Ocean’s Halo Vegetable Loaded Pho (vegan & non-vegan option)

Vegetable Loaded Pho, featuring Ocean’s Halo Organic Pho broth, Organic Rice Noodles & Organic Shichimi Togarashi(7-spice). (Vegan option available*) Ingredients(Serves 3-4) 1 carton of Ocean’s Halo Organic Pho broth 4 Ocean’s Halo Organic Rice Noodle cakes (1 package) 1-4 dashes of Ocean’s Halo Organic Shichimi Togarashi (7-spice) Protein: we used sirloin (switch for a vegan option here) 1-2 sliced bell peppers 1-2 sliced jalapeños 1 avocado 2-3 heads of baby bok choy Chopped green onions (scallions) Instructions Add Ocean’s Halo Pho broth to a pan & heat on medium until warm. Boil 6 cups of water. Add 4 Ocean’s Halo Rice Noodles to boiling water and cook for 6-8 minutes, until tender. Cook protein: Sirloin: pan sear the sirloin until cooked medium – about 1-4 mins on each side. Prepare all veggies for toppings: slice avocado, bell peppers, green onions, and jalapeño. Cut the bok choy in half vertically. Saute bok choy just enough to soften a bit and brown on the sliced side. Assemble your bowls: Add in broth, and noodles, top with vegetables and sprinkle with Ocean’s Halo Shichimi Togarashi for an extra kick! Enjoy!

California Crab Hand Roll with Ocean’s Halo Purple Rice

These Crab Handrolls made with Ocean’s Halo Purple Rice are as fun to make as they are to eat. Fresh, vibrant, and packed with flavor - it's the perfect DIY dinner for your next gathering! Ingredients Crab legs Cucumbers (Persian) Avocado (ripe) Ocean’s Halo Organic Sushi Nori Ocean’s Organic Purple Rice Rice seasoning 1/4 cup rice vinegar 1 tbsp Sugar 1/2 tsp Salt Instructions Cook the Purple Rice according to the directions on the packaging. Once cooked, add in rice seasoning and let your rice cool for at least 15 minutes. Prepare all fillings. Build your handroll: – With half a sheet of Nori, add about a palm size of purple rice to half of the sheet, then add fillings on top of the rice. – Fold one of the filling-coated corners inwards. Then fold the other non-coated nori corner over, creating a cone shape. Use a piece of rice to seal the nori. Enjoy!

Ocean’s Halo Purple Rainbow Roll

This roll recipe brings together fresh salmon and nutty purple rice in perfect harmony. With its vibrant purple color and well-balanced flavor, it’s as beautiful to look at as it is delicious to enjoy! Ingredients Ocean’s Halo Organic Sushi Nori Ocean’s Halo Organic Purple Rice Ocean’s Halo NoSoy Soy-free Sauce Salmon (smoked or fresh) Red Bell Pepper Yellow Bell pepper Avocado Cucumber No recipe needed. Simply cook the purple rice, add your favorite fillings, and roll.

Ocean’s Halo Purple Pad Thai

A Colorful Twist on a Thai Favorite. Experience the perfect balance of sweet, tangy, and savory flavors with our Purple Rice Noodle Pad Thai. Made with Ocean’s Halo No Soy Sauce and Vegan Fish Sauce, this vibrant dish offers a healthy and stunning upgrade to a classic comfort meal. Ingredients Pad Thai Sauce 3 tablespoons honey or sugar 2 tablespoons lime juice 2 tablespoons Ocean’s Halo® NoSoy Soy Free Sauce 1 ½ tablespoons Ocean’s Halo® Vegan Fish Sauce For the Noodles 6 ounces Ocean’s Halo® Purple Rice Noodles 3 tablespoons cooking oil, divided 6 ounces shrimp, chicken, or extra-firm tofu (cut into ½” pieces) 1 cup red bell pepper, finely sliced 1 large egg, beaten ¼ cup roasted, salted peanuts, chopped 4 green onions, thinly sliced peanuts, lime wedges, bean sprouts for garnish Instructions Cook noodles according to package directions. Do not overcook the noodles Mix together all ingredients for the sauce. Adjust honey or lime to taste. Heat a large nonstick skillet, cast iron skillet over medium heat. Add 2 Tablespoons oil. A chicken and cook until done (for tofu, cook until browned on the outside). Add 2 Tablespoons sauce and the bell pepper. Mix well and cook until peppers are tender, 2-3 minutes more. Move components to one side of the pan and add 1 Tablespoon of oil to the open space in the center. Pour eggs over oil and scramble gently. Add noodles and 2 Tablespoons of sauce to the pan and stir until the noodles have absorbed the sauce. If the noodles stick, add a touch of water to loosen. Add the remaining sauce, mix well and cook 2 to 3 minutes more. Mix in green onions and about half of the peanuts, saving the rest for garnish. Divide between bowls and serve with toppings! Enjoy!

Ocean’s Halo Purple Horchata

A Creamy, Vibrant Twist on a Classic. Enjoy the soothing flavors of vanilla and cinnamon with this unique Purple Rice Horchata. Naturally colorful and refreshingly sweet, it’s a beautiful, plant-based drink that brings a creative touch to your glass. Ingredients 1 cup Ocean’s Halo Purple Rice – uncooked 2 1/2 cups warm water 2 cups vanilla almond milk 1/2 tbsp vanilla extract 4 cinnamon sticks 1/4 cup of sugar Instructions Blend rice, water, and 2 cinnamon sticks in a blender until broken up. Place mixture in the fridge for 24-48 hrs. Strain rice and cinnamon sticks to discard. To the rice water mixture – add sugar, vanilla extra, and almond milk. Divide and top with a sprinkle of cinnamon & a cinnamon stick. Enjoy!

Purple Garlic Noodle Summer Roll

Purple perfection in every bite! We’ve stuffed our stunning Purple Rice Wraps with savory Garlic Ramen Noodles and fresh shrimp for the ultimate flavor explosion. Dip them in our spicy Vegan Fish Sauce and enjoy! Ingredients Ocean’s Halo Purple Spring Roll Rice Wraps 8-10 grilled small or medium shrimp sliced cucumber fresh mint Garlic Noodles: 2 packets Ocean’s Halo Organic Ramen Noodles, 2 tbsp Ocean’s Halo Less Sodium NoSoy Soy-free Sauce, 2 tbsp sriracha, 2 garlic cloves, 1 tbsp brown sugar Dipping Sauce: Ocean’s Halo Vegan Fish Sauce, 2 tsp chili oil, a pinch of green onions Instructions Cook the Ramen Noodles using the instructions listed on the packaging. Prepare vegetables. Add 2 tbsp olive oil to a pan, and stir in minced garlic, NoSoy Sauce, Sriracha, and brown sugar. Stir until combined. Add in the cooked Ramen Noodles and toss until noodles are coated. Start rolling! Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate. Layer a pinch of noodles, a few shrimp, cucumber then mint leaves. Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you over the ingredients, sealing everything together tightly, and rolling it up like a burrito. Combine Vegan Fish Sauce, Chili oil, and a pinch of green onions for the dipping sauce. Enjoy!

Purple Rice Noodle Pho

Fresh herbs, spicy jalapeño, and stunning Purple Rice Noodles. Your favorite Pho just got a colorful upgrade. Add a dash of Shichimi Togarashi for that extra heat! Ingredients Ocean’s Halo Purple Rice Noodles Ocean’s Halo Pho Broth 1 lime Bean sprouts Green onions 1 jalapeño Mint bunch (or basil!) Edible flowers (optional) Ocean’s Halo Shichimi Togarashi (for extra spicy Pho) Instructions Cook the Purple Rice Noodles using the instructions listed on the packaging. Add Pho Broth to a pan to warm. Prepare toppings: slice jalapeños, chop the green onions, and quarter the lime. When rice noodles are cooked and pho broth is warmed, add noodles and then the broth on top to serve. Top with lime, jalapeño, green onion, bean sprouts, and mint leaves. For extra heat: add Ocean’s Halo Shichimi Togarashi. Enjoy!

Purple Sushi Burrito

The Sushi Burrito! We’ve rolled up golden Teriyaki Tempeh, fresh veggies, and our signature Purple Rice into one delicious, portable meal. Healthy, filling, and so colorful! Ingredients Ocean’s Halo Purple Rice – about 1/2 cup is needed per sushi burrito Ocean’s Halo Sushi Nori – 1-2 sheets per sushi burrito Ocean’s Halo Teriyaki Sauce – about 1/2 cup Ocean’s Halo NoSoy Less Sodium Sauce – 1/4 cup Tempeh Cucumber Carrots Avocado Red cabbage Arugula Instructions Cook the Purple Rice using the instructions listed on the packaging. Prepare fillings: 1. Toss tempeh in the teriyaki sauce and then saute in a pan until golden. 2. Slice carrots, cucumber, and avocado into long slices. Build your sushi burrito: 1. Lay a piece of sushi nori flat with the rough side faced up 2. Layer arugula, 2-4 slices of carrots, 2-4 slices of cucumber and 2-4 slices of avocado, and a few pieces of your teriyaki tempeh 3. Roll up! We used two layers of sushi nori to make sure it was secure. Secure the edge by placing a tiny bit of water on the inner edge of one side of the nori and secure it to the other. 4. Wrap it up for later in parchment paper, or cut in half and serve it fresh with a side of Ocean’s halo NoSoy Soy-free Sauce!

Rice Paper Dumplings (gluten-free & plant-based!)

Discover the ultimate crunch with these Rice Paper Dumplings filled with sautéed shiitake mushrooms and ginger. Paired with a spicy Vegan Fish Sauce dip, they’re a fun and delicious gluten-free twist on a classic favorite. Ingredients Serves 1-2 (5 rice paper dumplings) Ocean’s Halo Spring Roll Rice Wraps (1-2 per dumpling) Ocean’s Halo NoSoy Soy-free Sauce – 3 tbsp Shitake Mushrooms – 8oz Green onions – scallions 1/4 clove of ginger 1 large clove of garlic, or 2 small ones 1 tsp Sesame Oil Toasted Sesame Seeds Dipping Sauce: 2 tbsp Ocean’s Halo Vegan Fish Sauce, 1 tbsp Chili Crunch Oil Instructions Prepare fillings: 1. Dice mushrooms, red cabbage, green onions, garlic, and ginger. 2. Combine fillings and saute in a pan until slightly cooked. Add in NoSoy Sauce and sesame oil for flavor. Do not overcook to avoid excess moisture within the dumplings. Build your dumplings: 1. Dunk rice paper in cold water for about 20 seconds to soften, make sure it is not dripping wet, you can use a cloth or paper towel to dry it a bit. 2. Place about 1-2 tbsp filling in the middle of your rice wrap. 3. Fold in side edges first, then fold the bottom edge up and over, then roll up to the top edge. 4. You can add an additional layer of rice wrap if you want your wraps to be more sturdy. Frying your dumplings 1. Add 1-2 tbsp oil to a shallow pan, heat up the pan on medium-high heat. 2. Once the pan is hot, place 2-3 dumplings in at once for about 3 minutes, then flip over for another 3 minutes. Combine Vegan Fish Sauce and Chili Oil and top with a few chopped green onions. Serve rice paper dumplings warm with dipping sauce!