no mixing bowl pomegranate cake

add oil 1st &

grease bottom & sides of the

parchment in the pan

8 servings, 270 calories

2 c frozen pomegranate seeds, 1/2 c canola oil, 2/3 c brown sugar, 1/2 c mooala unsweetened vanilla almond milk, 1/2 t sea salt, 1 t powder, 1 c white whole wheat flour, 1/4 c namaste egg replacer, 1 t vanilla

gently combine all but seeds in parchment-lined cast-iron pan, top with seeds, 350 F, 70 minutes

basil sourdough with olive oil & sea salt

some balsamic in

the dough makes it easier

to work with & shape

1 c wheat chef, 1/4 c cut up basil, 1 t sea salt, 1 T olive oil, 2.5 c white whole wheat flour, 1 t balsamic vinegar, 1 1/4 c water

stir, rest 1 hour; fold, rest 1 hour; fold, rest 3 hours; fold, rest 6 hours; fold, rest 12 hours; gently place in parchment-lined dutch oven, rest 2.5 hours; slash top, top with more olive oil & sea salt; place in cold oven set to 500 F, 30 minutes covered; 15 minutes uncovered; 10 minutes on oven rack; 10 minutes oven off; rests: covered, room temperature; folds: 8x

canela chocolate chip muffins

2:1 sugar

to water, canela sticks,

boil for syrup

24 servings, 140 calories

8 oz banana puree, 4 oz pumpkin puree, 1/4 c canela syrup, 1/2 c sugar, 1/2 t sea salt, 2 t powder, 2 t vanilla, 1/4 c namaste egg replacer, 1/4 c powdered almond butter, 1/2 c silk whole next milk, 1 bag lily’s stevia-sweetened chocolate chips, 3 c white whole wheat flour

mix, spoon into silpat muffin tins, sprinkle with more sugar & cinnamon, 400 F, 18 minutes

rose & cardamom biscotti

as with vanilla

extract, rosewater is not

as good as it smells

previous version, 30 servings, 175 calories

scant 3/4 c silk whole next milk+1 t cider vinegar; 1 stick very soft vegan butter, 1/2 c brown sugar, 1/2 c sugar, 1/4 c namaste egg replacer, 1 T rosewater, 1 t sea salt, 3 t powder, 1 bag chocolate chunks, 3 c white whole wheat flour, 1/2 c pecans, 2 t cardamom

form 2 logs on silpat-covered stones; 350 F, 30 minutes; slice, 350 F, 10 minutes

vegan sourdough caprese rolls

2 hens sitting on

27 eggs are not

nearly enough hens

8 servings, 220 calories

1 c wheat chef, 1 can no salt whole tomatoes undrained, 6 oz miyokos organic cashew milk mozzarella, 1/2 t sea salt, 1/4 c cut up basil, 2 c white whole wheat flour

stir, roughly chopping cheese & tomatoes; rest 1 hour, fold; rest 1 hour, fold; chill 21 hours covered; remove from fridge, rest 1 hour; fold, form balls on oiled parchment-covered rimmed baking sheet; top with more oil & big salt, proof uncovered 3.5 hours room temperature; 375 F, 30 minutes; rests: covered, room temperature; folds: 8x

sourdough jam scones

a rimmed baking sheet

prevents the task of cleaning

the oven later

8 servings, 340 calories

1 c wheat chef, 4 oz banana puree, 4 oz pumpkin puree, 3 T powdered peanut butter, scant 1/3 c silk whole next milk+1 t cider vinegar, 1/4 c sugar, 2 T olive oil, 2 t powder, 1/2 t sea salt, 2 t vanilla, 3 c white whole wheat flour, 5 oz wegmans raspberry jammin

mix all but jam, form round on silpat-covered baking sheet, put jam on half, fold, sprinkle with more sugar, 425 F, 35 minutes

food cart style sourdough soft pretzels

baking the baking

soda is less meta than

it threatens to be

source, 10 servings, 275 calories

dough: 1 c wheat chef, 1/4 c brown sugar, 3 3/4 c flour, 1/2 stick room temperature vegan butter, 1 t sea salt, 1 1/4 c water; water bath: 4 c water+1/4 c brown sugar+3/4 c soda baked at 300 F on foil 1 hour; toppings: maple syrup, big salt

knead dough in stand mixer 8 minutes; chill, covered, 28 hours; roll out on oiled silpat, slice into strips, form pretzels; place on lightly-oiled silpat-covered baking stones, rest 1 hour; boil in water bath 20 seconds/side; return to stones, add toppings; 425 F, 20 minutes

vegan crispy parm tofu & broccoli

add the parmesan,

pepper & flour right on

the lined baking sheet

source, 2 servings, 500 calories

1 lb frozen cut up broccoli, thawed & squeezed dry; 2 lbs pressed & cubed extra firm tofu, 1/2 c flour, 1/2 c grated vegan parm, black pepper

arrange tofu & broccoli on lightly-oiled parchment-covered baking sheet, toss with rest, 450 F until browning, broil, top with kimchi, balsamic glaze & sriracha