Chicken Salpicao Noodle Stir-Fry

Ingredients

  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Maggi Original Seasoning
  • 600g chicken thigh fillets, cut into 2-3cm pieces
  • 200g dried rice stick noodles
  • 2 tablespoons olive oil
  • 1 garlic bulb, cloves peeled, very thinly sliced
  • 2 teaspoons butter
  • 1 tablespoon brown sugar
  • 2 green shallots, trimmed, finely sliced

Zucchini Pasta Salad With Corn And Black Beans

Ingredients

  • 4-6 ounces pasta – penne, linguini, bow tie- or try GF pasta or Chickpea Pasta
  • 2 tablespoons olive oil
  • 4 fat garlic cloves- rough chopped
  • 2 shallots ( or half a red onion) – thinly sliced
  • 1 pound zucchini or summer squash ( a mix is nice)
  • 1 ear of corn, or sub red bell pepper
  • 1 lemon, zest and some juice to taste
  • 2-3 cups cooked or canned black beans- or sub any other bean! (1-2 cans)
  • 10 colorful cherry tomatoes, halved
  • Heaping handful arugula (optional)
  • ½ – 1 cup chopped cilantro, Italian parsley or basil
  • Optional – crumbled feta or goat cheese, pecorino, capers, kalamata olives, pumpkin seeds, chili flakes

Vegan Pad Thai

Ingredients

  • 1/2 pound dried pad Thai rice noodles (banh pho)
  • 1/4 cup soy sauce
  • 2 tablespoons light brown sugar
  • 1 tablespoon tamarind paste (see Note)
  • 1 tablespoon Sriracha or chile-garlic sauce
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, thinly sliced
  • 2 small shallots, thinly sliced
  • 2 cups julienned carrots (from about 3/4 pound carrots)
  • 4 scallions, cut into 1-inch pieces
  • 1 cup bean sprouts
  • 1/4 cup ground roasted peanuts

Creamless Creamed Corn with Mushrooms and Lemon

Ingredients

  • 6 medium dried shiitake mushroom caps
  • Boiling water
  • 10 ears white corn, shucked
  • 2 tablespoons extra-virgin olive oil
  • 2 medium shallots, minced
  • 1 garlic clove, minced
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper

Directions

  1. In a bowl, cover the shiitake with boiling water. Let stand for 15 minutes.
  2. Meanwhile, set a box grater in a large bowl. On the coarse side, grate 5 ears of the corn all the way to the cob. Using a serrated knife, cut the kernels from the remaining ears of corn. Using the dull side of the knife, scrape the juices from the cobs into the bowl.

Stuffed Peppers with Thai Curry Rice and Mushrooms

Ingredients

  • 4 large bell peppers
  • 2 tablespoons unsalted butter or grape seed oil
  • 2 medium shallots, minced
  • 4 garlic cloves, minced
  • Salt
  • 3/4 cup long-grain white rice
  • 1/2 cup unsweetened coconut milk
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon Thai red curry paste
  • 1 large jalapeño, finely chopped with seeds
  • 3/4 pound oyster mushrooms, cut into 1/2-inch pieces
  • 4 cups chopped spinach
  • 1/4 cup chopped Thai basil, plus more for garnish
  • 1 tablespoon fresh lemon juice