Spicy Cheese-E Quinoa Pasta Bake

Originally inspired by this blog post

 This is one of these dishes that one thing turned into another that turned into another!  This first picture is the Cheese-E Sauce in the above link but tweaked a bit based on what I had on hand!  Here's what I used:

• ½ cup + raw cashews
• ¼ cup nutritional yeast
• pinch of Garlic Sea Salt
• 2 cups Almond Milk
• 1.5 tbsp cornstarch
• ¼ cup Grapeseed oil
• 2 tbsp light miso paste
• 1 tbsp lemon juice

 I added to Quinoa Pasta and topped with Rice Crumbs!  I figured here is one dish!  Mac & Cheese - Vegan Style!

 And for left-overs...I added a bit of medium-spicy salsa!  I sampled a bit of each and I'm totally proud of both!

I also used my Magic Bullet for this PREP!

Asparagus & Snow Pea Salad

Yesterday I had a fun trip around Warren and Chautauqua Counties in search of some great local produce!  Two of the items I found were these beauties!  The Asparagus is from The Hatch Patch and the Organic Snow Peas are from Aber's Acres.

Tonight I made a 'snack' or a 'taste test' of this and the rest I will be taking for my lunch tomorrow.

I'm rather excited about the way my 'sauce' or 'dressing' turned out!  I must say!  I started with a recipe from one of many Moosewood Cookbooks I have but tweaked it.

The sauce is made up of roughly 2 to 3 Tablespoons of Peanut 'Butter', 2 Tablespoons of Braggs Liquid Aminos, 1 to 2 Tablespoons of Seasame Oil, 3 Tablespoons of Lemon Juice, and 2 to 3 Tablespoons of Agave Nectar or Natural Honey.  I blended all of this into my Magic Bullet and drizzled over top of my salad.  I'm not a Blanching-Pro but it's the method I attempted with the 'greens'.  It kept them a vibrant green in color but also kept them crunchy!