chicken breast cut into 1 inch pieces Toasted sesame oil 1 T minced ginger 1 T minced garlic Cooked Rice Chopped up
vegetables of choice Soy Sauce
Not exact matches
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
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk
of choice (rice,
soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker)
Vegetable oil spray
* 3 Tablespoons
vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick sized pieces
of ginger * 1 pound boneless chicken (your
choice of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free
soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion, sliced into wedges * 1 red bell pepper, stemmed, seeded and cut into thin strips * 4 scallions, thinly slices
5 cups
Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie meat
of choice 2 carrots (diced) 2 celery stalks (diced) 4 scallions (sliced) 1 Tablespoon
soy sauce or Tamari 2 teaspoons agave nectar 1 teaspoon olive oil (for the cooked noodles)
While
vegetables are cooking, stir together
soy sauce, rice vinegar, ginger, garlic and sweetener
of choice in small bowl.
For the rolls: 280 g flour (2 1/3 cups)[I used 1/2 whole kamut flour and 1/2 all purpose flour] 1 package active dry yeast (7 g or 2 1/4 t) 30 g sugar (2 T) 205 ml vanilla or plain
soy milk, room temperature (2/3 cup + 3 T) 25 g coconut oil, melted (2 T)[
vegetable oil
of your
choice works well, too] 1/4 t salt
Pie Filling 4 medium carrots, peeled & roughly chopped 4 stalks
of celery, ends trimmed & roughly chopped 1 cup
of mushrooms, roughly chopped 3/4 cup
of peas 1 cup
of Beyond Beef Crumbles (or protein
of choice) 1 large handful
of fresh parsley, chopped (or 1 tsp dried) 1 tsp
of coconut aminos (or
soy sauce if you can tolerate
soy) 1/4 tsp each
of dried oregano, garlic, onion & thyme 1 cup
of vegetable broth + 2 tbsp
of brown rice flour
package rice noodles Assorted
vegetables (such as): 1 squash, 1 onion, 1 tomato, 3 carrots 4 — 6 cups broth (use the stock
of your
choice:
vegetable, seafood, chicken, beef)
Soy sauce to taste Fresh cilantro Lime wedges
5 cups
Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie meat
of choice 2 carrots (diced) 2 celery stalks (diced) 4 scallions (sliced) 1 Tablespoon
soy sauce or Tamari 2 teaspoons agave nectar 1 teaspoon olive oil (for the cooked noodles)