Families with children can find plant-based dieting a bit of a challenge from the beginning. It definitely takes a bit more work and planning but the outcome is healthier, for them, and for the planet.
These bars are loosely based on ones I came across on OneGreenPlanet. I wasn’t quite happy with how they turned out so I made some adjustments and came up with my own version.
They are also a great source of nutrients with protein powder, peanut butter, almonds, and seeds. I used sesame seeds and raw, sliced almonds but next time I may try some sunflower seeds and/or nuts to add more bang per bite. If you are allergic to nuts but chopped peanuts are o.k., substitute them for the almonds.
I used to cook with shiitake mushrooms a lot but have used more cremini and portobello varieties lately. The shiitake has a buttery, woodsy taste and definitely lends itself to this particular recipe.
If you don’t have arugula on hand, any other green would work including spinach, kale, or escarole. The key is to mix them into the noodles only long enough to wilt and not cook them.
This recipe is fairly easy to prepare but please do not hesitate to reach out if you have any questions.
Excellent and Quick Meatless Monday Option for dinner tonight!
I am not quite sure what makes me crave caramel this time of year. Perhaps it is because fall was always caramel apple season when I was growing up.
In addition to making a lot of pumpkin recipes leading up to Thanksgiving, I also find myself experimenting with caramelizing.
If you are not a fan of eggplant, you can always substitute zucchini or broccoli rabe.