In
a wide shallow bowl mix together all ingredients from almond milk to salt.
Divide between six
wide shallow bowls and place 4 to 5 shrimp on top of each.
Fill
a wide shallow bowl with water, check the directions on your package for the temperature of the water and dampen a tea towel to prep the summer rolls on.
Stir together bread crumbs, cheese, cayenne, salt & pepper to taste in
a wide shallow bowl.
Beat the eggs, and put the eggs and panko each in
a wide shallow bowl.
Meanwhile, transfer half of beans to
a wide shallow bowl and coarsely mash with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes.
Pour the sauce into
a wide shallow bowl or pie pan.
In
a wide shallow bowl that's large enough to dip the cauliflower steaks, whisk together the chickpea flour and milk.
Using 3
wide shallow bowls, add flour, 1/2 teaspoon salt and 1/4 teaspoon pepper to first bowl.
Put the shrimp, jalapeño, shallot, tomato, green onion, and cilantro into
a wide shallow bowl.
Pour approximately 1 cup of the tomato broth into
a wide shallow bowl.
Tip the other ingredients into
a wide shallow bowl and swirl them together until everything is well mixed.
Mix together the remaining 1/2 cup of sugar and the cinnamon in
a wide shallow bowl; set aside.