chocolate chile sourdough biscotti

finding the time to

fully cool the biscotti

before 2nd bake

source, 18 servings, 215 calories

3 eggs, 1 stick soft vegan butter, 1/3 c cocoa, 2 t powder, 1 t sea salt, 1 t chipotle chile powder, 1 t vanilla, 2 c white whole wheat flour, 1 c wheat chef, 2/3 c cashews, 1/2 c lily’s stevia-sweetened chocolate chips, 3/4 c sugar

beat, form 2 logs on silpat; 350 F, 25 minutes; cool & slice; 300 F, 25 minutes

3 sisters cakes

the rooster hasn’t

seen snow before but the hens

will educate him

source, 24 servings, 80 calories

2.5 c cooked jacob’s cattle beans, 2.5 c roasted acorn squash, 3 eggs, 1 c cornmeal, 2 T powder, 1 t sea salt, 1/4 c herbs, 2 T chipotle chile powder, 2 T chipotle tabasco, 1 c oats

mix, mashing some beans; press into silpat muffin pans, 425 F, 25 minutes

smoky vegan mac bites

keep in the freezer

for times that require cheese

& macaroni

12 servings, 115 calories

2 c elbows, 2 T canola oil, 2 T cornstarch, 1 t salt, 1 T smoked paprika, 1 c elmhurst milked walnuts, 2 t chipotle hot sauce, 1/2 c nutritional yeast, 1 T cider vinegar

cook & drain pasta, simmer with rest 5 minutes, press into silpat muffin pan, 425 F, 25 minutes

whole wheat & flax sourdough

yet another squash

from the counter into the

oven with the bread

1 c wheat chef, 1/4 c ground flax, 1/2 t sea salt, 3 c white whole wheat flour, 2 c water

stir, rest 1 hour, fold; rest 10 hours, fold; rest 12 hours, place loose ball in parchment-lined dutch oven; rest 4 hours, slash top; place in cold oven set to 500 F; 30 minutes covered, 15 minutes uncovered, 5 minutes on oven rack, 5 minutes oven off; rests: covered, room temperature; folds: 8x

acorn squash & shallot sourdough focaccia

outdoor furniture

dry, if not warm, in the shed

while it snows outside

source, previous version

dough: 1 c wheat chef, 3 c flour, 1 t kosher salt, 1.5 c water; toppings: sliced acorn squash, sliced shallots, sliced leeks, sage leaves

combine dough ingredients, rise until doubled; gently spread on oiled-parchment-lined baking dish, dimple top, rest 30 minutes; add more salt+oil & toppings; 425 F, 35 minutes; 350 F, 10 minutes