Vegan Marinara Sauce and Walnut Parmesan

1. Working in batches, put the tomatoes, along with their juice, in a food processor or blender and puree just
until semi-smooth; you want a little bit of chunky texture.

2. Put a medium pot over medium heat and add the oil. when the oil is hot, add the onion, garlic, and carrot, season with salt, black pepper, and the red pepper flakes, and sauté until the vegetables are soft, about 10 minutes.
3. Add the pureed tomatoes, stirring to combine, and bring to a boil. reduce the heat to medium-low and simmer, uncovered, until the sauce thickens, about 45 minutes. season the sauce with more salt and black pepper, to taste. remove from the heat, stir in the baking soda, making sure it dissolves, and add the basil and butter substitute.

4. Once cooled, the sauce can be refrigerated covered for up to 3 days or frozen for up to 2 months.

Note: You will need a razor-sharp truffle shaver or a microplane to shave the nuts— watch your fingers—and be sure the walnuts are frozen solid, which will make them easier to work with. the walnut parmesan’s salty, cheesy flavor adds another dimension to many of our pasta dishes and risottos.

1. Using a truffle shaver, thinly shave the walnuts and put in a bowl. (alternatively, use a microplane to coarsely grate the nuts.) you should have about 1 cup.
2. Coat with cooking spray and toss with the nutritional yeast flakes, salt, and pepper. the parmesan keeps covered in the refrigerator for up to 1 month.