crispy tofu & coconut red curry

chickens and roosters

like some famous paintings make

more sense from afar

source, 4 servings

2 lbs extra firm tofu, pressed, cubed, dredged in cornstarch; 1 can coconut milk, pinch salt, 1 T red curry paste, olive oil, 1 T grated ginger, 2 sliced shallots, 2 smashed cloves garlic, 2 T cut up cilantro stems, 8 oz sliced mixed mushrooms, 1 c peas, 2 c cut up broccoli, zest & juice of 1 lime, 3 T maple syrup; toppings: cilantro, basil, sliced pickled jalapeƱos, kimchi, more curry paste; rice

heat oil, shallot, garlic, ginger, curry, salt, tofu; fry on one side until tofu is crispy, add mushrooms, fry other side; add milk, stems, syrup, lime, cook until thickening; add peas & broccoli, cook until done; serve with toppings & rice

beans & rice with crispy sweet potato & jammy tomato

only the dog is

aware of the moles & voles

running underfoot

source, 3 servings, 600 calories

3 c cooked black beans, 3 c cooked wild rice, 1 sliced sweet potato, 1.5 c grape tomatoes, 1 T stardust chile dipping powder, salsa verde, cilantro

arrange potato & tomatoes on separate halves of parchment-covered baking sheet, top with stardust, 425 F, until tomatoes are jammy & potatoes are crispy; top beans & rice with potato & tomatoes, salsa, cilantro

crispy tofu & snap peas

18 inches of

snow from monday night is gone

by friday morning

source, 4 servings

1 lb extra firm tofu, pressed, sliced, dredged in cornstarch; oil, s & p, 2 c snap peas, 2 T grated ginger, 2 smashed cloves garlic, 1 can coconut milk, 1 T tamari, 2 t molasses, 1/2 c toasted cashews, 1 T rice vinegar, 4 sliced scallions, 1/4 c mint+parsley, pinch red pepper flakes

fry tofu in oil, s & p, until crispy; add ginger & garlic, cook 1 minute; add milk, molasses, tamari, cook until thickened; add cashews & peas, cook 1 minute; add rest; serve over rice

brown sugar toaster waffles

medium-sized birds

cowbirds & vibrant grackles

appear together

10 4-inch waffles, 285 calories

2 c white whole wheat flour, 1 c brown sugar, 1/4 c namaste egg replacer, 1 t salt, 1 t powder, 1 T vanilla, 1.5 c mooala unsweetened vanilla almond milk, 2 t canola oil (for greasing)

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

barley & leek soup

some miso in the

refrigerator takes the

place of many broths

source, 4 servings

olive oil, 6 smashed cloves garlic, 3/4 c pearled barley, 2 t tamari, 1 lb sliced asparagus, 3 sliced leeks, 1 c peas, 1 T miso, 2 t grated ginger, 2 T rice vinegar

cook leeks, garlic, oil until browning; add barley, cook 1 minute; add 6 c water, tamari, cook until done; add peas & asparagus, remove from heat, add rest

red beans & crispy polenta

vegetarian

suet in the bird feeder

is sprouting green shoots

source, 8 servings, 315 calories

1 lb whipple beans, cooked; 1 can diced tomatoes + juice, 1 tiny can tomato paste, 4 sliced shallots, 2 smashed cloves garlic, 1 T olive oil, 18 oz tube polenta, sliced; 2 T balsamic, 1 T miso, toppings: herbs, black pepper, lemon juice

heat oil, garlic, shallot in cast-iron pan, cook until browning; add all but polenta, cook until thickening; top with polenta, broil; add toppings

sweet potato & pumpkin sourdough focaccia

divide the dough to

ensure that the bottom dough

bakes up more firmly

1 c wheat chef, 1 t sea salt, 1 can pumpkin, 1 sliced boiled sweet potato, 2 T chia seeds, 2 T diastatic malt powder, 2 T chopped pecans, 1 c rye flour, 1 c flour, basil+sea salt, olive oil

mix all but potato, basil, oil; divide, add potato to half; doughs will be wet; make 4 rounds of plain dough on parchment-covered stone, top with potato dough, olive oil; rest 2 hours; 400 F, 1 hour; top with basil

baked yellow eye beans

cooked in plain water

until 8 out of 10 beans

are creamy & soft

source, 8 servings, 330 calories

1 lb yellow eye beans cooked al dente+1 c liquid, 2 T olive oil, 4 halved shallots, 1 can diced tomatoes+juice, tiny can tomato paste, 1/2 c molasses, 1/4 c mustard

place shallots over oil in cast-iron pan, add rest, 350 F, 1.5 hours