Lentil Pasta w Greens & Cashew Vegan Cheese; Roasted Green & Yellow Squash; & Arugula Salad

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Ingredients for Lentil Pasta w Greens

Two servings cooked lentil pasta

Two servings cooked lentils 

2 large kale leaves chopped

1 cup spinach chopped

1 T olive oil

1/2 red onion chopped

2 small carrots chopped

1 t  each of cumin, turmeric, & coriander 

Pinch each of Tellicherry Pepper & Himalayan salt

dash of cayenne pepper

1/4 cup freshly ground cashews 1 1/2 T Nutritional yeast flakes, pinch Himalayan salt

Directions for Pasta & greens

In large skillet, heat olive oil and brown  onions.  Add carrots and all spices. Simmer on medium for about 20 minutes adding water in small amounts to steam.  Add kale and spinach, and cook another 5 minutes.     

Meanwhile cook pasta and mix lentils with veggies and spoon over pasta.

Sprinkle with vegan cashew "cheese."

Ingredients for roasted squash

1 scallion chopped

1 on-the-vine tomato chopped 

1/2 yellow squash cut into strips

1 green squash  cut into strips

1 T extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon nutritional yeast

3-4 leaves chopped fresh basil

1 teaspoon of thyme

Pinch each of Tellicherry Pepper & Himalayan salt

Directions for roasted squash

Coat squash, tomatoes & scallions with olive oil and place in roasting pan.

Sprinkle with thyme, salt, pepper

Ingredients for Arugula salad

2 handfuls arugula

1 cut mini seedless cucumber

dress with olive oil & apple cider vinegar

About 2-4 servings.