one haiku, one pic/one recipe, no meat, no/fish, no photoshop
lots of oil on
the bottom of the pan &
then lots of honey
source, 4 servings
2 cans drained chickpeas, 2 pints small tomatoes, 1 sliced shallot, olive oil, honey, red pepper flakes, sea salt, 1 lb feta
combine in well-oiled pan, honey last; 400 F, 45 minutes
people who don’t like
pizza may eat it if it’s
called focaccia
dough: 1 c wheat chef, 2 c flour, pinch sea salt, 2 t sugar, 1/4 c canola oil, 1 c water; toppings: olive oil, sliced vegan mozzarella, sliced tomatoes, balsamic glaze, basil
mix dough ingredients, place in parchment-lined baking dish; rest covered room temperature 4 hours, add toppings except basil; 350 F, 45 minutes; pour excess liquid off top; 350 F, 15 minutes; on oven rack, 400 F, 20 minutes; cool in oven; add basil
cocoa powder &
chai powder in a yogurt
sourdough batter
18 4-inch waffles, 95 calories
1 c wheat chef, 1.5 c full fat plain almond yogurt, pinch sea salt, 1 T vanilla, 1/2 t powder, 1 T chai powder, 10 packets stevia, 1/3 c cocoa, 2 c white whole wheat flour, 2 c water
mix, rest 8 hours room temperature covered, cook scant 1/4 c batter on greased nonstick iron
ripe black blackberries
turn back to red after a
hotter oven bake
8 servings, 170 calories
1 c wheat chef, 1/2 c neat egg replacer, pinch sea salt, 10 packets stevia, 1 t vanilla, 1 c white whole wheat flour, 1 c warm water, 1 quart blackberries
stir all but berries in parchment-lined cast-iron pan, top with berries; rest uncovered room temperature 5 hours; place in cold oven set to 425 F, 40 minutes
if onions protrude
over the top of batter
drizzle with oil
source, 4 servings
1.5 c chickpea flour, 1/4 c olive oil, 2 c warm water, 1 t toasted sesame oil, s&p, rosemary, sage, 1 sliced red onion; toppings: arugula, vegan feta, olives, tomatoes, basil
whisk all but onion, pour into parchment-lined cast-iron pan, top with onion; rest 1 hour uncovered room temperature; 450 F, 45 minutes; add toppings
beat everything but
eggs & yogurt to make a
crumbly batter
2.5 sticks soft butter, 3 c flour, 1 3/4 c sugar, 2 t powder, 1 t salt, 1/2 t soda, 2 eggs, 1 c plain yogurt, 4 cut up peaches
beat all but peaches, eggs+yogurt last; pour into parchment-lined 9×13 pan, top with peaches+more sugar, 350 F, 1 hour
rinse out the 4 oz
pumpkin jars & pour water
into the batter
8 servings, 140 calories
1 c wheat chef, 8 oz pumpkin puree, 8 oz water, pinch sea salt, 10 packets stevia, 1 T instant espresso, 1 t pumpkin spice, 1 t vanilla, 1/3 c cocoa, 1 c white whole wheat flour
stir in parchment-lined cast-iron pan, rest 8 hours uncovered room temperature; place in cold oven set to 450 F, 40 minutes
each ingredient
in order in a parchment
lined cast iron pan
8 servings, 140 calories
4 halved peaches, 8 packets stevia, 1 c wheat chef, 1 c white whole wheat flour, 1/2 t sea salt, 1 c almond milk
layer in parchment-lined cast iron pan, rest uncovered room temperature 3 hours; place in cold oven set to 450 F, 45 minutes; cool in oven
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
making room in the
pantry for jams about to
be made for this year
12 servings, 280 calories
1 c wheat chef, pinch sea salt, 2 c white whole wheat flour, 1 c warm water, 8 oz wegmans raspberry jammin, 1 c justin’s nutella
form ball with all but jam+nutella, make rectangle on floured parchment, top with jam+nutella, roll up; place in parchment-lined loaf pan, rest uncovered room temperature 7 hours; place in cold oven set to 425 F, 45 minutes; oven off, 30 minutes
haikuveg 