one haiku, one pic/one recipe, no meat, no/fish, no photoshop
freeze the filling for
10 minutes whenever it
gets hard to work with
8 servings
1 c pecans+1/2 c hazelnuts+1/2 c maple syrup+pinch sea salt+1/4 c sugar; 1 t cream of tartar+1/3 c flour; 10 oz melted semisweet chocolate
blend nut mixture, stir in flour mixture, make balls with floured hands on floured wax paper, dip in chocolate
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
the same day as last
year the big fox crosses the
snow covered back field
24 servings, 170 calories
1/4 c poppy seeds, 1 bag lily’s stevia-sweetened chocolate chips, 1 t soda, 1 T vanilla, 1/2 t sea salt, 1/2 c namaste egg replacer, 1/2 c olive oil, 10 packets stevia, 3 3/4 c white whole wheat flour, 1.5 c elmhurst milked cashews
mix, place balls on silpat-covered stone, 350 F, 25 minutes
a high speed blender
drizzling in hot water
until a ball forms
32 1-T servings, 80 calories
1 c nut butter, 10 medjool dates
blend, drizzling in hot water
nut butter powders
are rather magical in
baking recipes
16 servings, 160 calories
1 c wheat chef, 1 t sea salt, 2.5 c buckwheat flour, 1 T powder, 1 T vanilla, 1 T pumpkin spice, 1 bag lily’s stevia-sweetened chocolate chips, 1/4 c c powdered almond butter, 2 T cocoa, 10 packets stevia, 1.5 c warm water
mix, form shaggy log on silpat-covered stone; 350 F: 30 minutes, slice, 25 minutes
cool hands to roll the
balls & then quickly dip in
the melted chocolate
10 servings
1 c semisweet chocolate chunks, melted+1 c pecan halves+pinch cinnamon+splash nut milk; 1 c semisweet chocolate chunks, melted
blend pecan mixture, make balls, dip in melted chocolate, sprinkle with more cinnamon, chill
mini sourdough
chocolate chip cookies would be
a different project
24 servings, 210 calories
1 c wheat chef, 2 eggs, 2 c flour, 1 bag mini chocolate chips, 1 t soda, 1 t sea salt, 2 t vanilla, 1/3 c sugar, 3/4 c brown sugar, 1/2 c canola oil
mix, use silpat, 375 F, 15 minutes
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
finding the time to
fully cool the biscotti
before 2nd bake
source, 18 servings, 215 calories
3 eggs, 1 stick soft vegan butter, 1/3 c cocoa, 2 t powder, 1 t sea salt, 1 t chipotle chile powder, 1 t vanilla, 2 c white whole wheat flour, 1 c wheat chef, 2/3 c cashews, 1/2 c lily’s stevia-sweetened chocolate chips, 3/4 c sugar
beat, form 2 logs on silpat; 350 F, 25 minutes; cool & slice; 300 F, 25 minutes
use up 3 squashes
enjoy meditating on
how much money saved
12 servings, 115 calories
4 c roasted & gently squeezed acorn squash, 1 c maple syrup, 1 t sea salt, 2 T pumpkin spice, 2 T canola oil
blend, spread 1/4-inch thick on greased fruit leather mats; 105 F, 8 hours; 95 F, 15 hours
haikuveg 