a cool late summer
night, the house fills with smells of
drying tomatoes
tomatoes, kosher salt
arrange tomatoes on parchment-coved baking sheets with rims, sprinkle with salt, 200 F until desired consistency, 6-24 hours
oven-dried tomatoes
Category: baking
plum & buckwheat cake
the last of the plums
never get ripe enough to
be eaten alone
8 servings, 310 calories
7 sliced plums, zest & juice of 1 lemon, 2 c buckwheat flour, 1/4 c ground flaxseed, 1 c flour, 1 T powder, 1 T vanilla, 1 t kosher salt, 10 packets stevia, 2.5 c elmhurst dairy milked cashews
mix all but lemon zest & plums, pour into parchment-lined cast-iron pan; top with plums, lemon zest, more stevia; 375 F, 70 minutes
beet & carrot cake with cinnamon vanilla buttercream
purple & orange
cake under a golden brown
cinnamon frosting
12 servings, 415 calories
2 c raw unpeeled shredded beets & carrots, 1 c oats, 1/2 c maple syrup, 1/4 c olive oil, 1 T powder, 1 t kosher salt, 1 T vanilla, 2 c white whole wheat flour, 3/4 c elmhurst dairy milked cashews; frosting: 2 sticks soft earth balance vegan butter+2 c powdered sugar+1 T cinnamon+1 T vanilla
mix, gently press into parchment-lined cast-iron pan, 350 F, 40 minutes, cool & frost
rosemary & sea salt sourdough
rosemary hiding
under a cluster of more
prolific herb plants
1 c wheat chef, 1 T sea salt, 1 T cut up rosemary, 2/3 c lukewarm water, 2 c flour
stir; stand, covered, 1 hour; fold 8x, stand, covered, 15 hours; fold 8x, stand, covered 3 hours; gently form ball, slash top, sprinkle with more salt; bake in preheated dutch oven, 450 F, 20 minutes, lid on; 25 minutes, lid off
double chocolate beet & carrot donuts
beets & carrots from
the garden, grated over
a glass mixing bowl
10 servings, 230 calories
2 c raw unpeeled shredded beets & carrots, 1/2 c d’vash date nectar, 1 T namaste egg replacer, 1 t kosher salt, 1 T powder, 1 T vanilla, 1 t orange zest, 1 c cocoa, 1 c chocolate chips, 1 c white whole wheat flour
mix, adjusting flour if needed, gently press dough into donut pans, 375 F, 20 minutes
fresh tomato & basil sourdough
tomatoes give up
juice during the rise, but the
dough stays together
1 c wheat chef, 3 tomatoes mashed with 1 t kosher salt, 1/3 c chopped basil, 1/2 c shredded vegan parm, 3 c white whole wheat flour, 1/4 c water
stir, adding the water if needed; stand, covered, 1 hour; fold 8x; stand, covered, 15 hours; fold 8x; stand, covered, 5 hours; place loose ball of dough in preheated dutch oven, 450 F, lid on, 30 minutes; lid off, 40 minutes
fig & blueberry sourdough
ground cherries too good
to live up to their name and
fall down to the earth
1 c wheat chef, pinch salt, 3.5 c flour, 1/3 c sugar, 20 dried figs, 1 c dried blueberries, 1/4 c chia seed, 1/4 c shredded vegan parm, 1/4 c cold sliced vegan butter, 1 T st. germain, scant 3/4 c lukewarm water
knead to form ball; rise, covered, 6 hours; oil ball well & slash top; 450 F, preheated dutch oven, lid on, 20 minutes; 425 F, lid off, 35 minutes
baked corn & leek risotto
leeks browned in butter
fresh corn with rice & fresh chives
corn & veggie stock
4 servings
2 corn cobs+1 t salt+pinch black pepper+2 c mirepoix+tops of 3 leeks+2 garlic cloves+6 c water; corn from 2 ears, 1 c rice, 1/2 c wine, 3 sliced leeks, 1 c vegan parm, 2 T cut up chives, s&p, 2 T vegan butter
low boil stock 30 minutes, covered; brown leeks, s&p, 1 T butter; add rice, cook 1 minute; add wine, cook 3 minutes; add corn & 4 c stock; 400 F, 30 minutes, add remaining stock after 20 minutes; stir in rest of butter, 3/4 c cheese, chives; top with 1/4 c cheese, broil, top with more chives
chocolate chip & flaky coconut loaf
tomato plants strain
under multicolored fruit
and summer raindrops
12 servings, 260 calories
3 c white whole wheat flour, 1/2 c almond flour, 1/2 c unsweetened coconut flakes, 1 T vanilla, 2 t nutmeg, 1 t kosher salt, 1 T powder, 1 bag lily’s stevia-sweetened chocolate chips, 8 packets stevia, 1 T namaste egg replacer, 2.5 c mooala unsweetened vanilla almond milk
mix, pour into parchment-lined loaf pan; top with more stevia, coconut, nutmeg; 375 F, 1 hour
sourdough sandwich loaf
golden, rounded top
overflowing the lip of
the steaming loaf pan
1 c wheat chef, 2.5 t kosher salt, 1 3/4 c lukewarm water, 4 c flour
stir, rest, covered, 1 hour; fold 8x, rest, covered, 14 hours; fold 8x, place into parchment-lined loaf pan, rest, covered, 5 hours; 425 F, 20 minutes; 375 F, 25 minutes
haikuveg 