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

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

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

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

chickpea coconut stew

one morning tulip

bulbs reveal the color they

will open into

source, 4 servings

2 cans chickpeas, drained and rinsed; 2 cans coconut milk, 1/4 c olive oil, 1 T minced ginger, 3 T minced garlic, 1 onion, chopped; 12 oz greens, salt, pepper, turmeric, red pepper flakes, 2 c broth, serve with: yogurt, mint, naan

cook oil, spices, onion, garlic until browning; add chickpeas, fry 8 minutes, adding oil if needed; add milk, broth, cook down 30 minutes; wilt in greens

beans and roasted tomatoes

different casts of mud

from the undersides of each

different pair of shoes

source, 4 servings

20 small tomatoes, roasted at 425 F until wrinkled in olive oil, thyme, salt, pepper; 2 cans small white beans, rinsed and drained; 2 T olive oil, 2 T minced garlic, 1 sliced onion, red pepper flakes, 1 t veggie bouillon, black pepper, 1/2 c parsley, zest & juice of 1 lemon

heat oil, garlic, onion, red & black pepper, bouillon, cook 5 minutes, add beans, 1.5 c water, cook, mashing some, 5 minutes; add tomatoes and liquid, heat through; add parsley and lemon

roasted potato and bean soup

smoked paprika and

a bunch of parsley from the

back of the fridge drawer

5 servings

3 onions & 2 potatoes, sliced and roasted with salt and oil; 4 c broth, 1 can diced tomatoes, 1 can great northern beans, rinsed and drained; 1 bunch parsley, cut up; smoked paprika, 1/4 c lemon juice

heat broth, roasted veggies, lemon, paprika, puree; add rest, simmer 20 minutes

lentil soup with kale chips

tired feet, snow flakes

in the air, standing right next

to the fireplace

source, 4 servings, 412 calories

olive oil, 1 chopped onion, 2 grated carrots, 4 t garlic, coriander, turmeric, chili powder, salt, pepper, 6 c broth, 1 lb red lentils, zest and juice of 2 lemons; 5 c kale leaves, rubbed with oil and salt, baked at 425 F until crispy

cook veggies in oil and spices until soft, add lentils and crisp them a little before adding broth, simmer until tender, immersion blender, add lemon and zest, season to taste, serve with kale