Heat the olive oil in a deep pan.Add the onions and garlic and brown until translucent and a bit brown. Pour in the can of crushed tomatoes, and a can of tomato paste. Add in the bay leaf, sugar and Italian seasoning. Stir until combined. Simmer on very low, covered, for about 1 hour. (I know, I know, sugar. But it's my Sicilian grandmother's recommendation so who am I to argue?)
Remove the bay leaf, pour over cooked hand nested (plant-based) pappardelle noodles (or use your favorite pasta) and pack your delicious pasta in your lunch box. Save the extra sauce in a jar in your refrigerator for about a week, or freeze for two months.
Recipe #2: Avocado Pesto Sauce Pasta
In a food processor or high speed blender, combine all ingredients and process until smooth. Sometimes I chop cilantro and sprinkle that on the finished sauce.
Serve on your favorite pasta and have it fresh or pack it for lunch. I tossed on my mushrooms for fun, some cut into stars :).Store leftover sauce in a jar in the refrigerator for about a week, or freeze for two months.
Recipe #3: Vegan Cheese Sauce Noodles
No recipe needed here really; just boil your favorite noodles and toss with nutritional yeast! Serve or pack in your lunch box.
Recipe #4: Sauteed Quinoa & Veggies
Boil water, add quinoa, cover and reduce heat to simmer, cooking until water is absorbed, about 5 minutes
In a skillet, add oil, scallions and garlic, and saute for 2 minutes. Add carrots and zucchini, saute for 1 minute. Add quinoa, liquid aminos and stir up and saute 1 minute. Top with sesame seeds, and serve or pack in your lunch box.
Recipe #5: Cauliflower Mashed Potatoes
Combine all ingredients in a blender or process, and puree until creamy. Serve or pack in your lunch box.
Recipe #6: Cookies & Cream Dessert Dip
Prepare the yogurt by blending cashews, ½ teaspoon vanilla cream and 1 tablespoon maple syrup until creamy, pour into a tall glass mason jar.
Open probiotic capsules and pour contents on to cashew mixture, and stir with a wooden spoon (very important not to use metal or probiotics will be de-activated). Cover jar with a paper towel held tight with an elastic band. Set jar in a cool dry place for 12 hours, longer for a tangy-er flavor. Then put on a secure lid, and refrigerate. Chilling should help thicken after a few hours. Yogurt lasts 2 days in refrigerator.
To make the dip, add 2 cups of yogurt to a blender along with ½ teaspoon vanilla cream, 1 tablespoon maple syrup, cinnamon, and a pinch of salt. Blend until creamy, and split into two portions.
Melt the chocolate bar in the microwave or in a double boiler, stir into one of the portions until it becomes chocolate in flavor.
Swirl the two flavors together in a bowl, and serve with cookies or crackers, we also serve extra chocolate chips on the side!
Notes
the nutritional information is for the tomato sauce only