Ingredients sometimes create necessity! I had some sweet cherries unexpectedly and wanted to use them up. So this was the result. Filling Ingredients 1 pound cherries, pitted and halved 1/2 cup granulated sugar 2 heaping tablespoons cornstarch 1 teaspoon vanilla extract 2 tablespoons water Crust & Topping Ingredients 2 cups whole wheat flour 2 cups rolled oats 1/2 teaspoon salt 1 teaspoon cinnamon 3 tablespoons brown sugar 1 teaspoon baking powder 1 cup vegan butter (I know) Process Preheat oven to 350 degrees. Prepare a 9 x 9 pan. Oil and/or line it with parchment. In a saucepan, add cherries … Continue reading
A little spicy. A little tangy. A lot summery. Ingredients15 oz Israeli couscous3 cups veg broth3 tsp olive oil3 cloves garlic, chopped1 red pepper, diced2 large or 4 small zucchini, diced½ onion, dicedSmall handful of Italian parsley, choppedRed pepper and salt to tasteJuice of ½-1 lemon DirectionsCook couscous in broth per directions. Saute remaining ingredients, except lemon juice, in olive oil until vegetables are tender. Combine vegetables and couscous, drizzle with lemon juice, top with sour cream if desired, and serve.
We had a raisin bread last week that was super good, so I thought that it couldn’t help but be even better with more fruit. And it is! This recipe makes 2 loaves, but you can separate before the second Rubaud kneading if you want to make one with the add-in and one without. I did one loaf with fruit and one with garlic cloves, rosemary, and chives this time! Levain35g starter35g all purpose flour35g whole wheat flour70g room temperature water Dough804g bread flour75g whole wheat flour705g room temperature water175g levain18g sea salt Add in (for 2 loaves)3 TBSP sugar1 … Continue reading