one haiku, one pic/one recipe, no meat, no/fish, no photoshop
jars of blackberries
harvested in the summer
line the freezer door
8 servings, 260 calories
1 c wheat chef, 4 c blackberries, 1 c silk heavy cream, pinch sea salt, 1 T vanilla, 10 packets stevia, 1/2 c cocoa, 3/4 c full fat plain almond yogurt, 1/2 c white whole wheat flour
stir in parchment-lined cast-iron pan, rest uncovered room temperature 4 hours; place in cold oven set to 425 F, 40 minutes
every morning the
kittens have knocked over all
they possibly could
12 servings, 230 calories
1 c wheat chef, 1 3/4 c tazo chai concentrate, 2 c white whole wheat flour, pinch sea salt, 1 stick melted vegan butter, 1 T cider vinegar; glaze: 1 c powdered sugar+3-4 T tazo chai concentrate
mix, pour into parchment-lined cast-iron pan, rest uncovered room temperature 6 hours; 350 F, 45 minutes; glaze
kittens in the shed
playing with the string on the
trimmer for hours
10 servings, 220 calories
1 c wheat chef, 3 c frozen cut up strawberries+bananas, 3/4 c full fat plain almond yogurt, pinch sea salt, 1 T vanilla, 10 packets stevia, 2 c white whole wheat flour, 2 c full fat oat milk
stir in parchment-lined cast-iron pan, rest uncovered room temperature 5 hours; place in cold oven set to 425 F, 45 minutes; oven off, 10 minutes
after not seeing
1 for days the hummingbird
feeder will come down
12 servings, 200 calories
1 c wheat chef, 3/4 c full fat plain almond yogurt, 2 eggs, pinch sea salt, 1 T vanilla, 1 T cardamom, 10 packets stevia, 1 c lily’s stevia sweetened chocolate chips, 1.5 c white whole wheat flour, 1 c full fat oat milk
stir in parchment-lined cast iron pan, rest uncovered room temperature 6 hours; place in cold oven set to 375 F, 45 minutes
after the rise add
cinnamon & sugar to
the top & then bake
24 servings, 200 calories
1 c wheat chef, 1 can pumpkin, 3/4 c full fat plain almond yogurt, 1/2 c sugar, 1/2 c brown sugar, 1 t sea salt, 1 T powder, 2 T vanilla, 1 T pumpkin spice, 3 c white whole wheat flour, 2 c full fat oat milk, 1 bag mini chocolate chips
mix, pour into parchment-lined 9×13 pan; rest uncovered room temperature 9 hours, top with cinnamon & more sugar; place in cold oven set to 375 F, 70 minutes
cut up fresh figs in
the batter with strawberry
jam & chopped pecans
cake: 3 c flour, 1 t cinnamon, 1/2 t ginger, 1/2 t cardamom, 3/4 t soda, 1/2 t sea salt, 1.5 c sugar, 4 eggs, 3/4 c olive oil, 2 T plain full fat yogurt, 4 chopped figs, 3/4 c jam, 3/4 c chopped nuts; frosting: 1.5 sticks soft butter+2 c soft cream cheese+pinch sea salt+splash vanilla+3 T honey+3 2/3 c powdered sugar
cake: mix, use parchment, 325 F, 75 minutes; frost; top with more figs
brown the butter &
then cook the peaches in the
same pan with sugar
6 sliced peaches+1/2 c brown sugar+3 T lemon juice; 1 stick browned butter, 1.5 c flour, 1 c sugar, 1 T powder, 1 t sea salt, splash vanilla, 1 c heavy cream
simmer peach mixture 3 minutes, add all but cream; place in oiled baking dish, top with cream; 350 F, 75 minutes
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
haikuveg 