Mushroom and Tofu Sauce
4 large cloves of garlic
1 small onion chopped
half a dozen chestnut mushrooms
half a dozen green olives
70 grams of tofu
1 tsp. freshly ground black pepper
pinch of dried red, hot chili / cayenne pepper
1 can of peeled tomatoes in tomato juice
about 2 dessert spoonfuls of quinoa
1 sheet of kombu sea vegetable cut into strips
1 bay leaf
1 tablespoon of golden linseed
Mix ingredients together and let simmer in a sauce pot, covered for about 20 minutes. Serve over whole wheat spaghetti.