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Ingredients:
~4-5 cups spaghetti sauce
1/2 cup spinach
1 can diced tomatoes
garlic and dehydrated onions to taste
1 pkg shirataki noodles
olive oil
~2-3 cups small mushrooms
2 green bell peppers
1 white onion
salt and pepper to taste
Preparation:
1. Pour sauce into medium sauce pan. Add spinach and diced tomatoes. Add spices. Heat on med., stirring often.
2. Drain shirataki noodles and rinse. Place them in a small pan on med. heat and add a small amount of olive oil. Cook until they have a neutral taste.
3. Chop mushrooms, bell peppers and the onion. Place in a large pan and drizzle with a small amount of oil. Cook veggies until onions are translucent. Add oil if necessary. Salt and pepper to taste.
4. Serve by placing 1/4 the noodles in a bowl, add 1/2 cup of sauce and pile on the grilled veggies!
Ingredients:
1/4 onion
1/4 head of cabbage
1/2 of a bok choy bunch
4 stalks celery
1 bunch of kale
Olive oil
8 cups water
2 cubes of fake chicken bouillon or cut out 2 cups water and add a can and a half of vegetable broth
1 block of tofu, drained and cut into cubes
1/4 cup soy sauce or amino liquids
2-3 tbsp honey or agave nectar
Ginger, garlic, salt and pepper to taste
Preparation:
1. Chop vegetables and place into a large pot. Add small amount of olive oil and sautee until cabbage, onion and bok choy begin to become translucent and kale begins to wilt.
2. Add water, bouillon cubes and tofu and bring to a simmer.
3. Add soy sauce, honey and spices
4. Let simmer for ~15 minutes, or until celery is tender and tofu is flavored.
Ingredients:
head of cauliflower
1/2 tsp garlic powder
1 tbsp dehydrated onion
salt and pepper to taste
Preparation:
1. Chop cauliflower into medium pieces.
2. Steam the cauliflower until tender. I use my awesome rice cooker for this, as it has a great steamer attachment. If you don't have something like this, try microwaving by putting the cauliflower into a plastic colander and resting the colander on top of a shallow bowl of water. If you have a metal colander, try boiling a pot of water and setting the colander on top with a lid.
3. Use a food processor to mash the steamed cauliflower with the onion and garlic.
4. Scrape a serving into a bowl and season with salt and pepper.
Ingredients:
olive oil
1/2 pkg Boca ground "beef" crumbles
2 green bell peppers
1 can green beans
1 tsp garlic powder
2 tbsp dehydrated onion
Preparation:
1. Preheat oven to 350 degrees.
2. Spray a large pan with olive oil, or measure 1 tbsp and coat the pan.
3. Empty Boca crumbles into the pan and cook over med-med high heat until hot.
4. While the Boca crumbles are heating, core and scrape the seeds out of 2 green bell peppers. Set aside.
5. Add can of green beans to Boca crumbles and stir.
6. Add about 1/4 - 1/2 cup water to prevent the crumbles from burning or drying out.
7. Add spices, stir, and heat for ~5 more minutes.
8. Pack the green peppers with Boca/green bean mix.
9. Place on lightly greased or non-stick baking sheet for about 15 min. or until green peppers are no longer firm.
Stir-fry mix:
1 whole bok choy
1/4 head cabbage
1/2 bunch of kale
1 head of broccoli
1 pkg Shirataki Noodles
Sauce:
2 tsp sesame oil
2 tbsp rice vinegar
1/4 cup soy sauce or amino liquids
3 tbsp honey or agave nectar
1 tsp ginger
1 tsp garlic powder
2 tbsp dehydrated onion
Ginger to taste
Preparation:
1. Chop up all veggies and cook on med heat in wok or high-walled large pan.
2. Add sesame oil and rice vinegar and cook until vegetables are soft and tender.
3. Add soy sauce, honey and spices and continue cooking about 5minutes.
4. Add shirataki noodles (if using them) and cook, stirring often, until sauce is absorbed by most of the vegetables and the noodles and there is only about 1/4 cup of sauce left in the bottom of the pan. You may need to reduce the heat.
5. Serve into a bowl. Add sweet thai chili sauce on top for some spicy heat. Sprinkle sesame seeds on top.
Ingredients:
