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Week 2, Day 2: big cooking day with peach cobbler and pizza!

Today's the biggest day in the Cook for Good Challenge, using a slightly shorter version of the Core Cooking Plan with Pizza from Wildly Affordable Organic (page 78). You'll bake two loaves of Good Whisk Bread (page 153), Dairy-Free Pizza with Hummus, and Feel-Good Peach Cobbler (page 218).

You'll also cook pinto beans and chickpeas (page 132), then make Hummus (page 142) and Tomato and Bean Stew with Pinto Beans (page 134). Freeze the extra two servings of pinto beans and chickpeas to use on Day 7 in Stoup. (Make sure you are keeping a Stoup container so you can have a delicious and nearly free meal on Day 7.) The Core Cooking Plan calls for cooking twice as many beans and making another recipes with each type.

When it's really hot, I bake in the morning and have pizza for lunch before the temperature outside peaks for the day. Your air conditioner and your electric company will thank you. Use the plant-strong or classic cooking plan below.

For lunch or dinner, enjoy pizza, carrot sticks, cantaloupe, and peach cobbler. Refrigerate or put up remaining food when it is cool. Tomorrow, freeze food as needed. Congratulate yourself -- you've done most of the cooking for the week!

Cooking Plan

  1. Start cooking the beans. (Yesterday, you soaked a pound of pintos and two pounds of chickpeas. If you didn't, just start them now and cook them 30 minutes to an hour longer.)
  2. Divide the bread dough, shape, and let rise again.
  3. Start making Cashew Cream.
  4. Put a bread stone (also called a pizza stone) or a heavy cookie sheet in the oven. Preheat the oven to 350°F for the cobbler.
  5. Make Feel-Good Peach Cobbler.  Make the recipe plant-strong and dairy-free with the following changes: coconut spread for butter and Cashew Cream plus 1/2 teaspoon apple-cider vinegar for yogurt. Notice this key Cook for Good technique: cooking recipes in the right order in the food processor so you don't have to wash it out completely each time: Cashew Cream, Biscuit Topping, and then Hummus.
  6. While cobbler bakes, make eight servings of Tomato and Bean Stew with Pinto Beans.
  7. Make sixteen servings of  Hummus. You'll use some today on your pizza instead of cheese.
  8. Bake bread and then take a little break. If you are a Cook for Good supporting member, this might be a good time to watch the Making Pizza video on your bonus content page. (Thanks!)
  9. While the bread bakes, make Tomato Sauce with Summer Squash, then use the same pot for Pizza Sauce.
  10. Make Spicy Peanut Sauce and freeze for later in the week. 
  11. Take bread out of the oven and cool on wire racks. Turn up oven temperature to bake pizza. Or if you have a grill, turn off the oven and cook the pizza outside using the technique in the Wildly Affordable Organic recipe for Speedy Grilled Pizza (page 189). Notice in the picture above how I use an unrimmed cookie sheet as an affordable, storable pizza peel.
  12. Cut up carrot sticks and a cantaloupe. Make one pizza, refrigerating the other half of the dough to use for Garlic Flat Bread later in the week.

    cantaloupe cut up

  13. Enjoy pizza, carrot sticks, cantaloupe, and peach cobbler. (The picture above shows what you can get from one big cantaloupe: 18 cups of fruit pieces, a quarter cup of juice, and a goodly contribution to the compost pile.) Refrigerate or put up remaining food when it is cool. Tomorrow, freeze food as needed. Congratulate yourself -- you've done most of the cooking for the week!


Reader Comments (2)

where does the dough for the pizza come from if I just used all the dough to bake my 2 loaves of bread....?

Jul 24, 2011 | Registered Commentergreg

See step 1 from yesterday But not to worry if you didn't make it yet; it matters less for pizza than for bread because it doesn't need to rise as much.

Jul 24, 2011 | Registered CommenterLinda Watson
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