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

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

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

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

double chocolate cookies

use two baking stones

covered in silpat for the

cookies to spread out

source, 11 servings, 455 calories

2 sticks earth balance vegan buttery sticks, fridge temp; 3/4 c brown sugar, 2/3 c sugar, 1 c flour, 3/4 c cocoa, 3/4 t kosher salt, 1/2 t powder, 1/2 t soda, 1 namaste egg replacer egg, 2 t vanilla, 2 c chocolate chips

beat butter & sugars in stand mixer, mix in rest, make 11 balls, freeze 1 hr on silpat on stones, 350 F, 18 minutes

croissants

freeze before proofing

and then proof overnight for

the next day’s breakfast

source, 24 servings

1.5 c warm full-fat nut milk, 2 packets yeast, 1/4 c brown sugar, 4.5 c flour, 1 t salt, 3 frozen sticks earth balance buttery sticks, fillings: chocolate, jam

slice butter, layer on wax paper to 5×8″, smooth or pound with rolling pin, keep chilled; in stand mixer combine milk, yeast, sugar, stand 5 minutes; add salt & 3.5 c flour, dough hook 7 minutes; mix in rest of flour with dough hook; form a rectangle, wrap & chill 1 hr; roll out to 10×16″ on silpat, place butter in center, fold in 3 like a letter, roll out to 10×15″, fold in 3, wrap & chill 1 hr; repeat rolling, folding, chilling 3 more times; after 4th time wrap & chill 8-18 hours; divide dough, keeping half chilled; roll out each half to 12×16″ on silpat, cut into 12 triangles, fill, roll up; proof 2.5 hours on baking sheets with silpat, covered; heat oven to 425, place baking sheets in oven with ice cubes, reduce to 400 F, 10 minutes; 325 F, 10 minutes

tofu shakshuka

cook the vegetables

and the spices on high heat

like for fajitas

source, 4 servings

14 oz extra firm tofu, pressed, cut into 8 triangles; 4 oz vegan feta, cubed; 1 onion, 3 cloves garlic, 1 red pepper, 1 tiny can tomato paste, 1 big can fire roasted diced tomatoes, olive oil, 1/3 c parsley, 1/3 c cilantro, cumin, coriander, smoked paprika, kosher salt, avocado, lemon

slice veggies; heat oil, spices, onion, garlic, pepper, cook until browning; add tomatoes & paste, simmer 10 minutes; add half of herbs, top with tofu & half of feta; 375 F, 10 minutes, broil; top with rest of herbs, feta, avocado, lemon