sourdough cardamom biscotti

squirrel hanging upside

down to access the seed from

squirrel proof bird feeder

16 servings, 135 calories

1 c wheat chef, 2 T maple syrup, 1 t kosher salt, 2 t vanilla, 1 T cardamom, 1/3 c chocolate chunks, 1/4 c hazelnuts, 1/3 c warm elmhurst milked hazelnuts, 2 c white whole wheat flour

form log on silpat-covered stone; rest, covered, 5 hours; 350 F, 25 minutes; slice, 350 F, 10 minutes

crispy artichoke couscous bowls

artichoke halves cooked

with lemon, oil & salt

tender and crispy

source, 3 servings

9 oz israeli cousous, cooked; 3 halved artichokes, lemon juice, 1 bunch green onions, 1 c cooked peas, olive oil, s&p, 1/4 c dill+mint, 2 smashed cloves garlic+1 c vegan plain yogurt+pinch salt, preserved lemon

roast artichokes, onions, s&p, oil, lemon juice on parchment-lined pan, 425 F, until artichokes are blackening; add peas & half of herbs; top couscous with veggies, yogurt, preserved lemon, remaining herbs

crispy chickpea & brussels sprouts pasta

newborn fawn waits in

the tall grass while its mother

goes for refreshments

source, 3 servings

8 oz pasta+2 c pasta water; olive oil, s&p, 1 can rinsed & drained chickpeas, 2 smashed cloves garlic, 1 lb sliced brussels sprouts, 2 T capers, 1/4 c lemon juice, red pepper flakes, chives

toast chickpeas in oil, s&p; caramelize sprouts in oil, red pepper, s&p, garlic; add pasta, water, half of chickpeas, capers, lemon, chives, cook 5 minutes; top with remaining chickpeas, more black pepper & chives

chocolate swirled banana loaf

a high speed blender

whips & warms up bananas

to melt the chocolate

8 servings, 260 calories

2 c frozen bananas, 6 dates, 2 T vanilla, 1/2 t kosher salt, 1 t powder, 2.5 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk, 1 c lily’s stevia-sweetened chocolate chips

blend in order until chocolate swirls, bake in parchment-lined loaf pan, 350 F, 45 minutes

oregano & sea salt sourdough

12 chickens laying

12 fertilized eggs each yields

many baby chicks

1 c wheat chef, 1 T oregano, 1 t sea salt, 1 T olive oil, 1 T sugar, 1/2 c water, 2 c white whole wheat flour

stir; rest 1 hour, fold; rest 8 hours, fold; rest 14 hours, place loose ball in parchment-lined dutch oven; rest 3 hours, slash top; put in cold oven set to 465 F, covered, 30 minutes; uncovered, 15 minutes; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x

shaved chocolate & banana frozen yogurt with maple ribbon

add the chocolate chips

to the blender last and blend

until they are shaved

4 servings, 300 calories

3/4 c so delicious unsweetened vanilla coconut yogurt, 2 c frozen sliced bananas, 7 dried pitted dates, 1/4 c mini chocolate chips, 2.5 T maple syrup, 4 sugar cones

blend all but syrup; place in bowl & make swirl with spoon, drizzle syrup into swirl; freeze until set; serve in cones

hazelnut & chocolate chunk biscotti

raw hazelnuts &

cashews in the dough are like

little surprises

previous version, 30 servings, 175 calories

1 stick very soft vegan butter, 2 T whole raw cashews, 1/4 c whole raw hazelnuts, 1.5 c sugar, 1/4 c namaste egg replacer+1/2 c warm water, 2 t vanilla, 1/2 t kosher salt, 3 t powder, 1 bag chocolate chunks, 2 c white flour, 1 c white whole wheat flour

form log on silpat-covered stone; 350 F, 30 minutes; slice, 350 F, 10 minutes