one haiku, one pic/one recipe, no meat, no/fish, no photoshop
gooey and cakey
with little bits of chopped up
candy all throughout
24 servings
1 c chopped candy, 1 c chocolate chips, 1 c elmhurst milked cashews, pinch sea salt, 1 stick earth balance vegan butter, soft; 2 namaste egg replacer eggs, 1/2 c brown sugar, 1/2 c sugar, 1 t soda, 1 T vanilla, 3 c flour
cream butter and sugars, beat in all but candy, chocolate; mix in rest; use silpat, 375 F, 11 minutes
char the veggies in
the cast-iron pan and then
use it for baking
source, 6 servings
2 T olive oil, 2 onions & 1 pepper, sliced; 4 T minced garlic, kosher salt & pepper, cumin, chili powder, hot sauce, 1 can fire roasted tomatoes, 1/4 c sour cream, 2 c shredded cheese, 2 cans black beans, rinsed & drained; 1 c pumpkin, 8 6-inch flour tortillas, warm; cilantro
heat oil, spices, hot sauce, onion & pepper on stove until partly charred; puree half of charred veggies with tomatoes, pumpkin, sour cream; add beans, half of cheese to remaining veggies; pour half of sauce in oiled cast-iron pan; roll beans in tortillas and arrange in pan, add rest of sauce, cheese; 425 F, 10 minutes; broil; top with cilantro
raspberries straight from
the freezer will keep them
from turning too red
12 servings, 226 calories
1 stick earth balance vegan buttery sticks, 1/2 c sugar, 1/2 c brown sugar, 2 namaste egg replacer eggs, 1 T vanilla, 1 T powder, 1 t kosher salt, 2 c flour, 1/2 c elmhurst milked walnuts, 2 c frozen raspberries
cream butter, sugars, beat in all but berries, mix in berries; use silpat, 375 F, 25 minutes
chill dough overnight
then leave at room temperature
for a few hours
source, 2 servings
dough: 2.5 c flour, 1 t kosher salt, 3/4 t yeast, 1 t olive oil, scant c warm water; sauce: canned tomatoes blended with kosher salt, olive oil; toppings: basil, olive oil, kosher salt, red pepper flakes, miyokos fresh vegan mozzarella
knead dough 3 minutes, rest 15 minutes, knead 3 minutes, chill overnight, bring to room temperature; form 2 rounds, add sauce, toppings; bake singly on preheated stone, 500 F, 5-10 minutes or until browning
broil the tops with
a little sauce to make them
caramelized and brown
source, 4 servings
pudding: 2 T butter, 1/2 c chopped dates, 2 t lemon zest, 1 t soda, 1/4 c hot water, 1 c pumpkin puree, 1/2 c brown sugar, 1 t cinnamon, 1 t cardamom, pinch sea salt, 1 c flour; sauce: 1/2 c brown sugar, 1/3 c pumpkin puree (rest of can), 1/4 c cream, pinch sea salt, 1 stick butter, 2 T bourbon; toppings: crème fraiche, sea salt
pudding: combine dates, water, butter, zest, soda, stand 10 minutes; add rest; bake in buttered ramekins, 350 F, 25 minutes or until tops are just firm; microwave sauce ingredients until smooth; spoon some sauce over puddings, broil; serve with remaining sauce, toppings
when asked why dried beans
are worth the effort, smile
and nod knowingly
10 servings
2 lbs dried pinto beans, soaked overnight in 2 inches water, 2 T kosher salt, 2 t soda; 4 bay leaves, 1/2 c balsamic, 1/2 c maple syrup, 1/2 c lemon juice, 2 T smoked paprika, 2 T oregano
simmer soaked beans and bay leaves, covered, until tender; add rest, cook 20 minutes, allowing bottom crust to form
they only taste like
banana to people who
don’t like bananas
24 servings, 102 calories
1 can pumpkin, 1 (4-oz size) container gerber bananas, 1/2 c d’vash date nectar, 2 namaste egg replacer eggs, 1 T cinnamon, 1 T vanilla, 1 T powder, 1 t kosher salt, 1/2 c lilly’s stevia-sweetened dark chocolate chips, 4 c oat flour
mix, use silpat, 350 F, 15 minutes
the chipmunks who eat
the fallen-down birdseed have
gone on vacation
source, 6 servings
sauce: 2 peppers, halved; 1 tomato, halved; 1 bulb garlic, top cut off; 1 onion, top cut off; olive oil, kosher salt & pepper, 2 T sherry vinegar, 1 T maple syrup; cake: 2 c israeli couscous, cooked in salted water; kosher salt & pepper, 8 green onions, halved, fried in olive oil until crispy; olive oil, 6 oz spinach, wilted in hot olive oil; 1 c full fat plain yogurt, 1 c shredded mozzarella, 1/2 c grated pecorino, 1/3 c flour, 2 eggs, 2 T minced garlic, 1 T coriander, 1 T basil
sauce: roast veggies with little oil, salt & pepper, on foil, garlic & onion wrapped in foil, 425 F, 40 minutes; blend with rest and more olive oil; cake: combine all but some fried onions, press into hot well-oiled pan, cook 10 minutes, slide onto plate, cook other side 10 minutes, adding oil and shaking pan as needed; top with more pecorino and remaining onions
butter added 4
times and cheese added 2 times
and some sugar too
source, 12 servings
3 c flour, 3 T sugar, 1 T powder, 1 t kosher salt, 1 stick cold butter, 1 stick melted butter, 2 c shredded cheese, 1 c buttermilk, 1 egg
chop cold butter into dry ingredients; add egg, buttermilk, all but 1/2 c cheese to form very shaggy dough; make 12 loose balls on silpat, drizzle with 1/3 of melted butter, sprinkle rest of cheese; 375 F, 15 minutes, drizzle with 1/3 melted butter, bake 15-20 minutes until golden; drizzle with rest of melted butter
the first autumn snow
the dog acts like he’s never
seen snow in his life
24 servings, 68 calories
1 can pumpkin, 1 (4-oz size) container gerber bananas, 6 packets stevia, 1 T powder, 1 t kosher salt, 1 T vanilla, 1 T cardamom, 2 namaste egg replacer eggs, 2 T ground flax, 1/4 c lemon juice, 2 c frozen blueberries, 3 c oat flour
mix, use silpat, 375 F, 15 minutes
haikuveg 