Mushroom Risotto

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1 small sweet onion
2 garlic cloves, minced
2 cups coconut milk (I love the So Delicious Organic Culinary Coconut Milk)
2 cups of cooked brown rice
1 ½ cup chopped mushrooms
1 cup peas
2 tbs coconut oil
1-2 Tbs Nutritional Yeast
Salt and pepper to taste

-Cook rice according to package and set aside
-On medium heat, melt coconut oil and sauté onions and mushrooms in large pan. About 5 minutes, stirring occasionally, until onions are slightly browned.
Pour in coconut milk, and broil to a slow boil. Stir in nutritional yeast.
Add in the cooked rice and peas. Continuously stir for about 5 minutes until flavors are blended. The sauce will thicken up quickly.
Sprinkle salt and pepper to desired taste.

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Thai Soba Noodles with Peanut Sauce and Veggie

thaiSOBA with Peanut sauce
Ingredients:

Soba Noodles
red pepper, thinly sliced
1 cup shelled edamame
8 oz mushrooms, sliced

sauce:
1/3 cup peanut butter
¼ cup extra virgin olive oil
2 Tbs Soy Sauce
1 Tbs Rice Wine Vinegar
1 Tbs agave nectar
1 Tbs sesame oil
1 garlic clove

Boil Soba Noodles for 3 minutes. Drain and Rinse with Cold Water.
Stir-fry the red peppers, mushroom, and edamame in a pan or Wok. Once slightly cooked through remove from heat.

For sauce, blend all ingredients in blender until smooth.

Serve cold, mix noodles with veggies and drizzle sauce on top!