Vegetable Stir-Fry With Zucchini Noodles

Serves 4

INGREDIENTS:

• 2-4 tablespoons olive oil or 1/4- 1/2 cup of vegetable broth
• 3 cloves chopped garlic
• 1 red onion, chopped
• 3-4  cups chopped broccoli, cherry tomatoes, green beans, asparagus, snow peas, chopped bok choy, carrots, cauliflower, red pepper, and/or mushrooms (Get creative here and add veggies that you like or have on hand.)
• 3 tablespoons grated fresh ginger
• One small can well-drained water chestnuts (optional)
• 1/4- 1/2 cup Tamari organic low-sodium soy sauce (you can use another brand, but this one is so tasty)
• Juice of 1/2 lemon (optional)
• 3 medium to large zucchini (for “noodles”)
• 1 finely sliced green onion and avocado to top for garnish
Note: for gluten free option, use Bragg’s liquid aminos or use a gluten free Tamari sauce . You can also do this with a tomato sauce like a “pasta” dish.

TO PREPARE:

In large skillet, heat about 2 tablespoons of the olive oil until just shimmering. If you choose not to use oil, add in approx. ¼ cup of vegetable broth.  Add garlic and red onion and cook 3-5 minutes, making sure it doesn’t burn.  

Add mixed veggies and cook over medium heat another 5 minutes, stirring occasionally and adding a little more oil (or broth) if needed and a few splashes of soy sauce. (Make sure to not “burn” or brown the veggies, you want them to stay a little crisp.)

Begin to move and mix the vegetables adding in a few more splashes of broth if needed. Continue cooking another 5 minutes stirring gently. Add in the remaining ginger.  Squeeze the lemon or lime over all ingredients.  Add sea salt and pepper to taste. 
(TIP: Be aware that the soy sauce can be salty, so taste before adding the salt.) 

FOR ZUCCHINI NOODLES:

Using a mandolin slicer with a julienne blade or a Spiralizer for spaghetti-like noodles.  Slice zucchini lengthwise into “Zoodles.” OR use a knife to cut it lengthwise into thin noodle-like strips.  Steam or sauté until tender, about 2-3 minutes. Take care not to overcook as these “noodles” give off a lot of liquid afterward. Drain gently.

These noodles are great as a substitute for pasta, raw in salads or other recipes.  Serve stir-fry over a bed of zucchini noodles and sprinkle with green onions. I even enjoy this cold the next day with added leftover veggies, tofu, tempeh etc.

Yam Chickpea Spinach Curry

A wonderful, warm and comforting meal. Full of all the goodness for mind and body.

Ingredients

• 1 15oz can chickpeas

• 1 large onion

• 3 cloves garlic

• 1 inch ginger

• 1-2 cups low-sodium vegetable stock

• 2 15oz cans diced tomatoes

• 1 tsp. ground cumin

• 1 tsp. ground coriander

• 1 tsp. ground turmeric

• Salt

• 1 cup yam or sweet potatoes

• 2 cups spinach

• ¼ tsp. garam masala

Directions

• If using canned chickpeas, rinse before using. If you’re using dried chickpeas, soak in water the night before and pressure-cook with salt for about 10 minutes before using for the recipe.

• Sauté onion, garlic and ginger in vegetable broth until translucent, about 5 minutes over medium heat. Add more vegetable stock as necessary, to keep from burning.

• Add diced tomatoes and seasonings except for garam masala.

• Add chickpeas and stir to combine and cook over medium-low heat for about 15 minutes until tomatoes have broken down, the chickpeas have softened and the flavors meld, stirring occasionally. Add a little more vegetable broth or water as needed if your tomato juice is running low.

• In another pot, gently steam the yams just until tender so they retain their shape, about 10-15 minutes. Set aside.

• Add the spinach to the vegetable mixture and stir to combine. Cook for another minute or two until it’s wilted and heated through.

• Add yams and stir to combine. Be careful not to break the yams apart by over mixing. Add some garam masala to taste, as desired.

• Serve with fresh rice. 

Vegetarian Chili

Prep time
15 mins
Cook time
30 mins
Total time
45 mins

Serves: 8

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tomatoes, diced, (or one can organic diced tomatoes)
• 1 carrot, cut into quarter moons
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 3 cups cooked or canned red, black or kidney beans
• 1 cup water
• 2 tablespoons organic tomato paste
• 1 teaspoon sea salt

Instructions

1. Heat oil in a large heavy pan and sauté onions and garlic for 3 minutes.
2. Add tomatoes, carrots, chili powder and cumin and sauté for 5 minutes.
3. Slowly add beans, water, tomato paste, and salt.
4. Cook on low to medium heat for 20 minutes.

Notes
Add as many veggies as you like such as bell peppers, zucchini and corn kernels.