eggplant dal & sourdough naan

their pasture doubled

chickens only venture up

to their old fence line

dal source, naan previous version, 4 servings

dal: olive oil, 1 chopped onion, 1 cubed eggplant, s&p, 1 clove smashed garlic, 1 T minced ginger, 2 t cumin, 1 t coriander, 1 chopped tomato, 1 c lentils, 2 T balsamic vinegar, 2 T lemon juice; toppings: pickled jalapeƱos, herbs; naan: 1 c wheat chef, 3 c flour, 2 T olive oil, 1 T sugar, 1 t kosher salt, 1 c room temperature elmhurst milked walnuts

dal: cook onion, garlic, eggplant, ginger in spices & oil until browning; add tomato, caramelize; add lentils, cook 2 minutes; add 3 c water, simmer until al dente; add lemon &balsamic, simmer until done; naan: form ball, rest 30 minutes, cook 8 flattened balls on both sides in hot lightly-greased nonstick pan; serve with toppings

brandy-scented chocolate chunk cupcakes with pumpkin filling

after the autumn

equinox cupcakes can be

done before sunrise

8 servings

cakes: 1 stick soft vegan butter, 1 c flour, 2 T namaste egg replacer+1/4 c mooala unsweetened vanilla almond milk, 1/2 t salt, 1 t powder, 2 t brandy, 1 c sugar, 2 oz chopped bittersweet chocolate; filling: 1 stick soft vegan butter, 2 c powdered sugar, 1 t brandy, 1.5 T pumpkin

cakes: mix, bake in greased nonstick pan, 350 F, 18 minutes, cool & fill; filling: combine

baked gnocchi & mushrooms

dog entertainment

geese flying overhead first

one & then many

source, 6 servings

2 lbs mushrooms, 24 oz gnocchi, olive oil, 1 bunch cut up scallions, 2 sliced shallots, s&p, 1 lb greens; sauce: 1/4 c dijon+1/4 c maple syrup+1/4 c olive oil+s&p+red pepper flakes

bake all but sauce on oiled foil-covered rimmed baking dish, 425 F, 75 minutes or until brown, adding greens during baking; add sauce, broil

raspberry crumb cake

after a rainstorm

white fluffy chickens could use

a warm hair dryer

source, 10 servings, 350 calories

dough: 1.5 c white whole wheat flour, 1 c brown sugar, 1 1/4 c oats, 1 t kosher salt, 1 t powder, 1 t cinnamon, 1/2 t soda, 1.5 sticks cold vegan butter; fruit: 12 oz frozen raspberries, 1 T lemon peel, 1/2 t cinnamon, 2 T white whole wheat flour, 1/4 c lemon juice

dough: food processor, press 3/4 into a parchment-lined cast-iron pan, 350 F, 15 minutes; filling: combine, put over baked bottom crust, top with rest of dough, bake 45 minutes

one pot tomato & peas spaghetti

a turkey vulture

sitting on a nearby branch

showing its bigness

source, 6 servings

olive oil, 1 sliced onion, 4 smashed cloves garlic, kosher salt+pepper+red pepper flakes, 1 T balsamic vinegar, 1 lb spaghetti, 8 chopped big tomatoes, 1 c basil, 1/2 c vegan parm, 8 oz peas

brown oil, onion, garlic, spices, vinegar; add pasta+tomatoes & 2 c water; simmer, covered, until pasta is al dente; cook down, add rest