pinto beans

while they cook: run, then

brush off the dog’s dirty feet,

they will be ready

10 servings, 366 calories

2 lbs dried pinto beans + 1 T sea salt soaked overnight covered in 2 inches warm water, 1/3 c molasses, 1 T olive oil, 1 can diced tomatoes, 1 tiny can tomato paste, chipotle tabasco, smoked paprika, onion powder, oregano, dried mustard, 1/4 c balsamic, 1/4 c oj

simmer everything but balsamic and oj, covered, adding water if needed, a few hours or until tender; add rest, cook off excess water

fried spaghetti pie

when excess oil

can be poured without breaking

it’s ready to flip


1 lb spaghetti, cooked and cooled; 2 c marinara, 1 c parm, olive oil, red pepper flakes

combine everything except oil, heat 3 T oil in a nonstick pan, add rest, press down, cook 20 minutes on medium heat, rotating pot for even cooking, if oil is not bubbling at the sides, add oil; pour off excess oil and turn out to flip, repeat on other side, turn out, stand 10 minutes


boiling water,

a warm oven, everything

bagel seasoning

source, 12 servings, 170 calories

4 c flour, 2 packets yeast, 1.5 c warm water, 1 T sugar, 1 T salt, boiling bath: water + 2 t soda, brushing: melted vegan butter + maple syrup, toppings: raisins & cinnamon, rosemary & sea salt, everything bagel seasoning

combine water, yeast, sugar, stand 10 minutes; add flour, salt, knead 10 minutes; rise 1 hour; divide dough and knead in inside toppings; make 12 balls, poke a hole in middles, stretch out slightly; boil each side for 1 minute; place on silpat, paint with butter + syrup, sprinkle remaining toppings; 375 F, 30 minutes or until brown

beans and pesto

snowdrops disappear

under 5 inches of snow

that falls in one day

source, 2 servings

1 T olive oil, 2 T minced garlic, 2 cans small white beans, rinsed and drained; 1/2 c broth, black pepper, toppings: red pepper flakes, pesto

heat oil, garlic, pepper; add beans, cook 3 minutes, add broth, cook 5 minutes, mashing some beans

chocolate pudding

blocks of good chocolate

quarantined in the cupboard

for the last 6 months

source, 4 servings

1/3 c sugar, 1/3 c cocoa, 2 T cornstarch, pinch sea salt, 2 c full fat unsweetened almond milk, 6 oz bittersweet chocolate, 1 t vanilla

heat first 5 until bubbling, add chocolate, cook until thickened, remove from heat, stir in vanilla, pour into ramekins

pumpkin bread pudding

black plastic on the

newly-melted garden whips

in the wind like waves

source, 8 servings

1 can pumpkin, 1 can coconut milk, 12 slices bread, cubed; 1 t cinnamon, 1 t nutmeg, 1 t salt, 1/2 c brown sugar, 3/4 c mini chocolate chips

mix, sprinkle top with brown sugar in an oiled 9×13 dish, 350 F, 35-45 minutes

crusty bread

making oven steam:

a little excitement for

a dark, cold morning

source, 16 servings, 195 calories

3 c warm water, 2 packets yeast, 1.5 T kosher salt, 6.5 c flour

combine water, yeast, salt; add flour, stir to form a shaggy dough; rise 2 hours, covered lightly; divide into 2 loose, floured balls on floured silpat; rest 40 minutes; heat a baking stone on the middle rack of the oven and a pan on the bottom rack to 450 F; score loaves and transfer silpat onto stone, pour 1 c warm water into pan, bake 45 minutes or until brown

black beans

overnight soaking

expends similar effort

as can-opening

6 servings, 336 calories

16 oz goya dried black beans, 1 T sea salt, 1 T olive oil, 2 T maple syrup, 4 cloves picked garlic, 1 T oregano, 1 T vegetable bouillon, 2 T adobo paste, 1/4 c diced onion

cover beans and salt with 2 inches water and soak overnight, add rest, simmer, covered, until tender, 2-3 hours; cook off excess water