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Creamy and Crunchy Spinach over Chicken
Dinner American

Creamy and Crunchy Spinach over Chicken

2.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Mix spinach, Parmesan cheese, cream cheese, 3/4 of the French-fried onions, lemon juice, garlic, sea salt, and black pepper together in a bowl; spread into a glass baking dish.
  3. 3 Bake in preheated oven until heated through and thick, about 15 minutes. Sprinkle remaining French-fried onions over the top of the spinach mixture and continue baking until the onions are brown, about 5 minutes.
  4. 4 Heat coconut oil in a large skillet over medium-high heat. Gently lie chicken into the hot coconut oil, place a lid on the skillet, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. 5 Put chicken onto plates and top with generous amounts of the spinach mixture.

By Stefanie

Roasted Bok Choy
Dinner Asian

Roasted Bok Choy

4.1

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy.
  3. 3 Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.

By Percy Lee Owen

Vegan Chow Mein
Dinner Asian

Vegan Chow Mein

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine 1/4 cup vegetable stock, liquid amino acids, sugar, and 1/4 teaspoon salt in a cup. Whisk cornstarch and 1 tablespoon vegetable stock together in a separate cup until smooth.
  2. 2 Heat peanut oil in a wok or large skillet over high heat; add lima beans and 1/4 teaspoon salt. Cook and stir beans until partially warmed, 2 to 3 minutes. Add onions and celery, lower heat to medium, and cook, stirring frequently, until vegetables are heated through and coated in oil, 2 to 3 minutes.
  3. 3 Pour vegetable stock-liquid amino mixture over bean mixture and turn heat to high. Cover wok and cook over medium heat for 4 minutes. Stir cornstarch mixture into bean mixture and cook, stirring constantly, until sauce is thickened, about 1 minute. Serve with brown rice.

By SadieTheVeganLady

Becky's Slow Cooker Gluten-Free Thai Chicken Curry
Dinner Thai

Becky's Slow Cooker Gluten-Free Thai Chicken Curry

4.0

Prep
15 min
Cook
185 min
Total
200 min

Instructions

  1. 1 Whisk coconut milk, liquid amino acid, peanut butter, red curry powder, red curry paste, basil, red pepper flakes, and brown sugar together in crock of a slow cooker. Add onion, bell pepper, and cilantro to slow cooker; stir. Place chicken in slow cooker.
  2. 2 Cook on High until chicken is no longer pink in the center, about 3 hours. Add snap peas, stir, and continue cooking until peas are heated through, 5 to 10 minutes more.

By Becky

Instant Pot Mongolian Beef
Dinner Asian

Instant Pot Mongolian Beef

3.4

Prep
10 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Brush unpeeled garlic cloves with a small amount of olive oil and wrap in a piece of aluminum foil.
  3. 3 Bake in the preheated oven until garlic cloves are tender and browned, about 20 minutes. Let cool; remove skin from cloves.
  4. 4 Season steak with salt and pepper. Add oil to a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Cook steak in batches until browned, about 8 minutes. Do not crowd the pot. Transfer beef to a plate.
  5. 5 Saute garlic in the pot until fragrant, about 1 minute. Add onions, brown sugar, 1/2 cup water, green bell pepper, red bell pepper, liquid aminos, and ginger. Stir to combine. Add browned beef and any accumulated juices.
  6. 6 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  7. 7 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  8. 8 Combine 3 tablespoons water and arrowroot powder in a bowl; whisk until smooth. Add mixture to the sauce in the pot, stirring constantly. Select Simmer mode and bring to a boil; stir constantly until sauce thickens, about 5 minutes. Stir in green onions.

By FestivelySouthern

Seitan Pepperoni

Seitan Pepperoni

4.7

Prep
20 min
Cook
90 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Mix vital wheat gluten flour, nutritional yeast, mustard powder, paprika, fennel seeds, salt, black pepper, garlic powder, cayenne pepper, anise seeds, and sugar together in a large mixing bowl.
  3. 3 Stir water, tomato paste, olive oil, liquid amino acid, and liquid smoke together in a separate bowl. Stir wet mixture into flour mixture until evenly mixed and a dough forms.
  4. 4 Turn dough onto a work surface and knead until smooth. Shape dough into a 1 1/2- to 2-inch diameter log. Wrap log tightly in aluminum foil, twisting both ends to secure. Place on a baking sheet.
  5. 5 Bake in the preheated oven for 90 minutes. Remove from the oven, unwrap, and cool to room temperature, about 30 minutes.
  6. 6 Slice cooled pepperoni and use as desired. Store in the refrigerator in an airtight container or wrapped in plastic wrap.

By mezzinane