Almost Raw Vegan Chow Mein

 

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O my goodness! I didn’t think vegan could possibly taste this good.

The key to awesome vegan cooking is to be creative- treat it like an art- for indeed it is. Pay attention to your intuition. Be mindful of the ingredients you add.

Like a singer that takes a song, learns it, and then makes it their own, make your recipes your own.

For this dish I baked a large spaghetti squash (only ended up needing half of it). Split it in half lengthwise and remove the seeds. Place face down on a baking sheet with a little water in the bottom. Bake at 375 for 35-45 min. As soon as you can poke a fork through the skin, remove from oven. Do not cook till mushy or it will not be good for this dish. The flesh should be tender-crisp.

While it’s baking, in a small bowl mix together a sauce of:

2 tsp. Toasted sesame oil

1/4 cup organic Tamari sauce

2 tsp coconut sugar or other sweetener

1 clove garlic, minced

Set aside.

prepare following ingredients:

1 yellow onion, chopped

3 stalks celery, sliced

1/2 bell peppers diced

2 cups shredded purple cabbage

1 carrot julliended

Heat 2 tbs. olive oil over low heat. Add onions:

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Stir and cook till slightly softened. Add carrots:

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Stir and cook another minute then turn off heat. Add remaining veggies and scrape out hot spaghetti squash (approximately 2-4 cups of it. Use your good judgment)


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Stir in the sauce. Sprinkle with slivered almonds, toasted sesame seeds and chopped green onion.
Yum!