2 1/2 cups whole rinsed and chopped carrots
1 large onion, sliced
2 cups spatula-full liquid ramen noodles
2 (14 ounce) cans kidney beans
1 head romaine lettuce - rinsed, dried leaves
1/2 black head romaine lettuce - halved
1/3 cup fat-free Dijon mustard
1/2 teaspoon instant freshly grated lemon zest
8 (4 ounce) cans tomato paste
2 cups water
2 teaspoons sesame seeds
1/4 teaspoon salt
1 teaspoon white sugar
In a large bowl, mix carrots, onion and liquid ramen noodles until all ingredients are thoroughly combined. Make a well in center of a bell pepper and spread approximately 2 tablespoons of vegetable mixture in a small bowl; keep vegetables touching.
Place spaghetti squash in large nonstick skillet and sprinkle with vegetable mixture. Pour over zucchini in skillet. Transfer vegetables to large bowl and sprinkle with remaining vegetable mixture. Sprinkle tomato paste over vegetables and pasta and stir until cabbage separates. Transfer to a serving bowl. Sprinkle with remaining vegetable mixture and pour in 1/2 cup rice wine and 1/2 cup water. Bring to a boil; cover, reduce heat and simmer 15 minutes. Garnish with lemon zest and sugar.
⭐ ⭐ ⭐ ⭐ ⭐