INGREDIENTS
1 tsp
Garlic powder
1 cup
Lentils, cooked
1
Spaghetti squash, small
2 tbsp
Lemon juice
1 cup
Marinara sauce
1 tsp
Italian seasoning
1 tsp
Salt
2 tbsp
Avocado or olive oil
1 tsp
Olive oil
1 cup
Cashews, raw
1/2 cup
Cashew ricotta, vegan
1/2 cup
Cheese, vegan
4 cups
Kale, washed and destemmed