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Crispy Baked Chicken Legs
Dinner American

Crispy Baked Chicken Legs

4.4

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place chicken legs in a large bowl. Spread chili powder, garlic powder, cayenne, and salt onto the chicken; pour sauce over top. Mix thoroughly and transfer to a baking sheet.
  3. 3 Bake, uncovered, in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Fernandes

Mary's Gone Crackers Copycat
Appetizer American

Mary's Gone Crackers Copycat

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cut a small square out of a separate sheet of parchment paper and oil 1 side; set aside.
  2. 2 Blend brown rice, quinoa, and tamari in a food processor, adding water if mixture is too dry, until a dough starts to form. Add chia seeds, sesame seeds, flax seeds, and salt; pulse until dough is a sticky ball.
  3. 3 Roll small pieces of dough into 1/2-inch balls and arrange at least 2 1/2 inches apart on the prepared baking sheet. Place the oiled square of parchment paper, oil-side down, onto a dough ball. Flatten the dough ball into a very thin 2-inch-wide disk by pressing the top of a small jar onto the parchment square. Repeat with remaining dough balls.
  4. 4 Bake in the preheated oven until edges of crackers begin to brown, 10 to 12 minutes. Transfer crackers to a wire rack. Place the rack onto the baking sheet and return to oven.
  5. 5 Bake until crackers are dry and crisp, 2 to 3 minutes more.

By Cazuela

My Favorite Sesame Noodles
Dinner American

My Favorite Sesame Noodles

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  2. 2 Melt the peanut butter in a large microwave-safe glass or ceramic bowl, 15 to 20 seconds (depending on your microwave). Whisk the honey, tamari, and chili sauce into the peanut butter, then stir in the sesame oil and ginger. Mix in the garlic and green onions and toss with the spaghetti. Top with the sesame seeds.

By kelcampbell

Jalapeno-Blue Cheese Burgers
Dinner American

Jalapeno-Blue Cheese Burgers

4.4

Prep
15 min
Cook
16 min
Total
31 min

Instructions

  1. 1 Preheat a grill for high heat.
  2. 2 In a large bowl, combine the ground beef, jalapeno peppers, blue cheese, onion powder, garlic powder, tamari and salt. Mix well using your hands. Pat lightly into 4 large fat patties.
  3. 3 Place patties on the grill, and cook for about 8 minutes per side, or until well done. Place a slice of cheese on top of each patty, and cover the grill until the cheese melts. Serve on buns with your favorite toppings.

By MRSTEWART

Kale and Adzuki Beans
Dinner American

Kale and Adzuki Beans

4.3

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Place adzuki beans in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer until tender, 30 to 45 minutes.
  2. 2 Heat olive oil in a medium skillet over medium heat, and sauté garlic for about 1 minute. Mix in kale and 2 tablespoons water. Season with tamari, cumin, and coriander. Thoroughly blend in adzuki beans. Reduce heat to low, cover, and simmer until kale is tender, about 20 minutes. Season with salt and pepper.

By skymonkey

Peachy Turkey Burger over Greens with Endive, Bacon, Avocado, and Gorgonzola
Dinner American

Peachy Turkey Burger over Greens with Endive, Bacon, Avocado, and Gorgonzola

4.3

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Heat canola oil in a skillet over medium heat; add onion, jalapeno, and garlic. Cook until onions are translucent, 10 to 12 minutes. Cool to room temperature, about 15 minutes.
  2. 2 Mix the onion mixture, ground turkey, teriyaki sauce, and soy sauce together in a bowl using a fork. Chop half the peach and mix gently into the bowl with the turkey mixture. Season with salt and pepper. Form into 4 patties.
  3. 3 Preheat grill for medium heat and lightly oil the grate.
  4. 4 Cook turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. 5 Combine endive and spring mix in a bowl. Top with avocado, Gorgonzola cheese, and bacon. Serve alongside turkey burgers.

By Jackie Ourman

Best Homemade Vegan Vegetable Soup
Dinner American

Best Homemade Vegan Vegetable Soup

5.0

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
  2. 2 Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
  3. 3 Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.

By Chelsea

Tofu Turkey I
Dinner American

Tofu Turkey I

4.3

Prep
Cook
Total

Instructions

  1. 1 Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
  2. 2 Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
  4. 4 Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
  5. 5 Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil.
  6. 6 Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.

By Tali

Creamy Chickpea Curry
Dinner American

Creamy Chickpea Curry

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Melt coconut oil in a heavy 4-quart pot over medium heat. Cook and stir onion until lightly browned, 5 to 7 minutes. Add ginger and garlic; cook and stir until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste; mix well.
  2. 2 Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
  3. 3 Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.

By isachandra

Jackfruit Enchiladas
Dinner American

Jackfruit Enchiladas

Prep
40 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Roast Roma tomato over a gas burner. Core tomato and cut into 8 pieces; set aside.
  2. 2 Remove stems and seeds from all chile peppers. Mince peppers and place in a large skillet over medium heat. Cook until warmed, 2 to 3 minutes. Add vegetable broth, reduce heat to low, and cook for 30 minutes.
  3. 3 Use a slotted spoon to transfer peppers to a blender. Add fire-roasted tomato, onion, garlic, vegetable base, cider vinegar, salt, and a small amount of broth to the blender. Pulse, adding more broth as necessary, to desired consistency. Reserve remaining broth for the filling.
  4. 4 Heat 1 teaspoon peanut oil in a skillet over medium heat. Add sauce and simmer for 10 minutes.
  5. 5 Meanwhile, heat 1 tablespoon oil for filling in a skillet over medium heat. Add onion and bell pepper and cook until soft, about 5 minutes. Remove to a bowl. Add mushroom to the skillet, adding more oil if necessary; cook and stir until juicy and tender, about 5 minutes. Add tamari and liquid smoke, then remove and add to the onion mixture.
  6. 6 Add more oil to the skillet. Add jackfruit, pollo asada seasoning, paprika, cumin, sazon seasoning, seafood seasoning, garlic powder, and salt. Cook and stir, shredding the jackfruit as it cooks, until golden brown, 5 to 8 minutes. Add onion mixture along with some reserved broth. Reduce heat to low, cover, and steam for 10 minutes.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C).
  8. 8 Meanwhile, brush tortillas with more peanut oil and fry in a skillet.
  9. 9 Stuff each tortilla with filling and roll up. Place in a 9x13-inch casserole dish. Top with some sauce, reserving some for serving. Sprinkle with vegan cheese.
  10. 10 Bake in the preheated oven for 15 minutes. Turn on the broiler and broil until cheese is melted, about 3 minutes. Top with remaining sauce.

By My soul cleaveth unto the dust

Beef Pepper Steak
Dinner

Beef Pepper Steak

4.6

Prep
10 min
Cook
20 min
Total
90 min

Instructions

  1. 1 In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
  2. 2 Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).

By Marla

Stuffed Butternut Squash
Dinner

Stuffed Butternut Squash

4.2

Prep
30 min
Cook
85 min
Total
115 min

Instructions

  1. 1 Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
  2. 2 Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
  3. 3 In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
  4. 4 Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!

By BMARYV

V's Grilling Marinade

V's Grilling Marinade

4.0

Prep
10 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Pour boiling water over tea leaves in a mug and steep for 3 minutes; strain and discard tea leaves. Dissolve brown sugar into the tea and set aside to cool.
  2. 2 Combine pineapple juice, tamari, canola oil, ginger, garlic, sherry, and honey in a jar; add tea mixture. Seal jar and shake until the oil emulsifies into the marinade.

By Vanessa C

Instant Pot Mushroom and Soba Noodle Stir-Fry
Dinner

Instant Pot Mushroom and Soba Noodle Stir-Fry

4.0

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. When Instant Pot displays hot, add olive oil and sesame oil. Add garlic and cook until fragrant, about 1 minute. Stir in mushrooms, carrots, and pepper; toss to combine. Cook until softened, 2 to 3 minutes.
  2. 2 Push vegetables to the outside of the pot, forming an empty circle in the center. Add tamari and soba noodles to the pot and enough water so noodles are just covered. Cancel Saute mode.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix sauce, noodles and vegetables together using tongs. Sprinkle with chopped green onion and serve immediately.

By thedailygourmet

Garlic Ginger Tofu
Dinner Asian

Garlic Ginger Tofu

3.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari and stir to coat. Cover, and continue cooking for 20 to 30 minutes.
  2. 2 Squeeze lime juice over tofu before serving.

By Syd

Coconut-Tamari Mushroom Soup

Coconut-Tamari Mushroom Soup

3.9

Prep
10 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Dissolve the vegetable bouillon cubes in the boiling water, then stir in the sliced mushrooms; set aside for 20 minutes. Place the seaweed in a small bowl, and cover with warm water; set aside.
  2. 2 Heat the olive oil in a large saucepan over medium-low heat. Stir in the garlic and cook until softened, about 5 minutes. Strain the mushrooms from the vegetable broth and squeeze dry; reserve the broth. Stir the mushrooms into the pot; cook and stir until the mushrooms have browned and are tender, about 15 minutes. Pour in the coconut milk and reserved vegetable broth. Drain the wakame and squeeze out excess water. Add the wakame to the pot along with the cilantro, lime juice, and tamari. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer to let the flavors mingle, about 20 minutes.

By A

Cold Sesame Noodles
Dinner Asian

Cold Sesame Noodles

5.0

Prep
10 min
Cook
20 min
Total
210 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  2. 2 While the pasta is cooking, heat sesame seeds in a dry skillet over medium heat until golden brown and fragrant, stirring occasionally, 3 to 5 minutes. Remove from the heat and immediately transfer to a plate to cool.
  3. 3 Whisk tamari, sesame oil, balsamic vinegar, sucanat, and chili paste together in a bowl.
  4. 4 Drain pasta and transfer to a large bowl. Add dressing, sesame seeds, and green onions. Refrigerate for at least 3 hours or overnight before serving.

By pizzaface

Seitan Wheat Meat (Vegan Meat Substitute)
Pantry Asian

Seitan Wheat Meat (Vegan Meat Substitute)

4.6

Prep
15 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Stir wheat gluten, 1/2 cup broth, liquid aminos, nutritional yeast, oil, and garlic together in a bowl until ingredients come together into a ball. Knead until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch-thick patties.
  2. 2 Combine remaining 4 cups vegetable broth, water, and tamari in a large pot; bring to a boil. Carefully lower patties into boiling broth; cover the pot and return to a boil. Set the lid slightly askew to vent steam and reduce the heat to low. Continue simmering, turning occasionally, until patties are firm, about 1 hour.
  3. 3 Remove from the heat and uncover the pot. Allow patties to cool in broth for 15 minutes before serving.

By Deborah Mackenzie

Wasabi Encrusted Tuna Steaks
Dinner Asian

Wasabi Encrusted Tuna Steaks

4.1

Prep
30 min
Cook
10 min
Total
70 min

Instructions

  1. 1 In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
  2. 2 Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press into the pea mixture to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.
  3. 3 While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.

By chefbeo71

Green Curry Lentil Salad
Dinner

Green Curry Lentil Salad

Prep
20 min
Cook
25 min
Total
125 min

Instructions

  1. 1 Cover green lentils with boiling water in a saucepan. Allow to soak for 1 hour.
  2. 2 Whisk peanut butter, rice vinegar, water, lemongrass paste, tamari, sugar, oil, lime zest and juice, green curry paste, ginger paste, and garlic paste in a bowl; set dressing aside.
  3. 3 Drain lentils. Fill saucepan with enough fresh water so lentils are covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat and simmer until lentils are cooked through but not mushy, about 20 minutes.
  4. 4 Meanwhile, put kamut grains in a saucepan and fill with enough water to cover by 1 inch. Bring to a boil over medium-high heat, reduce heat, and simmer until soft, about 10 minutes. Drain kamut and lentils and let cool.
  5. 5 Combine cooled lentils and kamut grains in a bowl and toss until mixed well. Add tomatoes and radicchio. Drizzle dressing over salad and toss to coat. Allow to rest at least 10 minutes before serving. Top with chopped cilantro.

By Buckwheat Queen

Asian Sesame Seared or Grilled Tuna (Gluten Free)
Dinner Asian

Asian Sesame Seared or Grilled Tuna (Gluten Free)

4.6

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Whisk tamari, sesame oil, mirin, honey, vinegar, ginger, green onions, and garlic together in a bowl until marinade is evenly mixed. Place tuna steaks in the marinade and refrigerate for at least 1 hour.
  2. 2 Spread sesame seeds onto a plate. Remove tuna from marinade and discard marinade. Press tuna into sesame seeds until evenly coated.
  3. 3 Heat olive oil in a cast iron skillet over high heat until very hot; cook tuna in the hot oil until cooked to desired doneness, 30 seconds to 5 minutes per side.

By Nettie

Zucchini-Feta Casserole
Dinner

Zucchini-Feta Casserole

Prep
30 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Place bulgur in a bowl and cover with boiling water. Cover and set aside until water is absorbed.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square casserole dish.
  3. 3 Meanwhile, heat oil in a large skillet over medium heat. Add onions and garlic and cook until just translucent, 3 to 5 minutes. Add zucchini, oregano, basil, marjoram, and black pepper. Cook until zucchini is tender but not falling apart, about 5 minutes more.
  4. 4 Beat eggs lightly in a bowl. Add feta cheese and cottage cheese.
  5. 5 Add parsley, tomato paste, and tamari to the bowl with the bulgur and mix well.
  6. 6 Layer bulgur mixture, zucchini mixture, cheese mixture, Cheddar cheese, and tomato into the prepared casserole dish. Sprinkle sesame seeds on top. Cover with aluminum foil.
  7. 7 Bake in the preheated oven until bubbly, about 45 minutes.

By MBauer

Pork Fried Rice Meatballs with Homemade Sweet and Sour Sauce
Dinner

Pork Fried Rice Meatballs with Homemade Sweet and Sour Sauce

4.3

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Combine water and salt in a saucepan and bring to a boil. Add rice and carrots. Cook until rice is tender yet firm to the bite, about 8 minutes. Drain and rinse; set aside to cool. Drizzle tamari and rice vinegar over cooled rice and stir.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
  3. 3 Combine cooked rice mixture, ground pork, peas, green onion, egg, ginger, garlic powder, salt, and white pepper in a large bowl. Mix by hand until just combined; do not overmix. Shape mixture into 25 to 30 golfball-sized meatballs and place on the prepared baking sheet.
  4. 4 Bake in the preheated oven until browned on the outside and no longer pink inside, about 22 minutes.
  5. 5 While meatballs are cooking, combine cornstarch and water in a bowl and whisk well.
  6. 6 Combine pineapple juice, sugar, white vinegar, and rice vinegar in a saucepan and bring to a boil, stirring constantly. Add 1 tablespoon of the mixture to the cornstarch mixture and stir well. Pour cornstarch mixture into the saucepan, whisking constantly. Reduce heat to medium and whisk until thickened, 3 to 4 minutes. Remove from heat and pour sauce into a deep serving dish.
  7. 7 Arrange baked meatballs on a serving plate. Sprinkle with parsley and serve hot with sauce on the side or drizzled over meatballs.

By Buckwheat Queen

Keto Pork and Veggie Cauliflower Fried Rice
Dinner Asian

Keto Pork and Veggie Cauliflower Fried Rice

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Heat 2 tablespoons sesame oil in a wok or large skillet over medium-high heat. Toss in pork and stir until thoroughly coated. Add cauliflower rice, broccoli florets, mushrooms, celery, and garlic. Cook, stirring frequently, until pork is slightly pink in the center, 5 to 7 minutes.
  2. 2 Push pork and cauliflower mixture to one side of the wok. Pour beaten eggs into the empty side and stir the egg until cooked and scrambled, about 2 minutes. Mix the pork and cauliflower mixture into the egg. Stir in tamari, green onions, and remaining 1 tablespoon sesame oil. Stir fry until heated through, about 2 more minutes.

By fabeveryday