one haiku, one pic/one recipe, no meat, no/fish, no photoshop
the last hummingbird
went to the feeder a week
later than last year
8 servings, 312 calories
1 c wheat chef, 2 eggs, 1 t sea salt, 9 packets stevia, 1 T pumpkin spice, 2 c white whole wheat flour, 3/4 c unsweetened vanilla soy milk, 1 bag lily’s stevia-sweetened chocolate chips
knead 2 minutes, place in parchment-lined loaf pan, rest uncovered room temperature 8 hours, place in cold oven set to 350 F, 1 hour
some medjool dates make
the leather a little more
leathery & sweet
12 small pears, 6 dates, 1/2 c maple syrup
blend, spread on greased-wax paper covered dehydrator racks, 95 F, 44 hours
justin’s nutella
& white whole wheat flour makes
them breakfast brownies
source, 14 servings, 300 calories
1 c wheat chef, 1/3 c white whole wheat flour, 2 eggs, 1.5 c soft justin’s nutella, 1 c vegan maple buttercream
mix, spread in parchment-lined cast-iron pan, 350 F, 22 minutes, cool & frost
some enhancements for
corn & tomatoes at the
end of the season
source, 6 servings
kernels from 5 ears corn, 1 lb pasta; 2 chopped tomatoes+1/2 sliced red onion+lemon juice+salt; basil+parsley+mint; olive oil+minced garlic+salt+red pepper flakes, vegan ricotta
toast garlic mixture, remove from pot; cook pasta, adding corn at end, drain; combine pasta, garlic, veggies; top with herbs & ricotta
this year’s baby chicks
have never seen the leaves turn
bright orange & red
source, 10 servings, 240 calories
6 eggs, 2 c milk, 2 c flour, 1 t salt, 1 stick melted butter minus some for greasing
beat, pour into greased pans, 375 F, 50 minutes, slash tops, bake 5 more minutes
entirely whole
apples can be blended in
a high speed blender
20 small apples, 2.5 c cider, 2 T cinnamon, 1/2 c maple syrup
blend, spread on greased-wax paper covered dehydrator racks, 95 F, 22 hours
the dehydrator
working around the clock fills
the house with good smells
8 servings, 300 calories
1 c wheat chef, 1 1/4 c cider, 1 t sea salt, 1/4 c canola oil, 1 T vanilla, 1 T cinnamon, 3 c white whole wheat flour
knead 3 minutes; chill covered 27 hours; make pretzels on oiled silpat, proof uncovered room temperature 2.5 hours; boil 30 seconds/side in 4 c water+1 T soda+2 T maple syrup; place on oiled-silpat covered baking sheet, top with sugar & more oil/sea salt; 450 F, 25 minutes
resting the dough for
3 hours before baking
helps the sourdough
10 servings, 365 calories
1 c wheat chef, 1 c mini chocolate chips, 12 oz frozen sliced bananas, 1 c sugar, 1 t sea salt, 1 T powder, 1 T vanilla, 1 T cinnamon, 2 c white whole wheat flour, 1 c silk whole next milk
mix, pour into parchment-lined loaf pan, rest 3 hours uncovered room temperature, place in cold oven set to 425 F, 80 minutes
1 pound of rolled up
phyllo dough from the freezer
thawed on the counter
source, 8 servings
8 sliced tomatoes+s&p+1/2 diced red onion, 1 lb phyllo, 1 c vegan crème fraiche; toppings: red pepper flakes, pesto, basil, 2 c vegan ricotta
spread crème on phyllo, add veggies, 400 F, 30 minutes; add toppings
an extra ear of
corn that was cut off the cob
& in the freezer
kernels from 1 ear corn, 2 c grated zucchini, 4 eggs, 8 oz shredded colby jack, 1 T powder, 1 t kosher salt, 2 T sugar, 3 c flour
mix, pour into parchment-lined baking dish, 375 F, 45 minutes
haikuveg 