Simple and delicious. I prefer this instead of bottled organic sauce.
1 pint of organic cherry tomatoes
3-4 kalamata olives
1 medjool date OR substitute a pinch of organic pure cane sugar
2 cloves garlic
Fresh chopped oregano, parsley and basil
Blend all ingredients either using a food processor, an emersion hand blender or in a regular blender.
1 T rice cooking wine (optional)
3 T Bragg Liquid Amino
2 cloves grated garlic
½-1 T fresh grated ginger
1 T Sunflower butter (any nut butter will substitute fine)
3 T almond milk
Half an onion chopped
2 scallions chopped in large pieces
1 large handful of snow peas
Bag of frozen organic broccoli
½ an organic zucchini
Top with basil, cilantro, sesame seeds and a squeeze of lime
Soba (buckwheat noodles). Cook according to directions. I only use enough for 2 servings because I like lots of veggies and a little less noodles.
Cook the Soba noodles and drain. Set aside.
Heat a little bit of water in a sauté pan, add garlic and fresh grated ginger. Cook briefly (20 seconds), throw in the rest of the liquid ingredients and nut butter, stir and add the frozen broccoli. When that is not frozen, but not all the way cooked, add the rest of the vegetables. Do not over-cook. Add the noodles to the pan and toss. Top with torn basil, chopped cilantro, sesame seed (you can toast in a pan, but not necessary) and a squeeze of lime. Serve hot or cold.