I’ve never been one to use a food processor. I have better things to do than take one apart and clean it properly, and I don’t like how it takes up primo counter and/or cupboard space. But occasionally, I wish I had one.

For me, I find that the task of chopping vegetables is very meditative. It’s amazing how much can be accomplished in the kitchen with a good sharp knife and some pleasing background music. Making these noodle bowls is just one of those Zen things I like to do. Eating them is very Zen, too, especially if you use chop sticks and proceed slowly, enjoying each bite.

These very flexible instructions for this healthy dish are a guide to get you started. You may even want to opt for steaming the vegetables instead of stir-frying them. I wish I could be that virtuous, but I am not. I prefer the flavors of the sesame oil, garlic and ginger intermingling with the slightly singed veggies.

Of course, you’ll want to experiment with all your favorite healthy variations such as edamame beans, pea shoots and pods, bean sprouts, leafy greens, meat or tofu; go right ahead and have at it. When I put my noodle bowls together, I include a grain or pasta, but you can also use the trendy zoodles. I also like to make my own sauce, but I won’t judge you if you want to buy a pre-made sauce—just sprinkle the whole business with soy or teriyaki sauce, or even nutritional yeast. That’s up to you. I’ve tried all that and everything is delicious.

If you’re more in the mood for soup, simply pour some full-flavored, power-packed hot bone broth over your veggies and noodles. You can also use homemade broth or vegetable or miso broth if you prefer.

And for those of us who love dessert, but don’t have a whole lot of time to prepare something, there are Nutella cupcakes. These are about the easiest cupcake you’ll ever make. They don’t require any fussy frosting because as they bake, the Nutella does the job. My grandson, Jack, is a Nutella fiend, so I had to try these to make absolutely sure they would pass his taste test. Especially good when they’re still warm, these little gems are going to make him, and you, very happy.

Zen Noodle Bowls—Three Ways
1 tbsp. toasted sesame oil
1 tbsp. olive oil
2 large carrots, chopped into chunks
2 stalks celery, cut into 1-inch slices
1 small head broccoli, separated into florets
2 medium zucchinis, chopped into 1-inch thick slices
1 large onion, cut in half then into 1-inch thick slices
1 large red pepper, cut into strips
3 cloves garlic, minced
1/2-1 tsp. ginger, minced
1/4 cup toasted sesame seeds
Tamari or soy sauce to taste
1 (16-oz.) pkg. soba noodles, cooked and rinsed
1/4 cup cilantro for garnish
1 (32-oz) box chicken bone broth, heated (optional)

Heat oil in wok or large frying pan over medium-high heat. Starting with the vegetables at the top of the list and working down, add them to the hot oil one at a time, cooking and stirring for 1-3 minutes after each addition and turning the heat down, if necessary, until all the vegetables are tender-crisp.

Place soba noodles in serving bowls and add vegetables on top. Serve with sauces or add more tamari/soy sauce, if desired. Garnish with cilantro. Serve warm or cold.

To serve as a soup, pour broth over vegetables and noodles in individual bowls. Spoon in a bit of sauce to flavor the broth, if desired. Yield: 4 servings

Thai Sauce
1 large clove garlic, minced
2 tbsp. toasted sesame seed oil
3 tbsp. natural smooth nut butter
2 tsp. fresh ginger, grated
3-4 tbsp. fresh lime juice
2 1/2 tbsp. Tamari or soy sauce
1-2 tsp. sugar
2-3 tbsp. water

In a medium bowl, combine all ingredients, adjusting amounts as necessary to obtain desired consistency.

Orange-Maple Sauce
3 tbsp. light miso
2 tbsp. rice vinegar
1 tbsp. toasted sesame oil
1 tbsp. tahini
1/4 cup fresh orange juice
1 tbsp. water
1 tsp. maple syrup

Combine all ingredients in a medium-sized bowl.

Nutella Cupcakes
1/4 cup butter, softened
1/4 cup Canola or other mild vegetable oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla
1 3/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/4-1/2 cup Nutella, at room temperature

Preheat oven to 325 degrees. In a medium bowl, beat butter, oil and sugar with an electric mixer until light and fluffy. Add eggs and vanilla and beat until smooth.

In a small bowl, stir together flour, baking powder and salt. Add to butter mixture and beat on low speed just until combined. The batter will be thick.

Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each and swirl the batter with a bamboo skewer or knife. Bake for 25-30 minutes, or until they feel springy to the touch. Remove from pan to cool. Yield: 1 dozen

Karen Schneider can be reached at iwrite33@comcast.net.