on top of yogurt,
a smoothie bowl, with some fruit,
or all by itself
2 c oats+1 t sea salt+1/2 c maple syrup
spread in thin layer on parchment-lined baking sheet, 350 F, 20 minutes or until just browning
maple oat brittle with sea salt
Month: October 2021
rosemary & chocolate chunk shortbread
rosemary in the
garden, ready for cookies
even after frost
source, 24 servings
1.5 c flour, 1/2 c powdered sugar, 2 T sugar, pinch sea salt, 1/2 c olive oil, 1 t cut up rosemary, 4 oz chopped semisweet chocolate
form ball, make flattened circle on parchment-covered stone, sprinkle with more sugar, 325 F, 20 minutes, slice while hot
baked crispy potatoes with arugula salad
broiled potatoes
with arugula salad
and dressing on top
source, 6 servings
8 medium potatoes, sliced thin; olive oil, 1/2 c follow your heart vegan parm+1 t kosher salt+1/2 t pepper+1 T cornstarch; 6 c arugula; dressing: 1/2 c tarragon white wine vinegar+1/4 c olive oil
alternate potatoes, drizzle of olive oil, & cheese in oiled cast-iron pan, 4 layers each, reserving some cheese; 375 F, 35 minutes covered with foil, gently compress top; 35 minutes uncovered, compress top; broil; serve with greens, dressing, remaining cheese
summer’s smoky pinto beans
beans in a quart jar
dried chili, coriander
picked in midsummer
6 servings
1 quart dried beans, 1 T dried coriander seeds, 3 dried chilis, 1 bay leaf, 2 t kosher salt, 1 T smoked paprika, 1 T balsamic vinegar, 2 T maple syrup
make sachet with coriander+chilis+bay leaf; simmer beans in 2 inches water & sachet until tender; remove sachet, add rest, cook down
sourdough maple biscotti
the first woodpecker
of the fall, a hairy or
is it a downy?
12 servings, 200 calories
1 c wheat chef, 1 t kosher salt, 1/2 c maple syrup, 2 T olive oil, 1 T vanilla, pinch orange zest, 1/4 c water, 1 c white flour, 2 c white whole wheat flour
stir; rest, covered, 1 hour, fold 8x; rest, covered, 3 hours; form log on silpat-covered stone, rest 1.5 hours; 375 F, 25 minutes; slice, 375 F, 25 minutes
sourdough pumpkin donuts
a yeasted donut
in donut pans instead of
cut with a cutter
10 servings, 150 calories
1 c wheat chef, 1/2 can pumpkin, 1/4 c apple juice, 1/2 t kosher salt, 1/2 t vanilla, 2 t pumpkin spice, 1/4 t orange zest, 8 packets stevia, 2 c white whole wheat flour
stir; rest, covered, 1 hour, fold 8x; rest, covered, 1 hour; place dough in silpat donut pans, sprinkle with more stevia, more salt, cinnamon; rest 20 minutes; 350 F, 15 minutes
apple-scented pumpkin sourdough
damp bird food broadcast
from the feeder isn’t too
old for the chickens
1 c wheat chef, 1/2 can pumpkin, 1/4 c apple juice, 2 c flour, 1 t kosher salt
stir; rest, covered, 1 hour, fold 8x; rest, covered, 8 hours, fold 8x; rest, covered, 13 hours, form loose ball; rest 20 minutes, slash top; 425 F in dutch oven, lid on, 25 minutes; lid off, 20 minutes
molten banana chocolate chip mug cake
frozen bananas
in the freezer when it’s too
chilly for smoothies
1 serving, 400 calories
1 c frozen sliced bananas, 1 t namaste egg replacer, 2 T flour, 2 T vegan yogurt, 1 t cinnamon, 2 T lily’s stevia-sweetened chocolate chips
microwave in mug until set, turn out; top with vegan whipped cream, more cinnamon, more chocolate
carrot quesadillas
before the first frost
the rest of the carrots are
stored in the garden
source, 3 servings
12 corn tortillas, vegan cheese, cilantro, 12 carrots, 2 t cider vinegar, pinch: salt, cumin, coriander, ginger, garlic powder, chili powder
steam carrots in microwave until soft, drain, mash with spices & vinegar; panini press dip & cheese between tortillas, top with cilantro
3 sisters chili
serve with sea salt, a
sliced chili from the garden,
bread & vegan cheese
source, 6 servings
1 lb mixed beans soaked overnight in 2-inches water+1/2 t salt; 1 halved onion, 1 chopped onion, 1 bay leaf, 2 T olive oil, 4 t minced garlic, 1 can diced tomatoes, 1 tiny can tomato paste, 1 c frozen corn, 2 c cubed butternut squash, 2 T chili powder, 1 t cumin, 1 t sugar, 1 t salt, cilantro
simmer beans+liquid, halved onion, bay leaf, 2 t garlic 30 minutes; cook chopped onion, oil, salt, sugar, chili powder, cumin, 2 t garlic 5 minutes, add tomatoes & paste, cook 5 minutes, add squash; add squash mixture to beans, simmer until done, add corn, heat through; top with cilantro
haikuveg 