Heat oil in a large skillet over medium-high heat. Add garlic, onion, and sausage; cook and stir often until onion starts to brown, approximately 4 to 6 minutes. Add tomato sauce, pasta, olives, and spinach. Cook and stir often until bubbling and the spinach is wilted, approximately 3 to 5 minutes. Add 1 to 2 tablespoons water to keep the pasta from sticking. Stir in feta cheese and fresh basil. Serve.
2 1/2cupsred, green and yellow lentils, soaked for at least 3 hours, then rinsed
3cloves garlic, minced
1small yellow onion, diced
4cupssodium-free vegetable stock
1lemon (juice of)
1/4 cupfresh coriander (cilantro), chopped
1tsptoasted sesame seeds
1tsppink Himalayan crystal salt
2scoopsSunwarrior Natural Raw Vegan Protein Powder (optional)
6ouncesnew potatoes, pureed (optional)
Add all ingredients (except protein powder, coriander, and sesame seeds) into a slow cooker, cover and cook on medium-low heat for 8-10 hours, or on stove top for 45-60 minutes on low heat. Add remaining ingredients; then stir until all ingredients are well combined.
Put all of the dressing ingredients into a high-speed blender and combine until creamy and smooth. Set aside. Chop lettuce and add it to a large bowl. Add remaining ingredients. Add dressing and toss until salad becomes well coated. Top with grated Parmesan (optional).