Stuffed Zucchini w/ Mango Barley Salad
INGREDIENTS:
Blue Ball Zucchini
Earth Balance Butter
Sea Salt
1 package baby heirloom tomatoes (diced)
3 baby japanese turnips (diced and sautéed in olive oil)
1 cup cooked barley
1 mexican mango (diced)
1 avocado (diced)
Basil to taste
1/4 freshly squeezed lemon
About 1/2 cup freshly cut cilantro
DIRECTIONS:
Take ingredients 4-11 and mix in a bowl and refrigerate over night.
When ready to eat preheat oven to 350 degrees. Cut zucchini in half, scrape seeds and puncture with fork. Melt Earth Balance Butter and coat inside of zucchini. Sprinkle with sea salt if desired. Cook for about 20 minutes or until soft. Pour salad mix inside and enjoy!!
Peace and Yum
Vanessa

Stuffed Zucchini w/ Mango Barley Salad

INGREDIENTS:

  1. Blue Ball Zucchini
  2. Earth Balance Butter
  3. Sea Salt
  4. 1 package baby heirloom tomatoes (diced)
  5. 3 baby japanese turnips (diced and sautéed in olive oil)
  6. 1 cup cooked barley
  7. 1 mexican mango (diced)
  8. 1 avocado (diced)
  9. Basil to taste
  10. 1/4 freshly squeezed lemon
  11. About 1/2 cup freshly cut cilantro

DIRECTIONS:

  • Take ingredients 4-11 and mix in a bowl and refrigerate over night.
  • When ready to eat preheat oven to 350 degrees. Cut zucchini in half, scrape seeds and puncture with fork. Melt Earth Balance Butter and coat inside of zucchini. Sprinkle with sea salt if desired. Cook for about 20 minutes or until soft. Pour salad mix inside and enjoy!!

Peace and Yum

Vanessa

vegan veganrecipes healthy fitfam fitspo eatclean

Black Bean Burger Sliders w/ Homemade Creamy Cilantro Lime Sauce

BLACK BEAN BURGER SLIDER RECIPE
Ingredients:
2 cups raw black beans
Bay leaves
Sea salt
1 package mushrooms
2 raw corn on the cob
2 cups cooked millet (cooked mine with artichoke hearts)
4 tablespoons flaxseed
12 tablespoons water
1 package of Spicy Camel “Yo-Leven” seasoning ( 2 would have been better)
Chili powder
Cumin
Hemp milk
Directions:
Soak black beans for 12 hrs. Rinse and then boil for about 3 hours with sea salt and bay leaves for taste. Drain in colander and set aside one cup. Take the other 3 cups and put in your Ninja Blender. Add cumin and chili powder to taste add about 1/3 cup hemp milk. Doesn’t have to be perfect but it should be creamy in consistency. 
Grab a big bowl and scoop this out and also add your 1 cup of whole black beans. 
Take your flaxseeds and water and mix together. Let sit about 30 minutes so they get “gooey” in consistency. This will act as your egg.
Add to your big bowl:
1 package of mushroom (diced)
Corn (shaved from the cob)
Millet
Spicy Camel “Yo-Leven” seasoning-No social media was found for them, but if you live in Vegas hit up the #dtlv farmer’s market on Friday mornings.
Now put your flax-seed/water into a food processor. Grind until “gooey”. It will be the consistency of an egg but, some flax seeds may be whole still, which is ok. Add this to your big bowl. Mix all of these ingredients.
Heat oven to 325.
Make your sliders. Grab some gloves and just make into little “sliders” sized patties. Yields about 28. Bake for about 20-30 mins until the outside of your patty is “crisp”.
I chose to eat mine over lettuce with avocado and sautéed japanese turnips and my special creamy cilantro lime sauce. Recipe below.

CREAMY CILANTRO LIME SAUCE RECIPE
Ingredients:
3 diced garlic cloves
1 cup SO DELICIOUS unsweetened coconut yogurt
1/2 freshly squeezed lime juice
About 1/2 cup freshly cut cilantro
About 1 tablespoon diced onion
4 tablespoons nutritional yeast
Sea salt and pepper to taste
Directions:
Easy! Add all ingredients to stand mixer and blend! Allow to sit in the fridge for about 1 day to thicken in consistency.

Perfect recipe for a weeks worth of lunch meal prep!

Peace and Yum
Vanessa

Black Bean Burger Sliders w/ Homemade Creamy Cilantro Lime Sauce

BLACK BEAN BURGER SLIDER RECIPE

Ingredients:

  • 2 cups raw black beans
  • Bay leaves
  • Sea salt
  • 1 package mushrooms
  • 2 raw corn on the cob
  • 2 cups cooked millet (cooked mine with artichoke hearts)
  • 4 tablespoons flaxseed
  • 12 tablespoons water
  • 1 package of Spicy Camel “Yo-Leven” seasoning ( 2 would have been better)
  • Chili powder
  • Cumin
  • Hemp milk

Directions:

Soak black beans for 12 hrs. Rinse and then boil for about 3 hours with sea salt and bay leaves for taste. Drain in colander and set aside one cup. Take the other 3 cups and put in your Ninja Blender. Add cumin and chili powder to taste add about 1/3 cup hemp milk. Doesn’t have to be perfect but it should be creamy in consistency. 

Grab a big bowl and scoop this out and also add your 1 cup of whole black beans. 

Take your flaxseeds and water and mix together. Let sit about 30 minutes so they get “gooey” in consistency. This will act as your egg.

Add to your big bowl:

  1. 1 package of mushroom (diced)
  2. Corn (shaved from the cob)
  3. Millet
  4. Spicy Camel “Yo-Leven” seasoning-No social media was found for them, but if you live in Vegas hit up the #dtlv farmer’s market on Friday mornings.

Now put your flax-seed/water into a food processor. Grind until “gooey”. It will be the consistency of an egg but, some flax seeds may be whole still, which is ok. Add this to your big bowl. Mix all of these ingredients.

Heat oven to 325.

Make your sliders. Grab some gloves and just make into little “sliders” sized patties. Yields about 28. Bake for about 20-30 mins until the outside of your patty is “crisp”.

I chose to eat mine over lettuce with avocado and sautéed japanese turnips and my special creamy cilantro lime sauce. Recipe below.

CREAMY CILANTRO LIME SAUCE RECIPE

Ingredients:

  • 3 diced garlic cloves
  • 1 cup SO DELICIOUS unsweetened coconut yogurt
  • 1/2 freshly squeezed lime juice
  • About 1/2 cup freshly cut cilantro
  • About 1 tablespoon diced onion
  • 4 tablespoons nutritional yeast
  • Sea salt and pepper to taste

Directions:

Easy! Add all ingredients to stand mixer and blend! Allow to sit in the fridge for about 1 day to thicken in consistency.

Perfect recipe for a weeks worth of lunch meal prep!

Peace and Yum

Vanessa

vegan vegetarian veggieburger veganburger recipe veganrecipes veggieburgerrecipe blackbeanburger wellness healthy nomeatmondays

HOMEMADE VEGAN RANCH DRESSING AND HOMEMADE HUMMUS - PERFECT FOR ANY PARTY PLATTER!

VEGAN RANCH DRESSING

INGREDIENTS:
1/4 CUP HEMP MILK
3 CLOVES MINCED GARLIC
VEGAN MAYO OF CHOICE ( I USED ONE WHOLE REGULAR SIZED JAR)
SEA SALT, ONION POWDER, PARSLEY AND CUMIN TO TASTE

DIRECTIONS:
ADD ALL INGREDIENTS TO A LARGE BOWL AND MIX! SEASON TO TASTE AND LET IT SIT IN THE FRIDGE OVERNIGHT FOR A THICK CONSISTENCY.

HOMEMADE HUMMUS FROM SPROUTED GARBANZO BEANS

INGREDIENTS:
2 CUPS SPROUTED GARBANZO BEANS (SPROUTED FOR 2 DAYS)
2 TABLESPOONS OLIVE OIL
2/3 CUP VEGGIE BROTH
1/2 FRESHLY SQUEEZED LEMON JUICE
5 CLOVES ROASTED GARLIC
CORIANDER, CUMIN AND SEA SALT TO TASTE
DIRECTIONS:
MIX ALL INGREDIENTS IN YOUR NINJA BLENDER UNTIL YOU GET A CREAMY CONSISTENCY. IT TOOK ME ABOUT A TOTAL OF 10 MINS.

EACH DIP YIELDS ABOUT ENOUGH TO FILL 2 BELL PEPPERS EACH. 

PEACE AND YUM

VANESSA

HOMEMADE VEGAN RANCH DRESSING AND HOMEMADE HUMMUS - PERFECT FOR ANY PARTY PLATTER!

VEGAN RANCH DRESSING

INGREDIENTS:

1/4 CUP HEMP MILK

3 CLOVES MINCED GARLIC

VEGAN MAYO OF CHOICE ( I USED ONE WHOLE REGULAR SIZED JAR)

SEA SALT, ONION POWDER, PARSLEY AND CUMIN TO TASTE

DIRECTIONS:

ADD ALL INGREDIENTS TO A LARGE BOWL AND MIX! SEASON TO TASTE AND LET IT SIT IN THE FRIDGE OVERNIGHT FOR A THICK CONSISTENCY.

HOMEMADE HUMMUS FROM SPROUTED GARBANZO BEANS

INGREDIENTS:

2 CUPS SPROUTED GARBANZO BEANS (SPROUTED FOR 2 DAYS)

2 TABLESPOONS OLIVE OIL

2/3 CUP VEGGIE BROTH

1/2 FRESHLY SQUEEZED LEMON JUICE

5 CLOVES ROASTED GARLIC

CORIANDER, CUMIN AND SEA SALT TO TASTE

DIRECTIONS:

MIX ALL INGREDIENTS IN YOUR NINJA BLENDER UNTIL YOU GET A CREAMY CONSISTENCY. IT TOOK ME ABOUT A TOTAL OF 10 MINS.

EACH DIP YIELDS ABOUT ENOUGH TO FILL 2 BELL PEPPERS EACH. 

PEACE AND YUM

VANESSA

VEGAN HUMMUS VEGANRECIPES RANCH VEGANRANCH BEANSPROUTING RAW

VEGAN PB&J MINI “CHEESECAKE” BITES
INGREDIENTS FOR CRUST:
1 CUP PITTED DATES (SOAKED FOR 10MINS IN WATER, THEN DRAINED)
1 CUP ALMONDS
SALT 
INGREDIENTS FOR FILLING:
1 1/2 CUPS CASHEWS (SOAKED FOR 4 HOURS IN WATER, THEN RINSED AND DRAINED)
1 FRESHLY SQUEEZED LEMON
1/3 CUP MELTED COCONUT OIL
1/2 CUP FULL FAT COCONUT MILK
1/3 CUP RAW TURBINADO CANE SUGAR
1/2 CUP PEANUT BUTTER
1 CUP BLUEBERRIES
DIRECTIONS FOR CRUST:
PUT YOUR DATES IN YOUR FOOD PROCESSOR. I PERSONALLY ENJOY NINJA PRODUCTS…SET ASIDE AND THEN ADD YOUR ALMONDS TO THE FOOD PROCESSOR. GRIND INTO A MEAL. NOW COMBINE THE DATES AND ALMONDS WITH SOME SALT TO TASTE IN YOUR FOOD PROCESSOR. YOU SHOULD HAVE A “DOUGH”.
NEXT, GRAB A CUPCAKE/MUFFIN BAKING TIN (YIELDS 12 MINI “CHEESECAKE” BITES). LIGHTLY GREASE WITH COCONUT OIL. USE STRIPS OF PARCHMENT PAPER TO CREATE  PULL TABS TO REMOVE EASIER.
USE ABOUT 1 TABLESPOON OF YOUR CRUST MIXTURE AND SPREAD ALONG THE BOTTOM OF EACH CUPCAKE/MUFFIN “HOLE”. NOW SET IN THE FREEZER WHILE YOU CREATE THE FILLING, ALLOWING THE CRUST TO HARDEN.

DIRECTIONS FOR THE FILLING:
SIMPLE! ADD ALL OF THE FILLING INGREDIENTS INTO YOUR NINJA BLENDER UNTIL IT IS A SMOOTH CREAMY CONSISTENCY! LAYER ON TOP OF YOUR CRUST AND LET THEM FREEZE. MINE WERE READY TO EAT CONSISTENCY AFTER ABOUT 3 HOURS.

PEACE AND YUM

VANESSA

VEGAN PB&J MINI “CHEESECAKE” BITES

INGREDIENTS FOR CRUST:

  • 1 CUP PITTED DATES (SOAKED FOR 10MINS IN WATER, THEN DRAINED)
  • 1 CUP ALMONDS
  • SALT 

INGREDIENTS FOR FILLING:

  • 1 1/2 CUPS CASHEWS (SOAKED FOR 4 HOURS IN WATER, THEN RINSED AND DRAINED)
  • 1 FRESHLY SQUEEZED LEMON
  • 1/3 CUP MELTED COCONUT OIL
  • 1/2 CUP FULL FAT COCONUT MILK
  • 1/3 CUP RAW TURBINADO CANE SUGAR
  • 1/2 CUP PEANUT BUTTER
  • 1 CUP BLUEBERRIES

DIRECTIONS FOR CRUST:

PUT YOUR DATES IN YOUR FOOD PROCESSOR. I PERSONALLY ENJOY NINJA PRODUCTS…SET ASIDE AND THEN ADD YOUR ALMONDS TO THE FOOD PROCESSOR. GRIND INTO A MEAL. NOW COMBINE THE DATES AND ALMONDS WITH SOME SALT TO TASTE IN YOUR FOOD PROCESSOR. YOU SHOULD HAVE A “DOUGH”.

NEXT, GRAB A CUPCAKE/MUFFIN BAKING TIN (YIELDS 12 MINI “CHEESECAKE” BITES). LIGHTLY GREASE WITH COCONUT OIL. USE STRIPS OF PARCHMENT PAPER TO CREATE  PULL TABS TO REMOVE EASIER.

USE ABOUT 1 TABLESPOON OF YOUR CRUST MIXTURE AND SPREAD ALONG THE BOTTOM OF EACH CUPCAKE/MUFFIN “HOLE”. NOW SET IN THE FREEZER WHILE YOU CREATE THE FILLING, ALLOWING THE CRUST TO HARDEN.

DIRECTIONS FOR THE FILLING:

SIMPLE! ADD ALL OF THE FILLING INGREDIENTS INTO YOUR NINJA BLENDER UNTIL IT IS A SMOOTH CREAMY CONSISTENCY! LAYER ON TOP OF YOUR CRUST AND LET THEM FREEZE. MINE WERE READY TO EAT CONSISTENCY AFTER ABOUT 3 HOURS.

PEACE AND YUM

VANESSA

VEGAN CHEESECAKE FITSPO VEGANCHEESECAKE

HOMEMADE VEGAN “COOL WHIP”

INGREDIENTS:
Raw cashews
So Delicious  Sugar-Free Original Flavor Coconut Milk
Turbinado Raw Cane Sugar from Trader Joe’s
DIRECTIONS:
Place about 2 1/4 cups of raw cashews in your Ninja . Add about 1 1/2 cups of coconut milk and about 3 tablespoons of sugar. I choose Sugar-Free coconut milk as I prefer the taste of Turbinado Raw Cane Sugar. And on the plus side, it is less processed and has less calories than “white sugar”. Read more about it here. 
Let your “cool whip” cool in the fridge for about an hour so it can thicken in consistency. 

Enjoy with your favorite sweet treats!!


Peace and Yum 
Vanessa

HOMEMADE VEGAN “COOL WHIP”

INGREDIENTS:

DIRECTIONS:

Place about 2 1/4 cups of raw cashews in your Ninja . Add about 1 1/2 cups of coconut milk and about 3 tablespoons of sugar. I choose Sugar-Free coconut milk as I prefer the taste of Turbinado Raw Cane Sugar. And on the plus side, it is less processed and has less calories than “white sugar”. Read more about it here

Let your “cool whip” cool in the fridge for about an hour so it can thicken in consistency. 

Enjoy with your favorite sweet treats!!

Peace and Yum 

Vanessa

vegan whatveganseat dessert

Baked Sweet Potato w/ Spinach and Onion
INGREDIENTS:
Sweet potato
Earth Balance butter
Sweet basil
White onion
Spinach
Brown Sugar
Vegetable Broth
Garlic
Salt to taste (Optional)
DIRECTIONS :
Heat your oven to 450 degrees. Rinse your SWEET POTATO   and cut in half. Puncture freshly cut side with a fork. Warm some earth balance butter and coat sweet potato halves. Bake for about 30 minutes or until soft. Estimate right before you remove from the oven, to sprinkle some sweet basil. You do not want the basil to burn but, you want the potato to soak up a little flavor. 
While letting the basil soak into the potato and while waiting for sweet potatoes to cool down a bit one can proceed with the SPINACH AND ONION TOPPING. Pour desired amount of vegetable broth into a pot and add desired amount of spinach. Keep on low. Add two punctured cloves of garlic to the spinach/veggie broth pot to add a bit of extra flavor. Cut a whole onion into spheres (or as much to your liking). Place on skillet. Add crumbled brown sugar. You will notice it will begin to melt. Flip the onion and add brown sugar to the other side. Keep flipping until onions are carmelized to your liking. Take onions off of skillet and onto a plate where you will dice. Add the onions to your cooked spinach and by now, your sweet potato should be ready, if you have not already removed it.

Garnish potato with spinach and onion and add a dash of salt if desired.

Peace & Yum

Vanessa

Baked Sweet Potato w/ Spinach and Onion

INGREDIENTS:

  • Sweet potato
  • Earth Balance butter
  • Sweet basil
  • White onion
  • Spinach
  • Brown Sugar
  • Vegetable Broth
  • Garlic
  • Salt to taste (Optional)

DIRECTIONS :

Heat your oven to 450 degrees. Rinse your SWEET POTATO   and cut in half. Puncture freshly cut side with a fork. Warm some earth balance butter and coat sweet potato halves. Bake for about 30 minutes or until soft. Estimate right before you remove from the oven, to sprinkle some sweet basil. You do not want the basil to burn but, you want the potato to soak up a little flavor. 

While letting the basil soak into the potato and while waiting for sweet potatoes to cool down a bit one can proceed with the SPINACH AND ONION TOPPING. Pour desired amount of vegetable broth into a pot and add desired amount of spinach. Keep on low. Add two punctured cloves of garlic to the spinach/veggie broth pot to add a bit of extra flavor. Cut a whole onion into spheres (or as much to your liking). Place on skillet. Add crumbled brown sugar. You will notice it will begin to melt. Flip the onion and add brown sugar to the other side. Keep flipping until onions are carmelized to your liking. Take onions off of skillet and onto a plate where you will dice. Add the onions to your cooked spinach and by now, your sweet potato should be ready, if you have not already removed it.

Garnish potato with spinach and onion and add a dash of salt if desired.

Peace & Yum

Vanessa

vegan healthspo fitfam vegetarian sweetpotato recipe spinach 702vanda

alejandra-novoa:

✨How do you deal with stress and anxiety? Everyone is different, but for me Meditation is the key to my happiness. I think it’s very important to spend quality time alone. Find a quiet place where you can let go of everything that is troubling you. 
1. Yoga Mat : Find any comfy mat that you can lay on. They come in so many colors and designs you can find one that fits your personality 2. BUDDHA statue: Mine is from china town in San Fran. It glows in the dark! I have to pay homage to the wise soul Buddha. 3. Candles: Find your favorite scent to illuminate the room as you begin your session. 4. Deepak Chopra: Soul of Healing Affirmations.  Find it on ITUNES Music is the best cure for anything. Along with the wise words and affirmations of the great Deepak Chopra. He will guide you through the session with words that will touch the depths of your soul. 5. TAZO : Iced Green Tea. Sip on this delicious tea before or after you session. So light and refreshing 🍵 6. Himalayan Salt Lamp: The soft glow of this lamp sets the ambiance for a relaxing calming session. This lamp balances negative and positive ions. Helping with metal alertness and creativity this is a must have in any home. I bought mine at Jewelry & Minerals - Las Vegas 410 E. Sahara Ave 89104 ✨ Enjoy your #metime  #meditaion #healthymind 
#healthysoul #deepakchopra #greentea #buddhababy #himalayansaltlamp #alonetime #findyourhappiness #soulsunday 🌜🌘⭐️☁️🌞🌾

alejandra-novoa:

✨How do you deal with stress and anxiety? Everyone is different, but for me Meditation is the key to my happiness. I think it’s very important to spend quality time alone. Find a quiet place where you can let go of everything that is troubling you.
1. Yoga Mat : Find any comfy mat that you can lay on. They come in so many colors and designs you can find one that fits your personality 2. BUDDHA statue: Mine is from china town in San Fran. It glows in the dark! I have to pay homage to the wise soul Buddha. 3. Candles: Find your favorite scent to illuminate the room as you begin your session. 4. Deepak Chopra: Soul of Healing Affirmations. Find it on ITUNES Music is the best cure for anything. Along with the wise words and affirmations of the great Deepak Chopra. He will guide you through the session with words that will touch the depths of your soul. 5. TAZO : Iced Green Tea. Sip on this delicious tea before or after you session. So light and refreshing 🍵 6. Himalayan Salt Lamp: The soft glow of this lamp sets the ambiance for a relaxing calming session. This lamp balances negative and positive ions. Helping with metal alertness and creativity this is a must have in any home. I bought mine at Jewelry & Minerals - Las Vegas 410 E. Sahara Ave 89104 ✨ Enjoy your #metime #meditaion #healthymind
#healthysoul #deepakchopra #greentea #buddhababy #himalayansaltlamp #alonetime #findyourhappiness #soulsunday 🌜🌘⭐️☁️🌞🌾

CHIPOTLE INSPIRED VEGAN TACO

INGREDIENTS:

  • Collard Greens
  • Quinoa 
  • Fresh Garlic
  • Fresh Cilantro
  • Earth Balance butter
  • Roma Tomato
  • Purple Onion
  • Mushroom
  • Olive Oil
  • Bell peppers
  • Black beans
  • Avocado
  • Fresh corn from the cob
  • Jalapeño
  • Cashews
  • Almond milk
  • Nutritional yeast
  • Lemon juice
  • Salt
  • Chili powder
  • Pepper
  • Cumin
  • Oregano
  • Onion powder
  • Olive Oil
  • Garlic Salt
  • Crushed red pepper

DIRECTIONS:

Sauté garlic with Earth Balance butter in your pot then add QUINOA and water. Remember when cooking quinoa, always use a ratio of one cup quinoa: 2 cups water. Once cooked and cooled, add freshly squeezed lime and freshly cut cilantro to taste.

Dice ROMA TOMATOS and PURPLE ONION. Season with salt, pepper and freshly squeezed lime juice to taste.

Season sliced AVOCADO with chili powder, cumin, pepper and lemon juice.

Slice corn off of the cob, dice jalapeños, slice bell peppers, rinse your collard greens and black beans and set aside for future use.

Time to make your VEGAN SOUR CREAM

The best consistency comes from leaving cashews soaked in almond milk overnight. Pour enough milk to just barely cover the top of the cashews. Pour the soaked cashews into a food processor (I enjoy NINJA products) then add lemon juice, salt and nutritional yeast to taste.

Set in refrigerator while we continue on with our last step if you prefer for the “sour cream” to be more chilled.

Sauté your MUSHROOMin a bit of olive oil and season with cumin, crushed red pepper, oregano, garlic salt and onion powder. 

Now you are ready to use your freshly washed collard green leaf and add all of your yummy toppings! 

Inspired by Chipotle

Peace and Yum, 

Vanessa

vegan veganism recipe vegetarian fitfam healthyliving fitspo

INGREDIENTS:
Zucchini
Garlic
Onion
Earth Balance butter
Mushroom
Carrots
Ginger
Almond milk
Sugar snap peas
Vegan fish sauce ( Many recipes online-cannot remember which one I used as a guide:/ )
Chili powder
Lemon Pepper
Garlic salt
Lime
Vegetable Broth
Apple Cider Vinegar
DIRECTIONS:

Sauté garlic and onion with Earth Balance butter (1/4 cup)
Add…
 3 spiralized zucchini
Mushrooms
Diced or shredded carrots
About 2 tablespoons freshly diced ginger
Almond Milk
Sugar snap peas
Apple cider vinegar
Vegan fish sauce
Chili powder
Lemon pepper
Garlic salt
1 squeezed lime
Vegetable broth

Cook in Wok until warm and enjoy!!

INGREDIENTS:

  • Zucchini
  • Garlic
  • Onion
  • Earth Balance butter
  • Mushroom
  • Carrots
  • Ginger
  • Almond milk
  • Sugar snap peas
  • Vegan fish sauce ( Many recipes online-cannot remember which one I used as a guide:/ )
  • Chili powder
  • Lemon Pepper
  • Garlic salt
  • Lime
  • Vegetable Broth
  • Apple Cider Vinegar

DIRECTIONS:

Sauté garlic and onion with Earth Balance butter (1/4 cup)

Add…

3 spiralized zucchini

Mushrooms

Diced or shredded carrots

About 2 tablespoons freshly diced ginger

Almond Milk

Sugar snap peas

Apple cider vinegar

Vegan fish sauce

Chili powder

Lemon pepper

Garlic salt

1 squeezed lime

Vegetable broth

Cook in Wok until warm and enjoy!!

dinner

Seasoned and sautéed mushroom, green bean and onion served over a bed of marinated artichoke infused quinoa👅💦👌

Seasoned and sautéed mushroom, green bean and onion served over a bed of marinated artichoke infused quinoa👅💦👌