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Evan, the Vegan Wonder

Right now I'm sitting on my couch enjoying the aroma of onions and garlic cooking in olive oil. On another burner is a giant pot full of vegetables. Next to it is a skillet with roasting eggplants. To the side of the stove is a cutting board with even more chopped vegetables. What's going on?


On Friday I'm heading up to Massachusetts to be with my family for Christmas. I go every six months and see my grandparents, aunts, uncles, cousins, and friends. The one problem is that it's very difficult to eat healthy while traveling, especially during the season of many fine home cooked meals. My family is Italian, and thus most meals are a healthy salad coupled with an unhealthy pasta dish.

Super Greens and Soba Noodles

On Mad Kimchi

I love this dish because it's delicious (served hot or cold!), it's packed with all kinds of nutrients, and it's super easy to make. Plus, it's adaptable to whatever you have in your fridge (have some leftover kale from last night's Asian-Style Salad? Throw it in there!). Soba noodles, made from super-grain buckwheat, are gluten free, high in fiber, and contain all eight amino acids. Coconut or liquid aminos are a great, soy-free alternative to soy sauce that don't sacrifice taste, and flax seeds add fiber, omega-3 fatty acids, and some extra texture!

Ingredients:3 cloves garlic1 cup packed spinach1 cup packed arugula5 leaves chard, chopped1 8 oz package soba noodles1/4 cup olive oil1/4 cup coconut aminos or liquid aminos2 tbsp apple cider vinegar2 tbsp flax seedsfreshly ground black pepper to taste

1. cook soba noodles according to instructions on package2. meanwhile, heat the oil over medium heat and sauté the garlic until golden brown, about 1 minute3. add greens and sauté until wilted, about 2 minutes4. add cooked noodles, liquid aminos, cider vinegar, flax seeds, and pepper5. sauté until ingredients are thoroughly combined and serve

Prep time: 20 min.Serves 2-4

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