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Veggie Teriyaki Lo Mein

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This veggie teriyaki lo mein is weirdly good and will leave you satisfied. Let’s face it, sometimes you just need a night in with some Chinese food and a glass of wine. Chinese food is delicious but the aftermath for my stomach…not so much. Not to mention the alarmingly high levels of sodium, msg, and grease definitely don’t make the cut when it comes to the “eat good, feel good” dietary quota. That’s why on a rainy Wednesday night I created this super simple recipe with whatever I had lying around the kitchen. This veggie teriyaki lo mein is now a personal favorite of mine that satisfies my tastebuds and tummy.
*PERK ALERT: this recipe can easily be made on a two burner stove top!

Veggie Teriyaki Lo Mein

ingredients
– 2 rice noodle cakes (I use Lotus Foods, BrownRice Ramen )
– 2 tbsp coconut oil
– head of broccoli
– 1 bell pepper
– 1 yellow onion
– 2 carrots
– fresh ear of corn, or 1/3 cup frozen corn (optional)
– 2-3 tbsp teriyaki sauce
– 2 tsp garlic powder
-scallions & sesame seeds for topping

Directions
– cut the broccoli head into bite sized pieces
– slice the pepper into small sticks, then cut in half
– cut the onion in medium-thin slices
– cut carrot into rounds
– prepare a small pot of water, bring to a boil while continuing following steps
– add 1 tbsp of coconut oil to pan on low heat
– add the vegetables, turn to medium heat
– sauté for about 5min
– add teriyaki sauce (or teriyaki substitute)
– add garlic powder
– sauté for another 3min or until veggies are cooked to your liking (I like mine with some crunch to it)
– turn heat to low
– place two rice noodle cakes in boiling water
-once cakes begin to separate (About 1-2min), immediately transfer onto veggies in pan (this lets them stay more on the solid side and not turn into mush)
– mix well
– serve topped with sesame seeds and chives
-Note: The corn is optional, I had a fresh ear that I didn’t want to go to waste so I threw it in and wasn’t upset about it, it adds a slight sweetness. You can also add mushrooms to the mix. I wanted to try and keep chopping to a minimum. Also, add nutritional yeast if you’re lacking those B vitamins in your life!

Delicious Vegan Protein Oatmeal

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This easy vegan protein oatmeal is a go to staple in my life. It’s a morning bowl of goodness packed with plant protein and you most likely have majority of the ingredients on deck already. This recipe is so delicious that my friends who don’t like oatmeal literally lick the bowl clean. If you’re living the nomadic van life, oatmeal is an easy, heart healthy, one pot breakfast that anyone can enjoy, and being that this one is fully plant based, the main ingredients are non perishable, so they don’t claim real estate in your frugal fridge space.

Protein Packed Oatmeal
Ingredients
– 1 cup flax milk (any milk preference or water)
– 1 palm full of broken walnuts and vegan chocolate chips (optional)
– 1 banana mashed (on the ripe side)
– 1 1/2 tbsp of peanut butter (I use Justins classic peanut butter )
– 2tsp cinnamon
– 1 tbsp agave or maple syrup
– hemp seeds, ground flax, shredded coconut (toppings)
– strawberries, blueberries (toppings)


Directions
– In small-medium pot, add milk and let come to a simmer
– mix in oats and let simmer for 2 minutes
– lower heat and mix in banana
– mix in peanut butter
– mix in walnuts and chocolate chips
– mix in cinnamon, agave/maple syrup
– mix well, transfer to bowl
– top with cut up fruit, hemp, flax, and coconut
– drizzle with a little more agave and enjoy
*serves 1-2*

Note: You may need to add a little more milk as you go since the consistency will start to over thicken if heated for too long. You can mix the fruit in as well, i just like mine on top. I sometimes top with goji berries if i have them on deck.