Navy bean gravy

Move over, mushroom gravy. Here comes your thicker cousin, perfect for a big Southern breakfast or just good ol' mashed potatoes.

This recipe is really easy if you have an immersion blender; if you don't, apply a food processor or blender instead.

Ingredients

1 tbsp olive oil
1 small onion, roughly chopped
3 garlic cloves, chopped
3 tbsp fresh thyme, chopped
Lots of freshly ground black pepper
1 1/2 cups vegetable broth
1/3 cup flour
1 15-oz can navy beans, drained and rinsed
3 tbsp soy sauce
1/4 - 1/2 cup water, to thin

Directions

Preheat a saucepan over medium-high heat. Saute the onion and garlic until translucent, about 5 minutes. Add the thyme and black pepper and give it about 3 more minutes.

Meanwhile, whisk together the vegetable broth, soy sauce, and flour. Add to the sauteing vegetables and blend immediately until smooth (assuming you have an immersion blender. If not, carefully use a food processor or blender).

Stir the gravy often until it thickens, about 10 minutes.

Once the gravy thickens, reduce heat to a simmer. Now you can add additional water to achieve desired thinness.

Cook for an additional 20 minutes to let the flavors deepen.

Goddess noodles

Where'd the name come from? Simple: You'll shout "good goddess" the first time you prepare this perfect-for-weeknights noodle dinner. Yes, it's that easy.

This one's another winner from Isa Does It by Isa Chandra Moskowitz. Goddess bless her, half the meals I've cooked this year are based on recipes out of this new book of hers.

Ingredients

8 oz whole-wheat linguine

1/2 cup tahini

1/2 cup warm water

1 cup pasta water, reserved

3 tbsp fresh lemon juice

1/2 tsp salt, plus a couple pinches

2 tbsp nutritional yeast

2 tbsp + 1 tsp olive oil

8 oz tempeh, diced into 1/2" pieces

6 cups broccoli florets and thinly sliced stems

4 cloves garlic, minced

1 cup fresh chives, chopped

Freshly ground black pepper

Directions

Boil pasta in a large pot according to package instructions. Reserve a cup of cooking water for the tahini sauce; then drain the pasta and set aside.

Mix together the tahini, 1/2 cup warm water, and lemon juice. Whisk, or use a fork or an immersion blender, until smooth. Mix in the nutritional yeast and salt. Set aside.

Preheat a large pan over medium-high heat. Saute the tempeh with 1 tbsp of oil and a pinch of salt until lightly browned, about 7 minutes, tossing frequently. Transfer to a plate and set aside.

Next cook the broccoli with 1 tbsp oil and a pinch of salt. Saute about 5 minutes. You want the broccoli bright green and snappy.

Push the broccoli to one side, then add the garlic and remaining 1 tsp oil. Carefully saute just the broccoli about 30 seconds and then mix with the broccoli.

Turn off the heat and add the pasta. Mix it all together with a pasta fork. Add the tahini sauce and stir to coat. Now add the reserved pasta water as needed to thin the sauce and get everything nicely coated.

Stir in the tempeh, chives, and black pepper. Try not to eat it all by yourself.