step: add drizzle of oil and dash of seasoned salt
step: bake for 25 minutes
name: Valentines Day Pasta
servings: 2
ingredient: heart shaped pasta
step: prepare as [pasta] w [gardein frozen balls]
name: 3P Pasta
servings: 8
ingredient: chickpeas, 2 cn
ingredient: small shell pasta, 1 lb
ingredient: vegan pesto (I like the Sprouts Organic Vegan Basil Pesto), 7 oz
ingredient: frozen peas, 4 c
step: Boil a whole bunch of water. Cook the pasta until it's al dente.
step: Add the frozen peas to the boiling water
step: Drain the beans and add them to the water
step: Let it all simmer for a minute until the peas are thawed and warm
step: Drain it all
step: Mix in the pesto
step: Salt and pepper to taste
step: Enjoy!
name: Black Bean Patties
servings: 6
ingredient: Black beans, 2 cn
ingredient: Yellow onion, 1 c
ingredient: Carrots, 1/2 c
ingredient: Green peas, 1/2 c
ingredient: Bread crumbs, 1/2 c
ingredient: Grapeseed oil, 1 T
ingredient: Cumin, 1 t
ingredient: Cayanne, 1 t
ingredient: Paprika, 1 t
ingredient: Garlic powder, 1 t
ingredient: BBQ sauce, 3 T
ingredient: Feta, 1/2 c
ingredient: Egg replacement, 2 ea
step: Heat the oven to 325 and dry out the beans for about 20 mintutes.
step: Meanwhile finely chop or shred the onion and carrot. Saute them in oil until the onion starts to get soft. About 10 minutes. Add the peas, and saute a bit longer.
step: Add all the ingredients in a large bowl and mash with a potato masher or fork.
step: Heat the oven to 375.
step: Form 1/3 c of the mixture at time into patties.
step: Place on a parchment paper lined baking sheet, and bake for 10 minutes per side.
step: In blender grind chick peas and bread together. Mix in egg substitute, garlic, red peppers, salt and pepper.
step: Shape into finger length rolls and chill 1 hour. Heat the oil to 370 deg in deep fryer and carefully drop the "hot dogs" into it. Fry until browned; drain.
step: Serve with mustard or hot chili sauce. Makes about 20.
name: sourdough
servings: 1 loaf
ingredient: starter, 0.5 c
ingredient: flour, 4 c
ingredient: water, 1.3 c
ingredient: salt, 2 ts
step: feed your starter and leave it out overnight so it gets good n micheal buble
step: whisk 0.5 c starter into 1.3 c warm water until it is mixed and aerated.
step: autolyse! add the flour and the salt. stir briefly to (mostly) combine into a very shaggy dough. cover with damp towel. let rest for an hour.
step: stretch-n-fold! face north. breathe deeply and elongate your spine. wet your fingers with cold water. stretch and fold dough in each of the four cardinal directions. cover with damp towel and wait 20 minutes. repeat for a total of 4 stretch-n-folds
step: proof! cover with damp towel and rest for 6 - 12 hours
step: roll out the dough, sprinkle with flour, flip it over. gather up all the sides and corners and shape it into a cute little ball. flip it over and scoop it into an even tighter even cuter ball.
step: place a towel in a bowl and flour it generously. add cute ball, smooth side down (pinched side up). cover with plastic wrap to prevent drying out, and refrigerate for 24 - 36 hours
step: bring dough to room temp. preheat oven (with iron skillet and baking stone) to 505. let it continue to heat for 60 minutes.
step: turn dough out onto parchment paper. score lightly where lightly = 1/8 inches deep
step: steamers: pour boiling water over a baking sheet full of tightly rolled towels. add to bottom rack. add 2 cups ice to skillet also on bottom rack. add dough (still on parchment paper) to baking stone.
step: after 20 minutes, remove steamers. reduce heat to 465. continue to bake for 20 - 30 minutes until deeply brown
step: remove from oven and let completely cool before slicing. seriously, leave it alone.