bok choy & noodle soup

no fancy spices

but brown mushrooms and soy sauce

make savory broth

3 servings

3 sliced scallions, 3 c mushrooms, kosher salt, 1 medium bok choy cut up, 3 T tamari, 2 T toasted sesame oil, 4 oz noodles, 1 c cubed tofu+1 t tamari, 1/4 c diced celery, kimchi

cook oil, scallion whites, mushrooms, salt until brown; add 4 c water, noodles, cook until noodles are done; add tamari, tofu, celery, & bok choy, wilt; top with scallion greens, more oil, kimchi

baked tofu wontons

a bowl of water

a podcast in the earbuds

the wontons are wrapped

filling: 8 oz firm tofu, pressed & diced; 1.5 c baby spinach+1/2 c scallions, salted & squeezed dry; 1/4 c diced celery, 1 T tamari, 1 T chile crisp; sauce: rice vinegar+sesame oil+maple syrup+tamari+chile crisp; 50 wonton wrappers

combine filling & wrap; bake on parchment-covered baking sheets, 350 F, 35 minutes, serve with sauce

healthy chocolate & pumpkin brownies

just before it’s light

enough to turn off the lights

the birds are outside

source, 16 servings, 175 calories

2 T flax + 6 T water, 1 c pumpkin puree, 1/2 c nut butter, 1/2 c melted coconut oil, 1/4 c maple syrup, 2 t vanilla, 3/4 c cocoa, 1/2 t soda, 1/2 t salt, 1/2 c stevia-sweetened chocolate chips

mix all but chips, pour into parchment-lined 8×8 pan, sprinkle with chips, 350 F, 45 minutes

cornbread & chili muffins

chili and cornbread

in a cheesy muffin to

eat while standing up

24 servings, 165 calories

2 c aquafaba, 1 can black beans, rinsed & drained; 3/4 c sliced dry-pack sundried tomatoes, 2 c shredded vegan parm, 1/4 c maple syrup, 1 t chili powder, 1 t smoked paprika, 1 T powder, 2 c cornmeal, 1.5 c flour; toppings: 1/2 c shredded vegan parm, sweet & hot jalapeños

mix, use silpat, top with cheese & jalapeño slice, 350 F, 20 minutes

chickpeas & round pasta

the kitchen window

shows the rabbit living by

the shed chewing twigs

source, previous version, 6 servings

1 lb dried chickpeas, soaked overnight in 8 c water, 1 t soda, 1 t kosher salt, simmered until tender; 1 clove smashed garlic+red pepper flakes+kosher salt+1 T rosemary fried in 4 T olive oil until golden; 2 T olive oil, 2 cloves smashed garlic, tiny can tomato paste, 1/2 c round pasta, 4 c hot chickpea water, kosher salt & black pepper, red pepper flakes, vegan parm

heat oil, garlic, spices, cook until golden, add tomato, peas, pasta, cook until bottom starts to brown, add water, mixing in bottom crust, simmer until brothy & pasta is done; top with garlic oil, parm

bread knots

drizzle oil last

so the rest of the toppings

don’t slide off the sides

12 servings, 225 calories

2 c aquafaba wrist temp, 1 packet yeast, 1 T sugar, 1 t kosher salt, 5 c flour; toppings: 2 T maple syrup, 1 t kosher salt, 2 T olive oil

knead 5 minutes, rise 1 hr; make 12 knots, place on silpat on 2 rimmed baking sheets, add toppings, rest 30 minutes; 400 F, 25 minutes

double chocolate energy balls

lots of glue to make

them not-crumbly enough

to eat in the car

27 servings, 130 calories

2 (4-oz size) containers gerber bananas, 2 c cocoa, 1/2 c d’vash date nectar, 1 c lilly’s stevia-sweetened chocolate chips, 1 c almond flour, 1 c chopped walnuts, 1 t cinnamon, 1 t kosher salt, 1 t vanilla

food processor, pulsing in chips at end, form balls, freeze until set

crispy tofu & spring rolls with tamarind sauce

one sauce for dipping

the spring rolls and for frying

the crispy tofu

4 servings

sauce: 14 oz tamarind concentrate+2 T maple syrup+1/4 c rice vinegar+2 T tamari; rice: 2 c rice cooked in 1 can coconut milk, 1 t kosher salt, 1 c water; tofu: 32 oz extra firm tofu, pressed, cubed; 2 T olive oil, 1/4 c cornstarch; rolls: lettuce & basil wrapped in 8 spring roll wrappers; toppings: avocado, mango, kimchi, lemon & lime wedges, cilantro

coat tofu in cornstarch, fry in oil until brown, deglaze with half of sauce, serve with toppings on rice; serve rolls with remaining sauce