one haiku, one pic/one recipe, no meat, no/fish, no photoshop
stand the dough snails up
& then flatten them to form
the flaky layers
20 servings, 115 calories
1 c wheat chef, 2 c pureed cooked black eyed peas, 1 c ground flax+chia, 8 oz kite hill vanilla unsweetened greek almond yogurt, pinch sea salt, splash vanilla, 1 c white whole wheat flour
knead 1 minute, rest covered room temperature 8 hours; make snails on silpat-lined stones, rest 10 minutes; stand & flatten; rest 30 minutes; 425 F, 25 minutes
beans in bread dough make
for easy kneading & a
classic crackling crust
10 servings, 190 calories
1 c wheat chef, 2 c pureed cooked black beans, pinch sea salt, 2 c white whole wheat flour
knead 2 minutes in silpat; rest room temperature lid closed 7 hours; slash top; place in cold oven set to 450 F; 45 minutes lid closed, 10 minutes lid open, 10 minutes on oven rack; 10 minutes oven off
the winter solstice
hasn’t come yet but the snow
is to the windows
16 servings, 130 calories
1 c wheat chef, 2 c pureed cooked black beans, 1/2 t sea salt, 2 c white whole wheat flour, 2 c water, 1/4 c maple syrup
mix in silpat, rest room temperature lid open 5 hours; place in cold oven set to 450 F, lid open 90 minutes
the full fat oat milk
provides sugar, sodium
protein & the fat
8 servings, 210 calories
1 c wheat chef, 2 c white whole wheat flour, 2 c full fat oatly
stir, chill covered 24 hours; pour into parchment-lined loaf pan, rest uncovered room temperature 3 hours; place in cold oven set to 375 F, 1 hour
focaccia is
an ancient bread made with a
batter & not dough
6 servings, 225 calories
1 c wheat chef, pinch sea salt, 2 c white whole wheat flour, 2 c water
mix in oiled-parchment-lined cast-iron pan; rest uncovered room temperature 6 hours; place in cold oven set to 450 F, 40 minutes
even in a warm
kitchen it can sit out &
ferment for a day
source, 12 servings, 170 calories
1 c wheat chef, 3.5 c white whole wheat flour, 2 pinches sea salt, 1.5 c water
stir in silpat, lid closed & loosely covered room temperature 24 hours; fold into loaf with generously floured hands, lid closed room temperature 2 hours; place in cold oven set to 450 F; 30 minutes lid closed, 30 minutes lid open
3 additions of
flour eliminates the
need to mix in yeast
12 servings, 240 calories
1 c wheat chef, 4 c white whole wheat flour, 2 c water, 3 oz dried tomatoes, 2 T basil, 4 oz shredded vegan parm
stir chef+1 c flour+1 c water, rest covered room temperature 12 hours; add 1 c flour+1 c water, rest covered room temperature 12 hours; knead in rest, form pretzels on oiled silpat-covered stone; rest uncovered room temperature 5 hours; place in cold oven set to 450 F, 30 minutes
somewhere between a
loaf cake & a bread no jam
or butter needed
8 servings, 230 calories
3 sliced meyer lemons+8 packets stevia+pinch sea salt+1 inch rosemary; 1 c wheat chef, 5 eggs, 2 c white whole wheat flour; toppings: 2 sliced meyer lemons, 4 packets stevia, 1 inch rosemary, sea salt
make lemon mixture in silpat, chill lid closed 12 hours; add rest, rest lid closed room temperature 10 hours; add toppings, place in cold oven set to 425 F; 30 minutes lid closed; 20 minutes lid open
the silicone bread
pan allows for no washing
of sticky glass bowls
1 c wheat chef, 2 c dried tomatoes, pinch sea salt, 1 T sugar, 1/2 c olive oil, 3 T oregano, 1 c water, 2 c white whole wheat flour
mix in silpat, chill covered 24 hours; salt top; place in cold oven set to 420 F, 30 minutes lid closed; 35 minutes lid open; 5 minutes on oven rack; cool in oven
it’s all white outside
dehydrated tomatoes
are waiting in jars
1 c wheat chef, 2 c dried tomatoes, 1 T lime juice, 1/4 c olive oil, 1/4 c herbs, 3 c white whole wheat flour, 1 t sea salt, 1.5 c water
mix, place in parchment-lined cast-iron pan, rest covered room temperature 4 hours, oil & salt top; place in cold oven set to 475 F, 25 minutes covered, 15 minutes uncovered, 10 minutes on oven rack; 350 F, 15 minutes on oven rack; 5 minutes oven off
haikuveg 