Tag Archives: asian

Homemade Instant Noodle Cups – 4 Flavors

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4 types of instant noodle jars in a fridge

It is not my original idea to make homemade instant noodle cups, but these are 4 flavor combinations I’ve tried and enjoyed. I’m basing the proportions in the recipes below on this recipe from the Kitchn. Serious Eats also has a great article on how to make these instant noodle cups. The 4 suggested combinations I offer below are plant-based or can be made plant-based.

There are countless combinations you could try. The general format from the Kitchn is:

1-3 teaspoons flavor base

1-3 teaspoons flavoring extras

1/4-1/2 cup filler ingredients

3/4-1 cup noodles

1/4-1/2 cup fresh ingredients

I usually reuse 16 ounce glass jars (repurposed nut butter jars), but you could use 16 ounce canning/mason jars or another heat safe container. Just be sure to use a potholder and handle it carefully because it will get very hot once you pour the hot water in.

Other advice: use soft vegetables that will soften in hot water such as thinly sliced mushrooms, shredded carrots, baby spinach, tomato, or thawed frozen vegetables. Adding hot water will not cook the vegetables, just soften slightly, so don’t add things like chunks of zucchini. The examples I share below are plant-based, but if you eat meat or eggs, you could add cooked versions (boiled egg, shredded chicken, etc.). I like to add silken tofu because it’s easy and doesn’t require cooking, but you could also add other plant proteins like edamame, cooked tofu, or other types of raw tofu (such as medium firm)

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Miso Ramen Instant Noodle Cup

Using the Kitchn's format, this is one flavor combination I tried and enjoyed. Find the original recipe at https://www.thekitchn.com/how-to-make-diy-instant-noodle-cups-222560

Course Main Course
Keyword instant, Japanese, Lunch, make ahead, meal prep, miso, noodles, plant-based, ramen, vegan, vegetables, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • 1 teaspoon vegetable bouillon paste or vegetarian no chicken bouillon
  • 1 teaspoon reduced sodium miso
  • 1 teaspoon reduced sodium soy sauce or tamari
  • 3 ounces silken tofu or 1 soft boiled egg (1/4 of a 12 oz box tofu)
  • shredded carrots
  • baby spinach
  • frozen corn, thawed
  • 2 ounces dried ramen
  • Toppings: sliced green onion, seaweed strips, and/or furikake

Instructions

  1. Layer ingredients in a heat proof container such as a 16 ounce mason jar, in order of listing. Seal and refrigerate. You can keep the toppings in a separate container to keep them extra crisp if you'd like. Store the sliced green onion in the fridge.

  2. To serve: Pour hot water into the jar until it is just about full and place the lid over it. Do not screw the lid on – the jar will likely be too hot. Let sit for 2-3 minutes or until noodles soften. Carefully stir everything together, holding the jar with a potholder – it will be hot! Alternatively, use a potholder to pour the jar contents into a bowl, then stir. If you'd like it to be hotter or if it needs more water, you can always add more water (if needed) and microwave it until warm enough.

Miso Ramen – Prepared
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Spicy Thai Red Curry Ramen

Using the Kitchn's format, this is one flavor combination I tried and enjoyed. Find the original recipe at https://www.thekitchn.com/how-to-make-diy-instant-noodle-cups-222560

Course Main Course
Keyword easy, entree, Lunch, make ahead, meal prep, noodles, plant-based, soup, Thai, vegan, vegetables, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • 1 teaspoon vegetable bouillon paste or vegetarian no chicken bouillon
  • 2 teaspoons red curry paste or other curry paste, which may be milder
  • 2-3 tablespoons coconut cream
  • 3 ounces silken tofu (1/4 of a 12 ounce box)
  • thinly sliced shiitake mushrooms
  • shredded carrot
  • baby spinach
  • 2 ounces dried ramen
  • Topping: Thai basil
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Kimchi & Vermicelli Soup

Using the Kitchn's format, this is one flavor combination I tried and enjoyed. Find the original recipe at https://www.thekitchn.com/how-to-make-diy-instant-noodle-cups-222560

Course Main Course
Keyword easy, entree, kimchi, Korean, Lunch, make ahead, noodles, plant-based, soup, vegan, vegetables, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • 1 teapoon vegetable boullion paste or vegetarian no chicken bouillon
  • kimchi – use a vegan version if necessary (kimchi may contain fish)
  • 3 ounces silken tofu (1/4 of a 12 ounce box)
  • Thinly sliced shiitake mushrooms
  • Dried bean vermicelli
  • Topping: Sliced green onion
  • 1 teaspoon Gochugaru (Korean chili flakes) optional

Instructions

  1. Layer ingredients in a heat proof container such as a 16 ounce mason jar, in order of listing. Seal and refrigerate. You can refrigerate the sliced green onion in a separate container to keep it extra crisp if you'd like.

  2. To serve: Pour hot water into the jar until it is just about full and place the lid over it. Do not screw the lid on – the jar will likely be too hot. Let sit for 2-3 minutes or until noodles soften. Carefully stir everything together, holding the jar with a potholder – it will be hot! Alternatively, use a potholder to pour the jar contents into a bowl, then stir. If you'd like it to be hotter or if it needs more water, you can always add more water (if needed) and microwave it until warm enough.

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Tom Yum Ramen

Using the Kitchn's format, this is one flavor combination I tried and enjoyed. Find the original recipe at https://www.thekitchn.com/how-to-make-diy-instant-noodle-cups-222560

Course Main Course
Keyword easy, entree, Lunch, make ahead, meal prep, noodles, plant-based, soup, Thai, vegetables, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • 2 teaspoons tom yum paste vegetarian if necessary
  • 3 ounces silken tofu (1/4 of a 12 ounce package)
  • cherry tomatoes, halved about 8
  • shiitake mushroom, thinly sliced
  • shredded carrot
  • baby spinach
  • 2 ounces Dried ramen
  • Toppings: lime wedge, cilantro (optional)

Instructions

  1. Layer ingredients in a heat proof container such as a 16 ounce mason jar, in order of listing. Seal and refrigerate. You can keep the toppings in a separate container to keep them extra crisp if you'd like. Store the sliced green onion in the fridge.

  2. To serve: Pour hot water into the jar until it is just about full and place the lid over it. Do not screw the lid on – the jar will likely be too hot. Let sit for 2-3 minutes or until noodles soften. Carefully stir everything together, holding the jar with a potholder – it will be hot! Alternatively, use a potholder to pour the jar contents into a bowl, then stir. If you'd like it to be hotter or if it needs more water, you can always add more water (if needed) and microwave it until warm enough.

Tom Yum - Prepared
Tom Yum – Prepared

Furikake Snack Mix

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furikake snack mix

There are many variations of this snack mix, and this version is made with whole grains and healthy fats! It’s more savory than some of the sweeter versions. It can also be made dairy-free and/or vegan. Please note that furikake often contains fish, so look for a vegetarian version if necessary. You can also make your own furikake, which is a mix of dried seaweed, sesame seeds, sugar, salt, and sometimes other ingredients (like fish, which you could leave out).

Make up a batch or two for homemade holiday gifts! Save glass jars and remove the labels to package it.

You can swap ingredients as you’d like. For example:
-Omit almonds and replace with 1 cup of cereal
-Replace 1-2 cups of cereal with 1-2 cups of other ingredients like pretzels, crackers, or another type of cereal
-Add 1/4 cup granulated sugar to the syrup mixture if you prefer a sweeter mix

furikake snack mix
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Furikake Snack Mix

Course Snack
Prep Time 15 minutes
Cook Time 1 hour
Servings 12

Ingredients

  • ¼ cup agave syrup
  • ¼ cup canola oil
  • ¼ cup vegan butter
  • 2 teaspoons reduced sodium tamari or soy sauce
  • 5 cups whole grain squares cereal about 1 box
  • 1 cup raw almonds
  • ½ cup furikake use a vegan/fish-free version if necessary
  • 1 tablespoon sesame seeds

Instructions

  1. Preheat oven to 250°F.

  2. Bring syrup, oil, butter, and tamari or soy sauce to a boil in a saucepan.

  3. Put cereal and almonds on a baking sheet, pour sugar mixture over, sprinkle with furikake and sesame seeds, and stir to combine.

  4. Bake for one hour, stirring every 15 minutes. It will look wet when you first remove it from the oven, but it will dry as it cools.

Korean Soft Tofu Stew

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This recipe is by no means authentic, but it is a fairly easy, plant-based version that you can make at home without any special equipment.

Korean soft tofu stew, soondubu jigae, is a flavorful, thick, spicy, tangy and hearty bowl of deliciousness. I highly encourage you to try a more authentic version at a Korean restaurant if you have the opportunity. It is typically served bubbling hot in a a special pot in which it was cooked, alongside rice and several banchan, or side dishes. It may also contain seafood or meat.

This recipe does use a few ingredients that you may not find at your usual supermarket – kimchi, gochugaru (chili flakes), and kombu (seaweed). You can likely find these ingredients at an Asian market. You can also omit the kimchi, or skip the step of making the broth with the kombu and use vegetable broth instead, although this helps give it a rich, savory, seafood-like taste. However, the chili flakes really make the recipe, so don’t skip them!

Kimchi is a Korean staple made of fermented vegetables, often cabbage, but can be made with a variety of vegetables. Fermented foods like kimchi often have nutrients that are more bioavailable, reduced “anti-nutrients,” and contain beneficial microorganisms that may improve gut health. A few recent studies on kimchi suggested that it may reduce the risk of heart disease and diabetes, but you may not want to overdo it on pickled foods in general – they can contain a lot of salt and byproducts that may have adverse health effects.

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Korean Soft Tofu Stew

This recipe is not authentic soft tofu stew, but it is a vegetarian/vegan version that can be made without any special equipment. I highly encourage you to try a more authentic version at a Korean restaurant if you have the opportunity!

Course Main Course, Soup
Cuisine Korean
Keyword dairy-free, gluten-free, Korean, soup, stew, tofu, vegan, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 5 cups water
  • 2 pieces kombu
  • 4 ounces shiitake mushrooms
  • 1 tablespoon oil
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 4 ounces oyster mushrooms, stems trimmed and sliced
  • 1 cup kimchi sometimes contains fish sauce, check the label if you need it to be vegetarian
  • 3 tablespoons Korean chili flakes (gochugaru)
  • 1 teaspoon sesame oil
  • 1 teaspoon salt or to taste
  • 12-16 ounce package silken tofu, drained
  • 2 stalks green onion, diagonally sliced

Instructions

  1. Make the broth: Separate the stems from the shiitake mushrooms and put mushrooms and stems in a saucepan, along with 5 cups of water and kombu. You can also add the stems from the oyster mushrooms. Bring to a boil, then simmer for 25 minutes. Strain the broth, keeping the broth and the vegetables. Set broth aside. Discard kombu and mushroom stems, and slice mushrooms and set aside.

  2. In a saucepan, heat 1 tablespoon oil over medium-high heat. Add onions, stirring occasionally, and cook until translucent and beginning to brown. Add garlic and cook for 30 seconds. Add oyster mushrooms and cook until softened.

  3. Add broth, reserved shiitake mushrooms, kimchi, chili flakes, sesame oil, and salt. Bring to a simmer.

  4. Add tofu in large chunks. Bring to a simmer and cook for 10 minutes.

  5. Divide stew into 4 bowls. Top with green onion and serve.

Korean soft tofu stew ingredients
bowl of stew

Cold Brew Thai Iced Coffee

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Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking

Cold brew coffee is all the rage these days. This method brings out the delicious coffee flavor while leaving behind most of the acidity and bitterness. This recipe takes advantage of certain properties of cold brew to make a deliciously non-traditional version of Thai iced coffee that is smooth, rich, dairy-free, and sweet while using much less sugar.

If you’re making this for yourself, make one batch, drink one serving, then save the other serving in a jar for the next day. Or you can scale up the recipe and make several day’s worth! Cold brew will keep in the fridge for 1-2 weeks. Simply brew the coffee as directed, strain into a large container, keep refrigerated, and use the coffee as needed!

Cold Brew Thai Iced Coffee

Print recipe
Serves 2
Prep time 10 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Beverage
Misc Serve Cold
Traditional Thai iced coffee is often very sweet - this recipe uses only 1/2 teaspoon sugar per serving because the cold brew process brings out the natural sweetness of the coffee, and makes it less bitter so less sugar is needed to counteract the bitterness. You can also leave out the sugar completely! Coconut milk is used in place of sweetened condensed milk to make this recipe lower in sugar, dairy-free, and vegan.

Ingredients

  • 1/2 cup coarsely ground coffee
  • 1 teaspoon brown sugar or to taste
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk
  • 1/2 teaspoon ground cardamom (optional)

Note

Cold brew coffee can have a lot of caffeine. Try using 1/4 cup regular coffee and 1/4 cup decaf to reduce the caffeine.

Use light or regular coconut milk, not the thinner coconut beverage found in the milk alternative section of the refrigerated case. Light coconut milk works just fine, but use regular coconut milk to make it extra creamy. You can also make this drink more traditional and use sweetened condensed milk.

Directions

Step 1
Combine all ingredients except coconut milk in a French press or other container with a lid. Add 2 cups water and stir.
Step 2
Refrigerate for 12-24 hours.
Step 3
If using a French press, push down the filter. If using any other container, lay a cheesecloth, thin cloth towel, or a coffee filter over a bowl or large (2 cups or more) liquid measuring cup. Pour the coffee mixture over the cloth to strain.
Step 4
Pour the strained coffee into 2 glasses with ice. Top with about 1/4 cup coconut milk, give or take a little bit to reach desired creaminess.

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking

 

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking
Smooth, sweet and low in acidity, even without the coconut milk!

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking









Spaghetti Squash Pad Thai

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Spaghetti Squash Pad Thai

Pad Thai is a very popular Thai dish traditionally made with rice noodles. This recipe replaces the rice noodles with spaghetti squash, replacing refined grains with a nutritious vegetable. Spaghetti squash also has about 5 times less calories than most noodles or pasta! This recipe is based off of an authentic Pad Thai recipe from Basil Cookery School in Chiang Mai, Thailand.

 

Here are some possible substitutions. You can use more authentic ingredients if you can find them – check international markets:

  • Use rice noodles instead of spaghetti squash – but it won’t be as healthy! Or replace 1/2 of the spaghetti squash with rice noodles
  • Use oyster sauce instead of tamari/soy sauce
  • Use 2 tablespoons of tamarind paste instead of lime juice and brown sugar. This is a very unique flavor that is critical to authentic pad Thai.
  • To make this dish vegetarian, substitute the fish sauce for tamari/soy sauce or another fish sauce alternative and do not substitute oyster sauce for tamari/soy sauce.
  • To make this dish vegan, make it vegetarian (above) and omit the eggs.

Spaghetti Squash Pad Thai

Print recipe
Serves 4
Prep time 10 minutes
Cook time 50 minutes
Total time 1 hour
Dietary Diabetic
Meal type Main Dish
Adapted from an authentic Pad Thai recipe from Thailand, this recipe replaces rice noodles with spaghetti squash, which has about 5 times less calories!

Ingredients

  • 1 spaghetti squash
  • 14oz firm or extra firm tofu
  • 2 tablespoons canola oil, divided
  • 2 tablespoons shallots, minced
  • 1 tablespoon garlic, minced
  • 2 eggs
  • 1 cup carrots, shredded
  • 1 cup bean sprouts
  • 1/4 cup reduced sodium tamari or soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar

Optional

  • 1/4 cup green onions, sliced
  • crushed peanuts
  • lime wedges

Directions

Step 1
Preheat oven to 400°F. Cut spaghetti squash in half and scoop out the seeds with a spoon. Brush with 1 tablespoon oil and roast on a baking sheet, cut side down, for 35-45 minutes, or until tender. Set aside to cool.
Step 2
Meanwhile, drain tofu and cut in half lengthwise. Place slices between towels and place a heavy item such as a cast iron pan on top to press out excess moisture. Let sit for 10-15 minutes.
Step 3
Once spaghetti squash has cooled, use a fork to shred the flesh into strands. Set aside.
Step 4
Heat a wok or large skillet over medium heat. Add remaining oil, then shallots and garlic. Cook until fragrant, 30-60 seconds.
Step 5
Add tofu to pan and cook, stirring occasionally, until most sides are browned, about 8 minutes.
Step 6
Push tofu to one side of the pan and crack eggs into the open space. Stir until cooked, then add spaghetti squash, carrots, and bean sprouts. Stir and cook for 1-2 minutes or until sprouts start to wilt.
Step 7
Mix tamari or soy sauce, fish sauce, lime juice, and brown sugar. Add to pan and stir to coat everything. Remove from heat and add optional garnishes.

Spaghetti Squash Pad Thai









Bulgogi Mushrooms

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Bulgogi Mushrooms

Traditional bulgogi is a popular Korean dish of thinly sliced marinated beef that is usually grilled, but often stir-fried in home cooking. This simple recipe replaces the meat with vegan-friendly yet meaty-textured portabello mushrooms.

If you need this recipe to be gluten-free, be sure to use tamari or soy sauce that says gluten-free on the label. If you do not use reduced sodium soy sauce, use about 2 tablespoons instead of 1/4 cup and add an extra 2 tablespoons of water, or else it will taste way too salty.

 

Bulgogi Mushrooms

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Bulgogi Mushrooms
Serves 4-6
Prep time 2 hours, 10 minutes
Cook time 5 minutes
Total time 2 hours, 15 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Main Dish, Side Dish
Traditional bulgogi is a popular Korean dish of thinly sliced marinated beef that is usually grilled, but often stir-fried in home cooking. This simple recipe replaces the meat with vegan-friendly yet meaty-textured portabello mushrooms.

Ingredients

  • 1lb portabello mushrooms (sliced)
  • 1/4 cup reduced sodium soy sauce or tamari
  • 1/4 cup rice vinegar
  • 2 green onions (thinly sliced)
  • 2 tablespoons water
  • 1 tablespoon gochujang
  • 1 tablespoon sesame oil
  • 4 cloves garlic (minced)
  • 1 teaspoon ginger (minced)

Directions

Step 1
Combine marinade ingredients and add sliced mushrooms. Cover and refrigerate for 2 hours.
Step 2
Heat a skillet over high heat. Drain the sauce from the mushrooms, reserving leftover sauce, and place mushrooms into the pan. Stir occasionally until tender, about 5 minutes.
Step 3
If desired, use leftover sauce as a dipping sauce for another dish. Serve in a lettuce wrap, in a taco, or with Korean side dishes.









Slow Cooker Bourbon Chicken

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Easy Slow Cooker Bourbon Chicken - better than the food court! | Guess Who's Cooking | Healthier, dairy-free, low-sugar, nut-free, egg-free, can be made gluten-free

Bourbon chicken is often found in food courts but is covered in sticky (sugary) sauce. This recipe drastically reduces the added sugar (almost 1/2 cup in most recipes) to just 1 tablespoon, but you could give or take a little. If you stick to 1 tablespoon, you’re using about 1/8 of the sugar added to most recipes. You can also use chicken breasts, but it will be less traditional, and less tender and juicy. Chicken thighs are still considered a lean meat, but be sure to remove the skin or buy skinless chicken. This recipe uses low and slow heat to keep the chicken juicy, rather than any added fat. If you are not serving this meal right away, you can also skim the fat from the sauce once it is cooled or refrigerated. Also, use the best quality chicken you can afford – organic and free-range is preferred. If you cannot afford or find that, at least aim to buy chicken without antibiotics.

Although the name includes bourbon, there is none in this particular recipe. If you’d like, you can add 2-4 tablespoons of bourbon and reduce the apple juice by that amount.

Serve this meal with your choice of cooked whole grain (buckwheat – pictured, quinoa, brown rice, wild rice, etc.) and a green salad or other vegetables.

 

Easy Slow Cooker Bourbon Chicken

Print recipe
Serves 5-6
Prep time 10 minutes
Cook time 4 hours
Total time 4 hours, 10 minutes
Meal type Main Dish
Make juicy and flavorful chicken at home, similar to the bourbon chicken in the food court, except with much less sugar and better quality ingredients.

Ingredients

  • 1 1/2lb boneless skinless chicken thighs (organic and free-range preferred)
  • 1/4 cup low sodium tamari or soy sauce
  • 1/4 cup apple juice (or substitute white wine)
  • 2 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • 2 cloves garlic (minced)
  • 1 teaspoon ginger (minced)
  • 1 pinch red pepper flakes

Directions

Step 1
In a medium bowl, whisk together all ingredients except the chicken.
Step 2
Place chicken in a slow cooker, then pour sauce over. Move the chicken around so that it is covered with sauce and in an even layer.
Step 3
Cook on high for 4-6 hours.
Step 4
Remove chicken from slow cooker and slice. Optional: Pour sauce into a saucepan and simmer over low heat to reduce it until thickened, or mix a little cornstarch or arrowroot starch with water, then stir into sauce and cook, stirring constantly, until thickened.
Step 5
Pour remaining sauce over chicken. Serve over your favorite whole grain (try buckwheat, quinoa, or brown rice) and with a green salad.

Easy Slow Cooker Bourbon Chicken - better than the food court! | Guess Who's Cooking | Healthier, dairy-free, low-sugar, nut-free, egg-free, can be made gluten-free









Easy Cauliflower Fried “Rice”

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Easy Cauliflower Fried "Rice" | Guess Who's Cooking | Healthy, easy, plant based, vegetarian, dairy free, and can be made gluten free and vegan (leave out eggs)  Typical fried rice is mostly refined carbohydrates with extra oil and salt but few vegetables. This recipe still has the flavor and a similar texture, but without the refined carbs, and with a little healthy fat from a healthy oil and tons of veggies! On top of that, it’s quick and easy to make, especially if you buy cauliflower that has already been “riced.” Hint: They sell it at Trader Joe’s now, plus other brands are also carrying it. To make it gluten-free, use gluten-free tamari or soy sauce. To make it vegan, leave out the eggs.

Easy Cauliflower Fried “Rice”

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Easy Cauliflower Fried “Rice”
Serves 4
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Diabetic, Gluten Free, Vegetarian
Meal type Breakfast, Main Dish, Side Dish
Enjoy fried "rice" with less starch and calories and more nutrients. It's easy to make, especially if you buy cauliflower that has already been "riced."

Ingredients

  • 1 tablespoon oil, such as olive, peanut, canola, or grapeseed
  • 2 cloves garlic (minced)
  • 3 cups cauliflower (grated or riced)
  • 1 cup frozen mixed vegetables
  • 2 large eggs (beaten)
  • 2 tablespoons low sodium tamari or soy sauce
  • salt to taste
  • sliced green onion and/or sesame seeds for garnish

Directions

Step 1
Heat oil in a wok or large skillet over medium high heat. Add garlic and cook for 30 seconds, until fragrant. Add cauliflower and mixed vegetables and cook until just tender, stirring occasionally, about 3-5 minutes.
Step 2
Push cauliflower to one side of the pan to create a space and pour in the eggs into the open part of the pan. Stir just the eggs to scramble until fully cooked, then mix into the cauliflower mixture. Gently stir in tamari and salt to taste. Garnish with green onions and sesame seeds and serve warm.

Easy Cauliflower Fried "Rice" | Guess Who's Cooking | Healthy, easy, plant based, vegetarian, dairy free, and can be made gluten free and vegan (leave out eggs)









Spicy Orange Chicken

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Spicy Orange Chicken | Guess Who's Cooking | Healthy, low carb, dairy free, and full of flavor! Gluten free if you use tamari, not soy sauce.

This spicy stir fry has a punch of orange flavor but is free of added sugar! Many Asian-style sauces have lots of added sugar, and that’s what makes them sticky (and not so healthy).

Spicy Orange Chicken

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Spicy Orange Chicken
Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Diabetic, Gluten Free
Meal type Lunch, Main Dish
This spicy stir fry has a punch of orange flavor but is free of added sugar! Many Asian-style sauces have lots of added sugar, and that's what makes them sticky (and not so healthy).

Ingredients

  • 1lb boneless skinless chicken breast (cubed)
  • juice of 1 orange (about 1/2 cup)
  • zest of 1 orange (about 1 tablespoon)
  • 1/3 cup low sodium chicken broth
  • 1/4 cup low sodium tamari or soy sauce
  • 1 tablespoon chili sauce, such as sambal oelek
  • 1 clove garlic (minced)
  • 1/2 Medium onion (diced)
  • 1 cup broccoli florets
  • 2 cups bell pepper (chopped)
  • 2 tablespoons oil, such as canola, peanut, or grapeseed (divided)

Directions

Step 1
In a medium bowl, marinate chicken in orange juice for about 20 minutes.
Step 2
Meanwhile, combine chicken broth, tamari and orange zest and set aside.
Step 3
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Drain orange juice from chicken and place chicken in pan. Cook, stirring occasionally, until chicken in golden on the outside and opaque on the inside. Remove from pan.
Step 4
Add remaining oil to pan, then add onions and cook for 2 minutes, stirring occasionally. Add garlic and cook 30 seconds. Add broccoli and cook 2 minutes. Add bell peppers, and cook 2 minutes.
Step 5
Add chicken back to pan and stir. Pour sauce over mixture and stir. Cook until heated thoroughly and vegetables are just fork tender.









Whole Grain Salad with Miso Dressing

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Whole Grain Salad with Miso Dressing | GuessWhosCooking.com

This recipe can be made with any whole grain of choice. Farro was used in these photos, but you could also try brown rice, buckwheat, quinoa, or any other whole grain. Cooking time and water quantity depends on the grain. Use this chart for specific cooking instructions for various grains.

This salad can be an entree for dinner or made ahead and brought as leftovers to lunch, or it could be served as a side dish. It can be served room temperature or cold.

Whole Grain Salad with Miso Dressing

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Serves 4
This salad can be served at room temperature or cold and makes a great entree or side dish to serve to a group or bring to lunch.

Ingredients

  • 1 cup whole grain of choice (farro used in these pictures)
  • 1 12-14 oz. package of firm or extra firm tofu
  • 1 red bell pepper
  • 1 cup shelled edamame
  • 1 tablespoon cooking oil such as canola or olive oil (divided)
  • 2 teaspoons reduced sodium tamari or soy sauce
  • 1 tablespoon sesame seeds
  • 2 cups carrots (peeled and diced)

Dressing

  • 1/4 cup miso (reduced sodium if possible)
  • 1/4 cup rice or white vinegar
  • 1 tablespoon sesame oil
  • 1/4 cup shallot (minced)

Directions

Step 1
Rinse the grains, then add to a saucepan with the amount of water in this chart: http://wholegrainscouncil.org/recipes/cooking-whole-grains. Bring to a boil, then reduce heat to a simmer and cook for the time listed in the chart. When grains are tender, drain any excess water and fluff with a fork.
Step 2
Meanwhile, drain the tofu and place between two towels and gently squeeze to remove excess liquid. Cut into cubes. Heat a skillet over medium high heat, then add 2 teaspoons oil. Add tofu and cook until it gets crisp on most sides, stirring occasionally, about 7-8 minutes. Add tamari and cook for one more minute.
Step 3
Preheat oven to 400˚F. Toss carrots with 1 teaspoon oil then spread into an even layer on a baking sheet. Bake for about 15 minutes or until carrots are tender, stirring halfway.
Step 4
Combine all dressing ingredients in a small bowl or jar and stir until well combined. In a large bowl, combine all salad ingredients and toss with the dressing. Garnish with sesame seeds. Serve at room temperature or cold.

Whole Grain Salad with Miso Dressing | GuessWhosCooking.com | Healthy, can be made gluten free, dairy free, vegetarian, vegan

Whole Grain Salad with Miso Dressing | GuessWhosCooking.com | Healthy, can be made gluten free, dairy free, vegetarian, vegan