Naraya Cooking Health Recipe

Ingredients

• 1 1/2 cups cooked chickpeas (garbanzo beans) or 1 can (15oz.), drained and rinsed
• 1/4 head green cabbage, shredded
• avocado, sliced
• cilantro
• corn tortillas, warmed
• sriracha, sambal oelek or your favorite hot sauce
• lime wedges, to serve
• mineral salt

I'll let you do the measuring on most of the ingredients. I usually eat about 3 of these tacos at one sitting...sometimes 5. I will have left over chickpeas and cabbage with both of those amounts. If serving 7 or more tacos, add a bit more chickpeas to your list just to be on the safe side.

Warm your tortillas. I do this carefully on the stove top over an open flame to give it some charring on the edges.

Layer your tacos with chickpeas, cabbage, avocado and cilantro. Top with mineral salt, sriracha and a squeeze of lime. You may also opt to mash some avocado as your first layer and then add the chickpeas, cabbage and cilantro. This will help hold the chickpeas in place a little better.

Ingredients

• 8 oz. package chow mein noodles or thin spaghetti noodles
• 2 (8oz.) packages tempeh
• 1 tablespoon sesame or grapeseed oil
• 1/2 head green cabbage (about 4 cups), shredded
• 1 large celery stalk, sliced diagonally
• 1 large carrot, peeled and sliced diagonally
• 1/2 onion, sliced

Sauce

• 1/4 cup tamari or soy sauce
• 2 tablespoons maple syrup
• 2 tablespoons water
• 1 tablespoon rice wine vinegar, optional
• 1- 2 cloves garlic, minced or 1 teaspoon garlic powder
• 1 inch knob of ginger, grated or 1/2 teaspoon ground ginger
• mineral salt and pepper to taste (white pepper would be great here)

If using chuka soba or chow mein noodles, bring a pot of water to a boil, add noodles, reduce heat to medium and cook for 4 minutes. Drain, rinse and set aside. If using other noodles, cook as directed on package.

In a small bowl, whisk together the sauce, set aside.

In a large wok, heat olive oil over medium to medium-high heat, add tempeh, crumbling it between your fingers, onion and celery, cook 1 minute. Add a couple tablespoons of sauce mixture, continue to cook for another 2 -3 minutes. Add in cabbage and carrot, stir to mix, cover and cook another 5 - 7minutes, stirring occasionally until cabbage has shrunk down and softened. Add in noodles and remaining sauce, toss to coat, continue cooking until noodles are warmed through. Add additional tamari or other seasoning to taste.

Serve warm topped with scallions, red pepper flakes and cilantro. Sesame seeds and/or chili sauce would also be great!

Serves four.

Notes:

Feel free to use only one package of tempeh instead of two. The two packages does serve four but one package will still add a fair amount of protein to each serving.

I love the added sweet from the maple syrup using 2 tablespoons. Feel free to use 1 tablespoon instead of 2 and add more vinegar or tamari in its place.

• 1 head romaine, sliced
• 1 small head cabbage, or 1/2 head large, sliced
• 1/4 head red cabbage, sliced
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 2 scallions, sliced
• 1/2 cup cilantro, roughly chopped
• 1 avocado, sliced, to serve
• black sesame seeds, to serve
• slivered almonds, to serve

Spicy Mango Dressing

• 1 ripe mango, peeled and seed removed
• 3 tablespoons apple cider vinegar
• 3 tablespoons water, or more vinegar if you like
• 1 clove garlic
• 1/2 teaspoon red pepper flakes
• pinch of pink salt

Ingredients

• 1 1/2 cup thinly shredded green cabbage
• 1 large ripe tomato, seeded and chopped
• 2 large radishes, thinly sliced
• red onion, a few thinly sliced pieces
• 1 can (15oz) refried black beans, warmed or at room temp
• 1 or 2 avocados, pitted, peeled and sliced
• sriracha cashew cream or cilantro lime cashew 'sour cream', as spread 
• 3 crusty or soft sandwich rolls, split (I used telera)
• 1 - 2 limes
• hot pepper sauce, as garnish, optional

Prepare your veggies and beans. Slice your bread and remove some of the soft bread from the inside of the top slice, making a slightly hollow area for the sandwich filling (this is optional depending on what your rolls are like, you be the judge, I removed a small amount from mine).

Spread a good amount of the refried black beans over the bottom half of each roll. Top with avocado, radishes, red onion and cabbage. Spread your condiment of choice on the top portion. Squeeze some lime over the bottom portion and cover with the top half of the rolls. Serve immediately, or wrap and pack to go (if you can get out of the door without eating them). Makes three sandwiches.

Notes:

Alternately, you could make this like the original recipe and combine the cabbage, tomato, radish and red onion in a medium sized bowl. Squeeze the lime juice on top and add a teaspoon or so hot sauce of choice mixing well to coat. Layer as above with beans, avocado, veggie mixture and some condiment of choice.

Options for those who are eating gluten free. Turn this recipe into tacos using corn tortillas or use gluten free bread of choice.

I highly recommend getting into the habit of making your own spreads but if you happen to be allergic to nuts or just don't have the time to make your own, you can just as easily use 1/4 - 1/2 cup veganaise and add a little sriracha, about 1 teaspoon at a time, until your desired flavor/heat is reached.

Ingredients

• 1 cup quinoa, rinsed 
• 1 1/2 cups vegetable broth or water
• 1 corn off the cob
• 1 8 oz. package mushrooms, sliced
• 2 carrots, peeled and diced
• 3 scallions, thinly sliced (green and white parts)
• 1 small zucchini, diced
• 1 cup shredded cabbage
• 1/2 cup bell pepper, diced...red, orange or yellow
• 1/2 cup basil, chopped, optional
• 1 tablespoon sesame oil
• 3 tablespoons tamari, Bragg's Liquid Amino's or soy sauce
• 1 tablespoon garlic powder
• salt & pepper to taste
• Sriracha hot sauce, red pepper flakes or dash of cayenne pepper, to taste

Rinse your quinoa in a fine mesh sieve under cool running water. In medium sauce pan combine quinoa with 1 1/2 cups water or vegetable broth, bring to a boil, simmer covered for 15 minutes. Once done remove cover and let set for another 15 minutes to soak up the excess water. Fluff with a fork and set aside.

In wok or large skillet, heat oil over medium high, add vegetables and stir fry for 1 minute or so. Add tamari, garlic powder and other seasonings to taste. Cook for another 3 - 4 minutes stirring occasionally, use a lid if needed to help soften the vegetables a bit. Add in quinoa, turn heat to high, cook another 3 - 5 minutes stirring constantly adding a drizzle of oil if mixture seems too dry.