tostadas

when cooking the beans

with the oil let a crust

form on the bottom

6 servings, beans source, tortillas source, previous version

beans: 1 lb black beans, 1 T kosher salt, 1 t soda, 2 bay leaves, 2 T oil, 1 T cumin; salsa: 2 tomatoes, 1 small red onion, 2 avocadoes, juice of 2 limes, 1 t kosher salt, 1/4 c cilantro, 1 chile; tortillas: 2 heaping c flour, 1 stick earth balance vegan buttery sticks, melted; 1.5 kosher salt, 1 1/4 t powder, 1/2 c + 2 T hot water; toppings: vegan cheese, greens

cover beans, soda, salt in 2 inches water, soak overnight; add bay leaves, simmer until tender; cook down with oil and cumin; salsa: chop & slice veggies, mix; tortillas: mix dry ingredients with paddle, stream in butter, then water, knead 2 mins, rest, covered, 1-2 hours; form 8 balls, rest 30 minutes, press; cook in hot ungreased nonstick pan 1 min/side until tortillas puff slightly & brown spots form; top tortillas with beans, salsa, greens, cheese

banana buckwheat black bottom cupcakes

frozen raspberries

or chocolate chips on top for

breakfast or dessert

24 servings, 132 calories (chocolate chips), 102 calories (raspberries)

2.5 c buckwheat flour, 1 c cocoa, 1/4 c d’vash date nectar, 4 packets stevia, 1 T powder, 1 t kosher salt, 1 T vanilla, 1/4 c lemon juice, 2 c unsweetened vanilla almond milk, 4 (4-oz size) containers gerber bananas+2 T namaste egg replacer, toppings: 1/2 c stevia-sweetened chocolate chips, 1/2 c frozen raspberries

mix all but banana mixture & toppings; press into silpat muffin tins, top with banana, toppings; 350 F, 18 minutes

cauliflower, coconut, cashew curry

cashews in oil

fried in a hot pan will burn

when a back is turned

source, 4 servings

1 inch ginger+4 cloves garlic+1 chile+pinch kosher salt, mashed; 2 T canola oil, 2 chopped onions, tiny can tomato paste, 1 can coconut milk, coriander, cumin, chili powder, garam masala, florets from 1 head cauliflower, 1/2 c frozen peas, serve with: 3/4 c cashews fried in 2 T canola oil until browning; cilantro, lemon wedges, rice

heat oil, onion, spices, tomato paste, ginger mixture, cook 10 minutes until browning in spots, add cauliflower, cook until browning, add milk, simmer 10 minutes, add peas; serve with toppings on rice

broiled miso eggplants

roast with oil on

foil until soft and then

broil with the sauce

source, 4 servings

3 eggplants, cut in 6ths; olive oil, 1 c white miso+1 T tamari+1 T sesame oil+1 T rice wine+pinch black pepper; rice, sesame seeds, kimchi

roast oiled eggplants until soft, 400 F; top with sauce, broil until tops are blackening; top with seeds, serve on rice with kimchi

double chocolate cookies

use two baking stones

covered in silpat for the

cookies to spread out

source, 11 servings, 455 calories

2 sticks earth balance vegan buttery sticks, fridge temp; 3/4 c brown sugar, 2/3 c sugar, 1 c flour, 3/4 c cocoa, 3/4 t kosher salt, 1/2 t powder, 1/2 t soda, 1 namaste egg replacer egg, 2 t vanilla, 2 c chocolate chips

beat butter & sugars in stand mixer, mix in rest, make 11 balls, freeze 1 hr on silpat on stones, 350 F, 18 minutes

croissants

freeze before proofing

and then proof overnight for

the next day’s breakfast

source, 24 servings

1.5 c warm full-fat nut milk, 2 packets yeast, 1/4 c brown sugar, 4.5 c flour, 1 t salt, 3 frozen sticks earth balance buttery sticks, fillings: chocolate, jam

slice butter, layer on wax paper to 5×8″, smooth or pound with rolling pin, keep chilled; in stand mixer combine milk, yeast, sugar, stand 5 minutes; add salt & 3.5 c flour, dough hook 7 minutes; mix in rest of flour with dough hook; form a rectangle, wrap & chill 1 hr; roll out to 10×16″ on silpat, place butter in center, fold in 3 like a letter, roll out to 10×15″, fold in 3, wrap & chill 1 hr; repeat rolling, folding, chilling 3 more times; after 4th time wrap & chill 8-18 hours; divide dough, keeping half chilled; roll out each half to 12×16″ on silpat, cut into 12 triangles, fill, roll up; proof 2.5 hours on baking sheets with silpat, covered; heat oven to 425, place baking sheets in oven with ice cubes, reduce to 400 F, 10 minutes; 325 F, 10 minutes

tofu shakshuka

cook the vegetables

and the spices on high heat

like for fajitas

source, 4 servings

14 oz extra firm tofu, pressed, cut into 8 triangles; 4 oz vegan feta, cubed; 1 onion, 3 cloves garlic, 1 red pepper, 1 tiny can tomato paste, 1 big can fire roasted diced tomatoes, olive oil, 1/3 c parsley, 1/3 c cilantro, cumin, coriander, smoked paprika, kosher salt, avocado, lemon

slice veggies; heat oil, spices, onion, garlic, pepper, cook until browning; add tomatoes & paste, simmer 10 minutes; add half of herbs, top with tofu & half of feta; 375 F, 10 minutes, broil; top with rest of herbs, feta, avocado, lemon

chocolate chip walnut cookies

a big and crunchy

cookie that takes a long time

to finish eating

12 servings, 317 calories

1 c finely chopped walnuts, 1 c chocolate chips, 1 T namaste egg replacer + 1/4 c warm water, 1/2 c brown sugar, 1/2 c sugar, 1 t vanilla, 1 t salt, 1 t soda, 1 c unsweetened vanilla almond milk, 2 1/3 c flour

mix, use silpat, 350 F, 20 minutes, cool on stones

banana buckwheat muffins

a mourning dove looms

over the chickadees and

the tufted titmice

12 servings, 171 calories

4 (4-oz size) containers gerber bananas, 1.5 c buckwheat flour, 1 T powder, 1 t salt, 1 T vanilla, 1 t cinnamon, 1/4 c d’vash date nectar, 1 c quaker 3-minute steel-cut oats, 1 c unsweetened vanilla almond milk, 1 T lemon juice

mix, use silpat, 350 F, 18 minutes