one haiku, one pic/one recipe, no meat, no/fish, no photoshop
a hot oven makes
a crunchy outside and a
soft chewy inside
12 servings, 105 calories
1 c warm tea+1/4 c ground flax+6 packets stevia, 1/2 c pumpkin puree, 1 t kosher salt, 1 t soda, 1 T vanilla, 2.5 c white whole wheat flour
mix, bake on silpat, 425 F, 15 minutes
no fancy spices
but brown mushrooms and soy sauce
make savory broth
3 servings
3 sliced scallions, 3 c mushrooms, kosher salt, 1 medium bok choy cut up, 3 T tamari, 2 T toasted sesame oil, 4 oz noodles, 1 c cubed tofu+1 t tamari, 1/4 c diced celery, kimchi
cook oil, scallion whites, mushrooms, salt until brown; add 4 c water, noodles, cook until noodles are done; add tamari, tofu, celery, & bok choy, wilt; top with scallion greens, more oil, kimchi
a bowl of water
a podcast in the earbuds
the wontons are wrapped
filling: 8 oz firm tofu, pressed & diced; 1.5 c baby spinach+1/2 c scallions, salted & squeezed dry; 1/4 c diced celery, 1 T tamari, 1 T chile crisp; sauce: rice vinegar+sesame oil+maple syrup+tamari+chile crisp; 50 wonton wrappers
combine filling & wrap; bake on parchment-covered baking sheets, 350 F, 35 minutes, serve with sauce
just before it’s light
enough to turn off the lights
the birds are outside
source, 16 servings, 175 calories
2 T flax + 6 T water, 1 c pumpkin puree, 1/2 c nut butter, 1/2 c melted coconut oil, 1/4 c maple syrup, 2 t vanilla, 3/4 c cocoa, 1/2 t soda, 1/2 t salt, 1/2 c stevia-sweetened chocolate chips
mix all but chips, pour into parchment-lined 8×8 pan, sprinkle with chips, 350 F, 45 minutes
when baking with oats
sometimes using just water
is the best liquid
10 servings, 200 calories
2 3/4 c old-fashioned oats, 1 3/4 c rye flour, 1 t kosher salt, 1 T vanilla, 1 T powder, 2 T ground flax, 6 packets stevia, 2.5 c frozen raspberries, 2 c water
mix, pour in oiled loaf pan, 350 F, 75 minutes
chili and cornbread
in a cheesy muffin to
eat while standing up
24 servings, 165 calories
2 c aquafaba, 1 can black beans, rinsed & drained; 3/4 c sliced dry-pack sundried tomatoes, 2 c shredded vegan parm, 1/4 c maple syrup, 1 t chili powder, 1 t smoked paprika, 1 T powder, 2 c cornmeal, 1.5 c flour; toppings: 1/2 c shredded vegan parm, sweet & hot jalapeños
mix, use silpat, top with cheese & jalapeño slice, 350 F, 20 minutes
the kitchen window
shows the rabbit living by
the shed chewing twigs
source, previous version, 6 servings
1 lb dried chickpeas, soaked overnight in 8 c water, 1 t soda, 1 t kosher salt, simmered until tender; 1 clove smashed garlic+red pepper flakes+kosher salt+1 T rosemary fried in 4 T olive oil until golden; 2 T olive oil, 2 cloves smashed garlic, tiny can tomato paste, 1/2 c round pasta, 4 c hot chickpea water, kosher salt & black pepper, red pepper flakes, vegan parm
heat oil, garlic, spices, cook until golden, add tomato, peas, pasta, cook until bottom starts to brown, add water, mixing in bottom crust, simmer until brothy & pasta is done; top with garlic oil, parm
drizzle oil last
so the rest of the toppings
don’t slide off the sides
12 servings, 225 calories
2 c aquafaba wrist temp, 1 packet yeast, 1 T sugar, 1 t kosher salt, 5 c flour; toppings: 2 T maple syrup, 1 t kosher salt, 2 T olive oil
knead 5 minutes, rise 1 hr; make 12 knots, place on silpat on 2 rimmed baking sheets, add toppings, rest 30 minutes; 400 F, 25 minutes
lots of glue to make
them not-crumbly enough
to eat in the car
27 servings, 130 calories
2 (4-oz size) containers gerber bananas, 2 c cocoa, 1/2 c d’vash date nectar, 1 c lilly’s stevia-sweetened chocolate chips, 1 c almond flour, 1 c chopped walnuts, 1 t cinnamon, 1 t kosher salt, 1 t vanilla
food processor, pulsing in chips at end, form balls, freeze until set
one sauce for dipping
the spring rolls and for frying
the crispy tofu
4 servings
sauce: 14 oz tamarind concentrate+2 T maple syrup+1/4 c rice vinegar+2 T tamari; rice: 2 c rice cooked in 1 can coconut milk, 1 t kosher salt, 1 c water; tofu: 32 oz extra firm tofu, pressed, cubed; 2 T olive oil, 1/4 c cornstarch; rolls: lettuce & basil wrapped in 8 spring roll wrappers; toppings: avocado, mango, kimchi, lemon & lime wedges, cilantro
coat tofu in cornstarch, fry in oil until brown, deglaze with half of sauce, serve with toppings on rice; serve rolls with remaining sauce
