This makes a super hearty and filling main dish. Asparagus is in season in spring and will be plentiful and fresh in most areas very soon 🙂
serves 2 – $2.38 per serving
6 spears asparagus, chopped ($1.00)
4 oz mushrooms ($1.15)
2 carrots, thinly sliced ($.30)
2 stalks celery, sliced ($.20)
6 leaves kale, chopped ($.60)
1 medium onion, chopped ($.10)
juice of one orange ($.50)
1 inch piece ginger, grated ($.10)
1 clove garlic, pressed
2 tablespoons olive oil ($.20)
2 tablespoons braggs liquid aminos ($.40)
2 tablespoons agave ($.20)
1/2 teaspoon salt
1/4 – 1/2 teaspoon cayenne
1 tablespoon red pepper flakes
2 medium zucchini ($1.29)
the asparagus, mushrooms, carrots, celery, kale, and onion in a lidded
tub. Combine the orange juice, ginger, garlic, olive oil, liquid aminos,
agave, cayenne, and red pepper flakes. Whisk to combine, or use a
bullet type blender. Pour half this marinade over the vegetables in the
tub and place the lid on. Set aside the other half of the marinade for
later. Let sit, stirring or shaking every so often, for about an hour.
Then pour onto lined dehydrator tray and dehydrate for about an hour,
until the vegetables are soft and warm.
Slice the zucchini into noodles and top with the vegetables. Dress with the remaining marinade.
nutritional information: calories: 368 fat: 15 gr carbs: 52 gr protein: 7 gr
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.