one haiku, one pic/one recipe, no meat, no/fish, no photoshop
leftover pancakes
stored in the freezer & then
warmed in the toaster
source, 13 servings, 180 calories
3 c mooala unsweetened original almond milk+1 T cider vinegar; 2 T canola oil, 4 c white whole wheat flour, 1/4 c sugar, 1 T powder, 1 t soda, 1 t sea salt
mix, cook 1/3 c batter on lightly greased nonstick
frozen raspberries
a cold dough best gotten in
the pans with fingers
12 servings, 170 calories
1 c wheat chef, 2.5 c white whole wheat flour, 10 packets stevia, 1 T powder, pinch sea salt, 1 c full fat plain almond yogurt, 12 oz raspberries, 1 c unsweetened almond milk+1 t cider vinegar
mix, place in silpat pans, rest uncovered room temperature 4 hours; place in cold oven set to 425 F, 30 minutes
add the chocolate chips
on top of the dough unless
it’s a swirl cookie
source, 10 servings, 275 calories
1 stick vegan butter, 1/3 c sugar, 1/3 c brown sugar, 2 t vanilla, 1/2 t sea salt, 1/2 t soda, 1 c white whole wheat flour, 1 c lily’s stevia-sweetened chocolate chips
brown butter in cast-iron pan, add all but chips, top with chips, 350 F, 20 minutes
sourdough starter
& vegan sour cream both
have active cultures
source, 10 servings, 255 calories
1 c wheat chef, 12 oz vegan sour cream, 8 oz banana puree, 3/4 c sugar, 2 T instant espresso, pinch sea salt, 1/2 c cocoa, 1 t powder, 1.5 c white whole wheat flour
stir in parchment-lined cast-iron pan; rest uncovered room temperature 3 hours; place in cold oven set to 425 F, 45 minutes
an oriole takes
a bath in a puddle next
to a big robin
3/4 c sugar, 2 eggs, 1 c sour cream, 1/2 c canola oil, 1/2 t salt, 1.5 t powder, 1/2 t soda, 1 3/4 c flour, 1/2 c chocolate chips; toppings: more sugar+cinnamon
mix, use parchment, add toppings, 350 F, 50 minutes
pan sear gnocchi in
a nonstick pan with plenty
of olive oil
previous version, 4 servings
gnocchi: 1 lb ricotta, 2 eggs, 2 c flour, s&p, 1 c grated cheese; sauce: olive oil, 2 T minced garlic, s&p, red pepper flakes, 2 veggie bouillon cubes, 3 c mirepoix, 1 c white wine, 2 cans diced tomatoes undrained, 1/4 c lemon juice; toppings: parm, more red pepper flakes, basil
gnocchi: knead 3 minutes on floured surface with floured hands, adding flour as needed, form balls; pan sear on both sides in more olive oil & salt; sauce: brown 1st 6, add rest, cook down; top pasta with sauce, add toppings
focaccia like
dough needs oiled fingers &
a well oiled pan
dough: 1 packet instant yeast, 1 T sugar, 1.5 c warm water, 3 T olive oil, 2 3/4 c flour, 1 t sea salt; sauce: big can whole tomatoes undrained+3 T olive oil+1 t sea salt; toppings: sliced onions & garlic, basil, sliced vegan mozzarella, red pepper flakes, dried oregano, s&p
dough: dough hook 5 minutes, spread in well oiled sheet pan, rest 1 hour; dimple dough towards edges of pan, add sauce, veggies, spices; 450 F, 25 minutes; add cheese, broil; top with basil
the blueberries on
top may still be molten but
the cake will be done
14 oz blueberries+1/4 c sugar+zest & juice of 1 lemon; 1/2 stick soft butter, 1/2 c sugar, 1 egg, 1/2 c sour cream, 3/4 c almond flour, 1 t powder, 1 t sea salt, 1/2 c flour
simmer berry mixture 5 minutes; beat rest, pour into parchment-lined pie dish, top with berries & more sugar; 350 F, 45 minutes
at the sound of an
egg being cracked the dog wants
to go eat the shell
20 servings, 166 calories
1 egg, 1 c chocolate chunks, 2 c full fat plain almond yogurt, 2 T instant espresso powder, 1 T powder, pinch sea salt, 3/4 c maple syrup, 2 c white whole wheat flour
mix, make log on silpat-covered stone; 375 F, 30 minutes; slice; 375 F, 20 minutes
a new picture of
the clematis every day
this one is the peak
source, 12 servings, 325 calories
1 c wheat chef, 1 c brown sugar, 1 egg, 2 c full fat plain almond yogurt, 1 t vanilla, 1/2 t sea salt, 3/4 c cocoa, 1 c white whole wheat flour, 1 t powder, 1 c chocolate chunks
mix, use silpat; rest uncovered room temperature 3 hours; place in cold oven set to 400 F, 30 minutes
haikuveg 