veggie "pasta"

This recipe is not to be confused with my veggie pasta, where I actually incorporate gluten-free noodles.  This pasta is completely grain-free, 100% all veggies and it is amazing.  It's super easy, surprisingly very filling if you have a large bowl, and great hot with dairy-free butter or high quality butter/ghee if you tolerate dairy.  There are two options here in making this dish. The convenient way if you're on the go like I was on Easter, or the more involved option that I like to do when I'm home in my own kitchen.









Ingredients:
For on-the-go:
Pre-packed mix of shredded broccoli, cabbage and carrots

For at home: 
Broccoli Stalks 
Carrots
Red Cabbage
Earth Balance Dairy Free/Soy Free Olive Oil Butter
Sea Salt

Prep:
Wash all vegetables thouroughly.  Slice cabbage leaves into thin strips.  For the carrots and the broccoli stalks, you may use a mandolin or food processor to get uniform strips.  

For fresh, or bagged mix, heat Tbsp. of EB Butter over low-medium heat and place veggie mix in a heated pan.  Add a little more butter to your preference as well as sea salt and any additional spices or herbs of choice.  I'm doing a more gentle body detox right now, so I didn't add anything additional this time and it was still very flavorful.  Cook on medium heat, covered, until "noodles" are soft but still hold a little bit of crunch. 

Serve warm with a protein on the side.  Enjoy! 

---