spanish chickpeas with spinach

1/2 of a large onion (diced small)
1 large clove garlic (minced)
1/2 tsp paprika
1/2 tsp smoked paprika
1 can chickpeas (drained)
1/2 bag frozen spinach
2 tsp balsamic vinegar
1 tbsp tomato paste
salt to taste

rice to serve

Saute onion in olive oil 3-5 mins, then add garlic and paprikas and saute another minute or so.  Add drained chickpeas, cook 10ish minutes until they turn golden brown/toasty color.  Add tomato paste and balsamic vinegar, mix together and then add spinach.  Cover and let spinach defrost/mix in (stir and add a bit of water so things don't burn).  Serve over rice.

Adapted from food52.com

eggplant soup

1 large eggplant

1/2 of a head of garlic

1 onion

Roast eggplant (coat with a smidge of oil) and garlic (cut off the top of the head, add a smidge of oil, wrap in foil) at 425 for 45 mins or so, until eggplant is tender.  Remove from the oven and let cool ~5-10 mins.  Meanwhile dice onion and sauté.  Once eggplant is handle-able, peel off the skin and roughly dice/chop.  Squeeze garlic from the head.  Put eggplant and garlic in the pan with the onion and add 1.5 cups or so of water.  Bring to a simmer.  Puree the mixture with a hand blender (or in a blender) until smooth.  Add salt/pepper to taste.  Serve with shredded cheese, rolls, and any other toppings you wish.

adapted from allrecipes.com

hungarian mushroom stroganoff

1 lb mushrooms (chopped)
1 onion (diced)
2 tbsp butter

1 package soft silken tofu (pureed in a small food processor until smooth-looks like heavy cream)
2 tsp dry dill
1/2 tbsp paprika
1/2 tbsp hot paprika
1 tbsp soy sauce

ground pepper/salt to taste
1/2 lb egg noodles

Melt butter and saute onion ~5 mins, then add mushrooms and saute another 10 mins or so.  Add remaining ingredients and simmer until pasta finishes cooking.  Add a little pasta water to the mushrooms, drain pasta, mix together and bring to a quick simmer, turn off heat and let sit ~5 mins before serving.

adapted from allrecipes.com

red beans and rice

1 lb kidney beans
8 cups water

2 medium onions
6-8 cloves garlic
2 celery stalks
2 tbsp cajun type seasoning of your choice (make sure to add some cayenne to make it spicy)
1 bay leaf

Soak kidney beans overnight in the water.  The next day bring to a rapid boil (more than just a simmer) and boil 1.5 hrs (do not change water).  While coming up to boil, in a saute pan saute 1 onion 3-4 garlic cloves and celery.  After softened, add to the beans and include bay leaf.  After 1.5 hrs chop up the other onion and garlic, sauté until soft, add in your spices and saute another minute or so.  Add this into the beans and drop the beans to a simmer.  Simmer another 1.5 hours (or more depending on your taste).  Beans should form a nice broth/gravy and break apart.

buttermilk cornbread

1 cup cornmeal
1 cup flour
1 package dry buttermilk (makes 1 cup)
1/4 cup honey (use a little more next time)
2 eggs
3 tbsp butter
1 cup water
1/2 tsp baking soda
1/2 tsp salt

Mix honey, melted butter, water and eggs together and mix in dry ingredients.
Bake at 375 for 30-40 mins (after 20 mins a toothpick came out clean-but I turned the oven off and left it in another 20 mins)

adapted from allrecipes.com

Irish soda bread

2.5 cups flour
2 tbsp oats (used steel cut and it worked fine)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 package of dry buttermilk
2 tbsp butter (melted)
1 to 1 1/4 cups water
1 tbsp honey

Mix the dry ingredients together, and then stir in the wet (I used 1 cup water and it was enough).  From a ball (add more flour if necessary), divide into 2 smaller balls, flatten to about 1 inch circles, cut an X on the top and bake.  I ended up baking for 20 mins at 425, turning the oven off and leaving the bread in for another hour or so (because I didn't need it right away and it browned quicker than I thought it would).

Maybe lower the temp to 375 next time and cook for 30-45 mins

 adapted from allrecipes.com

tempeh lettuce wraps

romaine lettuce

1 package tempeh
1 medium carrot (chopped)
1 clove garlic (minced)
1/2 tsp dried ginger
1 can water chestnuts (drained, chopped)
1/4 cup soy sauce
1 cup water
1/4 cup rice vinegar (if you have it)

Saute carrot and garlic a few minutes, add ginger, chestnuts and crumbled tempeh.  Add water/soy sauce and cook ~15 mins.  Serve in lettuce