Vegan Alfredo

 Detoxinista and The Vegan 8

• 1 tablespoon olive oil
• 1 small yellow onion , chopped
• 4 garlic cloves , minced
• 1 cup whole cashews (not roasted or salted)
• 1 cup water
• 1 tablespoon fresh lemon juice
• 1 teaspoon apple cider vinegar
• 1 ½ teaspoons fine sea salt (I use Real Salt brand)
• ½ teaspoon ground black pepper
• Add 2 T nurtitional yeast (from Vegan 8)
• 
  
• Heat the olive oil in a skillet over medium-high heat and saute the onion until it's soft and translucent. This should take 5 to 8 minutes. Add in the garlic and stir until fragrant, about 1 more minute. Remove from the heat.
• In a high-speed blender, combine the cashews, water, lemon juice, vinegar, salt, and pepper. Add the sauteed onions and garlic, then blend until very smooth. The sauce should look creamy, without any visible chunks of cashews.
• Serve this alfredo sauce over your favorite cooked pasta, then adjust any seasoning to taste. The noodles will dilute the flavor of the sauce, so you may need to add more salt and pepper, as needed. (This recipe makes enough to coat one pound of pasta.) Leftover sauce can be stored in an airtight container in the fridge for up to 5 days.

Roasted tomatoes, onions, garlic

 Lily wanted chili for dinner today and I wanted to make it extra special b/c Lily and chloe took care of mr intense Luke while I laid in bed for 4 straight days feeling supremely horrible sick.

I Roasted at 455 degrees for one hour-
In a rectangular pan put aluminum foil in it
2 cans of drained chopped tomatoes *(drain the liquid into the big cooking pot where all the beans will go)
6 cloves of garlic- not minced
1 onion chopped
olive oil
pepper, smoked salt
basil and oregano

I will  add this roasted tomato concoction to beans.

White beans

lentisl

red beans

1 lb ground turkey