Cheezey Spaghetti with Peas

The giant bag of sweet potato noodles is one of our favorites. The noodles soak up the sauce and hold up well for warm and cold dishes. They also make delicious leftovers without losing their texture.

1 bundle sweet potato noodles, boiled according to directions, drained, and cut into smaller pieces
1 cup frozen peas
1 cup PepperJack Daiya
1 cup soy milk
1/4 cup Earth Balance
1 TBL Braggs
1 TBL cornstarch
2 tsp German mustard
1/2 cup nutritional yeast
1 tsp garlic powder
salt and pepper to taste

While the noodles are cooking, blend together the soy milk, Braggs, garlic powder, cornstarch, mustard, and nutritional yeast. Drain the noodles and melt the Earth Balance in the pot on low heat. Add peas and the sauce mixture, bring to a boil, then simmer on low for a minute or two. Add the drained noodles, mix well and taste for seasoning.

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Cashew Alfredo with Broccoli and Peas

This year, we’re making life simpler. For this cashew sauce, we’ve borrowed lots of ideas from lots of places, but this is what we did last night.

3/4 c. roasted *un*salted cashews soaked for several hours
1/4 c. rice milk
1/4 c. nutritional yeast
2 TBL tahini sauce with garlic and lemon (from Trader Joe’s)
1 tsp Braggs
salt and pepper to taste

2 TBL Earth Balance
1 shallot, diced
1/2 tsp garlic powder
1 package frozen broccoli
1 c. frozen peas
salt and pepper
1 package sweet potato noodles (cooked according to directions)

While the noodles are boiling, blend together the sauce ingredients. Drain the noodles and rinse with cold water. Cut them with scissors to your desired length. Heat Earth Balance in the pot and saute shallot. Cook about 5 minutes, then add broccoli and peas, season with salt, pepper, and garlic powder. When veg is cooked, add noodles and turn heat to low. Toss with the sauce.

Sweet Potato Vermicelli: