spiced oatmeal raisin cookies with flaky sea salt

last spring’s fawn’s footprints

making little divots in

tamarack needles

24 servings, 105 calories

2.5 c oats, 1 c white whole wheat flour, 10 packets stevia, 1 t sea salt, 2 t vanilla, 2 t powder, 1/4 c ground flax, 1 t cinnamon, 1 t nutmeg, 1 t cardamom, 1 t allspice, 2 c raisins, 2 c mooala unsweetened vanilla almond milk

mix, use silpat, 375 F, 12 minutes, sprinkle with more sea salt

sourdough banana cake

6 new chickens, at

5 in the morning 1 is

revealed a rooster

source, 10 servings, 350 calories

1 c wheat chef, 2 (4-oz size) containers gerber bananas, 1 stick soft vegan butter, 2 c white whole wheat flour, 1 t powder, 1 t kosher salt, 2 T olive oil, 1/4 c brown sugar, 2 T molasses, 2 T brewed coffee, 1 t cinnamon, 1 t vanilla, 1/2 c lily’s stevia-sweetened chocolate chips

mix, bake in parchment-lined cast-iron pan, 425 F, 30 minutes

2 citrus dal

top with kimchi &

balsamic reduction &

sprinkle with fresh herbs

5 servings, 400 calories

1 T olive oil, 1 sliced shallot, 1 sliced clove garlic, 1 T smoked paprika, 1 dried chili, 2 persian dried limes, 1 T miso, 1/2 t rosemary, 1 lb lentils, juice of 4 lemons

cook all but last 2 until browning, add lentils, cook 1 minute, add 5 c water; cook until tender, allowing bottom crust to form; add lemon

tortillas & beans casserole

after exploring

their first snowfall the chickens

leave their big footprints

6 servings

1 lb kidney beans, soaked overnight in 2-inches water, simmered in 2-inches water until tender; 2 diced onions, 6 sliced scallions, 1 can diced tomatoes with liquid, 1 can tomato sauce, 2 t minced garlic, 1 T chili powder, 1 T cumin, 1 T olive oil, s&p, 1 T tabasco, 12 corn tortillas, 1 bag frozen corn, 2 c shredded vegan cheese, 1 tiny can sliced olives, drained

heat oil, garlic, onion, spices, tabasco, cook 2 minutes; add tomatoes, sauce, beans & broth, olives, corn, cook down to chili consistency; in tortilla-lined oiled baking dish layer beans scooped through slotted spoon, cheese, scallions, tortillas, repeat, ending with cheese; 350 F, until brown; top with remaining scallions, serve with rest of brothy beans

chocolate chex mix

the dog glides his nose

along the countertop edge

hoping for a taste

source

12 oz chex; 1.5 c melted bittersweet chocolate chips+3/4 c soft pb+1 t vanilla; 1 c powdered sugar, 1 t kosher salt

mix chocolate mixture & cereal, spread on silpat-covered baking sheet, chill until set, toss with sugar & salt

cracker jack

fluffy calico

cat lives in the empty shed

with a mouse family

source

12 c popped popcorn+1 c roasted salted red-skinned peanuts; 1 stick vegan butter, 1 c brown sugar, 1/4 c molasses, 1 t kosher salt, 1 t vanilla, 1/4 t soda

heat butter, sugar, molasses, salt to 248 F; remove from heat, add vanilla & soda; add to popcorn, spread over 2 silpat-covered baking sheets; 250 F, 25 minutes, top with more salt

sourdough pumpkin cake with chocolate swirl

a cinnamon roll

meets pumpkin spice latte and

hint of sourdough

source, 10 servings, 340 calories

swirl: 1/2 c brown sugar+1/4 c chopped nuts+1 t cinnamon+1/4 c chocolate chips+1 T vegan sour cream; batter: 1 c wheat chef, 1.5 c flour, 1 t cinnamon, 1 t kosher salt, 1/2 c sugar, 1/2 c brown sugar, 1 c minus 1 T vegan sour cream, 1/2 c pumpkin

mix batter, pour half into parchment-lined loaf pan, add half of swirl, add rest of batter, then swirl, 350 F, 80 minutes

pasta with squash ribbons & nuts

dog stands at the fence

staring at a brown fox not

seen since last april

source, 4 servings

1/2 c chopped nuts+juice of 1 lemon+1 T olive oil+s&p; 24 oz frozen butternut squash noodles, 1/2 c olive oil, kosher salt & pepper, 1 lb pasta cooked al dente, 5 crushed cloves garlic, 1/2 t red pepper flakes

cook garlic, s&p, red pepper flakes in oil 2 minutes; add squash & 1/2 c pasta water, cook down; add pasta, top with nuts

pumpkin kasha & bowties

serve with chipotle

tabasco, herbs, balsamic

reduction, kimchi

8 servings, 165 calories

1 sliced shallot, 1 smashed clove garlic, 1 T olive oil, 1 T miso, 1 T smoked paprika, 1/2 t rosemary, 1 c kasha, 1 c bowties, 1 can pumpkin, juice of 1 lemon

cook 1st 6 until browning, add kasha, cook 1 minute, add 8 c water, cook 8 minutes, add pasta, cook 8 minutes, add pumpkin, cook down, add lemon, rest 5 minutes

fennel & flax springerle

slight shimmer of ice

on the pond could almost be

a gust of fall wind

45 servings, 50 calories

1/4 c ground flax+2 T fennel seeds+1 c apple juice+1 (4-oz size) container gerber bananas, 1 t kosher salt, 1 T vanilla, 8 packets stevia, 1/4 c olive oil, 3 c white whole wheat flour

rest flax mixture 10 minutes, knead in rest, roll out with springerle rolling pin on silpat-covered stone, 325 F, 20 minutes, cool & slice