one haiku, one pic/one recipe, no meat, no/fish, no photoshop
a longer & a
hotter bake to cook 2 kinds
of chocolate chips
previous version, 40 servings, 225 calories
2 sticks soft vegan butter, 2 c sugar, 1 T vanilla, 1 t sea salt, 1 T powder, 6 c white whole wheat flour, 1 bag chocolate chunks, 1 bag mini chocolate chips, 1/2 c neat egg replacer+1 c warm water
stand mixer, form 2 logs on silpat-covered baking sheet; chill loosely covered 4 hours; place in cold oven set to 375 F, 40 minutes; stand 10 minutes, slice; 375 F, 15 minutes
add the chocolate chips
on top of the dough unless
it’s a swirl cookie
source, 10 servings, 275 calories
1 stick vegan butter, 1/3 c sugar, 1/3 c brown sugar, 2 t vanilla, 1/2 t sea salt, 1/2 t soda, 1 c white whole wheat flour, 1 c lily’s stevia-sweetened chocolate chips
brown butter in cast-iron pan, add all but chips, top with chips, 350 F, 20 minutes
at the sound of an
egg being cracked the dog wants
to go eat the shell
20 servings, 166 calories
1 egg, 1 c chocolate chunks, 2 c full fat plain almond yogurt, 2 T instant espresso powder, 1 T powder, pinch sea salt, 3/4 c maple syrup, 2 c white whole wheat flour
mix, make log on silpat-covered stone; 375 F, 30 minutes; slice; 375 F, 20 minutes
vegan ricotta
a bag of chocolate chunks
espresso powder
source, 16 servings, 285 calories
1 c wheat chef, 4 eggs, 8 oz full fat vegan ricotta, 8 oz pumpkin puree, 2 T instant espresso powder, pinch sea salt, 2 T pumpkin spice, 1/2 c sugar, 1/2 c brown sugar, 1 bag chocolate chunks, 2 c white whole wheat flour
mix, pour into parchment-lined cast-iron pan; rest 3 hours uncovered room temperature; place in cold oven set to 425 F, 40 minutes
rich vegan yogurt
& sourdough starter with
dark chocolate chips
source, 12 servings, 195 calories
1 c wheat chef, 1 bag lily’s stevia-sweetened chocolate chips, 1/2 t sea salt, 10 packets stevia, 2 t soda, 1 T vanilla, 2 T instant espresso powder, 2 c rice crispies, 1 c white whole wheat flour, 1 1/3 c full fat plain almond yogurt
mix, use silpat, 350 F, 20 minutes
when it snows a foot
in the last week of april
apple trees bloom late
source, 12 servings, 210 calories
4 oz banana puree, 1/3 c canola oil, 3/4 c sugar, 1/2 t sea salt, 1/2 t powder, 1/2 t soda, 1/3 c cocoa, 1 c flour, 1/3 c cashews, 1/2 c lily’s stevia-sweetened chocolate chips
mix, use silpat, 350 F, 15 minutes
all biscotti are
cookies but this recipe
is even more so
36 servings, 150 calories
1 bag chocolate chips, 1 c sugar, pinch sea salt, 1 c canola oil, 1 T vanilla, 2 T powder, 1/2 c warm water, 2.5 c white whole wheat flour
mix, make log on silpat; 400 F, 35 minutes; slice; 400 F, 10 minutes
crumbly like a
shortbread cookie with a sweet
& delicate crumb
17 servings, 200 calories
1 stick soft vegan butter, 10 packets stevia, 3 c masa harina, 2 c almond flour, 1 c water; 32 pretzel sticks, crumbled (1 oz)
mix, make log on silpat; 400 F, 30 minutes; slice; 400 F, 10 minutes
the night is too cold
to unearth the sprouting blubs
when shoveling show
source, 13 servings, 240 calories
1 stick soft vegan butter, 3/4 c white whole wheat flour, 1/2 t soda, 1/2 t flor de sal, 2 T namaste egg replacer, 1/4 c warm water, 1 c sugar, 1/2 c cocoa, 1/2 c chocolate chunks; 64 pretzel sticks, crumbled (2 oz)
mix, use silpat, 350 F, 15 minutes
cream of tarter is
the ingredient that makes
a snickerdoodle
19 servings, 105 calories
1 bag lily’s stevia-sweetened chocolate chips, 8 oz pumpkin puree, 4 oz banana puree, 1 t sea salt, 1 T vanilla, 1 T powder, 1 T cream of tartar, 1 T pumpkin spice, 10 packets stevia, 2 c white whole wheat flour
mix, make log on silpat; 375 F, 15 minutes; slice; 375 F, 20 minutes
haikuveg 