vegan parm & butter sourdough

the clematis blooms

purple on one side and white

on the other side

1 c wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, 2 c flour, 2 T sliced vegan butter, 1 T grated vegan parm

stir, chill, covered, 15 hours; fold 5x to form ball, proof 6 hours, covered, room temperature; oil & sprinkle with more parm; bake in preheated dutch oven, lid on, 450 F, 55 minutes

grilled veggie chickpea frittata

halve the lemon and

use the tongs to squeeze it on

the veggies when flipped

4 servings, 225 calories

1 sweet potato, 6 small tomatoes, 2 kale leaves, 4 broccoli leaves, 2 shallots, 2 leeks, 1 lemon; 1.5 c chickpea flour+1.5 c water+s&p; toppings: olive oil, s&p, nutritional yeast, cilantro, basil, parsley

halve potato, leeks, shallots; grill veggies until blackening, squeezing with lemon; wedge sweet potato; pour chickpea mixture into parchment-lined cast-iron pan, arrange veggies in pan, add toppings; 375 F, 45 minutes

pumpkin & apricot clafoutis

last autumn’s seeds push

up the landscaping plastic

tacked on the garden

6 servings, 120 calories

12 oz silken tofu, 1 can pumpkin, 1 can apricots in juice, 8 packets stevia, 1 T vanilla, 1 t kosher salt, 2 T namaste egg replacer, 1 T almond extract, 2 T cornstarch

blend all but apricots (including juice), pour into parchment-lined cast-iron pan; top with apricots, more stevia, cinnamon; 375 F, 30 minutes; 425 F, 30 minutes or until set up

sourdough grilled pizza

oil the dough well

on both sides and then cook it

well on both sides too

2 servings

dough: 1 c wheat chef, 2 – 2.5 c flour, 1 t kosher salt, 1 t yeast, 1 T olive oil, 1/2 c water wrist temp; toppings: marinara+vegan mozz+basil+s&p; arugula+vegan parm+small white beans+pepperoncini

knead dough 5 minutes; rise, covered, room temperature, until doubled; form 2 balls; chill, covered, 2+ hours; stand room temperature 30 minutes; shape into rounds, oil both sides well with more oil; grill on 1 side, cover down, 3-5 minutes until grill marks form; flip, add toppings except basil, s&p; grill, cover down, 3-5 minutes until cheese melts; add basil, s&p

banana, rye, & chocolate chip scones

some almond flour

instead of oil gives a

little crunchiness

12 servings, 240 calories

4 (4-oz size) containers gerber bananas, 1 bag lily’s stevia-sweetened chocolate chips, 1 T powder, 1 t kosher salt, 1 T vanilla, 2 1/4 c rye flour, 1 c almond flour, 4 packets stevia, 1 T cinnamon

mix, make balls on parchment-covered stone, sprinkle with more stevia & cinnamon, 425 F, 15 minutes

lemon sourdough

pond after a rain:

the swallows who live in the

bluebird houses dive

1 c wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, zest & juice of 1 lemon, 2 whole lemons, 2 T olive oil, 1/4 c d’vash date nectar, 1.5 – 2 c flour

stir all but whole lemons; chill 14 hours, covered; fold 8x to form ball; proof 5 hours, covered, room temperature; oil ball well, slice lemons on top, top with more salt, oil, & sugar; bake in preheated dutch oven, lid on, 450 F, 65 minutes

fig & cardamom sourdough

grackles eat one piece

of birdseed and then throw ten

pieces to the ground

1 c wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, 2 T olive oil, 2 T d’vash date nectar, 1.5 – 2 c flour, 1 T balsamic vinegar, 2 t cardamom, 7 oz dried figs

stir, chill 18 hours, covered; fold 8x to form ball; proof 4 hours, covered, room temperature; oil ball well, sprinkle with more salt & stevia; bake in preheated dutch oven, lid on, 450 F, 65 minutes

tahini & rye chocolate chip cookies

tahini from the

fridge microwaved until it’s

just pourable works

20 servings, 196 calories

1 c tahini, runny or melted; 3/4 c brown sugar, 1/2 c elmhurst milked cashews, 1 T namaste egg replacer, pinch sea salt, 1 t soda, 1 T vanilla, 1 bag monkfruit-sweetened chocolate chips, 1.5 c rye flour

cream first 3, beat in rest; bake flattened balls sprinkled with more salt on silpat, 350 F, 15 minutes