Ingredients

Bread

Recipes

Steve’s Multigrain Loaf Ingredients

Millet, rolled seven grain cereal, corn meal, and wheat bran are my preferred grains, but you can substitute amaranth or quinoa for the millet, and rolled oats or rolled rye for the seven grain. The hemp milk or soy milk with a tablespoon of lemon juice replaces buttermilk. Take your pick as long as the total volume of liquid is 10 fluid ounces.  

Hot Grain Cereal

The contrasting flavors of the sweet dried fruit and the moist, tart, fresh cranberries make this especially delicious. Put the leftovers in the refrigerator, if there are any leftovers, and enjoy it chilled tomorrow morning. I eat this almost every day.

Blackberry Cornmeal Pancakes

Less sweet, more corny than normal pancakes. They're a perfect vehicle for berries and syrups. Use a fine cornmeal for faster resting time and a coarse cornmeal for a crunchier texture.

Gnocchi

These soft little pillows hold just enough sauce to add flavor without overpowering the taste of cheese and nutmeg. Treat gnocchi tenderly, as carefully as you would handle a rare work of art.

Granola

The first time I made granola I realized what a crock it is to pay $8 a pound for the stuff. Warning, this is extremely addictive. Do not eat granola for three meals a day.

Fresh Pasta

There are two crucial elements to quick, mind-blowing handmade pasta. A couple awesome eggs and a pasta rolling machine (a food processor helps). Handcut the sheets for a rustic look, or stuff with squash and parmesean for ravioli.