Rasaswad

 Heat olive oil , add diced shallot s, sauté for a few minutes, add crushed garlic and saute for another minutes or two. Zest a lemon and keep the zest aside. Add crushed red pepper, lemon juice, pasta water, cream, capers, salt and pepper and let it cook for a few. Add the pasta (we used a lemony pasta from TJs), more cream, chopped parsley, lemon zest, and a knob of butter. Also add more pasta water. Cook everything for another minutes few seconds and serve with Parmesan.  https://alwaysfromscratch.com/creamy-lemon-sauce/#recipe

 Cook half a cup of short grain rice with 1 cup water, pinch of salt and a splash of oil for 3-4 whistles and let cool. Prep the pineapple into large cubes. Dice half a red onion, 2-3 cloves of garlic, some ginger. Dice half of a extra firm tofu into small cubes. Also chop some red pepper, mushrooms and green beans. Heat oil, add chili oil to it (I used Trader Joes' along with the chilli flakes), add the onion and saute for 3-4 minutes. Add ginger and garlic and saute a bit more. Add the veggies and tofu, a pinch of salt and saute. Add the rice and pineapple, soy sauce, dark soy sauce, sesame oil, curry powder (I just added a small pinch each of turmeric, red chilli powder and dhania jeera powder). Mix everything and add some chopped cilantro. Serve with some roasted peanuts on top. Super comforting!  https://www.youtube.com/watch?v=1Mkgb8Fxr_o

Boil pasta as per the instructions. Blanch spinach and add it to a blender jar. Add cannelloni beans, hemp seeds, nutritional yeast, parsley, lemon, olive oil, salt and pepper, and blend until smooth. Add it to the pasta and serve.  https://youtube.com/shorts/D2J8TQiKyZ8?si=RrWdbPQFrCHfZJ0r