one haiku, one pic/one recipe, no meat, no/fish, no photoshop
brown sugar, pumpkin
spice, vanilla, banana
baked with nutella
24 servings, 165 calories
1 c wheat chef, 1/2 c canola oil, 12 oz banana puree, 1 c brown sugar, 1 T vanilla, 3 t pumpkin spice, pinch sea salt, 2 c white whole wheat flour, 1 t powder, 24 t nutella
mix all but nutella, spoon into oiled silpat, spoon nutella on top; rest uncovered room temperature 8 hours; place in cold oven set to 350 F, 25 minutes
vanilla, coffee
almond & apricot with
the apricot juice
17 servings, 70 calories
1 can apricot halves in juice undrained, 1 egg, 2 T vanilla, pinch sea salt, 8 packets stevia, 1 t instant coffee, 2 c white whole wheat flour, 2 c unsweetened vanilla almond milk
mix, cook 1/4 c batter on lightly oiled nonstick
the most umami
ingredients with the most
umami toppings
1 serving, 500 calories
7 oz trader joe’s pumpkin gnocchi, 3.5 oz sundried tomatoes not in oil, .5 oz dried porcini mushrooms, 1/4 c lemon juice; toppings: red pepper flakes, balsamic glaze
microwave, adding water if needed; add toppings
spaghetti squash can
be made into baked goods as
long as it’s well cooked
12 servings, 200 calories
1 c wheat chef, 2 c roasted & squeezed spaghetti squash, 1 bag lily’s stevia-sweetened chocolate chips, 2 eggs, 2 c white whole wheat flour
mix in silpat, rest 2 hours lid open; place in cold oven set to 375 F, 45 minutes lid open
early october
freeze results in a house full
of vegetables
20 servings, 220 calories
2 sticks soft vegan butter, 1 c wheat chef, 4 eggs, 1 can pumpkin, 1 c mini chocolate chips, 2 c white whole wheat flour, 1/2 c maple syrup
mix in silpat; rest room temperature 2 hours lid open; place in cold oven set to 375 F, lid open 1 hour
roast veggies plain on
parchment paper & cut up
when tender & brown
1 serving
2 tortillas, 1 c roasted spaghetti squash, 1/2 c roasted brussels sprouts, 1/4 c roasted leeks, balsamic glaze
assemble all but glaze, panini press, top with glaze
chilling the dough gives
some margin of error for
melting the butter
24 servings, 220 calories
1 c wheat chef, 2 sticks soft vegan butter, 1 bag chocolate chunks, 3/4 c sugar, 1/2 c brown sugar, pinch sea salt, splash vanilla, 1 t soda, 1 t pumpkin spice, 2 c white whole wheat flour, 1 can pumpkin
mix, spoon onto silpat-covered stones; chill 3 hours; 375 F, 18 minutes
some pumpkins are ripe
& some are just becoming
hard little green balls
20 4-inch waffles, 120 calories
1 lb lentils, cooked & pureed; 1/2 c pecans, 1/2 c oats, 1/4 c cocoa, 8 oz banana puree, 12 packets stevia, splash vanilla, pinch sea salt, 1 t soda, 1 T cardamom
food processor; cook 1/4 batter on greased nonstick iron
was 4 days ago
the last day that anyone
saw a hummingbird
24 servings, 250 calories
3 eggs, 1 can pumpkin, 1 c sugar, 4 oz banana puree, 1 c canola oil, 1 t soda, 1 t pumpkin spice, splash vanilla, pinch sea salt, 1 bag chocolate chips, 2 c white whole wheat flour
mix, use oiled silpat; 350 F, 30 minutes
farinata &
socca are both names for a
big chickpea pancake
6 servings, 200 calories
1/2 lb chickpeas, cooked & pureed; 6 oz vegan mozzarella sliced, 1 c halved small tomatoes, basil
spread peas in parchment-lined cast-iron pan, add rest; 425 F, 1 hour
haikuveg 