one haiku, one pic/one recipe, no meat, no/fish, no photoshop
every day 5 eggs
1 speckled one, 2 orange
ones & 2 blue ones
10 servings, 263 calories
1 c wheat chef, 4 eggs, 1 t sea salt, 1 T vanilla, 2 t powder, 1/4 c maple syrup, 2 c white whole what flour, 1/2 c mooala unsweetened vanilla almond milk, 1/2 c justin’s nutella
stir all but nutella in parchment-lined cast-iron pan, dollop nutella on top, 375 F, 30 minutes
cooling on the stove
top to be eaten after
winter solstice run
12 servings, 245 calories
1 c wheat chef, 3/4 c mini chocolate chips, 3 pinches flor de sal, tiny can coconut cream, 2 t cider vinegar, 1/2 c sugar, 2 c white whole wheat flour
form disk on parchment-covered baking stone, top with more sugar+sal, 425 F, 25 minutes
finding out which of
this year’s baby chickens are
hens by all their eggs
8 servings, 200 calories
8 eggs, 1/2 c cocoa, 1/2 c white whole wheat flour, 1 t sea salt, 1 T vanilla, 2 t powder, 1 c sugar, 1/2 c silk whole next milk
mix with fork, pour into parchment-lined cast-iron pan, 350 F, 30 minutes
2 chocolate fillings
in the same cookie or just
some apricot jam
source, 48 servings;
dough: 8 oz cream cheese, 2 sticks soft butter, 1/4 c sugar, 1 t vanilla, 2 c flour, 1/2 t salt; fudge: 1/4 c sugar, 6 T cream, pinch salt, 3 oz bittersweet chocolate, 1/2 stick butter, 1 t vanilla; crumbs: 1/2 c flour+3 T sugar+1.5 cocoa+1/2 t salt+1/2 stick melted butter+1/2 c chopped nuts: toppings: cream+more sugar & salt
dough: stand mixer, divide in 4, cover, chill 2 hours, roll out rounds on floured wax paper; fudge: melt & cool slightly; cover 2 dough disks with fudge+crumbs & 2 with jam, slice each disk into 12 triangles, roll slices fat side to thin; place on parchment-lined rimmed baking sheets, add toppings; 350 F, 20 minutes; 400 F until browning
in the cold ferment
the dough may expand at least
double in its size
source, 12 servings
dough: 6 3/4 c bread flour, 1 T salt, 1 T sugar, 2 T olive oil, 1.5 t yeast, 2.5 c water; sauce: 2 big cans crushed tomatoes, 4 smashed cloves garlic, 1 T sea salt, 1/4 c olive oil; oregano
dough: dough hook 8 minutes, chill covered 24 hours, make rectangle in well-oiled 13×18 pan, rest 3 hours, form deep-dish crust; sauce: combine, rest 3 hours, pour half into dough; 425 F, 25 minutes; add rest of sauce, 425 F, 25 minutes; top with oregano, rest 1 hour
fermenting in the
refrigerator for a
whole day and 1 night
1 c wheat chef, 2 c flour, 2 t sea salt, 2 eggs, 2 T honey, 1/2 c silk whole next milk; toppings: 1 egg+canola oil+more honey & salt
knead 2 minutes, cover & chill 24 hours, braid with oiled hands on well-oiled parchment-covered rimmed baking sheet, add toppings, place in 100 F oven, 1 hour, set oven to 350 F, 35 minutes
after browning the
butter toast the white chocolate
in the same hot pan
2 sticks browned butter, 1.5 c brown sugar, 2 T molasses, 1 T ginger, 2 eggs, 2 T vanilla, 2 c flour, 2 t powder, 1 t cinnamon, 1 t salt, 1/4 t allspice, 1/4 t black pepper, pinch cloves, 3 oz melted & lightly browned white chocolate
mix all but chocolate, pour into parchment-lined square pan, 350 F, 30 minutes, top with chocolate
peas from the freezer
directly in the batter
give the right liquid
1 serving, 375 calories
2 eggs, thyme+rosemary+oregano, black pepper, 1/4 c peas, 2 oz diced vegan mozzarella, 1 T dijon, 2 T flour, 2 T unsweetened soy milk; toppings: more pepper+herbs, balsamic glaze
mix, microwave, add toppings
very sticky dough
gently pressed onto parchment
will bake beautifully
2 servings, 500 calories
dough: 1 c wheat chef+1 c flour+1/2 t sea salt+1/4 c warm water; toppings: 1/2 c tomato jam, 2 T vegan parm, basil
knead dough 2 minutes, press into parchment-lined cast-iron pan, add jam+parm, rest uncovered room temperature 3 hours, place in cold oven set to 475 F, 35 minutes, top with basil
haikuveg 