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📌Sweet Ginger Pork Stirfry
INGREDIENTS:
✅340.19 g pork tenderloin
✅2 tbsp coconut animas
✅1 tsp toastet sesame oil
✅¼ tsp ginger powder
✅⅛ tsp ground white pepper
✅2 tsp topiocao starch
Aromatics/others:
✅12.76 g ginger, julienned
✅17.01 g garlic clove, finely minced
✅226.8 g green bell peppers or longhorn chili peppers, I use longhorn in the photos
✅3 tbsp avocado oil
For the pork stir-fry sauce:
✅1.5 tbsp coconut aminos
✅1 tbsp rice vinegar
✅1 tsp toasted sesame oil✅1 tsp grated ginger
INSTRUCTIONS:
📌1 Thinly slice the pork to ⅛-inch thin pieces.
📌2 In a large bowl, marinate the pork with ingredients from coconut aminos to white pepper. Mix well. Set the bowl in the fridge while you prepare other ingredients.
📌3 Prepare the ginger and garlic in one plate. Julienne the peppers to matchsticks (thin strips). If using longhorn chilis, remove the seeds and dice them to small sections (little less than 1-inch).
📌4 Preheat a wok or large skillet over medium-heat until it feels hot when placing your palm near, about 2-3 inches away. Add 1 tbsp oil and swirl it around to distribute it evenly.
📌5 Add the starch to the pork marinade bowl. Stir-well.
📌6 Turn the stove heat to medium-high. Add the pork and quickly spread it out in an even layer. Scoop out and set aside. Your skillet should not be watery at this point. If you want to be exact, the cooking temperature for pork should be 145F (62.7C).
📌7 Start the skillet dry, add 2 tbsp oil. Saute the ginger and garlic with a pinch of salt for 8-10 seconds. Add the peppers and 2 more pinches of salt. Saute for 1 minute or until the peppers turn vibrant green but not mushy and still crisp.
📌8 Return the pork and the sauce to the wok. Toss to combine for 30 seconds. Serve hot or warm.
📌Tom Yum Zoodles Soup
INGREDIENTS:
✅1 medium-sized zucchini spiralized
✅¼ cup mushrooms quartered, used Bella
✅¼ cup tomatoes used grape tomatoes
✅4 oz [100g] firm tofu pressed
✅1 stalk lemongrass, white part only pounded
✅3 slices galangal
✅5 lime leaves
✅3 teaspoons red chili paste/sambal
✅2 tablespoons Vegan ‘fish’ sauce
✅1 Thai chili chopped
✅2 cups [475ml] vegetable broth or homemade stock
✅1 teaspoon coconut sugar
✅juice from 2 limes
✅½ cup [125ml] coconut milk or more for a creamier version
✅oil for cooking
✅salt to taste
INSTRUCTIONS:
📌1 To prepare the tofu, cut it into your desired shape. In a heated non-stick pan with a drizzle of oil, pan-fry tofu until golden brown on both sides. Season with a pinch of salt and set aside.
📌2 Using the back of a knife, pound lemongrass a few times to release its flavor, then slice it thinly.
📌3 In a heated non-stick pan with 3 teaspoons of oil, sauté lemongrass, lime leaves, and galangal until fragrant.
📌4 Then, stir in sambal, vegan ‘fish’ sauce, chili, and vegetable broth. Let the mixture simmer over low-medium heat for 5 minutes, covered.
📌5 Meanwhile, spiralized the zucchini into noodles and set aside.
📌6 Once the soup has reduced slightly, add the mushrooms, tomatoes, tofu, then season with lime juice and coconut sugar. Season accordingly.
📌7 Add in the coconut milk, and slowly place in the zucchini noodles, then turn off the heat.
📌8 Garnish with a swirl of chili oil, sliced red onions, fried shallots and lime wedges before serving.
📌Vegan Spinach And Sun-Dried Tomato Pasta
INGREDIENTS:
✅8 oz linguine noodles (sub your favorite noodles or Gluten Free if needed)
✅1 tbsp olive oil
✅1/3 cup sun-dried tomatoes, chopped small
✅3 cloves garlic, minced
✅1 cup canned coconut cream
✅1’4 tsp paprika
✅1/2 tsp salt
✅1/8 tsp chili powder
✅1/2 cup vegan parmesan cheese grated
✅2 cups fresh spinach leaves, packed
✅5 fresh basil leaves, finely chopped
INSTRUCTIONS:
📌1 Cook pasta according to the directions on the box.
📌2 In a large skillet over medium heat, add oil.
📌3 Once heated, and shiny, add in garlic and sun-dried tomatoes, stirring occasionally for 2 minutes.
📌4 Add in coconut cream, paprika, salt, and chili powder. Stir together well. Bring to boil and then reduce to simmer.
📌5 Add vegan parmesan cheese and stir until melted. The sauce should begin to thicken.
📌6 Add in the spinach and stir until it’s wilts down.
📌7 Remove from heat and toss in cooked and drained pasta noodles.
📌8 Top with fresh chopped basil as a garnish over the top.