one haiku, one pic/one recipe, no meat, no/fish, no photoshop
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
wilt the noodles with
hot water, & pat tofu
dry before slicing
source, 3 servings
leaves of 3 baby bok choy+olive oil+salt; sauce: 2 T hoisin+1 t minced garlic+2 T maple syrup+2 T sesame oil+1 T sesame seeds; 1 lb sliced extra firm tofu; 1 T olive oil+2 T tamari+1 T sesame oil+10 oz ramen noodles cooked al dente; cilantro
place noodles in baking dish, dredge tofu slices in sauce & arrange in dish with no noodles under, top with remaining sauce; 450 F, 15 minutes, bottom rack; add bok choy, 450 F, top rack, 10 minutes or until crispy; top with cilantro
preheated stone in
preheated oven with ice
thrown in the bottom
2 loaves
1 c wheat chef, 1/4 c diastatic malt powder, 1 T kosher salt, 4 c white whole wheat flour, 1 1/3 c water
stir; rest, covered, room temperature, 1 hour; fold 8x, rest covered, room temperature, 8 hours; fold 8x, rest, covered, room temperature, 12 hours; form 2 logs, slash tops, rest 1 hour; bake on preheated stones with steam, upper rack; 445 F, 25 minutes; 350 F, 10 minutes
simmer pasta &
beans in one pot & the sauce
in another pot
source, 3 servings
2 c cooked white beans, 1 c pasta, 4 c broth; 1 sliced shallot+1/2 stick vegan butter+1/4 c white wine+1/4 c wine vinegar
simmer beans in broth 10 minutes, add pasta, cook until done; simmer shallot mixture 15 minutes, add to pasta; top with s&p, vegan parm
top with more lemon
zest & lemon juice, as well
as balsamic glaze
source, 6 servings
2 lbs carrots, 2 lbs potatoes, 1/2 stick vegan butter, zest & juice of 1 lemon, 1 t sea salt, pinch saffron, 1/4 c nut milk
boil chopped veggies until tender, drain, mash with rest
letting the dog out
in the winter darkness a
great horned owl calls
source, 24 servings
2 sticks soft vegan butter, 3/4 c powdered sugar, 1 T namaste egg replacer+1/4 c water, 2 t vanilla, pinch salt, 2.5 c flour, 1/2 c cacao nibs, 2 oz bittersweet chocolate
mix all but chocolate, spoon onto silpat-covered stones, 325 F, 22 minutes; drizzle with melted chocolate, sprinkle with more flaky sea salt
a hotter oven
for crispy biscotti &
caramelized flavor
24 servings, 115 calories
2 c frozen raspberries, thawed, with liquid; 1.5 c pumpkin, 1/4 c ground flax, 10 packets stevia, 1 t kosher salt, 1 t powder, 1 T vanilla, 1 c cocoa, 3 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk, 1 c lily’s stevia-sweetened chocolate chips
mix all but chips, make log on silpat-covered stone, 425 F, 25 minutes; slice, 425 F, 15 minutes; drizzle with melted chips, sprinkle with flaky sea salt
