beet & carrot cake with cinnamon vanilla buttercream

purple & orange

cake under a golden brown

cinnamon frosting

12 servings, 415 calories

2 c raw unpeeled shredded beets & carrots, 1 c oats, 1/2 c maple syrup, 1/4 c olive oil, 1 T powder, 1 t kosher salt, 1 T vanilla, 2 c white whole wheat flour, 3/4 c elmhurst dairy milked cashews; frosting: 2 sticks soft earth balance vegan butter+2 c powdered sugar+1 T cinnamon+1 T vanilla

mix, gently press into parchment-lined cast-iron pan, 350 F, 40 minutes, cool & frost

rosemary & sea salt sourdough

rosemary hiding

under a cluster of more

prolific herb plants

1 c wheat chef, 1 T sea salt, 1 T cut up rosemary, 2/3 c lukewarm water, 2 c flour

stir; stand, covered, 1 hour; fold 8x, stand, covered, 15 hours; fold 8x, stand, covered 3 hours; gently form ball, slash top, sprinkle with more salt; bake in preheated dutch oven, 450 F, 20 minutes, lid on; 25 minutes, lid off

double chocolate beet & carrot donuts

beets & carrots from

the garden, grated over

a glass mixing bowl

10 servings, 230 calories

2 c raw unpeeled shredded beets & carrots, 1/2 c d’vash date nectar, 1 T namaste egg replacer, 1 t kosher salt, 1 T powder, 1 T vanilla, 1 t orange zest, 1 c cocoa, 1 c chocolate chips, 1 c white whole wheat flour

mix, adjusting flour if needed, gently press dough into donut pans, 375 F, 20 minutes

fresh tomato & basil sourdough

tomatoes give up

juice during the rise, but the

dough stays together

1 c wheat chef, 3 tomatoes mashed with 1 t kosher salt, 1/3 c chopped basil, 1/2 c shredded vegan parm, 3 c white whole wheat flour, 1/4 c water

stir, adding the water if needed; stand, covered, 1 hour; fold 8x; stand, covered, 15 hours; fold 8x; stand, covered, 5 hours; place loose ball of dough in preheated dutch oven, 450 F, lid on, 30 minutes; lid off, 40 minutes

fig & blueberry sourdough

ground cherries too good

to live up to their name and

fall down to the earth

1 c wheat chef, pinch salt, 3.5 c flour, 1/3 c sugar, 20 dried figs, 1 c dried blueberries, 1/4 c chia seed, 1/4 c shredded vegan parm, 1/4 c cold sliced vegan butter, 1 T st. germain, scant 3/4 c lukewarm water

knead to form ball; rise, covered, 6 hours; oil ball well & slash top; 450 F, preheated dutch oven, lid on, 20 minutes; 425 F, lid off, 35 minutes

baked corn & leek risotto

leeks browned in butter

fresh corn with rice & fresh chives

corn & veggie stock

4 servings

2 corn cobs+1 t salt+pinch black pepper+2 c mirepoix+tops of 3 leeks+2 garlic cloves+6 c water; corn from 2 ears, 1 c rice, 1/2 c wine, 3 sliced leeks, 1 c vegan parm, 2 T cut up chives, s&p, 2 T vegan butter

low boil stock 30 minutes, covered; brown leeks, s&p, 1 T butter; add rice, cook 1 minute; add wine, cook 3 minutes; add corn & 4 c stock; 400 F, 30 minutes, add remaining stock after 20 minutes; stir in rest of butter, 3/4 c cheese, chives; top with 1/4 c cheese, broil, top with more chives

chocolate chip & flaky coconut loaf

tomato plants strain

under multicolored fruit

and summer raindrops

12 servings, 260 calories

3 c white whole wheat flour, 1/2 c almond flour, 1/2 c unsweetened coconut flakes, 1 T vanilla, 2 t nutmeg, 1 t kosher salt, 1 T powder, 1 bag lily’s stevia-sweetened chocolate chips, 8 packets stevia, 1 T namaste egg replacer, 2.5 c mooala unsweetened vanilla almond milk

mix, pour into parchment-lined loaf pan; top with more stevia, coconut, nutmeg; 375 F, 1 hour