2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
1 Tbsp. honey
1 tsp. sesame oil
1 tsp. fresh grated ginger
1 tsp. minced garlic
1 lb. medium shrimp, peeled, deveined, tails removed
1 Tbsp. canola oil
¼ cup mayonnaise
1 Tbsp. sriracha
½ tsp. lime juice
4 cups cooked brown or white rice, cooled to room temperature
3 cups assorted vegetables, (i.e. thin sliced cucumbers, shredded carrots, radish, seaweed salad, edamame, green onion, sliced jalapeno, etc.)
1 avocado, cubed
Toasted sesame seeds
Whisk together soy sauce, rice vinegar, honey, sesame oil, ginger and garlic. Pour ½ of the mixture over shrimp and allow to marinate at room temperature for 15 minutes. Set aside remaining soy mixture.
Meanwhile mix together mayonnaise, sriracha and lime juice; refrigerate until ready to use.
Heat a large skillet over medium-high heat; add oil. Remove shrimp from marinade; add to pan and cook 2-3 minutes tossing occasionally until shrimp just turns pink. Remove from heat and allow to cool; dress with reserved soy marinade. Store refrigerated.
When ready to build a bowl add 1 cup of rice, top with ¼ of the shrimp, about ¾ cup of desired vegetables, ¼ of avocado cubes, and desired amount of pickled ginger and sesame seeds. Drizzle with spicy mayo.
NOTE: make sure you do not add more that line indicates
1 large brown onion, finely diced
2 tablespoons olive oil
2 teaspoons salt
3-4 large garlic cloves, finely diced
½ red chili, sliced
2 tablespoons roughly chopped cilantro (stalks and leaves)
2 teaspoons ground cumin
1 teaspoon ground coriander seeds
1 lb / 550 g sweet potato, diced into cubes
1 can black beans, rinsed
2 cups chopped tinned tomatoes
3 cups water
1 cube vegetable stock cube
Juice of ½ lime
1 avocado, diced
Handful of fresh cilantro/coriander, roughly chopped
Handful of corn tortilla chips, crumbled over the top
A dollop of sour cream (in bowls, per person)
1-2 tablespoons of grated cheddar (in bowls, per person)
Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add the onions, olive oil and one teaspoon of salt and sauté for 5 minutes, stirring a few times.
Add the garlic, chili, cilantro, spices and the remaining salt and stir through. Add the sweet potatoes, beans, tomatoes, water and vegetable stock cube. Stir through well and press Keep Warm/Cancel function key to stop the Sauté process.
Place and lock the lid, making sure the steam releasing handle is pointing to Sealing. Press Manual, High pressure and set to 3 minutes. After 3 beeps the pressure cooker will start going. Once the IP stops cooking, allow 5 minutes for natural release and then use the quick release method to let off the rest of the steam and pressure.
Open the lid and stir in the juice of ½ lime. You can also add extra fresh cilantro directly in the pot.
Serve the soup in bowls, topped with diced avocado and crispy corn tortilla chips. Add a dollop of sour cream and some cheddar cheese on top, if you like.
1Thai chile or 2 serrano peppers, seeded and thinly sliced
2tbsp chopped cilantro stems
8oz cremini mushrooms, quartered
½tsp sea salt, more to taste
3tbsp prepared red curry paste
1cup unsweetened coconut milk
2tsp Asian fish sauce
Zest and juice of 1 lime
1cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
12 ounces thin Asian vermicelli noodles such as rice stick or mung bean
2 carrots, shredded
2 cucumbers, seeded and shredded
4 green onion, chopped
1½ cups fresh bean sprouts
⅓ cup chopped cilantro
½ cup fish sauce
½ cup seasoned rice vinegar
3 tablespoons sugar
2 cloves garlic, pressed or minced
¼ teaspoon crushed red pepper
Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour ¾ of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.
2 tablespoons oil1 onion, minced3 cloves garlic, minced1 tablespoon minced ginger1 tablespoon minced lemongrass1 tablespoon red curry paste3 tablespoons curry powder½ teaspoon turmeric1 13.5 ounce can coconut milk4 cups veggie stock3 tablespoons fish sauce (optional for vegetarians)1 teaspoon sugar8 ounces egg noodlessalt, to taste2 handfuls raw bean sprouts, washed and trimmedCilantro leaves, for garnish1 lime, cut into wedges
Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Stir in the red curry paste.
Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.
Meanwhile, cook the noodles according to package directions. Divide between 2 soup bowls and set aside.
Taste the soup and season with salt to taste. Divide the soup among your 2 bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze of lime.
6-8 oz. dried rice vermicelli noodles
6-8oz sliced mushrooms
1 lime, juiced
cilantro & scallions to garnish
In a large pot over medium heat, add the oil, garlic, ginger, lemon grass and Thai red curry paste. Fry for 5 minutes, until fragrant.
Add the veggie broth, water, fish sauce, and coconut milk. Bring to a boil, simmer for 15 min. After 5 min add noodles and cook till tender (8-10 min.) taste the broth for salt and adjust seasoning accordingly. divide among serving bowls, add a squeeze of lime juice and your garnishes, and serve.
14 ounces extra-firm or firm tofu, sliced crosswise into 1/2-inch-thick slabs
1/3 cup cornstarch
2 carrots, peeled and shredded
1/2 cucumber, optional (see notes), peeled, halved lengthwise, seeded, and sliced thin
Zest of 1 lime plus 1 tablespoon juice
1 tablespoon fish sauce
1/4 cup mayonnaise
1 tablespoon Sriracha sauce
3 tablespoons grapeseed or other neutral oil
48-inch baguettes or sub rolls, split lengthwise
1/3 cup fresh cilantro leaves
Spread tofu over paper towel-lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels and season with salt. Spread cornstarch in shallow dish. Dredge tofu in cornstarch and transfer to plate.
Meanwhile, zest the lime into a small bowl. Add the mayonnaise and Sriracha and stir to combine. In a separate bowl, combine carrots, cucumber (if using), lime juice, and fish sauce and let sit for 15 minutes.
Heat oil in 12-inch nonstick (or not) skillet over medium-high heat until just smoking. Add tofu and cook until both sides are crisp and browned, adjusting heat as necessary (I turn it down to medium), about 4 minutes a side. Transfer to paper towel-lined (or not) plate.
Spread mayonnaise mixture evenly over cut sides of each roll. Assemble 4 sandwiches by layering ingredients as follows between prepared rolls: tofu, pickled vegetables (leaving liquid in bowl), and cilantro. Press gently on sandwiches to set. Serve.
1 jalapeno pepper, chopped (optional)
1 can green chilies
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (28 ounce) can fire-roasted tomatoes
1 cup yellow corn
1 cup quinoa
1 1/2 cup veggie broth
1 pinch red pepper flakes
2 teaspoons chili powder
Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute. or start with green chilies
Stir black beans, tomatoes, yellow corn, quinoa, and veggie broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20-35 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.