barley & leek soup

some miso in the

refrigerator takes the

place of many broths

source, 4 servings

olive oil, 6 smashed cloves garlic, 3/4 c pearled barley, 2 t tamari, 1 lb sliced asparagus, 3 sliced leeks, 1 c peas, 1 T miso, 2 t grated ginger, 2 T rice vinegar

cook leeks, garlic, oil until browning; add barley, cook 1 minute; add 6 c water, tamari, cook until done; add peas & asparagus, remove from heat, add rest

sweet apple sourdough

next to the house grape

hyacinths starting to show

their purple insides

1 c wheat chef, 2 pureed apples, 1 c sugar, 1 t vanilla, 4 T melted butter, 2 T diastatic malt powder, 3 yolks, 2 pinches sea salt, 2 cinnamon, 3 c flour

mix, pour into greased loaf pan; rest, covered, room temperature, 5 hours; drizzle with maple syrup; put in cold oven set to 375 F, 85 minutes

raspberry & chocolate upside down cake

frozen raspberries

on parchment in the bottom

of an iron pan

10 servings, 240 calories

12 oz frozen raspberries+2 packets stevia+pinch sea salt, 2 (4-oz size) containers gerber bananas, 1 bag lily’s stevia-sweetened chocolate chips, 1/4 c namaste egg replacer, 1 t kosher salt, 1 T powder, 1 T vanilla, 8 packets stevia, 2 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk

put berries on bottom of parchment-lined cast-iron pan; mix & add rest on top; 400 F, 50 minutes

red beans & crispy polenta


suet in the bird feeder

is sprouting green shoots

source, 8 servings, 315 calories

1 lb whipple beans, cooked; 1 can diced tomatoes + juice, 1 tiny can tomato paste, 4 sliced shallots, 2 smashed cloves garlic, 1 T olive oil, 18 oz tube polenta, sliced; 2 T balsamic, 1 T miso, toppings: herbs, black pepper, lemon juice

heat oil, garlic, shallot in cast-iron pan, cook until browning; add all but polenta, cook until thickening; top with polenta, broil; add toppings

shaved chocolate & lemon zest breakfast cake

dark chocolate shavings

zest & juice of 2 lemons

& maple syrup

10 servings, 235 calories

zest & juice of 2 lemons, 3 oz chopped bittersweet chocolate, 1 oz shaved bittersweet chocolate, 2 T namaste egg replacer, 3 T maple syrup, 1 T vanilla, 1 t powder, 1 t kosher salt, 3 c white whole wheat flour, 1.5 c mooala unsweetened vanilla almond milk

mix, bake in parchment-lined cast-iron pan, 350 F, 45 minutes; top with more shaved chocolate+lemon zest, stevia, sea salt

pumpkin & fennel seed sourdough

long fermentation

makes a workable dough with

high moisture content

1 c wheat chef, 1 can pumpkin, 2 T fennel seed, 1 t kosher salt, 1 t vanilla, 3 packets stevia, 1 T diastatic malt powder, 2 c white whole wheat flour

stir, rest 1 hour; fold, rest 7 hours; fold, rest 15 hours; place loose ball in parchment-lined dutch oven, rest 3 hours; put in cold oven set to 465 F, covered, 45 minutes; uncovered, 15 minutes; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x