|Miso and I, sizing eachother up (I'm Cary Grant, obvs)|
I started with roasting a gazillion vegetables- beets, zucinni, carrots, onions, sweet potato, a fistful of mushrooms, a tiny pasrnip, ect- with some oil, salt and pepper at 400 degrees (200 c) for about 25 minutes, or, long enough to call all three of my student loan officers. Then, I made the ridiculously simple miso tahiuni sauce--- whisk equal parts white miso and tahini, add a drizzle of agave nectar, and whisk in warm water until desired consistency is reached.
The end result was the super healthy plate of my dreams- mixed vegetables, roasted to perfection, fluffy quinoa and my perfect, heavenly miso-fix. Perfection attained.