cinnamon rolls

stretch out the dough with

hands to avoid having to

wash the rolling pin

source, 8 servings, 320 calories

dough: 1 packet instant yeast, 2.5 c flour, 1 T sugar, 1 T maple syrup, 1/2 t salt, 3/4 c warm water, 1/4 c aquafaba, 2 T canola oil; filling: 1 T canola oil, 1/3 c brown sugar, cinnamon, cardamom; topping: 1 T canola oil

knead dough with dough hook 5 minutes; form 10×14 rectangle, top with filling, roll up, slice, place in parchment-lined baking dish, cover with topping, stand 30 minutes; 350 F, 28 minutes

smoky chickpeas & pasta

soak a whole pound of

chickpeas for extra chickpeas

and aquafaba

source, 4 servings

oil: 1 c small tomatoes, 1/2 c olive oil, tiny can tomato paste, 2 T smoked paprika, 1/2 t kosher salt; pasta: 1 lb fettuccini, cooked al dente, tied into 8 nests; 2 T olive oil, 1 c dried chickpeas soaked overnight in 2 inches of water & 1/2 t soda, drained; 1/2 t soda, 2 t minced garlic; toppings: parsley, lemon

oil: char tomatoes in a dry pan, add rest, simmer 15 minutes, stand; pasta: fry nests in oil until golden, remove from pan; add peas & garlic to hot oil, cook 1 minute, add 4 c water, soda, salt, cook down 15 minutes or until peas are done; add pasta, top with sauce, parsley, lemon

black bottom cupcakes

snow so fluffy that

it sparkles in the air when

thrown by a shovel

source, 12 servings, 380 calories

filling: 1.5 t chia seed + 1.5 T warm water, 8 oz miyokos cream cheese, heaping 1/2 c powdered sugar, 2 t vanilla, 1/3 c chocolate chips; cake: 1 c flour, 1 c white whole wheat flour, 3/4 c sugar, 1/4 c powdered sugar, heaping 1/4 c cocoa, 1 t soda, 1/4 t salt, 1 c elmhurst milked walnuts, 6 T canola oil, 1 T cider vinegar, 1 t vanilla

beat filling, mix in chips, keep cold; mix cake ingredients, press cake batter into silpat muffin tins, top with filling; 350 F, 28 minutes or until set

clementine rosemary cake

zest one clementine

for the batter and then slice

all the clementines

10 servings, 270 calories

5 sliced clementines, 1 zested; 3 sprigs rosemary, 6 packets stevia, 2 c cornmeal, 2 c rye flour, 1/4 c d’vash date nectar, 1/4 c olive oil, 1 T vanilla, 1 t kosher salt, 2 t powder, 2 namaste egg replacer eggs, 1/4 c lemon juice, 1 c unsweetened vanilla almond milk

mix all but clementines, rosemary, 2 stevia; pour into oiled pie dish, top with rest; 350 F, 50 minutes

cherry clafoutis

in the fluffy snow

on the deck, little footprints

of dark-eyed junkos

source

1 lb frozen cherries, 1/2 c elmhurst milked cashews, 1 lb silken tofu, 1/4 c almond flour, 3/4 c flour, 2 T cornstarch, 6 T sugar, 2 t grand marnier, toppings: slivered almonds, powdered sugar

place cherries in buttered pie dish, blend rest & pour over cherries, 350 F, 50 minutes or until top is just firm; add toppings

tostadas

when cooking the beans

with the oil let a crust

form on the bottom

6 servings, beans source, tortillas source, previous version

beans: 1 lb black beans, 1 T kosher salt, 1 t soda, 2 bay leaves, 2 T oil, 1 T cumin; salsa: 2 tomatoes, 1 small red onion, 2 avocadoes, juice of 2 limes, 1 t kosher salt, 1/4 c cilantro, 1 chile; tortillas: 2 heaping c flour, 1 stick earth balance vegan buttery sticks, melted; 1.5 kosher salt, 1 1/4 t powder, 1/2 c + 2 T hot water; toppings: vegan cheese, greens

cover beans, soda, salt in 2 inches water, soak overnight; add bay leaves, simmer until tender; cook down with oil and cumin; salsa: chop & slice veggies, mix; tortillas: mix dry ingredients with paddle, stream in butter, then water, knead 2 mins, rest, covered, 1-2 hours; form 8 balls, rest 30 minutes, press; cook in hot ungreased nonstick pan 1 min/side until tortillas puff slightly & brown spots form; top tortillas with beans, salsa, greens, cheese

banana buckwheat black bottom cupcakes

frozen raspberries

or chocolate chips on top for

breakfast or dessert

24 servings, 132 calories (chocolate chips), 102 calories (raspberries)

2.5 c buckwheat flour, 1 c cocoa, 1/4 c d’vash date nectar, 4 packets stevia, 1 T powder, 1 t kosher salt, 1 T vanilla, 1/4 c lemon juice, 2 c unsweetened vanilla almond milk, 4 (4-oz size) containers gerber bananas+2 T namaste egg replacer, toppings: 1/2 c stevia-sweetened chocolate chips, 1/2 c frozen raspberries

mix all but banana mixture & toppings; press into silpat muffin tins, top with banana, toppings; 350 F, 18 minutes

cauliflower, coconut, cashew curry

cashews in oil

fried in a hot pan will burn

when a back is turned

source, 4 servings

1 inch ginger+4 cloves garlic+1 chile+pinch kosher salt, mashed; 2 T canola oil, 2 chopped onions, tiny can tomato paste, 1 can coconut milk, coriander, cumin, chili powder, garam masala, florets from 1 head cauliflower, 1/2 c frozen peas, serve with: 3/4 c cashews fried in 2 T canola oil until browning; cilantro, lemon wedges, rice

heat oil, onion, spices, tomato paste, ginger mixture, cook 10 minutes until browning in spots, add cauliflower, cook until browning, add milk, simmer 10 minutes, add peas; serve with toppings on rice

broiled miso eggplants

roast with oil on

foil until soft and then

broil with the sauce

source, 4 servings

3 eggplants, cut in 6ths; olive oil, 1 c white miso+1 T tamari+1 T sesame oil+1 T rice wine+pinch black pepper; rice, sesame seeds, kimchi

roast oiled eggplants until soft, 400 F; top with sauce, broil until tops are blackening; top with seeds, serve on rice with kimchi