"Creamy" pasta sauce

So I got this idea from one of my livejournal communities. I had a ton of leftover hummus, and a disaster with the groceries that did not come. So I decided to make some "creamy" pasta sauce. I got some natural pasta sauce from the ghetto-mart (even had eggplant in it, spiffy) and put in some of my red-pepper hummus. It makes it nice and creamy tasting, imitating, well, cream sauces. It was quite good, and quite quick. As of now, my groceries have come...

Quick Chilli

So I got back from Europe, where I spent a ginormous amount of money. So I'm trying my best to eat in as much as possible. I call it, the quick chilli, since it was a quick meal.

1 glass jar of Newman's Own tomato and garlic spagetti sauce
1 bag spinach
2 cans beans (kidney and chilli in my case)
1/2 packet of veggie crumbles (forgot the brand)
spices to season

1. Put the spagetti sauce and raw spinach in the blender and blend until well chopped and smooth.
2. Dump it into a pot and add beans and crumbles and spices.
3. Heat until warm.
4. Serve! I made some jasmine rice, but also served it over leftover pasta.

Lazy Days

Since I took a nap today, I didn't really feel like cooking for myself. So I just plopped in some tortellini with spinach and cheese. I took some Amy's Organic Basil Tomato sauce and added a bit of my quickly going south spinach. It was a quick and easy meal. I supplemented with leftover Arugula Visscysois (sp?).

Then I got the urge to use up some bananas because, for some reason, I bought too many bananas. So I made a vegan banana bread to bring to work tomorrow. I used my momma's recipe, and veganized it.

Veg*n Triathlete's Momma's Banana Bread
Preheat Oven to 350 F (not 400 like I did today)
Blend til creamy: 1/2 c vegan butter (melted), 1 c organic granulated sugar
Beat 3 Tbs hot water and 2 tsp Egg Replacer; add to above
Add 4 mushed up bananas (the older the better)
Add 2 c (whole wheat) flour, 2.5 tsp baking powder, .5 tsp salt
Add a hand-full or more of dried blueberries (or anything else you want)
Bake 1 hour

Then I felt the need to use up the remaining salvagable spinach. It only turned out to be about a cup. So I used my momma's pesto recipe as a very rough base, since I had nothing it called for except pine nuts and garlic. I call it:

Spinach and Arugula Pesto
1 c spinach + 2 handfulls arugula
1/4 c Hazelnut oil
1/4 c pine nuts
1/4 c vegan parmasan grated cheese
1 clove garlic

Whirl all together in a small food processor. I froze it for later.