Ingredients:
- Sprouted bean mix (click here for recipe)
- 1 red onion
- 1 large tomato
- 1 Zucchini
- 3 celery sticks
- button mushrooms
- Shredded cabbage
- Sugar snap peas
- Organic Vegetable broth (low sodium)
- Fresh Garlic
- Fresh Ginger
- Garlic powder
- Onion flakes
- Olive oil
- 2 tsp black mustard seeds (lightly freshly ground)
- 2 tsp coriander seed (freshly ground)
- 2 tsp cumin powder (not pictured below)
- Himalayan salt to taste
- Boles Gluten Free angel hair pasta
Recipe:
Chop up all veggies, size being of preference.
Saute the onion with the black mustard seed and coriander seeds over medium heat. Meanwhile saute the bean mix in a little bit of olive oil over medium heat.
After a few minutes add the tomatoes and cook for a few more minutes.
Once moisture starts to come out of the tomatoes add the bean mix to the and onions.
Use the small pan to cook the mushrooms at this point.
Once the mushrooms start to sweat and give of moisture add in the shredded cabbage and sprinkle a little salt to taste (and bring out a little moisture).
Cook only for a little while leaving the cabbage slightly crunchy, at this point turn off the heat and put aside.
Cook only for a little while leaving the cabbage slightly crunchy, at this point turn off the heat and put aside.
Scoot room in the big pan to cook the zucchini and sprinkle some garlic powder over them to give them a little extra flavor.
After tossing the zucchini around for a couple minutes add the sugar snap peas, celery, fresh garlic and ginger and sprinkle some cayenne.
Mix all ingredients and add some veggie broth just until moist enough to soften up the zucchini and snap peas and let the beans soften a little too (remember they are sprouted so do not need long cooking).
I didn't set a timer, but kept checking the veggies until they were the desire texture.
Turn off the burner and add the cabbage and mushrooms.
You can now make the paste. Boil some water then add the angel hair when it rapidly boils, and let it boil for 9 minutes.
Serve immediately once the pasta is ready!
All ingredients...cumin powder not pictured above
Saute the bean mix...look at other blog for recipe
Saute the onions in the olive oil, black mustard seeds and coriander seeds
After the onions have cooked for a few minutes add the tomatoes and saute for a few minutes
once a little bit of moisture comes out add the bean mix
The pan will then free up to saute the mushrooms
Scoot some room for the zucchini
Once moisture starts to come out of the mushrooms add the cabbage
mix in well...don't over cook, we cook this separately to not overcook,we want some crunch in them
Add the rest of the ingredients...peas, garlic, ginger, cayenne, celery
Mix up all ingredients and add some low sodium veggie stock to give moisture to let the veggies cook
Once the cabbage is cooked lightly turn off the burner and sprinkled on some onion flakes and keep aside
When the zucchini feels about right, again not over cooked add in the cabbage and mushroom
Mix it all together and it is ready!
The dish above is delicious alone or with some gluten free pasta...in this case Rice Plus Golden flax angel hair
this angel hair takes longer to cook than wheat pasta, so make sure it's cooked enough or it will taste/feel like undercooked rice which isn't very palatable. For one serving it took 9 minutes to be just right for me.
Top the pasta with the sauce and sprinkle some onion flakes for a little extra crunch and you are ready to eat:)
