Arugula Sundried Tomato Vinaigrette

In a blender, blend until smooth: 

1 cup sundried tomatoes in oil

1/2 cup extra virgin olive oil

1/4 cup nutritional yeast

1 handful of baby arugula

2 inches piece leeks (the green part)

3 cloves of garlic

3 tbsp. rice vinegar (the clear one, not the dark one)

1 tbsp soy sauce

1 pinch of salt

Spicy Veggie Noodles

Ingredients: (2 servings)

2 handful of fresh spinach

1 large heirloom tomato - chopped

1/2 red bell pepper - sliced

1 carrot - thinly sliced

1/2 cup green peas

1 clove garlic - minced

2 servings of spaghetti brown rice pasta (or any other noodle)

salt

red chili flakes (oil infused)

nutritional yeast

Prepare the noodles.

Heat oil in a pan. Saute chopped tomatoes until very smooth. 5 mins.

Add in carrot slices and minced garlic. Saute until they are softened. 5 mins.

Add in red bell pepper slices, green peas and spinach. Season with salt and nutritional yeast. 5 mins.

Stir in fully cooked noodles.

Season with additional salt and red chili flakes to taste.

Vegan Mac N Cheese

1. Cook some pasta and steam some veggies that you like. (eg. broccoli)

2. Mix the ingredients below in a large pan:

1/4  cup vegan butter (eg. the Earth Balance brand)

1/3 cup all purpose flour (eg. brown rice flour)

3 cups unsweetened nut milk (eg. almond milk)

1/2 cup nutritional yeast (eg. the Bragg brand)

2 table spoons tomato paste

2 tea spoons sea salt

1 tea spoon garlic powder

1 table spoon lemon juice

1 table spoon agave (optional)

Whisk them until creamy. Setting the pan over low heat may help you mix them faster.

3. Pour the "cheese" over the pasta and veggies. Enjoy!

A little more information about nutritional yeast. Click here.