one haiku, one pic/one recipe, no meat, no/fish, no photoshop
brown the ramen in
the veggies & oil &
then add the white beans
source, 4 servings, 500 calories
3 c cooked marcella beans, 8 oz ramen, s&p, 1 T olive oil, 2 sliced carrots, 1 sliced shallot, 1 smashed clove garlic, s&p, red pepper flakes, zest & juice of 2 lemons, 1 c greens & herbs, vegan parm
brown veggies & spices in oil, add ramen, brown; add beans, lemon, water to cover, simmer until done; add greens, top with parm
a loaf of stale bread
an exercise in endless
possibilities
source, 24 servings, 215 calories
5 c cubed bread, 1 1/4 c sugar, 1.5 sticks soft vegan butter, 1/4 c namaste egg replacer+1/2 c warm water, 2 t vanilla, 1/2 c white whole wheat flour, 1 t powder, pinch salt, 1 bag chocolate chips
food processor; use silpat, 375 F, 30 minutes or until bottoms are browning
top with chocolate
to mimic eating a big
peanut butter cup
source, 4 servings
2 c unsweetened oat creamer, 1 c nut butter, 1 t vanilla, pinch salt; 3/4 c maple syrup, reduced by 1/3
blend, freeze
it takes a week to
realize there haven’t been
any chickadees
dough: 1 stick frozen vegan butter, 1 c flour, 1/2 c almond flour, 1/4 c vegan full fat plain yogurt, 1-3 T ice water, 1 t sugar, pinch salt; wash: 1 t vegan yogurt+1 T maple syrup; filling: 1/2 c sugar, zest of 1 lemon, 3 T cornstarch, pinch salt, 5 c strawberries, sliced
chop together dough, form ball, chill 2 hours; combine filling ingredients; roll out dough, place on parchment-covered rimmed baking sheet, add filling, fold edges; brush with wash; 400 F, 40 minutes
pickle the raisins
& onions in vinegar
& then add oil
source, 4 servings
dressing: 1/2 c raisins, 1/4 c cider vinegar, pinch salt, 1 T sugar, 1 T sesame oil, 3 T olive oil, 1/2 red onion, sliced; 2 cut up heads broccoli, 1 sliced apple, 2 chopped green onions, s&p, 1/2 c toasted nuts & seeds, 1 c sliced grapes
combine all dressing ingredients but oils, rest 10 minutes, add oils; add dressing to rest
when they’re right by the
sliding glass door mourning doves
have a pinkish hue
source, 4 servings
1 lb gnocchi, olive oil, 5 cut up tomatoes, 1 T balsamic vinegar, s&p, herbs; 1/2 red onion, sliced
cook gnocchi in oil until golden, add to rest, top with more herbs
left in the oven
after it’s off will ensure
no doughy middle
1 c wheat chef, 1 can pumpkin, 1/4 c sunflower seeds, 1 t sea salt, 1.5 c rye flour, 1/2 stick melted vegan butter, 2 c flour
stir; rest 4 hours, fold; rest 2 hours, fold; rest 12 hours, place loose ball in parchment-lined dutch oven; rest 3 hours, slash top; place in cold oven set to 465 F, covered, 35 minutes; uncovered, 15 minutes; on oven rack, 400 F, 20 minutes; oven off, 15 minutes; rests: covered, room temperature; folds: 8x
the clematis vine
surpasses itself every
day with more blossoms
source, 1 serving, 300 calories
1 c cooked chickpeas, 1 sliced shallot+1/4 c sliced fennel+2 t cider vinegar+s&p; 1 t olive oil, herbs, balsamic glaze
rest shallot mixture 1 hour, stirring once; add peas & oil, top with rest
dough fermenting in
the refrigerator while
its owner travels
1 c wheat chef, 1 c water, 1 T olive oil, 1 t kosher salt, 1 T maple syrup, 1/2 t vanilla, 2 T diastatic malt powder, 2 c white whole wheat flour
stir; rest 1 hour, fold; rest 3 hours, fold; cover & chill 32 hours; place in parchment-lined dutch oven, rest 12 hours, slash top; put in cold oven set to 465 F, covered, 30 minutes; uncovered, 10 minutes; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x
after a rainstorm
fluffy chickens look like they
went through the dryer
8 servings, 250 calories
3 c oats, 1.3 oz freeze dried raspberries, 1/4 c unsweetened shredded coconut, 1/2 c cocoa, 1 t kosher salt, 2 T olive oil, 1/2 c maple syrup, 1 T vanilla
blend, gently press onto silpat-covered stone, 350 F, 30 minutes
haikuveg 