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?Tomato pesto pasta, roasted cauliflower steaks, homemade hummus, sprinkle of pine nuts? All the goods?. This pesto is delicious and can be made with or without tofu, depending on what you’re into. (Recipes below.) Have a beautiful day all?.
?The cauliflower steaks are so easy to make. Recipe: Slice through center of cauliflower after removing outer stems and leaves. Make a few slices about 1/2 inch thick. Brush both sides of ‘steaks’ with olive oil. Sprinkle with favorite herbs/seasonings and bake on parchment-lined baking sheet at 400F about 20-25 minutes (or until start to brown), flipping half way. ?Tomato pesto pasta recipe: Heat 2 tbsp olive oil in medium saucepan. Sauté 4 minced garlic cloves, 4 chopped green onions (white parts only) and 1 tsp grated fresh ginger on medium-low heat for about 45 seconds. Add 4 chopped tomatoes and sauté on medium-high until most of the liquid has been absorbed and they start to stick to the pan a little. Add 1/4 cup unsalted tomato paste and 1 tsp maple syrup (optional). Mix while heating a few more minutes until starts to stick again. Transfer to food processor along with 1 tbsp tahini, 2 tsp mellow miso, 1/3 of a 14oz packet firm tofu (optional), 2 tbsp pine nuts (optional), a handful of chopped basil leaves, 1 tbsp sriracha, squeeze lemon, 1 tbsp toasted sesame or olive oil, salt to taste. Process until consistency of a thick spread. Transfer to bowl and add pasta to taste. Add more olive/toasted sesame oil if dry. .
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