Author: haikuveg

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

blood orange cake

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four shovels rest on

the picket fence outside the

door, all different shapes

previous version

1/2 c brown sugar, 3 eggs, 2/3 c sugar, 2 blood oranges, 1 stick butter, room temp; 2/3 c ricotta, 1/3 c cornmeal, 1 c almond flour, 1/2 t salt, 1/4 c apricot jam, 1 T grand marnier

line the bottom of a buttered pie dish with parchment, mix brown sugar, 1 T water, dollop on the parchment; cover with one layer of paper-thin orange slices, beat whites to stiff peaks, beat yolks, sugar, zest and juice of remaining oranges; beat in butter, mix in ricotta, cornmeal, flour, salt; fold in whites, pour into pie dish, 300 F, 40-60 minutes or until middle is just firm, cool, turn out; heat jam and combine with grand marnier, spread on top

roasted potato and bean soup

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smoked paprika and

a bunch of parsley from the

back of the fridge drawer

5 servings

3 onions & 2 potatoes, sliced and roasted with salt and oil; 4 c broth, 1 can diced tomatoes, 1 can great northern beans, rinsed and drained; 1 bunch parsley, cut up; smoked paprika, 1/4 c lemon juice

heat broth, roasted veggies, lemon, paprika, puree; add rest, simmer 20 minutes

baguettes

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snowmobiles drone while

dryer steam obscures the white

world out the window

previous version

1 packet instant yeast, 2 T honey, 4 c flour, 2 t salt, 1.5 c warm water

knead 3 minutes; rise, covered, 25 minutes; divide dough, for each half: form into a square, fold into thirds, repeat 3x, form into a baguette shape, score; proof 25 minutes on a parchment-covered stone dusted with cornmeal, 450 F, 15-20 minutes

vanilla custard and cookie parfaits

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on the right weekend

afternoon, an hour can

yield four recipes

source, 6 servings

custard: 3/4 c sugar, 1/4 c cornstarch, 1/4 t salt, 6 yolks, 3 1/2 c whole milk, 2 T butter, 2 T vanilla; cookies: 1 c sugar, 1 stick butter, soft; 1 egg, 1 T vanilla, 3/4 t powder, pinch salt, 1 1/3 c flour; meringues: 6 whites, sugar, vanilla; homemade whipped cream; sliced bananas

custard: cook sugar, cornstarch, salt, yolks, milk until thickened, stirring; remove from heat, add butter and vanilla; chill until set; cookies: cream butter, sugar, vanilla, egg, mix in remaining, bake 24 cookies on parchment, 350 F, until tops are golden; to serve: layer custard, cookies, banana, whipped cream, cinnamon, repeat

gooey pumpkin bars

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bake them just enough

to be gently cut up and

stored in the freezer

source, 12 servings, 276 calories

2 c white whole wheat flour, 1 t soda, 1/2 t powder, 1/2 t salt, 2 t pumpkin pie spice, 3/4 c brown sugar, 1 can pumpkin, 1/4 c olive oil, 1/4 c nut butter, soft; 2 t vanilla, 3/4 c chocolate chips

form dough with hands, bake in an 8×8 pan lined with parchment, 350 F, 35 minutes

chocolate-covered cookie dough

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waiting inside the

freezer for after a run

or a long work day

source, 12 servings, 517 calories

1 3/4 c flour, 1/2 c brown sugar, 1/4 c maple syrup, 1/4 c cashew milk, 1 T canola oil, 2 t vanilla, pinch salt, 1/2 c mini chocolate chips; for the coating: 3 1/2 c chocolate chips, 1.5 T coconut oil, microwaved just until melted

mix dough ingredients with hands until ball forms, cover the bottom of 12 silpat muffin cups with melted chocolate, divide dough into 12 disks and place on chocolate, cover with remaining chocolate, chill until hard, keep frozen

pots de creme

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small, sweet, and filling;

eat chocolate while the snow falls

outside the window

source, 4 servings

1/2 c cashew butter, 1/2 c coconut oil, 1/4 c cashew milk, 1/4 c cocoa, 1/4 c maple syrup, pinch salt, 1 t vanilla

microwave until liquid, stir well, divide, chill until set

oven stew

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baked in the oven

to free the stove for endless

cups of hot cocoa

previous version, 4 servings

2 sweet potatoes, 2 peppers, 1 onion, 2 T minced garlic, olive oil, cumin, salt, black pepper, 1 can diced tomatoes, chipotle tabasco, cilantro, 1 can small white beans, rinsed and drained

slice veggies, roast at 450 F with oil, spices, tabasco; combine with tomatoes, beans, cilantro in a well-oiled ovenproof dish, 450 F, until tender, serve with bread, cheese, jalepenos, tabasco