baked tofu: 1 16 - oz block extra firm tofu 3 tablespoons honey 5 tablespoons soy sauce 1 garlic clove, grated 1 teaspoon fresh ginger, grated 2
tablespoons rice vinegar salad: 1 pound fresh Asian noodles (I used -LSB-...]
Not exact matches
Barley Tomato
Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1
tablespoon balsamic
vinegar 1
tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black
rice or other black
rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3
tablespoons chopped mint leaves handful basil leaves — torn about 2
tablespoons each minced dill and parsley — optional
1 pound whole - grain spaghetti 3
tablespoons raw ginger root 2 cloves garlic 1 1/2 cups peanut butter, smooth unsalted 1 cup
rice wine
vinegar 1/3 cup sugar 1/3 cup soy sauce 1/2 cup water 2
tablespoons sesame
salad oil (or another cooking oil) 1
tablespoon red pepper flakes or cayenne pepper (or to taste) 2 1/2 pounds frozen mixed vegetables 2
tablespoons vegetable oil 3
tablespoons sesame seeds
Wild
Rice Salad with Broccoli Recipe 2 cups cooked wild rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black pe
Rice Salad with Broccoli Recipe 2 cups cooked wild
rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black pe
rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2
tablespoons extra virgin olive oil 2
tablespoons orange juice 1
tablespoon sherry
vinegar 1
tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black pepper
250 puy or beluga lentils 1
tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1
tablespoon tahini 1
tablespoons honey or agave syrup juice of 1 lime 3
tablespoons soy sauce 2
tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber
salad 1/2 cucumber, shaved into ribbons 4
tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown
rice or other whole grain lime wedges
* 1/2 pound sugar snap peas, trimmed, strings removed * 5 ounces (6 cups) mixed
salad greens * 5 scallions, thinly sliced diagonally * 2 small zucchini, thinly sliced into ribbons with a vegetable peeler * 1/3 cup fresh basil, large leaves torn * 1
tablespoon plus 1 teaspoon
rice vinegar (not seasoned) * 2 teaspoons extra-virgin olive oil * 1 teaspoon fresh lemon juice * 1/2 teaspoon finely grated fresh ginger * 1/2 teaspoon honey * Coarse salt * 1/4 teaspoon freshly ground pepper
Black Japonica
Rice Salad with Lemon Vinaigrette 1 cup black japonica rice 2 cups water 1 fresh squeezed lemon 2 tablespoons white balsamic vinegar 2 garlic... [Read More
Rice Salad with Lemon Vinaigrette 1 cup black japonica
rice 2 cups water 1 fresh squeezed lemon 2 tablespoons white balsamic vinegar 2 garlic... [Read More
rice 2 cups water 1 fresh squeezed lemon 2
tablespoons white balsamic
vinegar 2 garlic... [Read More...]
cooked small shrimp (often called
salad shrimp) 1 rib celery, diced 2
tablespoons diced English cucumber 2
tablespoons diced red onion 1
tablespoon extra virgin olive oil 1
tablespoon rice vinegar 1 1/2 teaspoons white granulated sugar 1/4 teaspoon fine ground sea salt