This is by far my new favorite way to make cauliflower! It’s savory and a tad spicy and I know you will love it too because it got a huge reaction when I posted it on Instagram (you follow me there, right?!) It’s a great side dish that goes with everything from tofu and tempeh and beans to any grain you have on hand like quinoa, millet or barley.
Today marks the first Miso Day Celebration – a day of recognition for the treasured Miso – an ancient, tastebud enticing ingredient acclaimed for its powerful, umami flavor! I highlighted Miso in the M chapter of my new book, The Vegan ABCs Cookbook, because Miso as an all-purpose seasoning that can be used in both savory and sweet recipes.
It’s the last day of August and I still have lots of zucchini and corn so I am making this pasta..again! It has been in my rotation all summer and I love it!
Do you love tomatoes as much as I do? If so, that means you buy tons of them (or grow tons of them) and then need ideas for what to do with them. Besides just eating them straight up or tossing them in salad, pasta is my usual go to – a nice summer fresh puttanesca or the Ina Garten pasta I posted last week. Bruschetta is always nice. But, how about this confit? Let me tell you about it.
You have to make this! I saw a post about Ina Garten’s famous summer garden pasta on The Kitchn and I knew I had to make it. It tastes like fresh bruschetta but on pasta. This recipe could not be easier and it is so delicious, it’s now fully in my rotation for the rest of the summer!