I’ve been a busy, busy bee! I totally missed posting on Monday. I had meant to give you a birthday update, but I was living it up in San Francisco on a girl’s outing =) I’ll have to post about it next week. In the meantime, I will leave you with this delicious recipe =)

Penne Pasta (serves 2)

1 cup of your favourite penne noodles (I used Tinkyada’s Gluten Free kind)

2 cups of your favourite veggies (I used mushrooms, artichoke hearts and fresh basil)

a couple of handfuls of daiya or if you have time, some homemade cashew cheeze

Cook the pasta according to the package directions. Heat a wok on medium heat on your stove & sautée your veggies while the noodles are cooking. Add your favourite pasta sauce (recipe below!), daiya and sprinkle on some nutritional yeast.

What’s good pasta without good, homemade sauce??

Marinara Sauce (makes a huge batch)

4 cups of tomatoes, roughly chopped (I used a variety of heirloom, vine & cherry from my friend’s garden)

1 jar of diced tomatoes (optional – I find this thickens it a bit)

2 stalks of celery, roughly chopped

1 red pepper, roughly chopped

2 cloves of garlic, roughly chopped

1 cup of basil

a few tbsp of tomato paste (optional again to help thicken it)

spices (1 tsp oregano, 1 tsp basil, 1 tsp parsley, 1 tsp thyme, 1 tsp salt)

1 tbsp of coconut sugar (this helps reduce the acidity of the tomatoes)

Throw the chopped tomatoes, celery, pepper, basil & garlic into your food processor and pulse a few times until it’s thick, but the larger chunks have disappeared. Add this to a large pot with a bit of olive oil and bring it to a boil. Add the tomato paste, spices, sugar and simmer for a few hours. I simmered mine for 4 hours and then let the flavours meld for 24 hours before using it in my pasta. It was well worth the wait!

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