Recipes of the world

INGREDIENTS 1 lb beef brisket (or lamb, pork or chicken) 2 Tbsp olive oil 1 onion, peeled and cut vertically into quarters 1 tsp oregano 1 tsp ground cumin Salt, to taste Freshly ground black pepper, to taste 8 small red or white new potatoes 2 carrots, peeled and cut across into four pieces 1 red or green bell pepper, seeded and cut into quarters 1 stalk celery, chopped 4 2-inch chunks pumpkin meat 1 cup of rice 5-6 cup boiling water 2 ears corn, each cut into four rounds 1 cup peas or green beans 2 Tbsp chopped cilantro RECIPE PREPARATION Cut brisket into eight equal portions. Heat oil in a large pot, add meat and brown well. Add onion, oregano, cumin, salt, and pepper; stir, and continue cooking over medium heat for five minutes. Add potatoes, carrots, bell pepper, celery, pumpkin, and rice; add enough boiling water to cover the contents completely. Simmer for ten minutes, stirring occasionally. Add corn, peas or green beans and cook for an additional

INGREDIENTS 1 tbsp. vegetable oil 3 cloves garlic, minced 1 onion, diced 1 carrot, diced 3 c. leftover cooked white rice 1 tsp. kosher salt 1/2 c. frozen peas 1/2 c. frozen corn kernels 3 large eggs 2 green onions, chopped RECIPE PREPARATION In a large skillet over medium heat, heat oil and cook garlic, onions, and carrots, 4 to 5 minutes. Increase heat to medium-high, then fold in rice and salt and cook until lightly toasted, 3 to 4 minutes. Add peas and corn and mix until warmed through. Meanwhile, in a small non-stick skillet over medium-low heat, scramble eggs. Fold eggs and green onions into fried rice and serve immediately.

INGREDIENTS FOR THE NOODLES 1 tbsp. vegetable oil 3 boneless skinless chicken breasts 2 tsp. garlic powder 1 tsp. cayenne Kosher salt Freshly ground black pepper 3 cloves garlic, minced 1/4 c. thinly sliced green onions 1 red bell pepper, chopped 1 large carrot, cut into matchsticks 1 large zucchini, cut into half-moons 12 oz. cooked lo mein noodles Freshly chopped cilantro, for garnish FOR THE SAUCE 1/3 c. low-sodium sauce Juice of 1/2 lime 2 tbsp. chili garlic sauce (or Sriracha) 1 tbsp. creamy peanut butter 2 tbsp. low-sodium chicken broth RECIPE PREPARATION In a large skillet over medium heat, heat oil. Add chicken and season with garlic powder, cayenne, salt, and pepper. Cook until golden, 8 minutes, then flip and season the other side and cook 8 minutes more. Set aside to let rest 10 minutes, then cut into bite-size pieces. Add garlic and green onions to the skillet and cook until fragrant, 1 minute. Add bell pepper, carrots, and zucchini and cook

INGREDIENTS 1 lb. skirt steak, thinly sliced into 1/4" strips kosher salt Freshly ground black pepper 3 tbsp. cornstarch 1 tsp. plus 1 tbsp. canola oil, divided 1 lb. green beans, trimmed 3 cloves garlic, minced 3" piece of ginger, peeled and grated 1/4 c. soy sauce 1 tbsp. rice wine vinegar 3 tbsp. sugar 2 green onions, chopped 1 tbsp. sesame seeds RECIPE PREPARATION Place beef in a large mixing bowl and pat dry with paper towels. Season with salt and pepper, toss with cornstarch until well coated and set aside. In a large skillet over medium-high heat, drizzle 1 teaspoon oil and cook green beans 1 minute. Add 2 tablespoons water and cover with a lid to steam, 1 minute more. Transfer green beans to a plate and discard any excess water. Return skillet to high heat and add remaining tablespoon oil. When the oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Reduce to medium heat and add garlic, ginger, soy

INGREDIENTS FOR THE CHICKEN 1 lb. chicken, chopped into 1" pieces 1/2 c. cornstarch 1/2 c. all-purpose flour kosher salt Freshly ground black pepper vegetable oil FOR THE SAUCE 1 tbsp. sesame oil 2 cloves garlic, minced 1 tsp. minced fresh ginger 1 tbsp. cornstarch 1/4 c. soy sauce 1/2 c. low-sodium chicken broth 2 tbsp. apple cider vinegar 1 tbsp. hoisin sauce 1 tbsp. honey 2 green onions, thinly sliced 1 tbsp. sesame seeds 1/3 c. mayonnaise sriracha 4 Hamburger buns Lettuce, for serving RECIPE PREPARATION In a medium bowl, combine chicken, cornstarch, flour, salt, and pepper. Toss until the chicken is evenly coated. In a large skillet over medium heat, add enough vegetable oil to coat the bottom of the skillet. When the oil is shimmering, add the chicken in a single layer. Cook until golden and cooked through, 8 to 10 minutes. Remove chicken, season with more salt and pepper and drain on paper towels. Add sesame oil to the skillet, then stir

INGREDIENTS 12 oz. package udon noodles 3 tbsp. smooth peanut butter 3 tbsp. soy sauce 2 tbsp. sesame oil 1 tbsp. honey 1 tbsp. lime juice 1 clove garlic, minced 2 c. Shredded chicken 2 c. broccoli florets, steamed 2 avocados, thinly sliced 2 green onions, thinly sliced 1 tsp. sesame seeds RECIPE PREPARATION In a large pot of salted boiling water, cook noodles according to package instructions. Drain noodles and rinse with cold water to cool. Return noodles to saucepan. Add peanut butter, soy sauce, sesame oil, honey, lime juice, and garlic. Stir until sauce is creamy and noodles are fully coated. If the sauce is too loose, turn heat to low and cook until the sauce has thickened, about 1 minute. Divide noodles between bowls. Top each serving with chicken, broccoli, avocado, and green onions. Garnish with sesame seeds and serve warm or at room temperature.

INGREDIENTS 2 tbsp. low-sodium soy sauce 2 tbsp. oyster sauce 2 tbsp. dry sherry 2 tsp. sugar 1 tsp. sesame oil 1/2 tsp. Freshly ground black pepper 10 oz. dry chow mein noodles 2 tbsp. extra-virgin olive oil 1/2 small onion, thinly sliced 1 carrot, peeled and julienned 8 oz. snow peas, thinly sliced on a bias 6 canned and drained baby corn, sliced lengthwise 1 c. shredded savoy cabbage Toasted sesame seeds, for garnish RECIPE PREPARATION In a mixing bowl, whisk together soy sauce, oyster sauce, sherry, sugar, sesame oil, and pepper and set aside. Place noodles in a large, shallow baking dish and top with 4 cups boiling water. Let sit 10 minutes, then drain and set aside. In a large skillet or wok over high heat, heat olive oil. Add onion and carrot and cook, 2 minutes. Add snow peas and baby corn and cook 2 minutes more. Add cabbage and cook, 1 minute. Add noodles and sauce to the skillet and toss until combined. Cook until vegetables have blistered and th

INGREDIENTS 2 large eggs, beaten 1/2 c. plus 1 tbsp. cornstarch, divided 1/4 c. all-purpose flour Kosher salt Freshly ground black pepper 2 lb. boneless skinless chicken breasts, cut into 1” pieces Canola oil 2 cloves garlic, minced 1/2 tsp. freshly minced ginger 1/2 tsp. crushed red pepper flakes 2/3 c. freshly squeezed orange juice 2 tbsp. low-sodium soy sauce 1 tbsp. apple cider vinegar 2 tbsp. sweet chili sauce 2 tbsp. hoisin sauce 1 tbsp. brown sugar Juice of 1/2 lemon 2 green onions, thinly sliced Cooked white rice, for serving RECIPE PREPARATION Set up a dredging station: In one bowl, add eggs, and in a second bowl, mix together ½ cup cornstarch and flour and season with salt and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, tapping off any excess.  In a large, deep skillet over medium-high heat, heat ¼'' oil. Fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.  In a s

INGREDIENTS 1 c. water 1 c. granulated sugar 1 c. walnuts 1 lb. shrimp, peeled and deveined Kosher salt Freshly ground black pepper 2 large eggs, beaten 1 c. cornstarch Vegetable oil for frying 1/4 c. mayonnaise 2 tbsp. honey 2 tbsp. heavy cream Cooked white rice, for serving Thinly sliced green onions, for garnish RECIPE PREPARATION In a small saucepan over medium heat, combine water and sugar and bring to a boil. Add walnuts and let boil for 2 minutes. Using a slotted spoon, remove walnuts and let cool on a small baking sheet.  Pat shrimp dry with paper towels and season lightly with salt and pepper. Place eggs in a shallow bowl and cornstarch in another shallow bowl. Dip shrimp in eggs, then in cornstarch coating well.  In a large skillet over medium heat, heat 1” of oil. Add shrimp in batches and fry until golden, 3 to 4 minutes. Remove with a slotted spoon and place on a paper towel-lined plate.  In a medium bowl, whisk together mayonnaise, honey, and

INGREDIENTS 1/4 c. soy sauce, divided 1 tbsp. rice wine (or white wine) 3 tsp. cornstarch, divided 1 lb. chicken breast, chopped into 1" pieces 1/4 c. low-sodium chicken broth 2 tbsp. apple cider vinegar 1 tbsp. hoisin sauce 2 tsp. sesame oil 1 tsp. garlic chili paste 1 tbsp. vegetable oil 2 cloves garlic, minced 1 bell pepper, chopped 3 green onions, finely sliced 1/3 c. Chopped peanuts RECIPE PREPARATION In a medium bowl, combine 1 tablespoon soy sauce, rice wine, and 1 teaspoon cornstarch. Whisk until smooth then add the chicken and toss to coat. Marinate 15 minutes. Make the sauce: In a small bowl, whisk together the remaining 3 tablespoons soy sauce, remaining 2 teaspoons cornstarch, chicken broth, apple cider vinegar, hoisin sauce, sesame oil, and garlic chili paste. Whisk until evenly combined. In a large skillet over medium-high heat, heat vegetable oil. Add chicken and cook until golden and almost cooked through about 10 minutes. Remove from he

INGREDIENTS FOR THE LO MEIN 1 tbsp. sesame oil 1/2 lb. white shrimp, peeled and deveined 1 green bell pepper, thinly sliced 1 red bell pepper, thinly sliced 1 c. broccoli florets 1/3 c. thinly sliced carrots (or matchstick) 6 oz. spaghetti, cooked and drained 3 green onions, chopped FOR THE SAUCE 1/2 c. soy sauce 2 tbsp. brown sugar 1 tbsp. sesame oil 1 tbsp. cold water 2 tsp. cornstarch RECIPE PREPARATION Drizzle a large skillet with sesame oil. Over medium-high heat, cook shrimp, peppers, broccoli, and carrots until veggies are tender and shrimp is pink, 5 to 7 minutes. Whisk together all sauce ingredients and add to the pan. Bring to a boil, then reduce to a simmer. Stir in noodles and green onions and cook, 3 to 4 minutes longer. Serve immediately.

INGREDIENTS 2/3 lb. ground pork 2 tsp. soy sauce 2 tsp. Chives, thinly sliced 1 tsp. rice wine vinegar 1 tsp. cornstarch 1 tsp. grated ginger 1 garlic clove 1/2 tsp. crushed red pepper flakes 1/2 tsp. sesame oil 1 package square wonton wrappers 1/4 c. water FOR THE SOUP 4 c. chicken broth 2" piece of peeled ginger 2 tsp. soy sauce 2 garlic cloves, smashed 1/4 tsp. sesame oil 2 tbsp. Sliced green onions, for garnish RECIPE PREPARATION In a large bowl, mix pork, soy sauce, chives, vinegar, cornstarch, ginger, garlic, red pepper flakes, and sesame oil until fully incorporated. Using your finger, wet the edges of the wonton wrapper with water. Place half a tablespoon of pork filling in the center of the wonton wrapper. Fold the wonton in half diagonally to create a triangle, and seal the edges. Fold the two identical corners in on each other and press again to seal. Repeat until all wonton wrappers are filled. Bring all soup ingredients to a boil. Simme

INGREDIENTS FOR MARINADE 3 tbsp. cornstarch 1 tbsp. low-sodium soy sauce 1 tbsp. rice wine 1 lb. sirloin or flank steak, thinly sliced against the grain FOR SAUCE 1/2 c. low-sodium soy sauce 2 tbsp. rice wine 2 tbsp. chili garlic sauce 2 tsp. sesame oil 1 tbsp. minced ginger 3 cloves garlic, minced 1 tbsp. cornstarch Canola oil, for frying 2 large carrots, sliced into matchsticks 1 red bell pepper, sliced into matchsticks 6 dried chile peppers 2 green onions, thinly sliced, for garnish Sesame seeds, for garnish RECIPE PREPARATION In a medium bowl, stir together cornstarch, soy sauce, and rice wine. Add the steak and toss to coat. Let marinate for 15 minutes. Meanwhile, make the sauce: In a bowl, mix together the soy sauce, rice wine, chili sauce, sesame oil, ginger, and garlic. Set aside.  In a large skillet, add 1 tablespoon canola oil over medium-high heat. Cook the steak, in batches if needed, until golden brown and just about cooked through, about 3

INGREDIENTS 1 tbsp. vegetable oil 1 clove garlic, minced 1 tbsp. minced fresh ginger 1 lb. ground pork 1 tbsp. sesame oil 1/2 onion, thinly sliced 1 c. shredded carrot 1/4 green cabbage, thinly sliced 1/4 c. soy sauce 1 tbsp. Sriracha 1 green onion, thinly sliced 1 tbsp. sesame seeds RECIPE PREPARATION In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 to 2 minutes. Add pork and cook until no pink remains. Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add soy sauce and Sriracha. Cook until cabbage is tender, 5 to 8 minutes. Transfer mixture to a serving dish and garnish with green onions and sesame seeds. Serve. NUTRITION 420 calories, 22 g protein, 11 g carbohydrates, 3 g fiber, 5 g sugar, 32 g fat, 10 g saturated fat, 710 mg sodium

INGREDIENTS 12 oz. refrigerated chow mein noodles or dry spaghetti 1 tbsp. sesame oil 1 lb. boneless skinless chicken thighs, cut into 1" pieces Kosher salt Freshly ground black pepper 1 clove garlic, minced 1 tsp. freshly grated ginger 1 carrot, grated 1/2 head small cabbage, shredded 1/4 c. low-sodium chicken broth 1/4 c. low-sodium soy sauce 2 tbsp. oyster sauce Thinly sliced green onions, for garnish Toasted sesame seeds, for garnish RECIPE PREPARATION Cook chow mein noodles according to package instructions and drain.  In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper. Add chicken and cook until golden and crispy, 7 to 8 minutes. Move chicken to one side of the skillet, and to another side, add garlic, ginger, carrot, and cabbage and cook until tender, 3 minutes. Meanwhile, make the sauce: In a medium bowl, whisk together broth, soy sauce, and oyster sauce.  Pour sauce over the skillet and add cooked noodles,

INGREDIENTS 2 tbsp. extra-virgin olive oil 3 chicken breasts (about 1 1/4 lb.) Kosher salt Freshly ground black pepper 2 tbsp. sesame oil, divided 1 medium onion, chopped 2 carrots, peeled and diced 3 cloves garlic, minced 1 tbsp. freshly minced ginger 4 c. cooked white rice (preferably leftover) 3/4 c. frozen peas 3 large eggs, beaten 3 tbsp. low-sodium soy sauce 2 green onions, thinly sliced RECIPE PREPARATION In a medium skillet over medium heat, heat olive oil. Season chicken with salt and pepper on both sides, then add to skillet, and cook until golden and no longer pink, 8 minutes per side. Remove from skillet and let rest 5 minutes, then cut into bite-sized pieces. To the same skillet, heat 1 tablespoon sesame oil. Add onion and carrots and cook until soft, 5 minutes, Add garlic and ginger and cook until fragrant, 1 minute more. Stir in rice and peas and cook until warmed through 2 minutes. Push rice to one side of the skillet and add remaining tables

INGREDIENTS 1 lb. ground beef 1/2 c. panko bread crumbs 3 green onions, thinly sliced, divided 1 egg 2 cloves garlic, minced 2 tsp. sesame oil, divided red pepper flakes kosher salt Freshly ground black pepper Vegetable oil, for skillet 2 tsp. minced ginger 3/4 c. low sodium chicken broth 1/2 c. low sodium soy sauce 1/4 c. brown sugar 2 tbsp. hoisin 3 packs instant ramen Sesame seeds, for garnish RECIPE PREPARATION In a large bowl, combine ground beef, panko bread crumbs, about half green onions, egg, garlic, and 1 teaspoon sesame oil. Season with red pepper flakes, salt, and pepper, then mix until well combined. To form meatballs, scoop a heaping tablespoon of mixture and roll into balls. In a large skillet over medium-high heat, heat a thin layer of vegetable oil. Add meatballs and sear until each side develops a crust, about 2 minutes per side. Remove meatballs from skillet, and add remaining sesame oil. Stir in ginger and cook until fragrant, about 30

INGREDIENTS 3 tbsp. extra-virgin olive oil 2 tbsp. sweet chili sauce 1 tbsp. sriracha Juice of 1 lime 3 cloves garlic, minced 1 medium cauliflower, cut into florets kosher salt Freshly ground black pepper 1 tsp. Chopped cilantro, for garnish RECIPE PREPARATION Preheat oven to 425º. In a small bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic. On a large baking sheet, toss cauliflower in the sauce until fully coated. Season generously with salt and pepper. Spread into an even layer and roast until slightly charred and tender, 30 to 35 minutes. Garnish with cilantro and serve. FOR THE AIR FRYER- In a large bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic. Add cauliflower to the bowl, season generously with salt and pepper, and toss well to combine. Place one-third of the cauliflower in a single layer in the basket of the Air Fryer. Cook at 360º for 12 minutes, tossing halfway through.

INGREDIENTS 3 tbsp. canola oil, divided 4 boneless, skinless chicken thighs, cut into 1" pieces 1" piece ginger, minced 1 large head broccoli, cut into small florets 1 red bell pepper, chopped 4 4-6 dried chilis 2 tbsp. sherry 1/4 c. low-sodium soy sauce 1 tsp. cornstarch 2 tsp. sambal oelek (Chilli and Pepper Paste) 1 tsp. sesame oil Rice, for serving RECIPE PREPARATION In a large skillet over medium heat, heat 2 tbsp canola oil. Add chicken and fry until cooked through, 7 minutes then remove from pan. Heat remaining canola oil in the same pan. Add ginger and cook until fragrant, 1 minute then add broccoli, bell pepper, and red chilis. Cook until vegetables are tender, 5 minutes.  In a small bowl combine sherry, soy sauce, cornstarch, sambal oelek, and sesame oil. Add to pan and simmer until sauce thickens, 3 minutes. Add chicken back to the pan and toss to coat. Serve over rice.

INGREDIENTS FOR THE MARINADE 2/3 c. low-sodium soy sauce, divided Juice of 1/2 lime 3 tbsp. packed brown sugar, divided 2 tbsp. cornstarch, divided Kosher salt Freshly ground black pepper 1 lb. sirloin steak, sliced thinly against the grain 2 tbsp. vegetable oil 3 cloves garlic, minced 1/3 c. low-sodium beef (or chicken) broth 2 tsp. Sriracha (optional) 1 head broccoli, cut into florets Sesame seeds, for garnish Thinly sliced green onions, for garnish RECIPE PREPARATION In a medium bowl, whisk 1/3 cup soy sauce, lime juice, 1 tablespoon brown sugar, and 1 tablespoon cornstarch until combined. Add steak, season with salt and pepper, and toss until steak is coated. Marinate 20 minutes.  In a large skillet over medium-high heat, heat oil. Add steak in a single layer, working in batches if needed, and cook until seared, about 2 minutes per side. Remove steak and set aside.  Stir in garlic and cook until fragrant, about 1 minute. Stir in remaining 1 tablespoon

INGREDIENTS 1 pound skinless, boneless chicken breasts Salt 1/2 cup mayonnaise 2 Tbsp mustard 1 Tbsp cider vinegar 2 teaspoons paprika 1 teaspoon Cajun or Creole seasoning 1 teaspoon prepared horseradish 2 hard-boiled eggs, chopped 1/2 cup chopped celery 1/2 cup chopped green pepper 1/4 cup chopped green onion Tabasco or other hot sauce to taste RECIPE PREPARATION Poach the chicken: Set a 2-quart pot of well salted water over high heat. As the water heats to a boil, cut the chicken breasts into large (2 1/2-inch) chunks. When the water boils, add the chicken. Return to a simmer, then turn off the heat, and cover the pot. Let sit for 15 minutes (time it) or more while you prepare everything else. Make the dressing, mix in the eggs and vegetables: In a large bowl, mix the mayo, mustard, vinegar, paprika, Cajun seasoning and horseradish together. Mix in the eggs, celery, green pepper, green onion. Dice chicken, mix with salad: Using a slotted spoon, remove the

INGREDIENTS 2 cups finely chopped, cooked chicken meat 1/4 cup dried cranberries, finely chopped 1 stalk celery, finely chopped 1 teaspoon lemon juice 1/4 cup mayonnaise 1-2 teaspoons dried tarragon (or 1-2 tablespoons fresh chopped tarragon) Salt and pepper to taste RECIPE PREPARATION Make the dressing: In a large bowl mix the mayonnaise, lemon juice, and tarragon. Add the remaining ingredients: Add the chicken, dried cranberries and celery. Add salt and pepper to taste. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich.

INGREDIENTS For the salad: 1 pound boneless, skinless (raw) chicken breasts, cut into 2 1/2-inch chunks (or 2 to 3 cups cooked chicken meat) 2 stalks celery, chopped 1/2 red bell pepper, seeded and chopped 4 to 6 green olives, pitted and minced 1/4 cup chopped red onion 1/2 to 1 whole apple, cored and chopped 1/3 head iceberg head lettuce, sliced and chopped For the dressing: 5 tablespoons mayonnaise 1 tablespoon plum preserves, or any sweet berry preserve (or a lesser amount of honey) 2 teaspoons fresh squeezed lemon juice Salt and pepper to taste RECIPE PREPARATION Poach the chicken (skip if using already cooked chicken): Bring a pot with 2 quarts of well salted water (1 tablespoon salt) to a boil. Add the chicken breast (cut into large chunks) and return the water to a simmer. Then turn off the heat, and cover the pot. Let the chicken sit for 15 minutes (time it) or more while you prepare everything else. Make the dressing: Prepare the chicken salad dressi

INGREDIENTS 1 cup (uncooked) quinoa, pre-rinsed 2 cups vegetable broth, low sodium 2 teaspoons olive oil 2 cloves garlic, minced 2/3 cup diced sun-dried tomatoes, packed in olive oil 1 teaspoon dried oregano 1/2 teaspoon black pepper 1/2 teaspoon crushed red pepper flakes Kosher or sea salt to taste 1 (14 ounce) can small artichoke hearts, drained and quartered RECIPE PREPARATION In a large saucepan add rinsed quinoa and vegetable broth, cover and bring to a boil. Reduce heat to simmer and cook 15 minutes or until liquid is absorbed. In the meantime, over medium heat add olive oil to a medium skillet, add sun-dried tomatoes and garlic and sauté one minute. Add oregano, black pepper, red pepper flakes, salt and artichokes and sauté one additional minute. Turn off heat and leave skillet on burner while the quinoa is cooking. When quinoa has absorbed the broth, add sun-dried tomatoes and artichoke mixture, toss to combine. Cover and allow to rest 5 minutes before

INGREDIENTS 1 cup (uncooked) quinoa, pre-rinsed 2 cups vegetable broth, low sodium 2 teaspoons olive oil 2 cloves garlic, minced 2/3 cup diced sun-dried tomatoes, packed in olive oil 1 teaspoon dried oregano 1/2 teaspoon black pepper 1/2 teaspoon crushed red pepper flakes Kosher or sea salt to taste 1 (14 ounce) can small artichoke hearts, drained and quartered RECIPE PREPARATION In a large saucepan add rinsed quinoa and vegetable broth, cover and bring to a boil. Reduce heat to simmer and cook 15 minutes or until liquid is absorbed. In the meantime, over medium heat add olive oil to a medium skillet, add sun-dried tomatoes and garlic and sauté one minute. Add oregano, black pepper, red pepper flakes, salt and artichokes and sauté one additional minute. Turn off heat and leave skillet on burner while the quinoa is cooking. When quinoa has absorbed the broth, add sun-dried tomatoes and artichoke mixture, toss to combine. Cover and allow to rest 5 minutes before

INGREDIENTS 2 teaspoons rice vinegar 2 teaspoons cool water 2 large nori wraps (or sheets) 1 cup brown rice, cooked 2 large radish, sliced into thin circles 1 cucumber, diced into small cubes 1 avocado, peeled, pit removed, sliced into strips 1/4 cup carrot, shredded 1 teaspoon grated ginger 2 tablespoons low-sodium soy sauce RECIPE PREPARATION In a small bowl, combine 1 teaspoon of the rice vinegar with the water. Brush both side of the nori with the mixture to soak the nori thoroughly. Cut the nori wrap in half. Place each half into their own serving bowl so a small part of the top of the nori is stick up over the edge of the bowl. Next, combine the remaining rice vinegar and the rice. The rice will become very sticky and lump together. Divide the rice between the two serving bowls containing the nori. Spread to fill the bowl but do not pack down the rice. Place the radish on top of the rice taking up 1/4 of the bowl. Place the cucumber next to the radish, als

INGREDIENTS 1 large cucumber, (peeled or unpeeled) diced large 4 Roma tomatoes, diced large 3 avocados, peeled and pit removed, diced large 1 small red onion, sliced thin 1/4 cup fresh cilantro, roughly chopped 1 tablespoon lemon juice 1/2 teaspoon Kosher salt 1/4 teaspoon ground black pepper 2 tablespoons olive oil RECIPE PREPARATION In a large mixing bowl, combine all ingredients and toss well to combine and coat the vegetables in the oil and seasoning. Cover and refrigerate for about 30 minutes. Toss again before serving. Enjoy!

INGREDIENTS For the Potat- 1 cup water 2 large sweet potatoes, washed well 3 tablespoons coconut butter For the Fillin- 1/2 tablespoon extra-virgin olive oil 4 cups baby spinach 1/4 cup walnuts, slightly crushed 1/4 raisins RECIPE PREPARATION For the Potato- Place steamer basket in Instant Pot and add 1 cup water. Place the sweet potatoes on top of the steamer basket. Cover and check to be sure the vent is set in the "sealed" position. Press the "steam" button and set the time for 15 minutes. The Instant Pot will the begin to preheat. Once ready, the Instant Pot will being cooking to potatoes for the designated time. When time is completed, wait 5 minutes and then carefully vent the instant pot and remove lid. Cut each sweet potato in half and top each half with coconut butter and top with filling. For the Filling- On a medium skillet, heat olive oil on medium heat. Once hot, add spinach and cook just until the spinach is wilted. Add w

INGREDIENTS Burger Recipe: 1 tablespoon plus 2 teaspoons olive oil 1/4 cup diced red onion 1 cup cooked quinoa, cook according to package instructions 1 cup cooked brown lentils, drained 1 (4 ounce) can diced green chilies 1/3 cup rolled oats 1/4 cup White Whole Wheat Flour or Whole Wheat Flour 2 teaspoons cornstarch 1/4 cup whole wheat panko bread crumbs, or whole grain bread crumbs 1/4 teaspoon garlic powder 1/2 teaspoon cumin 1 teaspoon paprika Salt and Pepper to taste Honey Dijon Mustard Recipe 2 tablespoons Dijon Mustard 3 teaspoons honey RECIPE PREPARATION Sauté onion in 2 teaspoons olive oil until tender, about 4 minutes. Prepare Honey Dijon mustard by combining the ingredients and refrigerating until ready to use. Thoroughly combine all burger ingredients in a large mixing bowl, make into 4 burger style patties. In a large skillet, on medium heat add 1 tablespoon olive oil, add patties and cook until brown on both sides, about 10-12 minutes. Enjoy

INGREDIENTS 1 (14 ounce) can chickpeas drained and rinced 1/4 cup basil leaves, roughly chopped 1 tablespoon olive oil 1 small yellow onion, sliced thin 6 large tomatoes, sliced into 1/2 inch thick wedges 1/2 teaspoon Kosher salt 1 tablespoon dark balsamic vinegar RECIPE PREPARATION In a large bowl, combine all ingredients and toss well ensuring all ingredients are coating in the oil and vinegar. Let rest, covered, in the refrigerator for 20 minutes. Toss before serving and enjoy!

INGREDIENTS 1 large carrot 1/2 pound celery root 1 medium red onion 1 medium zucchini 1 medium tomato 1/2 large red bell pepper 6 ounces or 1/4 head small red cabbage 1/2 pound or 2 medium beets 3 cups vegetable broth, plus additional broth for liquid sauté 1 lemon Salt and pepper to taste 1/4 cup fresh chopped parsley (optional) Tofu Sour Cream (optional) 1 (12 ounce container) extra firm silken tofu, drained 1 tablespoon lemon juice 1 tablespoon red wine vinegar Salt to taste RECIPE PREPARATION Peel and wash the vegetables. Grate the carrots, celery root, zucchini, red cabbage, and beets using a food processor or medium grate. Chop the onion, tomato, and bell pepper into 1/2 inch cubes or smaller. Liquid sauté grated and chopped vegetables in pan for 3 to 5 minutes: Heat several tablespoons of vegetable broth in a pan over medium-high heat until bubbling, then add veggies and liquid sauté until just al dente, just as you would with oil, frequently deg

INGREDIENTS 1/4 cup whole wheat flour 1 cup whole wheat Panko bread crumbs 3 tablespoons vegan parmesan cheese 2 teaspoons Italian seasoning 1/4 teaspoon Kosher salt 1/2 cup plain almond milk 1 large eggplant, sliced into 1/4 inch circles 1 tablespoon olive oil 3 cups cooked quinoa, cook according to package instructions 1 1/2 cups hot marinara sauce, no-sugar added RECIPE PREPARATION Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. Place the whole wheat flour in a small bowl and mix with half of the Italian seasoning and salt. In a second small blow, place the Panko and mis with the vegan parmesan, the remaining Italian seasoning and salt. Last, place the almond milk in a third small bowl. Dip each circle of eggplant into the flour. Next, dip in to the milk, and last dip the eggplant into the panko mixture making sure the eggplant is covered each time it’s dipped. Once coated, place the eggplant onto the prepared baking shee

INGREDIENTS 7 ounces pearl barley 7 ounces pre-cooked chickpeas, rinsed and drained 7 ounces fresh peas, shelled (weighed after shelling from about 2 pounds of pods) 7 ounces fresh fava beans, shelled (weighed after shelling from about 2 pounds of pods) 1/2 to 1 lime or lemon 1 cup cherry or grape tomatoes, seeded and quartered Fresh mint leaves, finely chopped + whole for garnishing Fresh basil leaves, finely chopped + whole for garnishing 1/2 red onion, thinly sliced 1/4 cup extra virgin olive oil Salt Pepper RECIPE PREPARATION Prepare 2 saucepans with water. In one saucepan, add the pearl barley and salt then bring to a boil over medium to high heat. When it boils, simmer on low fire for 20 minutes or until they are tender. When they are cooked, rinse under the tap, drain and set aside. Bring the other saucepan to a boil over high heat then add some salt. Drop the peas and cook for 3 minutes. After 3 minutes, strain them then drop them in a bowl of iced wat

INGREDIENTS 1 (15-ounce) can black beans, drained and rinsed 1 clove garlic, minced 1/2 cup chopped onions 1 tablespoon chili powder 1 teaspoon ground cumin 1 cup uncooked quinoa (any variety), well rinsed 1-1/2 cups corn kernels, frozen, from the cob, or drained from the can 1 red bell pepper, stemmed, seeded, and diced 1 (14.5 ounce) can diced fire-roasted tomatoes (BPA-free can) 3 cups low sodium chicken or vegetable broth (add more for a thinner soup) 1 tablespoon extra virgin olive oil 1/2 teaspoon kosher or sea salt 1/8 teaspoon cayenne pepper RECIPE PREPARATION Sauté onion and bell pepper in skillet with olive oil over medium heat for about 5 minutes, until the onion is softened and translucent. Add minced garlic. Cook for an additional 30 seconds, until golden and fragrant. Stir in stock, diced tomatoes with juice, quinoa, salt, chili powder, cumin, and cayenne pepper. Simmer over medium high heat until the quinoa softens, about 20 minutes. Add co

INGREDIENTS 2 cups broccoli, cut into small florets 1/4 cup red onion, chopped small 3 cloves garlic, minced 2 cups mushrooms, sliced 1/4 teaspoon crushed red pepper (optional) 2 teaspoons fresh ginger, grated 1/4 cup vegetable broth, optional water 1/2 cup carrot, shredded 1/4 cup cashews, optional water chestnuts 2 tablespoons rice wine vinegar 2 tablespoons low-sodium soy sauce 1 tablespoon coconut sugar, optional 1 tablespoon sesame seeds RECIPE PREPARATION In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking. Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.

INGREDIENTS For the jackfruit- 2 20oz cans green jackfruit in water or brine , drained, rinsed, and chopped 1 tablespoon light oil 1 yellow onion , sliced 4 cloves garlic , minced 1/2 cup vegetable broth or water 1 tablespoon agave 1/2 lime , juiced 2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon smoked paprika 1/4 teaspoon salt For the tacos- 8 taco shells , hard or soft 1 avocado , sliced 1/4 red onion , thinly sliced 1/4 cup cilantro , roughly chopped lime wedges RECIPE PREPARATION For optimal texture, cut the jackfruit into thin slices from core to the outer edge as seen in the pictures above in this post. This breaks up the tougher core as much as possible and makes for the best shredded texture. Do NOT discard the core or seeds, they are totally edible, and you are just wasting precious jackfruit! Heat the oil in a large skillet over medium-high heat. When hot, add the onions and garlic and sauté for about 5 minutes until the onions have softe

INGREDIENTS 1 cup walnuts 1 cup brown lentils 1 tablespoon olive oil 1/2 onion 1 tablespoon tomato paste 1/2 cup diced tomatoes 1 teaspoon cumin 1 teaspoon paprika powder 2 teaspoons oregano salt, to taste black pepper, to taste 1 pre-made pizza dough 1 cup vegan sour cream 1 avocado, cut into pieces 2 tomatoes, cut into pieces 2 cups lettuce, cut into stripes 1/2 cup kidney beans 1/2 cup corn 1/2 cup vegan cheese red pepper flakes RECIPE PREPARATION Cook the lentils according to the instructions. Drain and set aside. In a medium pan, roast the walnuts without oil for about 2 minutes or until they're lightly golden. Put the walnuts and the cooked lentils in a food processor and process until chopped. Make sure to leave some texture! In a medium pan, heat the olive oil over medium heat and sautée the onions for about 3 minutes. Then add the lentil walnut mixture and stir in the tomato paste. Cook for 2 minutes. Add the diced tomatoes and the spices (p

INGREDIENTS Potatoes Carrots Pickled jalapeños Tomato paste Nutritional yeast Yellow miso paste Unsweetened non-dairy milk (almond or soy milk) Cashews Onion powder Garlic powder Canola oil or olive oil Hot sauce Salt Lemon juice Smoked paprika powder RECIPE PREPARATION Peel the potatoes and the carrots. Cut them into small cubes. Cook until soft. I usually use my Instant Pot to cook them.  Once the potatoes and the carrots are soft, transfer them to a high speed blender together with the remaining ingredients.  Process until smooth. This will take about a minute.  Transfer to a small pot and cook for a minute. The vegan nacho sauce will thicken up when being heated.  Serve with nachos and sprinkle with chopped jalapeños. I also added a bit of salsa in the middle of the bowl. Enjoy!

INGREDIENTS Corn tortillas Black beans 3 bell peppers Lime juice Smoked paprika 1 red onion Garlic Canned crushed tomatoes Cumin Onion and garlic powder Dried oregano Vegan cheese Green onions and fresh cilantro or parsley RECIPE PREPARATION Finely chop the onion and cut the bell peppers into small pieces. Heat some oil in a large pan and sauté the onion and the garlic for about 2-3 minutes. Then add the bell pepper and cook for another 4 minutes. Drain and rinse the canned black beans or use home-cooked beans. Place them in a large bowl and mash them with a potato masher. Leave some beans intact for texture. Add the onion, garlic, and bell pepper mixture to the mashed beans. Season with cumin, smoked paprika powder, lime juice, salt, and pepper. Fill the tortillas with the bean bell pepper mixture and roll them up. Lightly spray a baking dish with non-stick spray. Place the enchiladas seam side down in the baking dish. Preheat your oven to 350 °F. Ma

INGREDIENTS 2 cups parboiled rice (uncooked) It's best to cook it the before. 3 bell peppers (orange, yellow, and red) 1 can black beans, rinsed 3 cloves of garlic, minced 2 tablespoons tomato paste 1 1/2 teaspoons cumin 2 teaspoons paprika powder 2 cups canned crushed tomatoes 3/4 cup nacho chips salt, to taste black pepper, to taste RECIPE PREPARATION Preheat the oven to 350 °F. Cook the rice according to the instructions on the package. I usually cook the rice the night before to save time. Cut the bell peppers into bite-sized chunks. Heat some oil in a large pan and sauté the bell peppers for about 3 minutes. Then add the garlic and cook it for another minute. Add the rice, the tomato paste, and the spices. Cook for 2 minutes, then add the black beans and the canned tomatoes. Cook for 2 minutes. Season with salt, pepper, and red pepper flakes. Fill into a casserole dish. Crumble the nacho chips with your hands and sprinkle them on top of the rice. The

INGREDIENTS Corn Red bell pepper Lime Avocado Cumin Smoked paprika powder Vegan mayonnaise Firm tofu Fresh cilantro Chipotle sauce Salt and pepper Red pepper flakes RECIPE PREPARATION Dice the red bell pepper and the avocado. Cut the green onions into rings and roughly chop the fresh cilantro. Combine the corn, the red bell pepper, the green onions, and the avocado in a bowl. If you want to make an authentic Mexican street corn salad, use grilled corn instead of boiled corn. You could also cook it in a skillet over medium heat for about 5 minutes. But for a quicker version, I’d recommend boiled corn. Either fresh or frozen. Combine the vegan mayonnaise, the lime juice, the smoked paprika, the cumin, and the chipotle sauce and whisk until well combined. Season with salt and pepper. Pour the dressing over the corn salad. Stir in the chopped fresh cilantro and season the corn salad with red pepper flakes. In a small bowl, crumble the firm tofu with your hands

INGREDIENTS quinoa black beans frozen corn 1 red onion garlic 2 bell peppers paprika powder cumin fresh lime juice chopped parsley vegetable broth canned diced tomatoes salt and pepper red pepper flakes (optional) RECIPE PREPARATION Heat some oil in a large pot or pan and sauté the onion for 2-3 minutes or until it becomes translucent. Then add the garlic and the bell pepper and cook for another 2 minutes.  Add the rest of the ingredients except for the lime juice, the green onions, and the parsley. Cover with a lid and cook for 20 minutes on medium heat. Stir once in a while to make sure your Mexican quinoa is not burning or sticking to the bottom of the pan. Then stir in the lime juice, the green onions, the parsley and season with salt, pepper, and red pepper flakes. Serve with avocado on top.

INGREDIENTS black beans corn one red onion one orange or red bell pepper cumin smoked paprika powder vegan mozzarella or other vegan cheese shreds garlic corn or flour tortillas vegan mayonnaise vegan chipotle sauce fresh cilantro limes store-bought salsa avocado green onions RECIPE PREPARATION Place the cooked black beans and the corn in a blender. You can either use canned black beans or cook them yourself, for example in an Instant Pot like I usually do. Pulse several times. Make sure to still leave some texture. You want the black beans to be slightly mashed but most of the corn can still be intact. It should form a sticky mass. Transfer the bean and corn mixture to a mixing bowl and add the spices, the chopped bell pepper, the vegan cheese, the red onions, and the garlic. Combine everything with a wooden spoon and taste. If you want it to be more spicy, you can add more smoked paprika powder or red pepper flakes. Just consider that you will also add v

INGREDIENTS soft flour tortillas canned black beans canned sweet corn smoked paprika powder cumin paprika powder fresh lime juice green onions fresh cilantro vegan cheese vegan sour cream guacamole lettuce salsa cooked brown rice RECIPE PREPARATION Drain and rinse the black beans and the corn. In a medium bowl, combine them with the paprika powder, cumin, smoked paprika powder, lime juice, salt, and pepper. Add the chopped green onions and the fresh cilantro and stir well.  Lay a tortilla down flat on a plate. Add some rice in the center of the tortilla. Then add some of the bean corn salad on top. Next comes some salsa, lettuce, vegan cheese, vegan sour cream, and avocado. If you want you could also sprinkle some red pepper flakes on top. Fold in the sides and then roll the burrito up and wrap it in foil. Then cut it into half with a sharp knife. Enjoy!