Pecan Valley Pecans

1. Preheat oven to 375ºF.
2. Place pecans on a cookie sheet and roast until lightly browned and aromatic, about 5 minutes. Let cool.
3. Place half of the spinach in a food processor with olive oil, Miso, garlic, sea salt, pepper and nutmeg; process until smooth.
4. Add remaining spinach a little at a time until all has been incorporated. Serve over hot, fresh pasta.

1. Preheat oven to 400ºF. Brush a cookie sheet with oil.
2. Cut tofu in half lengthwise, then cut each half into 7 slices, ½-inch thick and 1½-inch square. Marinate tofu in water, tamari, sherry, oil, pepper and ¼ teaspoon basil for at least 30 minutes.
3. Mix 2 tablespoons flour with ¾ cups water until well blended. Mix together breadcrumbs, pecan meal, sea salt, pepper, garlic powder, and one teaspoon basil. Dip tofu into remaining flour and then into flour/water mixture. Dip tofu cutlets into bread crumbs mixture and place on cookie sheet.
4. Bake in a preheated oven for 10 minutes. Turn cutlets over and bake 10 minutes more until golden brown.

1. Cook pasta in boiling water until al dente. Drain and set aside.
2. Meanwhile, prepare sauce. Grind pecans, garlic and cheese in food processor until mixture is well blended.
3. Heat cream in saucepan. Add to pecan mixture, combine, and cook for 1½ minutes.
4. Add pasta and toss with sauce.
5. Serve. Garnish pasta with tomatoes.