I’ve never had fennel, and have been obsessing over this fact of late. So let’s double this recipe.

We need:

• 4 fennel bulbs (2 pound total), stalks discarded — I will track this down.
• 1/2 cup whole almonds (preferably Marcona), lightly toasted- Me.
• 1/2 cup extra-virgin olive oil – Me.
• 20 garlic cloves, finely chopped – Have some, need more.
• 1/2 cup raisins – Me.
• 4 teaspoons whole coriander seeds – ???
• 1 teaspoon grated orange – Me.
• 1/2 cup fresh orange juice- Me.
• Pinch of saffron threads, crumbled (can use turmeric instead) - ???
• 1 cup chopped cilantro – Me.

Should we have it with rice or quinoa, maybe?

If so, we still need:
- A head (or partial head) of garlic, to supplement what I have on hand.
- 4 teaspoons whole coriander seeds.
- rice or quinoa.
- optional: saffron threads if somebody has saffron already. If not, we can substitute in turmeric, which Ben and I have.
- Beverages.

PS - I created an account at maximumportland,com, but can’t figure out how to post there. Maybe a switch needs to be flipped before I have that power?

Spiced-Up Grilled Cheese

1 6-ounce can tomato paste
3 tablespoons chopped canned chipotle chilies
1 tablespoon mild-flavored (light) molasses
12 3/4-inch-thick slices sourdough bread
18 ounces sharp fake (dairy-free) cheddar cheese
4 plum tomatoes, cut into 1/4-inch-thick slices
1 small red onion, thinly sliced
1 cup fresh cilantro leaves
olive oil

Creamy Tomato-Leek Soup

1 tablespoon no-dairy margarine
1 tablespoon, plus 2 teaspoons extra-virgin olive oil (divided)
3 leeks, divided (2 thinly sliced in half moons and 1 thinly sliced lengthwise)
3 garlic cloves, smashed
3 14-ounce cans whole tomatoes
1 cup water
1/2 cup soy coffee creamer
1 tablespoon sugar
1/4 teaspoon crushed red pepper
1/4 teaspoon celery seed
1/4 teaspoon dried oregano
salt & pepper, to taste

I’ll have tomato paste, molasses, fresh tomatoes, red onion, cilantro, olive oil, butter, garlic, margarine, sugar, pepper, oregano, salt and pepper, beer, wine and juice.

One thing I don’t have is a griddle that can fit more than two small sandwiches at a time. It would be a BIG HELP if someone could bring a griddle big enough for at least three.

That leaves:

- nine inches of sourdough bread
- chipotle chiles (I’m a little nervous about these myself, so let’s make them optional)
- fake cheese
- 3 leeks
- soy coffee creamer
- celery seed
- 3 cans whole tomatoes
- optional other beverages
- one or more griddles, as big as possible

Cinnamon Chili

1 onion, chopped and browned in medium size pot (larger than large saucepan) or crockpot

Add to pot:

• 2 cups concentrated vegetable stock – Dan
• 1 large can tomato sauce – Dan
• 20 oz. diced tomatoes, drained (try fire roasted tomatoes) – Dan
• 1-2 cans black beans, drained and rinsed
• 4-6 cloves garlic chopped – Dan
• 2 teaspoons cumin
• paprika
• oregano

Cook for a while, then add to pot:

• 1 bag of Morningstar Crumbles
• salt and pepper to taste – Dan
• cinnamon to taste – Dan
• sugar, 1/8-1/4 cup? to taste – Dan

Simmer at least 1 hour for full flavor.

• Wine – Dan

Sauce:

• 2 tablespoons olive oil – Me & Ben.
• 1 1/2 cups chopped onion – Me & Ben.
• 3 tablespoons minced garlic – Me & Ben.
• 4 (14.5 ounce) cans stewed tomatoes
• 1/3 cup tomato paste – Me & Ben.
• 1/2 cup chopped fresh basil – Me & Ben.
• 1/2 cup chopped parsley
• 1 teaspoon salt – Me & Ben.
• 1 teaspoon ground black pepper – Me & Ben.

The rest of it:

• 1 (16 ounce) package lasagna noodles
• 2 pounds firm tofu
• 2 tablespoons minced garlic -Me & Ben.
• 1/4 cup chopped fresh basil – Me & Ben.
• 1/4 cup chopped parsley
• 1/2 teaspoon salt  – Me & Ben.
• ground black pepper to taste  – Me & Ben.
• 3 (10 ounce) packages frozen chopped spinach, thawed and drained (I think fresh is OK instead.)

So we need:
4 (14.5 ounce) cans stewed tomatoes
1 (16 ounce) package lasagna noodles
3/4 cups parsley
2 pounds tofu
3 (10 ounce) packages frozen chopped spinach or a bunch of fresh spinach.

Plus maybe a juice and/or wine? We have some beer in the fridge right now, too, which we’d be happy to share.

Sauce:

• 2 tablespoons olive oil – Me & Ben.
• 1 1/2 cups chopped onion – Me & Ben.
• 3 tablespoons minced garlic – Me & Ben.
• 4 (14.5 ounce) cans stewed tomatoes
• 1/3 cup tomato paste – Me & Ben.
• 1/2 cup chopped fresh basil – Me & Ben.
• 1/2 cup chopped parsley
• 1 teaspoon salt – Me & Ben.
• 1 teaspoon ground black pepper – Me & Ben.

The rest of it:

• 1 (16 ounce) package lasagna noodles
• 2 pounds firm tofu
• 2 tablespoons minced garlic -Me & Ben.
• 1/4 cup chopped fresh basil – Me & Ben.
• 1/4 cup chopped parsley
• 1/2 teaspoon salt  – Me & Ben.
• ground black pepper to taste  – Me & Ben.
• 3 (10 ounce) packages frozen chopped spinach, thawed and drained (I think fresh is OK instead.)

So we need:
4 (14.5 ounce) cans stewed tomatoes
1 (16 ounce) package lasagna noodles
3/4 cups parsley
2 pounds tofu
3 (10 ounce) packages frozen chopped spinach or a bunch of fresh spinach.

Spicy Thai Tofu with Red Bell Peppers (recipe doubled)

Note: This recipe also calls for peanuts, but I propose leaving them out as I sometimes have a slight intolerance for them.

• 2/3 cup olive oil – Dan
• 4 large red bell peppers, seeded, thinly sliced – Dan
• 6 tablespoons minced peeled fresh ginger – Dan
• 6 large garlic cloves, finely chopped – Dan
• 2 14-to 16-ounce package extra-firm tofu, drained well, cut into 1-inch cubes – Dan
• 6 green onions, thinly sliced on diagonal – Dan
• 6 tablespoons soy sauce
• 4 tablespoons fresh lime juice – Dan
• 1 to 1.5 teaspoon dried crushed red pepper
• 2 6-ounce bags baby spinach leaves
• 2/3 cup chopped fresh basil

• Beverages

That leaves soy sauce, red pepper, spinach, basil, and beverages.

Items still needed:

• chives or green onions,
• 2 heads of cauliflower,
• 2 cans diced tomatoes,
• fresh cilantro,
• fresh lemon,
• frozen peas

Tumeric Rice (peelay chaaval)

2 cups basmati rice Lena
3 tbs vegetable oil Lena
3 whole cloves Lena
1 bay leaf Lena
4 cardamom pods Lena
1-inch stick cinnamon Lena
2 cloves garlic Lena
1/2 tsp ground tumeric Lena
1 tsp salt Lena
2 Tbs. finely sliced chives or the green part of green onions

Gobi Matar Masala (spicy cauliflower and peas–and we’ll add potatoes to make it more hearty)
courtesy of a friend of a friend, Vegan Yum-Yum

2 Cauliflower, chopped into bite-sized florets
2 Onion, chopped small Lena
1 tsp Ginger Powder Lena
2 tsp Powdered Cumin Lena
2 tsp Cumin Seeds Lena
2 tsp Coriander Lena
2 tsp Chili Powder Lena
4 tsp Garam Masala Lena
1 tsp Turmeric Lena
8 tsp Olive Oil Lena
2 Can Chopped Tomatoes
1/2Cup Water Lena
1 Cup Frozen Peas
Salt to taste Lena
Fresh Cilantro
1 Lemon

For the naan…the traditional recipe calls for a small amount of whole milk yogurt and ghee, which is clarified butter. I’m going to go ahead and make a traditional recipe, and I’ll look at New Seasons when I go this afternoon for a vegan naan.

The Owl House is located at 4022 SE Caruthers Street.

Brian and Lena