Cucumber Spaghetti (vegan/oil-free/WFPB)

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Servings	Active Time	Total Time	Calories
2	5 min	10 min	636

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Ingredients:

• 8 oz. dry whole wheat spaghetti
• 3 Persian Cucumbers, chopped into half circle chunks
• 2 cloves of garlic, sliced thinly
• 1 small serrano chile, sliced thinly
• 1 tsp caraway seeds
• 1/4 cup fresh dill, chopped
• 3 tbsp tahini
• 2 tbsp light soy sauce
• 1 tbsp seasoned rice wine vinegar
• Schichimi tagorashi and sesame seeds for garnish 
• kosher salt

Instructions:

1. Bring pot of 2 quarts of water salted with 2 tsp of kosher salt to boil and cook pasta according to package instructions. Reserve water if the pasta finishes cooking and you drain it before the rest of the steps are completed.
2. Toast the caraway seeds in a dry saute pan until fragrant. Add a few tablespoons of water, vegetable stock or cooking wine to prevent burning.
3. Add garlic and serrano, cook for 2 minutes on high heat.
4. Add cucumbers and a dash of kosher salt and cook for 3-4 minutes on high heat.
5. Add tahini, soy sauce and vinegar and stir to combine.
6. As pasta approaches al dente, transfer the noodles to the saute pan with tongs, and add about 1/2 cup of the pasta water along with it.
7. Stir in the pasta, agitating the pan thus bringing the pasta water and tahini together in an emulsion.
8. Turn off heat and fold in fresh dill. Garnish with schichimi tagorashi and sesame seeds. Serve immediately.

Pad See Ew (vegan/oil-free/WFPB)

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Servings	Active Time	Total Time	Calories
2	15 min	15 min	688

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Ingredients:

• 8 oz. brown rice noodles (dry weight)
• 1 large head of broccoli
• 8 oz white button mushrooms
• 3 cloves of garlic
• kosher salt

For the tofu "eggs":

• 4.5 oz tofu of any firmness (1/4 block)
• 1/4 tsp MSG
• 1/8 tsp turmeric
• 1/8 tsp mustard powder
• 1/8 tsp black salt

For the Sauce:

• 3 tbsp date sugar (ground dates)
• 1 tbsp Golden Mountain Seasoning
• 1 tbsp mushroom flavored dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp seasoned rice wine vinegar
• 2 tbsp hot water (to dissolve the date sugar)

Instructions:

1. Cook the rice noodles according to package instructions, then drain and rinse in cold water. Set aside.
2. Slice the mushrooms and broccoli, sprinkle with kosher salt and par-cook in the microwave for 2-3 minutes.
3. Dissolve the date sugar in 2 tbsp of hot water and add golden mountain seasoning, dark soy sauce, light soy sauce and rice wine vinegar. 
4. Crumble the tofu and combine with MSG, turmeric, mustard powder and black salt. Mix well.
5. Add tofu "egg" to a dry saute pan at high heat. Grate in the garlic and cook for 1-2 minutes, stirring as necessary. Add a few tablespoons of water, as needed, if any food begins to stick to the pan.
6. Add the par-cooked broccoli and mushrooms to the pan and cook for 5-6 minutes, stirring occasionally, until broccoli is tender.
7. Add the rice noodles and sauce and toss to combine and distribute the sauce. Serve immediately.