one haiku, one pic/one recipe, no meat, no/fish, no photoshop
before the tulips
can open their buds it is
going to snow soon
30 servings, 100 calories
1 c wheat chef, 2 c cooked pureed midnight black beans, 1 c ground flax+chia, 1 c pb powder, 1 bag lily’s semisweet stevia-sweetened chocolate chips, pinch sea salt, 2 T stevia, 1 c unsweetened soy milk
mix, spoon onto silpat-covered stones; rest 3 hours uncovered room temperature; place in cold oven set to 400 F, 25 minutes
mix everything &
then dollop tablespoons of
chia jam on top
16 servings, 144 calories
1 c wheat chef, 2 c cooked pureed rojo de suelo beans, 1 c ground flax+chia, 1 c pb powder, pinch sea salt, 2 T stevia, 1 c unsweetened soy milk, 7 T smash strawberry jam
mix all but jam in silpat, top with jam; rest room temperature lid open 3 hours; place in cold oven set to 400 F, lid open 40 minutes
flax, chia, cocoa
peanut butter powder &
sourdough starter
16 servings, 121 calories
1 c wheat chef, 2 c cooked pureed rojo de suelo beans, 1 c ground flax+chia, 1/2 c pb powder, 1/4 c cocoa, 1 T stevia, pinch sea salt, 1 c unsweetened vanilla almond milk
mix in silpat; rest room temperature lid open 3 hours; place in cold oven set to 400 F, lid open, 40 minutes
make in the blender
on saturday morning &
then cook on sunday
16 servings, 115 calories
1 c wheat chef, 2 c cooked pureed lentils, 8 oz kite hill vanilla unsweetened greek almond yogurt, 1 c ground flax+chia, 1 T vanilla, 2 T stevia, pinch sea salt, 1 c unsweetened vanilla almond milk
blend, chill 24 hours, rest room temperature 4 hours, blend; cook 1/4 c batter on greased nonstick
tulip shoots coming
up through 6 inches of new
march lake effect snow
24 servings, 95 calories
1 c wheat chef, 2 c cooked pureed lentils, 1 c ground flax+chia, pinch sea salt, 1 T lime juice, 8 oz kite hill vanilla unsweetened greek almond yogurt, 2 T stevia, 1 c white whole wheat flour, 1 c unsweetened vanilla almond milk
stand mixer 1 minute, spoon into oiled silpat muffin pans, rest uncovered room temperature 3 hours; place in cold oven set to 400 F, 30 minutes
rice cakes can be stored
in the freezer along with
lentils & veggies
1 serving, 600 calories
1 c cooked pureed lentils, 1/2 c cubed cooked sweet potatoes, 1/2 c chopped cooked broccoli, 1/2 rice cake; toppings: hot sauce, nutritional yeast, balsamic glaze, lemon juice
heat, add toppings
frozen cherries on
top of the cake batter will
turn into a sauce
12 servings, 150 calories
1 c wheat chef, 2 c pureed cooked scarlet runner beans, 1 c ground flax+chia, pinch sea salt, 2 T stevia, 2 T vanilla, 2 c cherries
mix all but cherries in parchment-lined cast-iron pan, top with cherries; rest uncovered room temperature 3 hours; place in cold oven set to 425 F, 30 minutes
creamy pb with
only peanuts in the list
of ingredients
previous version, 32 servings, 255 calories
1 can pumpkin, 3.5 c white whole wheat flour, 2 t soda, 2 t cinnamon, 1 t nutmeg, 1/2 t sea salt, 2 c sugar, 1 c canola oil, 3 eggs, 8 oz banana puree, 1/2 c water, 1/2 c pb, 11 oz mini chocolate chips
mix, pour into parchment-lined 9×13 pan; 350 F, 65 minutes
from bag of rice to
muffins in the muffin tin
with no bowls to wash
12 servings, 85 calories
1 c uncooked rice, 1/4 t cardamom, 2 c unsweetened vanilla almond milk, 1 can pumpkin, pinch sea salt, 1/2 t soda, 1/2 t vanilla, 2 t stevia, 2 dates
blender — rice first; use silpat, 350 F, 30 minutes
sweet or savory
with toppings as a snack or
a base of a meal
previous version, 2 cakes, 350 calories
1 c uncooked white rice
cook rice; form disk on nonstick pan, pour water until it spills past edges; press & brown on both sides
haikuveg 