one haiku, one pic/one recipe, no meat, no/fish, no photoshop
chilling the dough gives
some margin of error for
melting the butter
24 servings, 220 calories
1 c wheat chef, 2 sticks soft vegan butter, 1 bag chocolate chunks, 3/4 c sugar, 1/2 c brown sugar, pinch sea salt, splash vanilla, 1 t soda, 1 t pumpkin spice, 2 c white whole wheat flour, 1 can pumpkin
mix, spoon onto silpat-covered stones; chill 3 hours; 375 F, 18 minutes
some pumpkins are ripe
& some are just becoming
hard little green balls
20 4-inch waffles, 120 calories
1 lb lentils, cooked & pureed; 1/2 c pecans, 1/2 c oats, 1/4 c cocoa, 8 oz banana puree, 12 packets stevia, splash vanilla, pinch sea salt, 1 t soda, 1 T cardamom
food processor; cook 1/4 batter on greased nonstick iron
was 4 days ago
the last day that anyone
saw a hummingbird
24 servings, 250 calories
3 eggs, 1 can pumpkin, 1 c sugar, 4 oz banana puree, 1 c canola oil, 1 t soda, 1 t pumpkin spice, splash vanilla, pinch sea salt, 1 bag chocolate chips, 2 c white whole wheat flour
mix, use oiled silpat; 350 F, 30 minutes
farinata &
socca are both names for a
big chickpea pancake
6 servings, 200 calories
1/2 lb chickpeas, cooked & pureed; 6 oz vegan mozzarella sliced, 1 c halved small tomatoes, basil
spread peas in parchment-lined cast-iron pan, add rest; 425 F, 1 hour
when pureeing cooked
chickpeas some water may need
to be added in
12 servings, 200 calories
1/2 lb chickpeas, cooked & pureed; 4 oz banana puree, splash vanilla, pinch salt, 8 packets stevia, 1/2 c oats, 1/2 c cashews, 1 bag lily’s stevia-sweetened chocolate chips, 1 t soda
food processor, chips last; use parchment-lined cast-iron; 425 F, 45 minutes
raccoons can learn how
to chew through bungee cords at
night when humans sleep
source, 16 servings, 200 calories
2 sticks vegan butter, 6 c rice krispies, 1/2 c cocoa, 1 bag vegan marshmallows
melt all but krispies, add krispies, press into parchment-lined 9×13 dish, cool & slice
add the passata
& then keep adding water
until it is done
source, 6 servings
16 oz tomato passata, 1 c orzo, 3 c hot water, 1 sliced onion, olive oil, 1 smashed clove garlic, s&p, 1 c shredded vegan parm; toppings: more basil, lemon juice, red pepper flakes, balsamic glaze
brown onion, garlic, oil, s&p; add orzo, passata; ladle in water until done, add rest; serve with toppings & bread
haikuveg 