@nanavegana.bsky.social
42 yrs veg cooking & fridge foraging. 35 years learning with k-12 students. 32 years a mama. Inspired by resistance & badassery & songwriters.
Speaking of flower buds…bok choi flowers are the BEST
16.04.2025 11:07 — 👍 0 🔁 0 💬 1 📌 0I have not! Recipe?
28.03.2025 04:27 — 👍 0 🔁 0 💬 2 📌 0
I 🩵 Long Beach 💭
#LBC
[view from Signal Hill]
When you’re panicked about democracy and dictators and your kid asks for a Gengar pancake and you realize it looks a little like the president.
Cooking adventures to help me stay calmish.
#SourdoughDiscard
💔She’s not cool with it and said so loud and clear in her show - called it a serious mistake, I believe.
25.02.2025 07:51 — 👍 1 🔁 0 💬 2 📌 0Haha!
25.02.2025 07:48 — 👍 0 🔁 0 💬 0 📌 0*was (I never proofread and it shows!)
24.02.2025 19:47 — 👍 0 🔁 0 💬 0 📌 0
this morning my husband said my breakfast (savory sourdough discard pancake incl a kicky serrano)
“a PUNCH to the LUNG” Oops! I enjoyed it outside.
related: many years ago my kids gave me this 🌶️ fridge magnet 🌶️
#SD
Great title!
23.02.2025 16:30 — 👍 1 🔁 0 💬 1 📌 0
local-ish breakfast:
- sd toast from a loaf I baked the other day
- cherimoya from captain charlie’s organic mini farm (sundays if you’re in/around Long beach)
while i get about making more bread for the week
#eatlocal #sourdough
Oh my goodness they got all switched around! Obviously I’m still new here haha
21.02.2025 04:03 — 👍 0 🔁 0 💬 0 📌 0
When I double the recipe I make THREE pans - sometimes I make a few smaller ones and just pull them apart.
20.02.2025 14:58 — 👍 1 🔁 0 💬 1 📌 0
20.02.2025 14:57 — 👍 0 🔁 0 💬 0 📌 0
Oil up your hands and poke down all the bubbles — all the way down to touch the pan — top with za’atar and scallion, course sea salt, cut tomatoes, olives, etc etc etc.
bake at 450 for exactly 25 min unless it overproofed and then maybe a bit more.
Haha puzza *pizza
20.02.2025 14:55 — 👍 0 🔁 0 💬 0 📌 0—
RISE - either all day or overnight, shorter in summer
—
Oil up your favorite deep dish puzza pan (or pie plate with oiled baking paper) and place the dough in gently (usually I do one last coil fold as I place it in)…waiting is key. It will fill the whole pan, sides, up tomorrow near top. WAIT!
—
3 FOLDS - hourly, wet hands a Ms needed
—
#1 lift sides slightly and fold onto center, turn bowl, repeat around circle then turn it over. I like to tuck it all under & wipe the sides down with a wet spatula because I’m like that.
#2-3 regular coil folds - 4 ways. Should have nice surface bubbles.
*all in one bowl*
Mix (I use wooden chopstick or small spatula)
- 300g water
- 15g olive oil
- 15g salt - some will not dissolve
Add in 60g bubbly starter and stir that up for a bit
Add 375g bread flour (if using ww, add less) and stir until there aren’t any dry bits, lumpy is ok!
Sunday and Monday early mornings I baked the dough I made Saturday night and accidentally left out before finishing my folds— 2 loaves, focaccia and boule.
Sourdough is flexible and forgiving.
When I was younger, i think #wakeandbake had a different meaning.
Baked the Focaccia and it’s just right. The boule is in the fridge after a beautiful doubling and I’ll bake it tomorrow soo it’s extra sour.
17.02.2025 00:12 — 👍 0 🔁 0 💬 0 📌 0Currently rising:
1 boule
1 focaccia
I had planned to bake them this morning BUT…
I fell asleep while putting my youngest to bed in the middle of the folds cycle…left them on the chilly kitchen countertop all night, so I’m counting on the amazing forgiveness of sourdough! We shall see 🤞🏻
I actually make pizza with my focaccia dough :)
And I love making crackers too.
every day is the right day for sourdough focaccia :: my 8yo calls it _pan de mamá_
😋 I’ve made it for him every week since spring 2020.
Didn’t proofread! *Love 💕 not live
13.02.2025 03:35 — 👍 0 🔁 0 💬 1 📌 0Oof…
13.02.2025 03:35 — 👍 0 🔁 0 💬 1 📌 0
I cook and bake 🌱 with what I have in the house — I imagine it’s my own little private restaurant where I live everything on the menu!
Sourdough discard breakfast pancake.
#WAHbreakfast
#ForagedAvocado
Maybe someone else in the world right now is eating spaghetti with kalamata olives, chili flakes & oil, nooch…BUT did they harvest their volunteer almost-ripe tomatoes and leggy arugula on the 2nd of February? yummmm.
02.02.2025 19:44 — 👍 3 🔁 1 💬 1 📌 0
What’s in your hearty veg breakfast burrito?
Mine today: leftover curry & couscous (tofu-mushrooms-greens-onion), frijoles, aguacate, chiles in a spicy tortilla!
😋🌶️🥬🧅🫘🍄🟫🥑
#VeganNotOnaDiet
Thankful that you did! It’s chock full of some of my favorite words and ideas 💡 and it also makes me profoundly sad
30.01.2025 08:29 — 👍 1 🔁 0 💬 0 📌 0
