one haiku, one pic/one recipe, no meat, no/fish, no photoshop
lurking inside the
cucumber vines are giant
cukes growing in stealth
source, 4 servings
2 lbs cubed firm tofu, 1 large cubed cuke, 4 chopped tomatoes; sauce: 1/2 c pb+1/4 c hoisin+1/4 c lime juice+2 t sugar+pinch red pepper flakes; toppings: pickled jalapeños, herbs, balsamic glaze
mix, add toppings
blend the nuts, frozen
butter, & brown sugar in
a high speed blender
20 servings, 275 calories
1/3 pecans, 1/4 c hazelnuts, 1 stick vegan butter, 1.5 c brown sugar, 1 c wheat chef, 2 t vanilla, 1 t powder, 1/2 t kosher salt, 2 T namaste egg replacer, 3/4 c mooala unsweetened vanilla almond milk, 2 c white whole wheat flour, 1 bag chocolate chunks
blend in order, pureeing 1st 4, stir in chunks, use silpat, 375 F, 25 minutes
the 1st cool morning
in a week brings smoky smells
of grilling veggies
source, 3 servings, 500 calories
3 c cooked vaquero beans, 1 drained can diced tomatoes, 2 shallots, 3 cloves garlic, 1 chile, 4 medium red potatoes, herbs, 1 t salt, 2 t curry powder, 1 t ginger, 1/2 t turmeric, 2 t smoked paprika
grill & slice veggies, add all but herbs, top with herbs
peanut butter mixed
with some maple syrup for
making the sandwich
source, 20 servings, 80 calories
crackers: 1/4 c nutritional yeast, 1 heaping c white whole wheat flour, 1/4 t powder, 1/2 t smoked paprika, 3/4 t salt, 1/4 c olive oil, 1/4-1/3 c water; filling: 1/3 c pb+2 T maple syrup
food processor, roll out & cut on floured wax paper, poke holes with fork, bake on parchment-covered stones, 350 F, 15 minutes, sandwich
before sunrise is
it worth turning the lights on
for 15 minutes?
source, 4 servings
kernels from 5 ears microwaved corn, 2 c halved small tomatoes, zest & juice of 2 limes, 3 T olive oil, salt, 3/4 c cut up basil+cilantro
mix
2 chipmunks fighting
sounds like the pew pew pews of
a video game
1 c wheat chef, 3 c flour, 3 t powder, 1 t salt, 2 T sugar, 12 oz beer
mix, pour into parchment-lined loaf pan, 375 F, 45 minutes
cocoa powder, white
mini chocolate chips & dark
mini chocolate chips
12 servings, 465 calories
1 stick soft vegan butter, 1.5 c brown sugar, 1/4 c namaste egg replacer+1/2 c warm water, 1 t soda, 1 t kosher salt, 2 t vanilla, 1/2 c cocoa, 1 c white whole wheat flour, 1 c white flour, 1 c mini chocolate chips, 1/2 c mini white chips, 1/2 c hazelnuts
mix, use silpat, 375 F, 20 minutes
two big medjool dates
with pits & stems removed &
cut up with scissors
source, 12 servings, 140 calories
1 3/4 c white whole wheat flour, 1/3 c oats, 2 t powder, 1/2 t soda, 2 T brown sugar, 1/2 t kosher salt, 5 T cold vegan butter, 1/2 c elmhurst milked cashews+1/2 t cider vinegar, 2 cut up dates
chop together, make flattened balls on silpat-covered stone, 400 F, 15 minutes
avocadoes &
apples right from the freezer
into the blender
10 servings, 290 calories
1.5 c wheat chef, 2.5 c sliced apples, 2/3 c cubed avocado, 1 c brown sugar, 1/4 c ground flax, 1 t kosher salt, 1 T vanilla, 2 c white whole wheat flour
blend fruit & thaw to fridge temp, mix in rest, pour into parchment-lined loaf pan, rest 1 hour, 350 F, 70 minutes
grill the veggies &
then par-grill the pizza crusts
before topping them
source, 3 servings
toppings: 2 sliced tomatoes, basil, vegan mozzarella, 2 ears grilled corn, 1 sliced grilled red onion; dough: 1 c wheat chef+1.5 c flour+1/2 c water; 2 c flour, 3/4 c water, 1 t salt
stir chef mixture, rest overnight; stir in flour & water, rest 1 hour; fold in salt, rest 30 minutes; fold & rest 30 minutes 3x; form 2 well-oiled disks, grill both sides; top, grill; folds: 8x; rests: covered, room temperature
haikuveg 