one haiku, one pic/one recipe, no meat, no/fish, no photoshop
resting the dough for
3 hours before baking
helps the sourdough
10 servings, 365 calories
1 c wheat chef, 1 c mini chocolate chips, 12 oz frozen sliced bananas, 1 c sugar, 1 t sea salt, 1 T powder, 1 T vanilla, 1 T cinnamon, 2 c white whole wheat flour, 1 c silk whole next milk
mix, pour into parchment-lined loaf pan, rest 3 hours uncovered room temperature, place in cold oven set to 425 F, 80 minutes
1 pound of rolled up
phyllo dough from the freezer
thawed on the counter
source, 8 servings
8 sliced tomatoes+s&p+1/2 diced red onion, 1 lb phyllo, 1 c vegan crème fraiche; toppings: red pepper flakes, pesto, basil, 2 c vegan ricotta
spread crème on phyllo, add veggies, 400 F, 30 minutes; add toppings
an extra ear of
corn that was cut off the cob
& in the freezer
kernels from 1 ear corn, 2 c grated zucchini, 4 eggs, 8 oz shredded colby jack, 1 T powder, 1 t kosher salt, 2 T sugar, 3 c flour
mix, pour into parchment-lined baking dish, 375 F, 45 minutes
add the cooked pasta
to the tomatoes while it
is still a bit warm
source, 6 servings
2 c halved small tomatoes+oil&balsamic vinegar+s&p; 8 oz orecchiette, cooked; 8 oz halloumi, pressed & chopped, browned in oil; 1 c parsley+basil, 1 sliced red onion, 6 diced persian cukes
combine tomatoes & pasta, add rest
big blue moon setting
while the heron flies across
the just rising sun
source, 4 servings
12 oz spiral pasta, s&p, olive oil, red pepper flakes, vegan parm, 1/2 c chopped walnuts, 2 c chopped broccoli, 2 T lemon juice, 1 c parsley+basil
heat oil, spices, nuts, broccoli; brown broccoli, remove broccoli & nuts; add pasta+water, cook, drain; return pasta & broccoli to pot, add rest
salt the zucchini
& the tomatoes while the
bread dough is rising
dough: 1 c wheat chef, pinch kosher salt, 2 c flour, 3/4 c water, 1 T sugar; toppings: 1 sliced tomato+1 sliced zucchini+2 t kosher salt; basil, vegan mozzarella & parm, s&p, red pepper flakes
knead dough ingredients 5 minutes; rest, covered, room temperature, 2 hours; form circle on parchment-covered stone, add toppings, rest 1 hour; 325 F, 70 minutes
this year’s baby chicks
instinctively know that fall
is going to come
source, 4 servings
olive oil, cumin, s&p, red pepper flakes, 2 t minced garlic, 1 sliced onion, 1 c minced celery, 4 c cooked chickpeas, zest & juice of 2 lemons
cook oil, spices, garlic, onion, celery, until soft & browning; add peas & lemon, cook through, mashing some
no reason to grow
zucchini in the garden
since it’s always free
source, 4 servings
kernels from 1 ear corn, 1 chopped tomato, 1 chopped zucchini, 1 chopped onion, 2 t minced garlic, olive oil, s&p, red pepper flakes, 1 t oregano, 1 T catsup, 1/4 c white wine, 1 c israeli couscous, 2 c water, 6 oz vegan mozzarella, 1/2 c vegan parm; toppings: basil, more vegan parm
cook oil, spices, veggies, herbs, catsup 10 minutes; add couscous, wine, cook 2 minutes; add water, cheeses, top with more parm; 375 F, 20 minutes, broil; add toppings
like an upside down
cake with peaches but the cake
is made of biscuits
peaches: 4 quartered peaches, 1/2 c sugar, pinch salt, 1/4 c maple syrup, 1/2 stick vegan butter; biscuits: 1 3/4 c flour, 1/4 c sugar, 1 T powder, 1 t soda, pinch salt, 1/2 stick room temperature vegan butter, 1 c vegan sour cream
biscuits: mix, form 8 balls; peaches: boil all but butter & peaches, add butter, peaches, cook 10 minutes; place biscuits on top of peaches, top with more sugar & sour cream; 350 F, 50 minutes; rest 10 minutes, turn out
corn from the roadside
stand means someone else worried
about the raccoons
source, 4 servings
1 c israeli couscous, 3 c water, kernels from 3 ears corn, 1 stick vegan butter, s&p, red pepper flakes, 1/2 sliced onion, 2 sliced leeks, 2 T minced garlic; toppings: scallions, basil, vegan parm, more s&p, more red pepper flakes
sauté corn, 4 T butter, spices, until softening; remove half & blend with rest of butter, more spices; to half in pot add more spices & all but water, cook 2 minutes; add water, cook until couscous is done; add blended corn; serve with toppings
haikuveg 