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First and foremost, we need the right tools. Get yourself a higher-quality baking sheet. Not only will it last way longer than the cheap ones, but they also do a much better job at dispersing the heat evenly across the whole sheet and tend to be non-stick. Next, grab some parchment paper or silicone baking mats. The silicone mats help to reduce waste and are dishwasher safe so clean up is a breeze.

Roasting can be pretty universal which means mixing it up is always an easy (and great) idea. Here’s the foundation:

• Heat oven to 415°F (really any number between 400-425° that speaks to your soul is fine).
• Cut up your veg how you see fit and what makes sense for you and your belly (common sense here, people).
• Spread on a baking sheet and toss all veg with a bit of avocado or grapeseed oil and salt and pepper to taste.
• Throw that baby into the preheated oven and roast up for 15-30 minutes. The veggies you choose will determine the time it takes. Just keep checking on it and when you look at them and drool a bit, they’re done.

You don’t have to just stick to salt and pepper. I love paprika and garlic with my green beans, Italian seasoning with my potatoes, and cumin with my carrots. Spices and seasonings are to vegetables like your favorite jeans are to you. They don’t change you, they just enhance what you’re already working with.

Finally, don’t be afraid to let the edges get a little burnt. It adds such a delicious flavor to the veg. Or maybe my mom just burned a lot of my food growing up; that’s for you to decide on your own.

The post Roasted Vegetables 101 – How to Roast to Perfection appeared first on Soya Hungry.

Having a bangin’ marinara sauce up your sleeve will always take your plain pasta dish to the next level. This sauce comes together with a little time, almost no effort, and will impress anyone you feed it to.

I prefer this sauce to be on the chunky side but if you like a smoother sauce blend it all up once it’s done simmering. This is a super easy make-ahead that will keep up to 4 days in the fridge.

• 2 tbsp olive oil
• 1 small white onion, diced
• 4 cloves garlic, sliced
• 1 28 oz can San Marzano peeled tomatoes
• 1 handful basil leaves, torn

• Heat oil in a large, high rimmed pan on medium heat. Add onion and garlic and sauté until soft (4-5 minutes).
• Add entire can of tomatoes to pan and season with a large pinch of salt and pepper. Bring to a simmer and gently smash tomatoes with a wooden spoon. Cover and simmer on low for 10 minutes.
• Add basil to sauce and recover for 5 additional minutes.
• Taste and adjust seasoning as needed.

The post Easy Tomato Sauce appeared first on Soya Hungry.