one haiku, one pic/one recipe, no meat, no/fish, no photoshop
higher temperature
yields caramelized banana
and soft sweet cherries
12 servings, 120 calories
4 (4-oz size) containers gerber bananas, 1 T namaste egg replacer, 1 t kosher salt, 1 T vanilla, 8 packets stevia, 1 t cinnamon, 1.5 c white whole wheat flour, 16 oz frozen cherries
mix, use silpat, 400 F, 25 minutes
delicate spring herbs:
basil, parsley, cilantro,
chives, mashed with green peas
1 serving
2 small tortillas, 2/3 c frozen peas+sea salt+lemon juice+herbs+red pepper flakes, 2 slices miyokos smoked english farmhouse cheese
microwave pea mixture until warm, mash with fork; divide peas & cheese between tortillas, cook on panini press
migrating birds come
back to the feeder, not seen
since last October
12 servings, 184 calories
1 can pumpkin, 2 T chia seeds+1/2 c warm water, 1 T powder, 1 t kosher salt, 8 packets stevia, 1 c white whole wheat flour, 3 c old-fashioned oats, 10 oz wegmans triple berry jammin
mix all but jam, make indented balls on silpat-covered baking stone, top with jam, 400 F, 20 minutes
after a spring snow
the fields are white but steam comes
from the flowing pond
source, 4 servings
1 cauliflower rubbed with olive oil, s&p; 1 T olive oil, 2 sliced onions, s&p; pesto: zest & juice of 1 lemon, 1/2 c cilantro & parsley, 1/4 c olive oil, 1/4 c walnuts, 1 clove garlic, kosher salt & pepper
in a cast-iron pan, heat onion, oil, salt, cook 10 minutes, add 3/4 c water; add cauliflower, wrap with foil, 400 F, until soft; make pesto in food processor; uncover cauliflower, 450 F, until browned, basting with juices; top with pesto
roast potatoes cut
side down on oiled foil
and flip if needed
source, 4 servings
4 halved sweet potatoes, roasted at 400 F with oil, s&p, until tender; glaze: zest & juice of 2 oranges, zest of 1 lemon, 3 T maple syrup, pinch cinnamon, 1 t grated ginger, 1/2 c prunes
simmer glaze until thickened, pour over potatoes, top with more orange zest
after one hour
the flavors will mature, then
pour off extra juice
source, 8 servings
1.5 lbs shredded brussels sprouts, 1 shredded apple, 1 sliced shallot, mint leaves; dressing: 2 T vegan yogurt, 1 t dijon, zest & juice of 1 lemon, 1/4 c olive oil, s&p
combine dressing ingredients, toss with all but mint, stand 1 hour, top with mint
small yellow globes of
flower buds will be covered
with snow tomorrow
4 servings
2 c wild rice, cooked with a pinch of sea salt; 1 lb pinto beans, soaked overnight in 2 inches water+1 t sea salt+pinch soda, simmered until tender; 1/4 c maple syrup, 1/4 c spring herbs
cook down beans and syrup, allowing a bottom crust to form; serve with rice, top with herbs
the fat brown beaver
watches out of one eye while
nibbling a stick
10 servings, 263 calories
3 c white whole wheat flour, 1/4 c ground flax, 1/4 c olive oil, 1/2 c d’vash date nectar, 1 t kosher salt, 1 T powder, 1 T vanilla, 12 oz frozen blueberries & pomegranates, 1 c unsweetened vanilla almond milk
mix, press into a parchment-lined loaf pan, 350 F, 95 minutes
baking soda meets
frozen raspberries with a
sizzle and a pop
24 servings, 100 calories
2.5 c white whole wheat flour, 1 t kosher salt, 1 T vanilla, 2 namaste egg replacer eggs, 1 t soda, 1 c monkfruit-sweetened chocolate chips, 10 packets stevia, 12 oz frozen raspberries, 2 c unsweetened vanilla almond milk
mix, use silpat, 350 F, 25 minutes
on the equinox
white islands of ice and snow
shrink into the field
1 serving, 550 calories
1 c halved small tomatoes, 1 c pasta, 1/2 c frozen kale, 1/4 c balsamic, 2 c hot water, kosher salt & pepper, red pepper flakes, 1 T herbs, vegan parm
heat all but parm, cook until pasta is done, top with parm
