https://thecookingfoodie.com/recipe/healthy-lentil-patties-recipe/

I am going to try these lentil patties.

 Kale, Cauliflower and Potato Soup

https://www.wellplated.com/vegan-potato-soup/

here is a backup because I couldn't find the recipe again. I plan on using this recipe and adding kale. We have a lot of it. Unfortunately, that also means we could be freezing it for later so hopefully it is not too grainy.

Ingredients

• 1/2 cup raw cashews
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion diced
• 3 medium carrots  diced
• 3 celery stalks diced
• 3 cloves minced garlic about 1 tablespoon
• 1 ½ pounds russet potatoes about 3 medium or 2 large, peeled and cut into ¾-inch dice
• 1 medium head cauliflower cut into florets
• 4 cups low sodium vegetable broth
• 2 tablespoons low sodium soy sauce
• 2 teaspoons smoked paprika
• ¾ teaspoon kosher salt plus additional to taste
• ¼ teaspoon ground black pepper plus additional to taste
• ¼ cup nutritional yeast optional; will give the soup a “cheesy” note
• 1 tablespoon freshly squeezed lemon juice
• For topping: chopped green onions or chives tempeh bacon, croutons, vegan sour cream, or vegan cheese shreds

Instructions

• 
  
• Put the cashews in a bowl and cover with room temp water. Soak them for 20 minutes
• In a Dutch oven or large soup pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 3 minute
• In a large soup pot, heat the olive oil over medium heat.
  add the onions and wait until soft and brown.
  Add the carrots and celery and cook for 5 minutes on a low heat.
• 
  
• Stir in the garlic. Then, stir in the potatoes and cauliflower. Saute until the potato chunks soften slightly, about 8 minutes.
• Add the broth, soy sauce, paprika, salt, and pepper. Bring to a steady simmer.
• Let the soup simmer until the potatoes and cauliflower are tender, about 15 to 20 minutes.
• Drain the cashews and place in a high-powered blender or a food processor fitted with a steel blade. Ladle in several scoops of the soup (be careful to only fill the blender about halfway, however, as hot soup can splatter). Puree until smooth, then transfer back to the soup pot.
• Puree the rest of the soup, either by transferring it to a blender in batches or with an immersion blender. Return all of the soup to the pot, then stir in the nutritional yeast and lemon juice.
• Taste the soup and adjust the salt and pepper as desired. The amount of salt you need will vary based on the broth you use. Serve hot, topped with chopped green onions, tempeh bacon, and/or croutons as desired.

To make it not vegan, but sounds good.

1. To finish, crack the eggs into measuring cups, and then gently slide them into the soup. Ladle some of the soup broth on top of the eggs to submerge them. Put the lid back on the pot and cook for 4 minutes. When done, the whites of the eggs should be opaque, but the yolk should still be soft. If the eggs break into the soup before they are poached, just use a fork to swirl them into the soup, like egg drop soup.

2. Carefully spoon the eggs into a soup bowl. Ladle the soup on top. Finish with a sprinkle of Parmesan cheese, a drizzle of olive oil, or a spoonful of yogurt.

https://www.thekitchn.com/recipe-simple-kale-potato-soup-weeknight-dinner-recipes-from-the-kitchn-13802

Notes

• TO STORE: Refrigerate potato soup for up to 5 days. 
• TO REHEAT: Rewarm leftovers  over medium-low heat. 
• TO FREEZE: Potato soups can become grainy once frozen and thawed, so I don’t recommend freezing this soup. 

 Another great Thanksgiving.

2025

Stuffing https://www.loveandlemons.com/stuffing-recipe/

Sweet potato bake

Mashed Potatoes

Veg gravy

Chat GBT green beans

Absolutely — let’s integrate a from-scratch Miso Cream of Mushroom that hits the same comforting “Campbell’s backbone” but with way more depth, better texture control, and no canned-soup flatness.

This will replace the béchamel entirely and gives us a miso–mushroom roux-based concentrate engineered to behave exactly like the classic casserole foundation.

Below is the 8-serving version with the new mushroom base.

---

🔥 Habanero-Cheese + Miso Cream of Mushroom Green Bean Casserole (8 Servings)

Technique stack: sauté-induced glutamate release, mushroom water extraction → reduction, miso emulsification, controlled capsaicin fat-binding, classic roux-based thickener

---

🛠 Updated Ingredient Engineering (8 Servings)

Green Beans

• 1.75 lbs green beans, trimmed & halved

• 1.5 tbsp salt (blanching water)

Aromatics & Heat

• 1 medium yellow onion, thinly sliced

• 3–4 cloves garlic, minced

• 2–3 habaneros, finely minced (seed for extra heat)

Miso Cream of Mushroom Base (replaces béchamel)

• 12 oz mushrooms, sliced (cremini or shiitake recommended)

• 4 tbsp butter

• 4 tbsp flour

• 2.5 cups whole milk (or 2 cups milk + 0.5 cup stock for lighter body)

• 3 tbsp white miso

• 1.5 tsp soy sauce

• 1.5 tsp rice vinegar

• Optional: ¼ tsp MSG (yes, it's delicious and replicates Campbell’s glutamate level)

Cheese Layer

• 1.5 cups shredded cheese, ideally:

  • 70 percent pepper jack or sharp cheddar

  • 30 percent habanero cheddar

• Optional: ⅓ cup parmesan

Crunch Topping

• 2.25 cups fried onions, OR

• 1.5 cups butter-toasted panko

---

🔬 Why This Works (Science Notes)

• Mushrooms sweat out water loaded with natural glutamates. Reducing this liquid concentrates savoriness similar to condensed soup.

• Roux-based thickening mimics Campbell’s condensed texture while avoiding canned metallic notes.

• Miso stirred in off-heat protects the enzymes/aromas and prevents splitting.

• Mushroom + miso glutamate synergy makes the cheese taste cheesier, even with less fat.

• Capsaicin dissolves into the fat phase, so controlling when the habanero hits the pan defines the heat distribution curve.

---

👩‍🍳 Step-by-Step Method (With Mushroom Base)

1. Blanch the Green Beans

Same as before:
Boil 3 minutes → ice bath → drain → set aside.

---

2. Sauté Aromatics + Heat

In a large skillet or Dutch oven over medium heat:

• Add 1 tbsp butter

• Add sliced onion → cook 6–8 minutes until lightly caramelized

• Add garlic + minced habanero → sauté 1–2 minutes

Remove mixture and set aside.

---

3. Build the Miso Cream of Mushroom

A. Extract + Reduce Mushroom Umami

In the same pan:

• Add remaining 3 tbsp butter

• Add 12 oz mushrooms

• Cook on medium–high 6–8 minutes

  • First they release water

  • Then the water evaporates

  • Then they begin browning
    This creates concentrated, roasted mushroom flavor to replace the condensed soup’s base.

B. Roux Time

• Sprinkle in 4 tbsp flour

• Stir 1 minute to cook out raw flavor

C. Add Liquid

Slowly whisk in:

• 2.5 cups milk (or milk + stock combo)

Simmer 3–5 minutes until thickened, creamy, and glossy.

D. Flavor Phase

Off heat, whisk in:

• 3 tbsp white miso

• 1.5 tsp soy sauce

• 1.5 tsp rice vinegar

• Optional: ¼ tsp MSG

Taste for salt.
You should have a savory mushroom cream with a light miso funk and no canned flavor.

---

4. Add Cheese

Return pan to low heat and melt in:

• 1.5 cups shredded cheese

• Optional ⅓ cup parmesan

Stir until smooth and unified.

---

5. Combine Everything

Fold in:

• Blanched green beans

• Onion–garlic–habanero mixture

Transfer to a 9×13 dish.

---

6. Add Crunch + Bake

Top with fried onions OR buttered panko.

Bake at 375°F for 22–28 minutes, until bubbling and crispy on top.

---

📈 A/B Test Options (Now That We Have Mushroom Control)

Mushroom Profile

• A: cremini (balanced, classic)

• B: shiitake (meaty, smoky)

• C: mix of both (my personal recommendation)

Heat Behavior

• Add habanero early → wide, mellow burn

• Add late → pointed, sharper heat

• Roast habanero first → tropical fruitiness with smoother capsaicin

Umami Variant

• A: white miso (clean, sweet)

• B: red miso (deeper, richer)

• C: white + shiitake powder (brothier, almost dashi-like)

---

If you want, I can also create a prep-ahead version, a dairy-light version, or a high-protein macro-optimized version of this.

 Well, I have been craving Indian food, not store bought, but home made. 
So, I cooked up a bag of rice. 

Then, https://www.cookclickndevour.com/vegan-tofu-tikka-masala/?fbclid=IwY2xjawNp5ohleHRuA2FlbQIxMABicmlkETFNcU10N2h6Q2hZdGJ3MDJ0AR6YQNs2y6UHMHd4dutdgQUey6pJ19NsmnuO74fsYL_nieRMsbhEv8vvEdXwsg_aem_0JduQlqMfkQFNpByYDeEfA

https://www.indianhealthyrecipes.com/masoor-dal-recipe/

So I made Tofu Tikka Masala and Masoor dal. I was ready to do vegetable korma,

https://www.100daysofrealfood.com/vegetable-korma/

but had a Halloween emergency so skipped that.

I really enjoyed the meal. I served it with brown rice and fresh garlic naan,

Vegan Tofu Tikka Masala

Servings 3

1 CUP = 250 ml

For the tofu marinade

• 200 grams firm tofu pressed and cut into cubes
• 3 tablespoons cashew yogurt ( I used yogurt and then added cashews)
• 1 teaspoon garam masala powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly minced ginger
• 2 cloves garlic minced

For the tikka masala sauce

• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 2 green chilies chopped
• 2 teaspoons ginger garlic paste or freshly minced ginger and garlic
• 3/4 cup diced onion 
• 3/4 cup diced bell pepper
• 2 cups tomatoes I used canned
• 1 tablespoon tomato paste optional (I didn't add)
• 1 teaspoon red chili powder
• 2 teaspoons garam masala powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon curry powder 
• 15 cashew nuts ground to smooth paste with warm water
• 1 cup thick coconut milk
• salt to taste
• 2 teaspoons kasuri methi (I didnt have it)

Instructions

 

To make tofu tikka

• Press tofu for 20 minutes using  heavy objects. Cut the tofu into  cubes.
• Add 3 tablespoons cashew yogurt in a large bowl. Next add  garam masala powder, red chili powder, turmeric powder, cumin powder, minced ginger and garlic and salt.
• Add the tofu pieces.
• Mix well. Refrigerate the marinated tofu for 60 minutes or even overnight.
• To make the tofu tikka heat 2 tablespoons oil in a heavy pan or skillet.
• Place the marinated tofu pieces in the hot oil.
• Cook for 5-6 minutes in medium heat or until the tofu chars well. Remove to a plate lined with parchment paper.

Tikka masala sauce

• Heat oil in a large pan. Add the cumin seeds, minced fresh ginger garlic, finely chopped green chilies. Saute for one minute on medium.
• Add diced onions and bell pepper. Saute for a minute.
• Now add the tomato puree. Mix well.
• Add the red chilli powder, turmeric powder, garam masala powder, curry powder, coriander powder. Saute well and cook for 4-5 minutes.
• Add 1 cup water, mix and simmer for a minute. Next add the cashew paste and coconut milk. Add salt to taste. Simmer the tikka masala sauce for 3-4 minutes.
• Add the fried tofu tikka. Mix well and simmer for a minute.
• Finally add the kasuri methi and mix well and remove from flame. Serve the tofu tikka masala warm with rice or roti.

Notes

Use firm or extra firm tofu for best results. 

You can add 1 tablespoon oil in the marinade if you like. I did like

You can double the recipe.
I will come back with the dal recipe. It came out much hotter than expected and less creamy. It tasted amazing though.