Vegetarian

Ingredients Potatoes (whole, unpeeled or peeled your choice) 8 cloves garlic, split usage Olive oil or any oil Butter Salt Garlic salt Black pepper Directions Get a decent sized pan with enough depth and line the bottom with potatoes (make sure only one layer and DO NOT stack). Fill the pan such that the water is just barely covering the potatoes. Add 4 cloves garlic whole minus shell of course. Add oil, salt, pepper (quantities here don’t matter much and can just be a little). Bring to simmer, cover and simmer for 40 minutes or until easily cut with knife while in water. Potatoes should be relatively soft for good mash. DO NOT DRAIN THE WATER!!!!! Using a skimmer remove the potatoes and place in large bowl. MAsh using fork and knife as you see fit. Then add a few tbsp butter, 4 minced garlic cloves, <1 tbsp garlic salt (depends on quantity of recipe), salt, black pepper and a quarter cup or less of water. Note: the water is the one thing you cannot take away or make up for if you add too much. Add it slowly and carefully along with other ingredients tasting it as you go until you get good consistency and flavor. Serve.

Ingredients Red pepper sauce: One 16oz jar roasted red peppers 2 cloves garlic 1 tsp salt 1.5 tbsp lemon (adjust to taste) 1/2 cup olive oil 1/2 cup almonds Roasted chick peas: 15 oz can chickpeas 0.5 tsp cumin 0.5 tsp smoked paprika 0.5 tsp garlic powder 0.25 tsp onion powder 0.25 tsp ground coriander 0.5 tsp sea salt 0.25 tsp fresh ground black pepper 1 tbsp olive oil Toppings: ...

Ingredients 1 lb pasta (cooked to package directions) 4 tbsp butter 4 cloves garlic, minced 1.5 cups heavy cream 0.5 cup milk (almond, oat or whole) 3 tsp salt 2 tsp lime juice or more to taste 8 bay leaves 1/2 cup queso fresco (or mozzarella works too) Instructions In a sauce pan saute garlic in butter until fragrant Add the rest of the ingredients to the bay leaves. Simmer for 5+ minutes. Stirring often. It should thicken a smidge. Remove bay leaves if you can Add to the cooked pasta and stir well, add queso fresco too Notes Serve with grilled shrimp or something tasty The heavy cream, salt and lime juice is a combo to simulate Mexican cream. You can just use that instead if you got it

Ingredients 1 1/2 cups long grain white rice 1/4 cup oil (vegetable or canola oil) 3 cloves garlic, minced 1/2 medium onion, finely diced 1 tsp cumin 1 tsp chili powder 1/3 cup tomato sauce 2 teaspoons tomato bouillon granulated, or cubes (or 1 tbsp ketchup) 2 teaspoon salt 1 carrot, diced small 1/2 cup peas (frozen or fresh) 3 cups water 1-3 whole serrano peppers, optional Instructions In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes) Add tomato sauce, garlic, diced onion, cumin, and chili powder to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.) Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork Taste test. Spruce up with more salt, pepper, and cholula as necessary

Ingredients 2 tablespoon Olive Oil 1 cup Onion diced 5 cloves Garlic minced 4 fresh roma tomatoes diced 4 Celery Stalks chopped 4 Carrots chopped 2 small Zucchini chopped 1/2 cup elbow macaroni pasta or similar 32 ounces vegetable or chicken Broth 1 can White Kidney Beans 15oz, drained 2 cups Spinach chopped (can substitute kale but leave out the stems) 1/2 cup Parmesan cheese grated or shredded Parsley chopped, to garnish (optional) 2 teaspoon Italian Seasoning, more to taste 1 teaspoon Salt, to taste 1/4 teaspoon Black Pepper crushed, to taste 1 teaspoon Paprika, to taste Instructions Start the instant pot in SAUTE mode with olive oil. Add diced onions and minced garlic. Stir and Saute for 2 minutes. Add diced tomatoes and chopped celery, carrots and zucchini. Add in the italian seasoning, salt, pepper and paprika. Stir another minute or so to mix well. Add in the pasta, vegetable broth and white kidney beans. Stir it all up. Make sure the pasta is under the broth. Press Cancel and close lid with vent in sealing position. Set to SOUP setting (high pressure) for 6 minutes. It will take a while to hit pressure and temp. 6 min starts AFTER that FYI. When 6 minutes are up and instant pot beeps, release the pressure. Stir in the chopped spinach and let it sit for 5 minutes. Stir in. Garnish with parmesan cheese (optional) and minestrone soup is ready to serve.

Ingredients Broth: 2 cm fresh ginger, finely grated 2 green onions, minced 1.5 cups water 2 tbsp miso paste (either white or red, dealers choice) 2 tbsp peanut butter no sugar added (or almond or similar, get unsweetened if possible) Noodles: 1 packet ramen, or equivalent in rice noodles, or soba or udon or whatever available For serving: 1 sheet nori (seaweed) 1 red chili, finely sliced (or red chili flakes work fine) 2 tbsp fresh coriander (or 1-2 tbsp ground coriander works) 2 tsp black or white sesame seeds Instructions Cook the noodles separate as per package. Then place in serving bowl Place ginger and onion in small sauce pan with tiny bit of oil. Turn on the heat and just start to cook/sizzle, then add the miso and peanut butter along with the water. Whisk together and slowly bring to simmer. The instant it starts simmering, take off the heat and pour in serving bowl with the noodles Add the servings ingredients to the bowl and serve immediately

Ingredients 1.5 cups all purpose flour 1 cup plain yogurt (greek is fine) 2 tsp baking powder 1 tsp salt Directions Mix ingredients together in a bowl well and kneed for a minute or so to a ball. If way too sticky add flour, if way too dry to come together in a ball, add a small amount of yogurt. Use a rolling pin with flour to make 6 super thin (~6 in) diameter pies Heat large flying pan (NO oil) up super hot and cook one at a time. A minute or so each side (time depends on how hot). If you get it really thin it will bubble as Naan typically does.

Ingredients Noodles: 14 oz (package) of very wide dried rice noodles (wide as you can get) Cooking: 4 tbs oil 6 large cloves garlic, minced 4 thai chilis, deseeded and very finely chopped 1 onion, sliced 2-3 cups bok choy 1-2 carrots, peeled all the way into slivers 4 handfuls green onion, white section only chopped (put aside a little of the green for garnish at the end) 4 tsp fish sauce 2 cups thai basil roughly chopped (critical!! ingredient) Sauce: ...

Ingredients Veggies (the “meat of the dish”) 8-12 ounces flat rice noodles (quantity depends on how noodle heavy you like it) 3 tbsp olive oil 4 cloves garlic minced 1 large head broccoli, cut into 1 in. pieces or a smidge larger per preference 12 ounces whole mushrooms, leave whole! 1 bell pepper, thinly sliced 1 yellow onion, sliced thin 3 packages of green onions, diced white side plus a little of the green 3 eggs Required mixers after cooking 3/4 cup thai green chili lime almonds from trader joes, chopped smaller (or just use peanuts if no allergy) 1 cup bean sprouts More green onion (optional) chopped same as above 2 limes (squirt all juice in when called for). Or a few tbsp lime juice…tastes the same 1 bunch of cilantro, chopped roughly Sauce 4 tbsp fish sauce 1.5 tbsp soy sauce 6.5 tbsp brown sugar 2.5 tbsp rice vinegar 2 tbsp sriracha hot sauce (or less to taste) 5 tbsp almond butter (or peanut butter if no allergy) or much more to taste Instructions Cook noodles to package directions and set aside. If they get sticky, right before serving you can pour cold water in pan with them, mix with hands to unstick, then drain again. Do not let sit in water though as they will get soggy. Mix sauce ingredients well. Set aside Heat oil in large wok or deep pan. Add broccoli and garlic, cook for a couple minutes. Add rest of veggies and cover, stirring occasionally, until cooked. Push things to side of wok and cook eggs on other side. Scramble them and chop with stirring utensil into bits. Mix back together and add all of topping ingredients plus sauce plus noodles. Serve. Add additional green onions, peanuts/almonds, cilantro, limes wedges as desired (not required if you add plenty when making it). Note To make with other protein, swap out the broccoli and mushrooms for chicken or shrimp to get “normal” pad Thai.

Ingredients 2 tbsp olive oil 1 diced onion 3 garlic cloves, minced 2 tsp salt 1 cup diced carrots, diced well 2 bell peppers diced (choose different colors) 1 package sliced mushrooms (12 oz) 1 large zucchini, diced 1 tsp oregano 1 cup dry white wine 1 cup diced fresh tomatoes 1/2 cup fresh basil 1 cup steamed asparagus, cut into 1 in. lengths (or peas) 1/2 cup butter 1/2 cup flour 2 cups warm/hot milk (can be almond or whatever) Salt and pepper to taste 1-2 tbsp lemon juice (optional) 1 lb fettuccine pasta, cooked according to package directions Grated parmesan Instructions In soup pot on med heat, saute onions, garlic, and carrots for a few minutes. When ~soft add the rest of the veggies and wine. Cover and cook until the veggies are all tender (8-10 minutes) Stir in tomatoes and basil and turn off the heat. (if using asparagus or peas, steam them separately and stir in now) Melt butter in sauce pan on med-high heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes. Add milk and cook, stirring constantly, until thickened Stir white sauce into vegetable mixture (in that soup pot) and reheat on low. Add salt and pepper to taste. Stir in lemon juice if desired to brighten flavor. If sauce is too thick, add a smidge more milk Serve over pasta with parmesan Note Fresh veggies really make a difference here. Also, just use whatever veggies you got