Sauteed Veggie Spring Roll Pockets

pkg Small Asian Spring Roll Skins or Rice Wrappers (4-5 inches)

1/4 head thinly sliced Cabbage

 1/2-1 cup cooked brown rice

1/4 cup shredded carrot

1 cup thinly sliced or chopped kale

 2 small minced shallot

1/2 tsp salt- or to taste

about 1/8 cup Olive oil (or your choice of oil)

You can change the veggies to any veggies you prefer.

Saute the veggies for 5-7 minutes

Soak each wrapper to get soft.

Fill the wrapper with a small tsp of veggie filling and fold into a package to enclose filling. Get a bunch ready on the plate and fry in a hot pan with your choice of oil til crispy.

caution: do not flip these too early let them sit in the pan for 3-5 minutes before handling/flipping them or they may break open.

Brown Rice Spaghetti with Tempeh and Garden Veggies

1 pkg Tinkyada Organic Brown Rice Spaghetti

1 cup chopped tomatoes(if tolerated)

1 cup chopped kale

2 small shallots

1/2 cup shredded carrots

1/8 cup olive oil

Salt to taste (about 1/2 to 1 tsp)

pinch of Red Pepper Flakes (if tolerated)

Cook spaghetti as per package directions and drain and rinse off starch in collander.

Add all veggies to a frying pan with the olive oil and spices. Cook for approximately 5 minutes. Add drained pasta and heat through and serve.

Really Easy Salad

Salsa Fresca /Pico de Gallo (Raw Salsa)

If you have an issue with nightshades skip this one !