Category: vegan

after-thanksgiving squash bake

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after vegetables

mixed with butter and salt– just

rainbow vegetables

6 servings

olive oil, vegetable bouillon paste, 1 can diced tomatoes; unpeeled delicata squash, unpeeled potatoes, onion, sliced thin; 1 can artichoke heart quarters, drained; black pepper, Italian seasoning, dried minced garlic

generously coat the bottom of a cast-iron pan with oil, then a layer of bouillon, pour in tomatoes and their juice, layer veggies, then artichokes, sprinkle with pepper, garlic, Italian seasoning; bake 425 F until vegetables are tender and top is browning, tent with foil if needed, serve with parm and red pepper flakes

gingerbread cookies

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lemon frosting or

vanilla, chocolate chips or

plain, dipped in coffee

previous version, 24 servings, 180 calories unfrosted

3 c white whole wheat flour, 2 t ginger, 2 t cinnamon, 1 t salt, 1/2 t black pepper, 1/2 t soda, 1/2 t powder, 1/2 c canola oil, 1/2 c molasses, 1/2 c brown sugar, 2 T ground flax, 1/2 c warm water, 1 c mini chocolate chips, icing: powdered sugar, lemon juice, lemon zest; or powdered sugar, vanilla, water, cocoa (optional)

mix in a stand mixer until a ball forms, roll out on wax paper, cut out and bake on parchment, 350 F until tops are firm, cool, frost

open pantry spaghetti squash bake

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the pile of squash

from the now-frozen garden

slowly gets smaller

6 servings

1 large spaghetti squash, halved and roasted at 425 F with bouillon paste or miso, maple syrup, and olive oil, removed from rind when cooked; 1 sauteed onion, 1 can artichoke hearts, drained; 1 small can tomato paste, 1 can diced tomatoes, Italian seasoning, cheese or vegan cheese

oil a cast-iron pan, spread squash in the bottom, followed by veggies, tomatoes and paste, spices, cheese; 425 F until top is brown

classic soft vegan chocolate chip cookies

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good olive oil,

just enough brown sugar, and

vanilla extract

previous version, 18 servings, 169 calories

2c flour, 1/2 c sugar, 1/2 c brown sugar, 1 t salt, 1 t soda, 1 t vanilla, 2/3 c chocolate chips, 1/4 c unsweetened cashew milk, 1/4 c olive oil

knead until a very crumbly dough forms, wet hands or drizzle in warm water if necessary; make 18 flattened balls on parchment, 325 F, 18 minutes

lentil soup with kale chips

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tired feet, snow flakes

in the air, standing right next

to the fireplace

source, 4 servings, 412 calories

olive oil, 1 chopped onion, 2 grated carrots, 4 t garlic, coriander, turmeric, chili powder, salt, pepper, 6 c broth, 1 lb red lentils, zest and juice of 2 lemons; 5 c kale leaves, rubbed with oil and salt, baked at 425 F until crispy

cook veggies in oil and spices until soft, add lentils and crisp them a little before adding broth, simmer until tender, immersion blender, add lemon and zest, season to taste, serve with kale

saffron chocolate bread

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bulbs are just planted;

across the world someone is

harvesting crocus

source

1 c unsweetened cashew milk heated in the microwave with one pinch saffron, cooled to wrist temp; 3 T coconut oil, 2 T sugar, 1 packet yeast, 3 c flour, pinch salt; for the filling: coconut oil, sugar, chopped chocolate

add yeast, oil, and sugar to milk and saffron and wait until yeast foams; knead in flour and salt, adding more flour if dough is sticky, knead 10 minutes; rise until doubled, stretch into a rectangle and sprinkle with filling, roll lengthwise and slice in half lengthwise, leaving an inch uncut at one end, twist sections together and then close into a ring; proof 30 minutes, bake on parchment, 350 F, 30 minutes or until golden