one haiku, one pic/one recipe, no meat, no/fish, no photoshop
each ingredient
in order in a parchment
lined cast iron pan
8 servings, 140 calories
4 halved peaches, 8 packets stevia, 1 c wheat chef, 1 c white whole wheat flour, 1/2 t sea salt, 1 c almond milk
layer in parchment-lined cast iron pan, rest uncovered room temperature 3 hours; place in cold oven set to 450 F, 45 minutes; cool in oven
making room in the
pantry for jams about to
be made for this year
12 servings, 280 calories
1 c wheat chef, pinch sea salt, 2 c white whole wheat flour, 1 c warm water, 8 oz wegmans raspberry jammin, 1 c justin’s nutella
form ball with all but jam+nutella, make rectangle on floured parchment, top with jam+nutella, roll up; place in parchment-lined loaf pan, rest uncovered room temperature 7 hours; place in cold oven set to 425 F, 45 minutes; oven off, 30 minutes
spray the nonstick pan
with canola oil spray
a bit with each crepe
15 servings, 100 calories
1 c wheat chef, 1/2 t sea salt, 2 T sugar, 1 1/3 c full fat plain almond yogurt, 1 T vanilla, 1 c white whole wheat flour, 1 c full fat oatly
mix, chill 24 hours; cook 1/4 c batter on lightly greased nonstick
stand the chocolate squares
up in the batter after
mixing up the rest
12 servings, 275 calories
1 c wheat chef, 2 c full fat plain almond yogurt, pinch sea salt, 10 packets stevia, 1 c white whole wheat flour, 12 oz chopped bittersweet chocolate
stir all but chocolate in parchment-lined cast-iron pan, top with chocolate; rest uncovered room temperature 3 hours; place in cold oven set to 425 F, 35 minutes
frozen raspberries
a cold dough best gotten in
the pans with fingers
12 servings, 170 calories
1 c wheat chef, 2.5 c white whole wheat flour, 10 packets stevia, 1 T powder, pinch sea salt, 1 c full fat plain almond yogurt, 12 oz raspberries, 1 c unsweetened almond milk+1 t cider vinegar
mix, place in silpat pans, rest uncovered room temperature 4 hours; place in cold oven set to 425 F, 30 minutes
sourdough starter
& vegan sour cream both
have active cultures
source, 10 servings, 255 calories
1 c wheat chef, 12 oz vegan sour cream, 8 oz banana puree, 3/4 c sugar, 2 T instant espresso, pinch sea salt, 1/2 c cocoa, 1 t powder, 1.5 c white whole wheat flour
stir in parchment-lined cast-iron pan; rest uncovered room temperature 3 hours; place in cold oven set to 425 F, 45 minutes
haikuveg 