It’s low-cal, high-flavor lunchtime!  My main secret, which is out, is Shirataki pasta. I purchase mine in the cold compartment of Whole Foods, but many grocery stores carry it now.

250 calorie (app) vegan lunch al fresca beteeen the raindrops…

Yield:  ONE big*** serving!

1 tablespoon vegan butter
1/4 diced red onion
8 ounces Shirataki pasta (20 calories for 8 ounces!)
1 loosely packed cup mixed baby greens (kale, etc.)
3-2 inch strips previously grilled Japanese eggplant
2 tablespoons shredded vegan parmesan
3 grape tomatoes, halved
Sea salt and freshly ground black pepper

In a large skillet over medium heat, melt vegan butter, add onion and saute a couple of minutes, then add the rest of the ingredients in order, tossing until they are heated through. Serve immediately.