whole wheat tortillas

the tomato leaves

wither, leaving red, orange

& bright yellow balls

previous version, 15 servings, 250 calories

4 c white whole wheat flour, 1 c white flour, 2 sticks melted vegan butter, 1 T kosher salt, 1 T powder, 2 1/4 c warm water

knead 2 minutes in mixer, rest 30 minutes, form balls, rest 30 minutes, press, cook on both sides in hot ungreased nonstick pan

banana & chocolate chip toaster waffles

sliced bananas from

the freezer heated until

just starting to steam

11 4-inch waffles, 150 calories

3 c sliced bananas, 4 packets stevia, 1 t kosher salt, 1 t powder, 1 t vanilla, 1/4 c chia seeds, 1 c lily’s stevia-sweetened chocolate chips, 1 c white whole wheat flour, 3/4 c mooala unsweetened vanilla almond milk, 1 t canola oil (for greasing)

mix, cook 1/4 c batter on greased nonstick iron

yellow tomato sourdough focaccia

yellow tomatoes

or red tomatoes that aren’t

all the way red yet?

4 servings, 400 calories

1 c wheat chef, 2 c white whole wheat flour, 1 T kosher salt, 1/2 c warm water; toppings: 1 T olive oil, 2 sliced yellow tomatoes, basil, sea salt

mix all but toppings, form disk on oiled silpat on rimmed baking sheet, add toppings, rest 2 hours, 400 F, 30 minutes

rosemary & chocolate chunk sourdough cake

a painted turtle

outside the door is gently

sniffed by the big dog

12 servings, 325 calories

1 c wheat chef, 1 T cut up rosemary, 1 bag chocolate chunks, 1/2 c brown sugar, 2 T namaste egg replacer+1/4 c water, 1 t powder, 1 t kosher salt, 1 t vanilla, 1/4 c olive oil, 2 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk

mix, pour into parchment-lined cast-iron pan, 350 F, 45 minutes

pecan & date sourdough

when filling the bird

feeder on the window snakes

slip under the house

1 c wheat chef, 1/4 c pecans, 4 chopped medjool dates, 1 t kosher salt, 2 c white whole wheat flour, 1 c water

stir, rest 1 hour; fold, rest 4 hours; fold, rest 2 hours; fold, place in parchment-lined dutch oven, rest 13 hours; slash top, place in cold oven set to 465 F, covered, 30 minutes; uncovered, 15 minutes; on oven rack, 5 minutes; oven off, 15 minutes; rests: covered, room temperature; folds, 8x

pecan & hazelnut butter & chocolate chunk sourdough muffins

blend the nuts, frozen

butter, & brown sugar in

a high speed blender

20 servings, 275 calories

1/3 pecans, 1/4 c hazelnuts, 1 stick vegan butter, 1.5 c brown sugar, 1 c wheat chef, 2 t vanilla, 1 t powder, 1/2 t kosher salt, 2 T namaste egg replacer, 3/4 c mooala unsweetened vanilla almond milk, 2 c white whole wheat flour, 1 bag chocolate chunks

blend in order, pureeing 1st 4, stir in chunks, use silpat, 375 F, 25 minutes

grilled potato & black bean curry

the 1st cool morning

in a week brings smoky smells

of grilling veggies

source, 3 servings, 500 calories

3 c cooked vaquero beans, 1 drained can diced tomatoes, 2 shallots, 3 cloves garlic, 1 chile, 4 medium red potatoes, herbs, 1 t salt, 2 t curry powder, 1 t ginger, 1/2 t turmeric, 2 t smoked paprika

grill & slice veggies, add all but herbs, top with herbs

vegan cheese & pb sandwich crackers

peanut butter mixed

with some maple syrup for

making the sandwich

source, 20 servings, 80 calories

crackers: 1/4 c nutritional yeast, 1 heaping c white whole wheat flour, 1/4 t powder, 1/2 t smoked paprika, 3/4 t salt, 1/4 c olive oil, 1/4-1/3 c water; filling: 1/3 c pb+2 T maple syrup

food processor, roll out & cut on floured wax paper, poke holes with fork, bake on parchment-covered stones, 350 F, 15 minutes, sandwich