one haiku, one pic/one recipe, no meat, no/fish, no photoshop
christmas lima beans
big, swirly & buttery
cook in plain water
source, 1 serving, 550 calories
1 flour tortilla, 1 c cooked christmas lima beans, 1 c drained canned artichoke hearts, 1 c cut up italian parsley, 2 T vegan ricotta, juice of 1 lemon, pinch black pepper
heat tortilla & beans, top with rest
blender ricotta
needs only as much water
as the blender needs
cheese source, grapes source; 6 servings
cheese: 2 c blanched slivered almonds, 2 T lemon juice, 1 T nutritional yeast, 1 T herbs, 1/2 – 1.5 c warm water, 1/2 t sea salt; grapes: 1 lb grapes, 2 T brown sugar, 2 T maple syrup, 1 t lemon peel, 1/4 c cassis
cheese: blend; grapes: 450 F in glass baking dish, 45 minutes or until sauce is caramelized
making cheese takes less
time than driving to the store
and bringing cheese back
source, 4 servings
1 lb pasta, cooked, tossed with butter, salt, pepper; cheese: 1 gallon milk, 1/2 – 1 c lemon juice, salt; sauce: 5 lbs tomatoes, grated; 1 t salt, tiny can tomato paste, bay leaf, basil sprig, 1 t garlic powder, 2 T olive oil; toppings: basil, pecorino, red pepper flakes
cheese: heat milk to simmering, add 1/2 c lemon, stir gently, add more lemon or increase heat if milk does not curdle; stand off heat 5 minutes, strain through cheesecloth, knead in salt; sauce: simmer 15 minutes or until reduced by half
haikuveg 