one haiku, one pic/one recipe, no meat, no/fish, no photoshop
no starter, just rye
or wheat chef right out of the
refrigerator
1 c rye or wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, scant 2 c flour
stir, adding water if needed; chill, covered, 15 hours; fold 5x to form ball, proof 4 hours, covered, room temperature; oil & sprinkle with sea salt; bake in preheated dutch oven, lid on, 450 F, 45 minutes
without oranges
and jam to eat, oriels
eat hummingbird food
4 servings
2 large eggplants, halved lengthwise, olive oil, sea salt; toppings: balsamic vinegar, chipotle tabasco, lemon juice, herbs
grill eggplants topped with oil & salt, with hickory grilling chips, until black on both sides & falling apart; divide into bowls, add toppings, serve with bread
this bread can be made
without sourdough starter
just mix and let rise
1 c rye chef+1 c rye flour+1/2 c water, covered, rested 8 hours, room temperature; 4-5 c white flour, pinch yeast, 1 t kosher salt, 1 c room temperature water
knead to combine; chill, covered, overnight; fold 5x, rest, covered, room temperature, 3 hours; bake in oiled preheated dutch oven, lid on, 450 F, 60-70 minutes
a little beating
adds air to make them softer,
fluffy & airy
24 servings, 120 calories
2 c unsweetened vanilla almond milk, 1 c oj, 2 T namaste egg replacer, 3 c white whole wheat flour, 1 t kosher salt, 1 T powder, 1 T vanilla, 8 packets stevia, 1 c chopped walnuts, 1 c raisins
beat first 3+1 c flour until foamy, mix in rest, use silpat, 350 F, 20 minutes
white throated sparrows
say “old peabody;” their heads
come in two colors
source, 6 servings
dough: 1 packet yeast+1 t honey+2 c warm water, 2 c white whole wheat flour, 3/4 c plain yogurt, 1 T olive oil, pinch salt, 3 c white flour; filling: 1 c feta, crumbled+2 T oregano leaves+1/2 c basil blended with 1 t minced garlic, s&p, 1 T olive oil
stand yeast mixture 5 minutes, knead in rest; rise 1.5 hours; form 6 disks on floured wax paper, fill and pinch closed, brush with olive oil, rest 30 minutes; bake seam side down on oiled parchment on a cookie sheet, 400 F, 25 minutes
bake on just one side
until brown and crispy but
insides are tender
source, 2 servings
1.5 lbs broccoli, cut up+s&p+olive oil; sauce: 2 T soft vegan butter+3 T olive oil+2 T sherry vinegar+2 T dijon
bake broccoli on oiled foil on a cookie sheet, 450 F, until crispy; remove from heat, toss with sauce
baby broccoli
and cauliflower unfazed
by april snowstorms
2 servings
1 c melted chocolate chips, 12 oz silken tofu, 1/2 c maple syrup, 1 t cinnamon, 1 T vanilla
blend, chill 20 minutes
mourning doves shiver
puffing their feathers out like
they’ve gotten a shock
8 servings, 250 calories
4 c rye flour, 1 T powder, 1 t kosher salt, 1 T vanilla, 1 T cinnamon, 1 t ginger, 8 packets stevia, 2 c frozen banana slices, 2 c unsweetened vanilla almond milk
mix all but 1 c bananas, pour into parchment-lined cast-iron pan, top with rest of bananas & more cinnamon, 400 F, 1 hour
just enough water
to cover the noodles will
make a perfect sauce
2 servings
12 oz silken tofu, 3.5 oz sweet potato noodles, 2 T chili crisp, 1 c green beans, 2 T miso, herbs
cover noodles with water in a shallow pan, boil until flexible; add beans, boil 1 minute; add miso & chili, simmer until thickened; remove from heat, add herbs; serve with kimchi
kale from the freezer,
cilantro, basil, parsley
from little herb pots
5 servings, 500 calories
2 c wild rice, 1 c greens+herbs, 1/4 c lemon juice, pinch kosher salt; 1 lb black beans, soaked overnight in 2-inches water+1 t soda+1 t kosher salt, simmered until tender; 2 T adobo paste, 1/4 c maple syrup
cook rice with 2 c water, greens, salt, lemon; cook beans down with adobo, maple; serve with vegan cheese, kimchi
