one haiku, one pic/one recipe, no meat, no/fish, no photoshop
although much smaller
donut holes are cooked for the
same amount of time
12 servings, 245 calories
1.5 c warm chobani original barista oat milk+1 packet yeast+1 T sugar; 1/2 c canola oil, 1 t salt, 1/4 c sugar, 2.5 c flour; topping: cinnamon+powdered sugar
dough hook 5 minutes, rest covered 2 hours; roll out with flour, cut, rest 20 minutes; air fry 375 F with 1 T more canola oil, 5 minutes; add topping
let the butternut
squash brown a little before
adding tomatoes
source, 4 servings
1/2 lb penne, cooked; olive oil, s&p, red pepper flakes, 3 sliced shallots, 2 smashed cloves garlic, 2 c chopped tomatoes, 5 c diced butternut squash; toppings: more red pepper flakes, parsley, vegan parm
heat oil, garlic, shallots, spices; add squash, tomatoes; cook until squash is done, add pasta; serve with toppings
cookie cutters &
stamps, springerle roller or
a madeleine pan
source, 36 servings
1/2 c toasted slivered almonds+2 T flour; 1 3/8 c flour, 1/2 t soda, 1.5 t cinnamon, 1/2 t ginger, 1/4 t cardamom, 1/4 t coriander, 1/8 t cloves, 1/4 t salt, 1 stick soft butter, 1/2 c sugar, 1/2 c brown sugar, 1 egg
food process almond mixture; beat, chill 30 minutes, form cookies; use parchment, 350 F, 12 minutes
some owls need the
woodpeckers to make their nest
cavities for them
1 c wheat chef, 1/2 t pink salt, 3 c white whole wheat flour, 1.5 c cold water
knead 1 minute; rest, covered, room temperature, 12 hours; knead 1 minute; place in parchment-lined dutch oven; rest, lid on, 12 hours; slash & top with more pink salt; place in cold oven set to 500 F; 40 minutes lid on, 10 minutes lid off, 5 minutes on oven rack, 5 minutes oven off
the jam will set up
while ingredients for the
cookies are mixed up
18 servings, 140 calories
jam: 12 oz hot raspberries+3 T chia seeds+4 packets stevia; dough: 8 oz vegan cream cheese, 8 oz banana puree, 6 packets stevia, 1 T powder, 1 T vanilla, 1 t sea salt, 1 c cocoa, 2 c white whole wheat flour
dough: form ball, make flattened balls on silpat-covered rimmed baking sheet; top with jam; 375 F, 15 minutes
even after years
woodpeckers eating suet
sounds like a door knock
1 serving, 450 calories
1/2 c tiny pasta; 2 T truffles in oil+2 T pasta water+2 T vegan parm+2 T chopped walnuts
cook pasta, top with pesto
himalayan pink
salt on top of tomatoes
brings out their flavor
1 serving, 550 calories
2 flour taco tortillas, 1 c cooked mayocoba beans; toppings: 1 c halved small tomatoes, 1 T truffles in oil, pink salt, herbs
panini press beans inside tortillas, add toppings
mixed in the mixer
in the same order as the
regular cookies
16 servings, 410 calories
2 sticks soft vegan butter, 1 c sugar, 1 c brown sugar, 2 t soda, 2 t vanilla, 1/2 t flor de sal, 1 c almond flour, 3 c white whole wheat flour, 1 bag chocolate chips, 1/2 c unsweetened soy milk
mix, use silpat, 350 F, 20 minutes
the rare occasion
figs sitting on the counter
don’t get ripe enough
12 servings, 230 calories
1 c wheat chef, 8 oz vegan cream cheese, 5 oz full fat vegan maple yogurt, pinch flor de sal, 2.5 c white whole wheat flour; toppings: 6 halved figs, 1 T maple syrup, more flor de sal
mix, form flattened balls on silpat-covered rimmed baking sheet, add toppings, rest uncovered room temperature 3 hours, place in cold oven set to 450 F, 30 minutes
quarter cup measure
is perfect for scooping out
batter into pans
source, 12 servings, 200 calories
cake: 1 c unsweetened soy milk, 1 t vinegar, 3/4 c sugar, 1/3 c canola oil, 1.5 t vanilla, 1 c flour, 1/3 c cocoa, 3/4 t soda, 1/2 t powder, 1/2 t sea salt; icing: 1 c powdered sugar+1/4 c cocoa+3 T unsweetened soy milk
cake: mix, pour into well-oiled silpat muffin pan, 350 F, 20 minutes; frost
haikuveg 