Roasted Cherry Tomato Pasta

Ingredients:

• 3 tablespoons olive oil
• 10 fresh basil leaves
• 400 g spaghetti (a packet of spaghetti would be good enough)
• 500 g cherry tomatoes
• 3 garlic cloves, finely minced
• ½ teaspoon dried oregano
• 1 teaspoon sugar
• Pinch of salt
• Pinch of pepper
• Parmesan cheese, shredded (to garnish)
• Extra basil leaves, chopped (to garnish)

Preparation:

1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. Rinse the tomatoes well and pat dry. Halve them.
3. In a skillet, toss the tomatoes with a little olive oil.
4. Arrange them in a single layer and season with sugar, salt, pepper, dried oregano, half of the basil leaves, and minced garlic. After 30 to 40 minutes of roasting, the tomatoes should be slightly browned and start to fall apart on their own.
5. Cool the tomatoes, put them in an airtight container, and put them in the refrigerator if you won't be serving them right away. When serving, sprinkle the remaining basil leaves on top.
6. Bring a kettle of water to a boil if serving right away. Bring the water to a rolling boil, season with salt, and then add the pasta.
7. Pasta should be cooked until al dente. (Set aside a small amount of pasta water.)
8. Toss the spaghetti thoroughly after adding it to the dish in which you cooked the tomatoes. If the recipe needs a bit more liquid, add additional pasta water.
9. Garnish with fresh basil and Parmesan cheese.

Classic Egg Salad

Ingredients:

• 6 large eggs
• ¼ teaspoon Worcestershire sauce
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• ½ teaspoon sugar
• ¼ cup finely celery, diced
• ¼ cup mayonnaise
• 2 teaspoons Dijon mustard
• 1½ teaspoons lemon juice, freshly squeezed (can substitute with white wine vinegar)
• 3 tablespoons scallions, finely sliced (from about 2 to 3 scallions)
• 1 tablespoon fresh parsley leaves, finely chopped

Preparation:

1. Arrange the eggs in a single layer in a saucepan and pour enough cold water into the pan to cover the eggs by approximately 1 inch. After bringing the pan to a rolling boil over high heat, turn off the heat, cover, and leave it for ten minutes.
2. After carefully draining the boiling water, put the pan in the sink and run cold water over the eggs for one to two minutes, or until the pan is lukewarm. After draining and adding cold water, leave the eggs for ten minutes or until they are room temperature.
3. Crack the eggs gently all over, then peel them under running water. After the eggs have dried, cut them into ¼-inch pieces.
4. Mix the mayonnaise, mustard, Worcestershire sauce, lemon juice, salt, pepper, and sugar in a medium-sized bowl.
5. Add the parsley, scallions, celery, and sliced eggs. Fold with a rubber spatula to mix. Adjust the seasoning according to taste. Serve or store in the refrigerator until needed.

Peanut Sauce Fried Rice with Tofu

Ingredient List:

• ¼ cup coconut milk (or other nondairy milk)
• 4 tablespoons smooth peanut butter (or almond butter, as preferred)
• 1-inch piece of fresh ginger, coarsely chopped
• 2 tablespoons cilantro, chopped
• 3 teaspoons Sriracha sauce
• ¼ teaspoon cayenne pepper
• ¼ teaspoon salt
• 1 tablespoon sugar (or other sweetener like agave or maple syrup)
• ½ teaspoon sesame oil
• 2 cloves of garlic
• 2 teaspoons soy sauce
• 2 teaspoons lime juice
• Zest of ½ a kaffir lime (or regular lime)

• ½ cup carrots, sliced
• ½ red pepper, thinly sliced
• 2 teaspoons oil
• Pinch of salt
• Pinch of red pepper flakes or cayenne (as required)
• Freshly squeezed lemon juice (as required)
• ½ red onion, thinly sliced
• 3 cloves garlic, finely chopped
• 8 ounces tofu, pressed and cubed
• ¾ cup loosely packed cabbage, chopped (or other veggies like cauliflower/broccoli)
• 2½ cups cooked rice (or other grains of choice)
• ¼ cup cilantro, chopped (for garnish)

Preparation:

1. Process every ingredient given in the list of peanut sauce in a blender until it's smooth. Taste and adjust the sweetness, salt, and spice. Set aside.
2. Heat the oil in a skillet over medium-high heat. Add the onions and a pinch of salt to the heated oil. Cook for two to three minutes after tossing.
3. Add the bell pepper, carrots, and garlic. Cook for 2 minutes after giving it a good toss.
4. Add the cabbage and tofu, stir thoroughly, and simmer for two to three minutes.
5. Mix thoroughly after adding the peanut sauce. Turn the heat down to medium. The sauce should begin to bubble after 2 to 3 minutes of cooking under cover.
6. Stir in the salt and cooked rice. Stir thoroughly. Adjust the spice and salt according to taste. Season with red pepper flakes or cayenne.
7. Add some nondairy milk to the rice and stir thoroughly if it seems too dry. For a minute, cook with a lid on. Continue to cover the rice for a few more minutes.
8. Pour in a generous amount of lime or lemon juice. Add cayenne or red pepper flakes and cilantro as garnish. Warm up and serve.