I was sent this lovely photo of corn-crust cranberry cobbler from BNV dude (Brand New Vegan). I’m on his email list b/c I recently bought his book. In the email I could not find his recipe link, so I fed the description into ChatGPT & came up with THIS:
ChatGPT said:
Oh, I love this concept — a cranberry turnover with a golden, flaky corn crust that’s lightly tart, gently sweet, and oil-free. 🌽✨ Let’s make it cozy, simple,and SOS-friendly (very low salt, oil, and sugar).
Here’s my best version for you:
🌾
CRUST
* 1 cup whole-wheat pastry flour (or AP) * ¾ cup medium/fine cornmeal * 1 tsp baking powder * ¼ tsp salt (optional) * ½ cup unsweetened applesauce * ½ cup plant milk * Extra flour for folding/dusting
FILLING
* 2 cups cranberries * ¼ cup water + extra 2 tbsp * 3–4 tbsp maple syrup * 1 tsp cornstarch + 1 tbsp water (slurry) * ½ tsp vanilla (optional)
2️⃣ **Laminate**: Pat rectangle → fold thirds → turn 90° → fold thirds → gently press (no knead)
3️⃣ **Cranberry Filling**: Cook berries + water → add syrup → thicken with cornstarch → cool slightly
4️⃣ **Assemble**: Roll dough → cut → add filling → fold & seal → optional milk/sugar
5️⃣ **Bake**: 390°F / 200°C, 15–18 min → light golden. Cool 5 min on pan, then wire rack ️
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Quick Tips for Flaky Success
* Medium-fine cornmeal = tender * Do not knead = flaky layers * Slightly sticky dough = soft, not tough * Mist lightly with water for puff * Store slightly warm in airtight container
Dr. Daniel Amen explains how reducing visual input during showers can lower stress and activate rest mode.
“Think of dim lighting as turning down the brain’s ‘threat radar,’” Amen said. “Less stimulation makes it easier for the logical part of your brain to take over again. For many people, that means feeling calmer, clearer, and more grounded.”
“When we reduce visual input, we reduce sensory load on the brain,” Amen added. “That means your brain gets fewer signals to process, so the part of the brain that handles fear and stress has less to react to.”
For those looking to try it out, Amen suggests easing into it. Start by dimming lights 60 to 90 minutes before bed or use a soft amber or red light instead of overhead brightness.
In the shower, skip the screen, turn off the light, and add simple comforts like lavender or frankincense oil, a cool room temperature (around 65–68°F), and soft towels. It doesn’t have to be long either; 15 to 20 minutes is enough.
1 L (about a quart) of Soy Milk (plain, unsweetened, no ingredients except soy beans and water)
4 TBSP Apple Cider Vinegar
Directions:
Pour the milk into a pot and cook on low-med heat until it is hot and steaming but do not let it boil. Remove from heat, add vinegar and leave it alone to cool completely. I left it for 4 hours. You want the milk to curdle and form some solid structure while it is cooling
When it is completely cooled down and now a chunky mixture, put it into a strainer lined with a cheese cloth and let the liquid drain out into a bowl underneath it. We let is sit overnight in the fridge.
After the liquid has drained, put the solid mixture in a bowl, mix in flavors and serve.
This recipe makes 13 servings for the macros shown
1–2 tablespoons unsweetened shredded coconut (for creaminess, but may substitute lower fat 1 T hemp seeds, or 2 T cooked white rice)
1 pitted date (if you allow whole-fruit sweetness)
🔧 Instructions Soak (optional): For a smoother milk, soak the oats in water for 15–30 minutes, then rinse well. (This helps reduce slime.)
Blend: Add oats and 4 cups of cold filtered water to a blender. Blend for no more than 30 seconds — overblending can make it gummy.
Strain: Pour through a fine nut milk bag, cheesecloth, or very fine mesh strainer into a large bowl or jug. (You can also use a clean kitchen towel or a French press to separate liquid from pulp.)
Store: Transfer to a sealed jar or bottle. Refrigerate for up to 4–5 days. Shake well before each use (it naturally separates).
♻️ Bonus: Use the Pulp Don’t toss it! Add the leftover oat pulp to:
