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1
Put less than an inch of water in a casserole dish, add a dash of olive oil and salt, and roast the veggies in that.
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2
Slice the butternut squash in half and scrape out the seeds.
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3
(These are really good sauteed in coconut oil and seasoned with Spike, but no pressure.)
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4
Put squash in the water open face down.
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5
Poke holes in the eggplant with a fork and lay it on its side in the water.
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6
Lay the garlic bulb on its side in the water.
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7
I dont like to preheat the oven because it just wastes energy but you can if you want.
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8
Just roast everything at 375 degrees til tender when forked.
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9
While veggies are roasting, start on the greens.
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10
Saute the diced onion and pepper in olive oil.
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11
When theyre tender, add the miso, veggie broth, white wine and greens.
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12
Cook til greens are wilted & tender and the water has cooked down.
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13
Start the macaroni, cook as directed.
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14
When veggies are roasted, let them cool & remove them from their skins (this is a good job to delegate if you have others around) and puree in food processor.
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15
Add drained cashews and 1/2 cup fresh water, puree some more.
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16
Season with nutmeg, salt & pepper.
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17
Add more water if its too thick for you.
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18
Serve macaroni on a bed of greens.
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19
Top with puree.
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20
I sprinkled it all with my homemade vegan parm (half raw almond slices & half nutritional yeast, processed with a dash of garlic powder).
