Type what you have

Ingredients

• ✓ coconut aminos
• rice wine vinegar
• brown sugar
• ginger
• garlic
• sesame oil
• chicken thigh
• cornstarch
• water
• rice
• green onion
• sesame seed

Instructions

1. 1 Combine coconut aminos, rice wine vinegar, brown sugar, ginger, garlic, and sesame oil in a 1-gallon resealable plastic bag; carefully squeeze the bag to combine. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 3 hours.
2. 2 Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Line a jelly roll pan with aluminum foil.
3. 3 Remove chicken thighs from marinade, allowing excess to drip back into the bag, and reserve. Place thighs in a single layer on the prepared pan.
4. 4 Cook in the preheated broiler 6 to 7 minutes per side. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C).
5. 5 Meanwhile, pour marinade into a 12-inch skillet and bring to a boil over medium heat. Reduce heat to medium-low and simmer for 5 minutes; set aside.
6. 6 Whisk cornstarch and water together in a small bowl until smooth; whisk into the skillet. Bring to a boil over medium heat, stirring constantly, until thickened. Add thighs to the skillet; cook until an instant-read thermometer inserted into centers reads 165 degrees F (74 degrees C), 2 to 3 minutes per side.
7. 7 Serve with hot rice; garnish with green onion and sesame seeds.

By Bibi

Ingredients

• ✓ coconut aminos
• shrimp
• ginger
• garlic
• brown sugar
• rice wine vinegar
• sesame oil
• cornstarch
• water
• white rice
• green onion
• sesame seed

Instructions

1. 1 Place frozen shrimp in a single layer on a metal pan and set aside.
2. 2 Combine coconut aminos, ginger, garlic, brown sugar, rice wine vinegar, and sesame oil in a large skillet. Bring to a boil over medium heat, 3 to 4 minutes.
3. 3 Add shrimp to the boiling sauce in a single layer and cook for 2 to 3 minutes. Turn and cook until shrimp curls into a "C" shape and changes color from white and pink, 2 to 3 minutes.
4. 4 Combine cornstarch and water in a small bowl, stirring to remove lumps. Add slurry to the skillet and cook, stirring briskly, until sauce is slightly thickened, about 1 minute. Remove from heat. Serve over hot cooked rice and garnish with green onions and sesame seeds.

By Bibi

Ingredients

• ✓ coconut aminos
• ginger
• garlic
• sesame oil
• rice vinegar
• chive
• salt
• white pepper
• chicken breast
• vegetable oil
• onion
• red bell pepper
• green bell pepper
• pineapple chunk
• chicken stock
• arrowroot powder
• jasmine rice
• cashew

Instructions

1. 1 Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.
2. 2 Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.
3. 3 Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.
4. 4 Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.
5. 5 Serve over hot rice and garnish with chopped cashews.

By Bibi

Ingredients

• ✓ coconut aminos
• red pepper flakes
• sesame seed
• cilantro
• green onion
• carrot
• cabbage
• black pepper
• salt
• sesame oil
• rice vinegar
• garlic
• ginger
• sriracha sauce
• onion
• mushroom
• ground beef

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook ground beef in the hot skillet, breaking up any large clumps, until browned and crumbly, about 5 minutes. Add mushrooms and onion; cook and stir until vegetables soften, about 4 minutes.
2. 2 Add coconut aminos, Sriracha sauce, ginger, garlic, and vinegar. Cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Remove from heat and stir in sesame oil. Season with salt and pepper.
3. 3 Evenly divide mixture among 8 cabbage leaves; sprinkle carrots and onions on top. Sprinkle green onions, cilantro, sesame seeds, and red pepper flakes on top. Roll each cabbage leaf over and around filling to form a packet.

By Bibi

Ingredients

• ✓ coconut aminos
• cilantro
• rice
• cashew
• cayenne pepper
• garlic
• orange juice
• cashew butter
• teriyaki sauce
• chicken thigh
• black pepper
• salt
• coriander
• cumin
• turmeric
• curry powder
• garlic
• fish sauce
• ginger
• coconut milk

Instructions

1. 1 Combine coconut milk, coconut aminos, ginger, fish sauce, 3 cloves minced garlic, curry powder, turmeric, cumin, coriander, salt, and black pepper in a gallon-sized resealable plastic bag. Add chicken pieces, squeeze out the air, and seal the bag. Massage chicken to coat with marinade. Marinate in the refrigerator, turning the bag occasionally, 4 hours to overnight.
2. 2 Combine teriyaki sauce, cashew butter, orange juice, 2 cloves minced garlic, and cayenne pepper in a small bowl 1 hour before cooking chicken; tightly cover. Refrigerate sauce to allow flavors to blend until ready to serve, about 1 hour.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
4. 4 Thread chicken pieces onto skewers using a skewer accessory rack; place on the rack.
5. 5 Place the rack in the air fryer basket; air fry for 8 minutes. Carefully turn skewers. Continue air frying 8 minutes more. Repeat with remaining skewers.
6. 6 Sprinkle cashews over dipping sauce. Place skewers on rice, garnish with cilantro, and serve with dipping sauce.

By Bibi

Ingredients

• ✓ coconut aminos
• carrot
• zucchini
• coconut oil
• onion
• mushroom
• ghee
• broccoli
• string bean
• chicken breast
• black pepper
• salt
• vinegar
• ginger
• garlic
• green onion
• coconut oil
• tangerine juice
• water
• onion

Instructions

1. 1 Whisk minced onion, water, tangerine juice, coconut aminos, 1/3 cup coconut oil, green onions, garlic, ginger, vinegar, salt, and black pepper together in a bowl until marinade is evenly mixed. Place chicken in a separate bowl and pour 1/2 of the marinade over chicken.
2. 2 Bring a large pot of lightly salted water to a boil. Add string beans and broccoli; cook uncovered until broccoli turns bright green, about 1 minute. Drain in a colander and immediately run under cold water for several minutes until cold. Drain and transfer to a large bowl.
3. 3 Heat ghee in a skillet over medium heat; cook and stir mushrooms until lightly browned, 5 to 10 minutes. Transfer mushrooms to bowl with beans and broccoli, reserving ghee in skillet.
4. 4 Cook and stir sliced onion in the ghee until softened, 5 to 10 minutes. Transfer onion to the bowl with mushroom mixture.
5. 5 Remove chicken from marinade, reserving marinade. Heat a cast iron grill pan or nonstick skillet over medium heat; cook chicken until no longer pink in the center, about 10 minutes. Transfer chicken to mushroom mixture.
6. 6 Heat 2 tablespoons coconut oil in a separate skillet over high heat; cook zucchini and carrots, using tongs to toss zucchini, until tender, 2 to 3 minutes. Add mushroom mixture, marinade from chicken, and reserved marinade to skillet; cook and stir until simmering and heated through, 5 to 10 minutes.

By SheLovesPaleo

Ingredients

• ✓ coconut aminos
• olive oil
• montreal steak seasoning
• garlic powder
• strip steak
• portobello mushroom

Instructions

1. 1 Combine olive oil, coconut aminos, steak seasoning, and garlic powder in a small bowl. Mix well, add steak pieces, and marinate for 15 minutes.
2. 2 Preheat an air fryer to 390 degrees F (200 degrees C). Line the bottom of the air fryer basket with perforated parchment paper.
3. 3 Drain steak pieces from marinade. Add steak and quartered portobello mushrooms to the air fryer basket.
4. 4 Cook in the preheated air fryer for 5 minutes. Remove basket, toss steak and mushrooms around, and continue cooking for an additional 4 minutes.

By thedailygourmet

Ingredients

• ✓ coconut aminos
• orange juice
• fish sauce
• rice vinegar
• garlic powder
• ginger
• sesame oil
• salt
• pork loin chop
• sesame seed

Instructions

1. 1 Combine coconut aminos, orange juice, fish sauce, rice vinegar, garlic powder, ginger, sesame oil, and salt in a 1-gallon resealable bag. Gently squeeze ingredients to mix. Add pork chops, squeeze most of the air out of the bag, and seal. Pork chops should be in a single layer. Place in the refrigerator and marinate for about 4 hours, turning every hour, and keeping the bag flat.
2. 2 Preheat an outdoor gas grill to 425 degrees F (220 degrees C).
3. 3 Remove pork chops from the marinade and pour marinade into a microwave-safe bowl. Microwave on high until the marinade reduces to about 1/2 cup, about 3 minutes. Set sauce aside.
4. 4 Oil the cooking grate and add chops. Grill for 1 to 1 1/2 minutes, then rotate and grill until marks appear, 1 to 1 1/2 minutes more. Turn the chops and repeat. After the second rotation, turn the heat down to the lowest setting, close the lid, and continue cooking until the internal temperature of the thickest chop is 145 degrees F (63 degrees C), 4 to 5 minutes. Remove chops to a serving platter, tent with foil, and allow to rest for 7 to 8 minutes.
5. 5 Warm reserved sauce in the microwave. Serve grilled pork chops warm with 2 tablespoons sauce, garnished with sesame seeds.

By Bibi

Ingredients

• ✓ coconut aminos
• ✓ coconut aminos
• cod fillet
• parmigiano-reggiano cheese
• garlic keto bread crumb
• coconut flakes
• sucralose sweetener
• salt
• chipotle pepper
• egg yolk
• heavy cream

Instructions

1. 1 Marinate cod in 1/4 cup coconut aminos in a glass or ceramic bowl in the refrigerator for 8 hours.
2. 2 Combine Parmigiano-Reggiano cheese, bread crumbs, coconut flakes, sweetener, salt, and chipotle pepper in the bowl of a food processor; blend into a moderately fine powder. Transfer to a large plate.
3. 3 Mix together egg yolks, cream, and 2 tablespoons coconut aminos in a shallow bowl until well combined for egg wash.
4. 4 Remove fish fillets from marinade, dip in egg wash, and cover completely in bread crumb mixture until thickly coated. Discard any excess marinade.
5. 5 Air-fry at 360 degrees F (182 degrees C) until fish flakes easily with a fork, 7 to 8 minutes.

By theChrisMarsh

Ingredients

• ✓ coconut aminos
• vegetable oil
• spinach
• thai chile
• red bell pepper
• green onion
• mushroom
• jackfruit
• white pepper
• cornstarch
• garlic
• ginger
• sesame oil
• brown rice syrup
• rice vinegar
• vegetable broth
• soba noodle

Instructions

1. 1 Bring a large pot of water to boil. Add soba noodles until submerged then reduce heat to medium. Cook until tender, about 5 minutes. Drain and rinse with cold water. Set aside.
2. 2 Meanwhile, make the sauce. Whisk broth, coconut aminos, vinegar, brown rice syrup, sesame oil, ginger, garlic, cornstarch, and white pepper together in a bowl. Set aside.
3. 3 Rinse drained jackfruit with water and slice into bite-sized pieces. Clean mushrooms and slice into 1/2-inch strips. Diagonally slice green onions, including the green tops. Reserve 1 to 2 tablespoons for garnish. Slice bell pepper into 1/4-inch strips.
4. 4 Heat oil in a wok or large skillet over medium-high heat. Add mushrooms, bell pepper, chile peppers, green onions, and spinach and saute until fragrant. Add jackfruit and saute until warmed through. Add the sauce, flip the skillet to coat the vegetables, and cook until the sauce begins to thicken.
5. 5 Meanwhile, evenly divide the soba into bowls. Top with equal amounts of stir-fry blend and sauce.

By Buckwheat Queen

Ingredients

• ✓ coconut aminos
• cauliflower
• ground beef
• onion
• garlic
• green bell pepper
• italian seasoning
• tomato
• beef broth
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place cauliflower in a food processor and pulse into grounds the size of rice grains. Transfer to a large casserole dish.
3. 3 Combine beef, onion, and garlic in a skillet over medium heat; cook and stir until meat is browned and onion is tender, about 5 minutes. Add green bell peppers and Italian seasoning; continue cooking until slightly tender, about 2 minutes.
4. 4 Drain excess moisture from the beef mixture. Add tomatoes and beef broth. Simmer until flavors combine, about 5 minutes. Add mixture to the cauliflower in the casserole dish; mix to combine. Shake coconut aminos over the casserole; top evenly with Cheddar cheese.
5. 5 Bake in the preheated oven until sauce is bubbly, about 35 minutes.

By Lauren Stathas

Ingredients

• ✓ coconut aminos
• chicken breast
• chicken broth
• water
• coconut cream
• garlic chile paste
• lime juice
• salt
• ginger
• thai basil
• cilantro

Instructions

1. 1 Combine chicken, chicken broth, water, coconut cream, garlic chile paste, coconut aminos, lime juice, salt, ginger, and basil in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup/Broth function according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve soup in bowls and sprinkle with fresh cilantro.

By Fioa

Ingredients

• ✓ coconut aminos
• orange juice
• avocado oil
• ginger
• chile-garlic paste
• salt
• black pepper
• chicken thigh
• pineapple juice
• metal skewer
• red bell pepper
• onion
• zucchini
• pineapple
• rice

Instructions

1. 1 Combine coconut aminos, orange juice, avocado oil, ginger, and chile-garlic paste in a gallon-sized resealable bag. Season marinade with salt and pepper and add chicken pieces. Gently squeeze the sides of the bag, coating all of the chicken with the marinade. Squeeze out as much air as possible, seal, and spread out chicken pieces in a single layer inside the bag.
2. 2 Refrigerate for at least 4 hours, or overnight, turning the bag a few times during that time.
3. 3 Drain marinade into a small saucepan and add pineapple juice. Bring to a boil over medium-high heat and boil until marinade has reduced to 1/2 cup, 5 to 7 minutes. Remove from heat and allow to cool.
4. 4 Meanwhile, alternately thread each skewer with chicken, bell pepper, onion, zucchini, and pineapple. Repeat until each skewer is filled.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
6. 6 Set skewers on the hot grill grate. Brush with reduced marinade, reduce heat to medium, close the lid, and grill 4 to 5 minutes. Turn and brush with marinade reduction. Monitor for flare-ups, and move skewers as necessary to manage any flames. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Serve skewers over hot cooked rice.

By Bibi

Ingredients

• ✓ coconut aminos
• vegetable oil
• cornstarch
• salt
• garlic powder
• five-spice powder
• chicken breast
• orange juice
• water
• white vinegar
• cornstarch
• sugar
• garlic
• ginger

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil.
2. 2 Combine cornstarch, salt, garlic powder, and Chinese five-spice powder in a bowl. Toss chicken in the mixture to coat and shake off excess.
3. 3 Saute coated chicken in the hot oil in the pressure cooker pot until golden brown, about 10 minutes. Remove chicken and allow to drain on a baking sheet lined with paper towels. Clean out the pressure cooker pot.
4. 4 Turn pressure cooker on again and select Saute function. Combine orange juice, water, vinegar, coconut aminos, cornstarch, sugar, garlic, and ginger in the pot and cook, whisking regularly, until thickened, 5 to 10 minutes. Add cooked chicken and toss to coat.

By thedailygourmet

Ingredients

• ✓ coconut aminos
• lime
• cashew
• ginger
• coconut sugar
• jalapeno pepper
• rhubarb
• green bean
• firm tofu
• ginger
• red pepper flakes
• coriander
• garlic
• sesame oil
• honey
• black vinegar
• green onion

Instructions

1. 1 Whisk green onions, 1 tablespoon black vinegar, honey, sesame oil, garlic, coriander, ¼ teaspoon red pepper flakes, and ground ginger together in a bowl.
2. 2 Cut tofu into bite-sized pieces; place in a shallow baking pan. Add green beans; pour green onion sauce over top.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Bake tofu and green beans in the preheated oven, covered, until green beans are tender and easily pierced with a fork, about 30 minutes.
5. 5 Meanwhile, combine rhubarb and jalapeño in a heavy-bottomed saucepan; stir in coconut sugar, coconut aminos, remaining 1 tablespoon black vinegar, fresh ginger, and remaining ¼ teaspoon red pepper flakes. Set aside for 10 minutes. Bring to a boil over medium heat; reduce heat to a simmer and simmer until rhubarb and jalapeño are soft, about 15 minutes.
6. 6 Transfer green beans to a bowl; set aside. Continue baking tofu in the oven, uncovered, until sauce is bubbly and reduced, about 10 minutes more.
7. 7 Meanwhile, toast cashews in the oven in a small oven-proof dish until browned, about 10 minutes. Cool. Chop cashews.
8. 8 Serve tofu and green beans topped with rhubarb sauce, chopped cashews, and a lime wedge.

By Buckwheat Queen

Ingredients

• ✓ coconut aminos
• salt
• thyme
• rosemary
• browning sauce
• steak sauce
• worcestershire sauce
• onion
• carrot
• russet potato
• beef broth
• garlic
• butter
• flour
• black pepper
• garlic salt
• beef stew meat

Instructions

1. 1 Place stew meat in a large bowl and season liberally with garlic salt and pepper. Add flour and toss to coat. Set floured meat aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter and add garlic. Saute until soft and fragrant, about 1 minute. Add remaining 1 tablespoon butter and floured meat; discard remaining flour in the bowl. Cook beef without stirring until browned on one side, 1 to 3 minutes. Stir and repeat until most sides are browned, 5 to 7 minutes more. Add beef broth. Close and lock the lid. Choose manual high pressure and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
4. 4 Add potatoes, carrots, and onion to the pot and stir to combine with beef. Close and lock the lid. Choose manual high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Add Worcestershire sauce, coconut aminos, steak sauce, browning sauce, rosemary, and thyme to the pot and stir to combine. Taste and season with salt, if needed.

By thedailygourmet

Ingredients

• ✓ coconut aminos
• egg
• chicken breast
• onion
• broccoli
• garlic powder
• salt
• black pepper
• avocado oil
• green onion

Instructions

1. 1 Mix together eggs, cooked chicken, onion, broccoli, coconut aminos, garlic powder, salt, and pepper in a bowl.
2. 2 Heat 1 tablespoon oil in a saute pan over medium-low heat. Add 1/3 of the egg mixture and cook for 2 to 3 minutes. Flip and cook the other side for 2 to 3 minutes. Repeat twice more to cook remaining 2 servings, adding remaining oil as needed.
3. 3 Garnish servings with green onions.

By Nicole

Ingredients

• ✓ coconut aminos
• mango
• red pepper flakes
• broccoli
• red bell pepper
• green bell pepper
• onion
• avocado oil
• arrowroot powder
• white pepper
• salt
• chicken breast
• arrowroot powder
• garlic
• ginger
• rice vinegar
• chile-garlic sauce
• tomato paste
• orange juice

Instructions

1. 1 Combine orange juice, tomato paste, coconut aminos, chile-garlic sauce, rice vinegar, ginger, garlic, and 2 teaspoons arrowroot powder in a pint container with a well-fitting lid. Cover and shake until sauce is well combined; set aside.
2. 2 Cut chicken breasts into bite-size pieces and place in a large resealable plastic bag. Add salt, white pepper, and 1 tablespoon arrowroot to the bag; seal bag and gently squeeze contents until chicken is well-coated.
3. 3 Heat 1 tablespoon avocado oil in a large non-stick skillet or wok over medium-high heat until hot.
4. 4 Add chicken pieces in a single layer and cook for about 1 minute. Using tongs, turn chicken and begin to stir. Move chicken quickly around in the skillet and turn so all sides will come in contact with the skillet and begin to brown, about 5 minutes.
5. 5 Continue stir-frying until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read 162 to 165 degrees F (72 to 74 degrees C). Remove chicken pieces to a plate and keep warm
6. 6 Heat the remaining tablespoon of oil in the same skillet until hot. Add onion, bell pepper, broccoli, and red pepper and cook, stirring, until vegetables are brightly colored but still crisp, about 3 minutes. Stir in mango pieces.
7. 7 Shake sauce again, and pour into the skillet, stirring quickly and constantly until sauce thickens, about 1 minute. Return chicken pieces to the skillet.
8. 8 Turn off heat and allow residual heat to continue cooking the stir-fry until vegetables are crisp-tender, 1 to 2 more minutes.

By Bibi

Ingredients

• ✓ coconut aminos
• ✓ coconut aminos
• flour tortilla
• avocado
• tomato
• seitan
• water
• black salt
• black pepper
• garlic powder
• nutritional yeast
• firm tofu
• black pepper
• garlic powder
• lime
• green bell pepper
• onion
• sweet potato

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking tray with parchment paper or a silicone liner (such as Silpat®).
2. 2 Combine sweet potatoes, onion, bell pepper, lime juice, coconut aminos, garlic powder, and pepper for potatoes in a medium bowl, stirring so that everything is evenly coated. Transfer to the prepared baking tray.
3. 3 Cook in the preheated oven until crisp and tender, 30 to 40 minutes, stirring halfway through cooking time.
4. 4 While the potatoes are cooking, crumble the tofu into a large, nonstick pan. Add nutritional yeast, coconut aminos, garlic powder, pepper, and black salt. Cook over low heat, adding 1 tablespoon of water at a time if the tofu starts to stick, for 10 minutes. Add seitan and tomato, and cook until everything is warmed through, about 20 minutes.
5. 5 Place a tortilla on a flat surface. Place some potatoes, avocado, and tofu scramble on the tortilla. Start at the bottom and fold the tortilla edge up and over the center into a wrap. Repeat to form remaining wraps.
6. 6 Heat a flat-bottomed, cast iron pan over medium heat. Place the wraps in the hot pan, folded-side down. Cook until golden brown and sealed, about 4 minutes.

By The Vegan Red Princess