one haiku, one pic/one recipe, no meat, no/fish, no photoshop
they only taste like
banana to people who
don’t like bananas
24 servings, 102 calories
1 can pumpkin, 1 (4-oz size) container gerber bananas, 1/2 c d’vash date nectar, 2 namaste egg replacer eggs, 1 T cinnamon, 1 T vanilla, 1 T powder, 1 t kosher salt, 1/2 c lilly’s stevia-sweetened dark chocolate chips, 4 c oat flour
mix, use silpat, 350 F, 15 minutes
the chipmunks who eat
the fallen-down birdseed have
gone on vacation
source, 6 servings
sauce: 2 peppers, halved; 1 tomato, halved; 1 bulb garlic, top cut off; 1 onion, top cut off; olive oil, kosher salt & pepper, 2 T sherry vinegar, 1 T maple syrup; cake: 2 c israeli couscous, cooked in salted water; kosher salt & pepper, 8 green onions, halved, fried in olive oil until crispy; olive oil, 6 oz spinach, wilted in hot olive oil; 1 c full fat plain yogurt, 1 c shredded mozzarella, 1/2 c grated pecorino, 1/3 c flour, 2 eggs, 2 T minced garlic, 1 T coriander, 1 T basil
sauce: roast veggies with little oil, salt & pepper, on foil, garlic & onion wrapped in foil, 425 F, 40 minutes; blend with rest and more olive oil; cake: combine all but some fried onions, press into hot well-oiled pan, cook 10 minutes, slide onto plate, cook other side 10 minutes, adding oil and shaking pan as needed; top with more pecorino and remaining onions
butter added 4
times and cheese added 2 times
and some sugar too
source, 12 servings
3 c flour, 3 T sugar, 1 T powder, 1 t kosher salt, 1 stick cold butter, 1 stick melted butter, 2 c shredded cheese, 1 c buttermilk, 1 egg
chop cold butter into dry ingredients; add egg, buttermilk, all but 1/2 c cheese to form very shaggy dough; make 12 loose balls on silpat, drizzle with 1/3 of melted butter, sprinkle rest of cheese; 375 F, 15 minutes, drizzle with 1/3 melted butter, bake 15-20 minutes until golden; drizzle with rest of melted butter
the first autumn snow
the dog acts like he’s never
seen snow in his life
24 servings, 68 calories
1 can pumpkin, 1 (4-oz size) container gerber bananas, 6 packets stevia, 1 T powder, 1 t kosher salt, 1 T vanilla, 1 T cardamom, 2 namaste egg replacer eggs, 2 T ground flax, 1/4 c lemon juice, 2 c frozen blueberries, 3 c oat flour
mix, use silpat, 375 F, 15 minutes
the first late sunlight
pricks on the yellow leaves still
on their high branches
source, 3 servings
3 sweet potatoes, sliced in thin vertical rounds, leaving bottoms uncut; 1 stick earth balance vegan butter, melted; 2 t minced garlic, kosher salt, herbs, olive oil
heat oiled cast-iron pan to 425 F, add potatoes, drizzle with olive oil, sprinkle with kosher salt, bake 30 minutes; combine butter, garlic, salt; drizzle half of garlic butter over potatoes; bake 10 minutes, broil; remove from oven, drizzle with rest of garlic butter, top with herbs
a pastry cutter
followed by a masher will
chop the berries small
12 oz cranberries, mostly chopped/mashed; 1 stick earth balance vegan butter, soft; 2/3 c brown sugar, 1/2 c unsweetened full-fat cashew milk, 1/2 c maple syrup, 1/4 c molasses, 1.5 c white whole wheat flour, 1 t ginger, 1 t cinnamon, 1/2 t powder, 1 t kosher salt, 1/4 t soda, 2 namaste egg replacer eggs
mix all but berries, pour into buttered cast-iron pan, swirl in berries, 350 F, 35-50 minutes or until knife comes out mostly clean
next time at the store
continue past expensive
vegetable chips
beet greens & stems, sea salt, olive oil
place greens in single layer on oiled foil on baking sheet, drizzle with more oil, sprinkle with salt, 375 F, stirring if needed, until crispy
fill the bird feeder
once all summer, and every
other day in fall
source, 6 servings, 385 calories
dough: 2 c white whole wheat flour, 1 t kosher salt, 2/3 c coconut oil, up to 1/2 c cold water; filling: 1 c frozen berries + 1 T chia seeds, microwaved until warm; 2 packets stevia
knead dough, adding water as needed; roll out between wax paper, cut into 6 rectangles, drop filling, fold, seal with fork, poke holes, sprinkle with stevia, bake on silpat on rimmed baking sheet, 375 F, 25 minutes
geese fly overhead
the dog jumps in the air, a
silhouette at dusk
source, 5 servings
8 oz shells, cooked al dente in salted water; 2 T olive oil, 2 t minced garlic, pinch red pepper flakes, 12 oz spinach, 1 can quartered artichoke hearts, drained; 2 c cream, 1 c grated parm, 6 oz sliced mozzarella, kosher salt & pepper
heat oil, garlic, spices, cook 2 minutes; add spinach, artichokes, cream, parm, pasta, stirring to incorporate after each; divide in ramekins, top with mozzarella, 400 F, 25 minutes
everything in the
vegetable garden freezes
except the squash vines
24 servings, 120 calories
1 can pumpkin, 1 (4-oz size) container gerber bananas, 1/4 c ground flax seed, 1/4 c chia seed, 1 c oats, 1/4 c lemon juice, 1 T cinnamon, 1 t kosher salt, 1 t soda, 1/2 c date nectar, 1 T vanilla, 2 c frozen raspberries, 2 c white whole wheat flour
mix, use silpat, 375 F, 15 minutes
haikuveg 