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Glass Noodle Stir Fry
1 yellow onion, thinly sliced
1 red pepper, thinly sliced
1 cup shiitake mushrooms, sliced
1 cup broccoli florets
1/2 cup julienned carrots
2 garlic cloves, minced
1 tablespoon sesame oil
3 cups cooked sweet potato noodles
1/4 cup tamari
2 tablespoons agave
2 green onions, thinly sliced
Sesame seeds for garnish
Heat the sesame oil in a skillet over medium-high heat. Add the onions, pepper, and mushrooms. Stir in the broccoli and carrots. Cook until they begin to soften, about 2 minutes. Stir in the garlic and ginger and cook until they become fragrant, about 30 seconds. Stir in the tamari and agave. Stir in the noodles. Continue to cook until the noodles have heated through.
Serve immediately or store in the refrigerator for up to 5 days.
Roasted Veggie Tacos
1 sweet potato, peeled and diced
1 red pepper, diced
1 green pepper, diced
1 red onion, diced
1 tablespoon vegetable oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 cup canned black beans, rinsed and drained
1 cup corn kernels
Zest and juice of 1 lime
Tortillas for serving
1/2 cup salsa verde for serving
Cilantro for serving
Lime wedges for serving
Salt and freshly ground black pepper
Preheat the oven to 375ºF.
Arrange the sweet potato, peppers, and onion on a parchment-lined baking sheet. Drizzle the vegetables with the oil and season with the chili powder, cumin, salt and pepper. Bake the vegetables until they begin to soften and brown, about 20 to 25 minutes. Stir in the black beans, corn, and lime juice. Return the vegetables to the oven and continue to bake for another 5 minutes, or until the beans have heated through.
Assemble the tacos by filling the tortillas with the roasted vegetables. Top with the cotija, cilantro and serve with lime wedges.
Serve immediately or store in the refrigerator unassembled for up to 3 days.
Black Pepper Tofu
1/4 cup soy sauce
1/4 cup vegetable broth
2 garlic cloves, minced
1 tablespoon agave
1/2 teaspoon freshly grated ginger
1 tablespoon coarsely ground black pepper
1 extra firm tofu brick, sliced
1/2 teaspoon cornstarch
1 tablespoon sesame oil
1/2 cup roughly chopped green onions
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In a small bowl, whisk together the soy sauce, vegetable broth, garlic, agave, and ginger. Set it aside.
In a large skillet, heat the sesame oil over medium-high heat and cook the tofu until it is brown on all sides, 4 to 5 minutes. Add the soy sauce mixture and continue to cook until the sauce thickens, 1 to 2 minutes. Season the tofu with the black pepper.
Serve immediately topped with more black pepper.
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