For peanut coconut sauce: 1/3 cup peanut butter 2/3 cup light coconut milk 1 clove garlic Juice from 1/2 lime 1 1/2 teaspoon soy sauce 3/4 teaspoon rice wine vinegar 3/4 teaspoon sugar 1/4 teaspoon crushed red pepper flakes 3/4
teaspoon ginger paste or minced ginger
1
teaspoon ginger paste 2 teaspoons minced fresh garlic 2 tablespoons fresh lemon juice (about 1/2 lemon) 3 tablespoons honey or agave syrup or maple syrup 6 tablespoons tamari 2 tablespoons rice vinegar (or apple cider vinegar) 1/2 teaspoon dijon mustard 1/8 teaspoon red pepper flakes 1 teaspoon sesame oil 1/4 teaspoon corn starch
Not exact matches
4 green onions, chopped, white part only 4 cloves garlic, minced 1
teaspoon peeled and minced fresh
ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2
teaspoons dark brown sugar 1/4
teaspoon ground cumin 1 tablespoon lime juice 1
teaspoon prepared prawn
paste (blacan) 1
teaspoon tamarind
paste 2 cups crunchy peanut butter Salt to taste
10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2
teaspoon turmeric powder 1 large piece galangal, peeled and chopped (or substitute
ginger) 1 small onion, chopped 1
teaspoon prawn or shrimp
paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe here
For the miso -
ginger sauce: 2 tablespoons red miso
paste 2 tablespoons Mirin (a sweet Japanese rice wine) 2 tablespoons fresh lime juice 1 tablespoon grated fresh
ginger 1
teaspoon firmly packed brown sugar
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 - 4 cups water 1/2
teaspoon minced
ginger (or 1 inch cube of fresh
ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso
paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1
teaspoon soy sauce Wedge of lemon for garnish
Add about 2 tablespoons of soy sauce (I use Ponzu for its lemony flavor), 1/2
teaspoon of
ginger - garlic
paste, 1/4 cup of hoisin sauce, 1/2 cup of creamy peanut butter and a drizzle of toasted sesame oil.
If using powdered garlic /
ginger mix, add a
teaspoon of water and mix well, if using fresh, grind both into a
paste.
Ingredients: 2 15 ounce cans chickpeas, drained and rinsed 2 garlic cloves, smashed and chopped 1 onion, chopped 1 jalapeno pepper, seeded and chopped 1 inch knob
ginger, peeled and chopped 1 15 ounce can diced tomatoes 3 tablespoons tomato
paste 1/2 lemon 1 tablespoon coriander 1
teaspoon cumin 1/2
teaspoon sea salt 1
teaspoon garam masala 1/4
teaspoon cayenne pepper 1
teaspoon tumeric 2 tablespoons butter Sour cream, garnish Cilantro, garnish
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.
1 1/3 cups whole wheat pastry flour 2/3 cup toasted wheat germ 1/2 cup quick oats 1/2 cup unsweetened shredded coconut 1
teaspoon baking soda 1/2
teaspoon baking powder 1/2
teaspoon salt 2
teaspoons ground cinnamon 1/2
teaspoon ground
ginger 1/4
teaspoon ground cloves 3 large bananas, mashed 1/3 cup coconut palm (or brown) sugar 1/3 cup 1 % milk 2 tablespoons almond butter 2 tablespoons ground flax seed 1 tablespoon molasses 1
teaspoon vanilla bean
paste
The Peanut Sauce: 1/2 cup red chilli
paste (or red chillis pureed with water) 1/4 cup peanut oil 5 cloves garlic, peeled and minced 3 shallots, peeled and minced 3 pieces lemon grass, minced 3 large pieces
ginger, peeled and minced 2 tablespoons poppy seeds 4 tablespoons minced cashews 1/4 cup minced peanuts 1
teaspoon tamarind
paste (optional) 2
teaspoons sugar Diced cucumbers and onions for garnish
Glaze: 1 cup rice wine or dry sherry 2/3 cup mirin (sweet sake, available in Asian markets) 3 tablespoons sugar 2 tablespoons minced
ginger 2 tablespoons minced green onion, including some of the greens 1 tablespoon Asian chile oil (available in Asian markets) 2
teaspoons wasabi
paste 1
teaspoon soy sauce 1
teaspoon Togarishi Seasoning, commercial or see recipe, below 1/4
teaspoon sesame oil
Filling 1 cup fresh carrot juice 1/2 cup meat of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave syrup 1/2 cup coconut butter 1/4 cup date
paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1
teaspoon ground
ginger 1/4
teaspoon ground nutmeg 1/8
teaspoon ground cloves 1/2 cup Irish moss — soaked in hot water for at least 10 minutes
tomato
paste 1 cup tomato sauce 2 large tomatoes, chopped 2
teaspoons minced
ginger 2
teaspoons minced garlic 2 green chilies, such as serranos, seeds and stems removed, minced 1 tablespoon red chile powder 2
teaspoons ground cloves 8 green cardamoms Salt to taste 3 tablespoons butter 2/3 cup cream 1
teaspoons ground fenugreek 2
teaspoons minced
ginger Honey to taste, if needed
For the huli sauce: 3/4 cup dark soy sauce (shoyu) 1 cup pineapple juice 1/2 cup honey 1/3 cup brown sugar (Hawaiian cane preferred) 3 cloves garlic, peeled and minced 1/4 cup ketchup 2 tablespoons minced fresh
ginger 1
teaspoon Asian chile
paste Coarse kosher salt to taste Freshly ground black pepper to taste
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
Pumpkin Cookies 2 cups basic mix 1/2 cup raw almond butter 1/2 cup freeze dried carrots — ground 1/2 cup date
paste 3/4 cup carrot puree (2 carrots, 1/2 cup freshly squeezed carrot juice, 1/2 ″ piece fresh
ginger root — all pureed in a high speed blender) 1/2 cup carrot pulp left from making carrot juice 1
teaspoon cinnamon 1/2
teaspoon ground
ginger 1/8
teaspoon each clove 1/8
teaspoon nutmeg
2 tablespoons oil (ghee / coconut oil) 1 medium onion, sliced 2 cloves garlic, minced 1
teaspoon freshly grated
ginger 2 - 3 tablespoons Thai red curry
paste (start with 2 and add more if you want it spicier) 2 cups (approx.)
ingredients SPICED TURKEY MEATLOAF 1 tablespoon olive oil 1 yellow onion (peeled and minced) 3 cloves garlic (peeled and minced) 1 and 1/2
teaspoons ground cumin 1 and 1/2
teaspoons ground corinader 1 and 1/2
teaspoons smoked paprika 3/4
teaspoon ground cinnamon 1/2
teaspoon cayenne 2 tablespoons tomato
paste 1 tablespoon fresh
ginger (peeled, grated) 3/4 cup gluten - free breadcrumbs 1/3 cup almond milk 1 large egg (beaten) 1/2 cup cilantro (finely chopped) 1/2 cup parsley (finely chopped) 1/4 cup mint (finely chopped) 1 pound ground turkey Kosher salt and freshly ground black pepper (to taste)
Drain the liver and marinate it with
ginger and garlic
paste, half of the turmeric powder, half of the red chilli powder and half
teaspoon of salt.
1 - 2 tablespoons olive oil 1 tablespoon red curry
paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh
ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1
teaspoon sugar (or to taste) zest of 1 lime 1/4
teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
Simply mince a chunk of
ginger and a clove of garlic and stir it into some tahini with soy sauce, rice vinegar and a good couple
teaspoons of chili
paste for a spicy kick.
Ingredients - 2 tablespoon olive oil - 1 green bell pepper, seeded, and chopped - 1 medium yellow onion, chopped - 1 jalapeño, seeded and chopped - 3 garlic cloves, minced - 1 tablespoon curry powder - 1
teaspoon sweet paprika - 1/2
teaspoon ground
ginger - 1
teaspoon sugar or honey - 1 tablespoon of tomato
paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can full - fat coconut milk - 6 eggs - Salt & pepper to taste - Chopped cilantro or parsley for topping
Whoopie Pie Frosting 2 - 2 1/2 cups confectioners» sugar 1 cup unsalted butter, softened 7.5 ounce jar Fluff (Marshmallow Cream) 2
teaspoons Vanilla Bean
Paste or vanilla extract 1/2
teaspoon ground
ginger 1/2
teaspoon ground cinnamon Dash of salt
To a medium bowl, add the pork,
ginger, garlic, garlic - chile
paste, soy sauce and 1
teaspoon of the oil.
1 tablespoon canola oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tablespoons butter 2
teaspoons lemon juice 1 tablespoon
ginger - garlic
paste 1
teaspoon garam masala 1
teaspoon chili powder 1
teaspoon ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half - and - half 1 cup tomato puree 1/4
teaspoon cayenne pepper, to taste 1 pinch salt 1 pinch black pepper 1 tablespoon canola oil 1 lb boneless skinless chicken thighs, cut into bite size pieces 1
teaspoon garam masala 1 pinch cayenne pepper 1 tablespoon cornstarch 1/4 cup water
Dressing 1 tablespoon finely grated lime peel 1/4 cup fresh lime juice (2 limes) 3 tablespoons palm sugar or brown sugar 2 tablespoons fish sauce (such as nam pla or nuoc nam) 1
teaspoon hot chili
paste (such as sambal oelek) 1
teaspoon grated peeled fresh
ginger 2 tablespoons vegetable oil
For the meat: — 1 pound ground beef or lamb (I like using a mixture of both)-- 1 yellow onion, chopped — 4 tablespoons tomato
paste — 4 cloves garlic, diced — 1 tablespoon fresh
ginger, diced — 1
teaspoon ground coriander — cayenne pepper, to taste — salt & pepper to taste — 1 cup water
For the meat: 1 onion, diced 1 - 2 cloves garlic, minced 1 tablespoon fresh
ginger, diced 1 - 2 jalapeno peppers, seeded and diced 1 1/2 pounds of ground meat, beef or lamb 1 tablespoon turmeric 1
teaspoon coriander salt & pepper to taste 3 tablespoons tomato
paste 1 1/2 cups chicken or vegetable broth or water
In a medium bowl, whisk together 2 tablespoons oil, vinegar, soy sauce, 2 grated garlic cloves,
ginger, chile
paste, and 1/4
teaspoon salt.
1 Can Tomato
Paste 1 Can Lite Coconut Milk 3 Garlic Cloves, Minced 1 inch Piece Fresh
Ginger, Grated 2 Tablespoons Red Wine Vinegar 2 Tablespoons Curry Powder 1
Teaspoon Ground Coriander 1
Teaspoon Ground Cumin 1 Large Sweet Potato, Peeled and Diced 1 Small Onion Cut Into Half Moon and Sliced Thinly (Optional) 8 Small Boneless, Skinless Chicken Thighs Garnish: Chopped Cilantro
Marinade 2 tablespoons Korean red pepper powder (gochugaru) 2 tablespoons Korean hot pepper
paste (gochujang) 1 1/2 tablespoons minced garlic 1 tablespoons finely grated
ginger with the juice 1 tablespoon sugar 1 tablespoon corn syrup 2 tablespoons sesame oil 2 tablespoons mirin wine (or sherry or white wine) 1/4
teaspoon ground black pepper
Coconut Peanut Sauce Makes about 1/2 cup Ingredients 1/2
teaspoon oil 1 clove garlic, minced 2
teaspoons ginger, minced 1/2
teaspoon chili - garlic
paste 1 cup low - fat coconut milk 3 tablespoons smooth peanut butter, preferably unsweetened 1 1/2
teaspoons sugar 1 1/2
teaspoons soy sauce 1
teaspoon Worcestershire sauce 2
teaspoons fish sauce juice of half a lime
Chop the leaves finely and mix together with 2 tablespoons finely chopped
ginger, 1 tablespoon of garlic made into a
paste with the 1/2
teaspoon salt, and the juice of 1 lime.
The second half, I added more
ginger and then divided in half, adding a hefty
teaspoon red curry
paste to one part, and a hefty
teaspoon of chili
paste with garlic to the other.
8 ounces udon or rice noodles 2 tablespoons vegetable or coconut oil 6 cloves garlic, minced 1 tablespoon minced
ginger 2 tablespoons red curry
paste 1
teaspoon turmeric 1 (1 - pound) package Nasoya extra-firm tofu, drained and cubed 2
teaspoons sea salt 2 (13.5 - ounce) cans coconut milk 1 tablespoon brown sugar 1 tablespoon lime juice Toppings: Chopped fresh basil or cilantro, toasted cashews, lime wedge
2 cans 13.5 oz coconut milk 6 organic chicken breasts 2 tablespoons coconut oil (to sauté chicken in) 8 oz frozen peas 4 peeled carrots 3 cups frozen broccoli 1/4
teaspoon garlic powder 1 - 2 tablespoons green curry
paste 1 - 2 tablespoons ground
ginger root 1/4
teaspoon Herbamere 8 - 14oz bamboo shoots (drained) 8oz can water chestnuts (drained) 1/4
teaspoon pink salt 1 tablespoon crushed garlic 4 bay leaves 1
teaspoon ground turmeric powder
1 block extra-firm tofu (about 14 ounces), cubed 1
teaspoon oil 1 red pepper, seeded and sliced thinly 1/2 cup sliced shallots 4 cloves garlic, minced 1 tablespoon minced fresh
ginger 1 tablespoon Thai red curry
paste 1/2 cup water 2 tablespoons soy sauce 1 tablespoon light agave nectar 15 leaves fresh Thai basil
Pin It Ingredients: Roasted Brussels Sprouts 1 pound brussels sprouts, ends trimmed + quartered 2 tablespoons olive oil 2 tablespoons white miso
paste pepper, to taste Ramen 2 tablespoon sesame oil 2
teaspoons fresh
ginger, grated 2 cloves garlic, minced... Continue Reading →
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece
ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili
paste) 1 clove garlic (peeled, grated) 1
teaspoon fresh
ginger (peeled, grated) 1
teaspoon lime zest
1 medium onion 3 - 4 cloves garlic 3 tablespoons olive oil 1 tablespoon tomato
paste 1
teaspoon ground cumin 1
teaspoon paprika 1/2
teaspoon ground
ginger 3/4
teaspoon sea salt 2 - 3 tablespoons chopped coriander leaves 1 lemon, juice and zest 6 boneless chicken thighs (can also use bone - in chicken pieces such as thighs / drums) 15 - 20 black or kalmata olives, pitted and halved.
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)
2 lbs skinless, boneless chicken, preferably dark meat, cut into 2 - inch pieces 1/2 cup plain yogurt (not Greek) 3 cloves garlic, grated into
paste on a Microplane 1 (1 - inch) piece fresh
ginger, finely chopped 2
teaspoons kosher salt 1
teaspoon ground turmeric 1/2
teaspoon freshly ground black pepper 1
teaspoon whole coriander 1
teaspoon whole fennel 2 tablespoons vegetable oil 1 medium onion, chopped 2 — 3 green chiles, seeded if desired 1
teaspoon garam masala 1/2 cup almond meal (or 1/2 cup cashews, that you will then need to grind into a
paste with fennel, coriander, and cilantro) 1/2 cup cilantro leaves, finely chopped Ghee rice or chapati, for serving
1 tablespoon vegetable oil 2
teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry
paste 1 tablespoon freshly grated
ginger 1/2
teaspoon ground coriander 400g tin coconut milk 1 heaped
teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
Dates are sticky, chai seeds
paste is sticky, almond butter is sticky... I ended up mixing this by hand, which means one of these balls might have a whole 1
teaspoon of
ginger.
1 large onion 2 Tablespoons Olive Oil 1 cup Red Wine 1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea with 1 Tablespoon Liquid Smoke 3 cloves Garlic (minced) 1 Tablespoon chopped Parsley or 1
teaspoon dried 1
teaspoon Smoked Paprika 1
teaspoon Red Pepper Flakes (or less if you like it mild) 1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh
ginger (about 1 to 1 1/2 inches) 1 small can tomato
paste (7 oz) 1 large can of organic diced tomatoes (28 oz)
1 1/2 pound firm white fish, boneless, such as Red Snapper or Swai 1 cup lime juice 2
teaspoons grated
ginger 1 Aji Amarillo pepper, from a jar, 1 / 4 - inch dice 1/4 cup minced red onion 1 tablespoon minced jalapeno chile 3 tablespoons minced cilantro leaves, stems discarded 1 1/2
teaspoons Aji Amarillo
paste, or more to taste
Curry
Paste 6 dried guajillo chiles, stemmed, seeded, cut in 1 - inch pieces 1/2 teaspoon kosher salt 1 lemongrass stalk, bottom 4» only, tough outer layer removed, cut into 1 - inch pieces 2 tablespoons sliced peeled fresh galangal or young ginger (not ginger root) 2 tablespoons sliced peeled fresh turmeric 1/2 cup chopped shallots 1/4 cup halved garlic cloves 1 tablespoon shrimp paste, shrimp sauce, or be
Paste 6 dried guajillo chiles, stemmed, seeded, cut in 1 - inch pieces 1/2
teaspoon kosher salt 1 lemongrass stalk, bottom 4» only, tough outer layer removed, cut into 1 - inch pieces 2 tablespoons sliced peeled fresh galangal or young
ginger (not
ginger root) 2 tablespoons sliced peeled fresh turmeric 1/2 cup chopped shallots 1/4 cup halved garlic cloves 1 tablespoon shrimp
paste, shrimp sauce, or be
paste, shrimp sauce, or belacan