Type what you have

Ingredients

• ✓ cider vinegar
• egg white
• salt
• white sugar
• peppermint candy cane

Instructions

1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
2. 2 In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.
3. 3 Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.

By Mary

Ingredients

• ✓ cider vinegar
• silken tofu
• cocoa powder
• sugar
• vanilla extract
• graham cracker crust

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared crust.
3. 3 Bake in preheated oven for 25 minutes.
4. 4 Refrigerate for 1 hour before serving.

By Siobhan Connally

Ingredients

• ✓ cider vinegar
• all-purpose flour
• white sugar
• cocoa powder
• baking soda
• water
• canola oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk flour, sugar, cocoa powder, and baking soda together in a bowl; add water, canola oil, and vinegar. Mix until batter is smooth. Pour batter into prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Cool in the pan before slicing.

By Laura Rowley

Ingredients

• ✓ cider vinegar
• molasses
• white sugar
• butter
• egg
• ginger
• baking soda
• water
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 Mix ingredients in order given, by hand (mixers ruin this recipe!). Mix in baking soda dissolved in water. Add the flour last.
3. 3 Lightly flour board, and add flour as needed to keep dough from being really sticky. Roll out thin and cut into any shapes you want.
4. 4 Bake 10 to 12 minutes.

By Kristen Pontier

Ingredients

• ✓ cider vinegar
• white sugar
• nutmeg
• cinnamon
• allspice
• egg
• butter
• vanilla extract
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a mixing bowl, combine sugar, nutmeg, cinnamon and allspice. In a separate bowl, combine eggs, butter, vinegar and vanilla extract. Stir wet ingredients into the dry mixture. Pour entire mixture into the pie shell.
3. 3 Bake in a preheated 350 degrees F (175 degrees C) oven for 50 minutes or until firm. Cool on a rack.

By Suzy

Ingredients

• ✓ cider vinegar
• all-purpose flour
• butter
• salt
• water

Instructions

1. 1 Combine flour, butter, and salt in a food processor. Pulse until mixture resembles coarse crumbs, about 10 (1-second) pulses.
2. 2 Stir ice water and vinegar in a small bowl.
3. 3 Pour 1/2 of the ice water mixture into flour mixture; pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water mixture; pulse until mixture starts to come together, about 8 (1-second) pulses.
4. 4 Turn dough out onto a wooden surface, pat it into a circle, and divide it in half. Form each half into a disc, about 5-inches wide.
5. 5 Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.
6. 6 Use in your favorite pie recipe.

By John Mitzewich

Ingredients

• ✓ cider vinegar
• water
• salt
• watermelon rind
• white sugar
• clove
• cinnamon stick

Instructions

1. 1 Bring water and salt to a boil in a large, enameled stockpot over high heat. Add watermelon rinds; return to a boil and cook for 20 minutes. Drain and set aside. Add 6 cups sugar and vinegar to stockpot; bring to a boil. Remove from heat, stir in rinds, cover, and let stand overnight.
2. 2 On day 2, transfer rinds to a clean bowl using a slotted spoon. Heat syrup in the stockpot over high heat; add 4 cups sugar. Bring to a boil until sugar has dissolved. Remove from heat, stir in rinds, cover, and let stand overnight.
3. 3 On day 3, transfer rinds to a clean bowl using a slotted spoon. Heat syrup in the stockpot over high heat; add 2 cups sugar. Bring to a boil until sugar has dissolved. Remove from heat, stir in rinds, cover, and let stand overnight. Repeat Step 3 every day for 6 more days.
4. 4 On day 10, inspect 14 (1-pint) canning jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Sterilize jars, rings, and lids in boiling water; immerse in simmering water until watermelon rinds are ready. Pack rinds into sterilized jars, making sure there are no spaces or air pockets on the sides. Add 2 cloves and 1 cinnamon stick to each jar. Return syrup to a boil; fill jars with syrup to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel and remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and carefully lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 2 inches. Bring to a rolling boil, cover, and process for 10 to 15 minutes. Remove pot from heat; let jars stand in water off heat for 2 hours.
6. 6 Remove jars from the stockpot; place on a cloth-covered or wood surface, several inches apart until cool. Press the center of each lid with a finger to ensure the lid does not move up or down and the seal is tight. Remove the rings for storage and store in a cool, dark area for 2 weeks before opening.

By TLMorrow

Ingredients

• ✓ cider vinegar
• butter
• sugar
• butter
• vanilla extract
• cocoa powder
• salt
• food coloring
• egg
• all-purpose flour
• cream cheese
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 baking dish with 1 teaspoon butter.
2. 2 Whisk 1 cup sugar and melted butter together in a bowl. Add vanilla, cocoa powder, salt, food coloring, vinegar, and eggs to sugar mixture, blending well after each addition.
3. 3 Stir flour into sugar mixture until batter is just combined. Pour batter into prepared baking dish, reserving 1/3 cup batter for cream cheese layer.
4. 4 Blend cream cheese, 1/4 cup sugar, egg, and vanilla extract together in a bowl. Spread cream cheese mixture over brownie batter in the prepared baking dish. Pour reserved 1/3 cup brownie batter in 2 rows over cream cheese layer. Pull a knife through the batter rows into cream cheese layer to form swirls.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool completely before slicing.

By jenalee75

Ingredients

• ✓ cider vinegar
• teff flour
• rice flour
• arrowroot starch
• brown sugar
• instant coffee granules
• baking soda
• salt
• dark chocolate
• soy milk
• soy milk
• dark chocolate
• coconut oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line with parchment paper.
2. 2 Combine teff flour, rice flour, arrowroot, sugar, coffee, baking soda, and salt in a large bowl.
3. 3 Place chocolate and 2 tablespoons soy milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add 2 cups soy milk and stir until well combined. Add vinegar.
4. 4 Pour the chocolate mixture over the flour mixture and mix with a spatula until batter is well combined. Pour into the springform pan and level with a spatula.
5. 5 Bake in the preheated oven until set but still slightly soft, about 35 minutes. Allow to cool for a few minutes in the pan, then remove and cool completely on a wire rack, about 45 minutes.
6. 6 Make the glaze while the cake is cooling. Place chocolate and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour melted chocolate over cake and spread evenly. Allow to set before slicing.

By Lilytasty

Ingredients

• ✓ cider vinegar
• white cake mix
• egg white
• buttermilk
• vegetable oil
• yellow cake mix
• buttermilk
• egg
• cocoa powder
• red food coloring
• cream cheese
• margarine
• confectioners' sugar
• peppermint extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
2. 2 In a large bowl, combine white cake mix, 3 egg whites, 1 1/3 cups buttermilk, and 2 tablespoons vegetable oil. Mix with an electric mixer for 2 minutes on high speed. In a separate bowl, combine yellow cake mix, 1/2 cup buttermilk, 1 egg, cocoa, red food coloring, and vinegar. Use an electric mixer to beat for 2 minutes on high speed.
3. 3 Spoon white batter alternately with red batter into the prepared cake pans. Swirl batter gently with a knife to create a marbled effect.
4. 4 Bake in preheated oven for 22 to 25 minutes, or until a wooden pick inserted into the centers comes out clean. Let cool in pans for at least 10 minutes before turning out onto a wire rack to cool completely.
5. 5 In a large bowl, beat cream cheese and margarine until smooth. Gradually blend in sugar until incorporated and smooth. Stir in peppermint extract. Spread peppermint cream cheese frosting between layers, and on top and sides of cake.

By Debbie Rowe

Ingredients

• ✓ cider vinegar
• green tomato
• white sugar
• all-purpose flour
• cinnamon
• nutmeg
• salt
• clove
• pie pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine tomatoes and vinegar in a large bowl.
3. 3 Mix sugar, flour, cinnamon, nutmeg, salt, and cloves together in a medium bowl. Sprinkle over tomatoes and toss to coat evenly.
4. 4 Press one pie pastry into a 9-inch pie pan. Pour tomato mixture into the pastry. Cut second pie pastry into strips and arrange in a crisscross lattice over the filling.
5. 5 Bake in the preheated oven until filling is bubbly and crust is brown, 30 to 35 minutes.

By Pam

Ingredients

• ✓ cider vinegar
• all-purpose flour
• sugar
• cocoa powder
• baking soda
• salt
• vegetable oil
• vanilla extract
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sift flour, sugar, cocoa powder, baking soda, and salt together in an 8x8-inch ungreased cake pan. Make 3 depressions in flour mixture; pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, then stir with a fork until well blended.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

By Mary Knipe

Ingredients

• ✓ cider vinegar
• green tomato
• green apple
• brown sugar
• raisin
• butter
• cinnamon
• salt
• nutmeg
• clove
• pastry

Instructions

1. 1 Combine tomatoes, apples, brown sugar, raisins, vinegar, butter, cinnamon, salt, nutmeg, and cloves in a large saucepan over medium-low heat; cook and stir until bubbling and slightly reduced in volume, about 25 minutes. Cool filling slightly, about 15 minutes.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Press 1 pie crust in a 9-inch pie plate.
3. 3 Pour filling into pie crust; top with remaining pie crust. Crimp crust edges together to seal.
4. 4 Bake in the preheated oven for 15 minutes. Decrease the oven temperature to 375 degrees F (190 degrees C); continue baking until golden brown, 20 to 25 minutes more.

By TopDog

Ingredients

• ✓ cider vinegar
• pastry shell
• cream
• raisin
• salt
• all-purpose flour
• cornstarch
• white sugar
• cinnamon
• nutmeg
• egg yolk
• vanilla extract
• egg white
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine cream or milk with vinegar and set aside 5 minutes. Place raisins in a medium saucepan. Pour in enough water to cover, and simmer over low heat for 10 minutes, until plump. Remove from heat, stir in salt, and set aside.
3. 3 In a large saucepan, mix together flour, cornstarch, sugar, cinnamon, and nutmeg. Add egg yolks and blend thoroughly. Mix in cream and vinegar mixture and stir until mixture is smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in vanilla extract and raisins, then set aside to cool.
4. 4 In a medium glass or metal bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until whites are stiff and glossy. Pour cooled raisin mixture into pastry shell. Top with an even layer of meringue.
5. 5 Bake in preheated oven for 12 to 15 minutes, until meringue is golden brown.

By Phyllis Bartlow

Ingredients

• ✓ cider vinegar
• cream cheese
• egg
• white sugar
• salt
• semisweet chocolate chip
• all-purpose flour
• sugar
• cocoa powder
• baking soda
• salt
• water
• vegetable oil
• vanilla extract

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper cups.
2. 2 Beat cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt in a medium bowl until light and fluffy. Stir in chocolate chips; set aside.
3. 3 Mix together flour, 1 cup sugar, cocoa, baking soda, and 1/2 teaspoon salt in a large bowl. Make a well in the center; add water, oil, vinegar, and vanilla. Stir together until well blended.
4. 4 Fill the prepared muffin tins about 1/3 full with chocolate batter. Top each with a dollop of cream cheese mixture.
5. 5 Bake in the preheated oven until a toothpick inserted into the chocolate cake comes out clean and the cream cheese center is set, 25 to 30 minutes.

By Laura Duncan Allen

Ingredients

• ✓ cider vinegar
• shallot
• garlic
• brown sugar
• apple juice
• orange juice
• cranberry
• apple
• raisin
• thai chile pepper
• ginger root
• clove
• cinnamon
• salt

Instructions

1. 1 Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned, about 3 minutes.
2. 2 Stir cider vinegar, brown sugar, apple juice, and orange juice together in the pot with the shallot and garlic; bring to a simmer while stirring to dissolve sugar. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.
3. 3 Bring the liquid to a boil, reduce heat to low, and simmer until the mixture thickens and the cranberries are soft, 8 to 10 minutes. Remove and discard the chile pepper. Add salt to preference.

By Cazuela

Ingredients

• ✓ cider vinegar
• soy sauce
• white sugar
• water
• garlic powder
• onion powder
• ginger
• cornstarch

Instructions

1. 1 Combine soy sauce, sugar, vinegar, water, garlic powder, onion powder, and ground ginger in a saucepan over medium heat.
2. 2 Add cornstarch and mix thoroughly to dissolve. Cook until bubbles start to appear, about 3 minutes. Reduce heat to low. Simmer until thickened, 5 to 10 minutes, stirring frequently.

By 303lissy

Ingredients

• ✓ cider vinegar
• olive oil
• white sugar
• chicken ramen noodle
• broccoli coleslaw mix
• almond
• raisin
• green onion
• green bell pepper

Instructions

1. 1 Whisk olive oil, sugar, vinegar, and ramen noodle seasoning packets together in a small bowl.
2. 2 Combine broccoli coleslaw mix, broken ramen noodles, almonds, raisins, green onions, and green bell pepper together in a salad bowl; fold in dressing.

By Mis' Kitchen

Ingredients

• ✓ cider vinegar
• small seashell pasta
• cucumber
• onion
• green bell pepper
• pimento pepper
• tomato soup
• white sugar
• vegetable oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
2. 2 Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
3. 3 Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.

By misty

Ingredients

• ✓ cider vinegar
• ramen noodle
• cashew
• coleslaw mix
• green onion
• white sugar
• vegetable oil
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degree F oven (175 degree C).
2. 2 Place crushed ramen noodles and cashew pieces on a baking sheet. Bake in the preheated oven until golden brown.
3. 3 Combine coleslaw, green onions, ramen noodles, and cashews in a large bowl.
4. 4 Whisk sugar, oil, vinegar and soy sauce together in a bowl. Pour vinaigrette over coleslaw mixture; toss and serve.

By MOGELSBERG

Ingredients

• ✓ cider vinegar
• carrot
• potato
• onion
• canola oil
• beef chuck roast
• tomato sauce
• brown sugar
• worcestershire sauce
• salt

Instructions

1. 1 Combine carrots, potatoes, and onion in a slow cooker.
2. 2 Heat canola oil in a large skillet over medium-high heat. Add beef roast; cook until completely browned, 2 to 3 minutes per side. Transfer beef to the slow cooker on top vegetables.
3. 3 Whisk tomato sauce, brown sugar, Worcestershire sauce, vinegar, and salt together in a bowl; pour over beef.
4. 4 Cover slow cooker. Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
5. 5 Transfer beef and vegetables to a serving platter. Pour sauce in a skillet; cook over medium-high heat until thickened, 5 to 10 minutes. Serve sauce with beef and vegetables.

By SB

Ingredients

• ✓ cider vinegar
• bok choy
• red bell pepper
• green onion
• red pepper flakes
• mustard
• garlic
• ginger root
• sugar
• salt
• vegetable oil

Instructions

1. 1 Combine bok choy, red bell pepper, and scallions in a large bowl.
2. 2 In a smaller bowl, whisk together red pepper flakes (or chile paste), mustard, apple cider vinegar, garlic, ginger, sugar, salt, and oil.
3. 3 Pour this spicy dressing over the chopped vegetables, and toss well. Refrigerate for 1 hour, then toss again. Taste salad, and add more chile paste, salt, or sugar to taste before serving.

By Allrecipes Member

Ingredients

• ✓ cider vinegar
• canola oil
• chicken style seitan
• garlic
• bell pepper
• onion
• pineapple
• pineapple juice
• brown sugar
• soy sauce
• cornstarch

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Add the chicken style seitan, and cook until browned, stirring occasionally. Add the bell pepper, onion, and garlic. Cook and stir until tender, but still crisp.
2. 2 Stir in the pineapple juice, brown sugar, vinegar, soy sauce and cornstarch. Reduce heat to low; cook and stir until thickened. Mix in the pineapple chunks just before serving.

By LITTLEBOO1982

Ingredients

• ✓ cider vinegar
• pineapple
• chicken stock
• brown sugar
• soy sauce
• ginger
• garlic powder
• black pepper
• chicken thigh
• cornstarch
• water

Instructions

1. 1 Combine pineapple, chicken stock, brown sugar, soy sauce, cider vinegar, ginger, garlic powder, and black pepper in a bowl; stir until brown sugar is dissolved. Place chicken thighs in a pressure cooker; gently stir in pineapple mixture to coat.
2. 2 Close cooker securely and place pressure regulator over vent according to the manufacturer's instructions. Bring the pressure cooker up to high pressure over high heat, (steam will escape in a steady flow and make a whistling sound), then reduce the heat to low until regulator is gently rocking, maintaining high pressure. Cook for 20 minutes.
3. 3 Stir cornstarch into cold water; set aside.
4. 4 Release pressure using the quick-release method according to the manufacturer's instructions. Unlock and remove the lid. Transfer chicken to a serving dish using a slotted spoon; cover with aluminum foil and set aside. Whisk cornstarch mixture into sauce, bring to a boil, and cook, stirring frequently, until sauce has thickened, about 3 minutes. Serve chicken topped with teriyaki sauce.

By LESLIESAMI

Ingredients

• ✓ cider vinegar
• ramen noodle
• sunflower seed
• broccoli coleslaw mix
• pineapple
• cilantro
• green onion
• white sugar
• olive oil
• sesame oil
• black pepper
• cayenne pepper

Instructions

1. 1 Crush ramen noodles and set seasoning packets aside.
2. 2 Heat a large skillet over medium-low heat. Cook and stir crushed ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes. Remove from heat and set aside.
3. 3 Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large serving bowl.
4. 4 Make dressing: Whisk together sugar, vinegar, olive oil, sesame oil, black pepper, cayenne pepper, and ramen seasoning packets in a medium bowl until smooth. Pour over slaw mixture; toss to coat.
5. 5 Mix in toasted ramen noodles and sunflower seeds just before serving.

By Faith

Ingredients

• ✓ cider vinegar
• soy sauce
• brown sugar
• hoisin sauce
• garlic
• salt
• sesame oil
• pork chop
• red bell pepper
• onion
• stir-fry vegetable
• water chestnut
• ginger
• red pepper flake

Instructions

1. 1 Whisk soy sauce, cider vinegar, brown sugar, hoisin sauce, garlic, and salt together in a large glass or ceramic bowl until marinade is smooth. Transfer 1 tablespoon marinade to a separate small bowl. Add pork to remaining marinade in the large bowl and toss to coat. Let marinate briefly, about 10 minutes.
2. 2 Heat 1 tablespoon oil in a large skillet over high heat until glistening. Cook and stir pork pieces in hot oil until browned on all sides, about 2 minutes. Transfer pork to a plate and return skillet to heat.
3. 3 Stir red bell pepper and onion into the same skillet and drizzle remaining oil over the top. Cook and stir until vegetables are slightly softened, about 2 minutes. Add frozen vegetables and water chestnuts to onion mixture, drizzle 1 tablespoon reserved marinade over the top and sprinkle with ginger and red pepper flakes. Cook and stir until vegetables are tender yet still crisp to the bite, about 5 minutes. Return pork to skillet; cook and stir until heated through, about 1 minute more.

By vjwatkins

Ingredients

• ✓ cider vinegar
• bok choy
• napa cabbage
• carrot
• red bell pepper
• ramen noodle
• seasoning packet
• sunflower seed
• almond
• white sugar
• olive oil
• soy sauce
• peanut butter
• sugar
• curry powder
• red pepper flakes

Instructions

1. 1 Mix bok choy, napa cabbage, carrots, and bell pepper together.
2. 2 Reserve ramen seasoning packets. Mix noodles, sunflower seeds, almonds, and sugar in a separate bowl.
3. 3 Heat olive oil in a skillet over medium heat. Toss in the noodle mixture and cook until toasted, 3 to 5 minutes. Set aside.
4. 4 Mix ramen seasoning packets with soy sauce, vinegar, peanut butter, sugar, curry, and red pepper flakes for the dressing.
5. 5 Toss vegetables, noodle mixture, and dressing together. Serve immediately.

By Sandra Swan

Ingredients

• ✓ cider vinegar
• instant brown rice
• water
• soy sauce
• water
• honey
• cornstarch
• olive oil
• garlic
• broccoli
• carrot
• onion
• black pepper
• mushroom
• shrimp

Instructions

1. 1 Stir rice and water together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 8 minutes. Fluff with a fork; cover and set aside.
2. 2 Whisk together soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl; set sauce mixture aside.
3. 3 Heat olive oil in a nonstick skillet over medium heat. Stir in garlic and cook for 10 seconds. Add broccoli, carrots, onion, and black pepper; cook and stir until broccoli and carrots are tender, about 5 minutes. Stir in mushrooms and cook for 2 minutes. Remove vegetables from the skillet and set aside.
4. 4 Return the skillet to heat and pour in sauce mixture; cook for 1 minute. Add shrimp and stir until shrimp are bright pink on the outside, meat is no longer transparent, and sauce thickens, about 3 minutes. Stir vegetables into the pan and serve over brown rice.

By SaraJ

Ingredients

• ✓ cider vinegar
• black pepper
• salt
• soy sauce
• red chile sauce
• lemon juice
• vegan mayonnaise
• vegetable seasoning
• sesame seed
• ginger
• green bean
• red bell pepper
• black pepper
• salt
• cayenne pepper
• garlic
• teriyaki sauce
• coconut oil
• soy sauce
• firm tofu
• rice noodle

Instructions

1. 1 Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
2. 2 Combine tofu, soy sauce, 1 tablespoon coconut oil, teriyaki sauce, 1/2 of the garlic, cayenne pepper, salt, and pepper in a bowl and set aside while preparing the rest of the ingredients.
3. 3 Heat remaining 2 tablespoons coconut oil in a large skillet over low heat and cook the remaining garlic until fragrant, about 2 minutes. Add bell pepper and green beans and cook until softened, about 5 minutes. Remove tofu from marinade and add to vegetables. Sprinkle with sesame seeds and mix well. Season with vegetable seasoning, salt, and pepper. Stir-fry for 2 minutes. Cover and cook for 3 minutes. Add drained noodles and stir to combine.
4. 4 Combine vegan mayonnaise, lemon juice, red chile sauce, vinegar, soy sauce, salt and pepper in a bowl. Serve with the tofu noodles.

By Ga Briem

Ingredients

• ✓ cider vinegar
• low-carb flour tortilla
• lime
• chile-garlic sauce
• onion powder
• garlic powder
• mayonnaise
• sour cream
• green onion
• cilantro
• broccoli coleslaw mix
• lime
• honey
• rice vinegar
• olive oil
• soy sauce
• ginger
• salt
• garlic
• chicken breast
• red pepper flakes
• sesame oil
• onion powder
• ginger
• soy sauce
• brown sugar
• olive oil

Instructions

1. 1 Set a slow cooker to High and add 1 teaspoon olive oil. Whisk brown sugar, soy sauce, ginger, onion powder, sesame oil, and red pepper flakes together in a small mixing bowl.
2. 2 Place chicken and garlic into the slow cooker, sprinkle with sea salt, and stir. Pour in soy sauce mixture and combine. Turn the slow cooker to Low and cook until chicken is no longer pink, about 4 hours.
3. 3 Whisk ginger, soy sauce, 1 1/2 teaspoons oil, rice vinegar, cider vinegar, honey, and lime zest for slaw in a large mixing bowl. Add broccoli slaw mix, cilantro, and green onion. Toss to combine and chill in the refrigerator until serving.
4. 4 Place sour cream, mayonnaise, garlic powder, onion powder, Sriracha, and lime juice into a small mixing bowl and whisk together.
5. 5 Preheat the oven to 300 degrees F (150 degrees C). Wrap tortillas in foil.
6. 6 Cook in the preheated oven until warm, 3 to 5 minutes.
7. 7 Place taco filling evenly on tortillas, top with broccoli slaw, and drizzle with sauce.

By A K