one haiku, one pic/one recipe, no meat, no/fish, no photoshop
whole acorn squashes
grilled until tender & then
peeled, seeded & mashed
1 c wheat chef, 4 c acorn squash, 1/4 c cider, 1 t sea salt, 1 c dried pears, 2 c white whole wheat flour
stir, rest 4 hours; fold, rest 6 hours; fold, rest 16 hours; place in parchment-lined loaf pan, rest 2 hours; 350 F, 90 minutes; rests: covered, room temperature; folds: 8x, dough is wet
their pasture doubled
chickens only venture up
to their old fence line
dal source, naan previous version, 4 servings
dal: olive oil, 1 chopped onion, 1 cubed eggplant, s&p, 1 clove smashed garlic, 1 T minced ginger, 2 t cumin, 1 t coriander, 1 chopped tomato, 1 c lentils, 2 T balsamic vinegar, 2 T lemon juice; toppings: pickled jalapeños, herbs; naan: 1 c wheat chef, 3 c flour, 2 T olive oil, 1 T sugar, 1 t kosher salt, 1 c room temperature elmhurst milked walnuts
dal: cook onion, garlic, eggplant, ginger in spices & oil until browning; add tomato, caramelize; add lentils, cook 2 minutes; add 3 c water, simmer until al dente; add lemon &balsamic, simmer until done; naan: form ball, rest 30 minutes, cook 8 flattened balls on both sides in hot lightly-greased nonstick pan; serve with toppings
pears speckled from an
early summer hailstorm will
dehydrate like new
1 c wheat chef, 2 eggs, 1 c dried pears, 1/4 c sugar, pinch sea salt, 1 T vanilla, 1 T canola oil, 1.5 c white whole wheat flour
stir, rest 3 hours, covered, room temperature; knead to form ball, place in parchment-lined loaf pan, rise 2 hours, warm place; sprinkle with more sugar, 350 F, 55 minutes
apples from the field
blended & dehydrated
with maple & spice
1 c wheat chef, 1 c cut up apple leather, 1 t sea salt, 1 c sugar, 3/4 c canola oil, 1 T cinnamon, 3 c flour
mix, rest 3 hours, fold, rest 8 hours, form log & place in parchment-lined loaf pan, rest 12 hours, top with more sugar+cinnamon, 350 F, 90 minutes; rests: covered, room temperature; folds: 8x
the great blue heron
only makes the pretense of
flying far when seen
1 c wheat chef, 3/4 c aquafaba, 3 c flour, 1/2 c water, 1 T sugar
stir, rest 1 hour; fold, rest 6 hours; fold, rest 11 hours; place in parchment-lined dutch oven, rest 3 hours; slash top, place in cold oven set to 425 F, covered, 35 minutes; uncovered, 15 minutes; on oven rack, 10 minutes; oven off, 5 minutes; rests: covered, room temperature; folds: 8x
yellow tomatoes
or red tomatoes that aren’t
all the way red yet?
4 servings, 400 calories
1 c wheat chef, 2 c white whole wheat flour, 1 T kosher salt, 1/2 c warm water; toppings: 1 T olive oil, 2 sliced yellow tomatoes, basil, sea salt
mix all but toppings, form disk on oiled silpat on rimmed baking sheet, add toppings, rest 2 hours, 400 F, 30 minutes
when filling the bird
feeder on the window snakes
slip under the house
1 c wheat chef, 1/4 c pecans, 4 chopped medjool dates, 1 t kosher salt, 2 c white whole wheat flour, 1 c water
stir, rest 1 hour; fold, rest 4 hours; fold, rest 2 hours; fold, place in parchment-lined dutch oven, rest 13 hours; slash top, place in cold oven set to 465 F, covered, 30 minutes; uncovered, 15 minutes; on oven rack, 5 minutes; oven off, 15 minutes; rests: covered, room temperature; folds, 8x
2 chipmunks fighting
sounds like the pew pew pews of
a video game
1 c wheat chef, 3 c flour, 3 t powder, 1 t salt, 2 T sugar, 12 oz beer
mix, pour into parchment-lined loaf pan, 375 F, 45 minutes
left in the oven
after it’s off will ensure
no doughy middle
1 c wheat chef, 1 can pumpkin, 1/4 c sunflower seeds, 1 t sea salt, 1.5 c rye flour, 1/2 stick melted vegan butter, 2 c flour
stir; rest 4 hours, fold; rest 2 hours, fold; rest 12 hours, place loose ball in parchment-lined dutch oven; rest 3 hours, slash top; place in cold oven set to 465 F, covered, 35 minutes; uncovered, 15 minutes; on oven rack, 400 F, 20 minutes; oven off, 15 minutes; rests: covered, room temperature; folds: 8x
dough fermenting in
the refrigerator while
its owner travels
1 c wheat chef, 1 c water, 1 T olive oil, 1 t kosher salt, 1 T maple syrup, 1/2 t vanilla, 2 T diastatic malt powder, 2 c white whole wheat flour
stir; rest 1 hour, fold; rest 3 hours, fold; cover & chill 32 hours; place in parchment-lined dutch oven, rest 12 hours, slash top; put in cold oven set to 465 F, covered, 30 minutes; uncovered, 10 minutes; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x
