Chef Leander

• Preheat the oven to 375°F (190°C)
• Cook the pasta: Add the gluten free pasta and return to a boil. When the water is back at a rolling boil, turn the heat down. Add the salt, and simmer for 4 minutes exactly. This is gluten free pasta and doesn't do well if you over cook it. It will finish cooking in the oven.
• Make the "roux:" Heat a deep skillet to medium high. Heat the butter and olive oil. Add the minced garlic and cook until fragrant, 30 seconds. Add the tapioca flour (see NOTES) and whisk together in the oil until it starts to form a pasty ball.
• Make the white sauce: This is not hard, but it's also not the time to multitask. Add about ½ cup of milk to the roux. It will loosen the the ball, and then it will seize back up. Continue adding milk in small quantities and stirring it in. I will become a wonderful rich sauce. When all the milk is added, pat yourself on the back. You did it and you are ¾ of the way to Mac 'n Cheese heaven.
• Finish the white sauce: Stir in the broth, garlic base, miso paste, and nutritional yeast ("nooch" in plant-forward speak). Continue to heat, whisking constantly, until the béchamel thickens. Add the grated nutmeg the vegan cream cheese, and salt and pepper to taste. Continue to whisk until thick and bubbly. You did it! Now let's create our casserole.
• Assemble the casserole: Put half the pasta in the casserole dish. Pour half the sauce over the pasta. Sprinkle on half the faux parmesan cheese. Add all the vegan cheddar cheese on top of this bottom layer. Repeat for the second layer: The remaining pasta, sauce, faux parmesan. If you don't mind a little bit of gluten, bread crumbs add a nice crunch on the top, but they aren't mandatory.
• Bake in a 375°F (190°C) oven for 25 minutes. Take it out of the oven and let it rest on the counter about 20 minutes. Cut it into squares and serve.

• Begin by zesting one lime. Set aside.
• Put the cashews, garlic and salt in the blender.
• Juice the lime. Add enough water to equal ¼ cup liquid. Add this to the blender bowl. Add 2 TBSP cold water and the cilantro leaves.
• Blend at low speed for 15 seconds. Increase the speed to high and blend 45 seconds more.
• Store leftovers covered in the refrigerator.

• Put the cashews, garlic, salt, and vinegar and water into the processing bowl.
• Process until the mixture is smooth.
• Store leftovers covered in the refrigerator.

Cook Rice

• In a medium saucepan, bring the water to a boil.
• Add the rice to the boiling water. Return the water to a boil. Boil five minutes. Add the salt. Reduce to simmer.
• Cover the rice and simmer 45 minutes. Don't peek! Drain off any excess water and remove to a dish or a cooking tray. You can also cook the rice a day or two ahead and refrigerate.
• Wash the sauce pan so it is available to make the polenta in the last step.

Cook Aromatics

• Heat a large pot. Add the 'cado oil, onion and diced pepper. Sauté until the vegetables are translucent and beginning to brown. About 10.

Enhance the Flavor

• Push the aromatics to the side. Put the garlic and the tomato paste in the well in the middle of the pan. Cook until the tomato paste begins to brown and stick to the bottom of the pan about 5 minutes.
• Pour 1/2 cup (120 ml) water on the hot pan to dissolve the brown bits on the bottom of the pan and lift them into the sauce. In chef-speak this is called "deglazing" the pan. The brown bits are referred to as "fond".
• Add the remaining flavor ingredients and stir to combine.

Add the casserole ingredients

• Add the cooked rice to the pan. Add the tomatoes, black beans, asparagus, salsa and frozen corn to the pan.
• Cook on the stove top for 30 minutes, stirring frequently, to allow flavors to meld.
• Taste and adjust flavors as necessary.

Make the polenta

• Bring the water to a boil. Using a wire whisk, slowly sprinkle the polenta into the hot water stirring constantly. Continue stirring until the water is absorbed. (This will happen very quickly).
• Reduce the heat and stir in the salt, lime juice, and butter. Stir until the butter melts.

To Serve

• Spoon one serving onto a plate. Top with cooked polenta. Garnish with cilantro confetti and Trader Joe's Chili Lime (Tajin) spice.

• Put the wire or silicon lift in the bottom of the Instant Pot. Add 1½ cups water to the bottom of the pot (see NOTES)
• Put ½ cup dried black beans in a 1 pint jar. If you like, you can cook as many as four jars at a time.
• Add the seasonings of your choice. Be creative! Make four jars, each a different flavor!
• Put the jar(s) in the Instant Pot. Fill the jars with water to the brim.
• Close the Instant Pot. Seal the steam release valve. Choose the "multigrain" setting. Set the timer for 30 minutes.
• When the beans are cooked, let them depressurize then put lids on the hot jars. Let them cool on the counter for an hour, then move them to the refrigerator until you need them. They will keep for a week easily.

• Preheat Oven to 275°F (135°C) or make croutons a day ahead.
• Make the soup: Heat the Instant Pot using the Sauté button. When hot, add the oil, carrot, onion and mushrooms. Sauté for 10 min until ingredients are lightly browned.
• Add garlic and sauté an additional 1minute.
• Pour ½ cup of the water into the pan and use a wooden spatula or spoon to scrape up the brown bits on the bottom of the pan.
• Add the remaining soup ingredients.
• Cook the soup: Turn off the Sauté function. Close the Instant Pot. Seal the steam vent. Set the Soup function to 30 minutes and turn the Instant Pot on. Let it cook and release the steam naturally.
• Make the croutons: Put the spices and the butter in a small dish. Melt together in the microwave for 30-40 seconds. Cut the bread into 1½ inch (4cm) cubes. For croutons with more crunch, let the cubed bread sit out on the counter over night.
• Put the croutons in a large bowl. Pour the seasoned butter over the croutons while stirring the croutons. When the butter is added, give it a few tosses to help the butter distribute.
• Put the croutons in a single layer on a baking sheet with a sil pat liner or parchment paper. Bake 5 minutes. Stir. Bake another 5 minutes or until the croutons are lightly browned.
• Finish the soup: When the pressure is released, open the soup. If the soup is too thick, add water ¼ cup at a time to loosen the soup. If you would like your soup less "chunky" put some (or all) of your soup in a blender. Cover with a folded cloth to avoid being splashed with hot liquid. Blend 30 seconds and return to the soup pot. Add parsley, soy sauce, and coconut cream (see note).
• Garnish: Float a few croutons on the soup, sprinkle with minced chives. Serve additional croutons on the side.
• Any leftovers can be frozen in your Souper Cubes to use for another meal.

• Preheat oven to 425°F.
• Clean beets and cut into 1 inch (2.5 cm) cubes. Place on large sil pat and drizzle lightly with avocado oil. Place in oven to roast for 10 minutes.
• In a large bowl, prepare the the rest of the vegetables. Remove the stems from the brussels sprouts and cut in half vertically. Add 10 peeled whole cloves of garlic. Large chop the yellow onion. Wash the potatoes and cut into similar sized cubes. Wash the carrots and cut into similar sized pieces. Stir the veggies in the bowl to mix them up.
• Put the oil, vinegar, rosemary, thyme, and salt into a blender. Blend on high speed for 60 seconds. Pour over the veggies and give it a good stir.
• Prepare the asparagus. Clean 12 stalks and cut it into 1" pieces.
• Place the beets in the oven to roast for 10 minutes.
• Add the veggies to the pan with the beets. Distribute to an even single layer.

  Return to the oven and bake 25 minutes more.
• Add the asparagus and the whole cherry tomatoes on top of the roasted veggies. Slide back in the oven and bake another 15 minutes.
• Serve family style in a large heated bowl. For garnish, sprinkle with parsley confetti and add a small sprig of fresh rosemary. For condiments, serve with Cashew Vegan Sour Cream or Fresh Ranch Dressing.