Author: haikuveg

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

baked crispy tofu with tomatoes & tiny pasta

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bluejays knock the seeds

down to the patio where

the chickens eat them

source, 3 servings

1 lb pressed firm tofu, cubed; 1 T olive oil+pinch s&p+1 T cornstarch+1 t garlic powder+1 t oregano; 1 pint halved small tomatoes+1 sliced red onion+2 t minced garlic+2 t balsamic vinegar+1/2 t oregano+pinch s&p+2 T olive oil; 3 c cooked ancini di pepe; toppings: cilantro, balsamic glaze

dredge tofu in cornstarch, arrange tofu & veggies on separate halves of parchment-lined baking dish, 425 F, 40 minutes or until crispy, turning halfway through, broil; serve with pasta & toppings

cinnamon raisin sourdough toaster waffles

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the cardinal sends his

wife to the feeder to see

if anyone’s home

17 4-inch waffles, 125 calories

1 c wheat chef, 1 t salt, 1 t soda, 1 T vanilla, 1 T cinnamon, 10 packets stevia, 1/4 c ground flax, 1 c raisins, 2 c white whole wheat flour, 2 c mooala unsweetened vanilla almond milk, 1 t canola oil (for greasing)

mix, rest 20 minutes, cook 1/4 c batter on greased nonstick iron

lemon & basil sourdough with flaky sea salt

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a basil plant on

the windowsill pretending

it’s still summertime

1 c wheat chef, 1 t cut up basil, 1 t salt, 2 T diastatic malt powder, juice of 1 lemon, 1 thin-sliced lemon, 2 T sugar, 3 c flour, 1 1/4 c water

mix all but slices, rest 1 hour, fold, rest 10 hours, fold, rest 12 hours, form loose floured ball, slash top, sprinkle with more flaky sea salt, rest 30 minutes; bake in preheated dutch oven, 465 F, lid on, 30 minutes; 425 F, lid off, 15 minutes, add slices, bake 5 minutes; rests: covered, room temperature; folds: 8x

chocolate chip toaster waffles

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small waffles for the

freezer, to the toaster or

the microwave too

18 4-inch waffles, 120 calories

2.5 c white whole wheat flour, 1 c lily’s stevia-sweetened chocolate chips, 10 packets stevia, 1 t kosher salt, 1/2 t powder, 2 T vanilla, 1 t cinnamon, 1/2 t nutmeg, 2 T namaste egg replacer, 3 T canola (including 1 T for greasing), 2.5 c mooala unsweetened vanilla almond milk

mix, cook 1/4 c batter on greased iron (even if nonstick)

black-eyed peas with blackened onion & garlic

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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

vegan ricotta & roasted grapes

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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

tiny pasta & butternut squash

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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

crispy tofu nuggets

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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 & 3 nut sourdough with st. germain

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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