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This plant-based meal is great served warm or chilled.
These recipes come from page 60 of my Gluten-Free, Plant-Based Cookbook
5 oz. sweet potato noodles (found in Asian grocery stores)
½ cup frozen edamame, shelled (organic and non-gmo)
1 tsp. Bragg soy seasoning (or soy sauce)
1 tbsp. sesame oil
1 tbsp. cooking oil
1 garlic clove, minced
1 onion, thinly sliced
1 carrot, julienned
1 zucchini, julienned
1 portobello mushroom, sliced
2 cups spinach
2 tbsp. unhulled sesame seeds
1 scallion, thinly sliced