one haiku, one pic/one recipe, no meat, no/fish, no photoshop
a loaf of stale bread
an exercise in endless
possibilities
source, 24 servings, 215 calories
5 c cubed bread, 1 1/4 c sugar, 1.5 sticks soft vegan butter, 1/4 c namaste egg replacer+1/2 c warm water, 2 t vanilla, 1/2 c white whole wheat flour, 1 t powder, pinch salt, 1 bag chocolate chips
food processor; use silpat, 375 F, 30 minutes or until bottoms are browning
it takes a week to
realize there haven’t been
any chickadees
dough: 1 stick frozen vegan butter, 1 c flour, 1/2 c almond flour, 1/4 c vegan full fat plain yogurt, 1-3 T ice water, 1 t sugar, pinch salt; wash: 1 t vegan yogurt+1 T maple syrup; filling: 1/2 c sugar, zest of 1 lemon, 3 T cornstarch, pinch salt, 5 c strawberries, sliced
chop together dough, form ball, chill 2 hours; combine filling ingredients; roll out dough, place on parchment-covered rimmed baking sheet, add filling, fold edges; brush with wash; 400 F, 40 minutes
left in the oven
after it’s off will ensure
no doughy middle
1 c wheat chef, 1 can pumpkin, 1/4 c sunflower seeds, 1 t sea salt, 1.5 c rye flour, 1/2 stick melted vegan butter, 2 c flour
stir; rest 4 hours, fold; rest 2 hours, fold; rest 12 hours, place loose ball in parchment-lined dutch oven; rest 3 hours, slash top; place in cold oven set to 465 F, covered, 35 minutes; uncovered, 15 minutes; on oven rack, 400 F, 20 minutes; oven off, 15 minutes; rests: covered, room temperature; folds: 8x
dough fermenting in
the refrigerator while
its owner travels
1 c wheat chef, 1 c water, 1 T olive oil, 1 t kosher salt, 1 T maple syrup, 1/2 t vanilla, 2 T diastatic malt powder, 2 c white whole wheat flour
stir; rest 1 hour, fold; rest 3 hours, fold; cover & chill 32 hours; place in parchment-lined dutch oven, rest 12 hours, slash top; put in cold oven set to 465 F, covered, 30 minutes; uncovered, 10 minutes; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x
after a rainstorm
fluffy chickens look like they
went through the dryer
8 servings, 250 calories
3 c oats, 1.3 oz freeze dried raspberries, 1/4 c unsweetened shredded coconut, 1/2 c cocoa, 1 t kosher salt, 2 T olive oil, 1/2 c maple syrup, 1 T vanilla
blend, gently press onto silpat-covered stone, 350 F, 30 minutes
in the morning 1
purple clematis flower
by evening 20
11 servings, 290 calories
1/2 c hazelnuts, 3/4 c chocolate chips, 1/4 c ground flax, 1 c cornmeal, 1 T vanilla, 1 t kosher salt, 2 t powder, 1/2 c sugar, 1 3/4 c flour, 1 1/4 c mooala unsweetened vanilla almond milk
mix, use silpat, 350 F, 18 minutes
sizzling shallots
& garlic in chili crisp
& dark brown sugar
source, 8 servings, 335 calories
1 lb mayocoba beans, cooked; 2 T chili crisp, 3 smashed cloves garlic, 2 sliced shallots, 1 c brown sugar, 2 T cider vinegar, 1 t smoked paprika
cook all but beans & vinegar in cast-iron pot 3 minutes; add vinegar, cook 2 minutes, add beans; 350 F, 1 hour
squirrel hanging upside
down to access the seed from
squirrel proof bird feeder
16 servings, 135 calories
1 c wheat chef, 2 T maple syrup, 1 t kosher salt, 2 t vanilla, 1 T cardamom, 1/3 c chocolate chunks, 1/4 c hazelnuts, 1/3 c warm elmhurst milked hazelnuts, 2 c white whole wheat flour
form log on silpat-covered stone; rest, covered, 5 hours; 350 F, 25 minutes; slice, 350 F, 10 minutes
a mother deer with
3 little fawns gingerly
leads them to the field
1 2/3 c flour, 1 c sugar, 2/3 c cocoa, 1 t powder, pinch salt, 1/2 c canola oil, 2 c hot water
mix, pour into parchment-lined pie dish, 350 F, 30 minutes; use above frosting, filling, icing
a high speed blender
whips & warms up bananas
to melt the chocolate
8 servings, 260 calories
2 c frozen bananas, 6 dates, 2 T vanilla, 1/2 t kosher salt, 1 t powder, 2.5 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk, 1 c lily’s stevia-sweetened chocolate chips
blend in order until chocolate swirls, bake in parchment-lined loaf pan, 350 F, 45 minutes
haikuveg 