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 :) 

Mu Shu Inspired Cooked Salad

Mu Shu Salad
3 large servings

1 head of cauliflower thinly sliced and roughly chopped
1/4 head of purple cabbage sliced and roughly chopped
1 onion sliced
1 bunch of swiss chard
2 tbsp of sesame seeds

Sauce:
1/4 cup of soy sauce
1/4 cup of almond butter
2 tbsp of vinegar (balsamic, rice or wine)
1 tbsp of sesame oil
1 1/2 tsp of sriracha sauce
1/4 tsp of black pepper
1 1/2 tbsp of molasses
1 tsp of ginger powder
1/2 tsp of onion powder
1/2 tsp of garlic powder
dash of salt

Garnish:
3 sprigs of cilantro (optional)
1-2 tbsp of peanuts (optional)

Put 1 tbsp of oil in the pan and fry the onions until soft.  Add the cauliflower and cabbage, cook until slightly soft, but still mostly crunchy.  Mix the sauce separately until well combined.  Add to the cooking vegetables, add the swiss chard and sesame seeds.  When the swiss chard wilts, then the dish is done.  Turn off the heat garnish with cilantro and peanuts and serve with tortillas, rice or plain.