twice-mixed sourdough

the popular book

says to use wet hands instead

of well-floured ones


starter: 1/2 c wheat chef, 6 T room temperature water, 3/4 c white whole wheat flour; dough: 1.5 c white whole wheat flour, 7 T room temperature water; heaping t salt

stir starter ingredients, rest 8-12 hours; add dough ingredients, stir, rest 1 hour; fold in salt, rest 30 minutes; fold, rest 15-30 minutes, repeat (4 folds after salt fold); put in parchment-lined dutch oven with wet hands, don’t deflate, rest 15-30 minutes; slash 1/2 inch deep, put in cold oven, lid on, 485 F, 30 minutes; lid off, 10-15 minutes; on oven rack, 400 F, 10-30 minutes; finish crust in cooling oven; rests: covered, room temperature; folds: 8x, wet hands on moistened surface

chocolate chip breakfast blondies

dark chocolate chips

and a little cornmeal for

some contrasting crunch

16 servings, 160 calories

2 c white whole wheat flour, 1/2 c cornmeal, 10 packets stevia, 1/4 c namaste egg replacer, 1 t kosher salt, 1 t powder, 1 T vanilla, 2 T olive oil, 1 bag lily’s stevia-sweetened chocolate chips, 1.5 c mooala unsweetened vanilla almond milk

mix, bake in parchment-lined cast-iron pan, 375 F, 30 minutes

coconut & cinnamon scented sourdough

the woodpeckers’ wives

resemble them more than the

wives of the grosbeaks

1 c wheat chef, 1/2 c melted coconut oil, 1 t sea salt, 1/2 c sugar, 2 c flour, 1/4 c diastatic malt powder, pinch cinnamon, 1/3 c warm water

knead to form ball; rest, covered, room temperature, 2 hours; place in parchment-lined cast-iron pot, slash top, rest, covered, warm place, 1 hour; top with more oil, salt, sugar; 425 F, 15 minutes, lid on; 35 minutes, lid off; 5 minutes on oven rack; turn off heat, rest on oven rack 10 minutes

polenta shakshuka

snow melts around the

warm house and the chickens go

back to finding bulbs

source, 4 servings

18 oz tube polenta, 28 oz can tomatoes, 1 can rinsed & drained great northern beans, olive oil, 1 t oregano, pinch kosher salt, 1 chopped onion, italian parsley

brown onion & spices in oil; add tomatoes & juice, simmer 10 minutes, mashing some tomatoes; add beans & 1 c water, cook until thickened, mashing some beans; add polenta slices to top, drizzle with more oil; broil; top with parsley and more flaky salt

christmas limas with corn & shallots

can of straw mushrooms

corn kernels from the freezer

dried beans, jarred peppers

source, 3 servings, 450 calories

3 c cooked christmas limas, 2 c frozen corn, 1 T olive oil, 3 sliced shallots, 3 sliced garlic cloves, 2 T sliced sweet & hot pickled jalepenos, juice of 2 lemons, 1 can straw mushrooms, drained

heat oil, garlic, shallots, chilis, cook until browning; add mushrooms, cook until browning; add corn, cook until browning; add lemon, cook 2 minutes; serve with beans

filled & iced chocolate cupcakes

one cake, one filling

two icings, one mixing bowl

not washed in between

source, 12 servings

cake: 1 c flour, scant 1/2 c cocoa, 1 t powder, 1/2 t soda, pinch salt, 1 c elmhurst milked walnuts, 1/4 c canola, 1/2 c maple syrup, 1/4 c sugar, 1 t cider vin, 1 t vanilla; filling: 1 stick vegan butter, 1/4 c shortening, 2.5-3 c powdered sugar, 2 t vanilla; icing: 1/3 c elmhurst milked walnuts, 4 oz melted bittersweet chocolate, 2 T maple syrup; royal icing: 2 c powdered sugar, 1-2 T elmhurst milked walnuts

cake: mix, bake in silpat muffin tins, 350 F, 25 minutes; filling: beat; icing: mix; royal icing: mix; pipe filling into cooled cupcakes, chill 15 minutes; dip in icing, chill until set; pipe royal icing on top

israeli couscous with crispy tofu & roasted cruciferae

roasted broccoli

and brussels sprouts caramelize

with crispy tofu

source, 5 servings

2 lbs extra firm tofu, pressed, dredged in cornstarch+olive oil+s&p; 4 c cooked israeli couscous; 4 lbs broccoli & brussels sprouts+olive oil+s&p; 1/4 c slivered almonds; sauce: 1/2 c nutritional yeast+1/4 c water+1/4 olive oil+zest&juice of 2 lemons+1 T dijon+1/2 t garlic powder

roast veggies & tofu on parchment, 450 F, 40 minutes or until crispy, broil; mix couscous & half of sauce, top with grains & tofu, remaining sauce, nuts

vegan pumpkin chocolate chip bread

carolina wren

a new cousin the nuthatch

brought home to dinner

previous version, 16 servings, 315 calories

1 can pumpkin, 3.5 c white whole wheat flour, 2 T powder, 1 t soda, 1 t cinnamon, 1 t nutmeg, 2/3 c sugar, 1/2 c canola, 1 c elmhurst milked walnuts, 1 c water, 1 c mini chocolate chips, 1 t salt, 1 t vanilla, 1/4 c namaste egg replacer

mix, bake in 2 parchment-lined loaf pans, 350 F, 55 minutes