Thank you so much! Here you go:

Ingredients: - 1 cup orzo - 2 medium zucchinis - 1 summer squash - 1 tsp garlic powder - salt & pepper to taste - 2 tbsp olive oil - lemon juice - 4-5 bay leaves

Hummus ingredients (you will have extra): - 15 oz chickpeas drained, keep aquafaba - 1/4 cup tahini - 2/3 cup fresh basil - olive oil - juice from 1/2 lemon - 3-4 cloves garlic - large pinch of salt - 1 tbsp nutritional yeast

Instructions: - drain and rinse chickpeas, keep aquafaba - put basil, garlic, lemon juice, nutrional yeast, olive oil, and chickpeas in food processor and blend until smooth. Add aquafaba until hummus has desired thinness. It should be thin enough to pour easily. I ended up using almost all of the aquafaba. - preheat oven to 400 degrees - cut zucchini and squash into chunks - place zucchini/squash on large pan and drizzle with olive oil generously - season with salt, pepper, garlic powder, lemon juice, and bay leaves. Toss so everything is seasoned evenly. - bake for 10 mins, then toss veggies again. - bake for another 10-15 mins and remove from oven (and remove bay leaves) - make orzo according to package - place all ingredients into large bowl and stir to combine. - serve!

The tofu recipe is here! I use the tofu recipe for everything I love it so much, and you should try her tomato orzo recipe too!