vegan quiche

pops and cracks on a

below zero night — the log

cabin cooling down

source, 6 servings

12 oz baby spinach, wilted & squeezed; 28 oz extra firm tofu, 1/3 c nutritional yeast, 1/3 c cornstarch, 2 T dijon, 2 T lemon juice, 2 t garlic powder, 2 t onion powder, 2 t smoked paprika, 1 t turmeric, 1 t salt

blend all but greens, add greens, bake in parchment-lined pie dish, 375 F, 45 minutes

baked crispy tofu with tomatoes & tiny pasta

bluejays knock the seeds

down to the patio where

the chickens eat them

source, 3 servings

1 lb pressed firm tofu, cubed; 1 T olive oil+pinch s&p+1 T cornstarch+1 t garlic powder+1 t oregano; 1 pint halved small tomatoes+1 sliced red onion+2 t minced garlic+2 t balsamic vinegar+1/2 t oregano+pinch s&p+2 T olive oil; 3 c cooked ancini di pepe; toppings: cilantro, balsamic glaze

dredge tofu in cornstarch, arrange tofu & veggies on separate halves of parchment-lined baking dish, 425 F, 40 minutes or until crispy, turning halfway through, broil; serve with pasta & toppings

cinnamon raisin sourdough toaster waffles

the cardinal sends his

wife to the feeder to see

if anyone’s home

17 4-inch waffles, 125 calories

1 c wheat chef, 1 t salt, 1 t soda, 1 T vanilla, 1 T cinnamon, 10 packets stevia, 1/4 c ground flax, 1 c raisins, 2 c white whole wheat flour, 2 c mooala unsweetened vanilla almond milk, 1 t canola oil (for greasing)

mix, rest 20 minutes, cook 1/4 c batter on greased nonstick iron

chocolate chip toaster waffles

small waffles for the

freezer, to the toaster or

the microwave too

18 4-inch waffles, 120 calories

2.5 c white whole wheat flour, 1 c lily’s stevia-sweetened chocolate chips, 10 packets stevia, 1 t kosher salt, 1/2 t powder, 2 T vanilla, 1 t cinnamon, 1/2 t nutmeg, 2 T namaste egg replacer, 3 T canola (including 1 T for greasing), 2.5 c mooala unsweetened vanilla almond milk

mix, cook 1/4 c batter on greased iron (even if nonstick)

black-eyed peas with blackened onion & garlic

blacken onion and

garlic in the broiler

or a gas burner

source, 4 servings

1 lb black-eyed peas, soaked overnight in 2-inches water; 1 peeled, halved, blackened sweet onion; sachet: 1 halved & blackened bulb garlic+10 peppercorns+4 cloves+2 bay leaves; 1 T olive oil, 1 T smoked paprika, pinch salt, 1 T maple syrup

simmer until tender, remove sachet, cook down, allowing bottom crust to form

tiny pasta & butternut squash

red squirrel poking its

head through a crack in the shed

where bird food is stored

source, 4 servings

2 lbs cubed butternut squash, 3 sliced shallots, 1/2 stick vegan butter, 1 T sage, 1 T rosemary, s&p, pinch red pepper flakes, 1/2 c white wine, 3 c broth, 2 c ditalini, zest & juice of 1 lemon, vegan parm & ricotta

brown butter; add shallots, herbs, spices, cook 2 minutes; add squash, cook on high heat until softening, browning, caramelizing; add broth, wine, pasta, cook until done; add lemon juice, top with cheeses, zest, more herbs & spices

crispy tofu nuggets

zucchini salted

and drained in a colander

while the tofu fries

source, 2 servings

3 small zucchini, cut into fries, salted, drained; 1 lb pressed tofu, cut into rectangles, dredged in 1/2 c cornstarch+1 t onion powder+1 t salt; 2 T canola oil, sauce: 1/2 c apricot preserves+2 t water+2 T rice vinegar+2 T tamari+pinch red pepper flakes+1 t onion powder

fry tofu in oil on both sides until crispy; serve with zucchini & sauce

brown butter lima beans & pesto

maple syrup &

extra nuts for bitter greens

in winter pesto

source, 4 servings

1 lb cooked unsalted big lima beans & liquid; pesto: 4 green onions, 2 c spinach, 2 c basil, 1/4 c pine nuts, 1/4 c pecans+walnuts, 1 t salt, 1-2 T maple syrup, zest & juice of 1 lemon, 1/2 c olive oil, 1/2 c bean liquid; 1/2 stick vegan butter, browned; toppings: s&p, lemon zest, red pepper flakes, vegan parm

pesto: food processor; heat beans in liquid, serve with slotted spoon; top with butter, pesto, toppings

cocoa cardamom waffles

oil free batter

can need an oiled iron

even if nonstick

11 servings, 200 calories

2 c white whole wheat flour, 1/4 c cocoa, 1/4 c ground flax, 1/4 c namaste egg replacer, 1/4 c diastatic malt powder, 1/4 c cacao nibs, 1 T vanilla, 1 t salt, 1 t powder, 2 t cardamom, 10 packets stevia, 2 3/4 c elmhurst milked hazelnuts, 1/2 c water

mix, cook

baked crispy noodles & tofu

wilt the noodles with

hot water, & pat tofu

dry before slicing

source, 3 servings

leaves of 3 baby bok choy+olive oil+salt; sauce: 2 T hoisin+1 t minced garlic+2 T maple syrup+2 T sesame oil+1 T sesame seeds; 1 lb sliced extra firm tofu; 1 T olive oil+2 T tamari+1 T sesame oil+10 oz ramen noodles cooked al dente; cilantro

place noodles in baking dish, dredge tofu slices in sauce & arrange in dish with no noodles under, top with remaining sauce; 450 F, 15 minutes, bottom rack; add bok choy, 450 F, top rack, 10 minutes or until crispy; top with cilantro