one haiku, one pic/one recipe, no meat, no/fish, no photoshop
for when gingerbread
breakfast cookie supply is
starting to run low
15 4-inch waffles, 130 calories
3 c white whole wheat flour, 1/4 c cocoa, 3 c warm water, 1/4 c ground flax, 1/2 t powder, 1/2 t sea salt, pinch black pepper, 12 packets stevia, 1 t ginger, 1 T pumpkin pie spice, 1/2 c lily’s stevia-sweetened chocolate chips
mix, cook 1/4 c batter on greased nonstick iron
the first snow melts just
in time to dump out the pots
that had mums in them
13 4-inch waffles, 115 calories
3 c white whole wheat flour, 2.5 c warm water, 1/4 c ground flax, 1/2 t powder, 1/2 t sea salt, 10 packets stevia
mix, cook 1/4 c batter on greased nonstick iron
yet another squash
from the counter into the
oven with the bread
1 c wheat chef, 1/4 c ground flax, 1/2 t sea salt, 3 c white whole wheat flour, 2 c water
stir, rest 1 hour, fold; rest 10 hours, fold; rest 12 hours, place loose ball in parchment-lined dutch oven; rest 4 hours, slash top; place in cold oven set to 500 F; 30 minutes covered, 15 minutes uncovered, 5 minutes on oven rack, 5 minutes oven off; rests: covered, room temperature; folds: 8x
even chickens that
enjoyed snow last year want to
stay inside all day
source, 24 servings
2 sticks soft vegan butter, 1/2 c brown sugar, 2 t sugar, 1/2 t salt, 1 t gin, 3 c flour
cream butter & sugars, beat in rest, drizzling in more gin to form ball; roll out on silpat-covered stone; 400 F, 10 minutes, cool & slice
outdoor furniture
dry, if not warm, in the shed
while it snows outside
dough: 1 c wheat chef, 3 c flour, 1 t kosher salt, 1.5 c water; toppings: sliced acorn squash, sliced shallots, sliced leeks, sage leaves
combine dough ingredients, rise until doubled; gently spread on oiled-parchment-lined baking dish, dimple top, rest 30 minutes; add more salt+oil & toppings; 425 F, 35 minutes; 350 F, 10 minutes
if using precooked
squash add it later in the
pasta cooking time
source, 4 servings
4 c cubed squash, 1/4 c sage, 1/2 c panko, s&p, 2 chopped shallots, 1 T minced garlic, 1 lb pasta, red pepper flakes, lemon juice, 1 stick vegan butter, vegan parm
cook pasta & squash, drain, reserve 1 c pasta water; in same pot brown remaining except lemon juice & parm; add pasta+water, lemon; top with parm
heat the agar to
boiling or whatever
its directions say
source, 4 servings
tiny can coconut cream, 1 c mooala unsweetened vanilla almond milk, 4 oz bittersweet chocolate, 1 T agar agar, 1 T sugar, pinch salt, 2 t vanilla
boil agar+milk 2 minutes, add rest, cook until chocolate melts, pour into ramekins, chill
press the hazelnuts
firmly into nutella
before baking starts
source, 24 servings, 250 calories
3 sticks soft vegan butter+1 c sugar+2 t vanilla+1 t sea salt+3.5 c white whole wheat flour+1/2 c warm water; 1/2 c hazelnuts, 1/2 c justin’s nutella
knead butter mixture to form ball, make slightly-flattened balls on silpat-covered stone, top with nutella & nuts, 350 F, 25 minutes
5 ingredients
a simple scone for spreading
something sweet on top
12 servings, 260 calories
1 can pumpkin, 1 pumpkin can water, 10 packets stevia, 1 bag chocolate chunks, 1 lb rye flour
mix, use silpat, 425, 15 minutes
haikuveg 