one haiku, one pic/one recipe, no meat, no/fish, no photoshop
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
when pureeing cooked
chickpeas some water may need
to be added in
12 servings, 200 calories
1/2 lb chickpeas, cooked & pureed; 4 oz banana puree, splash vanilla, pinch salt, 8 packets stevia, 1/2 c oats, 1/2 c cashews, 1 bag lily’s stevia-sweetened chocolate chips, 1 t soda
food processor, chips last; use parchment-lined cast-iron; 425 F, 45 minutes
raccoons can learn how
to chew through bungee cords at
night when humans sleep
source, 16 servings, 200 calories
2 sticks vegan butter, 6 c rice krispies, 1/2 c cocoa, 1 bag vegan marshmallows
melt all but krispies, add krispies, press into parchment-lined 9×13 dish, cool & slice
add the passata
& then keep adding water
until it is done
source, 6 servings
16 oz tomato passata, 1 c orzo, 3 c hot water, 1 sliced onion, olive oil, 1 smashed clove garlic, s&p, 1 c shredded vegan parm; toppings: more basil, lemon juice, red pepper flakes, balsamic glaze
brown onion, garlic, oil, s&p; add orzo, passata; ladle in water until done, add rest; serve with toppings & bread
halfway through adding
the hot broth add the kernels
from 2 ears of corn
source, 6 servings
1 sliced leek, 2 T butter, s&p, 1 c arborio, 1/2 c wine, 6 c hot broth, kernels from 2 ears corn, 1 c shredded parm, 1/4 c cream; toppings: lemon juice, basil, green onion, red pepper flakes, balsamic glaze
brown leeks, butter, s&p; add rice, wine; ladle in hot broth & corn; add rest, serve with toppings
1 sunflower in
the garden that the chickens
didn’t eat the seed
source, 4 servings
batter: 2 eggs+2/3 c flour+2/3 c milk+2 T canola; peaches: 2 sliced peaches+2 T maple syrup+3 T butter+splash vanilla+2 T milk+pinch salt+pinch cinnamon; toppings: yogurt, honey
bake batter in parchment-lined dish 425 F, 16 minutes; cook down peaches; top pancake with peaches, toppings
husked corn directly
on the hot grill browned on all
sides until popping
grilled corn cut off cob, shredded mexican cheese, lime juice, basil
combine
haikuveg 