one haiku, one pic/one recipe, no meat, no/fish, no photoshop
an extra ear of
corn that was cut off the cob
& in the freezer
kernels from 1 ear corn, 2 c grated zucchini, 4 eggs, 8 oz shredded colby jack, 1 T powder, 1 t kosher salt, 2 T sugar, 3 c flour
mix, pour into parchment-lined baking dish, 375 F, 45 minutes
like an upside down
cake with peaches but the cake
is made of biscuits
peaches: 4 quartered peaches, 1/2 c sugar, pinch salt, 1/4 c maple syrup, 1/2 stick vegan butter; biscuits: 1 3/4 c flour, 1/4 c sugar, 1 T powder, 1 t soda, pinch salt, 1/2 stick room temperature vegan butter, 1 c vegan sour cream
biscuits: mix, form 8 balls; peaches: boil all but butter & peaches, add butter, peaches, cook 10 minutes; place biscuits on top of peaches, top with more sugar & sour cream; 350 F, 50 minutes; rest 10 minutes, turn out
quart jar of berries
in the fridge from just a few
minutes picking time
8 servings, 290 calories
1 c wheat chef, 2 eggs, 1 quart raspberries, 1 c sugar, 1 t sea salt, 2 t powder, 1 T vanilla, 1 c cocoa, 1 c white whole wheat flour
mix, pour into parchment-lined cast-iron pan, 425 F, 40 minutes
cake, berries & sauce
baked in 1 cast iron pan
ready for whipped cream
source, 4 servings
12 oz berries+1 T lemon juice+1/4 c sugar+pinch salt; 1/2 stick melted vegan butter, 2 t lemon peel, 1/2 c sugar, 3/4 c flour, 2 t powder, 1/2 t salt, 1/3 c silk whole next milk, 1 1/4 c hot water, powdered sugar
combine all but berries, water, powdered sugar; spoon into buttered cast-iron pan; add berries, water; 425 F, 30 minutes, top with powdered sugar
if using eggs that
aren’t from fluffy little hens
just 4 will suffice
previous version, 24 servings, 300 calories
1 c wheat chef, 3 c white whole wheat flour, 2 t soda, 1 t cinnamon, 1 t nutmeg, 1 t sea salt, 2 c sugar, 1 c canola oil, 6 eggs, 1 can pumpkin, 1 bag mini chocolate chips
mix, 350 F, 1 hr in parchment-lined 9×13 pan
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
haikuveg 