one haiku, one pic/one recipe, no meat, no/fish, no photoshop
brown the butter &
then cook the peaches in the
same pan with sugar
6 sliced peaches+1/2 c brown sugar+3 T lemon juice; 1 stick browned butter, 1.5 c flour, 1 c sugar, 1 T powder, 1 t sea salt, splash vanilla, 1 c heavy cream
simmer peach mixture 3 minutes, add all but cream; place in oiled baking dish, top with cream; 350 F, 75 minutes
rising dough in the
sunny window with the sounds
of water outside
1 c wheat chef, 1/2 c olive oil, pinch sea salt, 2 T honey, 2/3 c shredded parm, 1/3 c half+half, 2 c flour, pinch black pepper, splash balsamic vinegar; toppings: more oil+cheese, basil
form flattened ball, rest in covered parchment-lined baking dish warm place 2 hours; top with more oil+cheese; 400 F, 30 minutes; top with basil
lots of oil on
the bottom of the pan &
then lots of honey
source, 4 servings
2 cans drained chickpeas, 2 pints small tomatoes, 1 sliced shallot, olive oil, honey, red pepper flakes, sea salt, 1 lb feta
combine in well-oiled pan, honey last; 400 F, 45 minutes
people who don’t like
pizza may eat it if it’s
called focaccia
dough: 1 c wheat chef, 2 c flour, pinch sea salt, 2 t sugar, 1/4 c canola oil, 1 c water; toppings: olive oil, sliced vegan mozzarella, sliced tomatoes, balsamic glaze, basil
mix dough ingredients, place in parchment-lined baking dish; rest covered room temperature 4 hours, add toppings except basil; 350 F, 45 minutes; pour excess liquid off top; 350 F, 15 minutes; on oven rack, 400 F, 20 minutes; cool in oven; add basil
sauce ingredients
& then tomatoes & herbs
added to warm rice
source, 4 servings
1 c rice cooked in 1 1/4 c coconut milk+water+s&p; sauce: 1/4 c coconut milk+1 inch grated ginger+2 smashed cloves garlic+zest & juice of 2 limes+2 T pb+2 T sugar+salt; 2 c halved tomatoes+3/4 c basil & cilantro; toppings: more herbs, peanuts, red pepper flakes
add sauce ingredients, tomato mixture to rice; add toppings
cocoa powder &
chai powder in a yogurt
sourdough batter
18 4-inch waffles, 95 calories
1 c wheat chef, 1.5 c full fat plain almond yogurt, pinch sea salt, 1 T vanilla, 1/2 t powder, 1 T chai powder, 10 packets stevia, 1/3 c cocoa, 2 c white whole wheat flour, 2 c water
mix, rest 8 hours room temperature covered, cook scant 1/4 c batter on greased nonstick iron
garden tomatoes
still too novel to use for
canning or roasting
1 serving, 500 calories
1 packet nona lim ramen, 1 can diced fire roasted tomatoes undrained, 1/4 c lime juice; toppings: balsamic glaze, red pepper flakes, basil, cilantro, miyokos sundried tomato cheese spread
heat, add toppings
ripe black blackberries
turn back to red after a
hotter oven bake
8 servings, 170 calories
1 c wheat chef, 1/2 c neat egg replacer, pinch sea salt, 10 packets stevia, 1 t vanilla, 1 c white whole wheat flour, 1 c warm water, 1 quart blackberries
stir all but berries in parchment-lined cast-iron pan, top with berries; rest uncovered room temperature 5 hours; place in cold oven set to 425 F, 40 minutes
if onions protrude
over the top of batter
drizzle with oil
source, 4 servings
1.5 c chickpea flour, 1/4 c olive oil, 2 c warm water, 1 t toasted sesame oil, s&p, rosemary, sage, 1 sliced red onion; toppings: arugula, vegan feta, olives, tomatoes, basil
whisk all but onion, pour into parchment-lined cast-iron pan, top with onion; rest 1 hour uncovered room temperature; 450 F, 45 minutes; add toppings
beat everything but
eggs & yogurt to make a
crumbly batter
2.5 sticks soft butter, 3 c flour, 1 3/4 c sugar, 2 t powder, 1 t salt, 1/2 t soda, 2 eggs, 1 c plain yogurt, 4 cut up peaches
beat all but peaches, eggs+yogurt last; pour into parchment-lined 9×13 pan, top with peaches+more sugar, 350 F, 1 hour
haikuveg 