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

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

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

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

crispy tofu & plantain bowls

wrap the tofu in

paper towel and press it

with something heavy

previous version, 4 servings

1.5 c rice cooked in 1 c water, 1 can coconut milk, pinch salt, 1 t minced garlic; 2 lbs tofu, pressed, sliced; 1 plantain, sliced; cornstarch, salt, canola oil; glaze: zest & juice of 1 lime, 1/2 c maple syrup, 1 T tamari, 1 T corn starch, canola oil; toppings: mango, avocado, kimchi, cilantro, green onion, mango coconut pepper sauce

toss tofu & plantain in cornstarch & salt; heat oil to shimmering, fry until crispy; remove from pan, deglaze with glaze ingredients, adding oil if needed; divide glaze between tofu and mango; assemble with toppings

lentil & eggplant stew

the soft mud under

the new snow shows itself on

the dog’s feet inside

source, 4 servings

2 eggplant, chopped, roasted with olive oil, kosher salt & pepper, coriander, 400 F until charred; 2 c mirepoix, olive oil, kosher salt & pepper, 1 T minced garlic, 2 T tomato paste, 1 c lentils, 1/2 c small pasta, 5 c broth, zest & juice of 1 lemon

cook mirepoix, oil, salt & pepper until soft; add garlic, tomato, cook 2 minutes; add lentils, broth, cook until lentils are done; add pasta, cook until done; add lemon; top with eggplant