Brussels sprout fried rice with chickpeas and mushrooms, topped with cilantro-parsley-garlic coulis and avocado, ‘cause why not?

Tabbouli with warm quinoa, steamed kale, and crumbled almond cheese with aromatic pan fried winter squash and baked tofu

Tonight’s dinner: chilled (okay, lukewarm) corn and cauliflower soup with basil drizzle, quick pickled jalapeno and carrots, and fresh cannellini beans and a side of wilted kale with apple cider vinaigrette

Pasta saucin’

The following went in a blender:  – About half a cup of raw cashews  – A cup or so of water (with more added as needed to keep things moving)  – A whole head of roasted cauliflower florets and a small red onion, with olive oil and a little salt  – Some chopped fresh parsley…

Saturday breakfast: scrambled chickpeas, avocado toast, tomatoes, and coffee

Baked tofu with balsamic vinegar and green garlic, roasted rainbow carrots with thyme and asparagus, lemon parsley dressing, kale salad, and quinoa The sauce was a riff on the creamy-cilantro lime dressing from Salad Samurai: lemon instead of lime, parsley instead of cilantro, and fresh spring onion instead of powder. The rest of the recipe…

Tofu parmigiana with braised kale and polenta Dudes, this was very good, and very easy. Polenta, pssh. Braised kale with minced garlic–cake. The sauce was simple marinara: green garlic, yellow onion, red pepper flakes, thyme, oregano, fresh basil, and tomato puree. The tofu was baked, dredged with olive oil and a breadcrumb mixture with salt…

Smokehouse chickpeas and greens from Salad Samurai as pizza

The dinner in progress includes: – French green lentils and farro cooked together with thyme – Cremini mushrooms stuffed with walnut bread crumbs, basil, olive oil, and a little lemon zest – Brussels sprouts with green garlic – Sauteed baby chard and arugula with green garlic and lemon

Soba noodles with green avocado sauce, tempeh, and cabbage-tatsoi stir fry The sauce includes the following, thrown in a blender until creamy: 1 overripe avocado, splash of soy sauce, rice vinegar, and sesame oil, squirt of gojuchang, bit of green onion, handful of torn spinach leaves (to amp up the green), and a little water….