Vegan Creamy Mushroom Pasta

Oh my gosh my friends this pasta dish was SO delicious. I made a big batch of it that totaled to be about 3 servings, and Mike and I finished it in one day! The sauce is thick and creamy, leaving your feeling satisfied and satiated. Here’s what you’ll need:

INGREDIENTS:
Trader Joes Black Bean Spiral Pasta (or pasta of your choice)
1 medium sized potato
3 cups diced mushrooms
1 tsp thyme
1 tsp pink salt
1 tsp garlic powder
1 tsp black pepper
1/2 tsp ginger powder
1 cup raw cashews
2 cups almond milk

DIRECTIONS:
2. Bring a pot of water to boil, then add potato.
3. Cook for 6 minutes, then add cashews to the boiling water. When the potato is finished (it should slide off a fork easily) drain the water and add the potato and cashews to a food processor.
4. Bring another pot of water to boil, then add pasta.
5. While the water for the noodles are boiling, combine the almond milk and seasonings to the food processor with the potato and cashews, blend for 2 minutes until smooth and creamy!
5. Heat a skillet with coconut oil, then add chopped mushrooms and cook until soft and tender, about 6-8 minutes.
6. Once noodles are finished, strain and rinse with cold water to stop the noodles from cooking. Add them to the skillet with mushrooms. Next add the “Alfredo Sauce” to the noodles and mushroom combination. Your final result will be a thick, creamy, and comforting bowl of pasta rich with protein, carbohydrates, and healthy fats (by topping with hemp seeds!)

I hope you enjoy as much as we did!

Maple & Teriyaki Glazed Tempeh Sandwhich

INGREDIENTS:
1/2 block of tempeh 
2 tbsp coconut aminos teriyaki sauce
1 tbsp vegan worcestershire
1 tbsp maple syrup
spinach
tomato
GF bread

DIRECTIONS:
Cut tempeh into slices.
In a small dish, add wet ingredients, mix,  and set aside.
Warm a pan on medium heat and add the tempeh slices. (Cook for a few minutes on each side until golden).
While the tempeh is cooking, place the GF bread in the toaster and slice your tomatoes. 

Once tempeh is almost finished, add the wet ingredients to the pan and flip the tempeh so all sides are coated. Turn off heat and let the flavors absorb into the tempeh. 

Once bread is done, add tomatoes, spinach, and tempeh and there you have it! There is extra tempeh cooked so if you're using 1/2 a block of tempeh this recipe yields 2 servings.