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

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

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

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

bolognese

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

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

couscous cake

the chipmunks who eat

the fallen-down birdseed have

gone on vacation

source, 6 servings

sauce: 2 peppers, halved; 1 tomato, halved; 1 bulb garlic, top cut off; 1 onion, top cut off; olive oil, kosher salt & pepper, 2 T sherry vinegar, 1 T maple syrup; cake: 2 c israeli couscous, cooked in salted water; kosher salt & pepper, 8 green onions, halved, fried in olive oil until crispy; olive oil, 6 oz spinach, wilted in hot olive oil; 1 c full fat plain yogurt, 1 c shredded mozzarella, 1/2 c grated pecorino, 1/3 c flour, 2 eggs, 2 T minced garlic, 1 T coriander, 1 T basil

sauce: roast veggies with little oil, salt & pepper, on foil, garlic & onion wrapped in foil, 425 F, 40 minutes; blend with rest and more olive oil; cake: combine all but some fried onions, press into hot well-oiled pan, cook 10 minutes, slide onto plate, cook other side 10 minutes, adding oil and shaking pan as needed; top with more pecorino and remaining onions

lemon ricotta pasta

reserve 2 cups of

pasta cooking water, though

all might not be used

source, 6 servings

1 lb pasta, cooked in salted water; 1 c ricotta, 1 c grated parm, zest & juice of 2 lemons, kosher salt & pepper, red pepper flakes, basil

heat ricotta, parm, zest & juice, salt, pepper; add pasta water, starting with 1 c; stir; add pasta; top with more parm, red pepper flakes, basil, black pepper

artichoke dip pasta

geese fly overhead

the dog jumps in the air, a

silhouette at dusk

source, 5 servings

8 oz shells, cooked al dente in salted water; 2 T olive oil, 2 t minced garlic, pinch red pepper flakes, 12 oz spinach, 1 can quartered artichoke hearts, drained; 2 c cream, 1 c grated parm, 6 oz sliced mozzarella, kosher salt & pepper

heat oil, garlic, spices, cook 2 minutes; add spinach, artichokes, cream, parm, pasta, stirring to incorporate after each; divide in ramekins, top with mozzarella, 400 F, 25 minutes