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

Gluten Free Chocolate Chip Oatmeal Bars

Cookies taste good. The end. Ingredients 2 1/4 cup rolled oats (check for gluten-free status) 3/4 tsp baking soda 3/8 tsp salt 6 tbsp turbinado sugar 3 tbsp agave or maple syrup 1/3 cup chocolate chips or mini chips (check status) 3 tbsp canola oil 3 tbsp soy or almond milk Process Place the oats in blender (a grinder or food processor is also fine) and pulse until the consistency is more flour-like but not totally fine. Add remaining ingredients and mix. Adjust for texture by adding more milk if needed. Form into cookies or bars, and try to get … Continue reading

Creamy Cucumber Dill Salad

It’s time for summer salad season to kick in. Today’s star was a very lovely cucumber, some fennel, and chives, along with a creamy dill dressing. It was light and delicious. Ingredients1 cucumber, sliced1 red bell pepper, in strips1-2 green onions, chopped1 fennel, cored and sliced thin1 large carrot, shredded1 TBSP chopped chives1 /2 cup vegan mayo1 /4 cup apple vinegar1 tsp dried or fresh dillsalt and pepper to taste ProcessPlace the veggies in a bowl. Combine the mayo, vinegar, dill, salt, and pepper (add a little garlic if you like). Pour the dressing over and gently toss. Allow to … Continue reading