one haiku, one pic/one recipe, no meat, no/fish, no photoshop
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
when the snow melts the
chickens will decide what time
they will go inside
30 servings, 100 calories
1 c wheat chef, 2 c pureed cooked scarlet runner beans, 1 bag lily’s stevia-sweetened chocolate chips, 1 c ground flax+chia, pinch sea salt, 8 oz kite hill vanilla unsweetened greek almond yogurt, 1 T vanilla, 2 T stevia, 1 t soda, 1/2 c white whole wheat flour
mix, spoon onto silpat-lined stones; rest uncovered room temperature 3 hours; place in cold oven set to 375 F, 30 minutes
stand the dough snails up
& then flatten them to form
the flaky layers
20 servings, 115 calories
1 c wheat chef, 2 c pureed cooked black eyed peas, 1 c ground flax+chia, 8 oz kite hill vanilla unsweetened greek almond yogurt, pinch sea salt, splash vanilla, 1 c white whole wheat flour
knead 1 minute, rest covered room temperature 8 hours; make snails on silpat-lined stones, rest 10 minutes; stand & flatten; rest 30 minutes; 425 F, 25 minutes
like what hobbits eat
on a long journey but with
chocolate on top
24 servings, 105 calories
1 c wheat chef, 2 c pureed cooked black eyed peas, 1 c ground flax+chia, 2 T stevia, 2 T vanilla, pinch sea salt, 1 bag lily’s stevia-sweetened chocolate chips
mix all but chips in parchment-lined cast-iron pan, top with chips; rest uncovered room temperature 5 hours; place in cold oven set to 400 F, 40 minutes
it’s 40 degrees
but the chickens won’t go out
until they see dirt
30 servings, 90 calories
1 c wheat chef, 2 c pureed cooked cassoulet beans, 1 bag lily’s stevia-sweetened chocolate chips, 1/2 c ground flax+chia, 2 T vanilla, 2 T stevia, pinch sea salt, 1 t powder, 1 c white whole wheat flour
mix, make balls on silpat-covered stones; rest uncovered room temperature 4 hours; place in cold oven set to 350 F, 25 minutes
in the nest box 1
tiny oblong brown speckled
egg from a new hen
16 servings, 210 calories
1 c wheat chef, 2 c pureed cooked cassoulet beans, 8 oz kite hill vanilla unsweetened greek almond yogurt, 7 eggs, 1 c namaste egg replacer, pinch sea salt, 1 T vanilla, 2 T stevia, 1 T cardamom, 1 c white whole wheat flour, 16 oz wegmans blueberry jammin
mix all but jam in silpat, top with jam; rest room temperature lid open 6 hours; place in cold oven set to 375 F, lid open 80 minutes
haikuveg 