one haiku, one pic/one recipe, no meat, no/fish, no photoshop
pops and cracks on a
below zero night — the log
cabin cooling down
source, 6 servings
12 oz baby spinach, wilted & squeezed; 28 oz extra firm tofu, 1/3 c nutritional yeast, 1/3 c cornstarch, 2 T dijon, 2 T lemon juice, 2 t garlic powder, 2 t onion powder, 2 t smoked paprika, 1 t turmeric, 1 t salt
blend all but greens, add greens, bake in parchment-lined pie dish, 375 F, 45 minutes
dark chest spot on the
american tree sparrow
identifies it
24 servings, 115 calories
2 c cornmeal, 1 c cocoa, 1 c white whole wheat flour, 1/4 c namaste egg replacer, 10 packets stevia, 1 t kosher salt, 1 T powder, 1 T vanilla, 1 c lily’s stevia-sweetened chocolate chips, 2 1/4 c mooala unsweetened vanilla almond milk
mix, use silpat, 400 F, 15 minutes
bluejays knock the seeds
down to the patio where
the chickens eat them
source, 3 servings
1 lb pressed firm tofu, cubed; 1 T olive oil+pinch s&p+1 T cornstarch+1 t garlic powder+1 t oregano; 1 pint halved small tomatoes+1 sliced red onion+2 t minced garlic+2 t balsamic vinegar+1/2 t oregano+pinch s&p+2 T olive oil; 3 c cooked ancini di pepe; toppings: cilantro, balsamic glaze
dredge tofu in cornstarch, arrange tofu & veggies on separate halves of parchment-lined baking dish, 425 F, 40 minutes or until crispy, turning halfway through, broil; serve with pasta & toppings
the cardinal sends his
wife to the feeder to see
if anyone’s home
17 4-inch waffles, 125 calories
1 c wheat chef, 1 t salt, 1 t soda, 1 T vanilla, 1 T cinnamon, 10 packets stevia, 1/4 c ground flax, 1 c raisins, 2 c white whole wheat flour, 2 c mooala unsweetened vanilla almond milk, 1 t canola oil (for greasing)
mix, rest 20 minutes, cook 1/4 c batter on greased nonstick iron
a basil plant on
the windowsill pretending
it’s still summertime
1 c wheat chef, 1 t cut up basil, 1 t salt, 2 T diastatic malt powder, juice of 1 lemon, 1 thin-sliced lemon, 2 T sugar, 3 c flour, 1 1/4 c water
mix all but slices, rest 1 hour, fold, rest 10 hours, fold, rest 12 hours, form loose floured ball, slash top, sprinkle with more flaky sea salt, rest 30 minutes; bake in preheated dutch oven, 465 F, lid on, 30 minutes; 425 F, lid off, 15 minutes, add slices, bake 5 minutes; rests: covered, room temperature; folds: 8x
small waffles for the
freezer, to the toaster or
the microwave too
18 4-inch waffles, 120 calories
2.5 c white whole wheat flour, 1 c lily’s stevia-sweetened chocolate chips, 10 packets stevia, 1 t kosher salt, 1/2 t powder, 2 T vanilla, 1 t cinnamon, 1/2 t nutmeg, 2 T namaste egg replacer, 3 T canola (including 1 T for greasing), 2.5 c mooala unsweetened vanilla almond milk
mix, cook 1/4 c batter on greased iron (even if nonstick)
the orange 3-ring
binder with glossy pages
of old recipes
previous version, 12 servings, 155 calories
1/4 c canola, 1.5 c white whole wheat flour, 1/2 c sugar, 1 c frozen blueberries, 2 T namaste egg replacer, 3/4 c elmhurst milked walnuts, 2 t powder, 1/2 t salt, 1 t vanilla
mix, use silpat, 400 F, 20 minutes
blacken onion and
garlic in the broiler
or a gas burner
source, 4 servings
1 lb black-eyed peas, soaked overnight in 2-inches water; 1 peeled, halved, blackened sweet onion; sachet: 1 halved & blackened bulb garlic+10 peppercorns+4 cloves+2 bay leaves; 1 T olive oil, 1 T smoked paprika, pinch salt, 1 T maple syrup
simmer until tender, remove sachet, cook down, allowing bottom crust to form
blender ricotta
needs only as much water
as the blender needs
cheese source, grapes source; 6 servings
cheese: 2 c blanched slivered almonds, 2 T lemon juice, 1 T nutritional yeast, 1 T herbs, 1/2 – 1.5 c warm water, 1/2 t sea salt; grapes: 1 lb grapes, 2 T brown sugar, 2 T maple syrup, 1 t lemon peel, 1/4 c cassis
cheese: blend; grapes: 450 F in glass baking dish, 45 minutes or until sauce is caramelized
red squirrel poking its
head through a crack in the shed
where bird food is stored
source, 4 servings
2 lbs cubed butternut squash, 3 sliced shallots, 1/2 stick vegan butter, 1 T sage, 1 T rosemary, s&p, pinch red pepper flakes, 1/2 c white wine, 3 c broth, 2 c ditalini, zest & juice of 1 lemon, vegan parm & ricotta
brown butter; add shallots, herbs, spices, cook 2 minutes; add squash, cook on high heat until softening, browning, caramelizing; add broth, wine, pasta, cook until done; add lemon juice, top with cheeses, zest, more herbs & spices
haikuveg 