Spicy Asian vegetables with Red rice noodles- by Tanya Goyette

Spicy Asian vegetables with Red rice noodles- by Tanya Goyette

I made this recipe the other night for dinner as I was craving a spicy asian dish with coconut milk and peanut sauce.  I found some Red Rice Noodles that come in very small serving sizes, which is perfect when you are watching your carbohydrates coming from grains.  It was super simple to whip up and was ready in about 30 minute from start to the first bite.  I simply chopped up the vegetables I had on hand, which happened to be zucchini,  carrots, mushrooms, green onions, and parsley.  I added some coconut milk, peanut butter, garlic, red pepper flakes, and Braggs liquid aminos.  After cooking the noodles, I added them  to the veggies and it was simply perfect, in fact, there were no leftovers of this one! Try the recipe below!

Spicy Asian vegetables with Red rice noodles

Spicy Asian vegetables with Red rice noodles- by Tanya Goyette

4 oz Red Rice noodles (or you can sub any type of Asian rice noodles)

1-2 Tbsp Extra virgin coconut oil

2 julienne zucchinis

1 large carrot, shaved with a peeler

3-4 chopped green onions,

2 cups sliced mushrooms

1 handful of parsley, chopped

1 Tbsp garlic, minced

Braggs liquid aminos

1 cup coconut milk ( I used full fat, canned, but you can use home made or light)

2 Tbsp plain, unsalted peanut butter

1 Tbsp sesame seeds

1/2 -1 tsp red pepper flakes, or to taste

Directions: Start water to boil noodles.  While you wait, chop up the vegetables and add to a preheated skillet on medium high with coconut oil.  add zucchinis first, then chop the mushrooms and add them, then add the remaining vegetables and garlic, saute vegetables until tender and put on low. Add coconut milk, peanut butter, and red pepper flakes until its blended through vegetables. While you are cooking the vegetables add the noodles to boiling water and set timer.  after the noodles are done and you have mixed the coconut milk and peanut butter mixture to pan, add the cooked and strained noodles and mix well. I had to cut some of the noodles while in the pan to make it mix together better. Add Braggs liquid aminos to your preference after serving.  Enjoy!

Vegan Sweet Potato GF Quesadilla

Vegan Sweet Potato GF Quesadilla

Vegan Sweet Potato Quesadilla (Gluten and Dairy Free)

I was craving something healthy and Mexican food. The recipe is vegan and gluten free which is great for those with food sensitivities. The problem, with not using cheese, is its ability to hold all the yummy goodness together! I came up with a way to hold the goodness of several healthy vegetables together and it tastes absolutely delicious! I used two whole gluten free tortillas for each quesadilla. Since I was in a hurry, I grabbed some frozen, cubed sweet potatoes and this was ready in no time at all! I steamed some Swiss Chard to go along with it and it was a super duper satisfying meal! Here is the recipe!


Vegan Sweet Potato GF Quesadilla


4 gluten free tortillas, I use Rudi’s here

1 10 oz bag of frozen sweet potatoes, I used these or you can use ~ 2 cups of baked

3/4 – 1 cup canned organic black beans, rinsed and drained

1 large avocado

1-2 Tablespoons of Nutritional Yeast, unfortified, if desired

sliced tomatoes, enough to cover each quesadilla

Raw spinach- about 1 cup each quesadilla

sea salt and pepper to taste if desired

Salsa, for dipping, if desired I used green tomatillo, here

Lets put it all together!

Cook sweet potatoes in saucepan with a small amount of water, until smash-able
Smash the cooked sweet potatoes add a sea salt, pepper, and Nutritional Yeast
Stir in black beans
Smash avocado in bowl
Cook tortilla in medium skillet on one side until brown, remove and put the other one in pan, while that one is browning, spread sweet potato and bean mixture on cooked side of tortilla, add sliced tomato and spinach
Remove the second tortilla from pan and put the other one back in pan with uncooked side down, and add smashed avocado to the cooked side of second tortilla.
Place on top of sweet potato and tomato and spinach and cook until browned. Carefully flip in pan and cook other side until browned.
Slide out of pan onto cutting board, cut into 4 pieces and serve with salsa of choice, if desired.