• 1 Pound Pasta of choice
• 1 Head garlic
• 1/2 Cup Olive Oil
• 1 Cup Parsley firmly packed finely chopped
• 1/2 tsp Red pepper flakes
• Black pepper to taste
• 1 cup grated parm cheese (vegan if preferred)

Cut top off garlic head top with a tsp olive oil and salt and pepper seal in foil and roast in a 400 oven for 45 minutes.

Boil Pasta per package directions and save 1 cup of pasta water

Add 1 cup of olive oil to large pan and heat. Add baked garlic and smoosh it all into the oil. (squeeze baked garlic out of head ,its easy to do with your fingers)

Add red pepper, black pepper

Add pasta to pan and toss to coat and let simmer. Add 1/2 cup pasta water.

Add parsley and parm cheese and if needed add more pasta water

Hurry up and EAT

• 2 Pounds Dried Pinto Beans
• 1 Whole Bulb Garlic broken up, peeled and smashed
• 1 large Sweet Onion Cut into small chunks
• 1 TBS Salt
• 2 TBS Cumin
• 3-4 TBS Olive Oil
• 3-4 TBS Butter
• 2 TBS Chili Powder

Get out your Crock Pot!!

Rinse your beans and put into Crock and cover with water a few inches over. Throw in all the rest of the ingredients. Turn Crock to HI for an hour then to low for the next 6 to 8 hours. Check the beans for tenderness … to determine doneness. Depending on your Crock it could take a shorter time. Beans should be really soft and creamy. IF need be throw in more water if they get too dry.

You can also do beans on stove top. Soak your beans overnight, drain and add new water, throw in an onion and garlic and bring to a boil, simmer for an hour covered. Then add your butter and oils in a pan with more onion and garlic and add the cumin and chili powder and add beans. Saute with some broth or reserved bean water until all is soft. Mash together

• 1 Green Pepper chopped
• 1 Yellow Pepper chopped
• 1 small onion finely chopped
• 5 cloves garlic minced
• 1 bag of Quorn brand Crumbles/ or veggie crumble of choice
• 2 cups cooked Rice of choice
• 1 jar Italian herb Marinara Sauce
• 2 cups of shredded Italian cheese mixture

Set oven to 350 degrees

Take 2 Tbls of Olive oil and heat in a large pan. Add onion and peppers and garlic and lightly saute for about 10 minutes. Add rice and Mariana sauce and crumbles and cook another 5 minutes. Add 3/4 cup cheese and mix well. Spoon into a 2 qt greased casserole and top with remaining cheese.

Bake for 25 minutes

• 1 cup Bread Crumbs or cracker crumbs.  Best if Whole wheat or whatever you have on hand
• 3/4 cup Pecans finely chopped
• 1 medium to small onion minced (1/2 to 3/4 cup depending on your onion preference)
• 1 cup Cheddar Cheese grated  (I have used other cheese and that’s fine, although I think its better with the cheddar)
• 2 beaten Eggs or egg substitute
• 3-4 cloves Garlic minced
• 2 tsp Soy Sauce
• 2 tsp Worcestershire Sauce (Annies vegan kind is great)
• 1 T chopped fresh Parsley
• 3/4 tsp ground Sage
• 1/2 tsp Pepper
• 3 T oil of choice for frying, in large non stick fry pan(if frying)

Add all in a large bowl and mix well.   If too dry add a bit more liquid, water or more soy sauce, Worcestershire a Tablespoon at a time.  I prefer mine drier, I squeeze the nutball mix in my hands till it sticks together, then roll.   Oil your hands and start rolling the balls as big or small as you want (LOL).  I prefer to fry the balls in olive oil til golden browned on all sides.  Or you can bake them for about 15 to 20 minutes in a 350 degree oven on a lightly oiled baking sheet.

Serve with your fav marinara sauce and noodles.

I yield about 27 nutballs.

These greens are so damn good!

You need about 10 to 12 oz of greens. Use braising greens like Kale, Collards, Mustard, or any of your choice. I wash, de-rib and de-stem. Then chop. The measurement is after all the cleaning and trimming is done.

I used

Collards

Lacinato Kale

Swiss Chard

Half purple onion sliced

a splash of white wine

1/4 Cup Olive Oil

1/4 Cup Veggie Bacon Bits

1-2 Tablespoons Butter (if desired)

In a large saute pan I add 1/4 cup olive oil and 1/4 cup veggie bacon bits and butter.  Frontier makes one called Bac’Uns and McCormick makes one called Bac’n Pieces.

I heat very low to let the oil and veggie bacon bit flavors meld together – about 5 to 10 minutes.  you could even heat then let it sit off the heat to infuse more.

Turn flame up and start to saute the onion about 5 min.  Toss in a little white wine to deglaze bits then throw in greens and saute covered for about 10 to 30 minutes depending on the type of greens you use.  Some are tougher than others like collards and kale.  Make sure their wilted stirring and tasting in between.

You can dish them up and top with some Chow Chow.  I LOVE Paul Virant’s Jar Sessions Sweet Chow Chow!

Add ins if you like to experiment.

• Old Bay seasoning
• Apple Cider Vinegar
• Jalapeno peppers
• Soy sauce
• Smoked Paprika
• Tomatoes

NOTE:  obviously if your making a small batch for 1 or 2 people use less oil and bacon bits and onion to taste.