This is one of those “what’s in the produce drawer?” dishes, but it turned out lovely!
Ingredients 2 large summer squash, cut in bite sized pieces 1 medium onion, halved and sliced 1 pt grape tomatoes, halved 2 medium green peppers, diced 1 handful of fresh basil, coarsely chopped 1 /4 cup olive oil 1 /4 cup balsamic vinegar 2 lemons, juiced Salt, pepper, and nutritional yeast to taste 1 lb pasta of your choice
Process Preheat oven to 400*. Arrange vegetables on a baking pan or sheet. Whisk together oil, vinegar, and lemon juice and then drizzle over vegetables. Bake at 400* until summer squash is fully cooked. While vegetables are baking, prepare your pasta. Toss and serve (with bread, of course)!
This ended up being even more delicious than I thought it would be! It’s a little spicy, a little tangy, and a lot of comforting.
I only used 2 sweet potatoes, but they were HUGE (image below next to a standard box grater and 6 inch (blade) knife for comparison). You may need 4 or so if they are more regular sized.
Ingredients
1 onion, diced 1.5 tbs ginger, grated 1 ½ tsp garlic, minced 2 tsp cumin 2 lbs or so of sweet potatoes, peeled and diced 1 tsp crushed red pepper 2 cans tomato paste 1 cup smooth peanut butter 8 cups vegetable broth 1 bunch kale, stems removed and coarsely chopped Salt 1/2 cup peanuts, coarsely chopped 1/4 cup chopped cilantro Rice prepared your favorite way Hot sauce if desired
Process
You can use an instant pot for this, or go with a stock pot. I have directions below for both.
Sauté onions, garlic, and ginger for 2-3 minutes.
Add cumin and sweet potatoes and continue to sauté for an additional 2-3 minutes.
Add tomato paste, vegetable broth, and peanut butter. At this point, if you are using an Instant Pot, pressure cook for 10 minutes, allow to depressurize for 10 minutes and then release if not already done. If you are using your a stock pot, bring to a simmer and cook until potatoes are soft.
Once the potatoes are done, use an immersion blender or mixer to mash the potatoes to your desired level of smoothness. Add the kale and allow it to simmer another 10 minutes while you finish up your accompaniments. Salt to taste.
Serve with rice, chopped peanuts, chopped cilantro, hot sauce, and some homemade garlic sourdough bread if you happen to have it handy (ha!).
I wasn’t sure exactly how I was going to do this, but I used a substitution for flour and water in my standard recipe and decreased the baking powder and it worked out really well!
Note: I used discard for this recipe, and only about ½ cup was discard from today. But, it was still pretty active once I pulled it out of the fridge and added today’s discard. In fact, it got a little too active!
If your discard is not so active, you may want to add an extra teaspoon of baking powder, just to be on the safe side!
Ingredients
2 cups starter
1 cup flour
2 cups cornmeal
½ cup sugar
2 tbsp baking powder
1 tsp salt
2 cups soy milk
½ cup oil
Process
Preheat oven to 425*
Prepare a 9×13 pan
Combine dry ingredients
Combine wet ingredients
Mix together and don’t over mix
Bake for 25 minutes or until a toothpick inserted in the center comes out clean
