one haiku, one pic/one recipe, no meat, no/fish, no photoshop
friends who don’t like to
cook can still be turned into
bakers given time
source, 12 servings
3/4 c soft bittersweet chocolate, 1/2 c cocoa, 1 t instant espresso powder, 1 stick soft butter, 2 eggs, 3/4 c sugar, 1/2 c brown sugar, 1 t kosher salt, 2 t vanilla, 3/4 c flour, flaky salt
beat all but flaky salt, use parchment, 350 F, 10 minutes, top with flaky salt
artichoke hearts fried
until crispy & deglazed
with white cooking wine
source, 4 servings
1 lb rigatoni, cooked; 2 cans drained artichoke hearts, olive oil, vegan butter, s&p, red pepper flakes, 4 smashed cloves garlic, 1/2 c white wine; toppings: vegan parm, italian parsley, more red pepper flakes
brown hearts, fats, spices, garlic; add wine; serve with pasta & toppings
spread the batter on
the pan with a spatula
after pouring it
10 servings, 140 calories
1 c wheat chef, 4 oz pumpkin puree, 4 oz banana puree, 3/4 c full fat plain almond yogurt, pinch sea salt, 1 T vanilla, 6 packets stevia, 1 T cardamom, 1 T pumpkin spice, 1 T instant espresso powder, 1 c white whole wheat flour, 1 c full fat oat milk
mix, rest covered room temperature 7 hours, cook 1/2 c batter on greased nonstick pan
full fat plain yogurt
made from almond milk makes it
almost a cupcake
12 servings, 290 calories
1 c wheat chef, 1 can pumpkin, 1 c sugar, pinch sea salt, 1 T pumpkin spice, 3/4 c plain full fat almond yogurt, 1 bag chocolate chunks, 1 T vanilla, 1 c white whole wheat flour
mix, spoon into oiled silpat muffin pans, sprinkle with cinnamon+more sugar; rest uncovered room temperature 3 hours; place in cold oven set to 350 F, 40 minutes
sweet potato fries
from the freezer cooked with corn
garlic & shallots
source, 4 servings
filling: 1 1b sweet potato fries, kernels from 2 ears corn, 1 sliced shallot, 2 cloves smashed garlic, cumin, paprika, s&p, olive oil, lime juice; tortillas; toppings: pickled jalapeños, vegan cheese, cilantro, salsa
brown filling, fill & brown tacos, add toppings
cut up fresh figs in
the batter with strawberry
jam & chopped pecans
cake: 3 c flour, 1 t cinnamon, 1/2 t ginger, 1/2 t cardamom, 3/4 t soda, 1/2 t sea salt, 1.5 c sugar, 4 eggs, 3/4 c olive oil, 2 T plain full fat yogurt, 4 chopped figs, 3/4 c jam, 3/4 c chopped nuts; frosting: 1.5 sticks soft butter+2 c soft cream cheese+pinch sea salt+splash vanilla+3 T honey+3 2/3 c powdered sugar
cake: mix, use parchment, 325 F, 75 minutes; frost; top with more figs
sourdough bread with
fresh corn cut from the cob &
some shredded swiss cheese
1 c wheat chef, kernels from 2 ears corn, 1 c shredded swiss, 2 T honey, pinch sea salt, 1 c full fat oat milk, 1/4 c plain full fat yogurt, 2.5 c flour
mix, place in parchment-lined baking dish, rest warm place 2 hours; 400 F, 45 minutes
caramelize the
onions in syrup & then
vinegar deglaze
4 servings
olive oil+cumin+red pepper flakes+paprika+s&p+1 sliced onion+3 smashed cloves garlic+maple syrup; 1 lb french lentils, cooked; 1/2 c balsamic vinegar, lime juice; toppings: vegan feta, cilantro, more red pepper flakes
caramelize onion mixture, add vinegar; add lentils, lime; serve with toppings
5 am is still
dark & the smell of drying
apples fills the house
source, 3 servings
olive oil, red pepper flakes, s&p, 3 sliced leeks, 1 sliced shallot, 1 smashed clove garlic, tiny can tomato paste, 2 sliced tomatoes, 2 T balsamic vinegar, 1/4 c herbs, 2/3 c orzo, 1 1/4 c water, kernels from 2 ears corn, 1/4 c white wine
brown 1st 6, add all but wine, cook until done, add wine, cook 2 minutes, top with more herbs+red pepper flakes
boiled or grilled corn
cut off the cob & added
to cooked big white beans
6 servings
1 lb royal corona beans, cooked; kernels from 4 ears cooked corn, 1 stick butter, 1 sliced shallot, s&p, red pepper flakes, 1 clove smashed garlic, 1/4 c lemon juice, 1/2 c white wine, 1 c shredded cheese, 1 c basil
boil 1st 7 5 minutes; add lemon & wine, cook down; add rest
haikuveg 