Ingredients:

For the gnocchi:

• 10 small red russet potatoes

• 1 egg

• 1.5 to 2 cups flour

• 1/2 cup grated parmesan cheese cheese (more to taste)

• 2 tsp minced garlic

• Salt, pepper, crushed red pepper, or any other spices you desire to taste

For the sauce:

• 1/4 cup butter

• 1/2 cup half and half

• 1/3 cup nutritional yeast

• 3 tbsp grated parmesan cheese

• 2-3 tbsp olive oil

• 3 tsp minced garlic

• 2 tsp salt

• 1 tsp black pepper

• 2 tsp red chili paste

• 1 tsp onion powder

• 1 tsp paprika

• 1 tsp red chili flakes

For the kale:

• 4 cups chopped rainbow kale

• 2-3 tbsp olive oil

• 3 tsp minced garlic

• 2 tsp minced ginger

• 2 tsp salt

• 1 tsp red chili flakes

• 1 tsp onion powder

• 1 tbsp soy sauce

• Black pepper, to taste

• 1/4 lemon to squeeze over top

Directions:

Gnocchi

• Boil potatoes in water until softened -- check with fork. After they have softened place in cold water and peel

• Mash potatoes until clumps are gone

• Put another pot of salted water on the stove to boil (for the gnocchi)

• Whisk the egg in a small bowl

• Add whisked egg, salt, pepper, minced garlic, parmesan cheese, and crushed red pepper flakes to previously mashed potatoes

• Mix in about one cup of flour into the potato mixture, and then turn dough out onto a floured surface. Keep adding flour until the dough is no longer unbearably sticky

• Flatten dough into a two inch disk and cut into four pieces.

• Roll each piece into a long rope with about an inch diameter. Cut dough ropes into small pieces about 1.5 inches long.

• Drop the pieces into the boiling water. Wait until they float up, and then take them out and place into a dry, empty bowl. Once they're all done, add to the saucepan and let simmer for several minutes.

Sauce

• Place olive oil, garlic, and red pepper flakes into a preheated pan. Cook until you can really smell them and they seem slightly crispy.

• Add butter, half and half, and about 1/2 cup of pasta water making sure the pan isn't too hot. Stir for 2 minutes.

• Add nutritional yeast, parmesan cheese, and all spices -- feel free to get creative! Once it seems nice and combined, add the gnocchi and cook for several minutes.

• Eat it! Yum.

Kale

• Place ginger, garlic, red pepper flakes, and olive oil into a preheated pan. Let cook until crispy and it smells really good.

• Add all the kale. Maybe pour some more olive oil on the top if you want.

• Add the spices and stir it around!

• Cook until the kale is slightly wilted but still vibrantly green.

• Transfer into a bowl and squeeze lemon over it.

• Eat it! yum.

~Recipe is a rough estimate of ingredient measurements. Season as you see fit.~

Ingredients:

• one pack Extra firm tofu

• 3tbsp. olive oil

• 1 tbsp. siracha

• 3 tbsp. soy sauce

• 2 tsp. crushed red pepper flakes

• 1 tsp. minced garlic

• salt and pepper

• optional spices/herbs: cilantro, onion powder, etc.

Directions:

• Take block of extra firm tofu and drain

• Then cut tofu into 1 inch squares (roughly) and place in a medium bowl

• Add olive oil, soy sauce, siracha, crushed red pepper flakes, minced garlic, salt and pepper and mix slowly

• Let sit for 5 to 10 minutes while make ramen or preferred dish

• Heat up a saucepan and add ~2 tbsp. olive oil

• When you feel like it has marinated long enough or you are just ready to get moving, toss the tofu in heated and oiled pan

• Fry tofu for approx. 5 minutes, stirring occasionally and adding oil as needed to keep from sticking profusely to the bottom of the pan

• Cook until slightly golden brown, then taste and alter seasonings as needed

• Once satisfied add on top of ramen or any dish and serve hot

• Top with cilantro (optional)

Ingredients:

• one pack cremini mushrooms

• ~1/4 cup walnuts - adjustable by preference

• 1 tsp. Sichuan chili crisp

• one clove garlic

• one white onion

• one carrot // 4 baby carrots

• 1/2 tsp. crushed red pepper flakes

• salt and pepper

• 1 tsp. cilantro

• one green onion

• 1Tbsp. olive oil

• 1/2 tsp. fennel seeds

• 1 tsp. chili powder

• 1 tsp. cumin

• 1 tsp. seasoning salt

• optional: 2 sundried tomatoes

Directions:

• mince garlic and roughly dice onion and carrots

• if food processor available blend mushrooms, walnuts, and a couple optional sundried tomatoes until broken down; if no food processor dice ingredients

• heat up a pan and add 1tsp. oil

• to heated pan add garlic, crushed red pepper flakes, and fennel seeds

• after about 30 seconds to 1 minute add onion and carrots

• in a bowl, combine mushroom walnut mixture, chili powder, cumin, Sichuan chili crisp and oil, pepper, seasoning salt, and any other seasonings you want to try. I have experimented with various seasonings in my kitchen in small quantities including Cajun, Herbs de Provence, and pizza seasoning although these are totally not necessary.

• add mixture to pan and let cook stirring occasionally for several minutes to allow mushrooms to release moisture. Wait until sound changes to a sizzle to know moisture is gone. Cook and stir/flip around until slightly browned and desired crispiness

• chop up a green onion, cilantro, and potentially lettuce to top veggie dish

• plate and serve with rice, lettuce, salsa, chips, beans, in a burrito or however you desire and top with green onion, cilantro, and your preferred hot sauce.

Ingredients:

• one box of pasta your choosing

• sauce also your choosing, for this case I ended up using a four cheese marinara sauce

  • or if you want to make your own sauce that can happen too will likely need tomato paste, heavy cream, and save some pasta water for this mission

• 1 tsp. Sichuan chili crisp

• one clove garlic

• one white onion

• roma tomatoes

• cream cheese packet

• 1/2 tsp. crushed red pepper flakes

• salt and pepper

• 1Tbsp. olive oil

• 1/2 tsp. dried oregano

• Optional: 1/2 tsp. fennel seeds

Directions:

• heat up and salt pasta water

• preheat oven to 375F

• mince garlic and roughly dice onion

• cook pasta as directed and drain

• in a saucepan heat up oil on medium heat then add garlic, onion, a handful of roma tomatoes, crushed red pepper flakes, salt and pepper, oregano, and fennel seeds

• cook onions as desired then add sauce and slowly mix in cream cheese until cheese melts and you achieve your desired ratio

• add pasta back into sauce and mix

• place mixture in oven safe dish and top with any cheese you want (ie. shredded cheese, feta, etc. )

• place in the oven and cook for ~15 -30 min.