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
haikuveg 