one haiku, one pic/one recipe, no meat, no/fish, no photoshop
the birding app won’t
identify calls of toads
since they are not birds
source, 3 servings
4 cloves minced garlic+2 T minced ginger+2 T sesame oil+salt+1.5 c rice; 2.5 c water, 6 c chopped broccoli; 1 lb cubed tofu+2 T tamari+2 T pb+1 T chile crisp; toppings: cilantro, balsamic glaze, more tamari+crisp
cook rice mixture 3 minutes, add water, simmer covered 10 minutes; top with broccoli, simmer covered 10 minutes; turn off heat, top with tofu mixture, cover & rest 10 minutes; add toppings
cream the butter &
the sugars then add eggs &
then the buttermilk
1 stick soft butter, 2 c flour, 2 t powder, 1 t kosher salt, 1/3 c sugar, 1/3 c brown sugar, 1 t vanilla, 2 eggs, 3/4 c buttermilk, 10 oz sliced strawberries
beat all but berries, add berries, pour into parchment-lined pie dish, top with more sugar, 350 F, 1 hour
vegan ricotta
a bag of chocolate chunks
espresso powder
source, 16 servings, 285 calories
1 c wheat chef, 4 eggs, 8 oz full fat vegan ricotta, 8 oz pumpkin puree, 2 T instant espresso powder, pinch sea salt, 2 T pumpkin spice, 1/2 c sugar, 1/2 c brown sugar, 1 bag chocolate chunks, 2 c white whole wheat flour
mix, pour into parchment-lined cast-iron pan; rest 3 hours uncovered room temperature; place in cold oven set to 425 F, 40 minutes
rich vegan yogurt
& sourdough starter with
dark chocolate chips
source, 12 servings, 195 calories
1 c wheat chef, 1 bag lily’s stevia-sweetened chocolate chips, 1/2 t sea salt, 10 packets stevia, 2 t soda, 1 T vanilla, 2 T instant espresso powder, 2 c rice crispies, 1 c white whole wheat flour, 1 1/3 c full fat plain almond yogurt
mix, use silpat, 350 F, 20 minutes
once the tulips &
daffodils & hyacinths
are gone, then mowing
source, 16 servings, 305 calories
1 c wheat chef, 3/4 c sugar, 3 eggs, 8 oz full fat vegan ricotta, 1/2 c canola oil, 2 t vanilla, 1 t sea salt, 1 1/4 c white whole wheat flour, 2 t powder, 1/2 t soda, 1 bag mini chocolate chips, 4 t instant espresso powder+2 T hot water
mix, pour into parchment-lined cast-iron pan, top with more sugar; rest uncovered room temperature 2 hours; place in cold oven set to 350 F, 50 minutes
frozen blueberries
will add even more time to
a pretty long bake
source, 2 loaves
1 stick soft butter, 3/4 c sugar, 1 t lemon peel, 1 c full fat plain greek yogurt, 2 eggs, 2 t powder, 1/2 t soda, 1 t salt, 2 c flour, 2 1/4 c blueberries
mix, pour into parchment-lined loaf pans, sprinkle with more sugar, 350 F, 75 minutes
2 kinds of cheese on
top of beans & vegetables
under the broiler
source, 6 servings
oil, 1 diced onion, 2 T minced garlic, 1 diced pepper, 1 diced jalapeño, 1 t cumin, 2 t chili powder, tiny can tomato paste, s&p, 2 cans rinsed & drained black beans, 1 can drained corn, 4 oz greens, 1/4 c lime juice, 2 cans undrained diced tomatoes, 2 c cotija+pepperjack
brown oil, spices, garlic, onion, peppers; add paste, add all but cheese; top with cheese, broil
5 different egg yolks
from 5 fluffy laying hens
laid in just 1 day
source, 12 servings
5 yolks+1/3 c sugar+2 c cream; 8 oz semisweet chocolate, 2 T butter, 2 pinches salt, 1/4 t vanilla, 2 t kahlua; toppings: 1/2 c cream whipped with 1 t kahlua; cocoa powder
heat yolks mixture until thickening, stir in rest, divide & chill; add toppings
a batter-like dough
with a day long ferment makes
an airier loaf
1 c wheat chef, 3 c flour, 1 t sea salt, 1/2 c sugar, 1 c currants, 2 c unsweetened soy milk
stir, chill covered 24 hours; rest room temperature 30 minutes; pour into parchment-lined loaf pan, sprinkle with more sugar; place in cold oven set to 425 F, 55 minutes; remove from pan & paper, 425 F, 20 minutes; cool in oven
vegetable shortening
a nonstick pan & the press
lined with plastic wrap
source, 12 servings
3 2/3 c flour, 1 t salt, 1 t powder, 2/3 c shortening, 1 1/4 c hot water
form ball, divide, press, cook both sides
haikuveg 