Category: baking

filled bread

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vegan chocolate chips,

roasted veggies and miso,

or some vegan cheese

for 3 loaves

6.5 c flour, 3 c warm water, 2 packets yeast, 1.5 T kosher salt, fillings, olive oil

combine water, yeast, salt; add flour, stir to form a shaggy dough; rise 2 hours, covered lightly; divide into 3 floured rectangles on floured silpat; fill, close, place seam-side down, add some topping on top to identify, drizzle with olive oil, sprinkle with additional kosher salt, rest 40 minutes; heat a baking stone on the middle rack of the oven and a pan on the bottom rack to 450 F; transfer silpat onto stone, pour 1 c warm water into pan, bake 30 minutes or until brown

baked feta and veggies

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a run through the field

yields garlic mustard and mint

scents on pants and socks

source, 4 servings

2 c small tomatoes, halved, 1/2 c chopped olives, 1 t minced garlic, 1 small red onion, sliced, 2 T italian parsley, 1 t oregano, 1 t olive oil. salt & pepper, 10 oz feta, sliced in half lengthwise, for serving: flatbread and more parsley

combine everything but feta, place feta in a well-oiled baking dish, cover with veggies, 400 F, 15 minutes

baked tofu & coconut rice

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if the tofu is

not black enough when baked then

use the broiler

source, 4 servings

1 c brown rice cooked in 1 can coconut milk, salt, adding zest of 1 lime and chopped scallions at end; 3 sliced peppers soaked in lime juice, salt, pepper; sauce: 4 T lime juice, 1 c peanut butter, 1 T miso, 1 T ginger, 3/4 c hot water, 1 t salt, 1 T olive oil, 2 T molasses; 2 lbs firm tofu in 1/4-inch crosswise slices; olive oil, lime juice, greens, chiles, chopped scallions

arrange tofu on oiled foil on a baking sheet, drizzle with half of the sauce, sprinkle with salt, drizzle with oil, 450 F, 20 minutes; thin remaining sauce with additional lime juice to use as dressing, serve with greens, chiles, scallions

multigrain breakfast cookies

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skip baking powder

and only use soda for

a flatter cookie

24 servings, 155 calories

1 c unsweetened vanilla almond milk + 2 T lemon juice, 8 oz unsweetened applesauce, 1 T chia seed, 1 T flax seed, 1 c maple syrup, 1 t sea salt, 1 t powder, 1 t soda, 1 t vanilla, 1/2 c oat flour, 1/2 c almond flour, 1 c bittersweet chocolate chips, 3 c white whole wheat flour

combine in order listed, bake on siplat, 350 F, 22 minutes

chocolate chip breakfast knots

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sprinkle with sugar

or even cinnamon or

salt before baking

12 servings, 231 calories

1 packet yeast + 1 c warm water, 2 T maple syrup, 2 T olive oil, 1 t kosher salt, 1 c white whole wheat flour, 2 c white flour, 1 c chocolate chips

form a ball, rest 15 minutes in a warm place, make 12 knots on silpat, sprinkle with toppings, rest while oven heats, 350 F, 30 minutes

naan

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when the pan smells like

a bakery, it’s time to

flip over the naan

previous version, 4 servings

4 c flour, 1/4 c sugar, 3/4 c plain yogurt, 2 t soda, 2 t salt, olive oil + warm water

form a ball, adding water & oil as needed; rest 30 minutes, make thin rounds, cook each side in a hot un-greased heavy pan

baked gnocchi

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gnocchi from the fridge

section of the store works best

but any will work

source, 4 servings

1 lb gnocchi; leeks, shallots, asparagus, cut up; 1 c frozen peas, 1/2 stick butter, 4 T olive oil, 1/2 c parm, zest & juice of 1 lemon, salt & pepper, parsley, chives, red pepper flakes

bake gnocchi, butter, oil, spices on silpat at 425 F; add leeks, shallots, asparagus after 5 minutes; when brown, add peas, cheese, herbs, lemon; bake until hot