one haiku, one pic/one recipe, no meat, no/fish, no photoshop
archaeology
of the past month’s snowstorms shows
many snow layers
16 servings, 190 calories
1 c wheat chef, 2 c pureed cooked chickpeas, 1 bag lily’s stevia-sweetened chocolate chips, 3 eggs, pinch sea salt, 1 T vanilla, 10 packets stevia, 1 t soda, 1 T cinnamon, 2 c white whole wheat flour
form log on silpat-covered stone; rest uncovered room temperature 3 hours; place in cold oven set to 375 F, 40 minutes; slice; 375 F, 10 minutes; cool in oven
lightly oil each
side of the tortillas &
then fill them with squash
4 servings
2 sliced delicata squash, 1 T olive oil, 1 T maple syrup, 1 t thyme, s&p, 1/4 c pecans, 8 tortillas; toppings: herbs, balsamic glaze, red pepper flakes
roast all but tortillas on parchment-lined baking sheet, 450 F; fill tortillas on same sheet; 450 F, 10 minutes; add toppings
roast until tender
& then broil until tops
are brown & crispy
4 servings
1 lb firm tofu sliced, 1 cubed & peeled butternut squash, 1 sliced red onion, 1 c halved brussels sprouts, 1/4 c maple syrup, 1 t ginger, pinch red pepper flakes, 1 T oil, 1 t coriander, 1 t tamari, 3 T lime juice; toppings: herbs, balsamic glaze
combine on parchment-lined baking sheet; 450 F until done; broil; add toppings
dry couscous, broccoli
from the freezer, a can of
undrained tomatoes
1 serving, 500 calories
1/4 c dry couscous, 1 c broccoli, 1 can whole tomatoes undrained; toppings: nutritional yeast, lemon
microwave, add toppings
beans in bread dough make
for easy kneading & a
classic crackling crust
10 servings, 190 calories
1 c wheat chef, 2 c pureed cooked black beans, pinch sea salt, 2 c white whole wheat flour
knead 2 minutes in silpat; rest room temperature lid closed 7 hours; slash top; place in cold oven set to 450 F; 45 minutes lid closed, 10 minutes lid open, 10 minutes on oven rack; 10 minutes oven off
brown the butter &
whisk in everything else in
the order listed
1 stick browned butter, 2 T butter, 3/4 c brown sugar, 1/4 c sugar, 1 egg+1 yolk, splash cream, 2 t vanilla, 1 t salt, 1/4 t powder, 1/4 t soda, 1.5 c flour, 1 c chocolate chips
whisk, spoon into parchment-lined cast-iron pan; 350 F until middle is just firming
the days get colder
& the 2 orange cats keep
getting fluffier
source, 4 servings
2 1/4 c couscous+2.5 c broth+zest&juice of 1 lemon; stew: olive oil+1 sliced onion+3 cloves smashed garlic+s&p+1 cinnamon stick+2 T grated ginger+2 t coriander+2 t turmeric; 4 c broth+1 cubed butternut squash+4 sliced carrots+1 big can tomatoes undrained; zest&juice of 1 lemon+1 can chickpeas drained+1/2 c raisins+1/2 c maple syrup+1/2 c parsley stems; toppings: pomegranate seeds, parsley leaves, lemon slices
cook couscous etc.; toast onion etc.; add broth etc., cook until tender; add chickpeas etc., heat through; serve stew over couscous, add toppings
for the solstice round
pumpkin bread with round chocolate
dark semisweet disks
16 servings, 225 calories
1 c wheat chef, 3 eggs, 1 can pumpkin, 3/4 c brown sugar, 3/4 c white sugar, pinch sea salt, 1 t soda, 1 T pumpkin spice, 1 T vanilla, 2 c white whole wheat flour, 6 oz semisweet chocolate wafers
mix in silpat, rest room temperature lid open 2 hours; place in cold oven set to 375 F, lid open 1 hour
the winter solstice
hasn’t come yet but the snow
is to the windows
16 servings, 130 calories
1 c wheat chef, 2 c pureed cooked black beans, 1/2 t sea salt, 2 c white whole wheat flour, 2 c water, 1/4 c maple syrup
mix in silpat, rest room temperature lid open 5 hours; place in cold oven set to 450 F, lid open 90 minutes
creaming beans, sugars
& oil in the mixer
just like with butter
24 servings, 240 calories
2 c pureed cooked black beans, 1 c sugar, 1 c brown sugar, 1/4 c canola oil, 1 c wheat chef, pinch sea salt, 1 t soda, 1 T ginger, 2 T pumpkin spice, 2 T vanilla, 3 c white whole wheat flour, 1 bag mini chocolate chips
cream 1st 4, beat in rest; spoon onto silpat-covered baking stones, rest uncovered room temperature 2 hours; 375 F, 30 minutes
haikuveg 