one haiku, one pic/one recipe, no meat, no/fish, no photoshop
the more alcohol
the less elbow grease needed
to scoop it later
source, 4 servings
1 c pumpkin+1 c cider+1 t cinnamon+1 T maple syrup+pinch black pepper+1 t nutmeg+1/2 t ginger; 1 t vanilla, 1/4 c rum, 2 c cider
simmer pumpkin mixture 10 minutes, add rest, chill 4 hours; churn, freeze
fry the garlic &
onion & spices until
brown & then sauté
source, 4 servings
8 oz pasta, cooked; 2 c lightly-salted & cooked chickpeas+2 c liquid, half mashed; 1 T rosemary, 2 c italian parsley, 2 cloves garlic, 1 sliced onion, s&p & red pepper flakes, olive oil, vegan parm, zest & juice of 1 lemon
fry onion, garlic, rosemary, spices, oil 2 minutes; cook 10 minutes, add mashed chickpeas & liquid, cook down; add pasta, parsley, lemon, more olive oil; top with more red pepper flakes, vegan parm
a mourning dove dies
its mate walks around it all
night and cries to it
1 c wheat chef, 1 c pumpkin, pinch yeast, 1 t kosher salt, 2 T maple syrup, 2 T olive oil, 1 T vanilla, 1/2 c cider, 2.5 – 3 c flour
combine, rise 5 hours, covered, room temperature; form oiled ball sprinkled with more salt & sugar, stand 30 minutes; 425 F, 70 minutes, dutch oven, cover on
almost summer but
the sourdough starter smells
like fresh-picked apples
8 servings, 300 calories
1 c wheat chef, pinch yeast, 1 t kosher salt, 1 t vanilla, 2 T olive oil, 2 T maple syrup, 1 c lily’s stevia-sweetened chocolate chips, 1/2 c water, 2 c white whole wheat flour
stir; chill, covered, 15 hours; knead 4x to form ball; stand room temperature, covered, 6 hours; form flattened disk on silpat-covered stone, rest 1 hour, sprinkle with stevia; 425 F, 20 minutes
two baby grosbeaks
brave enough to come to the
feeder together
20 servings, 160 calories
2 c chickpea flour, 1 T namaste egg replacer, 1 t soda, 1 t kosher salt, 1 T vanilla, 2/3 c brown sugar, 2 T olive oil, 1 c mini chocolate chips, 1 c mooala almond milk, 1/2 c cocoa
mix, use silpat, 350 F, 15 minutes
the clematis blooms
purple on one side and white
on the other side
1 c wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, 2 c flour, 2 T sliced vegan butter, 1 T grated vegan parm
stir, chill, covered, 15 hours; fold 5x to form ball, proof 6 hours, covered, room temperature; oil & sprinkle with more parm; bake in preheated dutch oven, lid on, 450 F, 55 minutes
halve the lemon and
use the tongs to squeeze it on
the veggies when flipped
4 servings, 225 calories
1 sweet potato, 6 small tomatoes, 2 kale leaves, 4 broccoli leaves, 2 shallots, 2 leeks, 1 lemon; 1.5 c chickpea flour+1.5 c water+s&p; toppings: olive oil, s&p, nutritional yeast, cilantro, basil, parsley
halve potato, leeks, shallots; grill veggies until blackening, squeezing with lemon; wedge sweet potato; pour chickpea mixture into parchment-lined cast-iron pan, arrange veggies in pan, add toppings; 375 F, 45 minutes
last autumn’s seeds push
up the landscaping plastic
tacked on the garden
6 servings, 120 calories
12 oz silken tofu, 1 can pumpkin, 1 can apricots in juice, 8 packets stevia, 1 T vanilla, 1 t kosher salt, 2 T namaste egg replacer, 1 T almond extract, 2 T cornstarch
blend all but apricots (including juice), pour into parchment-lined cast-iron pan; top with apricots, more stevia, cinnamon; 375 F, 30 minutes; 425 F, 30 minutes or until set up
oil the dough well
on both sides and then cook it
well on both sides too
2 servings
dough: 1 c wheat chef, 2 – 2.5 c flour, 1 t kosher salt, 1 t yeast, 1 T olive oil, 1/2 c water wrist temp; toppings: marinara+vegan mozz+basil+s&p; arugula+vegan parm+small white beans+pepperoncini
knead dough 5 minutes; rise, covered, room temperature, until doubled; form 2 balls; chill, covered, 2+ hours; stand room temperature 30 minutes; shape into rounds, oil both sides well with more oil; grill on 1 side, cover down, 3-5 minutes until grill marks form; flip, add toppings except basil, s&p; grill, cover down, 3-5 minutes until cheese melts; add basil, s&p
some almond flour
instead of oil gives a
little crunchiness
12 servings, 240 calories
4 (4-oz size) containers gerber bananas, 1 bag lily’s stevia-sweetened chocolate chips, 1 T powder, 1 t kosher salt, 1 T vanilla, 2 1/4 c rye flour, 1 c almond flour, 4 packets stevia, 1 T cinnamon
mix, make balls on parchment-covered stone, sprinkle with more stevia & cinnamon, 425 F, 15 minutes
haikuveg 