Difficulty: Easy - for beginners
1/2 cup water
1/4 cup rice vinegar
2 oranges, peeled and seeded
1/8 cup peanut butter, no salt added
1/4 cup raw cashews or 1/8 cup raw cashew butter
1 teaspoon Bragg Liquid Aminos or low sodium soy sauce
1/4 inch piece fresh ginger, peeled
1/2 clove garlic
4 cups sliced bok choy
2 cups sliced shiitake mushrooms
2 cups snow peas, halved crosswise
1 cup shredded carrot
7 ounces black bean pasta
Instructions: Blend water, vinegar, oranges, peanut butter, cashew butter, Bragg Liquid Aminos, ginger and garlic in a high-powered blender. In a large wok or skillet, heat 2 tablespoons water, add bok choy, mushrooms and snow peas and stir fry for 3 minutes or until vegetables start to soften, adding more water as needed. Add shredded carrot and blended peanut sauce. Cover and cook until just heated through.
Meanwhile cook black bean pasta according to package directions.
Serve pasta topped with vegetables and sauce.