mint chip ice cream

the ice cream maker

sits in quarantine throughout

the long, cold winter

6 servings, 402 calories

1 can coconut milk, 1 can coconut cream, 1/2 c sugar, 1/4 c maple syrup, 55 g shaved bittersweet chocolate, 3 T vanilla, 3 sprigs mint

heat mint in milk, cream, sugar, syrup; add vanilla, chill, remove mint, add chocolate, churn, freeze

baked tofu & coconut rice

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

chocolate sorbet

when the toads sing their

love songs all night long then it’s

time to make sorbet

previous version, 6 servings, 303 calories

1 c sugar, 2/3 c cocoa, 2 1/4 c water, pinch sea salt, 1/2 c chocolate chips, 3 T vanilla

microwave all but vanilla until melted, stir in vanilla, chill overnight, churn 10 minutes, freeze until set

multigrain breakfast cookies

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

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