one haiku, one pic/one recipe, no meat, no/fish, no photoshop
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
the teenage boy fox
who comes in the afternoons
watches the chickens
12 4-inch waffles, 160 calories
1 c dried tart cherries, 1 c lily’s stevia-sweetened chocolate chips, 2 T neat egg replacer, 1 T powder, 1/2 t pink salt, 1 T lime juice, 8 packets stevia, 2 c white whole wheat flour, 2 c mooala unsweetened vanilla almond milk
mix, cook 1/4 c batter on greased nonstick iron
every day 5 eggs
1 speckled one, 2 orange
ones & 2 blue ones
10 servings, 263 calories
1 c wheat chef, 4 eggs, 1 t sea salt, 1 T vanilla, 2 t powder, 1/4 c maple syrup, 2 c white whole what flour, 1/2 c mooala unsweetened vanilla almond milk, 1/2 c justin’s nutella
stir all but nutella in parchment-lined cast-iron pan, dollop nutella on top, 375 F, 30 minutes
cooling on the stove
top to be eaten after
winter solstice run
12 servings, 245 calories
1 c wheat chef, 3/4 c mini chocolate chips, 3 pinches flor de sal, tiny can coconut cream, 2 t cider vinegar, 1/2 c sugar, 2 c white whole wheat flour
form disk on parchment-covered baking stone, top with more sugar+sal, 425 F, 25 minutes
finding out which of
this year’s baby chickens are
hens by all their eggs
8 servings, 200 calories
8 eggs, 1/2 c cocoa, 1/2 c white whole wheat flour, 1 t sea salt, 1 T vanilla, 2 t powder, 1 c sugar, 1/2 c silk whole next milk
mix with fork, pour into parchment-lined cast-iron pan, 350 F, 30 minutes
2 chocolate fillings
in the same cookie or just
some apricot jam
source, 48 servings;
dough: 8 oz cream cheese, 2 sticks soft butter, 1/4 c sugar, 1 t vanilla, 2 c flour, 1/2 t salt; fudge: 1/4 c sugar, 6 T cream, pinch salt, 3 oz bittersweet chocolate, 1/2 stick butter, 1 t vanilla; crumbs: 1/2 c flour+3 T sugar+1.5 cocoa+1/2 t salt+1/2 stick melted butter+1/2 c chopped nuts: toppings: cream+more sugar & salt
dough: stand mixer, divide in 4, cover, chill 2 hours, roll out rounds on floured wax paper; fudge: melt & cool slightly; cover 2 dough disks with fudge+crumbs & 2 with jam, slice each disk into 12 triangles, roll slices fat side to thin; place on parchment-lined rimmed baking sheets, add toppings; 350 F, 20 minutes; 400 F until browning
in the cold ferment
the dough may expand at least
double in its size
source, 12 servings
dough: 6 3/4 c bread flour, 1 T salt, 1 T sugar, 2 T olive oil, 1.5 t yeast, 2.5 c water; sauce: 2 big cans crushed tomatoes, 4 smashed cloves garlic, 1 T sea salt, 1/4 c olive oil; oregano
dough: dough hook 8 minutes, chill covered 24 hours, make rectangle in well-oiled 13×18 pan, rest 3 hours, form deep-dish crust; sauce: combine, rest 3 hours, pour half into dough; 425 F, 25 minutes; add rest of sauce, 425 F, 25 minutes; top with oregano, rest 1 hour
haikuveg 