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Sweet and Sour Veggie Tacos

September 19, 2017

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Vegan Style Stir Fry

October 14, 2015


3 teapoons soy sauce or 2 teaspoons Braggs aminos

¼ cup coconut water

2 tablespoons rice vinegar

1 tablespoon agave

½ teaspoon mustard powder

2 tablespoons sesame seed oil

½ teaspoon Sandra’s Spice

¼ teaspoon paprika

½ teaspoon onion powder

¼ teaspoon black pepper

1 inch raw ginger finely chopped

1 teaspoon garlic finely chopped

1 kelp noodles

1 cup of broccoli florets

1 cup mushrooms

1 large Bok choy or 2 cups Chinese cabbage roughly chopped

1 small red pepper chopped

½ cup water chestnuts

1 small red onion chopped

1 cup carrots diced

¼ cup cilantro roughly chopped

¼ cup sesame seeds or slices almonds


In a medium bowl add soy sauce or Braggs aminos, coconut water, teriyaki sauce, rice vinegar, agave, mustard powder, sesame seed oil, Sandra’s Spice, paprika, onion powder, ground black pepper, ginger, garlic and mix.


In a wok or sauté pan over medium heat add 2 tablespoon of marinade, noodles and gently simmer for 10 minutes.  Add bok choy and stir until coated with marinade.  When its starts to reduce add broccoli, mushrooms and the remainder marinade and stir for 2 minutes. Add red pepper, water chestnuts, onion, carrots and stir for 2-3 minutes and serve. Top with cilantro and almonds slices or sesame seeds.

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