one haiku, one pic/one recipe, no meat, no/fish, no photoshop
in a container
with a lid after cooking
for nooks and crannies
source, 12 servings, 200 calories
1 c wheat chef, 1 1/4 c water, 2 T sugar, 1 T olive oil, 1.5 t salt, 4 c flour
stir; rest, covered, 1 hour; fold 8x, rest, covered, cool place, 16 hours; fold 8x, rest, covered, 5 hours; form flattened balls, dip both sides in cornmeal; cook in a lightly-oiled nonstick pan, covered, medium heat, 8 minutes/side or until puffy and golden; cool in covered container 1 hour, perforate outsides with fork
a bag of meyer
lemons is too expensive
to let them go bad
8 citrus fruits, 3 c sugar+2 c water
cover fruit with water in pot, boil, drain, repeat; boil sugar water, pierce fruit 3x, simmer in sugar water 30 minutes; steep overnight in a cool place, simmer 10 minutes; keep chilled
white-breasted nuthatch
looking chubbier than when
last seen in the spring
source, 3 servings
3 T olive oil, 1 sliced onion, 2 cloves garlic, tiny can tomato paste, 1 t cumin, s&p, 1 t chili powder, 1 T veggie bouillon, 6 c water, 1 c red lentils, 1 carrot, juice of 1 lemon, 1/4 c cilantro
cook oil, onion, garlic, spices 5 minutes; add tomato, cook 5 minutes; add water, bouillon, lentils, carrot, cook until done; puree half, add lemon & cilantro; top with more olive oil, cilantro, chili powder
whole lettuce layered
with marinated veggies
and tangy dressing
source, 2 servings
veggies: 10 halved small tomatoes, 1 sliced celery stalk, 1 tiny can sliced olives+1 T brine, 1/4 c diced red onion, kosher salt & pepper, 1/2 t lemon peel, 2 T olive oil, 2 T red wine vinegar; dressing: 1/4 c olive oil, 1/2 c red wine vinegar, kosher salt & pepper, 1/2 t lemon peel; 1 small head lettuce
chill veggies at least 1 hour, combine dressing ingredients; layer lettuce, dressing, veggies, repeat
proofing under wax
paper as the sun comes up
they could be donuts
source, 12 servings, 250 calories
1/2 c wheat chef, pinch yeast, 5 c flour, 1 2/3 c water, 2 T kosher salt, 1 T diastatic malt powder, toppings
stir all but toppings, rest, covered, 1 hour; fold 8x, rest, covered, 4 hours; fold 8x, rest, covered, 13 hours; divide, add inside toppings, form bagels; rest, lightly covered, 4 hours; boil 1 minute on each side in water+2 more T salt+2 t soda; add outside toppings; use parchment, 425 F, 13 minutes/side or until golden
serve with vegan creme
fraiche, pomegranate seeds, or
vanilla ice cream
source, 6 servings
6 cored pears, 1 bottle red wine, 1 1/4 c sugar, 1 t peppercorns, 1 cinnamon stick, 1/2 t allspice
simmer until pears are soft, remove pears, reduce to syrup, pour over pears
35 degree
october night leaves carrot
tops bending over
source, 4 servings
salad: chopped avocado+rice vinegar, cabbage, cooked edamame, tomato, cuke, daikon, green onion; dressing: 2 carrots, 2 shallots, 2 T ginger, 1/4 c rice vinegar, 1/4 c miso, 1/4 c toasted sesame oil, 6 T olive oil
chop & arrange veggies, blend dressing
walking in the woods
rocks & sticks hiding under
the dry crispy leaves
source, 30 servings, 165 calories
1 can pumpkin, 1/2 c wheat chef, 1 stick soft vegan butter, 8 oz vegan cream cheese, 1 t soda, 1 t sea salt, 1 t vanilla, 2 t cinnamon, 1 t nutmeg, 1/2 c sugar, 1/2 c brown sugar, 1 bag vegan chocolate chips, 2.5 c white whole wheat flour
mix, use silpat, 350 F, 18 minutes
autumn spices don’t
just have to apply to things
made out of pumpkin
16 servings, 175 calories
4 c frozen sliced bananas, 1/2 c chia seeds, 1 bag lily’s stevia-sweetened chocolate chips, 2 T pumpkin spice, 1 t kosher salt, 1 T vanilla, 1 t soda, juice of 1 lemon, 1.5 c white whole wheat flour, 1.5 c mooala unsweetened vanilla almond milk
mix, bake in parchment-lined 9×13 pan, 400 F, 45 minutes
counting the new points
on the bucks that have grown up
over the summer
previous version, 12 servings, 270 calories
1/2 c wheat chef, pinch yeast, pinch sea salt, 3/4 c elmhurst milked hazelnuts, 2 T namaste egg replacer, 1 stick soft vegan butter, 2 T sugar; 6 oz semisweet chocolate, chopped; 2.5 c flour, 1 T maple syrup
mix all but syrup, rest, covered, 1 hour, fold 8x; chill, covered, 20 hours; rest, covered 5 hours; form pretzels, brush with syrup, sprinkle with more sea salt, rest 30 minutes; bake on silpat-covered stones, 350 F, 30 minutes
haikuveg 