Spicy Veggie Noodles

Ingredients: (2 servings)

2 handful of fresh spinach

1 large heirloom tomato - chopped

1/2 red bell pepper - sliced

1 carrot - thinly sliced

1/2 cup green peas

1 clove garlic - minced

2 servings of spaghetti brown rice pasta (or any other noodle)

salt

red chili flakes (oil infused)

nutritional yeast

Prepare the noodles.

Heat oil in a pan. Saute chopped tomatoes until very smooth. 5 mins.

Add in carrot slices and minced garlic. Saute until they are softened. 5 mins.

Add in red bell pepper slices, green peas and spinach. Season with salt and nutritional yeast. 5 mins.

Stir in fully cooked noodles.

Season with additional salt and red chili flakes to taste.

Sour Sweet Cauliflower

Ingredients: 2 large tomatoes, 1 large cauliflower, ketchup, 4 cloves of garlic, olive oil, salt

1. Slice garlic, dice tomatoes. 

Heat some oil and sautee garlic and tomatoes about 5 mins or until tomatoes are half melted.

2. Add cauliflower, ketchup and a little bit of water. 

Cover it and cook about 10 mins or until the water is gone.

3. Season with salt.

Gluten Free Veggie Pancakes

Ingredients: (make about 6 pancakes)

1 cup oat flour
1 cup water 

1/2 medium onion

1/4 large tomato

1/4 green bell pepper

5 small shiitake mushrooms

2 large kale leaves

1 green onion
3 cloves garlic 

1 tsp minced ginger

1/4 tsp tumeric

1 tsp red chili powder

salt to taste

Finely chop all the veggies. Mix them with seasonings, water and gluten-free flour, such as oat flour and garbanzo bean flour. Let it sit for 15 mins before cooking.

Heat a skillet with oil and pour the batter into it. You can use the back of a spoon to flatten the batter since the veggie chunks make it hard to get a good shape.

Baked tomatoes, squash and potatoes

Ingredients:
Onion, tomatoes, yellow squash and potatoes, thinkly sliced
Olive oil, plus more for drizzling
Salt and freshly ground pepper
Tbsp fresh thyme leaves
Vegan parmesan cheese
Cook onion first until tender and slightly golden.
Arrange the onion on the bottom of the baking dish.
Overlap tomatoes, squash and potatoes.
Season with salt and pepper.
Sprinkle with thyme and Parmesan.
Drizzle with oil.
Heat oven to 375 F.
Bake covered for 30 mins. Uncover and bake until golden, 30 mins or more.
(From magazine)

Roasted Zucchini

Ingredients: Zucchini, Roasted garlic, Sea salt, Black pepper

1. Heat up a pan with olive oil. Place zucchini cut side down.

2. Cook 5 mins then turn them over.

3. Cook another 5 mins until each side is brown.

4. Add roasted garlic, sea salt and black pepper to taste.

I also cook tomatoes together with zucchini. They add more flavor to the whole dish. 

Same way of cooking yellow squash and they taste really good!