Mix the following marinade ingredients:

• 1/3 cup soy sauce
• 1/8 cup maple syrup
• 1/8 cup apple cider vinegar
• 1/8 cup olive oil (use 1 T instead)
• 1 tsp liquid smoke

Slice 4 large flat portobello mushrooms and gently toss in above marinade. Set aside for 30 minutes.

Then in good size non-stick or green skillet, drain mushrooms from marinade and caramelize in skillet. Set mushrooms aside.

Process the following in high speed blender:

• 1 cup soaked cashews
• 1 cup plain, unsweetened soy milk
• 1/4 cup nutritional yeast
• 1 cup silken tofu

In saute pan, saute 2 T olive oil with 4 garlic cloves that have been minced. Once lightly sauteed (be careful not to burn garlic), add the blender ingredients to the fry pan with the garlic and oil. Mix well. Add 1 cup cooked peas. Keep on low warm while you cook your favorite whole grain pasta.

Right before serving, toss the caramelized mushrooms to the fry pan. Toss sauce well with the cooked pasta.