one haiku, one pic/one recipe, no meat, no/fish, no photoshop
grackles eat one piece
of birdseed and then throw ten
pieces to the ground
1 c wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, 2 T olive oil, 2 T d’vash date nectar, 1.5 – 2 c flour, 1 T balsamic vinegar, 2 t cardamom, 7 oz dried figs
stir, chill 18 hours, covered; fold 8x to form ball; proof 4 hours, covered, room temperature; oil ball well, sprinkle with more salt & stevia; bake in preheated dutch oven, lid on, 450 F, 65 minutes
use fruit from the fridge
and then freeze overnight for
scoop-able sorbet
source, 6 servings
2 lbs strawberries, hulled; 2 whole lemons, 2 c sugar, 1/4 – 1 c lemon juice
food processor, adding lemon juice as needed; churn, freeze
tahini from the
fridge microwaved until it’s
just pourable works
20 servings, 196 calories
1 c tahini, runny or melted; 3/4 c brown sugar, 1/2 c elmhurst milked cashews, 1 T namaste egg replacer, pinch sea salt, 1 t soda, 1 T vanilla, 1 bag monkfruit-sweetened chocolate chips, 1.5 c rye flour
cream first 3, beat in rest; bake flattened balls sprinkled with more salt on silpat, 350 F, 15 minutes
a black-throated blue
warbler eats seed from the ground
the next day he’s gone
source, 3 servings
8 oz wheel pasta, cooked al dente; 1 chopped onion, 2 t minced garlic, 1 can diced tomatoes & juice, 1 can small white beans, rinsed; 2 t sugar, s&p, 2 T basil, 3 T olive oil
heat onion, garlic, s&p in oil, cook until browning; add tomatoes, sugar, simmer 20 minutes, mashing some & adding pasta water; add beans, basil, remove from heat, add pasta, stand 5 minutes
sweet and chocolatey
enough to put into the
toaster for breakfast
12 servings, 292 calories
1 c wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, 2 T olive oil, 2 T maple syrup, 1.5 c chocolate chips, 1/4 c cocoa, 1 c white flour, 1 T cinnamon, 1 T vanilla, 1/2 -1 c white whole wheat flour
stir, chill 15 hours, covered; fold 8x to form ball; proof 4 hours, covered, room temperature; oil ball well, sprinkle with more salt, cocoa, sugar; bake in preheated dutch oven, lid on, 450 F, 1 hour
one teaspoon sugar
good for breakfast or for a
savory dinner
source, 6 servings
1 c wheat chef, 1 c flour, 1 c buttermilk, 1 t brown sugar, 1 egg, 1/4 c melted butter, 1 t vanilla, 1 t soda, 1/2 t salt
mix first 4, rest overnight room temperature; add rest, cook
use small eggplants to
maximize the ratio
of burned outer skin
4 small eggplants, halved, grilled until black on both sides; 1/2 c tahini, 1/4 c-1 c lemon juice, 1 t smoked paprika, pinch sea salt, 1 t minced garlic; garnishes: smoked paprika, lemon juice, parsley, olive oil
immersion blender, adding lemon as needed; top with garnishes
use the apricot
juice in the batter and the
apricots on top
24 servings, 112 calories
1 c rye or wheat chef, 1/2 t yeast, 1 can apricots in juice, 1 t kosher salt, 1 T vanilla, 2 T olive oil, 4.5 c rye flour, 1 c lukewarm unsweetened vanilla almond milk
mix all (including apricot juice) but apricots, spoon into silpat muffin tins, top with apricots, rest in sun 1 hour; 350 F, 25 minutes
no starter, just rye
or wheat chef right out of the
refrigerator
1 c rye or wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, scant 2 c flour
stir, adding water if needed; chill, covered, 15 hours; fold 5x to form ball, proof 4 hours, covered, room temperature; oil & sprinkle with sea salt; bake in preheated dutch oven, lid on, 450 F, 45 minutes
without oranges
and jam to eat, oriels
eat hummingbird food
4 servings
2 large eggplants, halved lengthwise, olive oil, sea salt; toppings: balsamic vinegar, chipotle tabasco, lemon juice, herbs
grill eggplants topped with oil & salt, with hickory grilling chips, until black on both sides & falling apart; divide into bowls, add toppings, serve with bread
haikuveg 