In a blender or food processor, combine garlic, ginger, date, all spices, vinegar, and a 1/2 cup of water. Blend until smooth and set aside.
Heat a large nonstick pot or wok over medium-high heat. Add onions, carrots, and 1 Tbsp. of water. Cover and cook until softened (about 5 minutes), stirring often. Add water as necessary to prevent burning.
Add spice paste from blender and continue to cook for another 2 minutes. Stir often.
Add cauliflower and kidney beans. Cover, and turn heat to low.
Add tomato past and 1 1/4 cup water to blender or food processor and blend thoroughly.
Add tomato paste mixture to the vegetables. Cover and continue to cook for 5 more minutes.
Add zucchini, bell peppers, salt and pepper, and cover. Cook until the vegetables are tender, but not mushy (5-10 minutes).
Add peas and allow to heat through.
Serve over your whole grain of preference or on its own.
Trim the nubby ends of the Brussels sprouts and any discolored leaves. Cut the sprouts in half, lengthwise.
Transfer the sprouts to a large, rimmed baking sheet and toss them in olive oil until they are coated in a light, even layer.
Arrange the sprouts in an even layer, flat sides down, and roast for 25 to 30 minutes, tossing halfway through. Remove from the oven when they are tender and deeply caramelized on the edges.
While your sprouts are roasting, prepare your sauce. In a small saucepan, add soy sauce, honey or maple syrup, white vinegar, sesame oil, sriracha, and garlic. Whisk until combined. Taste and add more sriracha if desired.
Bring the mixture to a boil over medium-high heat, stirring occasionally.
Reduce heat to medium and cook until the sauce thickens, stirring often. (It’s done when, if you take it off the heat long enough for it to stop bubbling and carefully tilt the pan back and forth, the sauce will slide down the pan rather than slosh.)
Transfer the sprouts to a medium-sized serving bowl and pour the sauce on top. Toss to coat.
Add any toppings you like and toss again. Serve immediately.