Heat two cans of the organic fire roasted tomatoes and one can of tomato puree. Add spices and half an onion chopped. Cook pasta in separate bowl. At the same time add beans to tomato mix. Once the pasta is finished, add it to the tomato/beans mixture and heat boca crumbles...
Mix all together and top with cheese...
So good I tell you, I might have eaten just a liiiittle too much. PS~ the pasta can be found at World Market!
For desert I made my favorite my favorite fall treat from Superfoods. If you haven't checked out this book I highly recommend it! It was the first thing that really changed my way of thinking and got me to check the labels of the foods I buy. Here's my version of the pumpkin pudding recipe in that book...
One 15oz can Libby's 100% pure pumpkin
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp sea salt
One 12oz can nonfat evaporated milk
1/2 cup cane sugar
Mix sugar, cinnamon, and pumpkin pie spice in a small bowl. In a large bowl mash the banana. Add the pumpkin and sugar-spice mix to the large bowl.
Gradually stir in evaporated milk.
Pour into a shallow dish and bake at 350 for 40 minutes (my dish wasn't shallow so I did 50 min). The center should still be wiggly. Cool at room temp or refrigerate for later.