one haiku, one pic/one recipe, no meat, no/fish, no photoshop
sourdough bread with
fresh corn cut from the cob &
some shredded swiss cheese
1 c wheat chef, kernels from 2 ears corn, 1 c shredded swiss, 2 T honey, pinch sea salt, 1 c full fat oat milk, 1/4 c plain full fat yogurt, 2.5 c flour
mix, place in parchment-lined baking dish, rest warm place 2 hours; 400 F, 45 minutes
rising dough in the
sunny window with the sounds
of water outside
1 c wheat chef, 1/2 c olive oil, pinch sea salt, 2 T honey, 2/3 c shredded parm, 1/3 c half+half, 2 c flour, pinch black pepper, splash balsamic vinegar; toppings: more oil+cheese, basil
form flattened ball, rest in covered parchment-lined baking dish warm place 2 hours; top with more oil+cheese; 400 F, 30 minutes; top with basil
people who don’t like
pizza may eat it if it’s
called focaccia
dough: 1 c wheat chef, 2 c flour, pinch sea salt, 2 t sugar, 1/4 c canola oil, 1 c water; toppings: olive oil, sliced vegan mozzarella, sliced tomatoes, balsamic glaze, basil
mix dough ingredients, place in parchment-lined baking dish; rest covered room temperature 4 hours, add toppings except basil; 350 F, 45 minutes; pour excess liquid off top; 350 F, 15 minutes; on oven rack, 400 F, 20 minutes; cool in oven; add basil
making room in the
pantry for jams about to
be made for this year
12 servings, 280 calories
1 c wheat chef, pinch sea salt, 2 c white whole wheat flour, 1 c warm water, 8 oz wegmans raspberry jammin, 1 c justin’s nutella
form ball with all but jam+nutella, make rectangle on floured parchment, top with jam+nutella, roll up; place in parchment-lined loaf pan, rest uncovered room temperature 7 hours; place in cold oven set to 425 F, 45 minutes; oven off, 30 minutes
a batter-like dough
with a day long ferment makes
an airier loaf
1 c wheat chef, 3 c flour, 1 t sea salt, 1/2 c sugar, 1 c currants, 2 c unsweetened soy milk
stir, chill covered 24 hours; rest room temperature 30 minutes; pour into parchment-lined loaf pan, sprinkle with more sugar; place in cold oven set to 425 F, 55 minutes; remove from pan & paper, 425 F, 20 minutes; cool in oven
no kneading, hardly
any stirring & 15
minutes of rise time
1 packet yeast+1 T molasses+5 oz warm water; 4 c white whole wheat flour, 10 oz warm water, 1 t kosher salt, sesame seeds
rest yeast mixture 5 minutes, add all but seeds; pour into parchment-lined loaf pan, add seeds, rest warm place uncovered 15 minutes; 450 F, 20 minutes; 400 F, 30 minutes; remove from pan; upside down on oven rack, 400 F, 10 minutes
after a spring snow
watching it get dark later
into the evening
1 c wheat chef, 3 sticks melted vegan butter, 1/2 c unsweetened soy milk, 1/4 c sugar, pinch sea salt, 1 packet yeast, 4 c flour
mix; chill, covered, 24 hours; gently place in parchment-lined loaf pan, top with more sugar+salt; rest 30 minutes uncovered room temperature; place in cold oven set to 350 F, 105 minutes; cool in closed oven
on the predawn pond
ducks & geese each calling in
their own languages
15 servings, 325 calories
1 c wheat chef, 1 stick soft vegan butter, 5 eggs, 1 t sea salt, 1 T vanilla, 1/4 c sugar, 3 c white whole wheat flour, 1 c justin’s nutella
knead all but nutella 2 minutes, rest covered room temperature 5 hours; form rectangle on silpat, spread with nutella, roll, slice; rest uncovered room temperature 30 minutes; air fry 375 F with 1 T canola oil, 6 minutes
a little maple
syrup brushed on at the end
will make the salt stick
10 servings, 230 calories
2 c bread flour, 2 c white whole wheat flour, 1 packet instant yeast, 2 pinches salt, 1/4 c sugar, 1/4 c canola oil, 1 1/4 c oat milk, 1/4 c warm water; toppings: 1 T baking soda+1 T warm water; big salt, 1 t maple syrup
dough hook 8 minutes, rest 20 minutes; form pretzels with oiled hands on oiled wax paper, brush with soda water, rest 20 minutes; air fry 400 F with 1 T more canola oil, 6 minutes; top with syrup, salt
some owls need the
woodpeckers to make their nest
cavities for them
1 c wheat chef, 1/2 t pink salt, 3 c white whole wheat flour, 1.5 c cold water
knead 1 minute; rest, covered, room temperature, 12 hours; knead 1 minute; place in parchment-lined dutch oven; rest, lid on, 12 hours; slash & top with more pink salt; place in cold oven set to 500 F; 40 minutes lid on, 10 minutes lid off, 5 minutes on oven rack, 5 minutes oven off
haikuveg 