one haiku, one pic/one recipe, no meat, no/fish, no photoshop
while they cook: run, then
brush off the dog’s dirty feet,
they will be ready
10 servings, 366 calories
2 lbs dried pinto beans + 1 T sea salt soaked overnight covered in 2 inches warm water, 1/3 c molasses, 1 T olive oil, 1 can diced tomatoes, 1 tiny can tomato paste, chipotle tabasco, smoked paprika, onion powder, oregano, dried mustard, 1/4 c balsamic, 1/4 c oj
simmer everything but balsamic and oj, covered, adding water if needed, a few hours or until tender; add rest, cook off excess water
when excess oil
can be poured without breaking
it’s ready to flip
1 lb spaghetti, cooked and cooled; 2 c marinara, 1 c parm, olive oil, red pepper flakes
combine everything except oil, heat 3 T oil in a nonstick pan, add rest, press down, cook 20 minutes on medium heat, rotating pot for even cooking, if oil is not bubbling at the sides, add oil; pour off excess oil and turn out to flip, repeat on other side, turn out, stand 10 minutes
in the woods, last fall’s
leaves are an orange and red
crumbly topping
1 1/4 c flour, 1 c sugar, 1/3 c cocoa, 3/4 t soda, 1/2 t salt, 1/3 c canola oil, 1 t vanilla, 1 t cider vinegar, 1 c water, 1/2 c mini chocolate chips
mix in an 8×8 pan, 325 F, 40 minutes or until a knife comes out clean, dust with powdered sugar
boiling water,
a warm oven, everything
bagel seasoning
source, 12 servings, 170 calories
4 c flour, 2 packets yeast, 1.5 c warm water, 1 T sugar, 1 T salt, boiling bath: water + 2 t soda, brushing: melted vegan butter + maple syrup, toppings: raisins & cinnamon, rosemary & sea salt, everything bagel seasoning
combine water, yeast, sugar, stand 10 minutes; add flour, salt, knead 10 minutes; rise 1 hour; divide dough and knead in inside toppings; make 12 balls, poke a hole in middles, stretch out slightly; boil each side for 1 minute; place on silpat, paint with butter + syrup, sprinkle remaining toppings; 375 F, 30 minutes or until brown
snowdrops disappear
under 5 inches of snow
that falls in one day
source, 2 servings
1 T olive oil, 2 T minced garlic, 2 cans small white beans, rinsed and drained; 1/2 c broth, black pepper, toppings: red pepper flakes, pesto
heat oil, garlic, pepper; add beans, cook 3 minutes, add broth, cook 5 minutes, mashing some beans
blocks of good chocolate
quarantined in the cupboard
for the last 6 months
source, 4 servings
1/3 c sugar, 1/3 c cocoa, 2 T cornstarch, pinch sea salt, 2 c full fat unsweetened almond milk, 6 oz bittersweet chocolate, 1 t vanilla
heat first 5 until bubbling, add chocolate, cook until thickened, remove from heat, stir in vanilla, pour into ramekins
let the brussels sprouts
brown until almost burned and
then add the gnocchi
source, 3 servings
1 lb gnocchi, 1 lb brussels sprouts, halved; zest and juice of 1 lemon, 1 T olive oil, 1 T maple syrup, salt, pepper, red pepper flakes
heat everything except gnocchi, brown sprouts, add gnocchi, brown
black plastic on the
newly-melted garden whips
in the wind like waves
source, 8 servings
1 can pumpkin, 1 can coconut milk, 12 slices bread, cubed; 1 t cinnamon, 1 t nutmeg, 1 t salt, 1/2 c brown sugar, 3/4 c mini chocolate chips
mix, sprinkle top with brown sugar in an oiled 9×13 dish, 350 F, 35-45 minutes
making oven steam:
a little excitement for
a dark, cold morning
source, 16 servings, 195 calories
3 c warm water, 2 packets yeast, 1.5 T kosher salt, 6.5 c flour
combine water, yeast, salt; add flour, stir to form a shaggy dough; rise 2 hours, covered lightly; divide into 2 loose, floured balls on floured silpat; rest 40 minutes; heat a baking stone on the middle rack of the oven and a pan on the bottom rack to 450 F; score loaves and transfer silpat onto stone, pour 1 c warm water into pan, bake 45 minutes or until brown
overnight soaking
expends similar effort
as can-opening
6 servings, 336 calories
16 oz goya dried black beans, 1 T sea salt, 1 T olive oil, 2 T maple syrup, 4 cloves picked garlic, 1 T oregano, 1 T vegetable bouillon, 2 T adobo paste, 1/4 c diced onion
cover beans and salt with 2 inches water and soak overnight, add rest, simmer, covered, until tender, 2-3 hours; cook off excess water
haikuveg 