Savory Thai Ginger WOW

 

 

 

 

 

Super quick, cheap & delicious – to conquer your “junk food” cravings a healthy way.  Prep time 5 minutes, cook time about 8.

Note: You can even use the stir fry part & omit the bread, putting the warm thai ginger veggies on some quinoa, a salad, etc. 

 

What you’ll need for 1 serving: 

To cook — >

1/4 bell pepper – cut long & thin

1 teaspoon chopped ginger

1 tablespoon chopped red onion

1.5 tablespoon’s worth of fresh chopped cilantro

1/2 garlic clove

a mere SPLASH of soy sauce (we’re talkin like two seconds worth of pouring…VERY minimal!)

1/3 of a large portabello mushroom, cut into thin, long slices

1 tablespoon coconut oil – you can also use olive if ya want!

1/8 of a hot red pepper (optional)

salt & pepper, to taste

 

To serve — >>> 

Vegenaise (vegan “mayo”) – I use the soy free version (use however much you like)

BREAD TO STUFF – I’ve used sprouted wraps, sprouted rolls, or sandwich slices… your choice, whatever you have laying around!

.25 cup Alfalfa sprouts (optional)

***Anything you need for a side – serving of fruit, steamed veg, salad, cassava root chips, etc… be creative and healthy ***

 

How To: 

1. Place pan (with a cover that fits) on stove at medium heat. Put coconut oil/olive oil in the pan with the onion, garlic & ginger. Sauté for about 3 minutes uncovered.

2. Put the pepper, cilantro and mushroom in pan along with some salt, pepper and the dash of soy sauce. Mix around and cover, stirring occasionally and re-covering every couple of minutes. 

3. Prep the bread with some mayo & sprouts, then when the mushrooms have started to brown take the sauté off the heat and spoon it onto the bread. 

 

 

Mediterranean Spagetti Squash

Either vegan or served with cheese as vegetarian, this meal is just…heaven on a fork. It takes more time than most of the other meals I post on here, but well worth it for a dinner that is going to wow your tastebuds and whoever else you want to impress with your vegan/vegetarian magic in the kitchen.

What you’ll need:

1 medium spagetti squash

2 cups chopped asparagus

1.5 cup grape tomatos

1/2 cup pitted olives, sliced in quarters

the juice of 1 lemon

1.5 garlic cloves

1/2 cup red onion, chopped

1.5 handful basil

1/2 cup spinach or baby kale

olive or coconut oil for cooking

Optional:

1 dollop of local, hormone free goat cheese for serving (this of course makes it no longer vegan, but it’s still vegetarian!)

Method:

1. Preheat the oven to 375 Fahrenheit. Cut the spaghetti squash in half either length wise or across, whatever seems easiest to you. Scoop out the seeds with a spoon (set these aside to toast them later, they make a great salty snack) Place the halves face down on an baking pan and add about 1 inch of water to the bottom of pan so the halves’ bottoms are covered by a bit of H2o. Let squash bake for 35-40 minutes, then take out and set aside to cool off so when you scrape out the “spaghetti” part your fingers don’t burn off!

2. While you’re waiting for the squash to cook, prepare the rest of the ingredients by rinsing, chopping, etc.

3. After the squash is done baking and it set aside gettin’ its cool on, put some coconut/olive oil in a large pan, warmed on the stove with medium heat. Throw the garlic and onion in there, sautéing until the onions begin to brown. Throw the rest of the ingredients in and cover on low heat to warm up the veggies.

4. When the squash is cool enough to hold either with a towel or bare hands, flip the sides over and use a spoon to scoop out the spaghetti-like part of the squash directly into the pan with the rest of the veggies. Once it’s all in there, mix it around to get an even distribution of the other veg and the rest of the flavors. Serve warm, and enjoy this well deserved, deliciously crafted nourish-fest.