one haiku, one pic/one recipe, no meat, no/fish, no photoshop
a hot oven makes
a crunchy outside and a
soft chewy inside
12 servings, 105 calories
1 c warm tea+1/4 c ground flax+6 packets stevia, 1/2 c pumpkin puree, 1 t kosher salt, 1 t soda, 1 T vanilla, 2.5 c white whole wheat flour
mix, bake on silpat, 425 F, 15 minutes
a bowl of water
a podcast in the earbuds
the wontons are wrapped
filling: 8 oz firm tofu, pressed & diced; 1.5 c baby spinach+1/2 c scallions, salted & squeezed dry; 1/4 c diced celery, 1 T tamari, 1 T chile crisp; sauce: rice vinegar+sesame oil+maple syrup+tamari+chile crisp; 50 wonton wrappers
combine filling & wrap; bake on parchment-covered baking sheets, 350 F, 35 minutes, serve with sauce
just before it’s light
enough to turn off the lights
the birds are outside
source, 16 servings, 175 calories
2 T flax + 6 T water, 1 c pumpkin puree, 1/2 c nut butter, 1/2 c melted coconut oil, 1/4 c maple syrup, 2 t vanilla, 3/4 c cocoa, 1/2 t soda, 1/2 t salt, 1/2 c stevia-sweetened chocolate chips
mix all but chips, pour into parchment-lined 8×8 pan, sprinkle with chips, 350 F, 45 minutes
when baking with oats
sometimes using just water
is the best liquid
10 servings, 200 calories
2 3/4 c old-fashioned oats, 1 3/4 c rye flour, 1 t kosher salt, 1 T vanilla, 1 T powder, 2 T ground flax, 6 packets stevia, 2.5 c frozen raspberries, 2 c water
mix, pour in oiled loaf pan, 350 F, 75 minutes
chili and cornbread
in a cheesy muffin to
eat while standing up
24 servings, 165 calories
2 c aquafaba, 1 can black beans, rinsed & drained; 3/4 c sliced dry-pack sundried tomatoes, 2 c shredded vegan parm, 1/4 c maple syrup, 1 t chili powder, 1 t smoked paprika, 1 T powder, 2 c cornmeal, 1.5 c flour; toppings: 1/2 c shredded vegan parm, sweet & hot jalapeños
mix, use silpat, top with cheese & jalapeño slice, 350 F, 20 minutes
drizzle oil last
so the rest of the toppings
don’t slide off the sides
12 servings, 225 calories
2 c aquafaba wrist temp, 1 packet yeast, 1 T sugar, 1 t kosher salt, 5 c flour; toppings: 2 T maple syrup, 1 t kosher salt, 2 T olive oil
knead 5 minutes, rise 1 hr; make 12 knots, place on silpat on 2 rimmed baking sheets, add toppings, rest 30 minutes; 400 F, 25 minutes
lots of glue to make
them not-crumbly enough
to eat in the car
27 servings, 130 calories
2 (4-oz size) containers gerber bananas, 2 c cocoa, 1/2 c d’vash date nectar, 1 c lilly’s stevia-sweetened chocolate chips, 1 c almond flour, 1 c chopped walnuts, 1 t cinnamon, 1 t kosher salt, 1 t vanilla
food processor, pulsing in chips at end, form balls, freeze until set
the birds never stay
still long enough to find their
page in the bird book
24 servings, 80 calories
4 (4-oz size) containers gerber bananas, 6 packets stevia, 2 namaste egg replacer eggs, 1 t soda, 1 t kosher salt, 1 T vanilla, 1 t cinnamon, 1 T cardamom, 1/2 c lilly’s stevia-sweetened chocolate chips, 1 c cocoa, 2 c white whole wheat flour
mix, use silpat, 350 F, 13 minutes
orange, blueberry
applesauce, bananas and
even lemon peel
16 servings, 160 calories
2 (4-oz size) containers gerber bananas, 1/2 c unsweetened applesauce, 6 packets stevia, 1 T lemon zest, 1 T vanilla, 1 T powder, 1 t kosher salt, 2 T ground flax, 1 c quaker steel cut 3-minute oats, 1 c oj, 3 c white whole wheat flour, 1 lb frozen blueberries
mix all but lemon zest & 4 packets stevia, pour into 2 oiled loaf pans, sprinkle with rest, 350 F, 1 hour
a cookie sheet with
raised sides will make the baking
a less stressful thing
2 c warm water, 1 T sugar, 1 packet yeast, 2 c white whole wheat flour, 1 t kosher salt, 2 c white flour; 3 large shallots caramelized in 1 stick vegan butter & 1 t kosher salt
knead all but shallots with dough hook 5 minutes, rise 30 minutes; stretch into 10×14 rectangle, spread shallots, roll up, put some shallots on top; rest 30 minutes on parchment-covered cookie sheet; 425 F, 30 minutes
