LINKDING

1 c dry rice, cooked 1 can tomatoes 1 can black beans 4 smallish bell peppers, chopped 1 onion, finely chopped some garlic 2T worcestershire sauce 1T balsamic vinegar some italian seasoning equivalent, ~1T worth salt pepper Mix everything together, put in 9x13 pan, bake at 350 for 40 min. Grate a bunch of cheese and put on top, bake about 5 more minutes; if the broil function on my stove worked I woulda done that to make the cheese nice and toasty but it doesn't.

1/4 cup extra-virgin olive oil 3 large garlic cloves, peeled 2 cups thinly sliced red onion 1/2 cup dried apricots, sliced (add extra apricots according to Caleb) 1 tablespoon ras el hanout (Moroccan spice blend) or garam masala 1 teaspoon salt 3/4 teaspoon black pepper 1/4 teaspoon crushed red pepper 1 (3-inch) cinnamon stick 1/2 cup water 1 1/2 teaspoons grated lemon rind 1 1/2 tablespoons fresh lemon juice 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained 1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped 6 cups escarole, torn into 1-inch pieces 1 cup cilantro leaves 1/4 cup mint leaves 1/2 cup roasted whole almonds, coarsely chopped 4 cups hot cooked couscous Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 1 minute, stirring constantly. Remove garlic from pan using a slotted spoon; discard or reserve for another use. Add onion and next 6 ingredients (through cinnamon stick) to pan; sauté for 7 minutes or until the onion is lightly browned, stirring occasionally. Add 1/2 cup water, rind, juice, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.

1 onion 2 garlic cloves, minced 1 carrot, chopped 2 cups cubed butternut squash or sweet potato 1 bell pepper 1 tsp chili powder 1 cup canned diced tomatoes 2 tsp apple cider vinegar 1 cup cooked black beans, drained and rinsed vegetable broth juice of ½ to 1 lime salt and pepper Saute the onion. Stir in the garlic, carrots, pepper, butternut squash. Cook until the vegetables just start to become tender and the onion is lightly browned, about 15 minutes. Reduce the heat if necessary. Add the chili powder and tomatoes and cook for 1 minute. Stir in the apple cider vinegar and black beans and then add 2 cups of vegetable broth (or enough to cover everything). Simmer until the butternut squash and carrots are tender, adding more broth as needed. Add a big squeeze of lime. Season to taste with more salt, pepper, and spices to your liking. If youre chili is too spicy, stir in a small splash of apple cider vinegar. If it's too thick, add another cup of broth.

2 Tbsp olive oil 2 cloves garlic ½ tsp oregano ½ tsp basil ¼ tsp thyme ¼ tsp rosemary Pinch of crushed red pepper Freshly cracked black pepper 3oz. tomato paste (about ¼ cup) ½ tsp brown sugar ¼ tsp salt 1 small yellow onion 15oz. can fire roasted diced tomatoes 15oz. can cannellini beans ¼ lb. frozen chopped spinach 1 cup uncooked long grain white rice 1.5 cups vegetable brothchar- Instructions Place the spinach in a bowl and allow it to thaw slightly as you prepare the beginning of the dish. Dice the onion and mince the garlic. Add the olive oil to a heavy bottomed pot or deep skillet along with the minced garlic, oregano, basil, thyme, rosemary, a pinch of crushed red pepper, and a little freshly cracked black pepper. Sauté the spices over medium-low heat for about one minute. Add the tomato paste and brown sugar to the pot and continue to sauté for 2-3 minutes, or until the tomato paste takes on a deep burgundy color. Add the onion and salt and continue to sauté for a few minutes more, or until the onions become soft and transparent. Meanwhile, drain and rinse the cannellini beans in a colander. Add the diced tomatoes (with juices), cannellini beans, spinach, and uncooked rice to the pot. Pour in the vegetable broth and stir briefly to combine the ingredients. Place a lid on the pot and turn the heat up to medium-high. Allow the contents to come up to a boil. Once it reaches a boil, turn the heat down to the lowest setting that allows the liquid to maintain a simmer. Let the pot simmer for 15-20 minutes, or until most of the liquid is absorbed (there may still be some around the edges. Turn the heat off and let the pot rest, undisturbed, for 10 additional minutes. Finally, fluff the contents of the pot with a fork, making sure to not stir vigorously. Serve immediately.

next time I make roasted winter vegetables, try doing some things according to instructions I found on tumblr: larger chunks for everything (like half a baby potato in size), cook at 400 for 1 hour. I feel like that may turn out better than what I usually do.

there's chickpea flour in these so they should have some solidity Ingredients 1 small head of cauliflower finely chopped or roughly blitzed in a food processor, approx. 400g/0.8lb 1 spring onion (scallion) finely sliced Large handful of coriander (cilantro) finely chopped (approx. 1/2 cup once chopped) 1 1/2 cups besan flour (chickpea flour) 1 tsp baking powder (gluten free if required) 1 tsp fresh ginger finely grated 1 tbsp garam masala 1 tsp black mustard seeds 1/2 tsp salt 1-2 pinches of cayenne pepper optional 1 cup water Cooking oil for pan frying Instructions Heat a large frypan (skillet) over medium heat and add a little cooking oil of your choice. Mix all ingredients in a large mixing bowl. Cayenne is optional - add it if you'd like a little extra heat, or leave it out if you prefer mild. Once the pan is up to heat (it'll sizzle if you flick a drop of water into it), spoon heaped tablespoonfuls of fritter mixture into the pan. Fry until golden brown, then carefully flip and cook until golden on the other side. Keep cooked fritters warm and cook in batches until all of the mixture is used up. Makes 18 fritters.

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

For the garlic ginger stir fry sauce 3 cloves garlic 2 tablespoons fresh ginger 2 tablespoons honey (more to taste) ½ cup low sodium soy sauce ¼ cup water ¼ cup rice wine vinegar ¼ cup canola oil Great sauce! I cut the water and used sesame seed oil instead of the canola oil (and less oil) and eyeballed quantities but it turned out delicious

<blockquote>socca, a large chickpea pancake that Mark Bittman describes as “totally foolproof.” Head over to the New York Times for the full recipe, but it couldn’t be easier. Preheat your skillet in an oven heated to 450 F. Mix a cup of chickpea flour with a cup of warm water. Stir in some salt and pepper and a couple tablespoons of olive oil. Remove your heated skillet and (carefully) swirl some olive oil around in there. Fry onions and rosemary in your hot pan, and pour the batter directly on top. Bake it all together until set and then broil for gorgeous crispy spots.</blockquote>

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

25 fresh mint leaves 2/4 cup boiling water 2 oz gin 1/2 oz lemon juice 1 oz cranberry syrup (my delicious and much easier variant: a mug of strong peppermint tea, a shot of gin, and a dash of lemon juice.)

a gin drink I can make out of ingredients I always have on hand! definitely a thing to try. 2 oz gin 1/2 oz lemon juice 1/2 oz honey syrup (honey syrup is equal parts honey and hot water mixed till dissolved)

4 ounces brown rice noodles (you can get stir-fry type noodles or Pad Thai noodles – and usually that’s half a box) 1 zucchini 1 red pepper half a yellow onion 2 carrots 2 tablespoons oil 1 egg, beaten 1/2 cup peanuts, chopped 1/2 cup fresh herbs like cilantro, green onions, and basil, chopped For the Sauce: 3 tablespoons fish sauce or vegan fish sauce substitute 3 tablespoons brown sugar (or sub another sweetener) 3 tablespoons chicken or vegetable broth 2 tablespoons white vinegar 1 tablespoon soy sauce 1 teaspoon chili paste (sambal oelek) Instructions Place the uncooked noodles in a bowl of cold water to soak. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they’re big enough). Shake up the sauce ingredients in a jar. Heat a tablespoon of oil over medium high heat. Add the veggies – stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them – they’ll get soggy and heavy. Transfer to a dish and set aside. Add another tablespoon of oil to the pan. Drain the noodles – they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg – pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

2 cans chickpeas 2 tbsp oil 1/2 tsp salt pinch cayenne can add other spices (nielle recommends cajun spice mix) toss ingredients, spread on baking sheet in single layer. bake at 400F for 45 min, shaking pan a few times during baking. makes 3 cups.

1 cup yogurt 1/2 tsp salt 1/2 tsp sugar 1/8 tsp cayenne 1 cucumber, peeled and grated 1 tbsp oil 1 tsp brown mustard seeds 1/4 tsp cumin seeds mix everything but the whole spices and oil. heat oil in pan, put in spices, and cook till mustard seeds begin to pop. stir into the other ingredients.

Microwave Mochi Recipe (makes about 20 pieces) Ingredients: 1 ½ cups mochiko (glutinous rice flour. Sold at most grocery stores in the Asian food section, look for a white box) 1 cup white sugar 1 ½ cups water 2-4 drops vanilla (this is optional, or you could use coconut extract/other flavorings instead, but I like vanilla) Approximately 4 drops of food coloring. Traditionally you color mochi pink or green. Instructions: First you need a microwavable bowl. Mix mochiko and sugar together in the bowl/dish until well blended. Add water to mixture and stir until no lumps are left, the mixture should be liquidy and smooth. It has a consistency similar to that of warm syrup. I like using a fork because it’s easy to break up the lumps and make sure the water’s well-integrated. Now add vanilla and food coloring, and stir until color is even throughout mixture. Put microwavable dish into the microwave and loosely cover with plastic. If you are using a tupperware container that comes with a lid, like I do, then just rest the lid askew on top of the dish so that it can vent but is still mostly covered. Microwave the mochi on high for seven minutes total, but not all in one go. Microwave 2 minutes, then take out of microwave and stir. The edges will be more cooked than the middle, so mix it all together and try to get it as even as possible, then place back in microwave. Microwave 2 more minutes, then repeat; mixture will be stickier now. Microwave 2 more minutes and stir again, then microwave 1 more minute, take out and stir, and you’re done! Don't overcook or it will go hard. The mixture will be really glossy and brightly colored now, and very very hot. It will also be basically glop, so stirring is more just folding the mix a little to make sure it’s even. Let it sit for about five minutets. Basically you need it still warm, but not hot. You want it to still be pliable so you can shape it, but don’t want to burn your fingers! While the mochi is cooling, make the powder you need to coat it in. Ingredients: ½ cup potato starch (again, should be in Asian food aisle. Some people use cornstarch. DON’T USE CORNSTARCH.) ¼ cup granulated white sugar Pinch of salt (not very much at all, you don’t want your mochi to taste salty.) The most important thing to remember is that warm mochi is incredibly sticky, but it doesn’t stick very much to plastic. This means that whatever utensils you’re using/surfaces you’re putting the mochi on should be plastic! Scoop up a dollop of mochi, and then drop it into the starch/sugar/salt mixture. Roll it around in the starch until it’s coated. Then pick it up with your fingers and just roll it in the palms of your hand until it’s a nice smooth ball shape. And finally, place on a plate to cool! You don’t have to worry about it being sticky any more because the powder coats it to keep it from being sticky. Repeat with the rest of the mochi until the mochi is all nice and powder-coated.

2 medium lemons 2 medium oranges 10 whole cloves 5 cardamom pods 1 1/4 cups granulated sugar 1 1/4 cups water 2 (3-inch) cinnamon sticks 2 (750-milliliter) bottles dry red wine, such as Cabernet Sauvignon or Beaujolais Nouveau 1/2 cup brandy Cheesecloth Butcher’s twine Using a vegetable peeler, remove the zest from the lemons and oranges in wide strips, avoiding the white pith; place the zest in a large saucepan. Juice the lemons and oranges and add the juice to the pan. Place the cloves and cardamom in a small piece of cheesecloth, tie it tightly with butcher’s twine, and add the bundle to the saucepan. Add the sugar, water, and cinnamon sticks, place the pan over high heat, and bring to a simmer, stirring to dissolve the sugar. Reduce the heat to low and continue to simmer, stirring occasionally, until the mixture is reduced by about one-third, about 20 minutes. Add the red wine and brandy, stir to combine, and bring just to a simmer (don’t let it boil). Remove from the heat and remove and discard the spice bundle before serving.

1 can (15 ounces) diced beets, rinsed and well drained 1 can (15 ounces) black beans, rinsed and drained 1 can (11 ounces) whole kernel corn, drained 2/3 cup diced red onion 1/2 cup diced sweet red pepper 3 to 4 tablespoons minced fresh cilantro 3 tablespoons olive oil 3 tablespoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon pepper modified: beet, black bean, corn, green onion, couscous, and dressing of olive oil and lemon juice

1 pound fresh broccoli 3 tablespoons olive oil, divided 1/2 teaspoon coarse or kosher salt A few pinches of pepper flakes, to taste Finely grated zest of half a lemon, or more to taste 1 large or 2 small garlic cloves, minced Juice of half a lemon, or more to taste, to finish Heat oven to 425°F (220°C). Prep your broccoli: Wash broccoli well — seriously, there is always a stem-colored worm hidden in the florets when I buy organic or from a farmer’s market, hooray for fewer pesticides! — and pat dry. Slice straight through the broccoli stem(s) as close to the crown of florets as possible. The crown should naturally break into several large florets, and you can cut these down into more manageable chunks. I find that less mess is made and less broccoli rubble is lost when I cut not down through the florets tops to halve chunks but up through the attached stems. (See 2nd photo above.) After cutting through the stem, I use my hands to break the floret the rest of the way in two. Don’t let the stems go to waste. I peel off the tough outer skin and knots and cut the stems into 1/2-inch segments; they cook up wonderfully this way, and at the same speed as the florets. Drizzle the first tablespoon of oil over your baking sheet or roasting pan and brush or roll it around so it’s evenly coated. In a large bowl, toss prepared florets and stems with remaining olive oil, garlic, pepper flakes, salt and lemon zest until they’re evenly coated. Spread broccoli in an even layer in prepared pan. Roast for 20 minutes, then use a spatula to flip and move pieces around for even cooking. Roast another 10 to 15 minutes, checking every 5, until broccoli is toasty and as crisp as you like it. (As you can see, we like a serious char on ours.) From the oven, taste a floret for seasoning and add more salt and pepper flakes if needed. Shower with fresh lemon juice and eat immediately, as-is or follow one of the adventures below.

1/2 cup brown sugar 1 tablespoon cornstarch 1 teaspoon mustard powder 1 tablespoon white vinegar 1 cup raisins zest and juice of one lemon 1 1/2 cups water

historical recipe reconstruction! Sound kind of delicious, actually, so I want to try sometime. Ingredients 1 cup of honey 750mL bottle of wine 1 date (preferably unpitted) black pepper .2g mastic (or a dash of vanilla essence and 1 tsp cinnamon powder) 1 bay leaf small pinch saffron Method Put honey, 75mL of wine, and the date in a saucepan, and bring to the boil. If you’re feeling authentic, when it boils, add a dash of cold wine and remove it from the heat. Wait until it cools. Boil and cool two more times, and then leave overnight. If you want your wine as soon as possible, skip this step. If you managed to find an unpitted date, scoop it out of the wine, remove the pit, crush it somehow (probably with a mortar and pestle, but I didn’t have an unpitted date, so I can’t be sure this works) and put the resulting crushed date pit back into the wine. Eat the date, I guess? Add around 10 grinds of pepper, and all the other ingredients except the remaining wine. Leave to simmer for 5 to 10 minutes. Strain the mixture into a jug through the finest strainer you can find. Add the rest of the wine, stir it a bit, and drink cold or at room temperature. The Roman’s drank their wine diluted about half-and-half with water, so add as much water as you like to balance the sweetness of the honey. (I spent a long time researching the Roman word for ‘Cheers!’ so I could put it at the end of this post. Salutaria seems to be the best bet, but I can’t find anything super definitive. I recommend toasting your favourite ancient Roman with this beverage.) EDIT: This tastes most delicious after about a week of chilling in your fridge.

Yield: Serves 8-10 ingredients: 2 tablespoons lemon juice 1/4 cup extra-virgin olive oil 1 teaspoon honey 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 medium honeydew melon, seeded and cut in bite-size cubes (about 5 cups) 1 cucumber, chopped 1/3 cup finely chopped red onion 3 tablespoons chopped fresh dill weed 1 cup crumbled feta cheese directions: 1. In a medium bowl or jar, add lemon juice, olive oil, honey, salt, and pepper. Whisk or shake until dressing is combined. 2. In a large bowl, add honeydew melon, cucumber, onion, and dill weed. Toss to combine. Drizzle dressing over the salad and stir. Top with feta and serve.

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.

1/2 cup olive oil 1/4 cup white vinegar 1/3 cup white sugar 3 tablespoons soy sauce 2 bunches baby bok choy, cleaned and sliced 1 bunch green onions, chopped 1/8 cup slivered almonds, toasted 1/2 (6 ounce) package chow mein noodles ➤ delicious! (highly modified as we made it, but dude modifications are what recipes are FOR)

5 tablespoons sugar 2 cups milk 1 tablespoon vanilla extract 1/2 cup butter grated zest of 1 lemon 1/2 teaspoon salt 1 cup cornmeal 1/2 cup honey 4 large eggs, separated Heat oven to 350° F. Grease a 9-inch square baking dish. In a small saucepan, over low heat, warm the milk, vanilla, butter, zest, and salt. Bring to a simmer. Whisking constantly, slowly whisk in the cornmeal. Keep stirring as it quickly thickens and remove from heat. Separately, mix together the honey, egg yolks, and 3 tablespoons of the sugar. Add the cornmeal mush to this mixture, stir until well combined. In a large bowl, beat the egg whites and the remaining 2 tablespoons sugar until soft peaks form. With a spatula, fold the egg white mixture into the polenta mixture. (If you don't have lemon zest, just before mixing the egg whites into the polenta, stir a tablespoon or so of lemon juice into the polenta.) Pour the batter into the prepared dish. Bake until golden, about 45 minutes. Let cool for 20 minutes. ➤ Seriously delicious gluten free dessert which seems to be forgiving of errors and substitutions. Really good with a fruit sauce, such as peach-rhubarb or strawberry. ➤ Can be made low-fodmap by replacing honey with sugar. Can be made dairy-free. Is already gluten free!

<blockquote>It's cold and snowy, therefore it's hot pastry and spiced moch--^h^h^h bubbly pie and klah time. Pies: 1/2 cup blackberries (frozen are ok) pat butter 1 tsp vanilla extract zest of half a lemon cornstarch or gum sugar (optional) Fry blackberries in butter until they soften and release juice. Add vanilla extract and lemon zest and simmer gently, then add cornstarch or gum very gradually until the mixture thickens. Sweeten to taste, then remove from heat and reserve. 1 cup almond flour 1 T coconut flour 1 small egg 1 T butter 1/2 tsp vanilla 1/2 tsp cinnamon pinch salt Combine flours, cinnamon, salt. Mix in egg and vanilla, then cut butter in with a fork until the pastry comes together. Carefully roll balls of the pastry onto a silicone sheet or greased parchment paper, forming thin rounds about palm-size. You should get about five. Place a spoonful of blackberry filling in the middle of the crust, then fold over and seal well. Bake in a preheated 350-degree oven for about 15-20 minutes, or until the pies are golden brown at the edges and the berry juice has bubbled through the crust. Eat while still hot. </blockquote> ➤ the recipe for bubbly-pie contains no wheat. ALSO IT LOOKS DELICIOUS. (also ahhhhhh Pern nostalgia)

3/4 tsp salt 2 tsp ground coriander 1 tsp ground cumin 1/2 tsp ground turmeric 1/2 tsp garam masala freshly ground black pepper, a generous grinding 1/4 tsp ground red pepper (I used paprika) 3 Tbsp neutral oil (eg vegetable oil) 1 large head of cauliflower, cut into florets Preheat oven to 425. Put cauliflower florets into a large bowl and add the oil. In a separate bowl mix together all the spices and the salt. Add the spice mix to the bowl of cauliflower and mix thoroughly. Your hands are the most effective tool for this! Spread the cauliflower in a single layer on a baking tray and bake for 30-45 min, stirring occasionally, until golden-browned with the heat. Serve hot. ➤ (recipe is a combo of the link, and a steamed cauliflower recipe from madhur jaffrey)

1⁄3 cup quinoa 1 cup water 1 teaspoon olive oil 4 teaspoons fresh lime juice 1⁄4 teaspoon cumin 1⁄4 teaspoon coriander 1 tablespoon fresh minced cilantro 2 tablespoons minced scallions 1 (15 ounce) can black beans, rinsed and drained 2 cups diced tomatoes 1 cup diced bell pepper 2 teaspoons minced jalapeno chiles salt and pepper made this (with liberal alterations as is inevitable) and it's delicious

Ingredients: 2 teaspoons cider vinegar 2 teaspoons lime juice 1/4 cup extra-virgin olive oil 2 teaspoons curry powder 2 teaspoons maple syrup 1/2 teaspoon fine sea salt 1/2 cup raisins 2 teaspoons cumin seeds, toasted 2 (15-ounce) cans garbanzo beans (chickpeas), rinsed and drained 1 red bell pepper, chopped 2/3 cup finely chopped red onion 1/2 cup fresh cilantro or flat-leaf parsley, chopped 8 cups mixed greens ➤ I kind of took this just as a very vague suggestion, but did more or less the dressing, and it's delicious. ➤ (apple and tomato and chickpea and couscous, and honey instead of maple syrup, and less salt)