Vegan Sourdough Cornbread

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 … Continue reading

Instant Pot Split Pea Soup

Ingredients 1 pounds dried split peas1/2 large onion, diced2-4 carrots, peeled and sliced5 cups vegetable broth1.5-2 cups non-dairy unsweetened milk (or 2 more cups broth or water)1 tsp liquid smoke1 T olive oilSalt and pepper to tasteoptional seasonings: 1/2 cup fresh chopped kale, 1/3 cup chopped basil, 4 minced garlic cloves Process If you have the time, you can sauté the onions and garlic until soft or caramelized and go from there. If not (as I did not last night), you can just throw it all in with the beans. Add beans and sautéed or raw vegetables and remainder of ingredients … Continue reading

Rising Dough and Raising Skills: Sourdough Breadmaking

(If you are here just for the recipe, it’s at the bottom!) My cousin, Sherri, and I have both spent the last few months in a breadmaking extravaganza. Primarily, we have both been making sourdough breads. My family has wondered why I am making so much bread, and friends online have questioned whether my family can really eat this much bread (the answer is probably, but I’ve also been sharing with others). But, making beautiful and excellent sourdough bread is a process. It requires patience – with the starter and with the loaves – and also practice. It’s hard to … Continue reading