Author: haikuveg

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

pumpkin curry & yeasted naan

haikuvegLeave a comment

vegan or dairy

yogurt and milk for the naan

use plain and full fat

curry source, naan source, 4 servings

naan: 4 c flour, 2 T canola oil, 4 T yogurt, 1 packet yeast, 1 T sugar, 1 t kosher salt, 1 t powder, 1 c warm milk; curry: olive oil, 1 sliced onion, 1 T minced garlic, 2 sliced jalapeños, 1 bay leaf, 1 t dried ginger, 2 t garam masala, 2 t cumin, 1 t turmeric, 2 cans chickpeas, rinsed & drained; 1 can pumpkin, 1 can coconut cream, juice of 1 lime, cilantro; toppings: cilantro, lime wedges, rice

naan: knead to form shaggy dough, adding warm water if needed, rest 30 minutes; cook 8 flattened balls on both sides on hot heavy nonstick pan; curry: heat oil, spices, garlic, onion, jalapeños, cook 5 minutes; add chickpeas, pumpkin, cream, lime juice; simmer 10 minutes, adding water if needed; add cilantro; serve with naan and toppings

rye cookies

haikuvegLeave a comment

sourdough goes out

of fashion, then rye flour

repopulates shelves

24 servings, 170 calories

4 c rye flour, 2 (4-oz size) containers gerber bananas, 1/2 c maple syrup, 1/4 c olive oil, 2 namaste egg replacer eggs, 1 t kosher salt, 1 t soda, 1 T vanilla, 1 t cinnamon, 1 t nutmeg, 1 t cardamom, 1 t orange zest, 1 c mini chocolate chips

mix, make flattened balls on silpat, 375 F, 20 minutes

noodle bowls

haikuvegLeave a comment

take things from the fridge

put them in a bowl, warm up

in the microwave

1 serving, 350 calories

3.5 oz baked tofu, 4 oz kelp noodles, 1/4 c dried shitake mushrooms, 1 T miso or tom yum paste, 1/4 c frozen kale, toppings: pickled ginger, kimchi, roasted seaweed, furikake, herbs

cover with water, microwave, add toppings

crispy tofu & plantain bowls

haikuvegLeave a comment

wrap the tofu in

paper towel and press it

with something heavy

previous version, 4 servings

1.5 c rice cooked in 1 c water, 1 can coconut milk, pinch salt, 1 t minced garlic; 2 lbs tofu, pressed, sliced; 1 plantain, sliced; cornstarch, salt, canola oil; glaze: zest & juice of 1 lime, 1/2 c maple syrup, 1 T tamari, 1 T corn starch, canola oil; toppings: mango, avocado, kimchi, cilantro, green onion, mango coconut pepper sauce

toss tofu & plantain in cornstarch & salt; heat oil to shimmering, fry until crispy; remove from pan, deglaze with glaze ingredients, adding oil if needed; divide glaze between tofu and mango; assemble with toppings

gingerbread breakfast cookies

haikuvegLeave a comment

bake 10 minutes for

chewy cookies or 15

for crunchy cookies

80 servings, 33 calories

1 can pumpkin, 1/3 c d’vash date nectar, 2 T cocoa, 2 T ground flax, 2 T olive oil, 1 T vanilla, 1 t powder, 1 t kosher salt, 6 packets stevia, pinch black pepper, 2 t ginger, 2 t cinnamon, 1 t nutmeg, 1 t cardamom, 2 c oat flour, 2 c white whole wheat flour, 1/2 c lilly’s stevia-sweetened chocolate chips

mix in stand mixer, roll out & cut on wax paper, bake on silpat, 350 F, 10 minutes

delicata squash with cider sauce

haikuvegLeave a comment

heat the butter and

herbs and add squash while slicing

to fry a little

source, 4 servings

4 delicata squash, seeded, sliced; 1 stick vegan butter, 4 sprigs rosemary, kosher salt & pepper, cider, balsamic reduction

heat butter, herbs & spices; add squash, cover with cider, cook until tender; remove squash, reduce liquid to make a sauce; return squash to pot; serve with balsamic

brussels sprouts & feta

haikuvegLeave a comment

slice the shallots and

let them pickle while the sprouts

are caramelizing

source

brussles sprouts, halved, roasted with olive oil, salt, pepper, 400 F until caramelized and charred in spots; shallots+cider vinegar+kosher salt+pepper+sugar; feta+minced garlic+pepper; toppings: olive oil, kosher salt, date syrup

place sprouts next to cheese; top with shallots, toppings

pumpkin bundt cake

haikuveg1 Comment

toast the nuts in a

dry pan, then brown the butter

in the same hot pan

source

cake: 1 stick melted butter, 2 c brown sugar, 1/2 c olive oil, 2 eggs, 1/2 c sour cream, 1 can pumpkin 3 c flour, 1 t soda, 2 t powder, 1 1/4 t kosher salt, 2 t cinnamon, 2 t cardamom, 1/2 t allspice, 1/4 t pepper; glaze: 2 T brown butter, 1/4 c maple syrup, 1 c powdered sugar, pinch salt; topping: toasted nuts

cake: cream butter & sugar; beat in rest; bake in buttered pan, 350 F, 65 minutes or until knife comes out clean; cool & turn out; glaze: mix, adding hot water to thin as needed; glaze & sprinkle with nuts

lentil & eggplant stew

haikuvegLeave a comment

the soft mud under

the new snow shows itself on

the dog’s feet inside

source, 4 servings

2 eggplant, chopped, roasted with olive oil, kosher salt & pepper, coriander, 400 F until charred; 2 c mirepoix, olive oil, kosher salt & pepper, 1 T minced garlic, 2 T tomato paste, 1 c lentils, 1/2 c small pasta, 5 c broth, zest & juice of 1 lemon

cook mirepoix, oil, salt & pepper until soft; add garlic, tomato, cook 2 minutes; add lentils, broth, cook until lentils are done; add pasta, cook until done; add lemon; top with eggplant

pumpkin chocolate cake

haikuvegLeave a comment

first morning sun rays

reflected in the frozen

pond as glitter ice

source

cake: 1.5 sticks butter, melted; 1 1/4 c brown sugar, 1/2 c cocoa, pinch sea salt, 1/2 c pumpkin, 2 eggs, 3/4 c flour; frosting: 1 c cream, 4 T powdered sugar, 1/3 c pumpkin, 1 t vanilla; cinnamon for top

cake: whisk until smooth, bake in buttered pie dish, 325 F, 30 minutes or until top is firm, cool; frosting: whip cream, 1 T sugar; beat in remaining sugar, vanilla; stir in pumpkin until swirled; frost, sprinkle with cinnamon