one haiku, one pic/one recipe, no meat, no/fish, no photoshop
serve with vegan creme
fraiche, pomegranate seeds, or
vanilla ice cream
source, 6 servings
6 cored pears, 1 bottle red wine, 1 1/4 c sugar, 1 t peppercorns, 1 cinnamon stick, 1/2 t allspice
simmer until pears are soft, remove pears, reduce to syrup, pour over pears
35 degree
october night leaves carrot
tops bending over
source, 4 servings
salad: chopped avocado+rice vinegar, cabbage, cooked edamame, tomato, cuke, daikon, green onion; dressing: 2 carrots, 2 shallots, 2 T ginger, 1/4 c rice vinegar, 1/4 c miso, 1/4 c toasted sesame oil, 6 T olive oil
chop & arrange veggies, blend dressing
walking in the woods
rocks & sticks hiding under
the dry crispy leaves
source, 30 servings, 165 calories
1 can pumpkin, 1/2 c wheat chef, 1 stick soft vegan butter, 8 oz vegan cream cheese, 1 t soda, 1 t sea salt, 1 t vanilla, 2 t cinnamon, 1 t nutmeg, 1/2 c sugar, 1/2 c brown sugar, 1 bag vegan chocolate chips, 2.5 c white whole wheat flour
mix, use silpat, 350 F, 18 minutes
autumn spices don’t
just have to apply to things
made out of pumpkin
16 servings, 175 calories
4 c frozen sliced bananas, 1/2 c chia seeds, 1 bag lily’s stevia-sweetened chocolate chips, 2 T pumpkin spice, 1 t kosher salt, 1 T vanilla, 1 t soda, juice of 1 lemon, 1.5 c white whole wheat flour, 1.5 c mooala unsweetened vanilla almond milk
mix, bake in parchment-lined 9×13 pan, 400 F, 45 minutes
counting the new points
on the bucks that have grown up
over the summer
previous version, 12 servings, 270 calories
1/2 c wheat chef, pinch yeast, pinch sea salt, 3/4 c elmhurst milked hazelnuts, 2 T namaste egg replacer, 1 stick soft vegan butter, 2 T sugar; 6 oz semisweet chocolate, chopped; 2.5 c flour, 1 T maple syrup
mix all but syrup, rest, covered, 1 hour, fold 8x; chill, covered, 20 hours; rest, covered 5 hours; form pretzels, brush with syrup, sprinkle with more sea salt, rest 30 minutes; bake on silpat-covered stones, 350 F, 30 minutes
on top of yogurt,
a smoothie bowl, with some fruit,
or all by itself
2 c oats+1 t sea salt+1/2 c maple syrup
spread in thin layer on parchment-lined baking sheet, 350 F, 20 minutes or until just browning
rosemary in the
garden, ready for cookies
even after frost
source, 24 servings
1.5 c flour, 1/2 c powdered sugar, 2 T sugar, pinch sea salt, 1/2 c olive oil, 1 t cut up rosemary, 4 oz chopped semisweet chocolate
form ball, make flattened circle on parchment-covered stone, sprinkle with more sugar, 325 F, 20 minutes, slice while hot
broiled potatoes
with arugula salad
and dressing on top
source, 6 servings
8 medium potatoes, sliced thin; olive oil, 1/2 c follow your heart vegan parm+1 t kosher salt+1/2 t pepper+1 T cornstarch; 6 c arugula; dressing: 1/2 c tarragon white wine vinegar+1/4 c olive oil
alternate potatoes, drizzle of olive oil, & cheese in oiled cast-iron pan, 4 layers each, reserving some cheese; 375 F, 35 minutes covered with foil, gently compress top; 35 minutes uncovered, compress top; broil; serve with greens, dressing, remaining cheese
beans in a quart jar
dried chili, coriander
picked in midsummer
6 servings
1 quart dried beans, 1 T dried coriander seeds, 3 dried chilis, 1 bay leaf, 2 t kosher salt, 1 T smoked paprika, 1 T balsamic vinegar, 2 T maple syrup
make sachet with coriander+chilis+bay leaf; simmer beans in 2 inches water & sachet until tender; remove sachet, add rest, cook down
the first woodpecker
of the fall, a hairy or
is it a downy?
12 servings, 200 calories
1 c wheat chef, 1 t kosher salt, 1/2 c maple syrup, 2 T olive oil, 1 T vanilla, pinch orange zest, 1/4 c water, 1 c white flour, 2 c white whole wheat flour
stir; rest, covered, 1 hour, fold 8x; rest, covered, 3 hours; form log on silpat-covered stone, rest 1.5 hours; 375 F, 25 minutes; slice, 375 F, 25 minutes
