Tuesday, May 01, 2018

Weekend experiment

Blueberry lemon thyme ricotta pizza on sourdough crust

These zucchini ricotta meatballs

Tuesday, March 13, 2018

Bread books to read


Tuesday, February 27, 2018

Caramelized onion, maple, and apple puree

1 med onion, sliced and caramelized
Dash apple cider vinegar
Couple dashes maple syrup
2 tsp finely diced golden delicious apple

Whir in a food processor,madding olive oil and scraping down to get a rough purée,

Saturday, February 17, 2018

Naturally leavened sourdough


Substitute pumpernickel for whole wheat. Autolyse for one hour. During second rise retard in the fridge overnight. 30 min in preheated Dutch oven with lid on, 8 after lid is removed.

Wednesday, January 31, 2018

Vegan skillet shepherd's pie

1 small onion
3 stalks celery
2 large carrots
2 cloves garlic
16oz baby bella mushrooms (chopped)
2 Tbs tomato paste
1 Tbs Thyme
2 Tbs flour
Veggie Stock
14 oz can Great northern beans
4 russet potatoes
Vegan butter
Unsweetened cashew milk
Salt and pepper
1tsp garlic powder

1. Dice onion carrot and celery (add some salt and pepper) and sauté in 12inch skillet on medium heat until soft.
2. Add garlic and continue cooking for 30 seconds or until fragrant.
3. Add tomato paste and thyme and stir until combined
4. Add mushrooms and cook for a few min until they start to soften (season again with salt and pepper)
5. Sprinkle flour over everything, stir and cook for a few min to get the raw taste out.
6. Add enough veggie stock to make a gravy and bring it all to a boil then reduce to simmer and cook until thickened.
7. Add beans and taste for salt and pepper.

For potato topping
1. Wash peel and chop potatoes. Cover with water add salt and boil until fork tender.
2. Drain and add enough vegan butter and cashew milk to make them smooth and creamy while mashing.
3. Season with salt, pepper and garlic powder.

Top the skillet with the potatoes smoothing them over the entire surface of the filling and bake in a 450 degree oven for 20min or until golden. Let rest for 10-20min before serving.

Tuesday, January 02, 2018

Vegan Black-eyed Peas for New Years


1 pound dried black-eyed peas
1 medium onion, finely diced
1 red or yellow bell pepper, finely diced
2 sticks celery, finely diced
1 1/2 tbsp garlic, minced
1 large tomato or a dozen cherry tomatoes, chopped
Puréed chipotle chiles in adobo sauce
Liquid smoke
Bay leaf
Cider vinegar


Rinse and sort through the black-eyed peas. Bring to a boil in 7-8 cups of water, turn off the heat, and soak for an hour. Sauté the onion, bell pepper, and celery until softened. Add the tomatoes and garlic and sauté for three minutes. Add to the black-sued peas with soaking water, and bring to a gentle simmer. Season with the other ingredients to taste, and cook for 2-3 hours, until tender. Serve with rice, greens, cornbread, and hot sauce on the side.

Monday, January 01, 2018

Skillet cornbread


1 1/2 c cornmeal
1/2 c flour
2 tsp baking soda
1 tsp salt
2 tsp sugar
1 egg
1 1/4 c almond "buttermilk"
3 tbsp melted salted butter


Mix 1 c almond milk with two tbsp lemon or lime juice. Set aside. Grease the skillet with canola and preheat in the oven set at 400. Sift together the dry ingredients. In a separate bowl beat the egg and buttermilk, and stir in the butter. Combine the wet and dry ingredients; don't overmix. Carefully pour into the hot skillet and bake for 20 minutes.