Thai Coconut Rice

Our Thai Coconut Rice is simmered in Ocean’s Halo Thai Coconut Broth and topped with toasted coconut for a nutty, tropical finish. It’s creamy, fragrant, and so easy to make! Ingredients Serves 2-3 1 cup white rice, long grain 2 cups Ocean’s Halo Thai Coconut Broth 1/4 cup shredded coconut Instructions 1. Preheat oven to 350F. Place coconut on a baking tray and toast for 3-5 minutes until golden brown, checking frequently. Set aside. Pour Thai Coconut broth into a saucepan. Bring to a boil and add rice and coconut. Reduce heat to low simmer, cover and cook for 20 minutes. Turn off heat and let sit 10 minutes. Fluff rice with a fork before serving.

Cold Noodle Salad with Peanut Sauce

This Peanut Korean BBQ Noodle Salad is our new favorite meal. Made with Ocean’s Halo Organic Rice Noodles for a light and healthy twist! Ingredients Serves 2-3 3 packs (60g each) Ocean’s Halo Rice Noodles 1/4 cup Ocean’s Halo Korean BBQ Sauce 1/4 cup creamy peanut butter 1 Tbsp toasted sesame oil 1/2 cup shredded carrots 1/2 red bell pepper, sliced thin 2 green onions, sliced thin 1/4 cup red onion, thinly sliced 1 Tbsp sesame seeds Instructions Bring 6 cups of water to a boil. Meanwhile, whisk Korean BBQ sauce, peanut butter, and sesame oil together until smooth. Set aside. Cook rice noodles according to package instructions and rinse with cold water until cool. In a large bowl, toss noodles with vegetable and sauce. Mix well. Pour into serving dish and sprinkle with sesame seeds.

Teriyaki Turkey Rice Bowl with Broccoli

Skip the takeout and whip up this healthy Teriyaki Turkey Bowl. Made with Ocean’s Halo Soy-Free Teriyaki Sauce, it’s the perfect balance of lean protein and fresh veggies. Simple, clean, and so delicious! Ingredients Serves 2-3 1 Tbsp Sesame Oil 1 head broccoli, cut into small florets 1/4 cup water 1 clove garlic, minced 1 lb ground turkey (or ground beef) 1/2 cup Ocean’s Halo Teriyaki Soy-Free Sauce 2 cups cooked white rice Instructions Heat oil in a saute pan on medium high heat and add broccoli.Cook until tender, add some water if pan starts to brown too much. Add garlic and saute 1 more minute. Remove from pan and set aside. Add turkey to pan and break apart with wooden spoon. Add pepper to taste.  Cook until browned. Add 1/2 cup Teriyaki Sauce and the broccoli. Toss to coat and cook for 1-2 minutes. Serve over cooked rice.

Stir-fry Noodles (Chow Mein)

Our Stir Fry Ramen is packed with colorful veggies and tossed in our signature Ocean’s Halo Stir Fry Sauce for that perfect savory glaze. Ingredients 2 packets (60g each) of Ocean’s Halo Ramen Noodles 1 Tbsp sesame oil 2 cloves garlic, minced 1 carrot, thinly sliced into sticks 1/2 yellow onion, thinly sliced 1 stalk celery, thinly sliced 1/2 cup edamame beans, shelled 1 can of sliced water chestnuts, cut into sticks 1 cup Ocean’s Halo Stir Fry Sauce Instructions Heat oil in saute pan over medium-high heat. Add onions, carrots, and celery. Saute until carrots are tender. Meanwhile, cook ramen noodles according to package directions. Drain and add to skillet with cooked carrots and onions. Add garlic and cook until noodles start to brown a little. Add stir fry sauce and toss to coat. Mix in edamame and water chestnuts. Cook in the sauce for 1 more minute and transfer to a serving dish. Garnish with sliced green onion.

Kimchi hotdogs!

Add our organic Kimchi next to your ketchup, mustard, and relish and thank us later! No recipe needed. Simply add organic kimchi to your favorite hot dog or sandwich.

Teriyaki-Glazed Coconut Salmon

This is a delicious, sweet & tangy Salmon recipe. Enjoy outdoors on a sunny Summer day! Double (triple, etc.) the recipe to serve 2 (3, etc.). Ingredients Serves 1 5 tablespoons Ocean’s Halo Teriyaki Sauce 1 tablespoon Sesame Oil 1/2 pound Salmon filet 2 heaping tablespoons Organic Unsweetened Shredded Coconut Salt & Pepper Prep 1. Preheat oven to 400°F. 2. Season salmon to taste with salt and pepper. 3. Have Teriyaki Sauce and Coconut Flakes measured out into small bowls for later use. Instructions Add 1 Tbsp oil to HOT oven-safe saute pan over medium-high heat. Let heat for a few seconds. Add Salmon skin-side UP to the hot pan (you should hear it sizzle as you lay it down!). Sear 4 minutes OR until salmon is thoroughly browned on this side. Flip Salmon to skin side, drizzle 5 tablespoons of Ocean’s Halo Teriyaki Sauce on top of Salmon, then apply coconut flakes on top of Salmon too. Sear for another 4 minutes (or until Salmon skin is crispy). Remove pan from stove and insert into preheated oven. Cook for 10 minutes OR until Salmon is cooked to your preference (hint: when you see the white fat draining out of the Salmon, it is done). Optional: To brown the coconut flakes, BROIL Salmon in oven for an additional 30 seconds to 1 minute (keep an eye on it so that it does not burn!) OR until coconut flakes are browned. Carefully remove pan from oven. Serve and enjoy!

Vegan Veggie Risotto

Try this delicious and savory Vegan Veggie Risotto recipe featuring our Veggie Broth, Miyoko’s Vegan Butter, and a whole lot of veggies! This is one of our favorite recipes. Make it to share or keep leftovers in the fridge for the week! Ingredients Serves 3-4 1 carton of Ocean’s Halo Veggie Broth 3 (or more!) tablespoons of Miyoko’s Vegan Butter 1 cup of Arborio Rice (recommended brand: Rice Select) 2 tablespoons of Sesame Oil 1 onion 5-6 mini bell peppers 2 carrots Cilantro to-taste 2 cloves of garlic Salt and Pepper to-taste Prep Dice onion, peppers, carrots, and cilantro and mince garlic, keeping all veggies separate from one another. Measure out 1 cup of Arborio Rice. Instructions The following should be cooked in two separate pans, then combined together at the end. Try cooking simultaneously OR one after the other. Rice: Begin by heating a deep round pan (a wok works well for this) to medium-low heat. Add Arborio Rice to the pan and toast for 1-2 minutes, stirring occasionally so that it does not burn. Add 2 cups of Veggie Broth and 1 tablespoon of Miyoko’s Vegan Butter to the medium-low heat pan. Stir, then cover and let simmer for 10 minutes. Keep the pan covered when possible, and continue to stir and add broth as more and more broth is absorbed into the rice. Use the entire carton of Veggie Broth for this process. Cook until broth is absorbed and rice is tender (about 30-40 minutes in total). Stir in salt/pepper and 2 or more additional tablespoons of butter, until you get a creamy texture to the combination. Veggies: Separately, heat 2 tablespoons of sesame oil (or butter) in a large saute pan over medium heat. When hot, add garlic and saute for 1-2 minutes, stirring occasionally so that it does not burn. Next, add carrots, onions, and peppers to the garlic and oil. Mix together and saute for 3 minutes. Add mushrooms and saute for an additional 5 minutes or until each of the vegetables is tender. Next, combine and mix veggies and rice. Plate the Risotto and garnish with cilantro. Serve and enjoy!

Pork Ramen

Bringing restaurant quality Ramen to your home! Perfect at-home recipe for when you are cooped up and looking for a fun recipe to warm your soul! Ingredients Serves 4 4 medium eggs 1L carton Ocean’s Halo Ramen Broth 200 ml Ocean’s Halo No Chicken Broth Handful dried shiitake mushrooms 2 tbsp. Ocean’s Halo No Soy Sauce 1 tbsp. caster sugar 1 Package Ocean’s Halo Ramen Noodles 150 g beansprouts 4 baby pak choi, halved lengthways 2 tsp. vegetable oil 250 g pork mince 2 tbsp. chilli bean sauce or sriracha hot sauce 2 spring onions, finely chopped plus extra to garnish Prep (Optional) For soy-marinated eggs, heat 5tbsp each soy sauce and water with 1tbsp sugar in a small pan, stirring to dissolve sugar. Cool, then put into a food bag with peeled, soft-boiled eggs; seal and chill for at least 4hr (or up to 2 days). Instructions Bring a small pan of water to a boil. Add eggs, reduce heat to low and simmer gently for 6min. Drain and put into a large bowl of cold water to stop the cooking. Peel, rinse and set aside. Combine ramen broth and stock in a medium pan, add mushrooms, bring to a gentle simmer, then reduce heat to as low as possible and keep warm. In a small bowl, mix the soy sauce and sugar until dissolved; set aside. Cook noodles in a large pan of salted water according to packet instructions, adding beansprouts for final 30sec of cooking. Drain and rinse under cold water; drain again. Divide between 4 deep bowls and top with baby pak choi. Heat oil in a frying pan over high heat. Add mince and fry for 3-4min until opaque, stirring to break up any lumps. Add chili bean sauce/sriracha and spring onions; stir-fry for 3min. Remove hot broth from heat and stir in soy mixture. Top noodle bowls with pork mince, then pour in the hot broth. Halve eggs lengthways and add to the bowls. Garnish with spring onions and serve.

Miso Soup featuring Ocean’s Halo Miso Broth

Delicious Miso Soup packed with umami flavor, veggies, and a spicy kick featuring Ocean’s Halo Miso Broth, Shichimi Togarashi, and Sushi Nori! Ingredients Serves 4 1 cup Shitake mushrooms, sliced 1/2 cup green onions 1-2 large leaves of rainbow chard (or kale) 2 cups protein of choice (extra firm tofu recommended) 32 fl oz Ocean’s Halo Miso Broth 2-4 sheets of Ocean’s Halo Sushi Nori, sliced into smaller sheets Ocean’s Halo Organic Shichimi Togarashi – to taste Instructions In a saucepan, warm Ocean’s Halo Miso broth until hot, about 15 minutes. Chop all vegetables. Remove excess water from tofu by placing paper towels and a pan on top of tofu for 5-10 mins. Dab off any excess moisture. Slice into 1-inch cubes. Gather vegetables and protein in a bowl, add warm miso broth, top with seaweed sheets and shichimi togarashi. Serve warm & enjoy!