Type what you have

Ingredients

• ✓ liquid amino acid
• baby bok choy
• olive oil
• ginger
• garlic
• turmeric
• curry powder
• herbes de provence
• basil
• red pepper flakes
• black pepper

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

Ingredients

• ✓ liquid amino acid
• vegetable stock
• white sugar
• salt
• cornstarch
• vegetable stock
• peanut oil
• lima bean
• salt
• sweet onion
• celery
• brown rice

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

Ingredients

• ✓ liquid amino acid
• garlic
• flank steak
• salt
• black pepper
• olive oil
• sweet onion
• brown sugar
• water
• green bell pepper
• red bell pepper
• ginger root
• water
• arrowroot powder
• green onion

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

Ingredients

• ✓ liquid amino acid
• spinach
• parmesan cheese
• cream cheese
• french-fried onion
• lemon juice
• garlic
• sea salt
• black pepper
• coconut oil
• chicken breast

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

Ingredients

• ✓ liquid amino acid
• coconut milk
• peanut butter
• red curry powder
• red curry paste
• basil
• red pepper flakes
• brown sugar
• sweet onion
• red bell pepper
• cilantro
• chicken thigh
• sugar snap pea

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

Ingredients

• ✓ liquid amino acid
• vital wheat gluten
• nutritional yeast
• mustard powder
• paprika
• fennel seed
• salt
• black pepper
• garlic powder
• cayenne pepper
• anise seed
• white sugar
• water
• tomato paste
• olive oil
• liquid smoke

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