one haiku, one pic/one recipe, no meat, no/fish, no photoshop
quart jar of berries
in the fridge from just a few
minutes picking time
8 servings, 290 calories
1 c wheat chef, 2 eggs, 1 quart raspberries, 1 c sugar, 1 t sea salt, 2 t powder, 1 T vanilla, 1 c cocoa, 1 c white whole wheat flour
mix, pour into parchment-lined cast-iron pan, 425 F, 40 minutes
blanching & blending
the perfect treatment for the
stemmiest basil
source, 4 servings
3 c basil, 1 lb angel hair, 1 stick room temperature vegan butter, salt
blanch basil, cook pasta in same water; blend basil+butter+salt, adding pasta water if needed; top pasta with butter & more basil
cake, berries & sauce
baked in 1 cast iron pan
ready for whipped cream
source, 4 servings
12 oz berries+1 T lemon juice+1/4 c sugar+pinch salt; 1/2 stick melted vegan butter, 2 t lemon peel, 1/2 c sugar, 3/4 c flour, 2 t powder, 1/2 t salt, 1/3 c silk whole next milk, 1 1/4 c hot water, powdered sugar
combine all but berries, water, powdered sugar; spoon into buttered cast-iron pan; add berries, water; 425 F, 30 minutes, top with powdered sugar
potato galette
can be flipped piecemeal instead
of turning it out
source, 4 servings
6 thinly sliced potatoes, olive oil, s&p, nutmeg, rosemary; persillade: 1 t tarragon+1/4 c parsley+2 t minced garlic+1 T lemon juice+salt
heat oil, rosemary, s&p, nutmeg; arrange potatoes in 2 layers, top with more oil/spices/herbs; cover & brown on both sides; top with persillade
roasting tomatoes
revives the ones that have been
on the countertop
source, 4 servings
4 c halved small tomatoes+3 cloves garlic+olive oil+salt; 2 1/4 c israeli couscous cooked in 2 3/4 c broth; dressing: 1/4 c olive oil+1/4 c warm water+1 T lemon juice+s&p; 1/2 c halved kalamata olives+parsley/tarragon/mint/s&p
roast tomatoes until shriveled; remove garlic+1/2 c tomatoes & blend into dressing; add remaining tomatoes to olives; serve veggies over couscous & top with dressing+more herbs
it’s harder to count
baby chickens when they’re as
big as their parents
12 servings, 480 calories
streusel: 10 T melted butter+2 c flour+2 c sugar+pinch salt; 1 1/3 c flour, 1 t salt, 1 t lemon peel, 1 T lemon juice, 1 c sour cream, 2 eggs, 2/3 c half & half, 1/2 t soda, 3 T powder, 1 bag chocolate chips
reserve 1/2 c streusel, add rest, pour into greased nonstick muffin tin, add streusel, 375 F, 25 minutes
raspberries & eggs
never been inside of a
refrigerator
4 servings, 220 calories
3 eggs, 4 oz banana puree, 2.5 c raspberries, 1/2 c flour, 1/3 c silk whole next milk, 1 t sea salt, 2 T vanilla, 2 T sugar
mix, pour into parchment-lined cast-iron pan, 425 F, 40 minutes
if no backyard hens
the egg can be replaced with
some egg replacer
6 servings, 220 calories
1 c wheat chef, 1.5 c flour, 1 T sugar, 3/4 c warm silk whole next milk, 1 t sea salt; wash: 1 egg+1 T next
stand mixer 10 minutes, cover & chill 22 hours, make rolls on parchment-covered stone, proof uncovered room temperature 3 hours, wash & salt tops, 450 F, 20 minutes
shelling peas in the
morning sun before it storms
in the afternoon
4 servings, 200 calories
4 eggs, 1 c peas, 1 sliced green tomato, chives+dill, 1 oz sliced vegan mozzarella, 1/4 c grated vegan parm, 1/2 c flour, 1/3 c silk whole next milk, s&p, 1 t dijon
mix, pour into parchment-lined cast-iron pan, 425 F, 30 minutes; broil; toppings: herbs/balsamic glaze/sriracha
if using eggs that
aren’t from fluffy little hens
just 4 will suffice
previous version, 24 servings, 300 calories
1 c wheat chef, 3 c white whole wheat flour, 2 t soda, 1 t cinnamon, 1 t nutmeg, 1 t sea salt, 2 c sugar, 1 c canola oil, 6 eggs, 1 can pumpkin, 1 bag mini chocolate chips
mix, 350 F, 1 hr in parchment-lined 9×13 pan
haikuveg 