In a bowl, mix the chicken, 1 tablespoon of the ginger, 2 teaspoons of the tamari, 1 teaspoon of the sesame oil and 1 teaspoon of the rice vinegar. Sprinkle lightly with salt and pepper. Let stand while preparing the noodles.
Boil the noodles in a large pot of salted water, stirring frequently, until just tender, about 5 minutes. Drain the noodles, rinse with cold water, and drain again. Place in a bowl, add the remaining 2 teaspoons sesame oil, and toss.
In a 12-inch (30-cm.) wok or nonstick frying pan over medium-high heat, warm the vegetable oil. Add the remaining 1 tablespoon ginger, the shallot and red pepper flakes and stir until fragrant, about 30 seconds. Add the chicken and stir until no longer raw on the outside, about 1 1/2 minutes. Add the cabbage and mushrooms and stir until the chicken is cooked through and the cabbage just wilts, 2-3 minutes. Add the noodles, chicken broth, green onions, remaining 1 tablespoon tamari and 1 tablespoon vinegar. Using tongs, toss until the noodles are heated through and ingredients are well blended, about 1 minute. Season to taste with salt and pepper. Divide among warmed plates, sprinkle with cilantro and serve right away. Serves 4.
Preheat oven at 350°F (175°C), place a rack in the middle. Line a baking sheet with parchment paper and set aside.
In the bowl of a food processor combine almond flour, salt and baking soda. Pulse in coconut oil, honey (or maple syrup) and vanilla extract until dough forms.
Remove the blade from the food processor and stir in chocolate chunks by hand. The dough will be very moist and oily, don't worry, that's how it's supposed to be.
Let the dough rest in the refrigerator for 30 minutes. The resting time will make the dough easier to handle.
Take the dough out of the fridge and scoop one level tablespoon at a time onto the prepared baking sheet.
With your hands press balls of dough down gently and give them a look-alike cookie shape.
Bake in the oven for about 7 minutes (8 minutes for darker cookies).
Let cookies cool on the baking sheet (without touching) for 15 minutes, then with the help of a spatula place cookies onto a rack and let cool completely.
Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally with olive oil.
In a food processor rice the cauliflower florets in batches (process until evenly chopped but not pulverized). Transfer cauliflower rice to a microwave dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you'll end up with a mushy dough, not a crusty one.
Transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper. Mix well.
Using your hands, press the mixture onto the baking sheet and shape into three discs (diameter should be about 5 inches).
Place in the oven and bake for 10 (no more no less, 10 minutes).
Remove from the oven and, working quickly, top the half of each disc with tomato sauce and mozzarella. Using a large spatula carefully lift the half of the disc without filling and fold it over the other part (that's ok if the disc brakes a bit).
Use your fingers to push the edges of each calzone together and seal in the filling.
Bake in the oven for an additional 12 minutes.
Sesame oil (optional)- 1 tbsp.
Slice the bell pepper and fresh chile.
Take cilantro leaves off their stalks, chop up the stalks finely.
Heat a large frying pan on medium heat and when it's hot add both vegetable oil and sesame oil.
Then add chopped cilantro stalks, sliced pepper and chile, stir fry for a couple of minutes.
Add your curry paste and cook it while stirring for a minute, then pour in coconut milk and fish sauce, mix to combine.
Add your shrimp and snow peas and cook for 3 minutes. Both of those need very little time to be done. As soon as shrimp turns pink turn the heat off.
Taste your curry and squeeze some lime juice into it if needed.
Toss beets with lemon juice, oil and salt. Allow to marinate while making pesto.
Contributor Matthew Kenney is the world's leading raw food chef, bestselling cookbook author, culinary educator, and an entrepreneur specializing in the plant-based lifestyle. The recipient of several awards—twice nominated as a Rising Star Chef in America by the James Beard Foundation—Kenney is a graduate of the French Culinary Institute with years of experience in upscale New York City kitchens.
To make the dipping sauce, whisk together peanut butter, water, hoisin and Sriracha in a small bowl; set aside.
Place shrimp onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Let cool before slicing in half lengthwise.
Working one at a time, wet rice paper for 10 seconds and transfer to a work surface; place lettuce leaf in the center of each wrapper and top with 2 tablespoons quinoa, 3 slices of cucumber and carrot sticks each and 3 shrimp halves, cut sides down.
Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper. Repeat with remaining wrappers and filling.
Serve immediately with spicy peanut sauce.