3 Sustainable Recipes With Tinger of Dash of Ting
Tinger Hseih is one of our favorite influencers and entrepreneurs in the food industry and we are proud to have her as a part of our Radic(all) event to promote sustainability. As the founder of Dash of Ting, Tinger has built a travel/food platform that has given millions of people the insight into sustainable healthy eating and, digital advertising, content creation and so much more.
In our previous discussion with Tinger, we told you about her underground Oaxacan hot spots in LA and her partnership with Ayesha Curry, but now we’re going to dive deeper and provide you with a few of her best sustainable recipes.
These buns have all the flavor without the guilt. If you’ve ever been to Brazil, you’re hip to their incredible cheese bread, or pao de queijo. Good luck finding it in America. Tinger brings Rio to the states, minus the gluten with this unique starter dish.
3 cups tapioca starch or tapioca flour
1/8 cup vegetable oil
1/8 cup Real California Milk
3/4 cup Real California Milk Asiago cheese
3/4 cup Real California Milk Dry Jack cheese
3/4 tbsp salt
1. Simmer vegetable oil and milk in a pan on low heat until warm
2. In a separate bowl, mix the tapioca flour, egg and salt
3. Gently pour the warm vegetable oil and milk mixture into the bowl while slowly mixing all the
4. Add in the cheeses and continue to mix evenly
5. With the dough mixture, roll 2-3 inch balls with your hands
6. Place on to a non-stick baking sheet or parchment paper
7. Bake for 8-10 minutes at 325F until they are golden brown
8. Let cool for 10 minutes and enjoy
With only four ingredients, this one is super easy to make and will help keep that holiday weight off. Better for your body and the environment, you’ll be surprised how many heads this dish turns at the next family dinner.
2 whole zucchinis (~2 cups) – thinly sliced to 1/8”
Italian Marinara (~2 cups)
2 cups of part-skim Real California ricotta cheese
fresh basil (optional)
1. Preheat the oven for 325F
2. To create the low carb zucchini lasagna pasta, slice the zucchini vertically into roughly ⅛-inch pieces. You will need about 9-12 pieces.
3. First, layer the bottom of the pan with the zucchini slices, then add the marinara sauce and flatten out 1/2 – 3/4 cup of ricotta cheese, and repeat the layering process.
4. Place tin foil on top of the lasagna, but keep it loosely wrapped to let some of the water evaporate.
5. Bake for 45 minutes
6. Take the lasagna out of the oven, remove the tin foil, and drain out excess water from the pan.
7. Put the lasagna back into the oven for another 20 min
8. Remove from the oven (you may need to drain out the excess water again) and let it sit for 10 minutes before serving.
As we have discussed throughout our build to the Radic(all) event, 40% of the food we produce winds up being thrown out. An easy way to waste food is by cooking too much and not having a plan for the leftovers.
Tinger’s Thanksgiving sandwich should give you a healthy way to feast on some of those holiday leftovers without packing on the pounds or hurting the environment.
16 ounces of House Foods Extra Firm Tofu (sliced into 4 pieces about 4 ounces each)
8-10 pieces of butter lettuce
4 slices of vine ripened tomatoes (sliced 1/4″ – 1/2″ thick)
4 slices of turkey from leftovers from Thanksgiving/Christmas dinner (6 ounces)
4 slices of spicy pepper jack cheese (4 ounces)
1 tbsp of salted butter
2 tbsp of fig (cranberry) jam
1. Slice the House Foods Tofu so it resembles 4 slices of bread
2. Pat tofu slices completely dry with a paper towel; this process is important since it will help make the slices more crispy like toasted bread
3. Set large non-stick sauté pan on medium heat. Then, melt the small sliver of butter or spritz a bit of cooking spray before carefully placing the tofu slices on the pan. Cook for about 10-15 min on each side or until you see that it’s a golden brown color; you can also add a pinch of salt to the tofu slices as an option. Set aside on a paper napkin when done.
4. To stack the sandwich, start with one slice of cooked tofu, add 2-3 pieces of lettuce, 2 slices of tomatoes, 2 slices of the spicy pepper jack cheese, and 2-3 oz of sliced turkey. Top off the sandwich with one more tofu “bread” slice; add 1 tbsp of fig (cranberry) jam on the top tofu slice (optional). Repeat directions to make the second sandwich and serve.
You can drool over more of Tinger’s recipes on Dash of Ting, and if you’d like to find out more, there are tickets still available to our Radic(all) event where you will be able to network with influencers/entrepreneurs like Tinger, eat incredible food, find out ways to be more sustainable and join us on our restaurant crawl!