✓ PASTA ¤ Pasta bowls or power bowls ¤ Staples ¤ https://decemberleaf.livejournal.com/274338.html
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____________
[May 2018:]
The missing piece(s:) -
Pasta on Wednesday w/ kale, beans, & blueberries (December) -Adapted from Jane & Ann Esselstyn, 2018-03-27, https://www.youtube.com/watch?v=xapJW8dulfI. https://decemberleaf.livejournal.com/375944.html.
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(See Ann & Jane's oatmeal bowls, too: https://www.youtube.com/watch?v=g8h-eA8BwnU.)
(Also see "Spaghetti bolognese" (minus olive oil) in Henry Firth & Ian Theasby, Bosh!: Simple Recipes, Amazing Food, All Plants (May 1st 2018), https://www.amazon.com/BOSH-Simple-Recipes-Amazing-Plants/dp/0062820680/ref=sr_1_1?s=books&ie=UTF8&qid=1525364672&sr=1-1&keywords=Henry+Firth+%26+Ian+Theasby, page 86.
https://decemberleaf.livejournal.com/375944.html
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____________
Staples
Bright Island:
¤ Pasta Bowls ¤
¤ Power Bowl ¤
¤ Rip's Big Bowl ¤
¤ Spaghetti w/ garlic & capers, chickpeas & kale ¤
¤ Spaghetti bolognese + a glass of red wine ¤ (see above, page 86:)
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¤ Pasta Bowls ¤
Enough for two
2 large (10-cup) tempered glass (Bormioli Rocco) dinner salad bowls
4 cups cut fresh spinach leaves
1 15-ounce can (Eden) no-salt-added black beans (optional) +
1 8-ounce package (Cascadian Farm) frozen blueberries (optional)
1 24-ounce bottle (Muir Glen) organic pasta sauce (no added oil), or
1 16-ounce bottle (Field Day) organic mild garlic cilantro salsa
3 cups kale, leaves stripped from their spines and cut into bite-size pieces
1 12-ounce package 100% wholewheat pasta
(fusilli, linguini, spaghetti),
(or spiralized zucchini squash)
2 or 3 teaspoons nutritional yeast
1/4 cup parsley, stems removed and coarsely cut
finely cut raw broccoli florets (optional)
a huge green salad (optional)
§ Get out 2 10-cup tempered glass (Bormioli Rocco) dinner salad bowls and in each of them place a layer of 2 cups of cut fresh spinach leaves. Add, if you wish, 1 15-ounce can of black beans + 1 8-ounce package of frozen blueberries. Set the bowls aside.
§ Pour 1 24-ounce bottle of pasta sauce into a small skillet and warm it slowly. (You may not need it all.) Or use instead 1 16-ounce bottle of mild salsa. Or use some of both.
§ Get out a 4-cup glass measuring cup. Strip a large handful of kale leaves from their spines and cut them into 3 cups of bite-size pieces. Set the measuring cup aside for the moment.
§ In a large cooking pot over high heat, bring about 10 cups of water to a boil. Add the pasta and cook it for the number of minutes on the package,
§ But set a timer for 3 minutes less than the package directions recommend. When the timer goes off, add the cut kale to the pasta and water so it will cook along with the pasta for the last 3 minutes.
§ After 3 minutes, when the timer goes off again, drain the pasta and greens in a colander, then add them to both of the 2 glass dinner salad bowls on top of the fresh cut spinach. (Or spiralize and add some zucchini squash.)
§ Add as much warmed pasta sauce and/or salsa as you'd like.
§ Sprinkle 2 or 3 teaspoons of nutritional yeast over all.
§ Garnish the pasta bowls with cut parsley and top them with heaps of finely cut broccoli florets.
§ Keep the tempered glass dinner salad bowls warm in the oven until you're ready to eat.
For a pasta party, serve the pasta bowls with a huge green salad.
Pasta bowls (Staples) -Adapted from Jane Esselstyn's Mighty Green Pasta Bowl in Rip Esselstyn & Jane Esselstyn, The Engine 2 Seven-Day Rescue Diet (2016), https://www.amazon.com/Engine-Seven-Day-Rescue-Diet-Plants/dp/1455591173/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=1520422172&sr=1-1, page 240. https://decemberleaf.livejournal.com/274338.html.
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¤ Power Bowl ¤
1 large 10-cup tempered glass (Bormioli Rocco) dinner salad bowl
1 large (Japanese) sweet potato, peeled and cubed
4 cups packed spinach
1 15-ounce can (Eden) no-salt-added black beans (optional) +
1 8-ounce package (Cascadian Farm) frozen blueberries (optional)
1 cup cooked quinoa
1 15-ounce can chickpeas, drained and rinsed
1 apple, diced
1/2 cup red cabbage, finely cut
1/2 avocado, diced (optional)
1/2 cup Sweet Fire Dressing (page 258) (optional):
1/2 cup plain unsweetened oat milk, stirred well with:
1/2 teaspoon cayenne pepper
1/8 teaspoon smoked paprika
1/4 cup Dijon mustard or (Gulden's) spicy brown mustard
1/4 cup pure maple syrup
or 1/2 cup Ginger Miso Dressing (page 258) (optional):
2 tablespoons white miso, whisked together with:
2 teaspoons peeled and grated fresh ginger
2 tablespoons pure maple syrup
1 tablespoon rice vinegar
3 tablespoons water
1 teaspoon sesamé seeds
§ (Prepare the sweet potatoes and quinoa ahead of time so the power bowl is easy to put together at a moment's notice. And customize it with any of your favorite fruits or vegetables.)
§ Preheat the oven to 400°F. Line a large baking sheet with parchment paper (optional).
§ Peel and cube 1 large (Japanese) sweet potato. Place the cubed sweet potatoes on the baking sheet and roast them until they are tender, about 30 minutes. Set them aside.
§ Get out 1 10-cup tempered glass (Bormioli Rocco) dinner salad bowl and place in it a layer of 4 cups of cut fresh spinach leaves. (Add, if you wish, 1 15-ounce can of black beans + 1 8-ounce package of frozen blueberries.) Set the bowl aside.
§ Cook (15 to 20 minutes) and add 1 cup of quinoa. Cool it and add it to the bowl.
§ Drain and rinse and add 1 15-ounce can of chickpeas. Dice and add 1 apple. Finely cut and add 1/2 cup of red cabbage.
§ When you're ready to eat, cut and add 1/2 of an avocado, if you wish, and drizzle some dressing over all. Toss well and serve up the power!
Power bowl (Staples) -Adapted from Jane Esselstyn's Empower Bowl in Rip Esselstyn & Jane Esselstyn, The Engine 2 Seven-Day Rescue Diet (2016), https://www.amazon.com/Engine-Seven-Day-Rescue-Diet-Plants/dp/1455591173/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=1520422172&sr=1-1, page 241. https://decemberleaf.livejournal.com/274338.html.
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¤ Rip's Big Bowl ¤
Enough for 2
2 large (10-cup) tempered glass (Bormioli Rocco) dinner salad bowls
2 large (Japanese) sweet potatoes
1 15-ounce can (Eden) no-salt-added black beans, drained and rinsed
1 8-ounce package of frozen blueberries (optional)
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/2 cup mesclun mix, or more, or fresh spinach
4 to 6 green onions, cut into fine rounds
1 mango, skinned and cubed, or
1 cup cubed frozen mango
1 red pepper, cut crosswise and chopped
1/2 avocado (optional), mashed or diced
(allow 1/4 avocado maximum per serving)
1/4 cup cilantro, cut with scissors (optional)
zest and juice of 1 lime
salsa
green salad or
cooked greens
§ Preheat the oven to 400°F. Line a large baking sheet with parchment paper (optional).
§ Bake the whole sweet potatoes for 45 minutes to 1 hour, until they are soft when tested with a cake tester. Set them aside.
§ Open a 15-ounce can of black beans and spoon them into a small cooking pot. Warm them over medium heat, stirring them occasionally, for about 2 minutes, until they're warmed through. Add, if you'd like 1 8-ounce package of frozen blueberries.
§ Add and stir in 1/4 teaspoon of ground cumin, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of chili powder. Set the bean mixture aside.
§ Get out 2 10-cup tempered glass (Bormioli Rocco) dinner salad bowls and in each of them place a layer of mesclun mix.
§ Add a layer of the sweet potatoes-either cut in half or cubed, your choice.
§ Add the bean mixture.
§ Cut and add 4 to 6 green onions, cut into fine rounds; 1 mango, skinned and cubed (or 1 cup of cubed frozen mango); and 1 red pepper, cut crosswise and chopped.
§ Add, if you'd like, some avocado and cilantro.
§ Zest 1 lime and add the zest and juice.
§ Add as much salsa of your choice as you wish.
Serve along with a green salad or a heaping helping of cooked greens.
Rip's Big Bowl (Staples) -Adapted from Jane Esselstyn's Sweet Potato Bowl in Rip Esselstyn & Jane Esselstyn, The Engine 2 Seven-Day Rescue Diet (2016), https://www.amazon.com/Engine-Seven-Day-Rescue-Diet-Plants/dp/1455591173/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=1520422172&sr=1-1, page 237. https://decemberleaf.livejournal.com/274338.html.
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¤ Spaghetti squash w/ garlic & capers, chickpeas & kale ¤
1 spaghetti squash, about 2 pounds
drizzle of lemon juice
sprinkle of pepper
2 tablespoons water or lemon juice
optional: 1/4 cup toasted pine nuts or other nuts, for a topping
optional: a bottle of (GoVeggie) grated parmesan style topping
1 shallot, sliced thinly
1 minced clove or many minced cloves of garlic
2 teaspoons minced fresh rosemary,
or 1 teaspoon minced dried rosemary
scant 1/8 teaspoon red chili flakes
1/8 teaspoon black pepper
1/2 cup chickpeas, drained and rinsed
2 packed cups of chopped kale leaves
juice of 1/2 of a lemon
1/4 cup of capers, or chopped kalamata olives or sun-dried tomatoes
§ Preheat the oven to 375°F.
§ Slice 1 spaghetti squash in half lengthwise. Scoop out the seeds and pulp from the middle. Place the squash on a baking sheet, cut side up. Drizzle with lemon juice and sprinkle with pepper.
§ Roast the squash for about 1 hour or until the flesh is tender and you can scrape noodle-like strands with a fork. (If the squash is difficult to cut, roast it whole for the first 20 minutes, until it softens a bit, then cut it in half and continue cooking it.)
§ Remove the squash from the oven, let it cool slightly, and use a fork to scrape the squash into strands. Set it aside.
§ Optional: If you wish, lightly toast 1/4 cup of pine nuts or other nuts, for a topping. Also set aside some (GoVeggie) grated parmesan style topping.
§ Thinly slice 1 shallot and put it in a small bowl. Mince and add 1 clove of garlic. Mince and add 2 teaspoons of fresh rosemary or 1 teaspoon of dried rosemary. Add a scant 1/8 teaspoon of red chili flakes and 1/8 teaspoon of black pepper. Set the bowl aside.
§ Open a can of chickpeas. Spoon out and rinse and set aside 1/2 cup.
§ Cut and set aside 2 packed cups of kale leaves. Ream and/or squeeze over it the juice of 1/2 of a lemon.
§ Spoon out and set aside 1/4 cup of capers. (Or chop and set aside 1/4 cup of kalamata olives or sun-dried tomatoes.)
§ Put 2 tablespoons of water or lemon juice into a large skillet over medium heat, then add the shallot, garlic, rosemary, chili flakes and pepper.
§ Once the shallot starts to soften, add 1/2 cup of chickpeas and cook them for a few minutes until they turn lightly golden brown.
§ Add the kale leaves and the juice of 1/2 of a lemon, then give everything in the pan a good stir.
§ Once the kale is partially wilted, add and stir in the spaghetti squash strands.
§ Add 1/4 cup of capers or chopped olives or sun-dried tomatoes.
§ Toss all together well. Sprinkle it with some extra pepper and remove the skillet from the heat.
§ Top the squash if you'd like with toasted pine nuts and vegan grated parmesan.
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Spaghetti Squash w/ Chickpeas & Kale
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Spaghetti squash w/ garlic, capers, chickpeas & kale (Staples) -Adapted from Jeanine Donofrio and Jack Mathews, The Love and Lemons Cookbook (2016), https://www.amazon.com/Love-Lemons-Cookbook-Apple-Zucchini/dp/1583335862/ref=sr_1_1?s=books&ie=UTF8&qid=1484497094&sr=1-1&keywords=The+Love+and+Lemons+Cookbook. https://www.loveandlemons.com/roasted-spaghetti-squash-w-chickpeas-kale. https://decemberleaf.livejournal.com/274338.html.
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Spaghetti w/ garlic & capers (Staples) -Adapted from Ellen Bernstein, "Spaghetti with garlic and capers (February)," Star and Moon Cookbook (2003) (with Deborah's well-loved epigraph-about her work on the Schubert B Flat Major Piano Sonata-: "However I develop this in the future, this is how it was at one particular time, and I was not unhappy with it");
____________
____________
[May 2018:]
The missing piece(s:) -
Pasta on Wednesday w/ kale, beans, & blueberries (December) -Adapted from Jane & Ann Esselstyn, 2018-03-27, https://www.youtube.com/watch?v=xapJW8dulfI. https://decemberleaf.livejournal.com/375944.html.
____________
(See Ann & Jane's oatmeal bowls, too: https://www.youtube.com/watch?v=g8h-eA8BwnU.)
(Also see "Spaghetti bolognese" (minus olive oil) in Henry Firth & Ian Theasby, Bosh!: Simple Recipes, Amazing Food, All Plants (May 1st 2018), https://www.amazon.com/BOSH-Simple-Recipes-Amazing-Plants/dp/0062820680/ref=sr_1_1?s=books&ie=UTF8&qid=1525364672&sr=1-1&keywords=Henry+Firth+%26+Ian+Theasby, page 86.
https://decemberleaf.livejournal.com/375944.html
____________
____________
Staples
Bright Island:
¤ Pasta Bowls ¤
¤ Power Bowl ¤
¤ Rip's Big Bowl ¤
¤ Spaghetti w/ garlic & capers, chickpeas & kale ¤
¤ Spaghetti bolognese + a glass of red wine ¤ (see above, page 86:)
____________
¤ Pasta Bowls ¤
Enough for two
2 large (10-cup) tempered glass (Bormioli Rocco) dinner salad bowls
4 cups cut fresh spinach leaves
1 15-ounce can (Eden) no-salt-added black beans (optional) +
1 8-ounce package (Cascadian Farm) frozen blueberries (optional)
1 24-ounce bottle (Muir Glen) organic pasta sauce (no added oil), or
1 16-ounce bottle (Field Day) organic mild garlic cilantro salsa
3 cups kale, leaves stripped from their spines and cut into bite-size pieces
1 12-ounce package 100% wholewheat pasta
(fusilli, linguini, spaghetti),
(or spiralized zucchini squash)
2 or 3 teaspoons nutritional yeast
1/4 cup parsley, stems removed and coarsely cut
finely cut raw broccoli florets (optional)
a huge green salad (optional)
§ Get out 2 10-cup tempered glass (Bormioli Rocco) dinner salad bowls and in each of them place a layer of 2 cups of cut fresh spinach leaves. Add, if you wish, 1 15-ounce can of black beans + 1 8-ounce package of frozen blueberries. Set the bowls aside.
§ Pour 1 24-ounce bottle of pasta sauce into a small skillet and warm it slowly. (You may not need it all.) Or use instead 1 16-ounce bottle of mild salsa. Or use some of both.
§ Get out a 4-cup glass measuring cup. Strip a large handful of kale leaves from their spines and cut them into 3 cups of bite-size pieces. Set the measuring cup aside for the moment.
§ In a large cooking pot over high heat, bring about 10 cups of water to a boil. Add the pasta and cook it for the number of minutes on the package,
§ But set a timer for 3 minutes less than the package directions recommend. When the timer goes off, add the cut kale to the pasta and water so it will cook along with the pasta for the last 3 minutes.
§ After 3 minutes, when the timer goes off again, drain the pasta and greens in a colander, then add them to both of the 2 glass dinner salad bowls on top of the fresh cut spinach. (Or spiralize and add some zucchini squash.)
§ Add as much warmed pasta sauce and/or salsa as you'd like.
§ Sprinkle 2 or 3 teaspoons of nutritional yeast over all.
§ Garnish the pasta bowls with cut parsley and top them with heaps of finely cut broccoli florets.
§ Keep the tempered glass dinner salad bowls warm in the oven until you're ready to eat.
For a pasta party, serve the pasta bowls with a huge green salad.
Pasta bowls (Staples) -Adapted from Jane Esselstyn's Mighty Green Pasta Bowl in Rip Esselstyn & Jane Esselstyn, The Engine 2 Seven-Day Rescue Diet (2016), https://www.amazon.com/Engine-Seven-Day-Rescue-Diet-Plants/dp/1455591173/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=1520422172&sr=1-1, page 240. https://decemberleaf.livejournal.com/274338.html.
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¤ Power Bowl ¤
1 large 10-cup tempered glass (Bormioli Rocco) dinner salad bowl
1 large (Japanese) sweet potato, peeled and cubed
4 cups packed spinach
1 15-ounce can (Eden) no-salt-added black beans (optional) +
1 8-ounce package (Cascadian Farm) frozen blueberries (optional)
1 cup cooked quinoa
1 15-ounce can chickpeas, drained and rinsed
1 apple, diced
1/2 cup red cabbage, finely cut
1/2 avocado, diced (optional)
1/2 cup Sweet Fire Dressing (page 258) (optional):
1/2 cup plain unsweetened oat milk, stirred well with:
1/2 teaspoon cayenne pepper
1/8 teaspoon smoked paprika
1/4 cup Dijon mustard or (Gulden's) spicy brown mustard
1/4 cup pure maple syrup
or 1/2 cup Ginger Miso Dressing (page 258) (optional):
2 tablespoons white miso, whisked together with:
2 teaspoons peeled and grated fresh ginger
2 tablespoons pure maple syrup
1 tablespoon rice vinegar
3 tablespoons water
1 teaspoon sesamé seeds
§ (Prepare the sweet potatoes and quinoa ahead of time so the power bowl is easy to put together at a moment's notice. And customize it with any of your favorite fruits or vegetables.)
§ Preheat the oven to 400°F. Line a large baking sheet with parchment paper (optional).
§ Peel and cube 1 large (Japanese) sweet potato. Place the cubed sweet potatoes on the baking sheet and roast them until they are tender, about 30 minutes. Set them aside.
§ Get out 1 10-cup tempered glass (Bormioli Rocco) dinner salad bowl and place in it a layer of 4 cups of cut fresh spinach leaves. (Add, if you wish, 1 15-ounce can of black beans + 1 8-ounce package of frozen blueberries.) Set the bowl aside.
§ Cook (15 to 20 minutes) and add 1 cup of quinoa. Cool it and add it to the bowl.
§ Drain and rinse and add 1 15-ounce can of chickpeas. Dice and add 1 apple. Finely cut and add 1/2 cup of red cabbage.
§ When you're ready to eat, cut and add 1/2 of an avocado, if you wish, and drizzle some dressing over all. Toss well and serve up the power!
Power bowl (Staples) -Adapted from Jane Esselstyn's Empower Bowl in Rip Esselstyn & Jane Esselstyn, The Engine 2 Seven-Day Rescue Diet (2016), https://www.amazon.com/Engine-Seven-Day-Rescue-Diet-Plants/dp/1455591173/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=1520422172&sr=1-1, page 241. https://decemberleaf.livejournal.com/274338.html.
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¤ Rip's Big Bowl ¤
Enough for 2
2 large (10-cup) tempered glass (Bormioli Rocco) dinner salad bowls
2 large (Japanese) sweet potatoes
1 15-ounce can (Eden) no-salt-added black beans, drained and rinsed
1 8-ounce package of frozen blueberries (optional)
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/2 cup mesclun mix, or more, or fresh spinach
4 to 6 green onions, cut into fine rounds
1 mango, skinned and cubed, or
1 cup cubed frozen mango
1 red pepper, cut crosswise and chopped
1/2 avocado (optional), mashed or diced
(allow 1/4 avocado maximum per serving)
1/4 cup cilantro, cut with scissors (optional)
zest and juice of 1 lime
salsa
green salad or
cooked greens
§ Preheat the oven to 400°F. Line a large baking sheet with parchment paper (optional).
§ Bake the whole sweet potatoes for 45 minutes to 1 hour, until they are soft when tested with a cake tester. Set them aside.
§ Open a 15-ounce can of black beans and spoon them into a small cooking pot. Warm them over medium heat, stirring them occasionally, for about 2 minutes, until they're warmed through. Add, if you'd like 1 8-ounce package of frozen blueberries.
§ Add and stir in 1/4 teaspoon of ground cumin, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of chili powder. Set the bean mixture aside.
§ Get out 2 10-cup tempered glass (Bormioli Rocco) dinner salad bowls and in each of them place a layer of mesclun mix.
§ Add a layer of the sweet potatoes-either cut in half or cubed, your choice.
§ Add the bean mixture.
§ Cut and add 4 to 6 green onions, cut into fine rounds; 1 mango, skinned and cubed (or 1 cup of cubed frozen mango); and 1 red pepper, cut crosswise and chopped.
§ Add, if you'd like, some avocado and cilantro.
§ Zest 1 lime and add the zest and juice.
§ Add as much salsa of your choice as you wish.
Serve along with a green salad or a heaping helping of cooked greens.
Rip's Big Bowl (Staples) -Adapted from Jane Esselstyn's Sweet Potato Bowl in Rip Esselstyn & Jane Esselstyn, The Engine 2 Seven-Day Rescue Diet (2016), https://www.amazon.com/Engine-Seven-Day-Rescue-Diet-Plants/dp/1455591173/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=1520422172&sr=1-1, page 237. https://decemberleaf.livejournal.com/274338.html.
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¤ Spaghetti squash w/ garlic & capers, chickpeas & kale ¤
1 spaghetti squash, about 2 pounds
drizzle of lemon juice
sprinkle of pepper
2 tablespoons water or lemon juice
optional: 1/4 cup toasted pine nuts or other nuts, for a topping
optional: a bottle of (GoVeggie) grated parmesan style topping
1 shallot, sliced thinly
1 minced clove or many minced cloves of garlic
2 teaspoons minced fresh rosemary,
or 1 teaspoon minced dried rosemary
scant 1/8 teaspoon red chili flakes
1/8 teaspoon black pepper
1/2 cup chickpeas, drained and rinsed
2 packed cups of chopped kale leaves
juice of 1/2 of a lemon
1/4 cup of capers, or chopped kalamata olives or sun-dried tomatoes
§ Preheat the oven to 375°F.
§ Slice 1 spaghetti squash in half lengthwise. Scoop out the seeds and pulp from the middle. Place the squash on a baking sheet, cut side up. Drizzle with lemon juice and sprinkle with pepper.
§ Roast the squash for about 1 hour or until the flesh is tender and you can scrape noodle-like strands with a fork. (If the squash is difficult to cut, roast it whole for the first 20 minutes, until it softens a bit, then cut it in half and continue cooking it.)
§ Remove the squash from the oven, let it cool slightly, and use a fork to scrape the squash into strands. Set it aside.
§ Optional: If you wish, lightly toast 1/4 cup of pine nuts or other nuts, for a topping. Also set aside some (GoVeggie) grated parmesan style topping.
§ Thinly slice 1 shallot and put it in a small bowl. Mince and add 1 clove of garlic. Mince and add 2 teaspoons of fresh rosemary or 1 teaspoon of dried rosemary. Add a scant 1/8 teaspoon of red chili flakes and 1/8 teaspoon of black pepper. Set the bowl aside.
§ Open a can of chickpeas. Spoon out and rinse and set aside 1/2 cup.
§ Cut and set aside 2 packed cups of kale leaves. Ream and/or squeeze over it the juice of 1/2 of a lemon.
§ Spoon out and set aside 1/4 cup of capers. (Or chop and set aside 1/4 cup of kalamata olives or sun-dried tomatoes.)
§ Put 2 tablespoons of water or lemon juice into a large skillet over medium heat, then add the shallot, garlic, rosemary, chili flakes and pepper.
§ Once the shallot starts to soften, add 1/2 cup of chickpeas and cook them for a few minutes until they turn lightly golden brown.
§ Add the kale leaves and the juice of 1/2 of a lemon, then give everything in the pan a good stir.
§ Once the kale is partially wilted, add and stir in the spaghetti squash strands.
§ Add 1/4 cup of capers or chopped olives or sun-dried tomatoes.
§ Toss all together well. Sprinkle it with some extra pepper and remove the skillet from the heat.
§ Top the squash if you'd like with toasted pine nuts and vegan grated parmesan.
____________
Spaghetti Squash w/ Chickpeas & Kale
____________
Spaghetti squash w/ garlic, capers, chickpeas & kale (Staples) -Adapted from Jeanine Donofrio and Jack Mathews, The Love and Lemons Cookbook (2016), https://www.amazon.com/Love-Lemons-Cookbook-Apple-Zucchini/dp/1583335862/ref=sr_1_1?s=books&ie=UTF8&qid=1484497094&sr=1-1&keywords=The+Love+and+Lemons+Cookbook. https://www.loveandlemons.com/roasted-spaghetti-squash-w-chickpeas-kale. https://decemberleaf.livejournal.com/274338.html.
____________
Spaghetti w/ garlic & capers (Staples) -Adapted from Ellen Bernstein, "Spaghetti with garlic and capers (February)," Star and Moon Cookbook (2003) (with Deborah's well-loved epigraph-about her work on the Schubert B Flat Major Piano Sonata-: "However I develop this in the future, this is how it was at one particular time, and I was not unhappy with it");
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