Here is my recipe I wrote for the Jovial Foods GF Pasta Contest 

#jovialGFpastacontest, and @jovialfoods, this is my entree:

My Recipe : "Vegan Vietnamese Lo Mien Dinner 

Ingredients:

(For the pasta):

8-ounce box *Jovial Gluten Free Pasta Cassava Spaghetti, grain free,

(For the vegetables):

4 tablespoons *Jovial 100% Organic Extra-Virgin Olive Oil, divided,

4 large serrano peppers, seeded and finely chopped,

1 jar (4.3-oz. size) petits poivrons peppers, (optional),

2 large shallots, thinly sliced,

1 1/4-inch piece ginger root, peeled and minced,

2 cloves garlic, minced,

1 cup fresh snow peas, sliced in half or whole,

1/2 cup red cabbage, julienne cut,

1/2 cup baby bok choy, julienne cut,

1/2 cup *Jovial %100 Organic Chickpeas, drained,(from a 13-oz. jar),

1 cup *Jovial Organic Italian Diced Tomatoes, drained (from a 18.3-oz. jar),

(For the Lo Mien Sauce):

2 tablespoons unsalted butter, melted,

2 tablespoons soy sauce,

2 teaspoons Mirin sake,

1 1/2 teaspoons oyster sauce,

1 teaspoon fugi ginger syrup or honey,

1/3 cup drain tomato juice, that was drained from the jar of Italian Diced Tomatoes,

(Garnishes)-:

red cabbage leaves,

baby bok choy leaves,

endive leaves,

Directions:

1.)   Bring a large pot of water to a full boil. Add the pasta spaghetti, grain free, to the rapidly boiling water along with 1 teaspoon salt, cook according to package directions, till pasta is al dente, about 10 to 12 minutes, stirring occasionally as needed. Drain and toss pasta in 2 tablespoons of olive oil till coated; set aside.

2.)  Prepare vegetables. Heat 1 tablespoon olive oil into a wok skillet or large skillet with high sides, over medium heat. Add serrano peppers, petits poivron peppers,(optional), shallots, ginger root and garlic, cook 2 minutes, or just until slightly tender, stirring constantly. Add remaining 1 tablespoon olive oil. 1 cup snow peas, 1/2 cup red cabbage, 1/2 cup drained chickpeas and 1 cup drained diced tomatoes cook an additional 2 minutes, or until vegetables are tender, stirring occasionally as needed. In a small bowl, whisk sauce ingredients together, butter, soy sauce, mirin, oyster sauce, ginger syrup or honey and drained tomato juice from jar, stirring until combined. Add cooked pasta and sauce in with cooked vegetables and toss gentle together until combined. Remove from heat, add to serving platter, or individual serving plates and garnish platter or plates each with red cabbage leaves, baby bok choy leaves and endive leaves. Serve and enjoy.