vegan pumpkin chocolate chip bread

carolina wren

a new cousin the nuthatch

brought home to dinner

previous version, 16 servings, 315 calories

1 can pumpkin, 3.5 c white whole wheat flour, 2 T powder, 1 t soda, 1 t cinnamon, 1 t nutmeg, 2/3 c sugar, 1/2 c canola, 1 c elmhurst milked walnuts, 1 c water, 1 c mini chocolate chips, 1 t salt, 1 t vanilla, 1/4 c namaste egg replacer

mix, bake in 2 parchment-lined loaf pans, 350 F, 55 minutes

chocolate chip toaster waffles

small waffles for the

freezer, to the toaster or

the microwave too

18 4-inch waffles, 120 calories

2.5 c white whole wheat flour, 1 c lily’s stevia-sweetened chocolate chips, 10 packets stevia, 1 t kosher salt, 1/2 t powder, 2 T vanilla, 1 t cinnamon, 1/2 t nutmeg, 2 T namaste egg replacer, 3 T canola (including 1 T for greasing), 2.5 c mooala unsweetened vanilla almond milk

mix, cook 1/4 c batter on greased iron (even if nonstick)

vegan ricotta & roasted grapes

blender ricotta

needs only as much water

as the blender needs

cheese source, grapes source; 6 servings

cheese: 2 c blanched slivered almonds, 2 T lemon juice, 1 T nutritional yeast, 1 T herbs, 1/2 – 1.5 c warm water, 1/2 t sea salt; grapes: 1 lb grapes, 2 T brown sugar, 2 T maple syrup, 1 t lemon peel, 1/4 c cassis

cheese: blend; grapes: 450 F in glass baking dish, 45 minutes or until sauce is caramelized

zabar’s black & white cookies

spoon onto baking

sheets & after cooling frost

on the flattened side

source, 24 servings, 325 calories

2 sticks soft butter, 1 3/4 c sugar, 4 eggs, 1 c milk, 1/2 t vanilla, 1/4 t lemon extract, 2.5 c cake flour, 2.5 c flour, 1 t powder, 1/2 t salt; icing: 4 c powdered sugar, 1/3-1/2 c hot water, 1 oz melted bittersweet chocolate

cream butter & sugar, beat in rest, use silpat, 375 F, 25 minutes; icing: mix sugar & water, add chocolate to half; frost

chocolate pie with graham cracker crust

knead crust with fingers

until it’s past the stage of

being pebbly

source, 8 servings, 360 calories

crust: 2 sleeves crushed graham crackers+3 T sugar+4 T canola+1 T nut milk; filling: 3 c elmhurst milked almonds, 1/4 c cornstarch, 1/3 c sugar, 3 T cocoa, pinch salt, 1/4 c chocolate chips, 1 t vanilla

press crust onto oiled pie plate, 350 F, 10 minutes; boil filling ingredients except chips & vanilla until thick, add rest, pour into crust, chill

cacao nib shortbread with chocolate drizzle & flaky sea salt

letting the dog out

in the winter darkness a

great horned owl calls

source, 24 servings

2 sticks soft vegan butter, 3/4 c powdered sugar, 1 T namaste egg replacer+1/4 c water, 2 t vanilla, pinch salt, 2.5 c flour, 1/2 c cacao nibs, 2 oz bittersweet chocolate

mix all but chocolate, spoon onto silpat-covered stones, 325 F, 22 minutes; drizzle with melted chocolate, sprinkle with more flaky sea salt

pumpkin raspberry biscotti with chocolate drizzle

a hotter oven

for crispy biscotti &

caramelized flavor

24 servings, 115 calories

2 c frozen raspberries, thawed, with liquid; 1.5 c pumpkin, 1/4 c ground flax, 10 packets stevia, 1 t kosher salt, 1 t powder, 1 T vanilla, 1 c cocoa, 3 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk, 1 c lily’s stevia-sweetened chocolate chips

mix all but chips, make log on silpat-covered stone, 425 F, 25 minutes; slice, 425 F, 15 minutes; drizzle with melted chips, sprinkle with flaky sea salt

sourdough banana cake

6 new chickens, at

5 in the morning 1 is

revealed a rooster

source, 10 servings, 350 calories

1 c wheat chef, 2 (4-oz size) containers gerber bananas, 1 stick soft vegan butter, 2 c white whole wheat flour, 1 t powder, 1 t kosher salt, 2 T olive oil, 1/4 c brown sugar, 2 T molasses, 2 T brewed coffee, 1 t cinnamon, 1 t vanilla, 1/2 c lily’s stevia-sweetened chocolate chips

mix, bake in parchment-lined cast-iron pan, 425 F, 30 minutes

chocolate chex mix

the dog glides his nose

along the countertop edge

hoping for a taste

source

12 oz chex; 1.5 c melted bittersweet chocolate chips+3/4 c soft pb+1 t vanilla; 1 c powdered sugar, 1 t kosher salt

mix chocolate mixture & cereal, spread on silpat-covered baking sheet, chill until set, toss with sugar & salt

cracker jack

fluffy calico

cat lives in the empty shed

with a mouse family

source

12 c popped popcorn+1 c roasted salted red-skinned peanuts; 1 stick vegan butter, 1 c brown sugar, 1/4 c molasses, 1 t kosher salt, 1 t vanilla, 1/4 t soda

heat butter, sugar, molasses, salt to 248 F; remove from heat, add vanilla & soda; add to popcorn, spread over 2 silpat-covered baking sheets; 250 F, 25 minutes, top with more salt