one haiku, one pic/one recipe, no meat, no/fish, no photoshop
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
cookie cutters &
stamps, springerle roller or
a madeleine pan
source, 36 servings
1/2 c toasted slivered almonds+2 T flour; 1 3/8 c flour, 1/2 t soda, 1.5 t cinnamon, 1/2 t ginger, 1/4 t cardamom, 1/4 t coriander, 1/8 t cloves, 1/4 t salt, 1 stick soft butter, 1/2 c sugar, 1/2 c brown sugar, 1 egg
food process almond mixture; beat, chill 30 minutes, form cookies; use parchment, 350 F, 12 minutes
the jam will set up
while ingredients for the
cookies are mixed up
18 servings, 140 calories
jam: 12 oz hot raspberries+3 T chia seeds+4 packets stevia; dough: 8 oz vegan cream cheese, 8 oz banana puree, 6 packets stevia, 1 T powder, 1 T vanilla, 1 t sea salt, 1 c cocoa, 2 c white whole wheat flour
dough: form ball, make flattened balls on silpat-covered rimmed baking sheet; top with jam; 375 F, 15 minutes
mixed in the mixer
in the same order as the
regular cookies
16 servings, 410 calories
2 sticks soft vegan butter, 1 c sugar, 1 c brown sugar, 2 t soda, 2 t vanilla, 1/2 t flor de sal, 1 c almond flour, 3 c white whole wheat flour, 1 bag chocolate chips, 1/2 c unsweetened soy milk
mix, use silpat, 350 F, 20 minutes
warm flavors of corn
almond & dark chocolate
just crunchy enough
18 servings, 150 calories
1 c wheat chef, 1 c masa harina, 1 c whole wheat flour, 1/2 c almond butter powder, 1 T vanilla, pinch flor de sal, 1 bag lily’s stevia-sweetened chocolate chips, 10 packets stevia, 1 c unsweetened vanilla soy milk
form log on silpat-covered baking sheet, rest uncovered room temperature 6 hours; 400 F, 30 minutes; slice; 400 F, 15 minutes
stamping the cookies
& then letting them rest is
how the designs stay
40 servings, 40 calories
1 c wheat chef, 1/4 c neat egg replacer, 2 pinches flor de sal, 1 T vanilla, 1/2 c elmhurst walnut barista maple milk, 1 T maple syrup, 2 c white whole wheat flour
roll out ball on silpat-covered stone with springerle rolling pin, slice & separate, rest uncovered room temperature 3.5 hours, 325 F, 20 minutes
handful of pretzels
crushed into pieces with hands
takes the place of salt
18 servings, 150 calories
1 c wheat chef, 1.5 c mooala unsweetened vanilla almond milk, 1 T powder, 1 T vanilla, 10 packets stevia, 2 T neat egg replacer, 1/3 c dried tart cherries, 3/4 c lily’s stevia-sweetened chocolate chips, 3/4 c max sweets yum yums, 32 pretzel sticks (1 oz), 2.5 c white whole wheat flour
mix, use silpat, 375 F, 18 minutes
2 chocolate fillings
in the same cookie or just
some apricot jam
source, 48 servings;
dough: 8 oz cream cheese, 2 sticks soft butter, 1/4 c sugar, 1 t vanilla, 2 c flour, 1/2 t salt; fudge: 1/4 c sugar, 6 T cream, pinch salt, 3 oz bittersweet chocolate, 1/2 stick butter, 1 t vanilla; crumbs: 1/2 c flour+3 T sugar+1.5 cocoa+1/2 t salt+1/2 stick melted butter+1/2 c chopped nuts: toppings: cream+more sugar & salt
dough: stand mixer, divide in 4, cover, chill 2 hours, roll out rounds on floured wax paper; fudge: melt & cool slightly; cover 2 dough disks with fudge+crumbs & 2 with jam, slice each disk into 12 triangles, roll slices fat side to thin; place on parchment-lined rimmed baking sheets, add toppings; 350 F, 20 minutes; 400 F until browning
filling bird feeders
chickadees grabbing some seed
before they’re hung up
previous version, 32 servings, 155 calories
1 stick soft vegan butter, 80 pretzel sticks (2.5 oz), 1 c sugar, 1/4 c namaste egg replacer+1/2 c warm water, 2 t vanilla, 1 t sea salt, 3 t powder, 3 c white whole wheat flour, 1 bag chocolate chunks
mix, form 2 logs on silpat-covered baking sheet; 350 F, 30 minutes; slice; 350 F, 10 minutes
one egg from each of
the chickens that are laying
array of colors
24 servings, 265 calories
1 c wheat chef, 2 sticks soft vegan butter, 3/4 c sugar, 3/4 c brown sugar, 1 t sea salt, 1 t soda, 1 T vanilla, 3 eggs, 3 c white whole wheat flour, 1 bag chocolate chunks
stand mixer, use silpat, 350 F, 22 minutes
haikuveg 