch / 1 cm rounds
1 tablespoon vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium
scallions, trimmed,
sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water,
if using yogurt
For the Rest: 1 lb boneless, skinless chicken breasts cubed 1 bunch fresh broccoli (at least 3 heads) chopped 1/2 cup
sliced scallions (green onions) 1/4 teaspoon crushed red pepper flakes (or more
if you like it spicy!)
COOK»S NOTES: *
If you prefer, and it's too warm, grill the eggplant in
slices, cut it up afterward, and stir in fresh chopped tomatoes with just a tablespoon or so of minced onion — perhaps
scallions — along with only half the garlic.
To prepare your stir - fry: Put a large pan of water on to boil • Peel and finely
slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
slice the ginger and garlic • Finely
slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
slice the chile •
Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your
scallions and finely
slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways •
If using the mushrooms, either tear into pieces or leave whole
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.
Serve with a dollop of yogurt,
sliced scallions, and extra lime wedges,
if desired.
for the noodle bowls: cooked somen noodles, prepared according to package instructions cucumbers,
sliced thin green
scallions, small chopped kim chi,
if you're fancy make your own, we bought a local fave: Hex 2 - 4 hard boiled eggs, i got fancy and let them hang out in dark soy sauce for extra flavor corn, cut from two cobs drizzle of sesame oil splash of rice vinegar
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly
sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more
if needed) 1 - 2 ripe Haas avocados, halved and pitted 2
scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (
if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
6 - 7oz salmon filet, cut in half 6 cups salad greens 1/4 cup each diced asparagus, sweet red bell pepper, sweet yellow bell pepper,
sliced scallions or chopped purple onion 2 oz
sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in place of dip,
if desired.
* 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 * 12 oz.
Season with 2 to 3 teaspoons salt - free all - purpose seasoning blend or any other kind of seasoning you enjoy, then stir in about 1/4 cup chopped fresh parsley and,
if you like, a couple of thinly
sliced scallions.
1 - 1/2 pound Flank Steak, Trimmed Of Fat And
Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or
if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole
Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
Sprinkle some
sliced scallions, chopped peanuts and pepper flakes,
if you like.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly
sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6
scallions,
sliced Other optional veggies: I added a cup of
sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp
if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe
if you want to go homemade
1 cup farro 4 tablespoons olive oil 2 tablespoons lemon juice [can use red wine vinegar or balsamic vinegar
if you don't have any lemon] 1 — 2 tomatoes, seeded and chopped roughly 4 - 6 radishes, thinly
sliced 4
scallions, chopped 1 bell pepper, seeded and chopped roughly Salt and pepper to taste
3 ears corn, shucked 1 teaspoon plus 2 tablespoons olive oil Juice of 1/2 lemon 1 garlic clove, minced 1/2 teaspoon kosher salt plus more for serving 1/4 teaspoon black pepper plus more for serving 1-1/2 cups shelled edamame, cooked 1 pint cherry tomatoes, halved or quartered,
if large 2
scallions thinly
sliced 2 tablespoons chives
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
Transfer the
slices to a serving plate and sprinkle with the
scallion greens (
if using) and serve warm or at room temperature, with additional hoisin sauce drizzled over the top.
Garnish with
sliced red onion, parsley,
scallions, and a drizzle of olive oil
if desired.
Spoon filling back into the eggs and sprinkle a pinch of dukkah over each egg and a few
slices of
scallion if you'd like.
optional toppings: some additional sumac,
sliced scallions,
sliced avocado, a spoonful of harissa or pesto or another sauce
if you choice
4 to 6
scallions, thinly chopped include greens 1/3 cup chopped fresh cilantro, leafy tops only To Garnish: 4 cups soy bean sprouts 10 to 12 sprigs mint 10 to 12 sprigs Thai basil (
if is not in season you can use regular) 12 to 15 fresh culantro leaves 2 or 3 Thai, serrano or jalapeño chiles, thinly
sliced 2 or 3 limes, cut into wedges «Rooster sauce» - Sriracha.
For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped
if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped
if desired 1/2 cup (40 g) thinly
sliced scallion 2 small avocados, pitted, peeled, and
sliced or chopped (optional)
Garnish with reserved tofu
slices,
scallion, avocado
if using, and extra carrot pickles.
Ingredients about 1/4 cup olive oil 1 onion, thinly
sliced 2 cloves garlic, chopped One 14 - ounce can white beans, drained 1 egg 1/2 cup fresh breadcrumbs * 1 tablespoon freshly ground Parmesan juice of half a lemon 1/2 teaspoon thyme, broken up with your fingers 1
scallion, thinly
sliced 1 1/2 tablespoons masa harina (just use flour
if you don't have masa on hand) Salt and pepper to taste 1/4 cup pesto, homemade or store - bought 1 ripe tomato (use sundried or cherry tomatoes
if you can't find a good roma or heirloom) about 1/2 cup Roasted Eggplant Spread (recipe follows) 3
slices whole grain bread
3 cups cooked freekeh, whole or cracked grain (cooled after cooking) 1 cup diced cucumber 1/2 cup pistachios, toasted 1/4 cup sultana or golden raisins 2 - 3
scallions, thinly
sliced 3 tablespoons chopped fresh mint 1/4 cup extra virgin olive oil 1 1/2 tablespoons lemon juice 1 tablespoon pomegranate molasses (
if you don't have it, make your own) 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup fat - free or reduced fat feta cheese (optional; omit for vegan version)-RRB-
Ladle soup into bowls and top with
sliced egg, reserved
scallion greens, and chile threads (
if using).
Garnish with
sliced scallion,
if using.
3 tablespoons vegetable oil 1 large garlic clove, minced 1 ounce ginger, finely grated Juice and grated zest of 2 lemons Kosher salt and freshly ground black pepper 10 ounces dried somen 24 small headless tiger shrimp, peeled, halved lengthwise, and deveined 1 cup fresh shelled or frozen green peas, or 1 1/2 cups edamame (thawed
if frozen) 1
scallion, trimmed and thinly
sliced on the diagonal
Knife Noodles: 1 1/2 cup all purpose flour 1/2 teaspoon salt 1 teaspoon vegetable oil 1/2 cup cold water Soup: 2 quarts vegetable stock 1/2 onion, thinly
sliced 2
scallions, thinly
sliced 6 cloves garlic, peeled and roughly chopped 2 inch piece ginger, peeled and thickly
sliced 1/2 teaspoon salt 1 medium potato (white or yukon gold), peeled, thinly
sliced, and cut into half circles 1 medium (Korean
if possible) zucchini, thinly
sliced and cut into half circles Garnish: 1 - 2
scallions (green only), thinly
sliced 1 teaspoon toasted sesame seeds, ground coarsely 1/4 teaspoon gochugaru (Korean red pepper powder), to taste
1 medium sized yellow onion 2 inches fresh ginger 3 quarts chicken stock (or 1/2 chicken stock, 1/2 seafood stock
if you have it) 1 ounce dried shiitake mushrooms 1 tablespoon soy sauce 1 tablespoon fish sauce 1 teaspoon sesame oil 1 tablespoon black peppercorns 3 bulbs bok choy, quartered and washed (or Chinese broccoli) 24 - 30 shrimp and pork wontons 1 package Chinese egg noodles 1 pound Xá Xíu (char sui),
sliced 1/2 cup
sliced scallions fresh cilantro 1/2 cup fried shallots Sichuan chili oil
But
if you simply sub in sea salt,
sliced scallions (green part only) or a drizzle of garlic infused oil — they are perfectly low FODMAP!