one haiku, one pic/one recipe, no meat, no/fish, no photoshop
waking from a dream
with a recipe for these
chocolate cocoa scones
12 servings, 200 calories
1 (4-oz size) container gerber bananas, 1/2 c unsweetened applesauce, juice of 1 orange, 10 packets stevia, 1 t kosher salt, 1 t soda, 1 T vanilla, 1 T namaste egg replacer, 1 c cocoa, 2 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk, 1 bag lily’s stevia-sweetened chocolate chips
mix all but chips, spoon onto parchment-covered stone, 425 F, 18 minutes, top with melted chips
carrot tops changing
color in the fall just like
the leaves on the trees
12 servings, 150 calories
2 c shredded beets & carrots, juice of 1 lemon, 1 T namaste egg replacer, 1 t kosher salt, 1 t soda, 1 t smoked paprika, 1/4 c follow your heart shredded vegan parm, 2 T vegan butter, 3 oz miyokos smoked english farmhouse vegan cheese, 2 c white whole wheat flour, 3/4 c mooala unsweetened vanilla almond milk
chop together to form crumbly dough, make balls on parchment-covered stone, 425 F, 18 minutes
mix the dough in the
morning and then bake it the
following morning
1.5 c wheat chef, 1 t kosher salt, 4 c flour, 1 1/3 c water
stir; stand, covered, 1 hour, fold 8x; stand, covered, 11 hours, fold 8x; stand, covered, 11 hours; form loose floured ball, rest 20 minutes, slash top; bake in preheated dutch oven, 500 F, lid on, 25 minutes; 425 F, lid off, 35 minutes
first day of autumn
rain comes from all directions
seemingly at once
8 servings, 310 calories
1/2 c unsweetened applesauce, 1 (4-oz size) container gerber bananas, 8 packets stevia, 1 T powder, 1 T vanilla, 1 t kosher salt, 1 T namaste egg replacer, 1 bag lily’s stevia-sweetened chocolate chips, 1 1/4 c cocoa, 2 c white whole wheat flour, 1.5 c elmhurst milked walnuts
mix, place in parchment-lined loaf pan, 350 F, 70 minutes
basil with woody
stems and flowers, but the leaves
are not too bitter
3 servings
2 unpeeled lemons, 6 c basil/arugula/parsley, 1/2 c follow your heart grated vegan parm, 2 T maple syrup
food processor
big carrots & beets
turned into chips to make room
for others to grow
beets, carrots, kosher salt
slice veggies into thin rounds, arrange on parchment-covered stones, sprinkle with salt, 170 F, 12 hours or until desired crunchiness
start with 1/4 c
water and drizzle in the
rest if it’s too dry
source, 12 servings, 320 calories
2 c oats, 1 c white whole wheat flour, pinch sea salt, 2 pinches soda, 2/3 c cold vegan butter, 1/2 c brown sugar, 1/4 c – 1/2 c warm water, 1/2 c chocolate chips
combine all but butter, water, chocolate; chop in butter, stir in water until dough comes together; make rectangle on silpat-covered baking sheet, slice into 12, separate; 375 F, 15 minutes; cool, top with melted chocolate & more sea salt
chickadees return
to the bird feeder without
saying where they’ve been
1 c wheat chef, 1/4 c pistachios, 1/4 c pecans, tiny can coconut cream, 1 t kosher salt, 2/3 c water, 2.5 c flour, 1/2 c sugar
stir; rest, covered, 1 hour; fold 8x, dough will be wet, rest, covered, 3 hours; place in parchment-lined loaf pan, rest, covered, 3 hours; top with oil, more sugar & salt; 375 F, 1 hour
in winter, frozen
or canned corn, along with canned
tomatoes will work
source, 2 servings
1 lb extra firm tofu, pressed, cubed, floured; corn from 5 ears, 2 c halved small tomatoes, 1 sliced jalapeño, 2 T olive oil, kosher salt & pepper, 1 T cumin, basil; 1 sliced red onion+zest & juice of 1 lime+kosher salt, rested 30 minutes
fry tofu in oil, cumin, salt & pepper on both sides; add corn, tomatoes, jalapeño, cook until browning; remove from heat, top with onion, basil
basil & parsley
from the garden along with
3 baby shallots
4 servings, 550 calories
zest & juice of 1 lemon, 2 T olive oil, 1 T smoked paprika, 1 T miso, 1/4 c chopped basil & parsley, 1 c kasha, 2 c bowties, 3 sliced shallots, 8 c hot water
cook oil, paprika, shallot, miso 3 minutes; add kasha, cook 1 minute; add water, low boil, covered, 20 minutes, stirring occasionally; add pasta, low boil, covered, 10 minutes, stirring occasionally; add lemon juice, stand 10 minutes; add zest & herbs, serve with chipotle tabasco
haikuveg 