one haiku, one pic/one recipe, no meat, no/fish, no photoshop
add oil 1st &
grease bottom & sides of the
parchment in the pan
8 servings, 270 calories
2 c frozen pomegranate seeds, 1/2 c canola oil, 2/3 c brown sugar, 1/2 c mooala unsweetened vanilla almond milk, 1/2 t sea salt, 1 t powder, 1 c white whole wheat flour, 1/4 c namaste egg replacer, 1 t vanilla
gently combine all but seeds in parchment-lined cast-iron pan, top with seeds, 350 F, 70 minutes
the last egg taken
before the hens will be left
to sit on their eggs
source, 10 servings, 345 calories
1 c wheat chef, 1 egg, 3/4 c brown sugar, 1 c oatly plain oatgurt, 1/4 c canola oil, 2 t vanilla, 1.5 t powder, 1/2 t soda, 1/2 t sea salt, 1.5 c white whole wheat flour, 1 bag lily’s stevia-sweetened chocolate chips
mix, place in parchment-lined loaf pan, sprinkle with white sugar, 350 F, 90 minutes
3 feet of snow must
be moved before the 40
degree day that’s next
10 servings, 314 calories
1 c wheat chef, 2 c plain full fat yogurt, 4 eggs, 1 c sugar, 1/2 t sea salt, 2 t powder, 1 T vanilla, 2 c white whole wheat flour, 3 c frozen wild blueberries
mix, bake in parchment-lined loaf pan, 375 F, 105 minutes
when the fox comes by
in broad daylight it’s time to
lock up the chickens
previous version, 12 servings, 235 calories unfrosted
2 c plain full fat yogurt, 1 c sugar, 2 t cinnamon, 2 t vanilla, 1 t sea salt, 2 t powder, 1/2 c canola oil, 2 eggs, 1 c white whole wheat flour; frosting: 2 sticks soft vegan butter+1/2 c maple syrup+2 t vanilla+1 c powdered sugar+2 t cream of tartar
mix, bake in greased pie dish, 350 F, 70 minutes, cool & frost
no aquafaba
no waking up the yeast, no
rising, no proofing
source, 8 servings
dough: 2 c flour, 1 T powder, 1 t salt, 1/4 t soda, 1/4 c canola oil, scant 3/4 c nut milk+1 t cider vinegar; filling: 1 stick soft vegan butter, 1/2 c brown sugar, 1.5 t cinnamon, 3/4 c chopped toasted pecans; glaze: 4 oz soft vegan cream cheese, 1 c powdered sugar, 1 T nut milk, 1 t vanilla
dough: form ball, roll out; filling: combine, spread over dough; roll up dough, slice; 400 F, 25 minutes in greased baking dish; glaze: combine, pour over rolls
as the solstice gets
closer the chickens sleep in
later & later
12 servings, 330 calories
1 c wheat chef, 1 c oats, 2 c white whole wheat flour, 1 c chocolate chunks, 2 T namaste egg replacer, 1 t sea salt, 1 T powder, 1 T vanilla, 1 T cinnamon, 1 c molasses, 1 c warm water
mix, bake in parchment-lined loaf pan, 375 F, 80 minutes
well-oiled hands &
work surfaces allow for
just shallow frying
8 servings
2 c warm cider, 2 t yeast, 1 t salt, 1/4 c sugar, 2 T canola, 4 c flour
form ball; rest, covered, 2 hours, room temperature; form balls with holes with oiled hands, place on oiled wax paper, cover with oiled wax paper; rest, room temperature, 2 hours; shallow fry on both sides in canola oil; serve with cinnamon & powdered sugar
after the autumn
equinox cupcakes can be
done before sunrise
8 servings
cakes: 1 stick soft vegan butter, 1 c flour, 2 T namaste egg replacer+1/4 c mooala unsweetened vanilla almond milk, 1/2 t salt, 1 t powder, 2 t brandy, 1 c sugar, 2 oz chopped bittersweet chocolate; filling: 1 stick soft vegan butter, 2 c powdered sugar, 1 t brandy, 1.5 T pumpkin
cakes: mix, bake in greased nonstick pan, 350 F, 18 minutes, cool & fill; filling: combine
apples from the field
blended & dehydrated
with maple & spice
1 c wheat chef, 1 c cut up apple leather, 1 t sea salt, 1 c sugar, 3/4 c canola oil, 1 T cinnamon, 3 c flour
mix, rest 3 hours, fold, rest 8 hours, form log & place in parchment-lined loaf pan, rest 12 hours, top with more sugar+cinnamon, 350 F, 90 minutes; rests: covered, room temperature; folds: 8x
after a rainstorm
white fluffy chickens could use
a warm hair dryer
source, 10 servings, 350 calories
dough: 1.5 c white whole wheat flour, 1 c brown sugar, 1 1/4 c oats, 1 t kosher salt, 1 t powder, 1 t cinnamon, 1/2 t soda, 1.5 sticks cold vegan butter; fruit: 12 oz frozen raspberries, 1 T lemon peel, 1/2 t cinnamon, 2 T white whole wheat flour, 1/4 c lemon juice
dough: food processor, press 3/4 into a parchment-lined cast-iron pan, 350 F, 15 minutes; filling: combine, put over baked bottom crust, top with rest of dough, bake 45 minutes
haikuveg 