brown the vegatables

then bake everything

until it’s set up

6 servings

2 potatoes, 1 red onion, 1 tomato, 3 cloves garlic, 3 c kale, 1/2 stick butter, 1/2 c wine, 4 eggs, 1/2 c half & half, kosher salt & pepper, 1/2 c feta, 1/4 c shredded parm, herbs

slice veggies; in cast-iron pan, fry onion, garlic, potatoes, salt & pepper, in butter until browning, add tomatoes & kale, fry 2 minutes; add wine, boil 1 minute; remove from heat, add half & half, crack in eggs, mix; top with cheese; 350 F, 35 minutes until set up, top is brown, and veggies are tender; top with herbs

stuffed cabbage

choose a cabbage with

big leaves and remove thick stems

for easy rolling

4 servings

1 c rice, 1 T spanish rice seasoning, 2 red onions, sliced; olive oil, 1 head cabbage leaves, wilted in microwave; 1 can artichoke hearts, drained; 1 small tomato, sliced; 1 c wine

heat veggies & spices in oil, cook until browning; add rice, cook 1 minute; fill cabbage leaves with rice; return to pan, add wine and cover bottom of pan with water; steam, covered, until rice is done, adding water as needed; remove lid, brown bottom

gingerbread sandwich breakfast cookies

lemon, balsamic,

allspice: umami instead

of the molasses

previous version, 11 servings, 192 calories

3 c white whole wheat flour, 2 (4-oz size) containers gerber bananas, 6 packets stevia, 1/2 t soda, 1/2 t powder, 1 t salt, 1 T vanilla, 2 t ginger, 2 t cinnamon, 1 t cardamom, 1/2 t allspice, 2 t balsamic, 2 T ground flax, 1/2 c warm water, 1 T lemon juice; frosting: 1 T nut butter, melted; 6 packets stevia, pinch salt, 1 c cocoa, scant 1/2 c warm water

stand mixer until ball forms, roll out on silpat, cut 22 rounds with pastry cutter, bake on silpat, 350 F, 13 minutes; combine frosting ingredients; sandwich

baguettes with whole wheat

adjust the water

temperature in case the food

processor heats up


3/4 c white whole wheat flour, 1 packet instant yeast, 3 c flour, 2 t salt, 1.5-2 c warm water

food processor, adding water until a ball forms; flour ball, rise 2 hours; form 3 logs with floured hands, rest 20 minutes; form baguettes, slash tops; bake on heated stone, 465 F, 30 minutes

chickpea and pasta soup

dead leaves cling on dry

branches in the gusty dawn

of winter morning

source, 4 servings

1 can chickpeas, rinsed; 1 big can whole tomatoes, undrained; 2 c mirepoix, 3 t minced garlic, 2 t rosemary, 1/2 t red pepper flakes, kosher salt & pepper, olive oil, 4 c chopped kale, 1 c dilatini, lemon juice, basil

cook onion, garlic, spices & herbs in oil until browning; add tomatoes & beans, mashing some; add pasta & 3 c water, cook until tender; add greens; serve with olive oil, basil, & lemon juice

pad thai

microwave the sauce

ingredients until just

bubbling a bit

source, 6 servings

8 oz pad thai noodles, cooked, tossed with oil; 4 T tamarind paste+1/3 c maple syrup+2 T rice vinegar+pinch red pepper flakes; oil, 1 bunch chopped scallions, 1 t minced garlic, 4 c shredded cabbage, 1 c bean sprouts, 14 oz extra firm tofu, pressed, sliced; toppings: roasted salted peanuts, cilantro, lime wedges

microwave tamarind sauce ingredients; heat scallions & garlic in oil, add veggies, tofu, cook until tofu browns; add noodles, sauce; serve with toppings

crispy tofu & sweet potatoes

after a long run

the dog licks the icicles

from his legs and feet

source, 3 servings

5 sweet potatoes, wedged; 14 oz extra firm tofu, pressed & sliced; 2 T sesame oil+2 T tamari+2 T maple syrup+1 T rice vinegar; 1 T cornstarch, kosher salt & black pepper, 1 bunch scallions sliced lengthwise+1 T kosher salt+1 T sugar+2 T rice vinegar; toppings: cilantro, chili oil, roasted salted peanuts

toss tofu with cornstarch and half of sauce, arrange potatoes & tofu in single layer on oiled foil on baking sheets, sprinkle potatoes with salt & pepper; bake 400 F, 1 hour or until brown, turning once; top with rest of sauce, scallions, toppings

eggplant & scallions

sweat the eggplant: salt

it and then dry it off when

30 minutes pass

source, 4 servings

3 asian eggplants, wedged, sweated; 2 T gochujang+1 T tamari+2 T maple syrup+1 T sesame oil+2 t minced garlic; 1 bunch scallions sliced lengthwise, fried in olive oil until crispy; some greens left raw, kimchi

in hot oil after removing scallions, sear eggplants on each side until brown; deglaze with sauce, top with scallions & kimchi

buckwheat gingerbread biscotti with chocolate & sea salt

bake on the solstice

and they’ll be ready before

the sun is awake

previous version, 20 servings, 262 calories

3 c buckwheat flour, 2 t ginger, 2 t cinnamon, 1 t salt, 1/2 t black pepper, 1/2 t soda, 1/2 t powder, 1/2 c canola oil, 1/2 c molasses, 1/2 c brown sugar, 1 T namaste egg replacer + 1/2 c warm water; toppings: 10 oz chocolate chips, melted, sea salt

use stand mixer; bake 2 logs on silpat, 350 F, 20 minutes; slice, 350 F, on silpat, 15 minutes; drizzle with chocolate on wax paper, sprinkle sea salt while chocolate is wet