crispy chickpea & brussels sprouts pasta

newborn fawn waits in

the tall grass while its mother

goes for refreshments

source, 3 servings

8 oz pasta+2 c pasta water; olive oil, s&p, 1 can rinsed & drained chickpeas, 2 smashed cloves garlic, 1 lb sliced brussels sprouts, 2 T capers, 1/4 c lemon juice, red pepper flakes, chives

toast chickpeas in oil, s&p; caramelize sprouts in oil, red pepper, s&p, garlic; add pasta, water, half of chickpeas, capers, lemon, chives, cook 5 minutes; top with remaining chickpeas, more black pepper & chives

chocolate swirled banana loaf

a high speed blender

whips & warms up bananas

to melt the chocolate

8 servings, 260 calories

2 c frozen bananas, 6 dates, 2 T vanilla, 1/2 t kosher salt, 1 t powder, 2.5 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk, 1 c lily’s stevia-sweetened chocolate chips

blend in order until chocolate swirls, bake in parchment-lined loaf pan, 350 F, 45 minutes

oregano & sea salt sourdough

12 chickens laying

12 fertilized eggs each yields

many baby chicks

1 c wheat chef, 1 T oregano, 1 t sea salt, 1 T olive oil, 1 T sugar, 1/2 c water, 2 c white whole wheat flour

stir; rest 1 hour, fold; rest 8 hours, fold; rest 14 hours, place loose ball in parchment-lined dutch oven; rest 3 hours, slash top; put in cold oven set to 465 F, covered, 30 minutes; uncovered, 15 minutes; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x

shaved chocolate & banana frozen yogurt with maple ribbon

add the chocolate chips

to the blender last and blend

until they are shaved

4 servings, 300 calories

3/4 c so delicious unsweetened vanilla coconut yogurt, 2 c frozen sliced bananas, 7 dried pitted dates, 1/4 c mini chocolate chips, 2.5 T maple syrup, 4 sugar cones

blend all but syrup; place in bowl & make swirl with spoon, drizzle syrup into swirl; freeze until set; serve in cones

hazelnut & chocolate chunk biscotti

raw hazelnuts &

cashews in the dough are like

little surprises

previous version, 30 servings, 175 calories

1 stick very soft vegan butter, 2 T whole raw cashews, 1/4 c whole raw hazelnuts, 1.5 c sugar, 1/4 c namaste egg replacer+1/2 c warm water, 2 t vanilla, 1/2 t kosher salt, 3 t powder, 1 bag chocolate chunks, 2 c white flour, 1 c white whole wheat flour

form log on silpat-covered stone; 350 F, 30 minutes; slice, 350 F, 10 minutes

pinto & preserved lime tostadas

when it’s too cold to

grill, the panini press can

crisp up tortillas

source, 6 servings, 500 calories

1 lb pintos+2 persian dried limes+2 dried chilis; 2 sliced shallots, 3 smashed cloves garlic, grilled tortillas; toppings: cilantro, kimchi, vegan cheese, salsa verde

soak bean mixture overnight in 2-inches water, simmer until tender; add shallots & garlic, mash & cook down; top tortillas with beans, toppings

sun butter small sourdough

a high speed blender

heats up the dough just enough

to speed up rising

1 c wheat chef, 2 T sun butter, 1/2 t sea salt, 1 1/4 c white whole wheat flour, 2 t chia seeds, 6 T water

blend; rest 3 hours, fold; rest 7 hours, fold; rest 12 hours, place loose ball in parchment-lined dutch oven, slash top; put in cold oven set to 465 F, covered, 30 minutes; uncovered, 10 minutes; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x

chocolate chip sun butter cookies

after making sun

butter add water to the

blender to make milk

26 servings, 160 calories

1/3 c soft sun butter, 3/4 c powdered sugar, 3/4 c brown sugar, 2 T namaste egg replacer, 2 T vanilla, 1 t kosher salt, 1 t soda, 2 1/4 c flour, 1/4 c sun milk, 1 c chocolate chips, 1/4 c mini chocolate chips

cream butter & sugars, beat in rest, use silpat, 350 F, 12 minutes