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

pumpkin sourdough

a mourning dove dies

its mate walks around it all

night and cries to it

1 c wheat chef, 1 c pumpkin, pinch yeast, 1 t kosher salt, 2 T maple syrup, 2 T olive oil, 1 T vanilla, 1/2 c cider, 2.5 – 3 c flour

combine, rise 5 hours, covered, room temperature; form oiled ball sprinkled with more salt & sugar, stand 30 minutes; 425 F, 70 minutes, dutch oven, cover on

chocolate chip sourdough scones

almost summer but

the sourdough starter smells

like fresh-picked apples

8 servings, 300 calories

1 c wheat chef, pinch yeast, 1 t kosher salt, 1 t vanilla, 2 T olive oil, 2 T maple syrup, 1 c lily’s stevia-sweetened chocolate chips, 1/2 c water, 2 c white whole wheat flour

stir; chill, covered, 15 hours; knead 4x to form ball; stand room temperature, covered, 6 hours; form flattened disk on silpat-covered stone, rest 1 hour, sprinkle with stevia; 425 F, 20 minutes

vegan parm & butter sourdough

the clematis blooms

purple on one side and white

on the other side

1 c wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, 2 c flour, 2 T sliced vegan butter, 1 T grated vegan parm

stir, chill, covered, 15 hours; fold 5x to form ball, proof 6 hours, covered, room temperature; oil & sprinkle with more parm; bake in preheated dutch oven, lid on, 450 F, 55 minutes

grilled veggie chickpea frittata

halve the lemon and

use the tongs to squeeze it on

the veggies when flipped

4 servings, 225 calories

1 sweet potato, 6 small tomatoes, 2 kale leaves, 4 broccoli leaves, 2 shallots, 2 leeks, 1 lemon; 1.5 c chickpea flour+1.5 c water+s&p; toppings: olive oil, s&p, nutritional yeast, cilantro, basil, parsley

halve potato, leeks, shallots; grill veggies until blackening, squeezing with lemon; wedge sweet potato; pour chickpea mixture into parchment-lined cast-iron pan, arrange veggies in pan, add toppings; 375 F, 45 minutes

pumpkin & apricot clafoutis

last autumn’s seeds push

up the landscaping plastic

tacked on the garden

6 servings, 120 calories

12 oz silken tofu, 1 can pumpkin, 1 can apricots in juice, 8 packets stevia, 1 T vanilla, 1 t kosher salt, 2 T namaste egg replacer, 1 T almond extract, 2 T cornstarch

blend all but apricots (including juice), pour into parchment-lined cast-iron pan; top with apricots, more stevia, cinnamon; 375 F, 30 minutes; 425 F, 30 minutes or until set up

banana, rye, & chocolate chip scones

some almond flour

instead of oil gives a

little crunchiness

12 servings, 240 calories

4 (4-oz size) containers gerber bananas, 1 bag lily’s stevia-sweetened chocolate chips, 1 T powder, 1 t kosher salt, 1 T vanilla, 2 1/4 c rye flour, 1 c almond flour, 4 packets stevia, 1 T cinnamon

mix, make balls on parchment-covered stone, sprinkle with more stevia & cinnamon, 425 F, 15 minutes