one haiku, one pic/one recipe, no meat, no/fish, no photoshop
make coconut rice
then fry it so it soaks up
even more oil
source, 4 servings
2 c rice cooked in one can coconut milk, salt, pepper, and 1 c water or as needed, cooled; 1/4 c canola oil, 1/2 c chopped scallions
heat oil and add rice and half of the onions, press until flat, fry on both sides until crispy, garnish with more onions
bulbs are just planted;
across the world someone is
harvesting crocus
1 c unsweetened cashew milk heated in the microwave with one pinch saffron, cooled to wrist temp; 3 T coconut oil, 2 T sugar, 1 packet yeast, 3 c flour, pinch salt; for the filling: coconut oil, sugar, chopped chocolate
add yeast, oil, and sugar to milk and saffron and wait until yeast foams; knead in flour and salt, adding more flour if dough is sticky, knead 10 minutes; rise until doubled, stretch into a rectangle and sprinkle with filling, roll lengthwise and slice in half lengthwise, leaving an inch uncut at one end, twist sections together and then close into a ring; proof 30 minutes, bake on parchment, 350 F, 30 minutes or until golden
fluffy and light, the
cake tastes like a graham cracker
with caramelized pears
2 sticks butter, room temp; 2/3 c brown sugar, 4 bosc pears, quartered and peeled; 2 c flour, 1 t powder, 1 t ginger, pinch salt, 1/4 t soda, 1/2 t nutmeg, 2 eggs, 1/2 c molasses, 3/4 c water, for the sauce: 1/2 stick butter, 1/2 c sugar, 1 egg yolk, 2 T water, 2 T bourbon
place one stick butter in a cast-iron pot in a 350 F oven, when melted, stir in 1/3 c brown sugar and arrange pears in the pan, bake 20 minutes or until soft; cream remaining butter and brown sugar, beat in eggs, mix in remaining ingredients on slow speed; spoon batter over pears in over and bake until a knife comes out clean, about 30 minutes; let stand 10 minutes and run a knife around cake before turning out carefully; for the sauce: heat butter and sugar on the stove, add yolk and water and simmer 5 minutes, stirring; remove from heat and stir in bourbon
for the roasted squash
use very little oil
to mimic french fries
source, 10 servings
5 c butternut squash, cubed, roasted in the oven with salt, pepper, olive oil, smoked paprika; 1 onion, sliced thin and caramelized on the stove in oil; 1 lb orecchiette, cooked al dente; 1 lb kale leaves, 1/4 c fresh sage, chopped; 1 c cream, 1 c white wine, 2 c broth, 2 t minced garlic, 1 c raw butternut squash cubes
heat the raw squash with oil and garlic and cook 5 minutes, add 1/2 c broth and reduce 5 minutes, add kale, onion, wine, and remaining broth and reduce 10 minutes, add cream and reduce heat, add sage, pasta, and squash, serve with parm
for breakfast, snack, school
lunch, after-school snack, after
sports snack, bedtime snack
previous version, 24 servings, 186 calories
2 c white whole wheat flour, 1 c white flour, 1 c sugar, 1 T powder, 1 t salt, 1 T vanilla, 1/4 c ground flax, 2 c unsweetened soy milk, 1/2 c canola oil, 1 c chocolate chips
mix, use silpat, 350 F, 22-24 minutes, sprinkle with sugar after 10 minutes in the oven
chocolate chunks, chocolate
drizzle, chocolate cake — just not
too sweet for breakfast
2 c white whole wheat flour, 1/2 c sugar, 1/2 c cocoa, 2 t powder, 1/2 t soda, 1/2 t salt, 1/2 t vanilla, 1/3 c chopped chocolate, 1.5 c unsweetened cashew milk, 1/4 c olive oil, 1 mashed ripe banana
mix, oil an 8×8 pan, 350 F, 40-45 minutes or until a knife comes out clean, drizzle with melted chocolate
olive oil and
chocolate chips with cinnamon:
a cake-y cookie
18 servings, 171 calories
2 c unsweetened applesauce, 1/2 c olive oil, 5 packets stevia, 1 t soda, 1 t powder, 1 t vanilla, 1 t salt, 1 t cinnamon, 2 c oat flour, 1.5 c white flour, 1 c stevia-sweetened chocolate chips
stir until combined, use parchment, 350 F, 15-18 minutes
basil with brown spots,
chives big enough to stick a
finger inside them
source, 4 servings
2 cans white beans, rinsed and drained, 4 c greens, 1/4 c walnuts, 6 shallots, roasted in olive oil and salt
dressing: 1/4 c olive oil, 1 c herbs, 1 t minced garlic, zest and juice of 1 lemon, 1 T white wine vinegar, 1 t maple syrup, s & p — immersion blender, double if necessary
