Easy Vegan Noodle Bowl

This dish is about versatility. You can add pretty much any type of veggies that you like. This recipe serves two but it can easily be doubled.

- 2 servings of rice noodles
- 1 carrot, julienned-sliced really thin
- 1/2 C each of: cucumbers, mushrooms and red pepper, sliced very thin
- 1 C of shredded lettuce or spinach
- 1/4 C of each mint and cilantro or basil leaves, torn
- 3 Tbsp. soy sauce
- 1 Tbsp. of Vegan Fish Sauce (or dried seaweed)
- 1/4 C each of: rice vinegar and water
- 2 Tbsp. each of: sugar and lime juice (fresh is best)
- 2 garlic cloves, minced
- 1 small red chili, finely chopped or 1 tsp of red pepper flakes or hot sauce

- Cook rice noodles according to package.
- Add vegetables and herbs to noodles.
- Mix all sauce ingredients and add to noodle mixture.

- Add bean sprouts, baby corn or any other tender veggies.
- Add pan fried tofu.

Veggie Risotto

This elegant looking meal can be put together very easily. Serve with a light salad for a perfect dinner for two.

- 1/2 C of short grain or Arborio (risotto rice) rice
- 1/4 C of each: onion and red pepper, chopped
- 2 garlic cloves, minced
- 1 C of any type of mushrooms, chopped
- 2 C of fresh baby spinach
- 1 1/2 C of either water or vegetable stock
- 1/2 C of white wine
- 1 tsp tarragon, dried
- salt and pepper

- Place water or stock and wine in a pot and heat up on medium/high heat.
- Add rice, onions, pepper, garlic, tarragon, salt & pepper and 1 cup of liquid (water or stock) to a large pan and cook over medium/high heat, stirring constantly.
- Cook until the liquid has been absorbed (about 10-12 minutes) and then add more of the stock/wine liquid (about 1/2 cup), still stirring until the liquid is almost gone.
- Add chopped mushrooms and more liquid if needed and cook about 3 minutes. Add chopped spinach and stir for another 2-3 minutes. Season with salt and pepper.

- Use other vegetables like broccoli, kale, swiss chard, peas, etc.
- Top with vegan Parmesan or a sprinkle of Nutritional Yeast.