thin crust pizza

chill dough overnight

then leave at room temperature

for a few hours

source, 2 servings

dough: 2.5 c flour, 1 t kosher salt, 3/4 t yeast, 1 t olive oil, scant c warm water; sauce: canned tomatoes blended with kosher salt, olive oil; toppings: basil, olive oil, kosher salt, red pepper flakes, miyokos fresh vegan mozzarella

knead dough 3 minutes, rest 15 minutes, knead 3 minutes, chill overnight, bring to room temperature; form 2 rounds, add sauce, toppings; bake singly on preheated stone, 500 F, 5-10 minutes or until browning

pumpkin pudding

broil the tops with

a little sauce to make them

caramelized and brown

source, 4 servings

pudding: 2 T butter, 1/2 c chopped dates, 2 t lemon zest, 1 t soda, 1/4 c hot water, 1 c pumpkin puree, 1/2 c brown sugar, 1 t cinnamon, 1 t cardamom, pinch sea salt, 1 c flour; sauce: 1/2 c brown sugar, 1/3 c pumpkin puree (rest of can), 1/4 c cream, pinch sea salt, 1 stick butter, 2 T bourbon; toppings: crème fraiche, sea salt

pudding: combine dates, water, butter, zest, soda, stand 10 minutes; add rest; bake in buttered ramekins, 350 F, 25 minutes or until tops are just firm; microwave sauce ingredients until smooth; spoon some sauce over puddings, broil; serve with remaining sauce, toppings

maple pinto beans

when asked why dried beans

are worth the effort, smile

and nod knowingly

10 servings

2 lbs dried pinto beans, soaked overnight in 2 inches water, 2 T kosher salt, 2 t soda; 4 bay leaves, 1/2 c balsamic, 1/2 c maple syrup, 1/2 c lemon juice, 2 T smoked paprika, 2 T oregano

simmer soaked beans and bay leaves, covered, until tender; add rest, cook 20 minutes, allowing bottom crust to form

pumpkin oat cookies

they only taste like

banana to people who

don’t like bananas

24 servings, 102 calories

1 can pumpkin, 1 (4-oz size) container gerber bananas, 1/2 c d’vash date nectar, 2 namaste egg replacer eggs, 1 T cinnamon, 1 T vanilla, 1 T powder, 1 t kosher salt, 1/2 c lilly’s stevia-sweetened dark chocolate chips, 4 c oat flour

mix, use silpat, 350 F, 15 minutes

couscous cake

the chipmunks who eat

the fallen-down birdseed have

gone on vacation

source, 6 servings

sauce: 2 peppers, halved; 1 tomato, halved; 1 bulb garlic, top cut off; 1 onion, top cut off; olive oil, kosher salt & pepper, 2 T sherry vinegar, 1 T maple syrup; cake: 2 c israeli couscous, cooked in salted water; kosher salt & pepper, 8 green onions, halved, fried in olive oil until crispy; olive oil, 6 oz spinach, wilted in hot olive oil; 1 c full fat plain yogurt, 1 c shredded mozzarella, 1/2 c grated pecorino, 1/3 c flour, 2 eggs, 2 T minced garlic, 1 T coriander, 1 T basil

sauce: roast veggies with little oil, salt & pepper, on foil, garlic & onion wrapped in foil, 425 F, 40 minutes; blend with rest and more olive oil; cake: combine all but some fried onions, press into hot well-oiled pan, cook 10 minutes, slide onto plate, cook other side 10 minutes, adding oil and shaking pan as needed; top with more pecorino and remaining onions