one haiku, one pic/one recipe, no meat, no/fish, no photoshop
lightly oiled or
wet fingers for putting the
dough into the pans
12 servings, 168 calories, 12.3 g protein, 2.8 g fiber
2 c whole wheat chef, 8 oz kite hill plain unsweetened almond & soy greek yogurt, 2 c pb powder, 2 T stevia, pinch sea salt
mix, place in oiled silpat donut pans; rest 2 hours; place in cold oven set to 400 F, 30 minutes
sourdough starter
makes a complex flavor but
is not required
15 servings, 102 calories, 7.9 g protein, 1.7 g fiber
1 c whole wheat chef, 16 oz banana puree, 10 scoops owyn 20 g dark chocolate protein powder
mix, spoon onto silpat-lined stone, rest 2 hours; place in cold oven set to 400 F, 25 minutes
a disk of dough right
on the grate of a hot grill
no greasing needed
12 servings, 228 calories, 23.1 g protein, 3.5 g fiber
1 c whole wheat chef, 1 c white whole wheat flour, pinch sea salt, splash vanilla, 1 t sugar, 2 1/4 c vital wheat gluten, 2 c unsweetened soy milk; toppings: 3 oz sundried tomatoes, basil, 8 oz kite hill almond milk ricotta
knead to form ball, rest 5 hours; form disk, grill on both sides; turn off heat, add toppings, melt with grill closed; serve with balsamic glaze+chipotle tabasco
pumpkin vines growing
on the patio with big
round orange pumpkins
16 servings, 147 calories, 14.8 g protein, 2.1 g fiber
2 c whole wheat chef, 1 c white whole wheat flour, 2 c vital wheat gluten, pinch sea salt, 1 T vanilla, 1 T sugar, 1 c unsweetened soy milk, 1 c warm water
stir in silpat, rest 4 hours lid closed, fold 8x, rest 4 hours lid closed; place in cold oven set to 450 F, lid closed 30 minutes, lid open 10 minutes; 350 F, on oven rack 30 minutes
tart cherries, wild
blueberries, chocolate chips,
flax & chia seeds
24 servings, 89 calories, 3.7 g protein, 4.4 g fiber
1 c whole wheat chef, 2 c cooked pureed alubia blanca beans, 1 c ground flax+chia, 1/3 c lily’s semisweet chocolate chips, 1.2 oz freeze dried blueberries, 1.2 oz freeze dried tart cherries, pinch sea salt, 1 T stevia, 1 T vanilla
mix, spoon onto silpat-covered stones, rest 3 hours; place in cold oven set to 400 F, 24 minutes
thick batter needs to
be pressed down after flipping
& browned on both sides
18 servings, 138 calories, 6.6 g protein, 8 g fiber
2 c whole wheat chef, 2 c cooked pureed cranberry beans, 1 c ground flax+chia, 1.2 oz freeze-dried strawberries, 1.2 oz freeze-dried raspberries, 8 oz kite hill plain unsweetened almond & soy greek yogurt, 1 T vanilla, 1 T monkfruit, pinch sea salt
mix, rest 7 hours, cook on greased nonstick griddle
blueberries & black
raspberries & red ones &
strawberries at once
14 4-inch waffles, 141 calories, 7.3 g protein, 8.8 g fiber
1 c whole wheat chef, 2 c cooked pureed cranberry beans, 1 c ground flax+chia, 8 oz kite hill plain unsweetened almond & soy greek yogurt, 1.4 oz freeze-dried apricots, 1 T vanilla, pinch sea salt, 2 T stevia
mix, rest 4 hours; cook 1/4 c batter on greased nonstick iron
90 degrees &
humid makes the garden grow
inches in a day
30 servings, 112 calories, 4.8 g protein, 7.1 g fiber
2 c whole wheat chef, 2 c cooked pureed san franciscano beans, 1 c ground flax+chia, 1 bag lily’s semisweet chocolate chips, 1 c pb powder, 2 T stevia, 1 T vanilla, pinch sea salt
mix, spoon onto silpat-covered stones; rest 2 hours; place in cold oven set to 375 F, 20 minutes
clematis flowers
so bright they can be seen in
the midnight hours
12 servings, 255 calories, 12.9 g protein, 14.5 g fiber
1 c whole wheat chef, 2 c cooked pureed san franciscano beans, 1 bag lily’s semisweet chocolate chips, 1 c ground flax+chia, 1 c bob’s red mill almond protein powder, pinch sea salt, 2 T stevia, 2 T vanilla, 1 c silk unsweetened
mix in parchment-lined cast-iron pan; rest 3 hours; place in cold oven set to 400 F, 50 minutes
cats chasing a mouse
chickens are watching & then
they are helping chase
12 servings, 178 calories, 9.1 g protein, 8.6 g fiber
1 c whole wheat chef, 2 c cooked pureed french style green lentils, 1 c ground flax+chia, 6 eggs, pinch sea salt, 1 T vanilla, 2 T stevia, 16 oz raspberries
mix in parchment-lined cast-iron pan, rest 3 hours; place in cold oven set to 400 F, 40 minutes
haikuveg 