one haiku, one pic/one recipe, no meat, no/fish, no photoshop
a loaf of stale bread
an exercise in endless
possibilities
source, 24 servings, 215 calories
5 c cubed bread, 1 1/4 c sugar, 1.5 sticks soft vegan butter, 1/4 c namaste egg replacer+1/2 c warm water, 2 t vanilla, 1/2 c white whole wheat flour, 1 t powder, pinch salt, 1 bag chocolate chips
food processor; use silpat, 375 F, 30 minutes or until bottoms are browning
top with chocolate
to mimic eating a big
peanut butter cup
source, 4 servings
2 c unsweetened oat creamer, 1 c nut butter, 1 t vanilla, pinch salt; 3/4 c maple syrup, reduced by 1/3
blend, freeze
it takes a week to
realize there haven’t been
any chickadees
dough: 1 stick frozen vegan butter, 1 c flour, 1/2 c almond flour, 1/4 c vegan full fat plain yogurt, 1-3 T ice water, 1 t sugar, pinch salt; wash: 1 t vegan yogurt+1 T maple syrup; filling: 1/2 c sugar, zest of 1 lemon, 3 T cornstarch, pinch salt, 5 c strawberries, sliced
chop together dough, form ball, chill 2 hours; combine filling ingredients; roll out dough, place on parchment-covered rimmed baking sheet, add filling, fold edges; brush with wash; 400 F, 40 minutes
in the morning 1
purple clematis flower
by evening 20
11 servings, 290 calories
1/2 c hazelnuts, 3/4 c chocolate chips, 1/4 c ground flax, 1 c cornmeal, 1 T vanilla, 1 t kosher salt, 2 t powder, 1/2 c sugar, 1 3/4 c flour, 1 1/4 c mooala unsweetened vanilla almond milk
mix, use silpat, 350 F, 18 minutes
a mother deer with
3 little fawns gingerly
leads them to the field
1 2/3 c flour, 1 c sugar, 2/3 c cocoa, 1 t powder, pinch salt, 1/2 c canola oil, 2 c hot water
mix, pour into parchment-lined pie dish, 350 F, 30 minutes; use above frosting, filling, icing
a high speed blender
whips & warms up bananas
to melt the chocolate
8 servings, 260 calories
2 c frozen bananas, 6 dates, 2 T vanilla, 1/2 t kosher salt, 1 t powder, 2.5 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk, 1 c lily’s stevia-sweetened chocolate chips
blend in order until chocolate swirls, bake in parchment-lined loaf pan, 350 F, 45 minutes
after the molds are
full pour extra batter in
jars for in the fridge
source, 14 servings, 160 calories
6 oz melted bittersweet chocolate, 1 can coconut milk, tiny can coconut cream, 2 T cocoa, 1 t kosher salt, 1/4 c sugar, 1 t vanilla
blend, freeze
add the chocolate chips
to the blender last and blend
until they are shaved
4 servings, 300 calories
3/4 c so delicious unsweetened vanilla coconut yogurt, 2 c frozen sliced bananas, 7 dried pitted dates, 1/4 c mini chocolate chips, 2.5 T maple syrup, 4 sugar cones
blend all but syrup; place in bowl & make swirl with spoon, drizzle syrup into swirl; freeze until set; serve in cones
raw hazelnuts &
cashews in the dough are like
little surprises
previous version, 30 servings, 175 calories
1 stick very soft vegan butter, 2 T whole raw cashews, 1/4 c whole raw hazelnuts, 1.5 c sugar, 1/4 c namaste egg replacer+1/2 c warm water, 2 t vanilla, 1/2 t kosher salt, 3 t powder, 1 bag chocolate chunks, 2 c white flour, 1 c white whole wheat flour
form log on silpat-covered stone; 350 F, 30 minutes; slice, 350 F, 10 minutes
after making sun
butter add water to the
blender to make milk
26 servings, 160 calories
1/3 c soft sun butter, 3/4 c powdered sugar, 3/4 c brown sugar, 2 T namaste egg replacer, 2 T vanilla, 1 t kosher salt, 1 t soda, 2 1/4 c flour, 1/4 c sun milk, 1 c chocolate chips, 1/4 c mini chocolate chips
cream butter & sugars, beat in rest, use silpat, 350 F, 12 minutes
