Thai Sweet Chile Sauce

Author: Brand New Vegan

Ingredients

    1/4 cup Rice Vinegar

    1/4 cup Hot Water

    1/4 cup Sugar

    2-3 cloves Garlic (minced)

    1 tsp Chili Garlic Sauce (or Thai curry sauce?)

    1/2 tsp Red Pepper Flakes

    1/4 tsp Ground Ginger

    1 Tbs Ketchup

    1 Tbs Corn Starch

    1 Tbs Water

Instructions

    Heat the water and vinegar in a small pan

    Whisk in the sugar and stir until it dissolves

    Add the garlic and garlic sauce and continue stirring

    Add the red pepper flakes and ginger and stir some more

    Take a taste – I like to add the Ketchup to mine as I like the tomato flavor (and color, Sriracha would work too)

    Mix the cold water and corn starch and whisk it into the sauce – it will thicken quickly

Vegan Sweet and Spicy Chili Sauce

Author Florentina

Ingredients

    1.5 tbsp red chili flakes + more to taste

    1/2 cup granulated sugar

    1/4 cup rice vinegar

    3 cloves garlic - minced or grated

    1 cup water

    1 pinch sea salt

    3/4 tbsp flour / starch

    2 tbsp water

    2 tsp grated ginger - OPTIONAL

Instructions

    Add the vinegar, water, sugar, sea salt and garlic to a saucepan and bring to a simmer over medium-low flame. Cook for a few minutes until it starts to thicken. (If doing the ginger version then add it here as well )

    In a small bowl whisk together the tapioca flour + 2 tbsp of water until smooth then add it to the simmering sauce making sure to stir frequently. 

    Simmer the sauce another minute or so until thickened to your liking. The sauce will continue to thicken as it cools down so keep that in mind as well. Use a little splash of water to loosen it up a bit if needed. 

    Allow to cool off completely before storing in tight lid jars in the refrigerator.

Creamy Red Pepper Coriander Sauce

INGREDIENTS:
1 package extra firm silken tofu, drained

2 large red bell peppers, roasted and seeded

3 cloves garlic, peeled and chopped

¼ cup cilantro, chopped

1 teaspoon salt, or to taste

½ teaspoon crushed red pepper

Zest and juice of 1 lime

Keep roasted red peppers and silken tofu on hand and you can make thissauce in five minutes. Use it as a dip for fresh vegetables or toss it with your favorite cooked pasta. If you are not a fan of cilantro, you can use fresh basil or dill instead. Combine all ingredients in the bowl of a food processor and puree until smooth and creamy. Refrigerate in an airtight container until ready to use. Forks Over Knives Recipe 

Ginger Garlic Sauce:

1/4 cup soy sauce

1/4 cup water

2 tbsp lemon juice

1 glove garlic, minced

1 tbsp fresh ginger, minced

1 tbsp maple syrup or agave

Whisk together all ingredients.

Best served hot as a stir fry sauce!

My favorite Peanut sauce

PB powder sauce

Ingredients

    2 Tbsp Bragg's liquid aminos, or soy sauce

    1 Tbsp rice vinegar, or red wine vinegar

    2 gloves minced garlic

    6 Tbsp PB2 

    2 Tbsp maple syrup 

    2 tsp Chili paste, or 1/4 tsp Sriracha

Instructions

    Combine all the sauce ingredients in a bowl and whisk together until smooth.

    If needed, heat mixture in microwave for 30 seconds to allow for easier blending. If it needs to be thinned a bit, just add a little more almond milk.

    Serve as a dip/sauce for wraps (Collard Green Wrap and Thai Spring Roll recipe links below), over noodles, or as a salad dressing. 

Orange Tahini Sauce

Combine 1/2 cup tahini

2 tablespoons olive oil (Add extra water if not using oil)

2 tablespoons water

Zest and juice of 1 orange

2 tablespoons honey

1 clove garlic

blend until smooth. Season to taste with salt and fresh-ground black pepper 

Stir Fry Sauces

½ cup of soy sauce

¼ cup of rice vinegar
½ cup of water
2 tablespoons of maple syrup
2 tablespoons of cornstarch

Mix ingredients together till cornstarch is dissolved.
After stir-fry vegetables are all cooked pour sauce into the stir-fry and cook till mixture thickens 1-2 minutes. Then serve.

Stir fry sauce

1 cup of soy sauce

½ cup of rice vinegar

1 cup of water

1/4 cup maple syrup

4 tablespoons of cornstarch
1/2 teaspoon grated ginger
2 tablespoons sesame oil (optional)
Sprinkle of sesame seeds

Mix ingredients together till cornstarch is dissolved.

After stir-fry vegetables are all cooked pour sauce into the the stir-fry and cook till mixture thickens 1-2 minutes. Then serve.

Lemon Tahini Sauce:

1/4 cup tahini

1/4 cup water

2 tbsp lemon juice

1 tbsp maple syrup or agave

1/4 tsp garlic powder (optional)

Whisk together all ingredients. Add more water or lemon juice if needed.

Best served as a sauce for greens like bok choy & broccoli, and as a stir fry sauce.

Sauces for Asian dishes

Sauce for Asian dishes

Ingredients

    1/2 cup peanut butter natural, unsweetened

    2 tablespoons low sodium soy sauce

    1 tablespoon rice vinegar

    2 tablespoons brown sugar

    2 teaspoons chili garlic sauce more or less to taste

    1 tablespoon fresh lime juice

    3 garlic cloves pressed or grated

    1 tablespoon ginger root grated

    2-4 tablespoons warm water

Instructions

    Combine all ingredients except water.  Whisk to fully combine.

    Add water, 1 tablespoon at a time, until desired consistency is reached. I normally use 2 tablespoons for a sauce and up to four if using it for a dressing. 

Thai Curry Salad

Thai Curry Salad

    Author: Monkey and Me Kitchen Adventures 

Ingredients

    1 large head Romaine lettuce, chopped

    1 cup purple cabbage, shredded

    1 cup carrots, matchsticks or ribbons

    2 mini cucumbers, chopped

    ¼ cup red onion, thin strips

    1 – 15.5 oz. can chickpeas, drained and rinsed

    ¼ cup chopped peanuts

Dressing Ingredients:

    1 Tablespoon red curry paste *

    1 Tablespoon + 1 teaspoon lime juice

    1 teaspoon tahini

    1 Tablespoon reduced sodium tamari * (see notes)

    2 teaspoons organic maple syrup

    1 Tablespoon miso *

    1 Tablespoon water

Optional Toppings

    Chopped peanuts

    Matchstick carrots

    Chopped cilantro

    Avocado slices

    Toasted Sesame Seeds

Instructions

    Add all the dressing ingredients into a bowl and whisk until well combined or place into a high-speed blender, process for 30 seconds. Taste test the dressing and add seasonings to achieve the desired flavor.  Set aside.

    To serve, place the chopped Romaine, sliced purple cabbage, matchstick carrots, thin strips of red onion, and chopped peanuts in a large bowl, toss to evenly distribute. Drizzle with half the salad dressing, toss lightly, then place on a salad serving platter. Top with chopped peanuts, sliced avocados, cilantro, and matchstick carrots, then drizzle with the remaining salad dressing (as needed) and a light sprinkle of toasted sesame seeds. Serve and Enjoy.

Cilantro Lime Brown Rice

Cilantro Lime Brown Rice

INGREDIENTS

• 1 cup brown rice
•  1.5 cups water
• 1 bay leaf
• 1/2 cup chopped fresh cilantro
• 2 tablespoons lime juice (from about 1 lime)*
• 1 ½ teaspoons lemon juice (from 1 small lemon)
• ½ teaspoon salt

INSTRUCTIONS

1. Add the rice and salt to a medium  sauce pan, then pour the boiling water in the pan. Bring to a boil then cover and reduce the heat to a low simmer for 15 minutes(or cook in rice cooker as per directions Remember Brown rice needs a little more water than white)!  Remove from the heat and keep covered for 5 more minutes.
2. Stir in the cilantro, and lime/lemon juice, and salt until fully combined.
3. Enjoy!
   
   
   Double recipe
   
   

   • 2 cup brown rice
   •  3 cups water
   • 2 bay leaf
   • 1 cup chopped fresh cilantro
   • 3 tablespoons lime juice (from about 1 lime)*
   • 2.5 teaspoons lemon juice (from 1 small lemon)
   • 1 teaspoon salt

Buddha bowl ideas

I take a large bowl and add all kinds of veggies/fruit, depending on what I'm looking for. Example: southwest/Mexican, summer salad, etc... I start with Lettuce and spinach mix,  then I'll have other tops available like:

• onions
• radishes
• cukes
• mushrooms
• beans
• brown rice
• Cilantro lime rice
• quinoa
• celery
• peppers
• leeks
• tomatoes
• corn
• carrots
• shredded cabbage
• mangos
• rasperries
• apples chunks
• strawberries
• You decide what sounds yummy to you and the type of salad you like

Everyone takes what they want, including the toppings, then you add whatever fat free/low fat dressing you like, such as salsa, or any of the toppings on this page. You can also google fat free dressing, there are Tons more!

I'll add spices on top too, like taco seasoning, cumin, menudo spices, salt and pepper, etc... Your taste buds are your only limit! Enjoy

Hollywood Bowl Brown Rice Salad

Hollywood Bowl Brown Rice Salad

From The Forks Over Knives website

Ingredients

1 cup brown rice

1 zucchini, finely chopped (about 1 cup)

1 cucumber, finely chopped (about 1 cup)

2 tomatoes, finely chopped (about 1 cup)

1/2 cup finely chopped green onions, white and light green parts

1 cup chopped fresh cilantro leaves

3 to 4 tablespoons fresh lemon juice (from about 2 lemons)

1/4 teaspoon freshly ground black pepper

Sea salt

Instructions

Rinse the rice, and place it in a saucepan with 2 cups water. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer until the rice is tender, about 45 minutes.

Remove the pan from the heat and let stand, covered, for 10 to 15 minutes.

Transfer the rice to a large bowl, and let it cool for a few minutes until no longer steaming.

Add the zucchini, cucumber, tomatoes, green onions, cilantro, 3 tablespoons lemon juice, pepper, and salt to taste. Mix well. Taste and add more lemon juice if desired.

Cover and chill, or let stand at room temperature for 30 minutes, to allow the flavors to meld.

Taste and adjust seasoning. Serve cold or at room temperature. Store in an airtight container in the refrigerator for 2 to 3 days.

Bowl sushi

Bowl sushi 

Ingredients:

4 1/2 cups cooked short-grain brown rice 

1/2 cup rice vinegar

1 tablespoon pure maple syrup

2 tablespoons low-sodium tamari sauce

3 green onions, sliced

2 medium carrots, shredded

1 cucumber, peeled and diced

1 cup frozen edamame or peas, thawed

2 nori sheets, torn or cut into 1-inch pieces

1 avocado pitted, peeled, and sliced 

2 tablespoons black sesame seeds

Directions:

1.    Combine all ingredient except avocado and sesame seeds and toss gently. Top with avocado and garnish with the sesame seeds.

Hint: This recipe is simple and fun to modify. Try adding red or yellow peppers, celery, or even water chestnuts for different colors and textures. You can also use different varieties of rice to fit your own personal preference. 

Rice, Black Bean and Avocado Bowl

Rice, Black Bean and Avocado Bowl with Sweet Chili Mustard Sauce

Servings 6 servings

Author Brandi Doming

Ingredients

For the rice

    4 cups water

    2 cups (360g) slow-cooking jasmine brown rice

    1 cup 240 g tomato puree/sauce (not tomato paste) ( mine has salt added)

    1 tablespoon regular American salt-free chili powder

    1 1/4 teaspoons fine salt

FOR THE BEANS

    two 15 oz cans low-sodium black beans, drained & rinsed

    2 teaspoons regular chili powder

    1/2 teaspoon fine sea salt

SWEET CHILI MUSTARD SAUCE

    1/2 cup (120g) regular yellow wet mustard

    1/4 cup (80g) pure maple syrup

    2 tablespoons regular chili powder

    1-2 tablespoons water

    1 medium avocado, chopped

    1 cup tomatoes

Instructions

    Rinse the rice with cold water for about a minute. This will help to prevent too sticky of rice. Then combine all of the "rice" ingredients into a medium pot and bring to a boil. Once boiling, immediately turn it to the lowest heat, cover and cook for 35-40 minutes until tender and all the liquid is gone. Remove from the heat, cover and steam for just 5 minutes (set your timer). Fluff with a fork and leave the lid off.

    When the rice is almost done cooking, prepare the beans by combining the "beans" ingredients and heat either over the stove or microwave.

    Add the "sauce" ingredients to a small bowl and whisk well until smooth. It will thicken best using a whisk. Add as much water to desired taste/consistency. 

    Assemble into serving bowls, layering with the rice, beans, avocado and tomatoes. Drizzle with lots of sweet chili mustard sauce and toss to coat everything.