#gingerinfused

A velvety smooth and comforting soup made with sweet potatoes, ginger, and coconut milk. This vegan-friendly dish is perfect for chilly days and is packed with flavor and nutrients.

Ingredients: 2 large sweet potatoes, peeled and diced. 1 onion, chopped. 2 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 4 cups vegetable broth. 1 can 14 oz coconut milk. 2 tablespoons olive oil. Salt and pepper to taste. Optional garnish: chopped fresh cilantro, coconut cream.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. When you add the chopped onions, cook until they become clear. Put in the grated ginger and minced garlic. Saut for one more minute. Bring the vegetable broth and diced sweet potatoes to a boil. Turn down the heat and let the sweet potatoes simmer for about 15 to 20 minutes, until they are soft. Blend the soup until it's smooth, either with an immersion blender or a regular blender. Add the coconut milk and season with salt and pepper to taste. Let it cook for five more minutes to heat everything up. If you want, you can serve it hot with chopped cilantro and a drizzle of coconut cream on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Keto Japanese Wafu Salad Dressing is a flavorful and low-carb alternative to traditional dressings. It combines classic Japanese flavors like soy sauce, sesame oil, and ginger, with a touch of sweetness from a keto-friendly sweetener.

Ingredients: 1/4 cup soy sauce. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 1 tablespoon grated ginger. 1 clove garlic, minced. 1 teaspoon Swerve or other keto-friendly sweetener. 1/4 teaspoon xanthan gum optional, for thickening.

Instructions: Put soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and sweetener in a bowl. Use a whisk to mix the ingredients well. Sprinkle xanthan gum over the dressing while whisking it all the time to make it thicker. You can add more sweetener or change the seasonings to suit your taste. Put it in the fridge for at least 30 minutes so the flavors can mix before you serve it. Put it on top of your favorite Japanese wafu salad or use it as a dip.

Prep Time: 10 minutes

Cook Time: 0 minutes

This Garlic Red-Miso Porterhouse recipe makes a juicy, tender steak with the rich flavors of garlic, red miso, and soy sauce. It's great for people who love to grill. The marinade gives the meat a savory umami flavor with a hint of sweetness from the honey. The sesame oil and ginger add to the aroma.

Ingredients: 1 Porterhouse steak. 4 cloves garlic, minced. 2 tablespoons red miso paste. 2 tablespoons soy sauce. 1 tablespoon honey. 1 tablespoon sesame oil. 1 teaspoon grated ginger. 1 tablespoon vegetable oil. Salt and pepper to taste.

Instructions: In a small bowl, mix together garlic, red miso paste, soy sauce, honey, sesame oil, and grated ginger to create the marinade. Rub the marinade over both sides of the porterhouse steak. Cover and let it marinate in the refrigerator for at least 30 minutes, or overnight for best results. Preheat the grill or grill pan to high heat. Remove the steak from the marinade and pat it dry with paper towels. Brush the steak with vegetable oil and season with salt and pepper. Grill the steak for about 4-5 minutes on each side for medium-rare, or longer if desired. Once cooked to your liking, remove the steak from the grill and let it rest for a few minutes before slicing and serving. Enjoy your Garlic Red-Miso Porterhouse!

Prep Time: 40 minutes

Cook Time: 10 minutes

With its zesty orange juice, flavorful soy sauce, and fragrant ginger, this vegan Asian orange tofu recipe offers a delightful fusion of flavors. With the crunchy tofu cubes absorbing the bright sauce, this dish is filling and suitable for any day of the week.

Ingredients: 1 block tofu, pressed and cubed. 1/4 cup soy sauce or tamari. 1/4 cup orange juice. 2 tablespoons rice vinegar. 2 tablespoons maple syrup. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1 tablespoon cornstarch. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. Sesame seeds and green onions for garnish.

Instructions: Combine the soy sauce, cornstarch, ginger, garlic, orange juice, rice vinegar, and maple syrup in a bowl. In a pan, heat the vegetable oil over medium heat. Tofu cubes should be added and cooked until golden brown all over. Cover the tofu in the pan with the sauce mixture. Stirring occasionally, cook until the sauce thickens and coats the tofu. Pour some sesame oil over it and toss to coat. Before serving, garnish with sliced green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 15 minutes

A flavorful and spicy gluten-free twist on classic orange chicken, featuring a sweet and tangy honey Sriracha sauce with hints of orange and ginger.

Ingredients: 1 lb boneless, skinless chicken breast, cut into bite-sized pieces. 1/4 cup honey. 2 tablespoons Sriracha sauce. 1 tablespoon gluten-free soy sauce. 2 cloves garlic, minced. 1 tablespoon grated fresh ginger. 1/4 cup orange juice. 1 tablespoon cornstarch. 2 tablespoons water. Salt and pepper to taste. Green onions, sliced for garnish. Toasted sesame seeds for garnish. Cooked rice, for serving.

Instructions: Melt the garlic, grate the ginger, add the orange juice, and stir in the Sriracha sauce and gluten-free soy sauce in a bowl. To make a slurry, mix cornstarch and water in a different small bowl. Add salt and pepper to the chicken pieces. In a big skillet, heat up a tablespoon of oil over medium-high heat. The chicken should be browned and fully cooked after adding it. This should take about 6 to 8 minutes. Take the chicken out of the pan and set it aside. Put the honey Sriracha sauce mix into the same pan. Bring to a simmer and cook for about two to three minutes, until it gets a little thicker. Add the cornstarch slurry and stir it in. Cook for another one to two minutes, until the sauce gets thicker. Add the cooked chicken back to the pan and mix it around with the sauce. Add one more minute to heat everything up. Put the honey Sriracha orange chicken on top of rice that has been cooked. Put toasted sesame seeds and sliced green onions on top. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

This parfait is a delicious take on the classic tiramisu. It has the warmth of ginger and the sweetness of caramel, making it a truly decadent treat.

Ingredients: 1 cup brewed espresso, cooled. 1/4 cup ginger liqueur. 1/2 cup caramel sauce. 1 cup mascarpone cheese. 1 cup heavy cream. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 24 ladyfinger cookies, crushed. Ginger snaps for garnish. Whipped cream for topping.

Instructions: Mix ginger liqueur and brewed coffee in a bowl. Put away. Melt the mascarpone cheese and mix it with the powdered sugar, vanilla extract, and caramel sauce in a different bowl. It should be smooth. Whip the heavy cream in a different bowl until stiff peaks form. Mix the mascarpone and whipped cream together by folding them in slowly. Place a layer of crushed ladyfingers at the bottom of serving glasses. Dip each one into the espresso-ginger mixture and then add another layer. Add some of the mascarpone mixture on top of the ladyfinger layer. Put more layers on top of each other until the glasses are full, and end with a layer of the mascarpone mixture. Put the parfaits in the fridge to set for at least 4 hours or overnight. Add some ginger snaps and whipped cream on top before serving. Add more caramel sauce on top to make it even tastier. Get your Ginger Caramel Tiramisu Parfait ready to serve and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes