Watermelon salad

 2C cubed watermelon

2C heirloom tomatoes

1 medium bulb of fennel with tops

2 green onions

1 cucumber

1 lime, zested and juiced

salt & pepper to taste

Balsamic syrup for topping

Chop watermelon, tomatoes, fennel, onions, cucumber and mix. Add salt & pepper. Chop lemon zest and add with juice. Mix and refrigerate. Serve cold topped with balsamic syrup.

Nashville Hot Chicken sauce

 1T Cayenne

2T Brown sugar

4T Smoked paprika

1T Garlic powder

1t salt

1/2t black pepper

Optional 1t crushed red pepper

Blintzes with Blueberry Compote

Blintzes with Blueberry Compote 

Makes 20-24 blintzes

Filling

2 blocks of tofu

1 - 8 oz container of vegan cream cheese

2 t vanilla

1/2 C sugar

Mix and set aside. It should be sweet like whipped cream. Add sugar more sugar if needed.

Compote Topping

3 lb bag of frozen blueberries

1/2 C sugar

1T cornstarch

2T water

Heat blueberries and sugar on stove until boiling. Mix cornstarch and water and add to blueberries until it thickens. Add more sugar if needed.

Crepes

3C white flour

2T sugar

1t Baking Powder

2C Plant milk

2 C of water to start

1/2 - 1 C of water to add until you get the right consistency

1/2C of melted butter

1t vanilla

Pinch of salt

Whisk or blend so there are no lumps. The batter should be thin. Not thick like pancake batter. It should be like cream. Slightly thicker than soy milk.

Heat nonstick pan on medium heat. Between 3 and 4 on the main stove burner. Lightly oil the pan every 2-3 pancakes. Use a 1/3 measuring cup and scoop a bit less than 1/3 C. Pour into pan and roll and tilt the pan to cover the bottom of the plan completely with a very thin layer. Let cook for a full 90 seconds. The edges of the crepe will pull away from the pan and be slightly crispy. Remove crepe with a rubber spatula. Repeat. This recipe makes about 20 crepes with room for a few mistakes. You'll probably wreck the first two pancakes while the pan heats up.

To assemble, take one pancake and put about 2T of filling on the pancake two inches from the edge closest to you. Fold and tuck the edge of the pancake over the filling. Then fold the sides in. Then roll the pancake and filling forward until you have your blintz. You should be able to roll it over twice. 

Serve blintzes with blueberry compote on top. Enjoy!

Mississippi Hot Tamales

Makes about 36 tamales

 Sauce

• 12 C of veggie broth
• 2 t cayenne
• 3 T paprika
• 1.5T cumin
• 1 T oregano
• 7 T cornstarch
• No salt if using bouillon

Boil on stove to thicken before adding to tamale pot.

Filling

• 2 containers of dry oyster mushrooms or about 12-16 oz of your favorite plant-based meat
• 2T onion powder
• 1T garlice powder
• 1/4 C of chili powder
• 1T cumin
• Salt and black pepper to taste

Masa

• 4 C masa
• 4 t baking powder
• Around 6 cups of veggie broth

Rehydrate corn husks. Spread masa and add filling and roll. Many Mississippi places tie their tamales with string in sets of 3. Fill pot with tamales and the pour sauce over. Boil tamales in sauce for about an hour with the lid on. 

Serve with white bread, sweet coleslaw and Frank's hot sauce. Don't forget to drink the sauce when you are done. 

Vegan Pecan Pralines

 Pecan Pralines

3 C granulated sugar

3 C light brown sugar

1/4 t salt

6 T agave or corn syrup

2 C evaporated soy milk

1/4C butter

2 t vanilla, rum or bourbon

3 C pecans (toasted)

• Butter the sides of a heavy saucepan. Place sugar, salt, agave, milk and butter in the pot at medium heat. Pot needs to be at least 2X as big as the amount of ingredients. Otherwise, it will boil over.
• Boil and whisk constantly until it reaches 236 degrees. It takes about 25 minutes.
• Turn off heat and set aside for 10 minutes.
• Stir in pecans and vanilla.
• Immediately, spoon onto parchment or wax paper while it is still hot. You want it to be shiny and spread out. If it cools too much, it won't have a shine and will look like poop!

Soleil Sourdough Recipe

 Soleil Sourdough Recipe

Starter 100g (fed with equal weight flour and water)

Bread Flour 450g

WW flour 65g

Water 350g

Salt 14g

1. Feed your starter - 10:30am

2. Wait 3.5 hours

3. Mix flour and water in a bowl. Cover. @2:00pm

4. Wait 20 minutes

5. Add starter and fold in. @2:20pm

6. Wait 10 minutes

7. Add salt and fold in. @2:30pm

8. Stretch and fold every 30 minutes. 3:00, 3:30, 4:00, 4:30 

9. Bulk rise for 3 hours - fold at 5:30, 6:30 

10. Shape loaf and bench rest for 30 minutes. 7:30

11. Shape loaf again and place in floured banneton. 8:00pm

12. Wait overnight 12 hours in fridge

13. Pre-heat oven with pizza stone and large pot for 1 hour. 500 degrees.

14. Invert dough onto pan. Score and bake with pot covering the dough. 500 degrees for 20 minutes with pot, 15 minutes with pot removed, 20 minutes door cracked open and oven off.

Techniques

Stretch and Fold

Shaping Your Loaf

Scoring

Ninja-Level Scoring

BBQ Base

Feremented in brine:


2 toasted anchos
2 toasted guajillos
3 cloves of garlic

Peppers are split, de-seeded and toasted in a cast iron skillet. Garlic is toasted with the skins on and de-skinned before fermenting.

All these are chopped rough and placed in the vessel with 10-12 fresh red chilis.

Use instead of tomato paste or ketchup for BBQ sauce.