ice cream sandwiches

keep adding cocoa

to the dough until it’s not

too sticky to use

source, 10 servings, 365 calories

dough: 1 c white whole wheat flour, 1/4 c cocoa, 1/2 c maple syrup, 1/4 c smooth unsweetned pecan butter, 1 t kosher salt, 1 t vanilla; ice cream: 6 (4-oz size) containers gerber bananas, frozen by the teaspoonful; 3/4 c smooth unsweetened pecan butter, 1/4 c maple syrup, 1 t kosher salt

dough: form a ball, adding more cocoa to make a workable dough; ice cream: blend; press half of the dough in a parchment-lined loaf pan, add ice cream, freeze until ice cream can support upper crust; form a rectangle with remaining dough, place on top, freeze covered, slice

cheesy tomato rice

it’s light at bedtime

it’s light in the morning, light

switches never touched

source, 6 servings

2 T olive oil, 1 onion, chopped; 1 chile, chopped; 10 roma tomatoes, halved; 1 T kosher salt & pepper, 3 c rice, cooked; 2 c shredded cheddar

cook onion, spices, chile in oil in a cast iron pan 5 mins; add tomatoes, cook 5 minutes or until tomatoes wilt; add rice; sprinkle cheese, broil, serve with red pepper flakes 

crispy zucchini, white beans, & pesto

serve hot or cold or

on a bed of greens or in

a sandwich later

source, 3 servings

3 medium zucchini sliced long and thin, roasted with olive oil, kosher salt & pepper until dark brown, then drizzled with lemon juice; 1 can small white beans, rinsed and drained; pesto: 1 T minced garlic, 1/2 c basil, kosher salt & pepper, 1/4 c olive oil, 2 T white wine vinegar

put beans over zucchini, blend pesto, pour on top, serve with red pepper flakes

filled bread

vegan chocolate chips,

roasted veggies and miso,

or some vegan cheese

for 3 loaves

6.5 c flour, 3 c warm water, 2 packets yeast, 1.5 T kosher salt, fillings, olive oil

combine water, yeast, salt; add flour, stir to form a shaggy dough; rise 2 hours, covered lightly; divide into 3 floured rectangles on floured silpat; fill, close, place seam-side down, add some topping on top to identify, drizzle with olive oil, sprinkle with additional kosher salt, rest 40 minutes; heat a baking stone on the middle rack of the oven and a pan on the bottom rack to 450 F; transfer silpat onto stone, pour 1 c warm water into pan, bake 30 minutes or until brown

coconut black beans

serve with plantain chips

and hot sauce to compliment

the rich, salty beans

source, 4 servings

2 cans black beans — 1 can rinsed and drained, 2 T oil, 2 T cumin, 1 T ginger, 1 can coconut milk, kosher salt & pepper, juice of 1 lime; topping: 1/2 c unsweetened coconut flakes + zest of 1 lime + kosher salt & pepper

heat oil and spices, add beans and milk, simmer 15 mins, add juice of 1 lime; serve with topping, plantain chips, hot sauce

saffron coconut rice

one can coconut

milk and one can of water

for two cups of rice

source, 4 servings

2 c rice, 2 T oil, whites of 1 scallion, cut up; 1 t turmeric, kosher salt & pepper, 1 can coconut milk, 1 pinch saffron, 1 lb greens; toppings: 1/2 c unsweetened coconut flakes toasted with 1 T sesame seeds + zest of 1 lime, kosher salt & pepper, greens of 1 scallion, cut up; lime wedges. 

heat oil, scallion white, spices, add rice, milk, 1 can of water, simmer 10 minutes without stirring, covered; put greens on top, sprinkle with kosher salt, cook without stirring, covered, until rice is done, stir; add toppings and hot sauce