sourdough baguettes

in a gas oven

toss a quarter cup water

onto the bottom

2 loaves

1 c wheat chef, 1 c water, 1 t kosher salt, 2.5 c flour, pinch yeast

stir; chill, covered, 16 hours; fold 8x to form ball, rise, covered, room temperature, 5 hours; form 2 logs on parchment-covered stone, proof 1 hour, slash tops; bake with steam 450 F, 30 minutes

grilled tostadas

toast the tortillas

on the grill while the veggies

are still blackening

rice source, veggies source; 4 servings

8 corn tortillas, 1 halved onion, 3 halved peppers; rice: 1 c rice, 1.5 c water, 1 T olive oil, 1 T vegan butter, 1 bunch cilantro, 1 jalapeño, 1 persian dried lime, juice of 1 lime, 2 T onion powder, 1 t kosher salt; beans: 1 lb black beans, 1 t soda, 1 t kosher salt, 1 persian dried lime, 1/4 c maple syrup, 3 T lime juice; cumin salt: juice & zest of 1 lime+1 t cumin+1 t kosher salt

rice: heat oil, butter, salt, cilantro stems, dried lime, onion powder, cook 1 minute, add rice, cook 1 minute; add water, simmer until done; add jalapeño, cilantro leaves, lime juice; beans: soak beans+salt+soda overnight in 2-inches water; add dried lime, cook down, add syrup, lime juice; veggies: grill until blackening on both sides, adding cumin salt on each side; serve rice on grilled tortillas, topped with beans, veggies

sourdough pain au chocolat

five chipmunks under

the bird feeder filling their

cheeks with fallen seeds

8 servings, 400 calories

1 c wheat chef, pinch yeast, 1 t kosher salt, 4 oz unsweetened applesauce, 1 c room temperature apple juice, 4 c flour, 4 oz ghirardelli 70% cacao chocolate squares (.5-oz size), toppings: sea salt, stevia, olive oil

knead all but chocolate & toppings to form ball; rise, covered, room temperature 3 hours; form 8 chocolate-filled envelopes on silpat, add toppings, proof 30 minutes; 375 F, 35 minutes or until browning

grilled lettuce flowers & corn salad

bitter lettuce stalks

taste like asparagus when

cooked on a hot grill

1 serving

2 ears corn, 1 shallot, 2 halved tomatoes, 3 big lettuce stalks and/or leaves, 1 thick slice vegan feta, 2 lemons, kosher salt, balsamic glaze, mustard

grill veggies, cheese, lemon until brown, sprinkling with salt & squeezing with lemon as it browns; cut corn from cob, assemble, top with balsamic, mustard

sourdough chocolate chip cookies

let them rest while the

oven preheats or longer

to get more sour

24 servings, 170 calories

1 c wheat chef, 1 T namaste egg replacer+1/4 c warm water, 1 t soda, 1 t kosher salt, 1 t vanilla, 1 t cinnamon, 6 T olive oil, 3/4 c d’vash date nectar, 1 bag chocolate chips, 2 1/4 c flour

mix, make flattened balls on silpat, sprinkle with coarse salt & stevia, rest 30 minutes, 350 F, 18 minutes

sundried tomato & basil sourdough

old firewood from

the shed stacked beside the peas

to help prop them up

1 c wheat chef, pinch yeast, 1 t kosher salt, 1 t balsamic vinegar, 1 T olive oil, 1/2 c basil, 3 oz sundried tomatoes (not oil-packed), 1 c aquafaba, 1 T vegan grated parm, 2 c flour

stir; chill, covered, 16 hours; fold 8x to form ball; proof, covered, 5 hours; oil ball well and top with more parm & sea salt; 450 F in dutch oven, lid on, 55 minutes

toast with simple hummus & baby greens pesto

when thinning onions,

carrots, & beets, bring the greens

inside for pesto

2 servings

4 pieces toasted ezikiel bread; hummus: 1.5 c cooked (not canned) chickpeas, 1 t kosher salt, juice & zest of 2 lemons, 1 c aquafaba, 2 t chipotle chili powder, 1/2 t black pepper; pesto: 3 c greens, zest & juice of 2 lemons, 1 shallot, 1 clove garlic, 1 t kosher salt, 1/4 c raw cashews, 2 T aquafaba

hummus & pesto: food processor, adding aquafaba as needed; serve on toast, top with tomatoes & balsamic reduction