crispy artichoke couscous bowls

artichoke halves cooked

with lemon, oil & salt

tender and crispy

source, 3 servings

9 oz israeli cousous, cooked; 3 halved artichokes, lemon juice, 1 bunch green onions, 1 c cooked peas, olive oil, s&p, 1/4 c dill+mint, 2 smashed cloves garlic+1 c vegan plain yogurt+pinch salt, preserved lemon

roast artichokes, onions, s&p, oil, lemon juice on parchment-lined pan, 425 F, until artichokes are blackening; add peas & half of herbs; top couscous with veggies, yogurt, preserved lemon, remaining herbs

crispy chickpea & brussels sprouts pasta

newborn fawn waits in

the tall grass while its mother

goes for refreshments

source, 3 servings

8 oz pasta+2 c pasta water; olive oil, s&p, 1 can rinsed & drained chickpeas, 2 smashed cloves garlic, 1 lb sliced brussels sprouts, 2 T capers, 1/4 c lemon juice, red pepper flakes, chives

toast chickpeas in oil, s&p; caramelize sprouts in oil, red pepper, s&p, garlic; add pasta, water, half of chickpeas, capers, lemon, chives, cook 5 minutes; top with remaining chickpeas, more black pepper & chives

israeli couscous with crispy tofu & roasted cruciferae

roasted broccoli

and brussels sprouts caramelize

with crispy tofu

source, 5 servings

2 lbs extra firm tofu, pressed, dredged in cornstarch+olive oil+s&p; 4 c cooked israeli couscous; 4 lbs broccoli & brussels sprouts+olive oil+s&p; 1/4 c slivered almonds; sauce: 1/2 c nutritional yeast+1/4 c water+1/4 olive oil+zest&juice of 2 lemons+1 T dijon+1/2 t garlic powder

roast veggies & tofu on parchment, 450 F, 40 minutes or until crispy, broil; mix couscous & half of sauce, top with grains & tofu, remaining sauce, nuts

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

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

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