I’m running short on ideas and had 2 cups of discard to use today. So, this is what came out of that! It’s a dense bread, more like banana bread than a savory bread.
Ingredients 2 cups sourdough starter (or discard) 2 cups all-purpose flour 4 teaspoons baking powder 1/2 cup sugar 1 teaspoon salt 2/3 cups non-dairy milk 1 cup peanut butter 1 ½ cups chocolate chips Brown or natural sugar for sprinkling on top (optional)
Process Mix and spoon into 2 loaf pans. This isn’t a very sweet bread, so if you like more sweet, you can add additional sugar or sprinkle some on top. Bake at 325* for 1 hour (start testing at about 50 minutes).
This is modeled after a Thai noodle recipe, but I hate to say that it’s Thai noodles because it’s been modified so much. So, you can be the judge!
Ingredients
1 lb spaghetti
1 red bell pepper, sliced into thin strips
1 cucumber, seeded and diced
1 large carrot, peeled and then using peeler, make strips
2 green onions, diced
1 handful of cilantro, chopped
Sesame seeds Creamy peanut butter
2/3 cup crunchy peanut butter (or ½ cup smooth peanut butter and 1/4 cup chopped peanuts)
1/3 cup hot water (or 1/4 cup if using smooth peanut butter)
4 tablespoons soy sauce or Bragg’s aminos
2 tablespoons agave syrup
1 tablespoon spicy Thai chili paste or hot sauce
Juice of one lime
1 tablespoon of minced ginger
1 tablespoon of minced garlic
1 tablespoon sesame oil
sesame seeds
Process
Cook pasta al dente.
Prepare all vegetables and cilantro and set aside.
While pasta is cooking, combine all other ingredients except nuts and seeds, to make sauce. This might be easier in a blender.
When pasta is prepared, drain, add vegetables and sauce and gently toss. It is easier said than done, but if the pasta is hot and the water used was also very warm, that will help.
I have another recipe for these use-all-the-stuff cookies that is titled “Dawes Cookies” (because they have a little bit of everything, get it?) if this one doesn’t quite suit your fancy. They are mostly the same other than swapping out of bananas for applesauce and garbanzo flour and a few other minor tweaks. These are rather cakey cookies, just FYI.
Ingredients
2 tsp vanilla extract 1 ½ cups applesauce 2 T tahini or peanut butter 3 T almond, coconut, or soy milk 3 T garbanzo/chickpea flour 1 cup whole wheat pastry flour (can sub with gluten free all purpose) 1 ½ cups oats (either quick or regular, can use gluten free oats) ½ cup vegan protein powder (I used Sunwarrior Warrior Blend) ⅔ cup raw sugar 1 tsp baking powder 1 tsp baking soda ⅔ cup shredded coconut 1 cup vegan chocolate chips 1 ⅓ cup dried cranberries ⅔ cup walnuts Brown sugar for sprinkling on top
Process
Mix first 4 ingredients until smooth. In a separate container mix all dried ingredients except the brown sugar thoroughly. Combine.
Spoon by large dollops onto a baking pan or stone and flatten slightly (they will rise little but won’t spread out much). Sprinkle lightly with brown sugar.
Bake for 13 minutes and check. Bake additionally as needed until bottoms are lightly browned. They may not seem quite done on top but will firm up as they cool.
Allow to cool and enjoy. I like to store cookies like this in the refrigerator, so that I don’t need to worry about dampness from the condensation.
