one haiku, one pic/one recipe, no meat, no/fish, no photoshop
the orange 3-ring
binder with glossy pages
of old recipes
previous version, 12 servings, 155 calories
1/4 c canola, 1.5 c white whole wheat flour, 1/2 c sugar, 1 c frozen blueberries, 2 T namaste egg replacer, 3/4 c elmhurst milked walnuts, 2 t powder, 1/2 t salt, 1 t vanilla
mix, use silpat, 400 F, 20 minutes
blacken onion and
garlic in the broiler
or a gas burner
source, 4 servings
1 lb black-eyed peas, soaked overnight in 2-inches water; 1 peeled, halved, blackened sweet onion; sachet: 1 halved & blackened bulb garlic+10 peppercorns+4 cloves+2 bay leaves; 1 T olive oil, 1 T smoked paprika, pinch salt, 1 T maple syrup
simmer until tender, remove sachet, cook down, allowing bottom crust to form
blender ricotta
needs only as much water
as the blender needs
cheese source, grapes source; 6 servings
cheese: 2 c blanched slivered almonds, 2 T lemon juice, 1 T nutritional yeast, 1 T herbs, 1/2 – 1.5 c warm water, 1/2 t sea salt; grapes: 1 lb grapes, 2 T brown sugar, 2 T maple syrup, 1 t lemon peel, 1/4 c cassis
cheese: blend; grapes: 450 F in glass baking dish, 45 minutes or until sauce is caramelized
red squirrel poking its
head through a crack in the shed
where bird food is stored
source, 4 servings
2 lbs cubed butternut squash, 3 sliced shallots, 1/2 stick vegan butter, 1 T sage, 1 T rosemary, s&p, pinch red pepper flakes, 1/2 c white wine, 3 c broth, 2 c ditalini, zest & juice of 1 lemon, vegan parm & ricotta
brown butter; add shallots, herbs, spices, cook 2 minutes; add squash, cook on high heat until softening, browning, caramelizing; add broth, wine, pasta, cook until done; add lemon juice, top with cheeses, zest, more herbs & spices
zucchini salted
and drained in a colander
while the tofu fries
source, 2 servings
3 small zucchini, cut into fries, salted, drained; 1 lb pressed tofu, cut into rectangles, dredged in 1/2 c cornstarch+1 t onion powder+1 t salt; 2 T canola oil, sauce: 1/2 c apricot preserves+2 t water+2 T rice vinegar+2 T tamari+pinch red pepper flakes+1 t onion powder
fry tofu in oil on both sides until crispy; serve with zucchini & sauce
saffron blooms into
little orange, yellow &
red specks in the dough
1 c wheat chef, 1 c chopped pecans+walnuts, 1 t salt, 1 T st. germain, 1 c elmhurst milked almonds, pinch saffron, 3 T diastatic malt powder, 2 c flour
stir, rest 1 hour, fold, rest 5 hours, fold, rest 14 hours, form loose floured ball, rest 30 minutes, slash top; 450 F, preheated dutch oven, lid on, 15 minutes; 400 F, lid off, 30 minutes; rests: covered, room temperature; folds: 8x
spoon onto baking
sheets & after cooling frost
on the flattened side
source, 24 servings, 325 calories
2 sticks soft butter, 1 3/4 c sugar, 4 eggs, 1 c milk, 1/2 t vanilla, 1/4 t lemon extract, 2.5 c cake flour, 2.5 c flour, 1 t powder, 1/2 t salt; icing: 4 c powdered sugar, 1/3-1/2 c hot water, 1 oz melted bittersweet chocolate
cream butter & sugar, beat in rest, use silpat, 375 F, 25 minutes; icing: mix sugar & water, add chocolate to half; frost
maple syrup &
extra nuts for bitter greens
in winter pesto
source, 4 servings
1 lb cooked unsalted big lima beans & liquid; pesto: 4 green onions, 2 c spinach, 2 c basil, 1/4 c pine nuts, 1/4 c pecans+walnuts, 1 t salt, 1-2 T maple syrup, zest & juice of 1 lemon, 1/2 c olive oil, 1/2 c bean liquid; 1/2 stick vegan butter, browned; toppings: s&p, lemon zest, red pepper flakes, vegan parm
pesto: food processor; heat beans in liquid, serve with slotted spoon; top with butter, pesto, toppings
oil free batter
can need an oiled iron
even if nonstick
11 servings, 200 calories
2 c white whole wheat flour, 1/4 c cocoa, 1/4 c ground flax, 1/4 c namaste egg replacer, 1/4 c diastatic malt powder, 1/4 c cacao nibs, 1 T vanilla, 1 t salt, 1 t powder, 2 t cardamom, 10 packets stevia, 2 3/4 c elmhurst milked hazelnuts, 1/2 c water
mix, cook
knead crust with fingers
until it’s past the stage of
being pebbly
source, 8 servings, 360 calories
crust: 2 sleeves crushed graham crackers+3 T sugar+4 T canola+1 T nut milk; filling: 3 c elmhurst milked almonds, 1/4 c cornstarch, 1/3 c sugar, 3 T cocoa, pinch salt, 1/4 c chocolate chips, 1 t vanilla
press crust onto oiled pie plate, 350 F, 10 minutes; boil filling ingredients except chips & vanilla until thick, add rest, pour into crust, chill
haikuveg 