a winter weather
advisory, schools closing,
pot of pears bobbing
pears, cored; 1:2 sugar:water; cinnamon stick, vanilla bean paste, orange peel
simmer until tender, serve hot or cold, plain or with yogurt, ice cream, or ricotta
poached pears
Author: haikuveg
one haiku, one pic
one recipe, no meat, no
fish, no photoshop
after-thanksgiving squash bake
after vegetables
mixed with butter and salt– just
rainbow vegetables
6 servings
olive oil, vegetable bouillon paste, 1 can diced tomatoes; unpeeled delicata squash, unpeeled potatoes, onion, sliced thin; 1 can artichoke heart quarters, drained; black pepper, Italian seasoning, dried minced garlic
generously coat the bottom of a cast-iron pan with oil, then a layer of bouillon, pour in tomatoes and their juice, layer veggies, then artichokes, sprinkle with pepper, garlic, Italian seasoning; bake 425 F until vegetables are tender and top is browning, tent with foil if needed, serve with parm and red pepper flakes
chocolate banana chia pudding
november snow melt:
the dog on the patio
sunning his belly
3 servings, 226 calories
1 (4 oz-size) container gerber bananas, 4 packets stevia, cinnamon, vanilla, 1/2 c whole chia seeds, 2 c warm water, 2 T cocoa
blend, chill 2 hours, top with cinnamon and stevia-sweetened chocolate chips
gingerbread cookies
lemon frosting or
vanilla, chocolate chips or
plain, dipped in coffee
previous version, 24 servings, 180 calories unfrosted
3 c white whole wheat flour, 2 t ginger, 2 t cinnamon, 1 t salt, 1/2 t black pepper, 1/2 t soda, 1/2 t powder, 1/2 c canola oil, 1/2 c molasses, 1/2 c brown sugar, 2 T ground flax, 1/2 c warm water, 1 c mini chocolate chips, icing: powdered sugar, lemon juice, lemon zest; or powdered sugar, vanilla, water, cocoa (optional)
mix in a stand mixer until a ball forms, roll out on wax paper, cut out and bake on parchment, 350 F until tops are firm, cool, frost
banana chocolate chip muffins
one muffin powers
a morning run through the snow
with sneakers and spikes
previous version, 24 servings, 238 calories
5 (4 oz-size) containers gerber bananas, scant c sugar, 4 c white whole wheat flour, 2/3 c canola oil, 4 T whole chia seeds, 1 t salt, 2 t powder, 2 t soda, 1 c mini chocolate chips
mix, drizzling in water if necessary, use silpat, 350 F, 20 minutes
no-bake chocolate pie
summer is over
many open sleeves of grahams
from past campfires
1 stick melted butter, 1 sleeve grahams, 2 T sugar processed in the food processor and pressed into the bottom of a pie dish; 1 c warm milk, 1 c sugar, 3 T flour, 1 T cocoa, 3 yolks lightly beaten, 2 T butter, 1/2 t vanilla, 1/4 t salt; fresh whipped cream made with vanilla extract and sugar
in a pan, combine the sugar, flour, cocoa, milk, yolks; cook 5 minutes or until thick, remove from heat and add butter, vanilla, salt; chill in crust, top with whipped cream and cocoa
open pantry spaghetti squash bake
the pile of squash
from the now-frozen garden
slowly gets smaller
6 servings
1 large spaghetti squash, halved and roasted at 425 F with bouillon paste or miso, maple syrup, and olive oil, removed from rind when cooked; 1 sauteed onion, 1 can artichoke hearts, drained; 1 small can tomato paste, 1 can diced tomatoes, Italian seasoning, cheese or vegan cheese
oil a cast-iron pan, spread squash in the bottom, followed by veggies, tomatoes and paste, spices, cheese; 425 F until top is brown
classic soft vegan chocolate chip cookies
good olive oil,
just enough brown sugar, and
vanilla extract
previous version, 18 servings, 169 calories
2c flour, 1/2 c sugar, 1/2 c brown sugar, 1 t salt, 1 t soda, 1 t vanilla, 2/3 c chocolate chips, 1/4 c unsweetened cashew milk, 1/4 c olive oil
knead until a very crumbly dough forms, wet hands or drizzle in warm water if necessary; make 18 flattened balls on parchment, 325 F, 18 minutes
three-ingredient donuts
smooth on the outside
caramelized on the inside
with some chocolate chips
source, 12 servings, 197 calories
5 (4 oz-size) containers gerber bananas, 3 c oat flour, 2 c unsweetened cashew milk, 1/2 c stevia-sweetened chocolate chips (optional), cinnamon (optional)
mix until combined, spoon into silpat donut pans, 350 F, 75 minutes or until cooked through
lentil soup with kale chips
tired feet, snow flakes
in the air, standing right next
to the fireplace
source, 4 servings, 412 calories
olive oil, 1 chopped onion, 2 grated carrots, 4 t garlic, coriander, turmeric, chili powder, salt, pepper, 6 c broth, 1 lb red lentils, zest and juice of 2 lemons; 5 c kale leaves, rubbed with oil and salt, baked at 425 F until crispy
cook veggies in oil and spices until soft, add lentils and crisp them a little before adding broth, simmer until tender, immersion blender, add lemon and zest, season to taste, serve with kale
