Zesty Spinach Soup with Miso

Ingredients

• 4 cups loose baby spinach

• 2 cups unsweetened nut milk

• 3 tablespoons white miso paste

• 3 tablespoons lemon juice

• 1 tablespoon lemon zest

• 1 green onion, chopped

• 1 clove garlic, minced

• Pepper to taste

To Prepare

Blend everything until smooth. Heat slowly on low, Garnish with black sesame seeds and avocado.

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.

Mini Chickpea Frittatas

Not just for breakfast but a great snack at any time. (Recipe by Mostly Vegan)

Ingredients:

• 2 Cups of Garbanzo Bean (Chickpea) flour
• 2 Tbsp. Olive oil (and spray for muffin tins)
• 3-4 cups chopped of your favorite 3 veggies (Favorites are: broccoli, spinach, zucchini, red bell pepper, onion, etc)
• ½ cup thinly sliced scallion ( green onion)
• 1 tsp. baking powder
• ¼ cup nutritional yeast
• 1 tsp. Sea salt
• ½ tsp. Black pepper

To Prepare:

• Preheat oven to 400 degrees
• Combine flour, yeast, baking powder, salt and pepper in a bowl w/ 2 ½ cups of water. Whisk together and set aside.
•  Heat Olive oil and sauté all chopped veggies (except the scallions) until they cook down.
• Add in scallions and cook another few minutes. Remove from heat.
• Spray well a standard size muffin pan( 12) AND one smaller one (6) w/ oil spray.
• Divide the veggie mixture by heaping Tbsp’s in each cup.
• Using a ¼ cup measure, fill the cups with the batter. Stir gently each cup to distribute the batter through the veggies.
• Bake for 30-35 minutes until the cups begin to brown on top.
• Remove from oven and let cool for 10 minutes ( this sets the batter)
• Take muffins out of the tins carefully ( you may need to use a knife to loosen around the edges) and place on a cooling rack.
• Serve warm or cool before storing in the fridge for up to 5 days.
• You can reheat the muffins in an oven or toaster oven @ 400 degrees for 10 minutes.