Carrot Noodle Puttanesca Recipe

• 2 tablespoons olive oil
• ½ small (1/2 cup) white onion, sliced thin
• 3 large cloves garlic, minced
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• 2 tablespoons red wine
• ½ pint grape tomatoes
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• 1 14.5 ounce can fire roasted tomatoes
• ¼ cup vegetable broth
• 20 calamata olives, pit removed, & quartered
• 1-½ tablespoons capers
• 1 tablespoon Bragg's Kelp Delight
• ¼ teaspoon cayenne pepper
• 1 bay leaf
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• ¼ cup kale, minced
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• Serve over Carrot Noodles, (1 large carrot per serving)
• Top w/ a sprinkling of Nutritional Yeast

Directions