one haiku, one pic/one recipe, no meat, no/fish, no photoshop
a high speed blender
whips & warms up bananas
to melt the chocolate
8 servings, 260 calories
2 c frozen bananas, 6 dates, 2 T vanilla, 1/2 t kosher salt, 1 t powder, 2.5 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk, 1 c lily’s stevia-sweetened chocolate chips
blend in order until chocolate swirls, bake in parchment-lined loaf pan, 350 F, 45 minutes
12 chickens laying
12 fertilized eggs each yields
many baby chicks
1 c wheat chef, 1 T oregano, 1 t sea salt, 1 T olive oil, 1 T sugar, 1/2 c water, 2 c white whole wheat flour
stir; rest 1 hour, fold; rest 8 hours, fold; rest 14 hours, place loose ball in parchment-lined dutch oven; rest 3 hours, slash top; put in cold oven set to 465 F, covered, 30 minutes; uncovered, 15 minutes; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x
raw hazelnuts &
cashews in the dough are like
little surprises
previous version, 30 servings, 175 calories
1 stick very soft vegan butter, 2 T whole raw cashews, 1/4 c whole raw hazelnuts, 1.5 c sugar, 1/4 c namaste egg replacer+1/2 c warm water, 2 t vanilla, 1/2 t kosher salt, 3 t powder, 1 bag chocolate chunks, 2 c white flour, 1 c white whole wheat flour
form log on silpat-covered stone; 350 F, 30 minutes; slice, 350 F, 10 minutes
a high speed blender
heats up the dough just enough
to speed up rising
1 c wheat chef, 2 T sun butter, 1/2 t sea salt, 1 1/4 c white whole wheat flour, 2 t chia seeds, 6 T water
blend; rest 3 hours, fold; rest 7 hours, fold; rest 12 hours, place loose ball in parchment-lined dutch oven, slash top; put in cold oven set to 465 F, covered, 30 minutes; uncovered, 10 minutes; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x
after making sun
butter add water to the
blender to make milk
26 servings, 160 calories
1/3 c soft sun butter, 3/4 c powdered sugar, 3/4 c brown sugar, 2 T namaste egg replacer, 2 T vanilla, 1 t kosher salt, 1 t soda, 2 1/4 c flour, 1/4 c sun milk, 1 c chocolate chips, 1/4 c mini chocolate chips
cream butter & sugars, beat in rest, use silpat, 350 F, 12 minutes
pea seeds in the cold
garden soil hiding from
curious chickens
1 c wheat chef, 1 c mashed raspberries, 1 c blackberries, 5 oz sweetened dried blueberries, 1/4 c diastatic malt powder, pinch salt, 1 c rye flour, 1/2 c white whole wheat flour, 2 T chopped walnuts
form ball with all but nuts, place in parchment-lined loaf pan, top with nuts; rest, covered, 2 hours; 350 F, 80 minutes
only the dog is
aware of the moles & voles
running underfoot
source, 3 servings, 600 calories
3 c cooked black beans, 3 c cooked wild rice, 1 sliced sweet potato, 1.5 c grape tomatoes, 1 T stardust chile dipping powder, salsa verde, cilantro
arrange potato & tomatoes on separate halves of parchment-covered baking sheet, top with stardust, 425 F, until tomatoes are jammy & potatoes are crispy; top beans & rice with potato & tomatoes, salsa, cilantro
new strawberry leaves
already sprouting as soon
as snow is melted
1 c wheat chef; 1 sweet potato, sliced, boiled, mashed+ 2.5 cooking water; 3.5 c white whole wheat flour, 1/4 c diastatic malt powder, 2 pinches salt
stir, rest 1 hour; fold, rest 2 hours; place loose ball in parchment-lined dutch oven, rest 2 hours; 465 F, covered, 30 minutes; uncovered, 15 minutes; on oven rack: 400 F, 25 minutes; 375 F, 30 minutes; rests: covered, room temperature; folds: 8x
newborn calf is born
the next day it snows 2 feet
it stays in the barn
8 servings, 235 calories
1 c rye flour, 2 c white whole wheat flour, 1/4 c namaste egg replacer, 1 c lily’s stevia-sweetened chocolate chips, 10 packets stevia, 1 t sea salt, 1 T powder, 1 T vanilla, 2.5 c mooala unsweetened vanilla almond milk
mix, bake in parchment-lined loaf pan, 375 F, 70 minutes
potato water
in the dough is a magic
bread ingredient
source, 9 rolls
2/3 c mashed potato, 1/2 c warm potato water, 1/2 stick melted vegan butter, 2 t namaste egg replacer+1 T warm water, 1 t yeast, 1 T sugar, 3/4 t kosher salt, 2.5 c flour
mix all but potato & flour, rest 5 minutes; add rest, knead 5 minutes; oil ball, rest, covered, until doubled; place 9 balls in greased baking dish, rest, covered, 1 hour; 350 F, 40 minutes
haikuveg 