one haiku, one pic/one recipe, no meat, no/fish, no photoshop
creaming beans, sugars
& oil in the mixer
just like with butter
24 servings, 240 calories
2 c pureed cooked black beans, 1 c sugar, 1 c brown sugar, 1/4 c canola oil, 1 c wheat chef, pinch sea salt, 1 t soda, 1 T ginger, 2 T pumpkin spice, 2 T vanilla, 3 c white whole wheat flour, 1 bag mini chocolate chips
cream 1st 4, beat in rest; spoon onto silpat-covered baking stones, rest uncovered room temperature 2 hours; 375 F, 30 minutes
chickpea flour holds
the dough together for ease
when rolling it out
previous version, 120 servings, 40 calories
3 c flour, 2 t ginger, 2 t cinnamon, 1 t salt, 1/2 t pepper, 1/2 t soda, 1/2 t powder, 1/2 c canola oil, 1/2 c molasses, 1/2 c brown sugar, 2 T chickpea flour, 3/4 c warm water, 1 bag mini chocolate chips
form ball, roll out & cut with flour on wax paper; bake on silpat; 350 F, 15 minutes
the setting sun lights
up the red maple with all
its leaves still clinging
24 servings, 175 calories
1 c wheat chef, 1 bag chocolate chunks, 2 eggs, 4 oz pumpkin puree, 4 oz banana puree, 1 c brown sugar, 8 oz kite hill vanilla unsweetened greek almond yogurt, 3 c white whole wheat flour
mix, spoon onto silpat-lined stones; rest uncovered room temperature 3 hours; place in cold open set to 350 F, 25 minutes
early october
freeze results in a house full
of vegetables
20 servings, 220 calories
2 sticks soft vegan butter, 1 c wheat chef, 4 eggs, 1 can pumpkin, 1 c mini chocolate chips, 2 c white whole wheat flour, 1/2 c maple syrup
mix in silpat; rest room temperature 2 hours lid open; place in cold oven set to 375 F, lid open 1 hour
chilling the dough gives
some margin of error for
melting the butter
24 servings, 220 calories
1 c wheat chef, 2 sticks soft vegan butter, 1 bag chocolate chunks, 3/4 c sugar, 1/2 c brown sugar, pinch sea salt, splash vanilla, 1 t soda, 1 t pumpkin spice, 2 c white whole wheat flour, 1 can pumpkin
mix, spoon onto silpat-covered stones; chill 3 hours; 375 F, 18 minutes
when pureeing cooked
chickpeas some water may need
to be added in
12 servings, 200 calories
1/2 lb chickpeas, cooked & pureed; 4 oz banana puree, splash vanilla, pinch salt, 8 packets stevia, 1/2 c oats, 1/2 c cashews, 1 bag lily’s stevia-sweetened chocolate chips, 1 t soda
food processor, chips last; use parchment-lined cast-iron; 425 F, 45 minutes
hopefully the mom
raccoon teaches her babies
to not eat chickens
10 servings, 225 calories
1 c wheat chef, 1 egg, 4 oz apple puree, 1 c mini chocolate chips, 1 c oats, 1 c freeze dried berries, 2 c freeze dried bananas, 3 c unsweetened vanilla almond milk
mix in parchment-lined cast-iron pan; rest uncovered room temperature 5 hours; place in cold oven set to 400 F, 1 hour
even in summer
cereal bars are tempting
at the ice cream store
source, 16 servings, 285 calories
10 oz vegan marshmallows+2 sticks vegan butter+1/2 c peanut butter melted; 1 c chocolate chips melted, 6 c corn flakes
combine in parchment-lined baking dish, freeze 1 hour, slice
forcefully stirring
ingredients in order
saves mixer washing
24 servings, 175 calories
1 stick soft vegan butter, 2/3 sugar, 2/3 c brown sugar, 5 eggs, 1/2 t sea salt, 1 t soda, 1 t vanilla, 2 c mochiko, 10 oz chocolate chunks
mix, use silpat, 350 F, 15 minutes
vegan chocolate chips
eggs from the backyard & some
miyokos butter
24 servings, 250 calories
8 oz soft vegan butter, 3/4 c sugar, 3/4 c brown sugar, 2 eggs, 1 t vanilla, 1 t soda, 1 t salt, 2 1/4 c white whole wheat flour, 12 oz chocolate chips
stand mixer in order, use silpat, 375 F, 14 minutes
haikuveg 