oat & jam bars

a fox digs for moles

same technique as the dog who

watches from inside

16 servings, 150 calories

2 T chia+1/4 c warm water, 1 can pumpkin, 1 t kosher salt, 1 T powder, 1 T vanilla, 3 c oats, 1 c white whole wheat flour, 1 c warm water, 8 packets stevia, 16 oz wegmans raspberry jammin

mix all but jam, put in 9×13 parchment-lined pan, top with jam, 350 F, 50 minutes

pea & parmesan scones

chop the oats and cheese

until some is ground up but

still keeping some whole

16 servings, 132 calories

2 c shredded vegan parm, 2 c oats, 1/4 c balsamic, 1 t soda, 1 c warm water, 1 c white whole wheat flour, 1 c frozen peas, 1 c halved small tomatoes

chop oats & parm with pastry cutter, chop in all but veggies, add veggies, bake on parchment, 425 F, 25 minutes

sesame noodles & cucumber salad

cool the noodles when

cooked and then serve them cold or

at room temperature

source, 4 servings

1 lb noodles, cooked, rinsed with cold water, tossed with sesame oil; sauce: 3 T toasted sesame oil, 3 T tamari, 2 T rice vinegar, 2 T tahini, 1 T peanut butter, 1 T maple syrup, 1 T fresh ginger, 2 t minced garlic, 2 t chile crisp; salad: cuke wedges, rice vinegar, salt, sugar, peanuts

mix sauce, microwaving to soften ingredients; combine noodles & sauce; serve with salad, kimchi

pumpkin spice cocoa loaf

sweet enough to eat

plain and healthy enough to

use butter and jam

16 servings, 100 calories

1 can pumpkin, 8 packets stevia, 1/2 c warm water + 1 T ground flax, 1 c unsweetened vanilla almond milk + 1 T cider vinegar, 1 T vanilla, 1 t kosher salt, 2 t soda, 2 t cinnamon, 1 t nutmeg, 1 t cardamom, 1 c cocoa, 2 c rye flour, 1 (4-oz size) container gerber bananas; toppings: 2 packets stevia, cinnamon

mix, spread into 2 parchment-lined loaf pans, add toppings, 350 F, 1 hour

lentil stew with saffron

fry the leeks and then

deglaze the pan with saffron

and diced tomatoes

source, 6 servings

1.5 c lentils, 1 onion, halved; 2 bay leaves, kosher salt & pepper, 5 sliced potatoes, 3 T olive oil, 2 sliced leeks, 1 clove garlic, 1 sprig thyme, 2 T smoked paprika, pinch cayenne, pinch saffron+1/4 c cold water, 1 can diced tomatoes, 2 T sherry vinegar, parsley

boil lentils in 8 c water, bay leaves, onion, pinch salt, partly covered, 20 minutes; add potatoes, boil 10 minutes; cook leeks in oil, salt & pepper, paprika, garlic, thyme, cayenne until brown; add saffron & liquid, tomato & liquid, vinegar to leeks, simmer 5 minutes; add leeks to potatoes, cook down; top with parsley, more olive oil

rye & caraway muffins

an inch of fresh spring

snow covers up a landscape

of ice underneath

source, 12 servings

1 c white whole wheat flour, 1 c rye flour, 2 t powder, 1 t soda, 1 t kosher salt, 1/3 c cornmeal, 2 namaste egg replacer eggs, 2 t caraway, 1/4 c olive oil, 2 T molasses, 1.5 c nut milk+1 T cider vinegar

mix, use silpat, 375 F, 25 minutes

bok choy & noodle soup

no fancy spices

but brown mushrooms and soy sauce

make savory broth

3 servings

3 sliced scallions, 3 c mushrooms, kosher salt, 1 medium bok choy cut up, 3 T tamari, 2 T toasted sesame oil, 4 oz noodles, 1 c cubed tofu+1 t tamari, 1/4 c diced celery, kimchi

cook oil, scallion whites, mushrooms, salt until brown; add 4 c water, noodles, cook until noodles are done; add tamari, tofu, celery, & bok choy, wilt; top with scallion greens, more oil, kimchi