one haiku, one pic/one recipe, no meat, no/fish, no photoshop
the tomato leaves
wither, leaving red, orange
& bright yellow balls
previous version, 15 servings, 250 calories
4 c white whole wheat flour, 1 c white flour, 2 sticks melted vegan butter, 1 T kosher salt, 1 T powder, 2 1/4 c warm water
knead 2 minutes in mixer, rest 30 minutes, form balls, rest 30 minutes, press, cook on both sides in hot ungreased nonstick pan
sliced bananas from
the freezer heated until
just starting to steam
11 4-inch waffles, 150 calories
3 c sliced bananas, 4 packets stevia, 1 t kosher salt, 1 t powder, 1 t vanilla, 1/4 c chia seeds, 1 c lily’s stevia-sweetened chocolate chips, 1 c white whole wheat flour, 3/4 c mooala unsweetened vanilla almond milk, 1 t canola oil (for greasing)
mix, cook 1/4 c batter on greased nonstick iron
yellow tomatoes
or red tomatoes that aren’t
all the way red yet?
4 servings, 400 calories
1 c wheat chef, 2 c white whole wheat flour, 1 T kosher salt, 1/2 c warm water; toppings: 1 T olive oil, 2 sliced yellow tomatoes, basil, sea salt
mix all but toppings, form disk on oiled silpat on rimmed baking sheet, add toppings, rest 2 hours, 400 F, 30 minutes
a painted turtle
outside the door is gently
sniffed by the big dog
12 servings, 325 calories
1 c wheat chef, 1 T cut up rosemary, 1 bag chocolate chunks, 1/2 c brown sugar, 2 T namaste egg replacer+1/4 c water, 1 t powder, 1 t kosher salt, 1 t vanilla, 1/4 c olive oil, 2 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk
mix, pour into parchment-lined cast-iron pan, 350 F, 45 minutes
when filling the bird
feeder on the window snakes
slip under the house
1 c wheat chef, 1/4 c pecans, 4 chopped medjool dates, 1 t kosher salt, 2 c white whole wheat flour, 1 c water
stir, rest 1 hour; fold, rest 4 hours; fold, rest 2 hours; fold, place in parchment-lined dutch oven, rest 13 hours; slash top, place in cold oven set to 465 F, covered, 30 minutes; uncovered, 15 minutes; on oven rack, 5 minutes; oven off, 15 minutes; rests: covered, room temperature; folds, 8x
lurking inside the
cucumber vines are giant
cukes growing in stealth
source, 4 servings
2 lbs cubed firm tofu, 1 large cubed cuke, 4 chopped tomatoes; sauce: 1/2 c pb+1/4 c hoisin+1/4 c lime juice+2 t sugar+pinch red pepper flakes; toppings: pickled jalapeños, herbs, balsamic glaze
mix, add toppings
blend the nuts, frozen
butter, & brown sugar in
a high speed blender
20 servings, 275 calories
1/3 pecans, 1/4 c hazelnuts, 1 stick vegan butter, 1.5 c brown sugar, 1 c wheat chef, 2 t vanilla, 1 t powder, 1/2 t kosher salt, 2 T namaste egg replacer, 3/4 c mooala unsweetened vanilla almond milk, 2 c white whole wheat flour, 1 bag chocolate chunks
blend in order, pureeing 1st 4, stir in chunks, use silpat, 375 F, 25 minutes
the 1st cool morning
in a week brings smoky smells
of grilling veggies
source, 3 servings, 500 calories
3 c cooked vaquero beans, 1 drained can diced tomatoes, 2 shallots, 3 cloves garlic, 1 chile, 4 medium red potatoes, herbs, 1 t salt, 2 t curry powder, 1 t ginger, 1/2 t turmeric, 2 t smoked paprika
grill & slice veggies, add all but herbs, top with herbs
peanut butter mixed
with some maple syrup for
making the sandwich
source, 20 servings, 80 calories
crackers: 1/4 c nutritional yeast, 1 heaping c white whole wheat flour, 1/4 t powder, 1/2 t smoked paprika, 3/4 t salt, 1/4 c olive oil, 1/4-1/3 c water; filling: 1/3 c pb+2 T maple syrup
food processor, roll out & cut on floured wax paper, poke holes with fork, bake on parchment-covered stones, 350 F, 15 minutes, sandwich
before sunrise is
it worth turning the lights on
for 15 minutes?
source, 4 servings
kernels from 5 ears microwaved corn, 2 c halved small tomatoes, zest & juice of 2 limes, 3 T olive oil, salt, 3/4 c cut up basil+cilantro
mix
haikuveg 