- Step 1 Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.
- Step 2 Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.
- Step 3 Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.
1 lb. , peeled, deveined, tails removed
4 cups , cooled to room temperature
3 cups , (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)
- Grated cheese
- 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.
- 14 ounces extra-firm tofu
- 1 tablespoon peanut or safflower oil
- 1-inch ginger root, peeled and minced
- 2 shallots or 1 small onion, minced
- 2 garlic cloves, minced
- 1 Thai chile or 2 serrano peppers, seeded and thinly sliced
- 2 tbsp chopped cilantro stems
- 8 oz cremini mushrooms, quartered
- ½ tsp sea salt, more to taste
- 3 tbsp prepared red curry paste
- 1 cup unsweetened coconut milk
- 2 tsp Asian fish sauce
- Zest and juice of 1 lime
- 1 cup 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.
- 1.5 cups de-shelled walnuts
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 Tb tamari (or soy sauce if not gf )
- 6 Taco shells
- 1 cup carrots, chopped
- 1 cup red cabbage, chopped
- 1/4-1/2 cup onion, chopped
- cilantro, choppped
lime cashew sour cream
- 1 Cup cashews soaked overnight (or soaked at least 10 mins in boiling water)
- 1/3 cup water (more if needed)
- 2 Tb lime juice
- 1 TB apple cider vinegar
- Pinch of salt
Add walnuts to a food processor and process until mixture is kind of “meaty”.
Put mixture in bowl and add seasonings and mix.
Add rest of the ingredients (up until tamari) and stir until incorporated
Fill taco shells with walnut mixture and top with toppings of choice.
To make the lime cashew sour cream put all the ingredients in a high-speed blender and blend until smooth. Add more water if needed to get a sour cream consistency.
Top tacos with sour cream and enjoy!
- 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 oil
- 1 onion, minced
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 tablespoon minced lemongrass
- 1 tablespoon red curry paste
- 3 tablespoons curry powder
- ½ teaspoon turmeric
- 1 13.5 ounce can coconut milk
- 4 cups veggie stock
- 3 tablespoons fish sauce (optional for vegetarians)
- 1 teaspoon sugar
- 8 ounces egg noodles
- salt, to taste
- 2 handfuls raw bean sprouts, washed and trimmed
- Cilantro leaves, for garnish
- 1 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.
- 2 tablespoons oil
- 2.5 tbsp. garlic ginger paste
2 tsp. minced lemon grass
- 1.5 tablespoons Thai red curry paste
- 4 cups veggie broth
1.5 tbsp brown sugar
- 1 cup water
- 2 tablespoons fish sauce
- 1 can coconut milk
- 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 can green chilies
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
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.