This is one of my favorite 'go-to' recipes during busy weeknights. It's a great one dish meal which can be put together in 30 minutes. These nutritious noodles are packed with the goodness of vegetables and beans and can be made gluten free by using quinoa noodles. Kids love these noodles in their lunch boxes too!!

Ingredients:

• 8 oz / 1 box - Quinoa Spaghetti OR Eggless Noodles - cooked per package direction (al dente / firm to the bite)
• 15 oz can - Organic Black Beans - drained and rinsed (you could substitute with any beans of your choice)
• 2 small - Carrots - peeled and thinly sliced
• 1 medium - Zucchini - cut into small pieces
• 1 medium - Yellow (summer) Squash -  cut into small pieces
• 2 - Hatch Peppers (when in season) OR 1 medium - Green Bell Pepper -  cut into small pieces
• 2 cups - Green Cabbage - finely sliced
• 1 medium - Onion - sliced
• 1 1/2 inch - Ginger - minced
• 6-7 cloves - Garlic - minced
• 3 tablespoons - Organic Tamari (gluten free soy sauce)
• 2 tablespoons / to taste - Chili Garlic Sauce
• 2 + 1 tablespoons - Oil
• Salt - to taste (please check the taste before adding salt, because tamari does contain salt)

1. Cook the quinoa spaghetti / eggless noodles per the package directions (al dente / firm to the bite). Note: after straining the water out, add 1 tbspn. oil and toss the noodles so that they don't become sticky.
2. Heat 2 tbspn. oil in a nonstick wok.
3. Add the minced ginger & garlic. Saute till the raw smell goes away.
4. Add the sliced onion. Saute till it becomes transparent (3-4 minutes).
5. Add all the chopped veggies and stir well. Saute on high heat for about 4-5 minutes, till the veggies are cooked but firm to the bite.
6. Add the tamari sauce and chili garlic sauce. Stir well. 
7. Adjust the amount of salt you need, keeping in mind that tamari already contains some salt.
8. Add the cooked noodles to the seasoned veggies and mix well. Sometimes I like to cut the noodles with my kitchen scissors so they are not too long and easier to eat :)
9. Add the beans and toss well.
10. Serve hot.

Note:  you can always use the vegetables and beans of your choice, or use the vegetables that are in season. Asparagus, mushrooms, green beans, broccoli, are my other choices.

Serves 4 - 6

 When you need a comforting end to a long hectic day, this clear vegetable soup is a perfect addition to a light dinner.

Ingredients:

• 3 cups -  Mixed Vegetables (carrots, green beans, peas, corn, green cabbage) - finely chopped
• 1 inch - Ginger - finely minced 
• 3 medium size cloves - Garlic - finely minced
• 1 small - Green chili (optional) - finely minced
• 2 cups - Organic Vegetable Broth
• 1 teaspoon - Olive oil
• 1/4 teaspoon - White pepper powder
• 1/4 teaspoon - Black pepper powder
• Salt to taste
• 2-3 cups - Water
• 1/4 cup - Cilantro - finely chopped

1. Heat olive oil in a heavy base stock pot.
   
2. Add the finely minced ginger, garlic and green chili. Saute for 2 minutes on low-medium heat. Make sure the raw smell of ginger and garlic is gone.
3. Add the finely chopped mixed vegetables. Saute for 3-4 minutes.
4. Add the organic vegetable broth, water, white pepper powder, black pepper powder and salt. Stir well.
5. Cover the stock pot and let the soup simmer on low-medium heat for about 10-15 minutes. Stir occasionally. 
6. Add the chopped cilantro and stir well. Let simmer for 2 minutes.
7. Serve hot clear soup with noodles or salad.

         Serves 4-6

This is the best cake I have probably ever made: A 2 layer chocolate cake with raspberry filling and a chocolate ganache topping!! It's perfect for any special occasion :) It's a little more work than simple cake recipes, but trust me, it's worth the efforts! I bet you will finish every little morsel of this awesome vegan cake!!

Chocolate Cake Ingredients:

• 3 cups flour
  
• 2/3 cup cocoa powder
  
• 2 tsp baking soda
  
• 1.5 cup organic coconut sugar 
  
• 3/4 cup vegetable oil
  
• 2 cups water or brewed coffee
  
• 2 tsp vanilla extract
  
• 2 tablespoon apple cider vinegar
  

Chocolate Ganache Ingredients:

• 6 oz Dark/bittersweet (vegan) chocolate
  
• 3/4 cup non-dairy milk (I use unsweetened almond milk)
  
• 2 tsp maple syrup or organic coconut sugar 
  

Filling ingredients:

• 1/3 cup raspberry preserves 
  

To make the cake:
1. Preheat the oven to 350
2. Combine all the dry cake ingredients in one bowl, and mix well. 
3. Combine all the wet cake ingredients in a separate bowl and mix well. 
4. Then add the two mixtures together and stir with a spoon till just combined. 
5. Pour half of the mixture into 2 greased 8-inch round cake pans. 
6. Put the pans in the oven and bake for about 30 minutes. 
7. Check to see if it's cooked by sticking a knife into the cake and having the knife come out clean. 
8. Let the cakes cool completely. Then take one of the cakes and spread a layer of your raspberry preserves on it. Then place the other cake on top. 

To make the ganache:
1. Warm up the chocolate and the almond milk either on stove top or in the microwave, and whisk in the sugar, till you reach a nice thick and fluffy consistency. 
2. Allow mixture to cool down a bit. Then pour the ganache over the top layer of the cake, and smooth it out. 
3. Decorate the top of the cake with fresh raspberries or your choice of seasonal fresh fruits.

And voila! You just made the yummiest cake you'll ever taste :) Enjoy this piece of heaven! 

Love your body. Drink green juice!!

Ingredients: 

• 2-3 big handfuls - Green leafy vegetables such as spinach, baby kale, mixed greens.
  
• 10 - 12 stalks - Cilantro (leaves and stalks)
  
• 2 sticks - Celery
  
• 1 small - Cucumber
  
• 1/2 inch piece - Ginger root
  
• Juice of 1 Lime or 1 small Orange (something citrus)
  
• 1 small - Apple (optional)
  
• 1 cup - Water
  

1. Add all the above ingredients (except lime juice) to a high power blender (I use my Vitamix blender).
2. Blend all the ingredients well. If the juice is too thick, add little more water.
3. You may strain the juice through a strainer if the fibrous stalks are not  pulverized well. This step is optional.
4. Add the juice of 1 lime and mix well
5. Serve and enjoy right away!

(Serves - 4)

Note:  Adding apple (for sweetness) is optional. It is best if green juices are made without any sweet fruits. Adding citrus fruits such as lime, lemon or orange helps with the absorption of iron and calcium. Coconut water can also be used in place of plain water. Adding a small piece of fresh coconut also gives a very nice taste to the green juice.