grilled corn pizza

grill the veggies &

then par-grill the pizza crusts

before topping them

source, 3 servings

toppings: 2 sliced tomatoes, basil, vegan mozzarella, 2 ears grilled corn, 1 sliced grilled red onion; dough: 1 c wheat chef+1.5 c flour+1/2 c water; 2 c flour, 3/4 c water, 1 t salt

stir chef mixture, rest overnight; stir in flour & water, rest 1 hour; fold in salt, rest 30 minutes; fold & rest 30 minutes 3x; form 2 well-oiled disks, grill both sides; top, grill; folds: 8x; rests: covered, room temperature

toasted ramen & beans

brown the ramen in

the veggies & oil &

then add the white beans

source, 4 servings, 500 calories

3 c cooked marcella beans, 8 oz ramen, s&p, 1 T olive oil, 2 sliced carrots, 1 sliced shallot, 1 smashed clove garlic, s&p, red pepper flakes, zest & juice of 2 lemons, 1 c greens & herbs, vegan parm

brown veggies & spices in oil, add ramen, brown; add beans, lemon, water to cover, simmer until done; add greens, top with parm

stale bread cookies

a loaf of stale bread

an exercise in endless

possibilities

source, 24 servings, 215 calories

5 c cubed bread, 1 1/4 c sugar, 1.5 sticks soft vegan butter, 1/4 c namaste egg replacer+1/2 c warm water, 2 t vanilla, 1/2 c white whole wheat flour, 1 t powder, pinch salt, 1 bag chocolate chips

food processor; use silpat, 375 F, 30 minutes or until bottoms are browning

strawberry galette

it takes a week to

realize there haven’t been

any chickadees

source

dough: 1 stick frozen vegan butter, 1 c flour, 1/2 c almond flour, 1/4 c vegan full fat plain yogurt, 1-3 T ice water, 1 t sugar, pinch salt; wash: 1 t vegan yogurt+1 T maple syrup; filling: 1/2 c sugar, zest of 1 lemon, 3 T cornstarch, pinch salt, 5 c strawberries, sliced

chop together dough, form ball, chill 2 hours; combine filling ingredients; roll out dough, place on parchment-covered rimmed baking sheet, add filling, fold edges; brush with wash; 400 F, 40 minutes

broccoli & apple salad

pickle the raisins

& onions in vinegar

& then add oil

source, 4 servings

dressing: 1/2 c raisins, 1/4 c cider vinegar, pinch salt, 1 T sugar, 1 T sesame oil, 3 T olive oil, 1/2 red onion, sliced; 2 cut up heads broccoli, 1 sliced apple, 2 chopped green onions, s&p, 1/2 c toasted nuts & seeds, 1 c sliced grapes

combine all dressing ingredients but oils, rest 10 minutes, add oils; add dressing to rest

pumpkin & sunflower seed sourdough

left in the oven

after it’s off will ensure

no doughy middle

1 c wheat chef, 1 can pumpkin, 1/4 c sunflower seeds, 1 t sea salt, 1.5 c rye flour, 1/2 stick melted vegan butter, 2 c flour

stir; rest 4 hours, fold; rest 2 hours, fold; rest 12 hours, place loose ball in parchment-lined dutch oven; rest 3 hours, slash top; place in cold oven set to 465 F, covered, 35 minutes; uncovered, 15 minutes; on oven rack, 400 F, 20 minutes; oven off, 15 minutes; rests: covered, room temperature; folds: 8x

weekend getaway sourdough

dough fermenting in

the refrigerator while

its owner travels

1 c wheat chef, 1 c water, 1 T olive oil, 1 t kosher salt, 1 T maple syrup, 1/2 t vanilla, 2 T diastatic malt powder, 2 c white whole wheat flour

stir; rest 1 hour, fold; rest 3 hours, fold; cover & chill 32 hours; place in parchment-lined dutch oven, rest 12 hours, 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