one haiku, one pic/one recipe, no meat, no/fish, no photoshop
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
as the solstice gets
closer the chickens sleep in
later & later
12 servings, 330 calories
1 c wheat chef, 1 c oats, 2 c white whole wheat flour, 1 c chocolate chunks, 2 T namaste egg replacer, 1 t sea salt, 1 T powder, 1 T vanilla, 1 T cinnamon, 1 c molasses, 1 c warm water
mix, bake in parchment-lined loaf pan, 375 F, 80 minutes
even chickens that
enjoyed snow last year want to
stay inside all day
source, 24 servings
2 sticks soft vegan butter, 1/2 c brown sugar, 2 t sugar, 1/2 t salt, 1 t gin, 3 c flour
cream butter & sugars, beat in rest, drizzling in more gin to form ball; roll out on silpat-covered stone; 400 F, 10 minutes, cool & slice
heat the agar to
boiling or whatever
its directions say
source, 4 servings
tiny can coconut cream, 1 c mooala unsweetened vanilla almond milk, 4 oz bittersweet chocolate, 1 T agar agar, 1 T sugar, pinch salt, 2 t vanilla
boil agar+milk 2 minutes, add rest, cook until chocolate melts, pour into ramekins, chill
press the hazelnuts
firmly into nutella
before baking starts
source, 24 servings, 250 calories
3 sticks soft vegan butter+1 c sugar+2 t vanilla+1 t sea salt+3.5 c white whole wheat flour+1/2 c warm water; 1/2 c hazelnuts, 1/2 c justin’s nutella
knead butter mixture to form ball, make slightly-flattened balls on silpat-covered stone, top with nutella & nuts, 350 F, 25 minutes
well-oiled hands &
work surfaces allow for
just shallow frying
8 servings
2 c warm cider, 2 t yeast, 1 t salt, 1/4 c sugar, 2 T canola, 4 c flour
form ball; rest, covered, 2 hours, room temperature; form balls with holes with oiled hands, place on oiled wax paper, cover with oiled wax paper; rest, room temperature, 2 hours; shallow fry on both sides in canola oil; serve with cinnamon & powdered sugar
haikuveg 