A wheat-free pasta alternative

8oz package of 100% buckwheat noodles ( read the ingredients, many that say buckwheat are not GF. You can also use rice noodles )
1/2 red pepper julienned
1 cup shredded Napa cabbage and purple cabbage
1/2 zucchini julienned
1 cup chopped romaine hearts
1/4 cup sunflower sprouts
2 tbsp. of toasted sesame seeds
1 scallion
1 tbsp of chopped parsley
1/4 cup dried seaweed (wakame or hijiki) Soak in HOT tap water (optional)

Peanut Sauce

1/4 cup of peanut butter

3 tbsp of rice vinegar

2 tbsp low sodium soy sauce or GF tamari

1/2 tsp sriracha

1/2 tsp grated ginger

1/4 tsp maple syrup

1-3 tbsp water

Whisk together PB, vinegar, tamari, and maple syrup. Whisk in water slowly to the consistency you would like.

Optional: 1/2 tsp of toasted tsesame oil and/ or 1 garlic clove grated

Cook the noodles according to package. Do not over cook.
Strain and rinse with cool water.
Dry seaweed gently on a paper towel and add to noodles.
Toss noodles, peppers, zucchini, cabbage, and romaine with desired amount of peanut sauce.
Top with sunflower sprouts and sesame seeds, parsley, and scallions.

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

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

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.