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That being said, I would challenge anyone with my weird savory-centric taste-buds to bake any of these items and resist the urge to taste the dough or the finished product. Meanwhile, use an electric whisk or hand whisk to thoroughly beat the butter and both sugars until fully combined and fluffy, about two minutes. One cup at a time, fold in your dry mix of flour into the wet mix of butter and eggs until you’ve got a good consistency for cookie dough. Use a spoon or a cookie scoop to line the baking sheet with dough balls, sprinkle a few grains of sea salt on top of each ball, and bake the batch for about ten minutes.

This dish is one attempt at it; rather than regular noodles with a cream-based sauce, I went for zucchini noodles and a vegetable-based alfredo. The roasty mushrooms bring a bit of texture and with a bit of parmesan, salt, pepper and red pepper flakes, it satisfied my pasta cravings! Place in a pot and fill with water until most of the squash is covered, then put a lid on and bring to a boil for about 15 minutes, or until the squash has softened enough so that you can easily slice off the skin once cooled. Toss the noodles with the sauce, sprinkle with a drop of olive oil and a few shakes of Parmesan, salt, pepper, and red pepper flakes and enjoy!

Place the onion and cauliflower on a large roasting pan and drizzle lightly with olive oil. Once prepped, slice your squash into large chunks and place on a new roasting pan with a few drizzles of oil. In a large sauce pan, combine your roasted veggies, coconut milk, and water and use an immersion blender to fully smooth everything together. Add in 2-3 tablespoons of olive oil, a few more shakes of sea salt, Parmesan (optional) and fresh cracked pepper.

Line up the corn and carrots on one baking sheet, drizzling lightly with olive oil then moving the veggies around to distribute evenly. To prep your cooked couscous, add a tablespoon of olive oil and salt and pepper to taste. Line up the corn and carrots on one baking sheet, drizzling lightly with olive oil then moving the veggies around to distribute evenly. To prep your cooked couscous, add a tablespoon of olive oil and salt and pepper to taste.