No-so-Gnocchi, Greens and Portobello Steak

This reminded me of gnocchi, even though it's totally not, but I enjoyed it none the less :)

Not-so-gnocchi, steamed greens and a portobello steak
serves 1

3 red potatoes 1/4 inch cubes
1 small bunch of greens chopped
3 green onions
1 can of tomato sauce
1 portobello mushroom
2 tsp coconut aminos (soy sauce
1 tbsp olive oil
6 dashes garlic powder
5 dashes black pepper
3 dashes red pepper flakes
2 tsp vegan worcester sauce
1/2 tbsp balsamic vinegar
2 tsp oregano
1/2 tsp italian seasoning
1 tsp apple cider vinegar
1 tsp white wine vinegar
2-4 tablespoons of nutritional yeast

Cut potatoes up and throw in a steamer for 30 minutes, add the greens + green onions for a minute at the end.
heat 1 can of tomato sauce with 3 dashes of garlic powder, 3 dashes of black pepper, red pepper flakes 1 tsp oregano, italian seasoning and apple cider and white wine vinegar.  Let it simmer for 2-3 minutes.
Place portobello mushroom on a baking tray, remove stem, make sure gills are face side up, drizzle aminos, olive oil, and balsamic vinegar on top.  Then add 3 dashes of garlic powder, 2 dashes of pepper, 1 tsp of oregano and pop it in the oven for 10 minutes at 400 degrees.

Once the potatoes and greens are steamed put them on a plate and generously scoop tomato sauce on them, take out the portobello steak and put it on your plate -- either to cut up to put on top or eat on the side, can drizzle worcester sauce on top.. leave it on the side as a dip.

and finally generously top with nutritional yeast
:) 

South Asian Noodle Extravaganza

makes about 4-5 servings

Cook enough noodles enough for 2
leftover quinoa and beans (1/4 to 1/2 cup each)

2 tsp oil
1/2 tsp cumin powder
1 tsp hing (Indian Spice, garlic powder can be used in place of)
1/2 tsp amchur or mango powder (indian spice, optional)
2 tsp coriander
1/2 tsp salt
2 tbsp nutritional yeast
1 tsp sriracha sauce
1/2 tbsp red thai curry paste
1/4 cup of water
 1 small cauliflower chopped
1 tomato chopped
1 red bell pepper chopped
1 bunch broccolini chopped
2 tbsp tahini
3 tbsp peanut thai sauce
1 tbsp tomato paste
1 tbsp balsamic vinegar
juice of 1 lemon
1 tbsp cilantro

Heat the oil with the cumin and the hing.  Add the cauliflower and the rest of the vegetables.
Add the mango powder, coriander, salt, and nutritional yeast and water.  Cook for 5-10 minutes.

Mix the tahini, curry paste, peanut sauce, tomato paste,sriracha, and vinegar in a separate container.

Add the mixture to the vegetables and stir.  Add a can of beans, package of mushrooms or some leftover quinoa or rice -- if you have it. Let the sauce and ingredients heat up for 5 minutes.

Once vegetables are desired consistency and temperature, take off the stove and mix in the lemon juice and cilantro.

Serve :) 

Green Mania

Green Mania

2 baby bok choy

1 bunch of kale or other dark leafy greens

1 bunch of asparagus

1 yellow pepper

1/2 tsp lemon zest

juice of half of a lemon

juice of 1/4 of an orange

1 tsp fresh sage

1 tsp fresh oregano

3 tbsp balsamic vinegar

1 tbsp oil

2 garlic cloves

1 inch ginger

1/2 -1 tsp salt

1 tbsp nutritional yeast (optional)

At bare minimum, add the salt, balsamic and lemon zest... and for added flavor add the garlic and ginger.  

Fry the garlic in oil along with the stems of the leafy greens.  Add the ginger and asparagus.  When the asparagus becomes bright green add the yellow pepper and the rest of the seasonings and vinegar.  Add the leafy greens, when the leaves become just wilted, add the fresh herbs, lemon and orange juice-- if using.  

Serve :)