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Do you ever use your steamer? My $10 bamboo steamer is one of my favorite kitchen tools. I love how quick the steaming process is – generally much faster than roasting or even sautéing in some cases

avocado oil or other roasting oil of choice 12 oz pasta or more - for serving 1 bunch of basil - chopped, plus more for garnish In a bowl, crumble the tempeh and drizzle with the tamari and balsamic, toss to coat. Add the marinated tempeh, stir once, and then let sit without stirring for a good 3-4 minutes, so that it thoroughly browns. Once the vegetables are done roasting, in an upright blender, combine 1 roasted zucchini half, all of the bell pepper, all the tomatoes, about ⅓ of the amount of the mushrooms, the drained cashews and sun dried tomatoes, nutritional yeast, and about 3 cups of water or broth. This bolognese keeps really well, so we suggest cooking as much pasta as you're planning on eating that day and serving it with the sauce bit by bit.

I think that cauliflower works so well in creating both a chowder-like consistency and flavor here, while the roasted mushrooms bring an extra depth of flavor. Add the water and bay leaves, bring the liquid up to a simmer and cook, with the pot lid askew, for 30 minutes. Drizzle both the cauliflower and mushrooms with olive oil (or other roasting oil of choice), sprinkle with salt and pepper, and stir. Once the chickpeas are cooked and the vegetables are roasted, add the cauliflower and mushrooms to the pot with the chickpeas, stirring to combine.

They’re for that time when you’re craving something indulgent, when you’re up for a fun kitchen project, and when you want to try out something new. you give them a try, and if you’re interested in the step-by-step prep, check out our Instagram Stories later today (and highlights if you’re not reading this the day of). Sending you lots of love 1 lb potatoes (a harder variety like fingerling is ideal) - cut into 1" pieces Preheat oven to 395° F (200° C). In the bottom of the rimmed dish, combine the garlic, mustard, miso, lemon juice, olive oil, nutritional yeast (if using), sea salt and black pepper to taste.