farro & white bean soup

start after lunch so

farro can have its hour

of simmering time

source, 6 servings

olive oil & vegan butter, 2 c mirepoix, kosher salt & pepper, 6 c broth, 4 cloves peeled garlic, 1 c dry farro, 1 can small white beans, drained & rinsed; 1 can diced tomatoes & liquid, 1/4 c parsley, 1/4 c basil

cook mirepoix & garlic in fat & spices until translucent; add beans, tomatoes, farro, broth, simmer until tender; turn off heat, add herbs


chop nuts & veggies

in the food processor just

short of a puree

source, 4 servings

1 lb tagliatelle, cooked; 1 lb mushrooms, 1 c toasted walnuts, 2 c mirepoix, olive oil, salt & pepper, 1/2 c white wine, tiny can tomato paste, 2 c broth, 1/2 c half & half, parm

process mushrooms, walnuts, mirepoix in food processor separately; cook mushrooms in oil in single layer until browning, toss with salt, remove; cook mirepoix in oil and salt until almost dry; add mushrooms, walnuts, pepper, cook 2 minutes; add wine, cook 2 minutes; add tomato paste, cook 2 minutes; add stock, simmer until thick; add half & half; serve over pasta, top with parm

spiced chocolate cake

sometimes it takes 2

or even 3 bowls to make

a chocolate cake


10 T butter + 1 1/4 c chocolate chips, melted; 6 eggs, separated; 1/2 c cocoa, 1 t cinnamon, 1/2 t cayenne, pinch salt, 1/2 c brown sugar, 1/2 c sugar

beat whites & sugar to form soft peaks; beat yolks, brown sugar, cocoa, spices; mix in melted chocolate; fold in whites, bake in buttered pie dish, 350 F, 38 minutes

pumpkin rye loaf with chocolate

shy cardinal pairs

watching the crowded feeder

from surrounding trees

10 servings, 300 calories

1 can pumpkin, 3.5 c rye flour, 2 namaste egg replacer eggs, 1 T powder, 1 t kosher salt, 1 T vanilla, 2 T olive oil, 1/2 c maple syrup, 1/2 c mini chocolate chips, 1/2 c unsweetened vanilla almond milk, toppings: stevia, cocoa, cinnamon

mix, pour in oiled loaf pan, sprinkle toppings, 350 F, 60 minutes

pumpkin curry & yeasted naan

vegan or dairy

yogurt and milk for the naan

use plain and full fat

curry source, naan source, 4 servings

naan: 4 c flour, 2 T canola oil, 4 T yogurt, 1 packet yeast, 1 T sugar, 1 t kosher salt, 1 t powder, 1 c warm milk; curry: olive oil, 1 sliced onion, 1 T minced garlic, 2 sliced jalapeƱos, 1 bay leaf, 1 t dried ginger, 2 t garam masala, 2 t cumin, 1 t turmeric, 2 cans chickpeas, rinsed & drained; 1 can pumpkin, 1 can coconut cream, juice of 1 lime, cilantro; toppings: cilantro, lime wedges, rice

naan: knead to form shaggy dough, adding warm water if needed, rest 30 minutes; cook 8 flattened balls on both sides on hot heavy nonstick pan; curry: heat oil, spices, garlic, onion, jalapeƱos, cook 5 minutes; add chickpeas, pumpkin, cream, lime juice; simmer 10 minutes, adding water if needed; add cilantro; serve with naan and toppings

rye cookies

sourdough goes out

of fashion, then rye flour

repopulates shelves

24 servings, 170 calories

4 c rye flour, 2 (4-oz size) containers gerber bananas, 1/2 c maple syrup, 1/4 c olive oil, 2 namaste egg replacer eggs, 1 t kosher salt, 1 t soda, 1 T vanilla, 1 t cinnamon, 1 t nutmeg, 1 t cardamom, 1 t orange zest, 1 c mini chocolate chips

mix, make flattened balls on silpat, 375 F, 20 minutes

noodle bowls

take things from the fridge

put them in a bowl, warm up

in the microwave

1 serving, 350 calories

3.5 oz baked tofu, 4 oz kelp noodles, 1/4 c dried shitake mushrooms, 1 T miso or tom yum paste, 1/4 c frozen kale, toppings: pickled ginger, kimchi, roasted seaweed, furikake, herbs

cover with water, microwave, add toppings