Cashew Pasta Sauce

From Celeste Thatcher

 

Ingredients

• 2 cups unsweetened milk (I use almond milk)
• 1 cup raw cashews
• 1 tsp onion powder
• 1/2 tsp garlic powder
• salt and pepper to taste (about 1/2 tsp salt and 1/4 tsp pepper)
• 1/4 cup non-fat powdered milk
• 2 tsp flour

 

Instructions

1. Combine all ingredients in a high powered blender and blend until smooth.  If using a blendtec blender, run it on sauce for two times through. 
2. Transfer to a sauce pan and heat on low until heated through.  It will thicken as it heats.  Take off the heat when is gets thick enough (it will continue to thicken until it is solid if you leave it on the heat.)
3. Serve over spaghetti noodles and vegetables of your choice.  This makes enough for about one pound of noodles.

Kona Banana Bread

Adapted from recipe from Rexine Glenn

 

350 for 60-70 minutes

 

Ingredients

• 1/4 c unsweetened applesauce
• 3/4 c honey
• 2 eggs (chia eggs work too)
• 2 ripe bananas
• 1 1/4 c whole wheat flour
• 3/4 tsp baking soda
• 1/4 tsp salt

 

Instructions

1. Mix wet ingredients with an electric mixer.
2. Add dry ingredients to combine.
3. Pour into a well greased pan.
4. Bake at 350 for  60 minutes (for bread) or 30-35 minutes  (for muffins).