Recipe adapted from BEARD & BONNET

• 1 package GF rice noodles
• 8 cups sodium free vegetable broth
• 1/4 cup Tamari GF soy sauce
• 2  Tbsp grated or minced ginger
• 4 1/2 cups assorted veg, I used shredded carrot, cabbage, sugar snap peas, crimini mushrooms, thin strips of red pepper, broccoli flouretts, bean sprouts and baby bok choi
• 1/2 cup left over water from cooking the noodles

Garnish:

• fresh chopped cilantro
• sesame oil
• sesame seeds
• hard boiled egg
• sriracha hot sauce

In a med sized pot add the veg broth, soy sauce and ginger. Stir. Over med/high heat let the flavours come together. In a separate pot cook the noodles according to package ( do not over cook ). While the pasta is cooking add the veg to the broth, allow to cook for about 2 min. Once the pasta is finished cooking reserve 1/2 cup of the starchy water then drain the noodles and rinse with cold water. Set aside. Add the starchy water to the veg and broth let cook for another min then remove from heat.

To serve. Divide the noodles into bowls. Drizzle with a little sesame oil now ladle on the broth and veg. Top with a sliced hardboiled egg some sesame seeds, fresh cilantro and a couple dashes of hot sauce. Enjoy!!

This was the perfect thing to feed my exhausted husband after he finished a long day of portaging a canoe all over the city for Amici’s Canoeheads For Kids event.

Recipe adapted from Thug kitchen

• 3 cups cooked chickpeas
• 1 yellow onion, chopped
• 1 red pepper, chopped
• 1 crown broccoli, chopped
• 4 cloves of garlic, minced
• 1 large lime

Spice blend:

• 3 tbsp olive oil
• 2 tbsp soy sauce
• 2 tsp chipotle chili powder
• 1 1/2  tsp ground cumin
• 1 tsp smoked paprika
• pepper to taste

Preheat oven to 425. Chop the onion, red pepper and broccoli making sure they are all just a bit larger than the chickpeas. Mince the garlic and set aside. Toss all the veg in a large bowl along with the cooked chickpeas. Add the oil and soy sauce; now mix in the spices making sure everything gets coated evenly.

Place mixture on a large baking sheet ( or two ) and bake for 20 min. Remove from oven; flip the mixture and add the garlic and bake for another 15 min. At this point or maybe before this point you will probably think the mixture is burning and if you are like me you may be freaking the fuck out thinking the whole meal is going to be ruined and then you wont have anything to eat for dinner and you will have wasted all this food not to mention your time…if you are like me you may even take it out of the oven early and hum and haw over whether or not you should put it back and let it cook for the correct amount of time. PUT IT BACK – it will be fine, as Thug Kitchen says “it’s supposed to look that way”. Allow the mixture to finish baking; now take it out of the oven and squeeze the lime juice over mixture. Make your burrito. I used a little yogurt, some salsa, avocado, shredded carrots and cucumber. Enjoy.