Cooking & Baking

Started by making fresh marinara sauce with a dozen ripe tomatoes from my garden by first blending them in my nutribullet and adding them to already sweated chopped onions and garlic. This reduced over time to a nice thick sauce. Added a pinch of baking soda to reduce the acid and bitterness from the skins. Then I added canned cannellini beans, sliced mushrooms and minced fresh herbs of oregano, basil and parsley and I turned off the heat. While the sauce was cooking I oven roasted sliced zucchini and boiled red lentil rotini. Mixed the sauce with the pasta and crowned the plates with roasted zucchini and vegan parm. Cheers!🥂