Pad Thai

INGREDIENTS
for the pad thai:

• 8 oz pad thai noodles
• 1 zucchini (maybe)
• 1-2 bell peppers
• 1/2 onion
• handful of carrots
• 4 tablespoons oil
• 2 egga, beaten
• 1/2 cup peanuts, chopped
• 1/2 cup fresh herbs like cilantro, green onions, and basil, chopped

for the sauce (do not double):

• 4 tablespoons  tamari
• 3 tablespoons brown sugar
• 3 tablespoons vegetable broth
• 2 tablespoons white vinegar
• 1 teaspoon chili paste (sambal oelek)

INSTRUCTIONS

• Place the uncooked noodles in a bowl of hot water to soak for about 10 minutes.
• Spiralize or mandolin the vegetables
• Mix all ingredients for the sauce
• Heat 2 tablespoon of oil over medium high heat. Add the veggies – stir fry with tongs for 2-3 minutes or until tender-crisp. Be careful not to overcook them – they’ll get soggy and heavy. Transfer to a dish and set aside.
• Add another 2 tablespoona of oil to the pan. Drain the noodles – they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. 
• Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. 
• Push the noodles aside to make a little room for the egg – pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
• Add in the vegetables, toss together, and remove from heat. 
• Stir in the peanuts and herbs and serve immediately.

Pesto Pasta with Lemon, Spinach, Edamame & Toasted Almonds

INGREDIENTS

• 8 ounces spaghetti
• 1/2 - 1 cup pesto
• 8 ounces spinach or other green (lightly sauteed if a heartier green)
• 2 cups edamame (ideally sauteed slightly)
• Juice from 2 lemons (plus fresh lemon wedges for serving)
• 3/4 cup almonds, crushed and lightly toasted

INSTRUCTIONS

• Heat a large pot of water to boiling, and cook pasta until al dente. Strain and rinse with cold water.
• In a large bowl, combine the pasta, pesto, and spinach, and stir until evenly mixed 
• On a low heat, toast crushed almonds until just fragrant. 
• Finally, stir in the edamame and squeeze the lemon all over the finished dish. Reserve a few lemon slices for people to add more if they like. 
• Garnish pasta with the toasted almonds.

Note: does not stay overnight very well as it loses some flavor

Jamaican Jerk Jackfruit Caribbean Black Bean Mango Wraps

INGREDIENTS

Jamaican Jerk Jackfruit:

• 20 oz can young green jack fruit
• 2 tsp oil divided
• 1.5 tsp garlic powder
• 1 tsp onion powder
• 1 tsp thyme
• 1 tsp parsley
• 1/2 tsp salt
• 1 tsp paprika
• 1/2 tsp cayenne
• 1/4 to 1/2 tsp black pepper
• a good dash of cinnamon, nutmeg and all spice.
• 1 tsp or more lime juice
• 2 cups water
• 1/4 to 1/2 tsp sugar or other sweetener

Caribbean Black Beans:

• 1 tsp oil
• 1 cup chopped onion
• 4 cloves of garlic finely chopped
• 2 15 oz can black beans or 1.5 cups cooked
• 1/2 tsp all spice
• 1 tsp thyme
• 1/2 tsp cayenne (optional)
• 1/2 tsp salt or to taste, depends on the beans
• 3 tbsp orange juice or 4 tsp lemon juice + 1/2 tsp sugar
• 1/2 cup water

Other additions:

• Chopped mango
• sliced cucumbers or pickles
• cilantro or baby greens
• salt pepper, lemon or lime juice
• large tortilla wraps

INSTRUCTIONS 

Jamaican Jerk Jackfruit:

• Drain the jackfruit and wash well. Squeeze out the liquid really well by pressing the jackfruit pieces in a paper napkin. Shred in a food processor or thinly slice using a knife.
• Heat 1 tsp oil in a skillet over medium heat. Add shredded jackfruit and all dry spices (or 1.5 tbsp or more premade jamaican jerk seasoning) . Cook for 2-3 mins or until the spices start to smell roasted.
• Add lime juice and water and sugar and cook partially covered for 25 to 30 minutes. Stir occasionally.
• Once the mixture is dry, taste and adjust salt and heat. Add in the 1 tsp oil and continue to roast the jackfruit until golden brown on some edges. Serve this in wraps, sandwiches, tacos, nachos.

Caribbean Black Beans:

• Heat oil in a skillet over medium heat. Add onions and garlic and cook until translucent. 4-5 mins.
• Add black beans, spices, water and orange or lime juice and simmer for 10 mins. Stir occasionally.
• Make the wraps:
• Layer the black beans, then cilantro or chopped baby green, then a good helping of the jerk jackfruit, then cucumber and mango, lemon, salt and pepper. Fold into a burrito and serve.

Homestyle Pancakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 3/4 teaspoon kosher salt

• 1 1/4 cups warm milk (not hot) (dairy or non-dairy)
• 1 large egg
• 1 tablespoon butter, melted, 
• 1 teaspoon vanilla extract

Instructions:

• Whisk flour, sugar, baking powder and the salt in a medium bowl.
• Warm milk in microwave or on top of stove until lukewarm, not hot. 
• Whisk milk, egg, melted butter and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
• Add dry and liquid ingredients

Chilled Ramen

Noodles Ingredients

• 12-20 ounces dried ramen noodles
• Kosher salt
• 3 Persian cucumbers, cut into ½-inch pieces
• 1 small red or orange bell pepper, very thinly sliced
• ½ cup thinly sliced radishes
• ¼ cup thinly sliced basil
• 1 cup non-dairy milk
• 1-2 tbsp grapefruit zest (or lemon and orange) - chopped
• 1/4 cup soy sauce
• Plain unsweetened granola or fried shallots, garlic chips, unsalted, dry-roasted peanuts, and/or any other store-bought crunchy toppings you want (for serving)
• see below for other ingredients

Noodles Instructions

• Cook noodles in a large pot of boiling salted water according to package instructions until al dente. Drain, then immediately chill in a bowl of ice water. Drain again.
• Toss cucumbers, bell pepper, and radishes with 3-4 Tbsp. Sichuan chili paste in a small bowl until well coated. Season to taste with salt. Toss in basil.
• Whisk miso tare into milk in a medium bowl, then whisk in grapefruit zest and soy sauce.
• Divide noodles, then milk mixture and vegetables, among bowls. Toss granola or other crunchy toppings of choice in a little chili oil in a small bowl and scatter over noodles; drizzle with more chili oil.

Sichuan Chili Paste Ingredients

• 1 1-inch piece ginger, peeled, very finely chopped
• ¼ cup toasted sesame oil
• ¼ cup vegetable oil
• 4½ teaspoons crushed red pepper flakes
• 1 tablespoon paprika
• 4 teaspoons toasted sesame seeds
• 1 tablespoon mirin (sweet Japanese rice wine)
• 1 tablespoon raw or granulated sugar
• 1 tablespoon red or white miso
• 1 tablespoon sake
• 1 tablespoon Sichuan peppercorns

Sichuan Chili Paste Instructions

• Bring ginger, sesame oil, vegetable oil, red pepper flakes, and paprika to a gentle simmer in a small saucepan over medium heat. 
• Let bubble gently 30 seconds, then remove from heat. 
• Add sesame seeds, mirin, raw sugar, miso, sake, and Sichuan peppercorns and whisk until sugar is dissolved. 
• Return paste to a gentle simmer, then let cool.

Do Ahead: Sichuan chili paste can be made 1 month ahead. Cover and chill.

Miso Tare Ingredients

• 2 scallions, thinly sliced
• 1 1½-inch piece ginger, peeled, finely grated
• 1 apple wedge (about ⅛ of apple), peeled, finely grated
• 2 garlic cloves, finely grated
• ⅔ cup white, sweet white, and/or red miso
• 1 tablespoon mirin (sweet Japanese rice wine)
• 1 tablespoon sake
• 1½ teaspoons toban djan (chili bean paste)
• ½ teaspoon crushed red pepper flakes

Miso Tare Instructions 

• Cook scallions, ginger, apple, garlic, miso, mirin, sake, toban djan, and red pepper flakes in a small saucepan over medium heat, stirring, just until warm (do not let it simmer) and garlic no longer tastes raw, about 5 minutes.

Do Ahead: Miso tare can be made 1 month ahead. Let cool; cover and chill.

Soba with Tofu and Miso-Mustard Dressing

INGREDIENTS

• 3 tablespoons fresh lemon juice
• 3 tablespoons white miso
• 1 tablespoon spicy Chinese or Dijon mustard
• 1 teaspoon pure maple syrup
• 1 garlic clove, finely grated
• ½ cup olive oil

• 8 ounces dried soba noodles
• Kosher salt
• 3 scallions, thinly sliced on the diagonal
• 8 ounces store-bought braised tofu, cut into matchsticks (we did pan-fried)
• 2 cups pea shoots
• 1 cup thinly sliced sugar snap peas
• 1 cup thinly sliced red radish
• 2 toasted nori sheets, crumbled

RECIPE PREPARATION

• Whisk lemon juice, miso, mustard, maple syrup, garlic, and 1 Tbsp. water in a small bowl to combine. Gradually add oil, whisking constantly until emulsified; set aside.

• Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.

• Toss noodles, scallions, tofu, pea shoots, sugar snap peas, and radish in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with nori and drizzle remaining dressing over.

Do Ahead: Dressing can be made 1 day ahead. Cover and chill.