one haiku, one pic/one recipe, no meat, no/fish, no photoshop
from the windowsill
rosemary, oregano,
sage for topping beans
source, 1 serving, 400 calories
1 c cooked mayocoba beans, 1 can no salt whole tomatoes undrained; toppings: vegan parm, balsamic glaze, herbs
heat beans+tomatoes, add toppings
even with baking
powder a rest before the
bake will help it rise
10 servings, 270 calories
1 c wheat chef, 8 oz banana puree, 4 eggs, 10 packets stevia, 1 t sea salt, 2 T vanilla, 1 T powder, 1 bag lily’s stevia-sweetened chocolate chips, 2 c white whole wheat flour
mix, pour into parchment-lined loaf pan, rest uncovered room temperature 4 hours; place in cold oven set to 400 F, 1 hour
vegan polenta
no oven, lighting the stove
or mixer needed
1 serving, 400 calories
3/4 c masa harina+1/2 c warm water; 1/2 c halved small tomatoes, 2 T vegan parm, sage & oregano, balsamic glaze, red pepper flakes
form & slice log of masa dough; arrange slices on plate, microwave 3 minutes, add parm+sage, microwave 1 minute; top with rest+more parm
warm flavors of corn
almond & dark chocolate
just crunchy enough
18 servings, 150 calories
1 c wheat chef, 1 c masa harina, 1 c whole wheat flour, 1/2 c almond butter powder, 1 T vanilla, pinch flor de sal, 1 bag lily’s stevia-sweetened chocolate chips, 10 packets stevia, 1 c unsweetened vanilla soy milk
form log on silpat-covered baking sheet, rest uncovered room temperature 6 hours; 400 F, 30 minutes; slice; 400 F, 15 minutes
the hawk that scatters
passerines from the feeder
doesn’t hunt chickens
source, 16 servings, 450 calories
cake: 2 sticks soft vegan butter, 2.5 c flour, 1 1/4 c sugar, 1 T vanilla, 3 T neat egg replacer+6 T water, 2 t powder, 1/2 t soda, pinch flor de sal, scant c silk whole next milk+1 t cider vinegar; crumble: 1 3/4 c flour+1.5 c brown sugar+1.5 sticks soft vegan butter+1 T cinnamon+pinch flor de sal
mix cake ingredients; pour half into parchment-lined 9×13 pan, add half of crumble, remaining batter, remaining crumble; 350 F, 1 hour
stamping the cookies
& then letting them rest is
how the designs stay
40 servings, 40 calories
1 c wheat chef, 1/4 c neat egg replacer, 2 pinches flor de sal, 1 T vanilla, 1/2 c elmhurst walnut barista maple milk, 1 T maple syrup, 2 c white whole wheat flour
roll out ball on silpat-covered stone with springerle rolling pin, slice & separate, rest uncovered room temperature 3.5 hours, 325 F, 20 minutes
resting the pasta
before & after baking
makes them hold their shape
12 servings, 90 calories
2.5 c whole wheat elbows, cooked & cooled; 1 c trader joe’s mexican vegan shredded cheese, 1 T penzeys forward
combine, gently press into greased silpat muffin pan, 450 F, 30 minutes
quarter cup measure
sprayed with nonstick cooking spray
then pack the rice in
7 servings, 180 calories
2 c rice, 2 pinches saffron, pinch pink salt, 1/4 c lime juice, water
cook, cover & chill 24 hours, microwave 1.5 minutes, form balls with greased 1/4 c measure, broil on stone
handful of pretzels
crushed into pieces with hands
takes the place of salt
18 servings, 150 calories
1 c wheat chef, 1.5 c mooala unsweetened vanilla almond milk, 1 T powder, 1 T vanilla, 10 packets stevia, 2 T neat egg replacer, 1/3 c dried tart cherries, 3/4 c lily’s stevia-sweetened chocolate chips, 3/4 c max sweets yum yums, 32 pretzel sticks (1 oz), 2.5 c white whole wheat flour
mix, use silpat, 375 F, 18 minutes
beans cooked in water
half cup lime juice added to
the whole pound when done
1 serving, 300 calories
1 c cooked mayocoba beans+lime juice; 3/4 c halved small tomatoes; toppings: oregano, pink salt, red pepper flakes, black pepper, balsamic glaze
top beans with tomatoes, add toppings
haikuveg 