one haiku, one pic/one recipe, no meat, no/fish, no photoshop
they’re probably gone
but give the hummingbirds food
one last time this fall
12 servings, 120 calories
2 (4-oz size) containers gerber bananas, 6 packets stevia, 1 t kosher salt, 1/4 c ground flax, 3/4 c cocoa, 2 c white whole wheat flour, 1 c unsweetened vanilla almond milk
mix, scoop round spoonfuls on silpat, 400 F, 15 minutes
best baked in a pie
dish to avoid cleaning the
oven later on
source, 6 servings
8 tomatoes halved; 2 T olive oil, 2 T butter, kosher salt, 5 ears corn, 1 bunch scallions, cut up; 1/2 c white wine; crust: 2 c shredded cheddar, 1 stick butter, cold; 1/2 c cold water, 2 c flour
roast tomatoes, oil, butter, salt, 400 F, 15 minutes; add corn, scallions, wine, roast 15 minutes; chop/knead together crust, roll out, place in pie dish, add filling with slotted spoon (serve extra over pasta), fold edges in; 400 F, 45 minutes
contains a full can
of pumpkin like all pumpkin
recipes should do
previous version, 24 servings, 160 calories
1/2 c date syrup, 1 can pumpkin, 1 T vanilla, 1/4 c olive oil, 6 c white whole wheat flour, 2 T powder, 1 t salt, 2 T pumpkin pie spice, 1/2 c lilly’s stevia-sweetened chocolate chips
knead to form crumbly dough, bake 2 logs on silpat, 350 F, 30 minutes, slice, bake 20 minutes
open the green shade
umbrella and clinging to
the post is a bat
previous version, 12 servings, 85 calories
3 (4-oz size) containers gerber bananas, 1 c white whole wheat flour, 1/2 t powder, 1/3 c unsweetened vanilla almond milk, 1/2 c lilly’s stevia-sweetened chocolate chips, 1/2 t salt, 1/2 t vanilla, 1/2 t cinnamon
mix, use silpat, 350 F, 18-20 minutes
after baking they
will soak up melted butter
and taste just like fried
source, 12 servings, 295 calories
1 3/4 c flour, 1 1/4 t powder, 1 t salt, 2 t cinnamon, 1 t nutmeg, 2 sticks earth balance buttery sticks, room temperature; 3/4 c brown sugar, 3/4 c sugar, 2 namaste egg replacer eggs, 1 t vanilla, 1/2 c cider
cream 10 T butter, brown sugar, 1/4 c white sugar; beat in rest except remaining butter, sugar, 1 t cinnamon; use silpat, 350 F, 25 minutes or until firm, stand 5 minutes, remove; top with rest, melting butter
tomato plants bent
to the ground, bursting out of
their metal cages
crust: 1 3/4 c flour, 1/2 t sugar, 1/2 t kosher salt, 1 stick cold butter, 1 egg, 2 T water; filling: 3 tomatoes, sliced & salted; 1 T minced garlic, 1 c chopped basil, 2 c chopped parsley, 2 T olive oil, 2 T dijon, 1 c shredded parm, salt & pepper
chop/knead crust together, roll out on wax paper, bake pricked with a fork in a pie dish 375 F, 25 minutes; combine filling except tomatoes, place on crust, add tomatoes; add additional olive oil, salt, pepper; bake 1 hour
any kind of plums,
even those that aren’t so ripe
will work in this cake
3/4 c sugar, 1 stick butter, soft; 1 c flour, pinch salt, 2 eggs, plum halves to cover top, toppings: sugar, lemon juice, cinnamon
cream butter, sugar, beat in rest except plums; pour in buttered pie dish, place plums skin up, add toppings; 350 F, 1 hour
serve with red pepper
flakes, parm, and crusty bread to
mop up all the sauce
source, 6 servings
3 big zucchini, sliced, roasted with oil, salt, pepper, 400 F until just brown; 6 big tomatoes, quartered; 1 onion, sliced; 2 T olive oil, 1 t sugar, salt & black pepper, 2 T minced garlic, 1/4 c basil, 2 c parm
heat oil, onion, garlic, salt, pepper, sugar, cook 5 minutes; add tomatoes, simmer 20 minutes or until tomatoes fall apart, add basil; in an oiled baking dish layer sauce, zucchini, parm, repeat; 375 F, 12 minutes, broil
one tree in the field
blushed with red leaves a few weeks
before the others
12 servings, 157 calories
2.5 c oats, 1 c oat flour, 1/2 c date syrup, 1 (4-oz size) container gerber bananas, 1 T lemon juice, 1 t vanilla, 1 t soda, 1 t salt, 1 t cardamom, 1 c frozen blueberries
mix, use silpat, 375 F, 12 minutes
slice outside and then
the kitchen won’t get covered
with zucchini juice
previous version, 4 servings
1 giant zucchini, sliced thin; 2 onions, sliced thin; 2 T minced garlic, 2 T olive oil, salt & pepper, 1/4 c flour, 3/4 c grated parm, 2/3 c arborio rice
heat oil, onion, garlic, spices, cook 3 minutes; add zucchini, cook until it releases its liquid; add flour, rice, half of parm; put in oiled baking dish, top with rest of parm, 425 F, 25 minutes; broil
