Cashew Pasta with Sautéed Spinach and Roasted Carrots

So, I found Ultimate Gluten Free Bread Recipe! This is my first trial of this new recipe that I found on a web recently. OMG! She writes, “just looks like taste like a regular bread.” She is right about that. And it’s so easy to make with such simple ingredients. Here is her recipe.

https://theloopywhisk.com/2020/04/02/ultimate-gluten-free-bread/

Cashew Sauce (serves 2)
1/2 cup raw cashews (soaked in water over night, or pour hot water and wait for at least 20 minutes)
2 Table spoons nutritional yeast
2 tea spoons lemon juice
1/4 teaspoon sea salt
black pepper to taste
3 Table spoons water

Blend all the ingredients until smooth.

Everything Cookiles!

Why not?
Dry Ingredients:
2 Cups rolleld oats
2 Cups GF flour mix
2 Cups shredded carrots
1 Cup raisins
1 Cup walnuts (roughly chopped)
1 Cup dark chocolate chips
1/2 Cup sucanat
1.5 t Baking powder
.5 t salt

Wet Ingredients:
5 Table spoons ground flax seeds (soak in vegan milk)
1 Cup vegan. milk
1/4 Cup coconut oil
1/4 Cup sunflower oil

How to make them:
Mix all dry ingredients in a big bowl. Mix all wet ingredients in a small bowl.
Add wet to Dry. Mix well with hands.
Bake at 350 F for 30 minutes until they become slightly brown at the edge.

Monday’s Menu 8/20

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Orange Glazed Tempeh and Broccoli, Rice & Beans, Iced Mint Tea

Dinner: Fresh Tomato & Basil Spaghetti, Strawberry Ice Cream and Dark Chocolate Covered Digestives, Limeade—when you can get ripe fresh tomatoes cheap, this is the dish to make. No heat is used to make this sauce. Just mix chopped fresh tomatoes, basil, olive oil, salt, pepper, cayenne pepper in a big bowl and wait at least half an hour. Mix with cooked pasta. Simple and good.

Orange Glazed Tempeh and Rice & Beans

Tomato Basil Spaghetti

Strawberry Ice Cream and Dark Chocolate Covered Digestives