bread knots

drizzle oil last

so the rest of the toppings

don’t slide off the sides

12 servings, 225 calories

2 c aquafaba wrist temp, 1 packet yeast, 1 T sugar, 1 t kosher salt, 5 c flour; toppings: 2 T maple syrup, 1 t kosher salt, 2 T olive oil

knead 5 minutes, rise 1 hr; make 12 knots, place on silpat on 2 rimmed baking sheets, add toppings, rest 30 minutes; 400 F, 25 minutes

double chocolate energy balls

lots of glue to make

them not-crumbly enough

to eat in the car

27 servings, 130 calories

2 (4-oz size) containers gerber bananas, 2 c cocoa, 1/2 c d’vash date nectar, 1 c lilly’s stevia-sweetened chocolate chips, 1 c almond flour, 1 c chopped walnuts, 1 t cinnamon, 1 t kosher salt, 1 t vanilla

food processor, pulsing in chips at end, form balls, freeze until set

crispy tofu & spring rolls with tamarind sauce

one sauce for dipping

the spring rolls and for frying

the crispy tofu

4 servings

sauce: 14 oz tamarind concentrate+2 T maple syrup+1/4 c rice vinegar+2 T tamari; rice: 2 c rice cooked in 1 can coconut milk, 1 t kosher salt, 1 c water; tofu: 32 oz extra firm tofu, pressed, cubed; 2 T olive oil, 1/4 c cornstarch; rolls: lettuce & basil wrapped in 8 spring roll wrappers; toppings: avocado, mango, kimchi, lemon & lime wedges, cilantro

coat tofu in cornstarch, fry in oil until brown, deglaze with half of sauce, serve with toppings on rice; serve rolls with remaining sauce