sourdough chocolate chip cookies

let them rest while the

oven preheats or longer

to get more sour

24 servings, 170 calories

1 c wheat chef, 1 T namaste egg replacer+1/4 c warm water, 1 t soda, 1 t kosher salt, 1 t vanilla, 1 t cinnamon, 6 T olive oil, 3/4 c d’vash date nectar, 1 bag chocolate chips, 2 1/4 c flour

mix, make flattened balls on silpat, sprinkle with coarse salt & stevia, rest 30 minutes, 350 F, 18 minutes

sundried tomato & basil sourdough

old firewood from

the shed stacked beside the peas

to help prop them up

1 c wheat chef, pinch yeast, 1 t kosher salt, 1 t balsamic vinegar, 1 T olive oil, 1/2 c basil, 3 oz sundried tomatoes (not oil-packed), 1 c aquafaba, 1 T vegan grated parm, 2 c flour

stir; chill, covered, 16 hours; fold 8x to form ball; proof, covered, 5 hours; oil ball well and top with more parm & sea salt; 450 F in dutch oven, lid on, 55 minutes

toast with simple hummus & baby greens pesto

when thinning onions,

carrots, & beets, bring the greens

inside for pesto

2 servings

4 pieces toasted ezikiel bread; hummus: 1.5 c cooked (not canned) chickpeas, 1 t kosher salt, juice & zest of 2 lemons, 1 c aquafaba, 2 t chipotle chili powder, 1/2 t black pepper; pesto: 3 c greens, zest & juice of 2 lemons, 1 shallot, 1 clove garlic, 1 t kosher salt, 1/4 c raw cashews, 2 T aquafaba

hummus & pesto: food processor, adding aquafaba as needed; serve on toast, top with tomatoes & balsamic reduction

4 chocolates cereal bars

chocolate cereal,

cacao nibs, solid chocolate,

chocolate nut butter

16 servings, 165 calories

1 (9.5 oz) box love grown chocolate comet crispies; 1/2 c justin’s chocolate hazelnut & almond butter+3 (55 g) blocks scharffen berger bittersweet chocolate+1 c maple syrup; 1 t sea salt, 2 T cacao nibs

microwave nut butter mixture, add cereal, press into lined 9×13 pan, sprinkle with salt & cacao, chill, slice

pumpkin sorbet

the more alcohol

the less elbow grease needed

to scoop it later

source, 4 servings

1 c pumpkin+1 c cider+1 t cinnamon+1 T maple syrup+pinch black pepper+1 t nutmeg+1/2 t ginger; 1 t vanilla, 1/4 c rum, 2 c cider

simmer pumpkin mixture 10 minutes, add rest, chill 4 hours; churn, freeze

chickpea pasta with parsley & lemon

fry the garlic &

onion & spices until

brown & then sauté

source, 4 servings

8 oz pasta, cooked; 2 c lightly-salted & cooked chickpeas+2 c liquid, half mashed; 1 T rosemary, 2 c italian parsley, 2 cloves garlic, 1 sliced onion, s&p & red pepper flakes, olive oil, vegan parm, zest & juice of 1 lemon

fry onion, garlic, rosemary, spices, oil 2 minutes; cook 10 minutes, add mashed chickpeas & liquid, cook down; add pasta, parsley, lemon, more olive oil; top with more red pepper flakes, vegan parm

pumpkin sourdough

a mourning dove dies

its mate walks around it all

night and cries to it

1 c wheat chef, 1 c pumpkin, pinch yeast, 1 t kosher salt, 2 T maple syrup, 2 T olive oil, 1 T vanilla, 1/2 c cider, 2.5 – 3 c flour

combine, rise 5 hours, covered, room temperature; form oiled ball sprinkled with more salt & sugar, stand 30 minutes; 425 F, 70 minutes, dutch oven, cover on

chocolate chip sourdough scones

almost summer but

the sourdough starter smells

like fresh-picked apples

8 servings, 300 calories

1 c wheat chef, pinch yeast, 1 t kosher salt, 1 t vanilla, 2 T olive oil, 2 T maple syrup, 1 c lily’s stevia-sweetened chocolate chips, 1/2 c water, 2 c white whole wheat flour

stir; chill, covered, 15 hours; knead 4x to form ball; stand room temperature, covered, 6 hours; form flattened disk on silpat-covered stone, rest 1 hour, sprinkle with stevia; 425 F, 20 minutes