one haiku, one pic/one recipe, no meat, no/fish, no photoshop
if using eggs that
aren’t from fluffy little hens
just 4 will suffice
previous version, 24 servings, 300 calories
1 c wheat chef, 3 c white whole wheat flour, 2 t soda, 1 t cinnamon, 1 t nutmeg, 1 t sea salt, 2 c sugar, 1 c canola oil, 6 eggs, 1 can pumpkin, 1 bag mini chocolate chips
mix, 350 F, 1 hr in parchment-lined 9×13 pan
strawberries from the
freezer can be microwaved
and gently squeezed out
11 servings, 110 calories
6 c raspberries, 12 oz strawberries, 10 medjool dates
blend; divide onto 3 wax paper-covered dehydrator racks; 95 F, 30 hours or until sides can be peeled and middle is firm
add orange liqueur
or another extract for
more enhanced flavor
source, 4 servings
3 T maple syrup, scant 1/2 c sugar, 10 oz unsweetened chocolate, 1 orange herbal tea bag, 3 1/4 c water
boil all but chocolate & tea, add rest, steep 5 minutes, remove tea bag, chill 12 hours, blend, churn, freeze
10 minutes to rest
& then slice between bakings
is just enough time
previous version, 32 servings, 155 calories
1 stick soft vegan butter, 1/2 c pecan halves, 1 c sugar, 1/4 c namaste egg replacer+1/2 c warm water, 2 t vanilla, 1 t sea salt, 3 t powder, 3 c white whole wheat flour, 1 bag chocolate chunks
form 2 logs on silpat-covered baking sheet; 350 F, 30 minutes; slice; 350 F, 10 minutes
the fancy chocolate
with the red packaging has
recipes inside
source, 24 servings, 130 calories
6 oz bittersweet chocolate+1/2 stick vegan butter; 2 T namaste egg replacer+1/4 c hot water; 1 c sugar, 1 t vanilla, 1.5 c white whole wheat flour, 1/2 t powder, 1/2 c walnuts, 1/2 t sea salt
melt chocolate+butter, add rest, use silpat, 350 F, 25 minutes
add oil 1st &
grease bottom & sides of the
parchment in the pan
8 servings, 270 calories
2 c frozen pomegranate seeds, 1/2 c canola oil, 2/3 c brown sugar, 1/2 c mooala unsweetened vanilla almond milk, 1/2 t sea salt, 1 t powder, 1 c white whole wheat flour, 1/4 c namaste egg replacer, 1 t vanilla
gently combine all but seeds in parchment-lined cast-iron pan, top with seeds, 350 F, 70 minutes
the eastern phoebe
looks like a dark eyed junco
that’s gotten blow dried
6 servings, 305 calories
2 tiny cans coconut cream, 6 oz bittersweet chocolate, 1/3 c canela syrup+1 stick from syrup
simmer 5 minutes, remove stick, divide, chill
as with vanilla
extract, rosewater is not
as good as it smells
previous version, 30 servings, 175 calories
scant 3/4 c silk whole next milk+1 t cider vinegar; 1 stick very soft vegan butter, 1/2 c brown sugar, 1/2 c sugar, 1/4 c namaste egg replacer, 1 T rosewater, 1 t sea salt, 3 t powder, 1 bag chocolate chunks, 3 c white whole wheat flour, 1/2 c pecans, 2 t cardamom
form 2 logs on silpat-covered stones; 350 F, 30 minutes; slice, 350 F, 10 minutes
baby food jars of
banana yield containers
for future puddings
source, 20 servings, 160 calories
1 c almond butter, 3/4 c brown sugar, 4 oz banana puree, 1/2 t sea salt, 1 t soda, 1/2 c white whole wheat flour, 1 1/3 c lily’s stevia-sweetened chocolate chips
mix, use silpat, 350 F, 18 minutes
no reason to choose
between peanut butter cups
& other fillings
25 servings, 100 calories
9.7 oz scharffen berger bittersweet chocolate, melted; toppings: vegan mini marshmallows, hazelnuts, almond butter, enjoy life mini white chips
divide chocolate into candy papers, add toppings, chill
