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Estimated Prep Time: 15-20 minutes    Estimated Active Time: 35-45 minutes



8-12 oz glass noodles (sweet potato or mung bean)

1 cup dry soy curls

8oz shiitake mushrooms, sliced

5 oz fresh spinach (small box)

1/2 red bell pepper, julienned

1/2 cup julienned carrot (~1 carrot or buy pre-cut)

1 yellow onion, sliced in 1/2 then sliced thin

4 scallions, ~1” sliced white through green


Soy Curl Marinade

1 tablespoon tamari

2 teaspoon mirin, optional (or use maple syrup)

1 clove garlic, minced

1/4 teaspoon black pepper


Noodle Sauce

1/4 cup + 2 tablespoons tamari

1 tablespoon + 1 1/2 teaspoon honey, or pure maple syrup

1 teaspoon sesame seeds

1/4 teaspoon black pepper


Place the soy curls in a bowl and cover with water to soak for 10 minutes. While they soak mix together the marinade. After soaking squeeze out excess liquid from curls. Tear the extra long ones in half. Toss the curls in the marinade and set aside.


Cook the noodles according to the package directions. While they cook mix together the noodles sauce. When noodles are done, try to remove them to a strainer with tongs if possible to save the cooking water for blanching the spinach. The noodles can be rinsed in the colander and then toss with the sauce.


Place all the spinach in the hot water, stir and cook for about a minute until all wilted. Strain through a colander and rinse with cold water. Squeeze out as much excess water as you can. You’ll have a big ball of spinach. Slice in half and set aside.


Time to sauté veggies and put it all together! Heat a large sauté pan over medium-high heat until a drop of water dances on the surface. Add the mushrooms and onions. Stir regularly to prevent sticking. If they do begin to stick add a very small splash of water to deglaze. When mushrooms become soft add the bell pepper, carrot, scallions and soy curls. Sauté a minute or two more. Separate spinach into bits and sprinkle into the pan. Then stir in the noodles. Using tongs to toss noodles and veggies together evenly works well or two spoons (think tossed salad).

Spaghetti Squash Vegetable Bake

Estimated Prep Time: 30 minutes    Estimated Active Time: 90 minutes


1 large spaghetti squash, sliced in 2” rounds

1 head cauliflower, chopped in small florets

1 red onion, cut in half through stem, then sliced in 1/2” sliced

1 bunch leafy green (ie: kale, collards, chard), chopped Stems of leafy greens, sliced thin

1 16 oz jar marinara sauce

5 cloves garlic, sliced thin

1/2 cup sliced kalamata olives

1 package Kite Hill non dairy ricotta cheese

1/3 cup parsley, chopped


Preheat oven to 400ºF. Line a large baking tray with a Silpat mat or parchment paper. Lay round slices of squash on the tray. Place an inverted baking tray on top or place a layer of parchment covered tightly with foil. Roast for 40 minutes. Remove, uncover, and let cool slightly.


While the squash cooks, line another baking tray and spread the cauliflower and onion in an even layer. Place in the oven with the squash and roast for 15-20 minutes, or until slightly tender and starting to brown. Remove and set aside until ready to use.


Heat a large sauté pan over medium heat. When hot, add the chopped greens and their stems. Begin to sauté and, as they release liquid, add the sliced garlic. Sauté a minute or two, then add 3/4 of the marinara sauce, reserving the rest. Add the sliced olives and stir all together. Reduce heat to low and allow to cook until ready to use, stirring periodically.


When squash is done roasting you can use a fork or spoon to gently remove the seeds. Then take a fork or two and gently scrap the flesh of the squash around the circle to create the “noodles”. Discard the skins.


Spread a thin layer of the heated sauce on the bottom of a 9x13 baking dish. Top with about half the squash. Spread all the roasted cauliflower and onion over this layer. Add the remaining cooked sauce. Top this with the remaining squash. To finish, gently pour the remaining sauce from the jar across the top of the casserole. Add dollops or canapés of ricotta scattered on the top of the dish.


Reduce oven to 350ºF. Place uncovered dish in the oven and bake for 30 minutes.


Garnish with chopped parsley.

Chana Masala

Estimated Prep Time: 30 minutes    Estimated Active Time: 90 minutes



2 cups long grain brown rice

1 large red onion, diced small

2” fresh ginger, peeled and minced

4 garlic cloves, peeled and minced

2 cups tomato puree

1 cup water

4 1/2 cups chickpeas, 3 15 oz cans drained and rinsed

1 teaspoon fenugreek leaves *

1 teaspoon salt

Optional: jalapeno for heat

Optional: fresh ginger julienned

Garnish: cilantro


Spice Mix 

3 tablespoons ground coriander

2 teaspoons chili powder

1 1/2 teaspoons ground ginger

1 teaspoon garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoons salt


Set up rice to cook in your desired method.


Heat a large sauté pan over high heat until a drop of water dances on the surface. Add the onion with a splash of water. Add enough water so onion does not brown, but not so much it is a swimming pool. Stir until onion is soft and pinkish. Add ginger and garlic and stir until aromatic adding small splashes of water as necessary to prevent it from burning.


Stir in dry spice mixture. Add a little water at a time until it’s a wet paste. Cook a couple minutes adding water as needed to prevent sticking.


Add the tomato puree and mix well. Reduce the heat to medium-low, cover the pan and cook about 10 minutes to cook off the raw tomato flavor.


Carefully remove the lid and stir in the cup of water. Cover again and cook another 10 minutes.


Carefully remove the lid and stir in the chickpeas. If you like spicy add as much diced jalapeño as you like. Also add the Fenugreek leaves.


Remove from heat. Serve over brown rice and garnish as desired with sliced jalapeño, julienned ginger root and cilantro.


Hi, I'm Emily, a plant-based nutritionist and chef. I created these recipes above in my kitchen and have so many more I'd love for you to try. 

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