Greek Spaghetti

139

Serves 3-4

16oz. Spaghetti
4 Garlic Cloves
3 T. Oil
2 T. Bragg’s or Tamari
1 Onion, sliced in half moons
4 Roma Tomatoes, cubed
1 Red Pepper, sliced in strips
1 Zucchini, diced

Blender Mixture
1 C. Soy Milk
4 T. Lemon Juice (fresh)
¼ C. Oil + 2 T. Cashew Butter
1 T. Rice Syrup
½ C. Water
4 T. Arrowroot
¼ t. Black Pepper
1 (16) oz. Can Black Olives

1. Cook the pasta in rapidly boiling water and stir frequently. Drain and rinse.

2. In a blender, blend the garlic, oil and Bragg’s. Pour into saucepan.

3. Sauté the onion. When softened a bit, add the tomatoes. Add the pepper strips and then the zucchini and cook until soft.

4. In a blender, blend the remaining ingredients, except the olives. Pour it into the saucepan when the vegetables are soft. Stir and simmer until sauce thickens. Add the sliced olives to the thickened sauce. Serve over spaghetti.