one haiku, one pic/one recipe, no meat, no/fish, no photoshop
if onions protrude
over the top of batter
drizzle with oil
source, 4 servings
1.5 c chickpea flour, 1/4 c olive oil, 2 c warm water, 1 t toasted sesame oil, s&p, rosemary, sage, 1 sliced red onion; toppings: arugula, vegan feta, olives, tomatoes, basil
whisk all but onion, pour into parchment-lined cast-iron pan, top with onion; rest 1 hour uncovered room temperature; 450 F, 45 minutes; add toppings
beat everything but
eggs & yogurt to make a
crumbly batter
2.5 sticks soft butter, 3 c flour, 1 3/4 c sugar, 2 t powder, 1 t salt, 1/2 t soda, 2 eggs, 1 c plain yogurt, 4 cut up peaches
beat all but peaches, eggs+yogurt last; pour into parchment-lined 9×13 pan, top with peaches+more sugar, 350 F, 1 hour
toast the pine nuts &
then remove them from the pan
leaving the hot oil
source, 3 servings
1/4 c olive oil+1/4 c pine nuts+s&p+pinch saffron; 3 sliced shallots, 5 smashed cloves garlic, 1 c veggie broth, 2 cans drained white beans, 1 c vegan parm, basil; toppings: zest+juice of 1 lemon, toasted nuts, black pepper, more parm+basil
toast nut mixture, remove nuts; add shallots+garlic, brown; add broth, beans, parm, heat through; remove from heat, add basil; add toppings
toast the israeli
couscous with oil, spices
then deglaze with wine
source, 4 servings
olive oil+sliced shallot+s&p+9 oz israeli couscous; 1/2 c wine, 3 c water, 8 oz sundried tomatoes in oil undrained, 1/2 c pesto; toppings: more pesto+tomatoes, vegan mozzarella, basil
toast couscous mixture, add wine, add water, simmer until done; add pesto+tomatoes, add toppings
rinse out the 4 oz
pumpkin jars & pour water
into the batter
8 servings, 140 calories
1 c wheat chef, 8 oz pumpkin puree, 8 oz water, pinch sea salt, 10 packets stevia, 1 T instant espresso, 1 t pumpkin spice, 1 t vanilla, 1/3 c cocoa, 1 c white whole wheat flour
stir in parchment-lined cast-iron pan, rest 8 hours uncovered room temperature; place in cold oven set to 450 F, 40 minutes
each ingredient
in order in a parchment
lined cast iron pan
8 servings, 140 calories
4 halved peaches, 8 packets stevia, 1 c wheat chef, 1 c white whole wheat flour, 1/2 t sea salt, 1 c almond milk
layer in parchment-lined cast iron pan, rest uncovered room temperature 3 hours; place in cold oven set to 450 F, 45 minutes; cool in oven
a longer & a
hotter bake to cook 2 kinds
of chocolate chips
previous version, 40 servings, 225 calories
2 sticks soft vegan butter, 2 c sugar, 1 T vanilla, 1 t sea salt, 1 T powder, 6 c white whole wheat flour, 1 bag chocolate chunks, 1 bag mini chocolate chips, 1/2 c neat egg replacer+1 c warm water
stand mixer, form 2 logs on silpat-covered baking sheet; chill loosely covered 4 hours; place in cold oven set to 375 F, 40 minutes; stand 10 minutes, slice; 375 F, 15 minutes
pea pods that are still
young enough to eat with the
peas all still inside
1 serving, 500 calories
1/2 c pea pods, 12 oz mori nu silken lite firm tofu, 1 can diced fire roasted tomatoes undrained, 3/4 c fire roasted corn, 1/2 c cooked brown rice; toppings: kimchi, basil, balsamic glaze
heat, add toppings
making room in the
pantry for jams about to
be made for this year
12 servings, 280 calories
1 c wheat chef, pinch sea salt, 2 c white whole wheat flour, 1 c warm water, 8 oz wegmans raspberry jammin, 1 c justin’s nutella
form ball with all but jam+nutella, make rectangle on floured parchment, top with jam+nutella, roll up; place in parchment-lined loaf pan, rest uncovered room temperature 7 hours; place in cold oven set to 425 F, 45 minutes; oven off, 30 minutes
save female pumpkin
flowers to grow into the
actual pumpkins
1 serving, 500 calories
8 oz uncooked gnocchi+1/2 c water; toppings: pumpkin flowers, basil, pea leaves, vegan parm, balsamic glaze, black pepper
microwave gnocchi+water 3 minutes, add toppings
haikuveg 