3 sisters chili

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serve with sea salt, a

sliced chili from the garden,

bread & vegan cheese

source, 6 servings

1 lb mixed beans soaked overnight in 2-inches water+1/2 t salt; 1 halved onion, 1 chopped onion, 1 bay leaf, 2 T olive oil, 4 t minced garlic, 1 can diced tomatoes, 1 tiny can tomato paste, 1 c frozen corn, 2 c cubed butternut squash, 2 T chili powder, 1 t cumin, 1 t sugar, 1 t salt, cilantro

simmer beans+liquid, halved onion, bay leaf, 2 t garlic 30 minutes; cook chopped onion, oil, salt, sugar, chili powder, cumin, 2 t garlic 5 minutes, add tomatoes & paste, cook 5 minutes, add squash; add squash mixture to beans, simmer until done, add corn, heat through; top with cilantro

brownie with ganache and sea salt

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monday hummingbirds

are at the feeder, tuesday

they’ve all departed

source

brownie: 6 oz bittersweet chocolate melted with 4 T butter; 1.5 t vanilla, 2 eggs, 1/2 c canola oil, 1 c brown sugar, 1/2 c sugar, 1 1/3 c flour, pinch sea salt, 2 pinches powder; ganache: 6 oz chopped bittersweet chocolate+3/4 c hot heavy cream

combine brownie ingredients, bake in buttered skillet, 350 F, 25 minutes, cool; top with ganache, more sea salt

chocolate-topped cocoa scones

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waking from a dream

with a recipe for these

chocolate cocoa scones

12 servings, 200 calories

1 (4-oz size) container gerber bananas, 1/2 c unsweetened applesauce, juice of 1 orange, 10 packets stevia, 1 t kosher salt, 1 t soda, 1 T vanilla, 1 T namaste egg replacer, 1 c cocoa, 2 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk, 1 bag lily’s stevia-sweetened chocolate chips

mix all but chips, spoon onto parchment-covered stone, 425 F, 18 minutes, top with melted chips

smoky beet & carrot scones

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carrot tops changing

color in the fall just like

the leaves on the trees

12 servings, 150 calories

2 c shredded beets & carrots, juice of 1 lemon, 1 T namaste egg replacer, 1 t kosher salt, 1 t soda, 1 t smoked paprika, 1/4 c follow your heart shredded vegan parm, 2 T vegan butter, 3 oz miyokos smoked english farmhouse vegan cheese, 2 c white whole wheat flour, 3/4 c mooala unsweetened vanilla almond milk

chop together to form crumbly dough, make balls on parchment-covered stone, 425 F, 18 minutes

daylong sourdough

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mix the dough in the

morning and then bake it the

following morning

1.5 c wheat chef, 1 t kosher salt, 4 c flour, 1 1/3 c water

stir; stand, covered, 1 hour, fold 8x; stand, covered, 11 hours, fold 8x; stand, covered, 11 hours; form loose floured ball, rest 20 minutes, slash top; bake in preheated dutch oven, 500 F, lid on, 25 minutes; 425 F, lid off, 35 minutes

cocoa & chocolate chip loaf

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first day of autumn

rain comes from all directions

seemingly at once

8 servings, 310 calories

1/2 c unsweetened applesauce, 1 (4-oz size) container gerber bananas, 8 packets stevia, 1 T powder, 1 T vanilla, 1 t kosher salt, 1 T namaste egg replacer, 1 bag lily’s stevia-sweetened chocolate chips, 1 1/4 c cocoa, 2 c white whole wheat flour, 1.5 c elmhurst milked walnuts

mix, place in parchment-lined loaf pan, 350 F, 70 minutes

oatcakes with chocolate & sea salt

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start with 1/4 c

water and drizzle in the

rest if it’s too dry

source, 12 servings, 320 calories

2 c oats, 1 c white whole wheat flour, pinch sea salt, 2 pinches soda, 2/3 c cold vegan butter, 1/2 c brown sugar, 1/4 c – 1/2 c warm water, 1/2 c chocolate chips

combine all but butter, water, chocolate; chop in butter, stir in water until dough comes together; make rectangle on silpat-covered baking sheet, slice into 12, separate; 375 F, 15 minutes; cool, top with melted chocolate & more sea salt