INGREDIENTS
1 15 ounce can
Artichoke hearts
1/4 cup
Basil
1 1/2 cups
Chickpeas, cooked
8 oz
Crimini mushrooms
1 tsp
Oregano, dried
2
Shallots
1
Spaghetti squash, medium
3 cups
Spinach
1 15 ounce can
Tomatoes
3/4 cup
Non-dairy milk
2 tbsp
Tomato paste
1
Black olives
1 tbsp
Lemon juice
1 15 ounce can
Tomato sauce, low sodium
1/2 tsp
Agar
2 tsp
Arrowroot powder
2 tsp
Nutritional yeast
1
Red pepper flakes
1/4 tsp
Salt
1
Salt and pepper
1
Olive oil spray
1/2 cup
Cashews, raw
1
Pecan parmesan
2 tablespoon liquid aminos