one haiku, one pic/one recipe, no meat, no/fish, no photoshop
add ingredients
in order & no stirring
is even needed
8 servings, 255 calories
3 c cornmeal, 2 c water, 1 can fire roasted diced tomatoes undrained, 6 oz tomato paste, 4 oz shredded vegan parm; toppings: basil, red pepper flakes
layer in parchment-lined cast-iron pan; place in cold oven set to 450 F, 40 minutes; add toppings
vegan chocolate chips
eggs from the backyard & some
miyokos butter
24 servings, 250 calories
8 oz soft vegan butter, 3/4 c sugar, 3/4 c brown sugar, 2 eggs, 1 t vanilla, 1 t soda, 1 t salt, 2 1/4 c white whole wheat flour, 12 oz chocolate chips
stand mixer in order, use silpat, 375 F, 14 minutes
make with regular
milk & they could also go
with savory food
20 servings, 115 calories
1 c wheat chef, 3 c chocolate oatly, 3 c white whole wheat flour
mix, rest covered room temperature 5 hours; cook 1/4 c batter on lightly greased nonstick
no double boiler
or electric mixer are
required for it
1.5 sticks butter, 1 c chocolate chips, 1/2 c cocoa, 3/4 c sugar, 4 eggs, 1 t vanilla
melt butter+chips, whisk in rest 100 strokes, pour into parchment-lined pie dish, 350 F, 40 minutes
neutral frying oil
allows them to have sweet or
savory toppings
1.5 c rice cooked in water+2 T sugar+1 t vinegar, chilled 24 hours; canola oil, salt; toppings: balsamic glaze, hot sauce, lemon, greens+herbs, sweet+sour sauce, fruit
reheat rice with more water if needed; form balls in plastic-wrap lined 1/4 c; toast on both sides in lightly oiled & salted nonstick; serve with toppings
hyacinth flowers
showing their colors on top
of a snow blanket
13 4-inch waffles, 160 calories
1 c wheat chef, 1.5 c full fat plain almond yogurt, pinch sea salt, 1 T vanilla, 10 packets stevia, 2 c white whole wheat flour, 2 c chocolate oatly
mix, rest covered room temperature 4 hours, cook 1/4 c batter on greased nonstick iron
3 additions of
flour eliminates the
need to mix in yeast
12 servings, 240 calories
1 c wheat chef, 4 c white whole wheat flour, 2 c water, 3 oz dried tomatoes, 2 T basil, 4 oz shredded vegan parm
stir chef+1 c flour+1 c water, rest covered room temperature 12 hours; add 1 c flour+1 c water, rest covered room temperature 12 hours; knead in rest, form pretzels on oiled silpat-covered stone; rest uncovered room temperature 5 hours; place in cold oven set to 450 F, 30 minutes
haikuveg 