LINKDING

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.

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.

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.

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 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.