Eggplant and tofu in sambal oelek

 Ingredients:

-2 chinese egglpants

-1/2 block of firm tofu

-3 large cloves of garlic

-1 small finger of ginger

-1/3 cup sambal oelek

-1/2 veg bouillon cube

-olive oil

-ground coriander and salt to taste

Preheat oven to 400. Cut eggplants in half, and then quarter each piece radially so they are the shape of pickle spears. Score the flesh of each piece without breaking the skin. Heat a deep cast iron pan over medium high heat and add a generous amount of oil. add the eggplant to the pan, stirring to coat each side of each piece in oil. Salt the eggplant and sprinkle generously with coriander. Mince the ginger and roughly chop the garlic. Once the eggplant begins to soften, clear a corner of the pan, add some more oil to it, and add the ginger. Cook until golden (about 1 minute) and add garlic. Still the garlic and ginger to mix with the eggplant. Add half of the sambal oelek. If the pan starts to look dry or anything is at risk of burning, add a bit of water to the pan. Cut the tofu into small cubes, and add to the pan, clearing space so that the tofu touches the pan. Add the remaining sambal oelek. Then add a half cup of water along with the half bouillon and cook until the bouillon is fully dissolved and the water has begun to combine with the sambal and thicken. Turn off stove and put pan in hot oven. Check regularly, but it should be done in 10-15 minutes.

Cauliflower/Leek/Potato soup

 Ingredients:

-2 large leeks
-1 head of cauliflower
-1/2 (or 1 small) russet potato
-3 tbsp butter
-2 tbsp olive oil
-8 cups better than bouillon garlic broth
-2/3 cup milk
-Dried thyme
-Dried tarragon
-Salt and black pepper to taste

Trim, wash, and chop the leeks into thin rounds. Separate the cauliflower into large florets. Peel and cube the potato. Heat butter and olive oil in Dutch oven (or large pot). When butter has melted, add leeks and saute until soft. Add cauliflower and potato and continue to saute over medium heat. After about ten minutes, add the broth and cover. Let it simmer for 45 minutes, or until the cauliflower is falling apart and potato is completely soft. Turn off heat. Blend with immersion blender until smooth. Add milk and continue to blend. Add seasonings and continue to blend. 

Spicy Potato and Black Bean Cakes

 Ingredients:

-Potatoes (2 large? 3?)
-1 habanero pepper
-2 shallots
-Ground cumin
-Ground coriander

-Garlic powder
-Salt
-Za'atar
-Cilantro
-Panko bread crumbs
-Olive oil

Peel and dice potatoes. Put them in a pot and fill with enough water to cover. Boil until they are soft. Meanwhile, finely chop the shallots, and finely dice the habanero. Add some olive oil to a pan and saute the shallot over medium high heat. As the shallot softens, add the habanero. Season generously with cumin, coriander, garlic, za'atar, and salt. Drain the potatoes and put them in a large mixing bowl. Mash the potatoes. Rinse the beans and add them to the potatoes and mash both together. Add the shallot/habanero mixture and continue to combine. Take a large bunch of cilantro and coarsely chop it. Add it to the mixture. Add some additional olive oil and a generous amount of panko crumbs. Mix everything together. Form the mixture into small patties (about the size of a slider). Add more oil to the pan in which the shallots were cooked. Place the patties in the pan and fry them, flipping halfway through, until they are crisp and browned on both sides.