Author: haikuveg

one haiku, one pic one recipe, no meat, no fish, no photoshop

maple & chocolate chip sourdough loaf with sea salt

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potatoes planted

so deep in the ground make their

way to the surface

10 servings, 290 calories

1 c wheat chef, 1 t sea salt, 1 c ricemilk chocolate chips, 1/4 c maple syrup, 3/4 c silk whole next milk, 2 c white whole wheat flour

stir, rest 1 hour; fold, rest 1 hour; fold, rest 8 hours; fold, rest 13 hours; gently place in parchment-lined loaf pan, rest 5 hours; top with more salt & syrup; place in cold oven set to 400 F, 50 minutes; oven off, 15 minutes; rests: covered, room temperature; folds: 8x

glossy white sourdough ciabatta

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the baking shows would

criticize this bread dough as

very overprooved

1 c wheat chef, 1 t sea salt, 3 c flour, 1.5 c water

stir, rest 1 hour; fold, rest 3 hours; fold, rest 6 hours; fold, rest 12 hours; pour into parchment-lined dutch oven, rest 6 hours; place in cold oven set to 500 F, 30 minutes covered; 10 minutes uncovered; 15 minutes on oven rack, 400 F; 15 minutes oven off; rests: covered, room temperature; folds: 8x

no mixing bowl pomegranate cake

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add oil 1st &

grease bottom & sides of the

parchment in the pan

8 servings, 270 calories

2 c frozen pomegranate seeds, 1/2 c canola oil, 2/3 c brown sugar, 1/2 c mooala unsweetened vanilla almond milk, 1/2 t sea salt, 1 t powder, 1 c white whole wheat flour, 1/4 c namaste egg replacer, 1 t vanilla

gently combine all but seeds in parchment-lined cast-iron pan, top with seeds, 350 F, 70 minutes

basil sourdough with olive oil & sea salt

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some balsamic in

the dough makes it easier

to work with & shape

1 c wheat chef, 1/4 c cut up basil, 1 t sea salt, 1 T olive oil, 2.5 c white whole wheat flour, 1 t balsamic vinegar, 1 1/4 c water

stir, rest 1 hour; fold, rest 1 hour; fold, rest 3 hours; fold, rest 6 hours; fold, rest 12 hours; gently place in parchment-lined dutch oven, rest 2.5 hours; slash top, top with more olive oil & sea salt; place in cold oven set to 500 F, 30 minutes covered; 15 minutes uncovered; 10 minutes on oven rack; 10 minutes oven off; rests: covered, room temperature; folds: 8x

vegan caprese waffles

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2 eastern kingbirds

sitting on the picket fence

a first-time sighting

13 4-inch waffles, 120 calories

2 c halved small tomatoes, 2 oz cut up vegan mozzarella, 3/4 c grated vegan parm, 1/4 c cut up basil, 1/4 c namaste egg replacer, s&p, red pepper flakes, 2 c white whole wheat flour, 1 c water

mix, cook 1/4 c batter on greased nonstick iron

canela chocolate chip muffins

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2:1 sugar

to water, canela sticks,

boil for syrup

24 servings, 140 calories

8 oz banana puree, 4 oz pumpkin puree, 1/4 c canela syrup, 1/2 c sugar, 1/2 t sea salt, 2 t powder, 2 t vanilla, 1/4 c namaste egg replacer, 1/4 c powdered almond butter, 1/2 c silk whole next milk, 1 bag lily’s stevia-sweetened chocolate chips, 3 c white whole wheat flour

mix, spoon into silpat muffin tins, sprinkle with more sugar & cinnamon, 400 F, 18 minutes

rose & cardamom biscotti

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as with vanilla

extract, rosewater is not

as good as it smells

previous version, 30 servings, 175 calories

scant 3/4 c silk whole next milk+1 t cider vinegar; 1 stick very soft vegan butter, 1/2 c brown sugar, 1/2 c sugar, 1/4 c namaste egg replacer, 1 T rosewater, 1 t sea salt, 3 t powder, 1 bag chocolate chunks, 3 c white whole wheat flour, 1/2 c pecans, 2 t cardamom

form 2 logs on silpat-covered stones; 350 F, 30 minutes; slice, 350 F, 10 minutes