Udon Noodles with Garlic and Kale

This is a light and tasty recipe that takes about 15 minutes to make.
2 servings about 330 calories per serving

What you will need:
1 pack of organic Udon Noodles (they are wrapped in 3 separate bunches you will need 1 bunch)
2 Roma Tomatoes
2 cloves Garlic minced
3-4 large Kale leaves rough chopped
4-5 Basil leaves chopped
2 Tbsp grape seed oil or coconut oil
Pink Himalayan Sea salt and Fresh Cracked Pepper
1 tsp low sodium soy sauce
In a small pan of boiling water, boil udon noodles for 4 minutes remove from water and set aside.
In a fry pan add 1 tbsp oil and garlic and cook on low/med heat for about 2 minutes stirring constantly to avoid burning. Add kale to pan and cook for 2 minutes stirring together with garlic. Add Basil and tomatoes to pan stir together with kale and garlic and cook for 2 more minutes. The last step is to add the remaining 1 Tbsp of oil and udon noodles to pan with vegetables and cook for about 2-3 more minutes stirring constantly to coat everything with oil and combine noodles with vegetables. remove from heat add soy and mix it in, place on two plates and serve with chopsticks . Done!
 

Vegan Stuffed Peppers

You will need: 6 Large peppers yellow/Orange/Red or Green with good flat sitting bottoms 6 large mushrooms 1 small purple onion 2-3 large kale leaves deveined 1 large can crushed tomatoes in juice 3-4 large Fresh basil leaves 2 stems fresh oregano DE stemmed and throw stems away 4 fresh garlic cloves 1 cup frozen sweet corn 1/2 box of veggie crumble (optional) 2 cups cooked rice or couscous 1 cup Mozzarella flavored Veggie Shreds or other vegan cheese (optional) Pink Himalayan Sea Salt and Fresh Cracked Pepper to taste Easy Peasy Directions. Preheat oven to 400 degrees. Cook rice or couscous according to package directions and set aside. Cut the tops off the peppers (Save), remove seed pods and rinse. Set 6 peppers in a baking dish ( I spray mine dish with a little 0 calorie Canola oil as well as a little spray to the outside of each pepper. Process mushrooms, onion, kale, basil, oregano, and garlic in food processor until chopped and mixed together well. In a bowl put veggie crumbles, 1/2 cup of veggie shreds vegan cheese, Can of tomatoes with their juice, corn and the cooked rice and mix together well. Add your vegetable mix to bowl add Salt and pepper and mix well. Fill each pepper with mixture and top with the remaining cheese. Place pepper top back on and back for 1 hour.

Skinny Vegan Chili

This Yummy Vegan Chili has about 260 per 1 cup serving and has a ton of yummy organic veggies sautéed in organic coconut oil. You will need: 2 large cans organic Crushed tomatoes 1 Large organic Yellow, Orange, and Green Pepper chopped 4 small organic yellow onions chopped 1 box veggie crumbles A large handful of organic Sundried tomatoes 2 cups organic mushrooms sliced 1-2 cups water 1 TBSP Organic Coconut oil 2 packages Mild Chili Mix any brand you prefer 1 regular sized can black Beans drained and rinsed 1 regular sized can dark red kidney beans drained and rinsed 1 regular sized can light red kidney beans drained and rinsed Veggie Shreds Mozzzarella flavor for topping (Optional)This will add minimal additional calories Easy Directions: In a large pot mix crushed tomatoes, veggie crumbles, sun dried tomatoes, mushrooms, chili mix, and water. Turn heat on very low and cover stirring occasionally. In a sauté pan put 1/2 TBSP coconut oil and chopped onions and cook on medium heat stirring occasionally until brown and gooey or caramelized. Deglaze the pan with a couple tablespoons of water. In another sauté pan or fry pan mix 1/2 TBSP coconut oil and chopped peppers and sauté on medium heat until soft. Add Pepper mix and Onions to the large pot mix well and cook on medium/low heat about 10 to 15 minutes stirring occasionally.