I make a sesame sauce 1
tablespoon sweet chili sauce, 2 Natural Delights ™ Medjool dates, 1 clove minced garlic, 1/4 cup low sodium soy sauce and 2 tablespoons of warm water.
Marinade: 2 garlic cloves, minced 2 tablespoons fresh lime juice 2
tablespoons sweet chili sauce 2 tablespoons soy sauce 1 tablespoon fish sauce 1 tablespoon vegetable oil 1 lemongrass stalk, white part only, outer leaves removed, stalk thinly sliced (or 1 tablespoon lemongrass paste) 1 1/2 to 2 pounds skirt steak 8 ounces Vietnamese wheat noodles, Chinese egg noodles, or ramen
Not exact matches
* Using 1
tablespoon of the
sweet Thai
chili sauce will produce a very mild heat.
A little
sweet from the 1/4 cup + 2
Tablespoons fig jam, warming from 1
Tablespoon chili garlic
sauce, tangy from 3-1/2
Tablespoons rice vinegar, and rounded out by 1 cup chicken broth and 1
Tablespoon gluten - free Tamari or soy
sauce (dish will not be GF if using soy
sauce.)
3
tablespoons peanut butter (crunchy style) 2
tablespoons chili pepper jam or 1⁄4 cup
sweet chili sauce 1 1⁄4 cups hot vegetable stock 1
tablespoon toasted sesame oil 2
tablespoons soy
sauce or tamari 6
tablespoons coconut milk
4 eggs 2/3 cup spinach (I used one handful frozen spinach and did not thaw it first, just tossed in the frozen flakes) 1/4 cup red pepper, finely diced salt and pepper, to taste 2
tablespoons hot pepper jelly (or try tamarind paste, tahini,
sweet and sour
sauce, curry paste), optional and to taste pinch
chili powder, cayenne pepper, garlic, onion powder, optional and to taste 1/4 cup carrots, green peppers, mushrooms, asparagus, green beans, onions, corn, (or any vegetable that needs to be used or your have on hand), optional 1/4 cup shredded cheese, optional
Hoisin
sauce 1/2 cup reduced - sodium soy
sauce 1/2 cup mashed, cooked
sweet potato or canned pumpkin purée 1/4 cup black bean
sauce with garlic 2 to 3
tablespoons molasses 1 to 3
tablespoons dark brown sugar 2 teaspoons red wine vinegar 2 teaspoons toasted (dark) sesame oil 1 teaspoon Chinese
chili paste (or to taste) 1 to 2
tablespoons water, or as needed (optional)
ingredients PINEAPPLE BOWLS 8 cups cooked jasmine rice 2 pineapples SALMON: 4
tablespoons unsalted butter 2 6 - ounce salmon fillets 2 teaspoons dried parsley 2
tablespoons seafood seasoning 1 1/2
tablespoons cajun seasoning CHICKEN: 1 1/2 teaspoon onion powder 1/4 teaspoon freshly ground pepper 1 teaspoon Mexican - style pollo seasoning 2 teaspoons Worcestershire
sauce 2/3 cup store - bought teriyaki
sauce (divided, plus extra for finishing) 1/3 cup pineapple - ginger marinade 1/2 pound boneless, skinless chicken thighs Shrimp: 2
tablespoons unsalted butter 1/2 pound large shrimp (peeled, deveined, tails on) 1/4 cup store - bought
sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought
chili sauce
Vegetarian Mushroom Soup with Greens Recipe 1
tablespoon olive oil 1 large onion, chopped 1 package (10 ounces) fresh crimini mushrooms, sliced 1 jalapeno chile pepper, seeded and finely chopped 3 cloves garlic, finely chopped 4 cups water 1 pound
sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine sea salt 1 to 2
tablespoons tamari (soy
sauce) 2 to 3 handfuls baby hearty greens (such as Power Greens with kale, spinach and chard) Sambal oelek
chili sauce
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 baked
sweet potatoes 2 carrots 1 yellow onion 2 Cubanelle peppers chopped 1 jalapeño, minced 1 green bell pepper chopped 1
Tablespoon of olive oil 3
Tablespoons chili powder 1 teaspoon ground cumin 2 teaspoons minced garlic 2 teaspoons soy
sauce 1 can 14.5 oz.
Ingredients: 75 ml water 3
tablespoons (45 ml) creamy unsweetened almond butter 1
tablespoon (15 ml) coconut aminos 1 teaspoon (5 ml)
chili sauce or hot
sauce 2
tablespoons (30 ml) coconut sugar 1 garlic clove, minced 1/2 lime, juiced 2
tablespoons (30 ml) Avocado Oil 1 egg, * whisked (optional) 1/2
sweet onion, chopped 3
tablespoons (45 ml) chopped nuts (of your choice) 3
tablespoons (45 ml) scallions, chopped 2 medium zucchinis, spiralized
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon
chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2
tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large
sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado
sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)
Soup — 1 potato cut into cubes — 1 leek white part cut into rings — 1/2 a
chili pepper or hot
sauce — 4
tablespoons natural peanut butter avoid the kind with palm oil — 1
tablespoon sweet soy
sauce (or kecap manis)-- 1 teaspoon tamarind paste — 400 ml vegetable broth / bouillon
Recipe: — 4 - 5
tablespoons natural peanut butter avoid the kind with palm oil — Juice of 1 lime — 1 clove garlic — 1
tablespoon (
sweet) soy
sauce — 1
tablespoon tamarind paste — 1
tablespoon raw agave syrup (or maple syrup)-- Hot
sauce / sambal or fresh
chili peppers to taste — 4
tablespoons of water and / or cocunutmilk