Vegan Pesto Sauce

Ingredients
* 2 cups fresh basil
* 1/3 cup olive oil
* 1 cup pine nuts (I used hemp seed nut but other nuts can be used)
* 5 cloves garlic
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper

Combine and blend in food processor or blender and pour on to your choice of noodles, pizza dough or anything else you want.

Enjoy!

Vegan Mocha Agave Pudding – This is a rich, luxurious, ‘adult’ version of the chocolate pudding.

4 Tbsp Agave Syrup
4 Tbsp cornstarch
2 1/2 Tbsp cocoa
1 Tbsp instant coffee
dash of salt
2 cups soymilk
1 tsp vanilla extract (use the good stuff!)

First, mix the dry ingredients then slowly mix in the soymilk and agave. Make sure its mixed well before transfering to pan.

Cook over medium heat in a sauce pan until it thickens, and then add the vanilla.

Pour into cups or bowls. Cover with lid or plastic and chill. Enjoy!

Vegan Pasta Pomodoro

Ingredients

1 pound dried pasta – (I prefer angel hair)
2 tablespoon olive oil
2 cloves garlic, sliced
1 28-ounce can whole peeled tomatoes, including liquid
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon sugar
12 fresh basil leaves, torn

Preparation
Cook the pasta according to the package directions.

Heat the oil in a large saucepan over medium heat. Add the tomatoes and their juices, salt, pepper, and sugar. Then add the garlic. Bring to a boil. Reduce heat and simmer, crushing the tomatoes with a wooden spoon, until the sauce thickens slightly, about 10 minutes. Stir in the basil. Toss with the cooked pasta.

Inari Sushi stuffed with Somen Salad

Ingredients

* 1 package aburaáge – approx 20 (fried tofu pockets)
* 8 oz or 2 bundles of somen noodles
* 1/4 cup shredded nori
* 3 stalks of green onion chopped fine
* 3 tbsp black sesame seeds (lightly brown in skillet)
* 3 tbsp white sesame seeds (lightly brown in skillet)
* 3 tbsp sugar
* 3 tbsp rice vinegar
* 3 tbsp sesame oil
* a dash of mirin or sake

Cooking Directions

1. Break each bundle of somen noodles into thirds.
2. Boil a pot of water.
3. Add the somen and carefully stir.
4. Boil for 3 minutes.
5. Drain and rinse with cold water.
6. Mix the sugar, rice vinegar, sesame oil and mirin together in a small bowl.
7. Mix noodles with green onion, sesame seeds and sauce together.
8. Prepare the aburaáge, and stuff each piece of aburaáge with about 1/4 cup somen salad.

Top finished pockets with nori for garnish.

Enjoy!

Vegan Lentil Chili

Ingredients
1 cup dried brown lentils, cleaned
1 can tomatoes, crushed
1 onion, chopped
4 cloves garlic, crushed
1 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon salt
1 tablespoon balsamic vinegar
pepper and cayenne pepper added as desired

Cook dry lentils as instructed.

While lentils are cooking, cook onions until soft. Add spices and tomatoes to onions and continue to cook at medium heat. Add lentils and cook at low heat for 15-20 mins. Add balsamic vinegar before removing from heat.

Serve hot over rice, noodles or bread if desired.

Enjoy!