one haiku, one pic/one recipe, no meat, no/fish, no photoshop
newborn fawn waits in
the tall grass while its mother
goes for refreshments
source, 3 servings
8 oz pasta+2 c pasta water; olive oil, s&p, 1 can rinsed & drained chickpeas, 2 smashed cloves garlic, 1 lb sliced brussels sprouts, 2 T capers, 1/4 c lemon juice, red pepper flakes, chives
toast chickpeas in oil, s&p; caramelize sprouts in oil, red pepper, s&p, garlic; add pasta, water, half of chickpeas, capers, lemon, chives, cook 5 minutes; top with remaining chickpeas, more black pepper & chives
no need to wash the
bean pot before frying the
shallots in oil
source, 4 servings, 150 calories
2 c cooked cassoulet beans, 1 minced shallot, 1 T olive oil, 1/2 t sea salt, 1 T oregano
fry all but beans until shallot is crispy, add beans, mash, top with more oregano
a high speed blender
whips & warms up bananas
to melt the chocolate
8 servings, 260 calories
2 c frozen bananas, 6 dates, 2 T vanilla, 1/2 t kosher salt, 1 t powder, 2.5 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk, 1 c lily’s stevia-sweetened chocolate chips
blend in order until chocolate swirls, bake in parchment-lined loaf pan, 350 F, 45 minutes
12 chickens laying
12 fertilized eggs each yields
many baby chicks
1 c wheat chef, 1 T oregano, 1 t sea salt, 1 T olive oil, 1 T sugar, 1/2 c water, 2 c white whole wheat flour
stir; rest 1 hour, fold; rest 8 hours, fold; rest 14 hours, place loose ball in parchment-lined dutch oven; rest 3 hours, slash top; put in cold oven set to 465 F, covered, 30 minutes; uncovered, 15 minutes; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x
after the molds are
full pour extra batter in
jars for in the fridge
source, 14 servings, 160 calories
6 oz melted bittersweet chocolate, 1 can coconut milk, tiny can coconut cream, 2 T cocoa, 1 t kosher salt, 1/4 c sugar, 1 t vanilla
blend, freeze
add the chocolate chips
to the blender last and blend
until they are shaved
4 servings, 300 calories
3/4 c so delicious unsweetened vanilla coconut yogurt, 2 c frozen sliced bananas, 7 dried pitted dates, 1/4 c mini chocolate chips, 2.5 T maple syrup, 4 sugar cones
blend all but syrup; place in bowl & make swirl with spoon, drizzle syrup into swirl; freeze until set; serve in cones
raw hazelnuts &
cashews in the dough are like
little surprises
previous version, 30 servings, 175 calories
1 stick very soft vegan butter, 2 T whole raw cashews, 1/4 c whole raw hazelnuts, 1.5 c sugar, 1/4 c namaste egg replacer+1/2 c warm water, 2 t vanilla, 1/2 t kosher salt, 3 t powder, 1 bag chocolate chunks, 2 c white flour, 1 c white whole wheat flour
form log on silpat-covered stone; 350 F, 30 minutes; slice, 350 F, 10 minutes
when it’s too cold to
grill, the panini press can
crisp up tortillas
source, 6 servings, 500 calories
1 lb pintos+2 persian dried limes+2 dried chilis; 2 sliced shallots, 3 smashed cloves garlic, grilled tortillas; toppings: cilantro, kimchi, vegan cheese, salsa verde
soak bean mixture overnight in 2-inches water, simmer until tender; add shallots & garlic, mash & cook down; top tortillas with beans, toppings
a high speed blender
heats up the dough just enough
to speed up rising
1 c wheat chef, 2 T sun butter, 1/2 t sea salt, 1 1/4 c white whole wheat flour, 2 t chia seeds, 6 T water
blend; rest 3 hours, fold; rest 7 hours, fold; rest 12 hours, place loose ball in parchment-lined dutch oven, slash top; put in cold oven set to 465 F, covered, 30 minutes; uncovered, 10 minutes; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x
after making sun
butter add water to the
blender to make milk
26 servings, 160 calories
1/3 c soft sun butter, 3/4 c powdered sugar, 3/4 c brown sugar, 2 T namaste egg replacer, 2 T vanilla, 1 t kosher salt, 1 t soda, 2 1/4 c flour, 1/4 c sun milk, 1 c chocolate chips, 1/4 c mini chocolate chips
cream butter & sugars, beat in rest, use silpat, 350 F, 12 minutes
haikuveg 