• 1 Cup Soymilk
• 1/3 Cup Raw, Unsalted Cashews
• 1/2 Cup Nutritional Yeast
• 3 Tbs  Soy Sauce
• 2 Tbs Earth Balance Margarine
• 1 Tbs Tahini
• 1 Tbs Red Miso
• 1 Tbs Cornstarch
• 1 Tbs Fresh Lemon Juice
• 2 tsp Dijon Mustard
• 1/2 tsp Paprika
• 4 Cloves of Garlic
• 1 Large tomato, diced
• Black pepper, to taste
• 1 box of short pasta (penne, rigatoni, ect)
• 2 zucchini, Sliced in half moons
• 8oz baby bella mushrooms, sliced in half
• 1 Tbs Olive Oil
• salt and pepper

Pre-heat oven to 350F.  Toss zucchini and mushrooms with olive oil, salt and pepper and place on a sheet pan; roast for 35 minutes.  

To make sauce blend soymilk, cashews, nutritional yeast, soy sauce, Earth Balance, tahini, red miso, cornstarch, lemon juice, dijon mustard, paprika, garlic, tomato and black pepper. Blend until smooth. 

Cook the pasta, I like gluten free pasta or whole wheat. Drain the pasta and pour the sauce into the hot pan and slowly heat up; the sauce will thicken slightly.  Add the zucchini, mushrooms, and pasta- toss to coat.

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I also made some delicious Rustic Cabbage Soup that was inspired by 101 Cookbooks it was filling and delicious (and even better the 2nd day).

Rustic Cabbage Soup Recipe adapted from 101 Cookbooks

 

1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, cut 1/4-inch pieces
4 cloves garlic, chopped
1 large yellow onion, sliced
5 cups vegetable stock
1 can of cannellini beans
1 small green cabbage, sliced

1T Goya adobo

more good-quality extra-virgin olive oil for drizzling
1/2 cup nutritional yeast

Heat the oil in a large pot.  Stir in the cabbage and onions and cook until caramelized.  Stir in the salt and the potatoes and cook for a 3-5 minutes.  Add the broth, garlic and adobo.  Let it come to a boil and cook until potatoes are soft.  Stir in the nutritional yeast and beans.

Serve drizzled with a bit of olive oil.

Serves 4.

(okay I know not the greatest picture but it tasted great)