one haiku, one pic/one recipe, no meat, no/fish, no photoshop
a whole wheat cookie
with sourdough flavor and
some dark chocolate chips
18 servings, 135 calories
1/2 c wheat chef, 2 c white whole wheat flour, 1/3 c cornmeal, 1/4 c namaste egg replacer, 1 t salt, 1 t soda, 1 T vanilla, 1 T cinnamon, 10 packets stevia, 1 bag lily’s stevia-sweetened chocolate chips, 1 1/4 c mooala unsweetened vanilla almond milk
mix, use silpat, 350 F, 12 minutes
spoon onto baking
sheets & after cooling frost
on the flattened side
source, 24 servings, 325 calories
2 sticks soft butter, 1 3/4 c sugar, 4 eggs, 1 c milk, 1/2 t vanilla, 1/4 t lemon extract, 2.5 c cake flour, 2.5 c flour, 1 t powder, 1/2 t salt; icing: 4 c powdered sugar, 1/3-1/2 c hot water, 1 oz melted bittersweet chocolate
cream butter & sugar, beat in rest, use silpat, 375 F, 25 minutes; icing: mix sugar & water, add chocolate to half; frost
letting the dog out
in the winter darkness a
great horned owl calls
source, 24 servings
2 sticks soft vegan butter, 3/4 c powdered sugar, 1 T namaste egg replacer+1/4 c water, 2 t vanilla, pinch salt, 2.5 c flour, 1/2 c cacao nibs, 2 oz bittersweet chocolate
mix all but chocolate, spoon onto silpat-covered stones, 325 F, 22 minutes; drizzle with melted chocolate, sprinkle with more flaky sea salt
a hotter oven
for crispy biscotti &
caramelized flavor
24 servings, 115 calories
2 c frozen raspberries, thawed, with liquid; 1.5 c pumpkin, 1/4 c ground flax, 10 packets stevia, 1 t kosher salt, 1 t powder, 1 T vanilla, 1 c cocoa, 3 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk, 1 c lily’s stevia-sweetened chocolate chips
mix all but chips, make log on silpat-covered stone, 425 F, 25 minutes; slice, 425 F, 15 minutes; drizzle with melted chips, sprinkle with flaky sea salt
last spring’s fawn’s footprints
making little divots in
tamarack needles
24 servings, 105 calories
2.5 c oats, 1 c white whole wheat flour, 10 packets stevia, 1 t sea salt, 2 t vanilla, 2 t powder, 1/4 c ground flax, 1 t cinnamon, 1 t nutmeg, 1 t cardamom, 1 t allspice, 2 c raisins, 2 c mooala unsweetened vanilla almond milk
mix, use silpat, 375 F, 12 minutes, sprinkle with more sea salt
slight shimmer of ice
on the pond could almost be
a gust of fall wind
45 servings, 50 calories
1/4 c ground flax+2 T fennel seeds+1 c apple juice+1 (4-oz size) container gerber bananas, 1 t kosher salt, 1 T vanilla, 8 packets stevia, 1/4 c olive oil, 3 c white whole wheat flour
rest flax mixture 10 minutes, knead in rest, roll out with springerle rolling pin on silpat-covered stone, 325 F, 20 minutes, cool & slice
summer’s new chickens
waking up to snow-covered
land for the first time
45 servings, 50 calories
1 c apple juice, 1 (4-oz size) container gerber bananas, 1/4 c namaste egg replacer, 1 t kosher salt, 1 t cinnamon, 6 packets stevia, 1 c cocoa, 2 c white whole wheat flour, 1/4 c olive oil
cream 1st 3, beat in rest, drizzling water if needed; roll out with springerle rolling pin on silpat-covered stone; 325 F, 20 minutes; cool & slice
walking in the woods
rocks & sticks hiding under
the dry crispy leaves
source, 30 servings, 165 calories
1 can pumpkin, 1/2 c wheat chef, 1 stick soft vegan butter, 8 oz vegan cream cheese, 1 t soda, 1 t sea salt, 1 t vanilla, 2 t cinnamon, 1 t nutmeg, 1/2 c sugar, 1/2 c brown sugar, 1 bag vegan chocolate chips, 2.5 c white whole wheat flour
mix, use silpat, 350 F, 18 minutes
autumn spices don’t
just have to apply to things
made out of pumpkin
16 servings, 175 calories
4 c frozen sliced bananas, 1/2 c chia seeds, 1 bag lily’s stevia-sweetened chocolate chips, 2 T pumpkin spice, 1 t kosher salt, 1 T vanilla, 1 t soda, juice of 1 lemon, 1.5 c white whole wheat flour, 1.5 c mooala unsweetened vanilla almond milk
mix, bake in parchment-lined 9×13 pan, 400 F, 45 minutes
rosemary in the
garden, ready for cookies
even after frost
source, 24 servings
1.5 c flour, 1/2 c powdered sugar, 2 T sugar, pinch sea salt, 1/2 c olive oil, 1 t cut up rosemary, 4 oz chopped semisweet chocolate
form ball, make flattened circle on parchment-covered stone, sprinkle with more sugar, 325 F, 20 minutes, slice while hot
haikuveg 