one haiku, one pic/one recipe, no meat, no/fish, no photoshop
slice & top with sweet
or savory & put the
rest in the freezer
8 servings, 165 calories
1 c wheat chef, pinch sea salt, 2 c buckwheat flour, 2 c water
stir, cover & chill 24 hours; remove from fridge & rest 5 hours; cook in greased cast-iron skillet, flipping once
a scraping noise &
then a pause as the ice falls
from the roof to ground
12 servings, 135 calories
1 c wheat chef, 1 egg, 2.5 c frozen raspberries, 10 packets stevia, 1 T vanilla, 2 t powder, 1 t sea salt, 2 c white whole wheat flour, 1 c warm water
mix, use siltpat, 375 F, 25 minutes
people who don’t like
vegan cheese may not have tried
the quality brands
24 servings, 85 calories
1 lb whole wheat elbows, cooked; 1/3 c pasta water, 1/2 c follow your heart grated vegan parm, 4 slices chao smoked original vegan cheese slices, 1 T dijon, 1 c mooala unsweetened vanilla almond milk
heat all but pasta until thickening, add pasta; gently press into muffin-paper lined silpat muffin pans, sprinkle with more parm; 450 F, 20 minutes
acorn squash from the
garden roasted, mashed & jarred
stored in the freezer
18 servings, 100 calories
2 c roasted mashed acorn squash, 1 c wheat chef, 3 eggs, 12 packets stevia, 1 t sea salt, 1 t powder, 1 T vanilla, 1 T cinnamon, 1 T cardamom, 2 c white whole wheat flour
mix, use silpat, 400 F, 20 minutes
mix on saturday
morning & chill until it’s
time to bake sunday
10 servings, 290 calories
1 c wheat chef, 1 c dried pears, 1/2 t sea salt, 1/2 c sugar, 3 eggs, 3 c white whole wheat flour, 1 c water
stir, rest 1 hour; fold 8x, chill 22 hours covered; rest 1 hour, place loose log in parchment-lined loaf pan, rest 4 hours; slash top, 400 F, 1 hour; rests: covered, room temperature
tying fluorescent
tape to the chicken fence to
notify the plow
source, 6 servings, 260 calories
1 c wheat chef+3/4 c flour+6 T water; 1.5 c flour+1/3 c water; 1 t salt, 2 t soda, 2 T maple syrup, big salt
stir chef mixture, rest 12 hours, chill 12 hours covered; add flour mixture, form ball, rest 1 hour; fold in salt, rest 30 minutes; fold & rest 30 minutes 4 more times; form pretzels, rest on greased silpat-covered baking sheet 30 minutes; boil in 4 c water+soda+syrup 45 seconds/side, place on paper towels; place on greased silpat-covered baking sheet, paint with more syrup & big salt, rest while oven heats; 450 F, 30 minutes; folds: 4x with wet hands; rests: covered, room temperature
the rooster prefers
to sleep in a nest box with
his favorite hen
10 servings, 170 calories
3.5 c old fashioned oats, 1/2 c ground flax, 1 c cocoa, 2 t salt, 1 t soda, 1 T vanilla, 12 packets stevia, 1 c warm water
food processor; make paper-sized rectangle on parchment-lined baking sheet; 300 F, 40 minutes; break up
mini sourdough
chocolate chip cookies would be
a different project
24 servings, 210 calories
1 c wheat chef, 2 eggs, 2 c flour, 1 bag mini chocolate chips, 1 t soda, 1 t sea salt, 2 t vanilla, 1/3 c sugar, 3/4 c brown sugar, 1/2 c canola oil
mix, use silpat, 375 F, 15 minutes
no aquafaba
no waking up the yeast, no
rising, no proofing
source, 8 servings
dough: 2 c flour, 1 T powder, 1 t salt, 1/4 t soda, 1/4 c canola oil, scant 3/4 c nut milk+1 t cider vinegar; filling: 1 stick soft vegan butter, 1/2 c brown sugar, 1.5 t cinnamon, 3/4 c chopped toasted pecans; glaze: 4 oz soft vegan cream cheese, 1 c powdered sugar, 1 T nut milk, 1 t vanilla
dough: form ball, roll out; filling: combine, spread over dough; roll up dough, slice; 400 F, 25 minutes in greased baking dish; glaze: combine, pour over rolls
the eggs do not need
to be beaten in their own
bowl before adding
6 servings
8 oz sliced mushrooms+1 sliced onion+2 t minced garlic+2 c chopped broccoli+s&p+olive oil; 8 eggs, 2 c shredded cheddar, 1/4 c grated parm, 1/4 c cream, 1/4 c bread crumbs
cook down veggie mixture in cast-iron pan, add rest except crumbs; 300 F, 25 minutes; add crumbs, broil; serve with hot sauce
haikuveg 