sweet potato & pumpkin sourdough focaccia

divide the dough to

ensure that the bottom dough

bakes up more firmly

1 c wheat chef, 1 t sea salt, 1 can pumpkin, 1 sliced boiled sweet potato, 2 T chia seeds, 2 T diastatic malt powder, 2 T chopped pecans, 1 c rye flour, 1 c flour, basil+sea salt, olive oil

mix all but potato, basil, oil; divide, add potato to half; doughs will be wet; make 4 rounds of plain dough on parchment-covered stone, top with potato dough, olive oil; rest 2 hours; 400 F, 1 hour; top with basil

soft chocolate chip breakfast cookies

two black chickens eat

seeds under the bird feeder

orange fox watches

previous version, 24 servings, 125 calories

1/4 c sugar, 1/3 c maple syrup, 2 c white whole wheat flour, 1/2 c olive oil, 2 T ground flax, 1 c lily’s stevia-sweetened chocolate chips, 1/4 c mooala unsweetened vanilla almond milk, 2 t vanilla, 1 t soda, 1 t powder, 1/2 t salt

mix, place balls on silpat, 350 F, 10 minutes

baked yellow eye beans

cooked in plain water

until 8 out of 10 beans

are creamy & soft

source, 8 servings, 330 calories

1 lb yellow eye beans cooked al dente+1 c liquid, 2 T olive oil, 4 halved shallots, 1 can diced tomatoes+juice, tiny can tomato paste, 1/2 c molasses, 1/4 c mustard

place shallots over oil in cast-iron pan, add rest, 350 F, 1.5 hours

sweet & salty cocoa granola

various sizes

of oatmeal should remain when

done food processing

source, 19 servings, 255 calories

4 c old-fashioned oats, 2/3 c canola oil, 1 c sugar, 1/2 c maple syrup, 1/2 c white whole wheat flour, 1/2 c cornmeal, 1/2 c mooala unsweetened vanilla almond milk, 1 c cocoa, 1 t soda, 1 t powder, 1 T sea salt

food processor, spread in parchment-lined 9×13 pan, 325 F, 65 minutes, crumble

sourdough cornbread & raisin toaster waffles

the spring’s first peeper

clinging to the mesh of the

screen door one morning

11 4-inch waffles, 200 calories

1 c wheat chef, 1 c white whole wheat flour, 1 c cornmeal, 1 c raisins, 10 packets stevia, 1/4 c namaste egg replacer, 1 t powder, 1 t salt, 1 T vanilla, 1 c mooala unsweetened vanilla almond milk, 2 t canola oil (for greasing)

mix, cook 1/4 c batter on greased nonstick iron

pumpkin chia sourdough

8 red-wing blackbirds

6 european starlings

appear in a storm

1 c wheat chef, 1 can pumpkin, 2 t chia seeds, 2 t diastatic malt powder, 1 t kosher salt, 2 t vegan butter, 2 t maple syrup, pinch cinnamon, 2.5 c white whole wheat flour

stir; rest 1 hour, fold; rest 2 hours, fold; rest 3 hours, gently place in parchment-lined dutch oven, slash top; put in cold oven set to 450 F, 40 minutes, covered; 15 minutes, uncovered; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x

vaquero beans & tofu shakshuka

vaquero beans cooked

in water until almost

a refried texture

source, 4 servings, 250 calories

1.5 c cooked vaquero beans, 2 tiny cans tomato paste, 1 can diced tomatoes & juice, 2 sliced shallots, 3 sliced garlic cloves, juice of 2 lemons, 12 oz mori nu soft tofu, s&p, 1 T olive oil, 1 T smoked paprika, herbs

brown shallots & garlic in oil & spices in cast-iron pot, add tomatoes, beans, lemon; divide tofu in 4 wells; 450 F, 15 minutes; broil; top with herbs