one haiku, one pic/one recipe, no meat, no/fish, no photoshop
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
spread the batter on
the pan with a spatula
after pouring it
10 servings, 140 calories
1 c wheat chef, 4 oz pumpkin puree, 4 oz banana puree, 3/4 c full fat plain almond yogurt, pinch sea salt, 1 T vanilla, 6 packets stevia, 1 T cardamom, 1 T pumpkin spice, 1 T instant espresso powder, 1 c white whole wheat flour, 1 c full fat oat milk
mix, rest covered room temperature 7 hours, cook 1/2 c batter on greased nonstick pan
full fat plain yogurt
made from almond milk makes it
almost a cupcake
12 servings, 290 calories
1 c wheat chef, 1 can pumpkin, 1 c sugar, pinch sea salt, 1 T pumpkin spice, 3/4 c plain full fat almond yogurt, 1 bag chocolate chunks, 1 T vanilla, 1 c white whole wheat flour
mix, spoon into oiled silpat muffin pans, sprinkle with cinnamon+more sugar; rest uncovered room temperature 3 hours; place in cold oven set to 350 F, 40 minutes
sourdough bread with
fresh corn cut from the cob &
some shredded swiss cheese
1 c wheat chef, kernels from 2 ears corn, 1 c shredded swiss, 2 T honey, pinch sea salt, 1 c full fat oat milk, 1/4 c plain full fat yogurt, 2.5 c flour
mix, place in parchment-lined baking dish, rest warm place 2 hours; 400 F, 45 minutes
rising dough in the
sunny window with the sounds
of water outside
1 c wheat chef, 1/2 c olive oil, pinch sea salt, 2 T honey, 2/3 c shredded parm, 1/3 c half+half, 2 c flour, pinch black pepper, splash balsamic vinegar; toppings: more oil+cheese, basil
form flattened ball, rest in covered parchment-lined baking dish warm place 2 hours; top with more oil+cheese; 400 F, 30 minutes; top with basil
people who don’t like
pizza may eat it if it’s
called focaccia
dough: 1 c wheat chef, 2 c flour, pinch sea salt, 2 t sugar, 1/4 c canola oil, 1 c water; toppings: olive oil, sliced vegan mozzarella, sliced tomatoes, balsamic glaze, basil
mix dough ingredients, place in parchment-lined baking dish; rest covered room temperature 4 hours, add toppings except basil; 350 F, 45 minutes; pour excess liquid off top; 350 F, 15 minutes; on oven rack, 400 F, 20 minutes; cool in oven; add basil
cocoa powder &
chai powder in a yogurt
sourdough batter
18 4-inch waffles, 95 calories
1 c wheat chef, 1.5 c full fat plain almond yogurt, pinch sea salt, 1 T vanilla, 1/2 t powder, 1 T chai powder, 10 packets stevia, 1/3 c cocoa, 2 c white whole wheat flour, 2 c water
mix, rest 8 hours room temperature covered, cook scant 1/4 c batter on greased nonstick iron
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
rinse out the 4 oz
pumpkin jars & pour water
into the batter
8 servings, 140 calories
1 c wheat chef, 8 oz pumpkin puree, 8 oz water, pinch sea salt, 10 packets stevia, 1 T instant espresso, 1 t pumpkin spice, 1 t vanilla, 1/3 c cocoa, 1 c white whole wheat flour
stir in parchment-lined cast-iron pan, rest 8 hours uncovered room temperature; place in cold oven set to 450 F, 40 minutes
haikuveg 