one haiku, one pic/one recipe, no meat, no/fish, no photoshop
mini sourdough
chocolate chip cookies would be
a different project
24 servings, 210 calories
1 c wheat chef, 2 eggs, 2 c flour, 1 bag mini chocolate chips, 1 t soda, 1 t sea salt, 2 t vanilla, 1/3 c sugar, 3/4 c brown sugar, 1/2 c canola oil
mix, use silpat, 375 F, 15 minutes
no aquafaba
no waking up the yeast, no
rising, no proofing
source, 8 servings
dough: 2 c flour, 1 T powder, 1 t salt, 1/4 t soda, 1/4 c canola oil, scant 3/4 c nut milk+1 t cider vinegar; filling: 1 stick soft vegan butter, 1/2 c brown sugar, 1.5 t cinnamon, 3/4 c chopped toasted pecans; glaze: 4 oz soft vegan cream cheese, 1 c powdered sugar, 1 T nut milk, 1 t vanilla
dough: form ball, roll out; filling: combine, spread over dough; roll up dough, slice; 400 F, 25 minutes in greased baking dish; glaze: combine, pour over rolls
the eggs do not need
to be beaten in their own
bowl before adding
6 servings
8 oz sliced mushrooms+1 sliced onion+2 t minced garlic+2 c chopped broccoli+s&p+olive oil; 8 eggs, 2 c shredded cheddar, 1/4 c grated parm, 1/4 c cream, 1/4 c bread crumbs
cook down veggie mixture in cast-iron pan, add rest except crumbs; 300 F, 25 minutes; add crumbs, broil; serve with hot sauce
garlic roasting in
butter makes the house smell like
90s nostalgia
source, 4 servings
1 stick vegan butter+s&p+1 halved bulb garlic; 6 oz spinach+s&p+red pepper flakes; 1 lb angel hair, vegan parm
roast garlic mixture, 375 F, covered, until soft & brown, remove garlic skin; cook pasta al dente, save 1 c pasta water; blend spinach mixture, butter, pasta water if needed; add to pasta, cook 2 minutes, adding pasta water if needed; top with parm & more spices
a popular bread
of the murderous kind can
be copycat-ed
12 servings, 200 calories
1 c wheat chef, 1 packet instant yeast, 1 t salt, 2 T poppy seeds, 1 T black sesame seeds, 1 T toasted sesame seeds, 1 T cornmeal, 1 T steel cut oats, 1 T ground flax, 1 T chia, 1 T pumpkin seeds, 1 T pearled barley, 2 T almond flour, 2 T diastatic malt powder, 2 T molasses, 2 T olive oil, 1 T balsamic vinegar, 2 c white whole wheat flour, 2 c warm water, 1/3 c flour
stand mixer 17 minutes; rise 1 hour, warm place; place in parchment-lined loaf pan; rise 1 hour, warm place; 400 F, 70 minutes; remove parchment-wrapped loaf from pan, tent with foil, 350 F, 45 minutes or until inside is 210 F
dark & barely sweet
for waking up with some jam
or some nutella
12 servings, 145 calories
1 c wheat chef, 3 eggs, 1/2 t sea salt, 1 t soda, 1 T vanilla, 8 packets stevia, 1 c cocoa, 1 c white whole wheat flour, 1 c warm water, 1 c oats
mix, use silpat, 375 F, 15 minutes
finding the time to
fully cool the biscotti
before 2nd bake
source, 18 servings, 215 calories
3 eggs, 1 stick soft vegan butter, 1/3 c cocoa, 2 t powder, 1 t sea salt, 1 t chipotle chile powder, 1 t vanilla, 2 c white whole wheat flour, 1 c wheat chef, 2/3 c cashews, 1/2 c lily’s stevia-sweetened chocolate chips, 3/4 c sugar
beat, form 2 logs on silpat; 350 F, 25 minutes; cool & slice; 300 F, 25 minutes
the rooster hasn’t
seen snow before but the hens
will educate him
source, 24 servings, 80 calories
2.5 c cooked jacob’s cattle beans, 2.5 c roasted acorn squash, 3 eggs, 1 c cornmeal, 2 T powder, 1 t sea salt, 1/4 c herbs, 2 T chipotle chile powder, 2 T chipotle tabasco, 1 c oats
mix, mashing some beans; press into silpat muffin pans, 425 F, 25 minutes
keep in the freezer
for times that require cheese
& macaroni
12 servings, 115 calories
2 c elbows, 2 T canola oil, 2 T cornstarch, 1 t salt, 1 T smoked paprika, 1 c elmhurst milked walnuts, 2 t chipotle hot sauce, 1/2 c nutritional yeast, 1 T cider vinegar
cook & drain pasta, simmer with rest 5 minutes, press into silpat muffin pan, 425 F, 25 minutes
silpat muffin pans
are helpful for popping out
the finished rice balls
previous version, 24 servings, 100 calories
2 c brown rice, 1 T chipotle hot sauce, 1 T smoked paprika, 2 T lemon juice, 2 T maple syrup, 1/2 c pb, 1/8 c rice vinegar, 1/8 c tamari, 1/4 c brown sugar
cook rice, add rest, cook until combined; press into silpat muffin pans, 425 F, 30 minutes
haikuveg 