pumpkin, oat, & jam scones

migrating birds come

back to the feeder, not seen

since last October

12 servings, 184 calories

1 can pumpkin, 2 T chia seeds+1/2 c warm water, 1 T powder, 1 t kosher salt, 8 packets stevia, 1 c white whole wheat flour, 3 c old-fashioned oats, 10 oz wegmans triple berry jammin

mix all but jam, make indented balls on silpat-covered baking stone, top with jam, 400 F, 20 minutes

cauliflower & pesto

after a spring snow

the fields are white but steam comes

from the flowing pond

source, 4 servings

1 cauliflower rubbed with olive oil, s&p; 1 T olive oil, 2 sliced onions, s&p; pesto: zest & juice of 1 lemon, 1/2 c cilantro & parsley, 1/4 c olive oil, 1/4 c walnuts, 1 clove garlic, kosher salt & pepper

in a cast-iron pan, heat onion, oil, salt, cook 10 minutes, add 3/4 c water; add cauliflower, wrap with foil, 400 F, until soft; make pesto in food processor; uncover cauliflower, 450 F, until browned, basting with juices; top with pesto

sweet potatoes with orange glaze

roast potatoes cut

side down on oiled foil

and flip if needed

source, 4 servings

4 halved sweet potatoes, roasted at 400 F with oil, s&p, until tender; glaze: zest & juice of 2 oranges, zest of 1 lemon, 3 T maple syrup, pinch cinnamon, 1 t grated ginger, 1/2 c prunes

simmer glaze until thickened, pour over potatoes, top with more orange zest

oat & jam bars

a fox digs for moles

same technique as the dog who

watches from inside

16 servings, 150 calories

2 T chia+1/4 c warm water, 1 can pumpkin, 1 t kosher salt, 1 T powder, 1 T vanilla, 3 c oats, 1 c white whole wheat flour, 1 c warm water, 8 packets stevia, 16 oz wegmans raspberry jammin

mix all but jam, put in 9×13 parchment-lined pan, top with jam, 350 F, 50 minutes

pea & parmesan scones

chop the oats and cheese

until some is ground up but

still keeping some whole

16 servings, 132 calories

2 c shredded vegan parm, 2 c oats, 1/4 c balsamic, 1 t soda, 1 c warm water, 1 c white whole wheat flour, 1 c frozen peas, 1 c halved small tomatoes

chop oats & parm with pastry cutter, chop in all but veggies, add veggies, bake on parchment, 425 F, 25 minutes