blackened potato bowls

potatoes as black

as 6 am at the start

of daylight savings

3 servings

1/2 lb white beans, soaked overnight in 2 inches water, simmered until tender, drained, lightly salted; 6 oz spinach wilted with 1 T lemon juice & 1/2 t kosher salt; kimchi; potatoes: 4 sliced potatoes, 1 big sliced onion, 5 peeled cloves garlic, 2 T olive oil, 1/4 t sherry vinegar, 1 t rosemary, pinch kosher salt

fry potatoes, onion, garlic in oil, salt, rosemary until blackening; deglaze with vinegar, reduce heat, cook until tender; arrange beans, spinach, potatoes, kimchi in bowls

sesame noodles & cucumber salad

cool the noodles when

cooked and then serve them cold or

at room temperature

source, 4 servings

1 lb noodles, cooked, rinsed with cold water, tossed with sesame oil; sauce: 3 T toasted sesame oil, 3 T tamari, 2 T rice vinegar, 2 T tahini, 1 T peanut butter, 1 T maple syrup, 1 T fresh ginger, 2 t minced garlic, 2 t chile crisp; salad: cuke wedges, rice vinegar, salt, sugar, peanuts

mix sauce, microwaving to soften ingredients; combine noodles & sauce; serve with salad, kimchi

lentil stew with saffron

fry the leeks and then

deglaze the pan with saffron

and diced tomatoes

source, 6 servings

1.5 c lentils, 1 onion, halved; 2 bay leaves, kosher salt & pepper, 5 sliced potatoes, 3 T olive oil, 2 sliced leeks, 1 clove garlic, 1 sprig thyme, 2 T smoked paprika, pinch cayenne, pinch saffron+1/4 c cold water, 1 can diced tomatoes, 2 T sherry vinegar, parsley

boil lentils in 8 c water, bay leaves, onion, pinch salt, partly covered, 20 minutes; add potatoes, boil 10 minutes; cook leeks in oil, salt & pepper, paprika, garlic, thyme, cayenne until brown; add saffron & liquid, tomato & liquid, vinegar to leeks, simmer 5 minutes; add leeks to potatoes, cook down; top with parsley, more olive oil

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

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

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

white bean, garlic, & rosemary soup

one cup of pasta

is not a lot but it will

thicken up the soup

previous version, 6 servings

1 lb white beans, soaked overnight in 2 inches water, 1 t salt, 1/2 t soda, simmered until tender; 1 can diced tomatoes, cloves of 1 bulb garlic, 5 sprigs rosemary, 1/2 c olive oil, 4 c broth, 1/2 t kosher salt, 1/2 t red pepper flakes, vegan parm, 1 c pasta

fry rosemary, garlic, salt, pepper in oil until brown; puree beans, tomatoes, broth; add pasta & garlic oil, cook down; top with garlic, rosemary, parm

smoky chickpeas & pasta

soak a whole pound of

chickpeas for extra chickpeas

and aquafaba

source, 4 servings

oil: 1 c small tomatoes, 1/2 c olive oil, tiny can tomato paste, 2 T smoked paprika, 1/2 t kosher salt; pasta: 1 lb fettuccini, cooked al dente, tied into 8 nests; 2 T olive oil, 1 c dried chickpeas soaked overnight in 2 inches of water & 1/2 t soda, drained; 1/2 t soda, 2 t minced garlic; toppings: parsley, lemon

oil: char tomatoes in a dry pan, add rest, simmer 15 minutes, stand; pasta: fry nests in oil until golden, remove from pan; add peas & garlic to hot oil, cook 1 minute, add 4 c water, soda, salt, cook down 15 minutes or until peas are done; add pasta, top with sauce, parsley, lemon