one haiku, one pic/one recipe, no meat, no/fish, no photoshop
textured vegetable
protein acts like oatmeal in
a cookie batter
24 servings, 112 calories, 8 g protein, 7.1 g fiber
2 c cooked pureed chickpeas, 1 bag lily’s semisweet chocolate chips, 2 c tvp, pinch sea salt, 1 T vanilla, 1/4 c ChocZero sugar free pumpkin spice coffee syrup, 2 t soda, 1 c unsweetened soy milk, 1 c pb powder
mix, use silpat, 350 F, 20 minutes
in autumn bedtime
crosses over again with
when it gets dark out
previous version, 32 servings, 228 calories, 11.3 g protein, 1.6 g fiber
1 c whole wheat chef, 1 can pumpkin, 11 oz mini chocolate chips, 1.5 c sugar, 1 c pb powder, 3 c vital wheat gluten, 1 c canola oil, pinch sea salt, 2 t soda, 2 t vanilla, 2 t cinnamon, 1 t nutmeg, 1 c unsweetened soy milk
mix, pour into parchment-lined 9×13 pan, rest 2 hours; place in cold oven set to 350 F, 1 hour
september is when
the house has the aroma
of drying apples
12 servings, 172 calories, 15.3 g protein, 6.8 g fiber
2 c edamame puffs, 1 bag lily’s semisweet chocolate chips, 1 c pb powder, 1 c unsweetened soy milk, 1 t monkfruit
melt all but puffs, add puffs; press into oiled wax paper-lined loaf pan, chill just to set, slice
red lentil pasta
where lentils are the only
1 ingredient
4 servings, 352 calories, 19.4 g protein, 6.5 g fiber
2 T olive oil, 9 oz lentil pasta, 11 oz fire roasted corn, 5 oz arugula; toppings: lemon juice, red pepper flakes, basil, balsamic glaze
cook pasta, add corn at end; drain, add oil; serve over arugula with toppings
every day might be
the last day that hummingbirds
are at the feeder
24 servings, 120 calories, 4.2 g protein, 7.3 g fiber
2 c whole wheat chef, 4 c cooked pureed chickpeas, 1 bag lily’s semisweet chocolate chips, pinch sea salt, 2 T vanilla, 3 T stevia
mix, spoon onto silpat-lined stones, rest 2 hours; place in cold oven set to 350 F, 30 minutes
sweet potato chunks
along with sweet potato
ramen in the dish
6 servings, 338 calories, 13.5 g protein, 8.9 g fiber
22 oz mori nu extra firm silken tofu, 9 oz sweet potato glass noodles, 24 oz cubed sweet potato, 24 oz broccoli, 1 c lemon juice, 2 c lime juice; toppings: basil, peanuts, chipotle tabasco, red pepper flakes, balsamic glaze
bake all but juice in parchment-lined 9×13 pan 450 F, 2 hours; saturate uncooked noodles with juice, bake until done; add toppings
vital wheat gluten
along with peanut butter
powder for protein
previous version, 32 servings, 238 calories, 10.4 g protein, 1.5 g fiber
1 c whole wheat chef, 11 oz mini chocolate chips, 2 c sugar, pinch sea salt, 1 t soda, 1 t nutmeg, 2 t cinnamon, 1 T vanilla, 1 can pumpkin, 8 oz banana puree, 1/2 c pb powder, 1 c canola oil, 3 c vital wheat gluten
mix, pour into parchment-lined 9×13 pan, rest 3 hours; place in cold oven set to 350 F, 85 minutes
frozen squash makes a
little sauce when baking for
all ingredients
4 servings, 460 calories, 21.8 g protein, 4.4 g fiber
4 ears corn, 1 lb gnocchi, 22 oz mori nu extra firm silken tofu, 24 oz cubed butternut squash; toppings: basil, balsamic glaze, chipotle tabasco, lemon
use parchment, 450 F, 2 hours; cut corn off cobs, broil; add toppings
lightly oiled or
wet fingers for putting the
dough into the pans
12 servings, 168 calories, 12.3 g protein, 2.8 g fiber
2 c whole wheat chef, 8 oz kite hill plain unsweetened almond & soy greek yogurt, 2 c pb powder, 2 T stevia, pinch sea salt
mix, place in oiled silpat donut pans; rest 2 hours; place in cold oven set to 400 F, 30 minutes
sourdough starter
makes a complex flavor but
is not required
15 servings, 102 calories, 7.9 g protein, 1.7 g fiber
1 c whole wheat chef, 16 oz banana puree, 10 scoops owyn 20 g dark chocolate protein powder
mix, spoon onto silpat-lined stone, rest 2 hours; place in cold oven set to 400 F, 25 minutes
haikuveg 