LINKDING

1 large bunch swiss chard 2 tsp coriander seeds, ground 2 tsp turmeric 3/4 tsp cayenne 1 tsp cumin seeds, ground 1 tsp freshly ground black pepper 3 Tbsp oil 1 medium onion, thinly sliced 2 garlic cloves, finely chopped 2-inch piece of ginger, finely chopped 2 cans chickpeas salt 4 cups coconut milk or chicken broth 1/2 cup cilantro leaves & stems 2 Tbsp lemon juice Chop the chard. Combine the spices in a small bowl. In a large pot combine oil, onion, garlic, ginger, and the stems from the chard. Cook over medium-high heat. Stir frequently until fragrant and onions start to frizzle and become golden brown along edges, 8-10 min. Add spice mixture and cook, stirring constantly, until fragrant, about 1 minute. Add chickpeas, salt, and coconut milk. Bring to simmer and add chard leaves. Cook until leaves are tender and sauce has reduced and thickened, about 10 min. Remove from heat. Add cilantro and lemon juice. Taste and adjust with more salt or lemon juice if needed.

Ingredients: Squash 1 Tbsp. extra-virgin olive oil 1 Tbsp. white miso 2 tsp. pure maple syrup or brown sugar 1 tsp. regular soy sauce or tamari 1 small kabocha squash (about 2 lb.), peeled, cut into 1"-thick wedges, or 1 small butternut squash (about 2 lb.), peeled, cut into 1" pieces Broth and assembly 1 Tbsp. extra-virgin olive oil 1 (1") piece ginger, coarsely chopped 2 garlic cloves, coarsely chopped 4 cups low-sodium vegetable broth 2 Tbsp. white miso Kosher salt, freshly ground pepper 1 large bunch broccolini (8–10 oz.), halved crosswise, thicker stalks halved lengthwise 4 (5-oz.) packages wavy ramen noodles, preferably fresh Handful of cilantro leaves with tender stems Preheat oven to 400°F. Whisk oil, miso, maple syrup, and soy sauce in a small bowl until a thick paste forms. Place squash on a rimmed baking sheet and scrape dressing over; toss to coat. Arrange squash in a single layer and roast until fork-tender (it will be a little caramelized in spots), 25–30 minutes. Heat oil in a medium pot over medium-high. Add ginger and garlic and cook, stirring, 1 minute. Add broth and bring to a boil. Remove from heat. Set 8 roasted squash wedges (or about 2 cups if using butternut) aside for serving. Add miso and remaining squash to pot and blend with an immersion blender until mostly smooth; season with salt and pepper. (Alternatively, you can let broth cool slightly, then purée with sqush and miso in a regular blender.) Meanwhile, bring a large pot of salted water to the boil and cook broccolini until crisp-tender, about 3 minutes. Using tongs, transfer to a plate. Add noodles to same pot and cook according to packet directions. Drain and divide noodles among bowls. Ladle broth over noodles and arrange broccolini and reserved squash (cut in half if they are very big) on top. Scatter cilantro over.

Ingredients 1 cup dried soybeans (meju kong) 4 Tbsp roasted pine nuts or any other nuts of your choosing 2 tsp roasted sesame seeds more for garnish salt to taste 1 small pickling cucumber, julienned 1 small tomato, sliced (or watermelon) - optional somyeon/somen (thin wheat flour noodles) - about 4 ounces per serving Instructions Rinse and soak 1 cup dried soybeans for 5 to 6 hours or overnight. (Yields about 2 to 2 1/4 cups soaked beans.) Add enough water to cover the beans, bring to a boil and cook for an additional 3 – 4 minutes. (Do not overcook.) Drain and place the beans in cold water to cool. Rub the beans with your fingers to remove the skins. Pour out the skins that rise to the top. Add more water. Repeat this process to remove as much as possible. In a blender, puree 1/2 of the cooked beans, 2 tablespoons of nuts, and a teaspoon of sesame seeds, if using, in about 2 cups of cold water as fine as you can. (The finer it is, the creamier the result will be.) Repeat with the remaining beans. Add water (no more than a cup) to adjust the thickness of the liquid. Run the puree through a fine strainer for a smooth milk-like texture, stirring with a spoon to force it through. (This step is optional.) Lightly salt to taste. Stir well. Refrigerate to chill. Bring a medium pot of water to a boil. Cook somyeon noodles according to the package instructions (about 3 minutes). Drain quickly and shock in cold water to stop cooking. Drain again and rinse in icy cold water. Make serving size mounds. Place the mounds in a colander to drain. Stir up the solids settled on the bottom of the soy milk and pour over the noodles in a serving bowl. Garnish with the julienned cucumbers, tomato pieces and/or sesame seeds. Drop in a few ice cubes and serve very cold.

ingredients 2 to 6 slices of bacon diced (optional) 2 tablespoons butter 2 carrots diced 2 ribs celery diced 1 onion diced 2 cloves garlic minced 1 3/4 cup dried yellow split peas 2 to 4 cups of pork broth, plus enough water to make 8 cups of total liquid 2 bay leaves 3 teaspoons thyme 3/4 teaspoons salt 1/4 teaspoon pepper Maple syrup to drizzle (optional) DIRECTIONS If using bacon, begin by putting it into a large pot and frying until it begins to crisp ever so slightly Add the butter carrots, celery, onion and garlic; cook, stirring occasionally, until softened and golden, about 15 minutes. Stir in split peas, bay leaves, thyme, salt and pepper; cook, stirring, for 2 minutes. Stir in broth and water. Bring to boil; reduce heat, cover and simmer, stirring occasionally, until peas are very soft and soup is thickened, 1-1/2 to 2 hours. Discard bay leaves and serve with a drizzle of maple syrup if desired NOTES 15 min at high pressure plus 10 min release in the Instant Pot is infinitely simpler and more foolproof than cooking on the stovetop, and may even taste better; pressure cooker ratio is 6 cups stock to 2 cups split peas instead of using bacon you can use ham, plus frying in lard/bacon fat.

ingredients frozen chicken breasts garlic powder sage thyme bay leaves peppercorns salt onion carrot celery olive oil 1. put everything except the vegetables & oil into instant pot with water up to the max fill line. Set the instant pot to cook 45 minutes at high pressure, and let it release naturally for at least 10 minutes before releasing pressure. 2. dice up the vegetables finely, at a ratio of 2:1:1 for onion:carrot:celery volume. put the vegetables in a large frying pan with oil and cook at a low temperature until soft and well-cooked, without browning the vegetables. 3. shred the chicken, and mix the chicken, broth, and vegetables into a pot. bring up to a boil and simmer briefly to meld the flavours. add a few cups of extra water, and additional salt to taste.

4 cups chicken broth 1 medium onion 2 cloves garlic One 1-inch piece fresh ginger 1 1/2 pounds carrots (5 large) 1 Tbsp olive oil 1/4 tsp ground allspice 1/2 cup unsalted roasted cashews 2 tsp honey 1/4 tsp ground pepper Chop the onion and mince the garlic and ginger. Slice the carrots into 1/4-inch-thick coins. Heat the oil in a medium pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic and ginger and cook for 1 minute more. Stir in the allspice and cook for 30 seconds. Stir in the carrot coins, then add the chicken broth, and simmer until the carrots are tender, 8 to 9 minutes. Remove the pot from the heat, stir in the cashews, honey, and pepper, and then puree the soup in 3 batches in a blender until smooth. (Alternatively, use an immersion blender.)

<blockquote>Cabbage – I used 2 bags of cabbage chopped in strips from the freezer. Probably 3 cups. Let thaw ahead of time Stewing beef – I used one bag from the freezer probably around 1 lb. Let thaw ahead of time 2 T Butter Melt butter in pan. Caramelize cabbage. This will take a while. Then, pulse in food processor until small pieces. Sear stewing beef and chop into small pieces. Put stewing beef and cabbage in crock pot with four cups of beef broth. Cook on low for 3 hours. Add can of diced tomatoes (796mL can) and a can of tomato paste. If you are adding chopped potatoes and/or carrots do this now. Cook on high for 4 hours Add 1 T of white vinegar, salt and pepper to taste, and dill. My diced tomatoes were Italian seasoned. Not sure how this impacted the overall flavour.</blockquote> my version: 3-4 cups cabbage sliced into small pieces vegetable oil 1 lb stewing beef, cut into bite-sized pieces beef bouillon 1 can diced tomatoes 3 potatoes, chopped 3 carrots, chopped 1 T white vinegar 2T dill salt pepper In a large pan, slowly caramelize the cabbage the same way you do onion. This will take a long time! Put the stewing beef and caramelized cabbage into a crock pot along with 4 cups beef broth. Cook on low for 3 hours. If your beef is frozen, give it extra time, and poke it at some point in the cooking process to break apart the chunks of beef. Add the can of diced tomatoes, the carrots, and the potatoes. Cook on high for 4 hours. Add the vinegar and dill, as well as salt and pepper to taste. Stir well and serve.

You know, just because I currently have my go-to cheaters ramen recipe memorized doesn't mean I always will, I'd better document it Put into a pot: 1/2 to 1 tsp rice vinegar 1.5 Tbsp low sodium soy sauce 1 Tbsp chicken better than bouillon Dash of sriracha to taste Dash of fish sauce 3 c water Greens (if from frozen) Cook until boiling and greens are melted. Add 1 egg and let it kind of poach. When egg is partly cooked add 1 block of ramen type noodles (no flavouring packet). If using fresh greens, add them at the same time as noodles, or earlier depending on type of green. Cook until egg and noodles are done. Put in large bowl and top with a few dashes of sesame oil. Also good with herbs or green onions added at the end if available.

Ingredients 1 quart chicken or beef stock 4 large eggs 3 ounces (85g) freshly grated Parmigiano-Reggiano cheese Freshly grated nutmeg, to taste (optional) Freshly grated lemon zest and/or fresh lemon juice, to taste (optional) Finely minced flat-leaf parsley, to garnish (optional) salt to taste Directions 1. In a medium saucepan, heat stock over medium-high heat until simmering. Lower heat to a bare simmer. Season lightly with salt. 2. Meanwhile, in a mixing bowl, whisk together eggs and cheese until thoroughly mixed. 3. Slowly pour egg mixture into the soup while whisking. Return to a simmer, then remove from the heat. Season with salt once more, if needed. 4. You can season and garnish the soup as desired. A light grating of nutmeg is traditional, as is some finely grated lemon zest, and even a squeeze of fresh lemon juice. Garnish with parsley, if you like. Serve hot. (can have greens added as well)

2 onions 1 Tbsp fresh ginger, microplaned 1 Tbsp vegetable oil 1 tsp ground coriander 1/2 tsp ground cardamom 1 small butternut squash 1 cup red lentils 6 cups chicken or vegetable broth spinach to taste (optional) 1 Tbsp lemon juice Black pepper Cook onions and ginger in oil, add coriander and cardamom and cook 1 minute, stirring. Add squash and broth and cook briefly. Add lentils and continue cooking until lentils and squash are both done. Add spinach if desired, lemon juice, and black pepper

1 cup whole-milk plain yogurt (not Greek) - older yogurt better for more tangyness 1/4 cup chickpea flour 1 tsp. ground turmeric 1 Tbsp. plus 4 1/2 tsp. ghee or extra-virgin olive oil, divided 5 whole cloves 2 bay leaves 1/2 tsp. black peppercorns 1/2 tsp. black mustard seeds 1/2 tsp. fenugreek seeds 1 1/2 tsp. cumin seeds, divided 2 tsp. kosher salt, plus more if needed Fresh lime juice (optional) 3 dried red chiles 1/2 tsp. asafetida (optional) 1/4 tsp. red chili powder (eg cayenne) Cooked rice (for serving) Mix yogurt and chickpea flour in a large measuring glass until smooth and homogeneous. Stir in 1 cup water, followed by turmeric—the mixture should be a pale yellow color; set aside. Melt 1 Tbsp. ghee in a medium Dutch oven or other heavy pot over medium heat. Add cloves, bay leaves, peppercorns, mustard seeds, fenugreek seeds, and ½ tsp. cumin seeds and cook, stirring, until mustard seeds start to pop, about 1 minute. Reduce heat to low and add reserved yogurt mixture and 3 cups water; mix well. Season with 2 tsp. salt. Taste — the mixture should be tangy, rich, and distinctly flavored by the spices. Add lime juice to taste and more salt if needed. Increase heat to high and bring to a boil, stirring constantly (if you stop stirring, it will curdle). Insert a large long-handled spoon into the pot to prevent soup from boiling over and let cook 10 minutes without stirring (if at any point it looks like it might boil over, reduce heat to medium-high for a minute before turning it back up). The kadhi should become thicker and brighter in color and look like a creamy soup. Taste again and add more lime juice if needed. About 5 minutes before kadhi is done cooking, melt remaining 4 1/2 tsp. ghee in a small saucepan or butter warmer over medium-high. Cook remaining 1 tsp. cumin seeds until they start to sputter and turn brown, a matter of seconds. Immediately remove pan from heat and stir in chiles, asafetida (if using), and chili powder. Stir spiced ghee into kadhi and serve in bowls over rice.

1 onion 1 clove garlic meat, eg 4 pieces chicken, chopped 6 cups water 2 Tbsp lemon juice salt 1 Tbsp curry powder 1 tsp turmeric 6 cloves small stick cinnamon fresh ginger 1/2 tsp cumin 1/2 tsp coriander 3 cardamom pods Fry onion and garlic. Add ground spices and saute. Add meat and brown lightly. Add water, salt, and whole spices (in spice container). Cook until meat is done. Add lemon juice and serve over rice.

2 cups pitted sour cherries 4-5 cups water 2/3 cup sugar 3 Tbsp flour 1/2 cup cream/milk Add water to cherries and cook until soft. Add half the sugar to the cherries. Combine remaining sugar with flour and add milk to make a smooth paste. Add paste to cherries and cook until thickened, stirring constantly.

Oil 2 onions 2 large carrots 2 ribs celery (if available) 1/2 can tomato paste 1 quart canned tomatoes 1 can black beans 1 cup seasonal vegetables (corn, squash, zucchini, green beans, peas, etc) Enough vegetable broth to make it soupy Garlic Oregano Thyme Salt Black pepper 1 cup dried pasta 1 cup greens (eg spinach) 2 tsp lemon juice Freshly grated Parmesan cheese In a large pot, add oil, chopped onion, carrot, celery, and tomato paste. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes. Add everything else except the lemon juice, greens, pasta, and parmesan cheese, and simmer until nearly cooked. Add the pasta and greens and cook until pasta is done. Add lemon juice and plenty of parmesan, to taste.

Oil 2 onions diced 3 carrots diced 2 cups dry split peas 6 cups homemade ham stock 2 cups water salt and black pepper Turn pressure cooker to the "sauté" setting. Sauté onion and carrots in oil, for about 5 minutes, until softened. Add the split peas and stock. Cover pressure cooker and set to manual, high pressure for 18 minutes. Allow the pressure to naturally release for 15 minutes. Add salt and pepper to taste. Will look extremely runny but thickens up as it cools.

1.5 lb stewing beef 4 medium potatoes 4 medium carrots 2 ribs celery 1 onion 3-4 cloves garlic 1 can tomato paste 2 Tbsp Balsamic vinegar 1-2 tsp Worcestershire sauce 4-5 cups beef broth (water and bouillon) 2.5 tsp Italian seasoning Salt & pepper to taste 1/3 cup flour for thickening Mix together flour, salt, pepper, Italian seasoning. Mix with meat (chopped to bite-size) till well coated. Then dump this mixture along with everything else (chopped to appropriate size) into instant pot. Cook on slow-cooker high setting all day, or cook 20 min high pressure with 15 min natural release.

4 cups chicken broth 1/2 cup uncooked small noodles like orzo or macaroni(or rice) 3 eggs 3 tablespoons lemon juice Pepper 1. In a large saucepan, bring the broth to a boil. 2. Add the pasta or rice and cook until tender but still al dente, and reduce heat to low; simmer. 3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth. 4. Ladle about 1 cup of the hot broth and pour slowly into the egg-and-lemon mixture, whisking to combine. 5. Slowly whisk the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add pepper and serve. Sufficient for one meal for me.

oil onion garlic water bouillon black pepper potato 1 can chickpeas 1 bunch asparagus dill lemon juice Fry onion, add garlic and fry more. Add water, bouillon, black pepper, potato, chickpeas and cook till potatoes are soft. Add asparagus, dill, and lemon juice and cook just a little longer till asparagus is tender.

onion garlic approximately equal quantities of corn, black beans, and chopped winter squash water spoonful of bouillon cumin cayenne lime juice

black beans sweet potato onion corn garlic chilli powder oregano cumin bouillon water lime juice stick everything but the lime juice in the crock pot, cook on low while at work for the day, add some lime juice when you get home. Don't overdo the chilli powder, it's nice as a soup that doesn't punch you in the face

Fry up an onion with a bunch of garlic. Add 3 grated carrots and fry a little longer. Add 1 can chickpeas, chopped potatoes a little less in volume than a can of chickpeas, just enough water to cook it in, and some bouillon. Cook till potatoes are done, with lid on. Add enough milk to make it soupy, a generous quantity of chopped fresh dill, and a bunch of fresh-ground pepper. Sufficient for two meals for me.

vegetable oil 1 large onion 2 cloves garlic 1 1/2 teaspoons ginger 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch cayenne pepper 1 can tomato paste (or one can diced tomatoes) generous amounts of sweet potato 1 can chickpeas water sufficient to make soupy bouillon ~4 tbsp peanut butter I think I made enough changes from the linked recipe that this no longer counts as the same recipe but whatever, I feel the need to credit it with what I did take from it

1 onion approximately 5-600g carrots (aka lots) 1 very large potato 1 cup red lentils sufficient water for the above some bouillon generous quantities of powdered coconut milk curry powder some garlic powder I don't THINK I'm forgetting any other ingredients I threw in but I might be wrong. Makes a remarkably tasty soup. I always forget what a huge impact coconut milk has on things.

1 large white or yellow onion, chopped 2 red bell peppers, cored and chopped 2 carrots, chopped 5 cloves garlic, minced 1-2 jalapeno peppers, seeded and diced 4 cups good-quality vegetable stock 4 (15-ounce) cans black beans, rinsed and drained 2 teaspoons ground cumin 2 teaspoons chili powder 2 teaspoons kosher salt 1/2 teaspoon cayenne

1 lb unsmoked ham hock 2 tablespoons butter 2 carrots diced 2 ribs celery diced 1 onion diced 2 cloves garlic minced 1 3/4 cup dried yellow split peas 2 bay leaves 1 teaspoon dried savory 1 teaspoon dried thyme 3/4 teaspoons salt 1/4 teaspoon pepper melt butter over medium heat; cook carrots, celery, onion and garlic, stirring occasionally, until softened and golden, about 15 minutes. Stir in split peas, bay leaves, savory, salt and pepper; cook, stirring, for 2 minutes. Stir in 8 cups water; add trimmed ham hock. Bring to boil; reduce heat, cover and simmer, stirring occasionally, until peas are very soft and soup is thickened, 1-1/2 to 2 hours. Discard bay leaves. Transfer ham hock to plate; let cool enough to handle. Discarding bone and any fat, dice meat and return to soup; heat through. Also works to make the soup out of pre-made ham stock from your freezer so you don't have to muck about with the meat when you're making this soup. note to self: 3 cups split peas is about the right proportions for my large pot. Can go up to 4 but that makes a VERY thick soup with not much room in the pot for anything but pea

1 tbsp coconut oil (or olive oil) 1 large onion, chopped 2 cloves garlic, minced 1 tbsp fresh ginger, minced 2 tbsp tomato paste (or ketchup) 2 tbsp curry powder ½ tsp hot red pepper flakes 4 cups vegetable broth 1 400ml can coconut milk 1 400g can diced tomatoes 1.5 cups dry red lentils 2-3 handfuls of chopped kale or spinach salt and pepper, to taste Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream I removed the tomato paste and tomatoes, added some tamarind concentrate, threw in some extra chickpeas that were lying around, was generous with the ginger, used spinach not kale, and forgot to put in the cilantro. And simmered for a good long time. Turned out delicious! And the leftovers were thick enough that I ate them in tortilla wraps and that was delicious too.

1 large onion, chopped into 1/2 inch dice 3 garlic cloves, minced 1 1⁄2 teaspoons turmeric 1 teaspoon cinnamon 3⁄4 teaspoon ground cumin 1⁄4 teaspoon ground nutmeg 1⁄4 teaspoon crushed red pepper flakes 3⁄4 teaspoon salt 3 -4 sweet potatoes, peeled and diced small 1 large red bell pepper, seeded and chopped into 1 inch pieces 1 eggplant, peeled and chopped into 1 inch cubes 3⁄4 cup vegetable broth or 3⁄4 cup chicken broth 2 cups canned chickpeas, also known as garbanzo beans, drained 1 (28 ounce) can diced tomatoes, undrained Fry onion and garlic in oil until tender. Stir in the turmeric, cinnamon, curry, cumin, nutmeg, red pepper flakes, salt, and pepper. Cook for 3 minutes. Stir in the sweet potatoes, bell pepper, eggplant, and broth. Raise the heat to medium and bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes. Add garbanzo beans and tomatoes, and simmer, covered, until sweet potatoes are tender, about 45 to 60 minutes, stirring occasionally. Garnish with fresh cilantro before serving.