one haiku, one pic/one recipe, no meat, no/fish, no photoshop
sourdough goes out
of fashion, then rye flour
repopulates shelves
24 servings, 170 calories
4 c rye flour, 2 (4-oz size) containers gerber bananas, 1/2 c maple syrup, 1/4 c olive oil, 2 namaste egg replacer eggs, 1 t kosher salt, 1 t soda, 1 T vanilla, 1 t cinnamon, 1 t nutmeg, 1 t cardamom, 1 t orange zest, 1 c mini chocolate chips
mix, make flattened balls on silpat, 375 F, 20 minutes
bake 10 minutes for
chewy cookies or 15
for crunchy cookies
80 servings, 33 calories
1 can pumpkin, 1/3 c d’vash date nectar, 2 T cocoa, 2 T ground flax, 2 T olive oil, 1 T vanilla, 1 t powder, 1 t kosher salt, 6 packets stevia, pinch black pepper, 2 t ginger, 2 t cinnamon, 1 t nutmeg, 1 t cardamom, 2 c oat flour, 2 c white whole wheat flour, 1/2 c lilly’s stevia-sweetened chocolate chips
mix in stand mixer, roll out & cut on wax paper, bake on silpat, 350 F, 10 minutes
slice the shallots and
let them pickle while the sprouts
are caramelizing
brussles sprouts, halved, roasted with olive oil, salt, pepper, 400 F until caramelized and charred in spots; shallots+cider vinegar+kosher salt+pepper+sugar; feta+minced garlic+pepper; toppings: olive oil, kosher salt, date syrup
place sprouts next to cheese; top with shallots, toppings
toast the nuts in a
dry pan, then brown the butter
in the same hot pan
cake: 1 stick melted butter, 2 c brown sugar, 1/2 c olive oil, 2 eggs, 1/2 c sour cream, 1 can pumpkin 3 c flour, 1 t soda, 2 t powder, 1 1/4 t kosher salt, 2 t cinnamon, 2 t cardamom, 1/2 t allspice, 1/4 t pepper; glaze: 2 T brown butter, 1/4 c maple syrup, 1 c powdered sugar, pinch salt; topping: toasted nuts
cake: cream butter & sugar; beat in rest; bake in buttered pan, 350 F, 65 minutes or until knife comes out clean; cool & turn out; glaze: mix, adding hot water to thin as needed; glaze & sprinkle with nuts
first morning sun rays
reflected in the frozen
pond as glitter ice
cake: 1.5 sticks butter, melted; 1 1/4 c brown sugar, 1/2 c cocoa, pinch sea salt, 1/2 c pumpkin, 2 eggs, 3/4 c flour; frosting: 1 c cream, 4 T powdered sugar, 1/3 c pumpkin, 1 t vanilla; cinnamon for top
cake: whisk until smooth, bake in buttered pie dish, 325 F, 30 minutes or until top is firm, cool; frosting: whip cream, 1 T sugar; beat in remaining sugar, vanilla; stir in pumpkin until swirled; frost, sprinkle with cinnamon
gooey and cakey
with little bits of chopped up
candy all throughout
24 servings
1 c chopped candy, 1 c chocolate chips, 1 c elmhurst milked cashews, pinch sea salt, 1 stick earth balance vegan butter, soft; 2 namaste egg replacer eggs, 1/2 c brown sugar, 1/2 c sugar, 1 t soda, 1 T vanilla, 3 c flour
cream butter and sugars, beat in all but candy, chocolate; mix in rest; use silpat, 375 F, 11 minutes
char the veggies in
the cast-iron pan and then
use it for baking
source, 6 servings
2 T olive oil, 2 onions & 1 pepper, sliced; 4 T minced garlic, kosher salt & pepper, cumin, chili powder, hot sauce, 1 can fire roasted tomatoes, 1/4 c sour cream, 2 c shredded cheese, 2 cans black beans, rinsed & drained; 1 c pumpkin, 8 6-inch flour tortillas, warm; cilantro
heat oil, spices, hot sauce, onion & pepper on stove until partly charred; puree half of charred veggies with tomatoes, pumpkin, sour cream; add beans, half of cheese to remaining veggies; pour half of sauce in oiled cast-iron pan; roll beans in tortillas and arrange in pan, add rest of sauce, cheese; 425 F, 10 minutes; broil; top with cilantro
raspberries straight from
the freezer will keep them
from turning too red
12 servings, 226 calories
1 stick earth balance vegan buttery sticks, 1/2 c sugar, 1/2 c brown sugar, 2 namaste egg replacer eggs, 1 T vanilla, 1 T powder, 1 t kosher salt, 2 c flour, 1/2 c elmhurst milked walnuts, 2 c frozen raspberries
cream butter, sugars, beat in all but berries, mix in berries; use silpat, 375 F, 25 minutes
chill dough overnight
then leave at room temperature
for a few hours
source, 2 servings
dough: 2.5 c flour, 1 t kosher salt, 3/4 t yeast, 1 t olive oil, scant c warm water; sauce: canned tomatoes blended with kosher salt, olive oil; toppings: basil, olive oil, kosher salt, red pepper flakes, miyokos fresh vegan mozzarella
knead dough 3 minutes, rest 15 minutes, knead 3 minutes, chill overnight, bring to room temperature; form 2 rounds, add sauce, toppings; bake singly on preheated stone, 500 F, 5-10 minutes or until browning
broil the tops with
a little sauce to make them
caramelized and brown
source, 4 servings
pudding: 2 T butter, 1/2 c chopped dates, 2 t lemon zest, 1 t soda, 1/4 c hot water, 1 c pumpkin puree, 1/2 c brown sugar, 1 t cinnamon, 1 t cardamom, pinch sea salt, 1 c flour; sauce: 1/2 c brown sugar, 1/3 c pumpkin puree (rest of can), 1/4 c cream, pinch sea salt, 1 stick butter, 2 T bourbon; toppings: crème fraiche, sea salt
pudding: combine dates, water, butter, zest, soda, stand 10 minutes; add rest; bake in buttered ramekins, 350 F, 25 minutes or until tops are just firm; microwave sauce ingredients until smooth; spoon some sauce over puddings, broil; serve with remaining sauce, toppings
haikuveg 