Author: haikuveg

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

chickpeas & round pasta

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the kitchen window

shows the rabbit living by

the shed chewing twigs

source, previous version, 6 servings

1 lb dried chickpeas, soaked overnight in 8 c water, 1 t soda, 1 t kosher salt, simmered until tender; 1 clove smashed garlic+red pepper flakes+kosher salt+1 T rosemary fried in 4 T olive oil until golden; 2 T olive oil, 2 cloves smashed garlic, tiny can tomato paste, 1/2 c round pasta, 4 c hot chickpea water, kosher salt & black pepper, red pepper flakes, vegan parm

heat oil, garlic, spices, cook until golden, add tomato, peas, pasta, cook until bottom starts to brown, add water, mixing in bottom crust, simmer until brothy & pasta is done; top with garlic oil, parm

bread knots

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drizzle oil last

so the rest of the toppings

don’t slide off the sides

12 servings, 225 calories

2 c aquafaba wrist temp, 1 packet yeast, 1 T sugar, 1 t kosher salt, 5 c flour; toppings: 2 T maple syrup, 1 t kosher salt, 2 T olive oil

knead 5 minutes, rise 1 hr; make 12 knots, place on silpat on 2 rimmed baking sheets, add toppings, rest 30 minutes; 400 F, 25 minutes

double chocolate energy balls

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lots of glue to make

them not-crumbly enough

to eat in the car

27 servings, 130 calories

2 (4-oz size) containers gerber bananas, 2 c cocoa, 1/2 c d’vash date nectar, 1 c lilly’s stevia-sweetened chocolate chips, 1 c almond flour, 1 c chopped walnuts, 1 t cinnamon, 1 t kosher salt, 1 t vanilla

food processor, pulsing in chips at end, form balls, freeze until set

crispy tofu & spring rolls with tamarind sauce

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one sauce for dipping

the spring rolls and for frying

the crispy tofu

4 servings

sauce: 14 oz tamarind concentrate+2 T maple syrup+1/4 c rice vinegar+2 T tamari; rice: 2 c rice cooked in 1 can coconut milk, 1 t kosher salt, 1 c water; tofu: 32 oz extra firm tofu, pressed, cubed; 2 T olive oil, 1/4 c cornstarch; rolls: lettuce & basil wrapped in 8 spring roll wrappers; toppings: avocado, mango, kimchi, lemon & lime wedges, cilantro

coat tofu in cornstarch, fry in oil until brown, deglaze with half of sauce, serve with toppings on rice; serve rolls with remaining sauce

chocolate cardamom breakfast cookies

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the birds never stay

still long enough to find their

page in the bird book

24 servings, 80 calories

4 (4-oz size) containers gerber bananas, 6 packets stevia, 2 namaste egg replacer eggs, 1 t soda, 1 t kosher salt, 1 T vanilla, 1 t cinnamon, 1 T cardamom, 1/2 c lilly’s stevia-sweetened chocolate chips, 1 c cocoa, 2 c white whole wheat flour

mix, use silpat, 350 F, 13 minutes

5 fruits loaf

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orange, blueberry

applesauce, bananas and

even lemon peel

16 servings, 160 calories

2 (4-oz size) containers gerber bananas, 1/2 c unsweetened applesauce, 6 packets stevia, 1 T lemon zest, 1 T vanilla, 1 T powder, 1 t kosher salt, 2 T ground flax, 1 c quaker steel cut 3-minute oats, 1 c oj, 3 c white whole wheat flour, 1 lb frozen blueberries

mix all but lemon zest & 4 packets stevia, pour into 2 oiled loaf pans, sprinkle with rest, 350 F, 1 hour

white bean, garlic, & rosemary soup

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one cup of pasta

is not a lot but it will

thicken up the soup

previous version, 6 servings

1 lb white beans, soaked overnight in 2 inches water, 1 t salt, 1/2 t soda, simmered until tender; 1 can diced tomatoes, cloves of 1 bulb garlic, 5 sprigs rosemary, 1/2 c olive oil, 4 c broth, 1/2 t kosher salt, 1/2 t red pepper flakes, vegan parm, 1 c pasta

fry rosemary, garlic, salt, pepper in oil until brown; puree beans, tomatoes, broth; add pasta & garlic oil, cook down; top with garlic, rosemary, parm

caramelized shallot swirl bread

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a cookie sheet with

raised sides will make the baking

a less stressful thing

2 c warm water, 1 T sugar, 1 packet yeast, 2 c white whole wheat flour, 1 t kosher salt, 2 c white flour; 3 large shallots caramelized in 1 stick vegan butter & 1 t kosher salt

knead all but shallots with dough hook 5 minutes, rise 30 minutes; stretch into 10×14 rectangle, spread shallots, roll up, put some shallots on top; rest 30 minutes on parchment-covered cookie sheet; 425 F, 30 minutes

cinnamon rolls

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stretch out the dough with

hands to avoid having to

wash the rolling pin

source, 8 servings, 320 calories

dough: 1 packet instant yeast, 2.5 c flour, 1 T sugar, 1 T maple syrup, 1/2 t salt, 3/4 c warm water, 1/4 c aquafaba, 2 T canola oil; filling: 1 T canola oil, 1/3 c brown sugar, cinnamon, cardamom; topping: 1 T canola oil

knead dough with dough hook 5 minutes; form 10×14 rectangle, top with filling, roll up, slice, place in parchment-lined baking dish, cover with topping, stand 30 minutes; 350 F, 28 minutes