Brown rice spaghetti with minced collards, sundried tomatoes and dulse

This is a very quick and nutritious vegan pasta sauce, rich in calcium and iron.

1 tablespoons of extra virgin olive oil (I use a combination of evoo and flax oil)
3 collard leaves, chopped
1/2 cup of sundried tomatoes, chopped
1/2 cup of of dulse, chopped
1 tablespoon of lemon juice
1 dash of liquid smoke (optional)
1 tablespoon of minced garlic
2-4 tablespoons of nutritional yeast
Sea salt to taste.

Warm the oil, add the garlic and sauteé for two minutes on medium to medium-high heat, add the rest of the ingredients (except the nutritional yeast) and sauteé until the collards are wilted and the dulse and sundried tomatoes are reconstituted (should be about five minutes). Toss with nutritional yeast. Serve over the pasta.

A good vegan wine pairing might be D'Arenberg's "D'Arry's Original" or another vegan shiraz to complement the full flavour of the collards and sundried tomatoes.