Sourdough Bread

Keep a working starter in your fridge - take it out every once in a while to feed it. You are supposed to do it weekly, but being busy most of the time, I often forget and I don't think the starter has suffered any for it. I think the starter for this bread is over a year old now, and the older your starter gets, the more developed the flavor of bread. Another secret to good sourdough is that during baking the loaf, you have to brush the top with cold water quite often.

Stuffed Peppers

These are easy & filling, & they reminded me of when mom used to make them when I was a kid! I love love LOVE recreating old recipes. Just roast the peppers a few minutes alone in the oven, then add the filling of soy crumbles, precooked rice, tomato sauce (I used tomato paste with a little water; same difference) garlic, onion, chili powder & a couple other spices! Finish roasting in the oven & top with Daiya vegan cheese at the end, if you want (I ran out of mozzarella style, as you can see, but that is el traditional topping).

Caramel Apple Streusel Pie

This is a great recipe to get rid of apples that may be past their prime! It's a basic pastry just topped with whatever apples you have on hand, chopped & piled high - & topped with cinnamon & coconut milk caramel. It's crowned with brown sugar and cinnamon streusel before browning to a golden crunch in the oven, and served topped with even more caramel. Perfect served with vanilla bean coconut milk dairy-free ice cream!