Ingredients:

• 6 organic eggs
• Cooking spray
• 2 tablespoons oil
• 1 tablespoon garlic, minced
• 2 scallions, cut into small rings (just greens)
• 1 teaspoon chili flakes
• 10 ounces mixed frozen vegetables (peas, carrots, beans, etc)
• 2 cups raw brown basmati rice, cooked (makes about 8-10 cups cooked)
• 6 tablespoons liquid aminos (soy sauce substitute)

Directions:

1. Spray pan with cooking spray.  When hot, add eggs.  Scramble and set aside (break into smaller pieces).
2. Heat oil.  Add garlic.  When fragrant, add scallions. Saute until lightly golden.  Add chili flakes and vegetables.  Cook for 2-3 minutes on medium heat.
3. Add rest of ingredients including eggs.  Turn off heat and combine gently.  Enjoy!

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Ingredients:

• 8 ounces soba noodles
• 3.5 ounces enoki mushrooms
• 9 ounces spinach
• 5 ounces water chesnuts
• salt and pepper to taste
• 1 tablespoon liquid aminos
• 2 teaspoons toasted sesame oil
• 4 teaspoons rice wine vinegar
• 2 teaspoons fresh garlic, minced
• 1 teaspoon granulated onion
• 1/2 teaspoon granulated garlic
• 3 tablespoons white sesame seeds, toasted

Directions:

1. Bring a large and small pot of water to a boil.  Add soba noodles to the large pot.  Bring back to a boil and cook according to package directions.
2. Trim off ends of mushrooms, rinse, and then add to smaller pot of boiling water.  Cook for 7 minutes.  Add spinach during last minute just to wilt.
3. Drain and rinse noodles well under cold water.  Combine noodles with all the rest of the ingredients.  Enjoy!

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Ingredients:

• 32 ounces extra-firm tofu
• 2 tablespoons canola oil
• 2 tablespoons garlic, minced
• 2 cups red onion, sliced
• 2 cups mixed bell peppers, sliced
• salt and pepper to taste
• 1/4 cup liquid aminos (soy sauce substitute)
• 1-2 tablespoons red chili flakes
• 6 tablespoons naturally-sweetened apricot fruit spread

Directions:

1. Preheat oven to 400 degrees Fahrenheit.  Spray a baking rack with cooking spray and lay atop a shallow tray.  Cut tofu into cubes and spray with cooking spray.  Bake for 45 minutes until golden brown and relatively dry.  Set aside.
2. Heat oil.  Add garlic.  When fragrant, add onion, bell peppers, salt, and pepper.  Cook on high heat until lightly brown but still intact.  Add tofu and rest of ingredients.  Stir until combined and cook on high heat for 1 minutes until thick and well glazed.  Enjoy atop of a brown rice or black rice!

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Ingredients:

• 1.5 pounds broccoli rabe, rinsed
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons garlic, minced
• 1 tablespoon red pepper flakes
• salt and pepper to taste

Directions:

1. Bring a large pot of water to a boil.
2. Meanwhile, cut of last 2 inches or so of the stems of the broccoli rabe.  Cut into thirds after that.  Drop into boiling water for 2 minutes. Drain and set aside.
3. Heat oil and garlic together over low heat.  When garlic becomes fragrant, add broccoli rabe, chili flakes, salt, and pepper.  Cook on high heat for 2-3 minutes, stirring constantly.  Enjoy as a side dish!

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