Mings Breakfast Soy Banana Shake Recipes

Steps:

• Grind oats and almonds to a flour-like consistency using a coffee grinder. Blend soy milk and banana in a blender. Add ground oats and almonds, cacao powder, and cocoa powder; blend until smooth, 30 seconds to 1 minute.

Steps:

• Peel banana and break into chunks. Add a hand full of ice cubes to blender and blend to break up. Add banana, blend. Add peanut butter, milk, vanilla and cinnamon. Blend until smooth. Pour into glass and serve.

Steps:

• Preheat oven to 375 to 400 degrees. Use a pizza stone if available. In a hot skillet or wok, coat with oil and brown seasoned chicken meat on all sides, about 3 minutes. Set aside. In the same skillet, brown onions, ginger chiles and season. Add zucchini, tomatoes, juice, fish sauce and season. Cook until zucchini is tender firm. Drain the mixture then toss with basil and cheese. Check for seasoning. Let mixture cool then stuff calzones. Bake in the oven until golden brown, about 15 to 20 minutes.

Steps:

• Mix the scallions, creme fraiche, and cheese together. Dish up in small ramekin.
• In a fryer at 375 degrees F, fry the wings until golden brown.
• In a large mixing bowl, mix together the hot sauce, soy and butter. Toss well with the hot wings.
• Serve wings in a large bowl with scallion creme for dipping.

Steps:

• Heat the vegetable oil in a medium saute pan over medium-high heat. Once the oil is hot, add the onions, garlic and ginger and cook until the onions are a deep golden brown, 5 to 7 minutes. Remove to a bowl. Add the shiitakes to the same pan and saute until browned, about 5 minutes. Add more oil to the pan, if needed. Add the cooked mushrooms to the bowl along with the edamame, pepitas and salt, to taste. Toss to thoroughly combine and adjust the seasoning. Allow to cool completely.
• For the yuzu emulsion: Add the shallot, yuzu juice, Dijon, palm sugar and salt and pepper to a blender; blend until smooth. Drizzle in the olive oil until thick and smooth. Adjust the seasoning.
• Add 1/3 cup filling to the middle of an egg roll wrapper with the longer side facing you. Wet the edge closest to you with egg wash or water and fold that side up over the filling. Wet the other edge furthest away from you and fold on top of the other edge, creating a seal. Fold the side pieces in towards the middle of the wrapper, resulting in a sealed rectangle. Set aside seam-side down as you repeat with the remaining filling and wrappers.
• Heat 1/4 cup vegetable oil in a 14-inch cast-iron pan over medium-high heat. Once the oil is hot, add the bings to the pan in batches of 4, and cook until evenly golden brown, 3 to 4 minutes per side. Remove to a paper towel-lined plate.
• Serve the bings hot with the yuzu emulsion.

Steps:

• In a blender, combine milk, banana, vanilla and almond extract.
• Blend until smooth, about 20 seconds.
• Pour into glasses and garnish with a sprinkle of ground cinnamon, if desired.
• *Wrapsliced banana in plastic wrap or place in a freezer storage bag.
• Freeze several hours or overnight.

Steps:

• Peel the banana, break it into pieces and put it in the blender with the soy milk and orange juice.
• Blend until smooth and serve.
• If you like, use frozen banana chunks or add a couple of ice cubes.