Category: vegan

peach & maple biscuit cobbler

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like an upside down

cake with peaches but the cake

is made of biscuits

source

peaches: 4 quartered peaches, 1/2 c sugar, pinch salt, 1/4 c maple syrup, 1/2 stick vegan butter; biscuits: 1 3/4 c flour, 1/4 c sugar, 1 T powder, 1 t soda, pinch salt, 1/2 stick room temperature vegan butter, 1 c vegan sour cream

biscuits: mix, form 8 balls; peaches: boil all but butter & peaches, add butter, peaches, cook 10 minutes; place biscuits on top of peaches, top with more sugar & sour cream; 350 F, 50 minutes; rest 10 minutes, turn out

corn & israeli couscous

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corn from the roadside

stand means someone else worried

about the raccoons

source, 4 servings

1 c israeli couscous, 3 c water, kernels from 3 ears corn, 1 stick vegan butter, s&p, red pepper flakes, 1/2 sliced onion, 2 sliced leeks, 2 T minced garlic; toppings: scallions, basil, vegan parm, more s&p, more red pepper flakes

sauté corn, 4 T butter, spices, until softening; remove half & blend with rest of butter, more spices; to half in pot add more spices & all but water, cook 2 minutes; add water, cook until couscous is done; add blended corn; serve with toppings

4 berries pudding cake

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cake, berries & sauce

baked in 1 cast iron pan

ready for whipped cream

source, 4 servings

12 oz berries+1 T lemon juice+1/4 c sugar+pinch salt; 1/2 stick melted vegan butter, 2 t lemon peel, 1/2 c sugar, 3/4 c flour, 2 t powder, 1/2 t salt, 1/3 c silk whole next milk, 1 1/4 c hot water, powdered sugar

combine all but berries, water, powdered sugar; spoon into buttered cast-iron pan; add berries, water; 425 F, 30 minutes, top with powdered sugar

potatoes & persillade

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potato galette

can be flipped piecemeal instead

of turning it out

source, 4 servings

6 thinly sliced potatoes, olive oil, s&p, nutmeg, rosemary; persillade: 1 t tarragon+1/4 c parsley+2 t minced garlic+1 T lemon juice+salt

heat oil, rosemary, s&p, nutmeg; arrange potatoes in 2 layers, top with more oil/spices/herbs; cover & brown on both sides; top with persillade

tomato & olive israeli couscous

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roasting tomatoes

revives the ones that have been

on the countertop

source, 4 servings

4 c halved small tomatoes+3 cloves garlic+olive oil+salt; 2 1/4 c israeli couscous cooked in 2 3/4 c broth; dressing: 1/4 c olive oil+1/4 c warm water+1 T lemon juice+s&p; 1/2 c halved kalamata olives+parsley/tarragon/mint/s&p

roast tomatoes until shriveled; remove garlic+1/2 c tomatoes & blend into dressing; add remaining tomatoes to olives; serve veggies over couscous & top with dressing+more herbs

soft white sourdough rolls

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if no backyard hens

the egg can be replaced with

some egg replacer

6 servings, 220 calories

1 c wheat chef, 1.5 c flour, 1 T sugar, 3/4 c warm silk whole next milk, 1 t sea salt; wash: 1 egg+1 T next

stand mixer 10 minutes, cover & chill 22 hours, make rolls on parchment-covered stone, proof uncovered room temperature 3 hours, wash & salt tops, 450 F, 20 minutes

cold rise sourdough whole wheat baguette

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dough straight from the fridge

can be easier to shape

into a baguette

10 servings, 150 calories

1 c wheat chef, 1 t sea salt, 1 T sugar, 1 T vanilla, 1 T canola oil, 2 c white whole wheat flour, 3/4 c water

stir, rest 1 hour; fold, rest 6 hours; fold, chill 16 hours; form baguette on parchment-covered baking stone, proof uncovered room temperature 2 hours; slash top, top with more oil/salt/sugar; place in cold oven set to 450 F, 33 minutes; 10 minutes oven off; rests: uncovered, room temperature; folds: 8x