1,577 ginger beer recipes

This is a great bread to serve with a soup or salad meal.After the first day, it is wonderful toasted. Try it, too, as a sandwich bread.

The stalk of the broccoli is actually the most nutritious part of the vegetable so make sure to use it in dishes that call for the florets. Chop the stalk into smaller pieces and incorporate into your dish with the rest of the broccoli. 1 serving of broccoli (a large stalk) provides 46% of the recommended daily intake of vitamin A and 206% of the daily recommended amount of vitamin C!

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Hot pot is a traditional Chinese cuisine, you can add whatever you want and boil them for a while, easy and quick, this vegetarian hot pot you can aslo add any kind of meat you want, they go very well together.

Creamy Indian dahl soup blended silky smooth with split peas, mung beans, basmati rice, and vegetables. Spiced with garam masala, cumin, coriander, and a hit of asafetida.

Lean ostrich steak sliced thin and stir-fried with fresh tomatoes, bell pepper, ginger, garlic, and red pepper flakes. A low-fat, high-protein alternative to beef that cooks in minutes.

Red cooked bean curd marinated in soy sauce, sherry, five spice, and brown sugar, then wok-cooked until the liquid absorbs into the tofu. A classic Chinese braising technique that gives tofu deep, savory-sweet flavor.

Slow cooker chicken breasts stuffed with a peanut butter and chopped peanut filling, simmered in a soy-honey-garlic sauce. Tender, slightly Thai-leaning, ready when you walk in the door. The crockpot does all the work.

Moroccan-style okra and chickpea tagine simmered with tomatoes, red bell pepper, cumin, ginger, and a swirl of harissa. A vegan North African stew where blanching keeps the okra tender, not slimy.

General Chua's chicken with oil-blanched pieces stir-fried with dried chili pods, ginger, garlic, and a tangy soy-vinegar-sherry sauce. An authentic Chinese-American classic done right.

Chinese vegetarian eggplant and tofu stir-fry. Asian sweet and sour flavor.

A Tibetan style sauce for momos (Tibetan dumplings).

Grilled black bean and tofu burgers with Thai-inspired flavors like ginger, garlic, and soy, topped with a tangy peanut cilantro sauce and cucumber slices.

Another great vegetarian recipe, people sometimes think maybe vegetarian foods are tastless, it is not real, they are yummy too.

Toast whole spices until smoky, grind with dried chilies and aromatics, then blend with oil and wine for a thick Ethiopian berbere paste that clings to meats and vegetables.

Orange zest and spices give these cookies fresh and tangy taste, they are delicious and healthy, a great recipe for your kids or holidays!