one haiku, one pic/one recipe, no meat, no/fish, no photoshop
this year’s baby chicks
instinctively know that fall
is going to come
source, 4 servings
olive oil, cumin, s&p, red pepper flakes, 2 t minced garlic, 1 sliced onion, 1 c minced celery, 4 c cooked chickpeas, zest & juice of 2 lemons
cook oil, spices, garlic, onion, celery, until soft & browning; add peas & lemon, cook through, mashing some
no reason to grow
zucchini in the garden
since it’s always free
source, 4 servings
kernels from 1 ear corn, 1 chopped tomato, 1 chopped zucchini, 1 chopped onion, 2 t minced garlic, olive oil, s&p, red pepper flakes, 1 t oregano, 1 T catsup, 1/4 c white wine, 1 c israeli couscous, 2 c water, 6 oz vegan mozzarella, 1/2 c vegan parm; toppings: basil, more vegan parm
cook oil, spices, veggies, herbs, catsup 10 minutes; add couscous, wine, cook 2 minutes; add water, cheeses, top with more parm; 375 F, 20 minutes, broil; add toppings
like an upside down
cake with peaches but the cake
is made of biscuits
peaches: 4 quartered peaches, 1/2 c sugar, pinch salt, 1/4 c maple syrup, 1/2 stick vegan butter; biscuits: 1 3/4 c flour, 1/4 c sugar, 1 T powder, 1 t soda, pinch salt, 1/2 stick room temperature vegan butter, 1 c vegan sour cream
biscuits: mix, form 8 balls; peaches: boil all but butter & peaches, add butter, peaches, cook 10 minutes; place biscuits on top of peaches, top with more sugar & sour cream; 350 F, 50 minutes; rest 10 minutes, turn out
corn from the roadside
stand means someone else worried
about the raccoons
source, 4 servings
1 c israeli couscous, 3 c water, kernels from 3 ears corn, 1 stick vegan butter, s&p, red pepper flakes, 1/2 sliced onion, 2 sliced leeks, 2 T minced garlic; toppings: scallions, basil, vegan parm, more s&p, more red pepper flakes
sauté corn, 4 T butter, spices, until softening; remove half & blend with rest of butter, more spices; to half in pot add more spices & all but water, cook 2 minutes; add water, cook until couscous is done; add blended corn; serve with toppings
the kernels are for
the humans & the cobs are
for all the chickens
11 4-inch waffles, 180 calories
1.5 c grilled corn, 4 eggs, 1 c masa harina, 1 c white whole wheat flour, 2 t powder, 1 t sea salt, 8 oz cubed vegan mozzarella, 1 1/4 c silk whole next milk
mix, cook 1/4 c batter on greased nonstick iron
the adolescent
coyote grins with the same
smile as the dog
8 servings, 260 calories
1 c wheat chef, 3 eggs, 1 c masa harina, 1 t sea salt, 2.5 oz grated vegan parm, 2 t powder, 2 T sugar, 1 c white whole wheat flour, 1 c silk whole next milk; toppings: 1/2 c tomato halves, 1/4 c pepper halves, herbs, more parm
mix, place in parchment-lined cast-iron pan, add toppings, 450 F, 35 minutes
black raspberries &
raspberries, blackberries &
strawberries at once
8 servings, 280 calories
2 c berries, 1 c wheat chef, 3/4 c sugar, 2 eggs, 1 t sea salt, 1 T vanilla, 1 T powder, 2 c white whole wheat flour
mix, make balls on silpat-covered stone, salt & sugar tops, 450 F, 20 minutes
the chicks are grown up
when their mamas start laying
an egg every day
4 servings, 200 calories
6 eggs, 3/4 c white whole wheat flour, 1/2 c silk whole next milk, 1 t sea salt, 1 T vanilla
beat with fork, pour into parchment-lined cast-iron pan, 450 F, 25 minutes
quart jar of berries
in the fridge from just a few
minutes picking time
8 servings, 290 calories
1 c wheat chef, 2 eggs, 1 quart raspberries, 1 c sugar, 1 t sea salt, 2 t powder, 1 T vanilla, 1 c cocoa, 1 c white whole wheat flour
mix, pour into parchment-lined cast-iron pan, 425 F, 40 minutes
blanching & blending
the perfect treatment for the
stemmiest basil
source, 4 servings
3 c basil, 1 lb angel hair, 1 stick room temperature vegan butter, salt
blanch basil, cook pasta in same water; blend basil+butter+salt, adding pasta water if needed; top pasta with butter & more basil
haikuveg 