one haiku, one pic/one recipe, no meat, no/fish, no photoshop
no starter, just rye
or wheat chef right out of the
refrigerator
1 c rye or wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, scant 2 c flour
stir, adding water if needed; chill, covered, 15 hours; fold 5x to form ball, proof 4 hours, covered, room temperature; oil & sprinkle with sea salt; bake in preheated dutch oven, lid on, 450 F, 45 minutes
this bread can be made
without sourdough starter
just mix and let rise
1 c rye chef+1 c rye flour+1/2 c water, covered, rested 8 hours, room temperature; 4-5 c white flour, pinch yeast, 1 t kosher salt, 1 c room temperature water
knead to combine; chill, covered, overnight; fold 5x, rest, covered, room temperature, 3 hours; bake in oiled preheated dutch oven, lid on, 450 F, 60-70 minutes
a little beating
adds air to make them softer,
fluffy & airy
24 servings, 120 calories
2 c unsweetened vanilla almond milk, 1 c oj, 2 T namaste egg replacer, 3 c white whole wheat flour, 1 t kosher salt, 1 T powder, 1 T vanilla, 8 packets stevia, 1 c chopped walnuts, 1 c raisins
beat first 3+1 c flour until foamy, mix in rest, use silpat, 350 F, 20 minutes
white throated sparrows
say “old peabody;” their heads
come in two colors
source, 6 servings
dough: 1 packet yeast+1 t honey+2 c warm water, 2 c white whole wheat flour, 3/4 c plain yogurt, 1 T olive oil, pinch salt, 3 c white flour; filling: 1 c feta, crumbled+2 T oregano leaves+1/2 c basil blended with 1 t minced garlic, s&p, 1 T olive oil
stand yeast mixture 5 minutes, knead in rest; rise 1.5 hours; form 6 disks on floured wax paper, fill and pinch closed, brush with olive oil, rest 30 minutes; bake seam side down on oiled parchment on a cookie sheet, 400 F, 25 minutes
bake on just one side
until brown and crispy but
insides are tender
source, 2 servings
1.5 lbs broccoli, cut up+s&p+olive oil; sauce: 2 T soft vegan butter+3 T olive oil+2 T sherry vinegar+2 T dijon
bake broccoli on oiled foil on a cookie sheet, 450 F, until crispy; remove from heat, toss with sauce
mourning doves shiver
puffing their feathers out like
they’ve gotten a shock
8 servings, 250 calories
4 c rye flour, 1 T powder, 1 t kosher salt, 1 T vanilla, 1 T cinnamon, 1 t ginger, 8 packets stevia, 2 c frozen banana slices, 2 c unsweetened vanilla almond milk
mix all but 1 c bananas, pour into parchment-lined cast-iron pan, top with rest of bananas & more cinnamon, 400 F, 1 hour
snow flakes in the air
vanish into ripples when
hitting the warm pond
8 servings, 225 calories
1 c oats, 1 c white whole wheat flour, 2 c cocoa, 3/4 c so delicious unsweetened vanilla coconut milk yogurt, 1 T powder, 1 T vanilla, 1 t kosher salt, 2 c unsweetened vanilla almond milk, 8 packets stevia, 10 oz reduced-sugar jam
mix all but jam, pour batter in parchment-lined cast-iron pan, swirl jam on top, 375 F, 45 minutes
higher temperature
yields caramelized banana
and soft sweet cherries
12 servings, 120 calories
4 (4-oz size) containers gerber bananas, 1 T namaste egg replacer, 1 t kosher salt, 1 T vanilla, 8 packets stevia, 1 t cinnamon, 1.5 c white whole wheat flour, 16 oz frozen cherries
mix, use silpat, 400 F, 25 minutes
migrating birds come
back to the feeder, not seen
since last October
12 servings, 184 calories
1 can pumpkin, 2 T chia seeds+1/2 c warm water, 1 T powder, 1 t kosher salt, 8 packets stevia, 1 c white whole wheat flour, 3 c old-fashioned oats, 10 oz wegmans triple berry jammin
mix all but jam, make indented balls on silpat-covered baking stone, top with jam, 400 F, 20 minutes
after a spring snow
the fields are white but steam comes
from the flowing pond
source, 4 servings
1 cauliflower rubbed with olive oil, s&p; 1 T olive oil, 2 sliced onions, s&p; pesto: zest & juice of 1 lemon, 1/2 c cilantro & parsley, 1/4 c olive oil, 1/4 c walnuts, 1 clove garlic, kosher salt & pepper
in a cast-iron pan, heat onion, oil, salt, cook 10 minutes, add 3/4 c water; add cauliflower, wrap with foil, 400 F, until soft; make pesto in food processor; uncover cauliflower, 450 F, until browned, basting with juices; top with pesto
