Sesame Miso Kelp Noodles with Baby Bok Choy, Mushroom and Onions

1 medium onion, chopped

4 bunches baby boy choy, chopped

3-4 large mushrooms, sliced

1 tsp toasted sesame oil

1 package kelp noodles (I chose the green tea variety)

1 tsp Thai seasoning (I bought it premade at World Market)

Pinch of sea salt (optional)

Crushed red pepper flakes to taste



1 Tbsp red miso paste

1 Tbsp tahini



Soak boy choy in water to remove any dirt or grit before chopping. Heat sesame oil in large skillet. Add onion and let cook for 3-4 minutes or until slightly brown, add boy choy, mushroom and Thai seasoning and saute for 2 minutes. Add kelp noodles (can be cut short or left long, I prefer them left long). Stir until heated through. Mix miso and tahini until well blended and add to skillet. Continue cooking until well blended and heated completely. Top with crushed red pepper flakes. Makes one huge serving or 2 medium servings.

Maple Curry Sweet Potatoes and Apples

Ingredients:

2 Tbsp coconut oil
1 large sweet potato, peeled and cubed
1 medium red onion, diced
1 large Pink Lady apple, sliced
2 Tbsp curry powder
1/2 cup water
1/4 cup organic maple syrup
Salt and pepper to taste

Preparation:



Cut sweet potato, apple and onion and coat with coconut oil.


Toss with curry powder.

Add to glass baking dish with water and bake covered in 375 degree oven for 30 minutes.



Remove from oven and add maple syrup and mixed until well coated. Return to oven uncovered and continue to bake for 15-20 minutes.

Peanut Butter Coconut Bars-Vegan/Gluten Free

½ cup creamy peanut butter
1 ¼ cup almond meal
½ cup flaxseed egg replacement (see below)
1 ½ tsp. cinnamon
½ cup coconut sugar
1 cup shredded coconut (reserve ½ cup as topping)
In a food processor bowl add all ingredients expect ½ cup coconut. Blend until forms thick dough (similar to gingerbread dough). Roll out on parchment paper until ¼ in inch thick to fit 9 x 13 glass baking dish. Top with reserved coconut. Bake in preheated 375 degree oven for 13-17 minutes or until coconut is lightly browned. Let cool for 15 minute before cutting. Makes 18 servings

Flaxseed egg replacement
Add 2 Tbsps. whole flaxseed to blender and blend until floury texture. Add ½ cup water and blend 30 seconds. Set aside.