Instructions

1. Place the spinach in a clean kitchen towel. Wrap the kitchen towel around the spinach and twist to squeeze out all the extra liquid. Set the spinach aside.
2. Bring a large pot of water to a boil, add a bit of salt, and add the pasta. Cook the pasta according to the package instructions until al dente. Drain and set the pasta aside.
3. While the pasta is cooking, combine the tofu, milk, nutritional yeast, wine, lemon juice, arrowroot, garlic powder, onion powder, and cayenne pepper in a blender and blend until smooth. Set aside.
4. Melt the butter in a large shallow saucepan over medium heat. Add the artichokes and cook, stirring occasionally, for 3 to 4 minutes, until they begin to brown. Add the minced garlic and spinach and cook until heated through. Add the pasta and tofu mixture and stir, cooking until heated through. Add salt and pepper, then remove from the heat. Serve topped with Pepita Parmesan (if using). Leftovers will keep in an airtight container in the fridge for up to 3 days.

Instructions

1. In a bowl, add sweet potato chunks, ½ tbsp of olive oil and salt.
2. Bake at 175C for 20 min.
3. Keep them aside.
4. In a pan, add olive oil and heat it.
5. Add spinach leaves, baked sweet potato chunks, pepper and salt.
6. Sauté for 2-3 min.
7. Serve hot.

Instructions

Add all of the ingredients to a juicer and juice, being sure to alternate ingredients.

Instructions

Add all of the ingredients to a blender and blend until smooth.