one haiku, one pic/one recipe, no meat, no/fish, no photoshop
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
fermenting in the
refrigerator for a
whole day and 1 night
1 c wheat chef, 2 c flour, 2 t sea salt, 2 eggs, 2 T honey, 1/2 c silk whole next milk; toppings: 1 egg+canola oil+more honey & salt
knead 2 minutes, cover & chill 24 hours, braid with oiled hands on well-oiled parchment-covered rimmed baking sheet, add toppings, place in 100 F oven, 1 hour, set oven to 350 F, 35 minutes
very sticky dough
gently pressed onto parchment
will bake beautifully
2 servings, 500 calories
dough: 1 c wheat chef+1 c flour+1/2 t sea salt+1/4 c warm water; toppings: 1/2 c tomato jam, 2 T vegan parm, basil
knead dough 2 minutes, press into parchment-lined cast-iron pan, add jam+parm, rest uncovered room temperature 3 hours, place in cold oven set to 475 F, 35 minutes, top with basil
the thinnest ice on
the pond on a cold morning
a thrown rock breaks it
1 c wheat chef, 2 c whole wheat flour, 1 c warm water, 3 T honey, 1/4 c vegetable oil, pinch sea salt flakes
stir, rest covered warm place 3 hours, gently place in parchment-lined loaf pan, top with more honey+oil+salt, rest 1 hour uncovered warm place, 350 F, 75 minutes
the pan has enough
oil if it laps over
the edge of the dough
1 c wheat chef, 1 T sugar, 2 t sea salt, 3 T olive oil, 3 c flour, 1.5 c warm water
combine all (including oil & salt above), stir 2 minutes, pour into very well oiled 9×13 pan, rest uncovered room temperature 3 hours, dimple & salt top, 425 F, 25 minutes, oil & salt top
left on the counter
to proof during the day &
baked in the evening
12 servings, 310 calories
1 c wheat chef, 1/2 c sugar, 1 t sea salt, 4 oz pumpkin puree, 4 oz banana puree, 1 c chocolate chunks, 5 eggs, 2.5 c white whole wheat flour
mix, pour into parchment-lined cast-iron pan, rest uncovered room temperature 8 hours, place in cold oven set to 350 F, 40 minutes
the last hummingbird
went to the feeder a week
later than last year
8 servings, 312 calories
1 c wheat chef, 2 eggs, 1 t sea salt, 9 packets stevia, 1 T pumpkin spice, 2 c white whole wheat flour, 3/4 c unsweetened vanilla soy milk, 1 bag lily’s stevia-sweetened chocolate chips
knead 2 minutes, place in parchment-lined loaf pan, rest uncovered room temperature 8 hours, place in cold oven set to 350 F, 1 hour
the dehydrator
working around the clock fills
the house with good smells
8 servings, 300 calories
1 c wheat chef, 1 1/4 c cider, 1 t sea salt, 1/4 c canola oil, 1 T vanilla, 1 T cinnamon, 3 c white whole wheat flour
knead 3 minutes; chill covered 27 hours; make pretzels on oiled silpat, proof uncovered room temperature 2.5 hours; boil 30 seconds/side in 4 c water+1 T soda+2 T maple syrup; place on oiled-silpat covered baking sheet, top with sugar & more oil/sea salt; 450 F, 25 minutes
