Stirfry Pasta

1/2 lb snow-peas
olive oil
rep and green bell peppers, chopped
leeks, chopped
green onion, chopped
1 clove garlic
1/2 thumb of a ginger, chopped
sesame seeds
2 tbsp olive oil
angel hair pasta
2 tbsp liquid aminos
roasted sesame seeds
plum sauce
1/2 lb angel hair pasta


Wash and pea-pods.Pinch the curly end of the snow pea. Hold the snow pea and grasp the small curl at the bottom of the pod. Pinch it until it is completely off. If you have trouble removing the end, use a small knife to help you.Grasping the curly end, pull it downward along the pod to remove the string
 chop onions, and peppers. In a large frying pan add olive oil, turn heat to medium and add onions, peppers and fry until translucent, add ginger and garlic, fry for 1 minute then add snowpeas, stir fry for 3 minutes. Add pasta and liquid aminos and green onions, stirfry until well incorporated. top with more green onions, roasted sesame seeds and plum sauce

Stuffed Baked Potatoes - Non Dairy

med size russet potatoes

fresh broccoli

1 tbsp earth balance butter

daiya shredded cheddar cheez

lawry's seasoning salt

onion powder

pepper to taste

potato water

Wash and dry potatoes. Make a 1/2 inch slit in the middle of the potatoes. This not only will prevent the potatoes from exploding in the oven but it will be easier to remove the inside of the potatoes when warm enough to handle to touch.

bake potatoes on a cookie sheet that's covered with parchment paper until you are able to easily penetrate a folk into them about 50 minutes to an hour  of baking depending on the size of your potatoes.

After the potatoes are warm enough to handle, Use a large glass bowl and scoop out the potatoes from the skins, leaving the skin of the potatoes in tacked, place them aside. Add earth balance butter seasoning salt, pepper, onion powder. Use a potato masher to mash the potatoes and enough water from the boiled potatoes to make the potatoes nice and fluffy. Stuff the potato skins with the mashed potatoes and top with broccoli and daiya cheddar cheez. Place the stuffed potatoes back on the cookie sheet and bake for about 15 - 20 minutes.

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My Vegetable Kale Soup

2 tbsp olive oil
1 red bell pepper, diced

1 green bell pepper, diced

1 onion, chopped

2 stalk celery, chopped
4 peeled sliced carrots

1 glove garlic, minced

1/2 chopped fresh parsley

2 large white potato, peeled and cubed
2 small sweet potato, peeled and cubed
2 cups of chopped kale
1 1/2 cups homemade chickpeas
water
4 packet con culantro y achiote
salt and pepper to taste
1 tsp garlic powder

Add olive oil to a large pot on medium heat. I use a large imusa pot. Add the next 5 ingredients, saute until cooked then add the minced garlic and saute for 2 minutes. Add the potatoes, and kale and enough water to cover the vegetables. Let everything come to a boil then lower to simmer for 30 minutes, add the cooked chickpeas, seasonings, test the veggies with a folk if they are not tender let the soup cook for 20 minutes more. This soup is so flavorful and delicious the next day.

Garlic Cheez Biscuits

Ingredients
1 3/4 cups all purpose flour
1/2 teaspoon baking soda
1 tbsp garlic powder of fresh glove
3/4 cup non dairy shredded cheddar cheez
1 cup milk
1/ 4 cup room temp earth balance butter


Heat oven to 450 degrees

In a glass bowl, sift the flour and baking powder. Add the room temp earth balance butter. I used a folk to mix. Mix in the non dairy shredded cheddar cheez, then add the milk, stir until well mixed. I used a 1/4 cup to scoop out the batter and place onto a cookie sheet with parchment paper. Place the biscuits into the hot oven and bake for about 15 minutes