Vegan-Meal-Challenge-Recipe-Book

Serves 2INGREDIENTSFor the dressing:1 tablespoon grated ginger1/2 cup olive oil2 tsp sesame oil (toasted)2 tbsp mellow white miso3 dates, pitted, or ¼ cup maple syrup1 tbsp nama shoyu1/4 cup waterFor the noodles:2 zucchinis1 red bell pepper, sliced into matchsticks1 carrot, grated1 small cucumber, peeled into thin strips1 cup thinly sliced, steamed snow peas1/4 cup chopped scallions or green onionMETHOD1. Blend dressing ingredients in a high speed blender until all ingredients are creamy and smooth.2. Use a spiralizer or julienne peeler to cut the zucchini into long, thin “noodles.” Combine the zucchini with the pepper,carrot, cucumber, and scallions.3. Dress the noodles with enough dressing to coat them well. Serve.EASY FRIED RICE AND VEGETABLESServes 2INGREDIENTS2 tsp toasted sesame oil1 tbsp grated ginger1 1/2 cups cooked brown rice2-3 cups frozen or fresh vegetables of choice1 tbsp low sodium tamari1 tbsp rice vinegarVegetable broth as neededMETHOD1. Heat the sesame oil in a large wok. Add the grated ginger and heat it for a minute or two.2. Add the brown rice and vegetables. Saute till the vegetables are tender.3. Add the tamari, rice vinegar, and a splash of vegetable broth if the mixture is dry. Serve.