Author: Sharon

Ingredients

• 1 cauliflower cut into medium pieces/florets
• 1 teaspoon curry powder
• ½ teaspoon garam masala
• ½ teaspoon sea salt
• ¼ teaspoon freshly cracked black pepper

Instructions

• Preheat oven to 400°F. Line a baking tray with parchment paper.
• Rinse and drain, but do not dry the cauliflower florets. The small amount of water clinging to the cauliflower will help the spices stick.
• Spread cauliflower out in a single layer on baking tray. Sprinkle all the spices over the cauliflower, then stir with a spoon or spatula to coat.
• Bake for 35-40 minutes, stopping to stir halfway through cooking. They are done when the cauliflower is fork tender and just starting to brown on the edges.*See Notes for heat and time adjustments, if using an air fryer or frozen cauliflower.

Notes

If using frozen cauliflower, increase temperature of oven to 425 F and check at 25 minutes.

If using air fryer, reduce temperature to 375 F and check at 20 minutes. It may take less or more time, depending on your machine.

Additional Optional Spices:

• ½ teaspoon ground turmeric
• ½ teaspoon granulated garlic powder
• ½ teaspoon ground cumin

https://veryveganish.com/wprm_print/6541

INGREDIENTS:

1 cup salt-free cannellini beans, rinsed & drained
1 cup plant milk
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoon dried dill
2 teaspoon fresh dill
1 teaspoon low sodium miso, optional
1 tablespoon fresh lime juice

PREPARATION:

1-Place everything in a high speed blender except for the fresh dill. Blend until smooth.
2-Add to this mixture fresh dill and pulse a few times until everything is incorporated.
3-Place everything in a jar and refrigerate. Should last about 4-5 days.

Here’s the Ingredients!

3 cups of water –

12 oz of tomato paste –

1 oz or 1/4th cups sun-dried tomatoes –

2 tbs maple syrup (https://amzn.to/2vT8TSN) –

1 tbs salt free Italian seasoning –

1 tsp garlic powder –

1 tsp onion powder –

1 tsp crushed red pepper flakes –

1 tsp ground black pepper

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https://youtu.be/XcjhYOHjwhs?si=3nvg_xt7vevapDNW

HERE’S ALL IT TAKES
2 large garlic cloves, chopped
1 small yellow onion, chopped
1 bay leaf
2 teaspoons Italian Seasoning
3 ounces tomato paste (half of a small can)
2 (28-ounce) cans diced tomatoes
1 cup vegetable broth

Simmered over low heat for 35-45 minutes. Stir every 15 minutes. Use an immersion blender to gently puree tomatoes.

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https://youtu.be/pLf2scHS3C8?si=fmuYO5iySGcTUQxv

Fresh tomatoes with the skins removed
1/2 onion chopped
2 cloves garlic
1/2 carrot chopped
1 stalk celery chopped
1 red pepper seeded and chopped
1/4 cup tomato paste
1 T Italian seasoning
veggie broth
crushed red pepper
Flat leaf parsley
salt and pepper to taste

Saute onions and garlic in water or veggie broth for a few minutes. Add to pressure cooker.
Add the rest of the ingredients except salt and pepper and flat leaf parsley to the pressure cooker.
Cook on manual for 15 to 20 minutes.
After cooking is over add salt and pepper to taste.
Use immersion blender or regular blender until sauce is smooth
add flat leaf parsley and serve over pasta of your choice.

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https://youtu.be/ZRAb4BOcD-I?si=M_yQyIMQl3lIi3lo

Ingredients

1 can (794 g / 28 oz) diced tomatoes with liquid (or 2.5 cups freshly diced tomatoes + 1 cup water)
1 can (156 ml / 5.5 fl oz) tomato paste (or 2/3 cup)
1/2 diced onion
1/2 diced red pepper
1/2 diced green pepper
2 tsp garlic powder
2 tsp onion powder
1 tbsp Italian seasoning (or 1.5 tsp basil, 1.5 tsp oregano)
1/4 tsp black pepper and/or crushed red pepper flakes
optional: 1/2 tsp date syrup (or maple syrup-see note)

Directions

Mix all ingredients over medium-high heat on the stovetop for 5-10 minutes. The consistency will be quite thick; it will thin slightly as it simmers.
Reduce heat to medium-low, cover, and allow to simmer for 15-20 minutes (stirring occasionally).
Enjoy on top of your favourite pasta, grain, potatoes, or vegetables!

Notes

We like our veggies to be slightly crisp. If you prefer a softer texture, you can cook the onion and peppers for a few minutes first, before adding the remaining ingredients.

Sugar is often used in tomato-based sauces to balance the acidity. We don’t use any sweetener in our sauce, but you can add date syrup (or maple syrup) 1/2 tsp at a time to achieve desired flavour.
© 2020 Plant Fit Meg