Italian Spiced “Pasta”

Italian Spiced “Pasta”

Ingredients:
2 tablespoons olive oil
1 small onion, diced
1 red bell pepper, diced
1 cup broccoli florets
1/2 small eggplant, peeled and diced
2 large zucchini
1 tablespoon Italian seasoning
2 tablespoons toasted pine nuts
Fresh sliced basil, for garnish
Freshly ground black pepper, to taste

Directions:
Heat the olive oil in a large skillet over medium-high heat. Add all of the
vegetables but the zucchini and cook until soft, about 12 minutes. Season with
freshly ground black pepper to taste.
Bring a large pot of water to a boil. Slice the zucchini into thin slices of pasta
using a mandolin or sharp knife.
Add the zucchini to the boiling water and cook for 3 minutes or until soft and
noodle-like.
To serve, put a mound of zucchini on a plate and top with the cooked vegetable
mixture. Garnish with the pine nuts and basil.
Peanut and Sweet Potato Stew
Serves 4
Vegan Recipe Adapted for the Paleo diet, this flavorful dish is still as filling as
possible thanks to the addition of extra veggies, along with the hearty sweet
potatoes. This warmly spiced dish is best served on a chilly winter night when
you’re looking for something comforting, but also healthy.