one haiku, one pic/one recipe, no meat, no/fish, no photoshop
a cinnamon roll
meets pumpkin spice latte and
hint of sourdough
source, 10 servings, 340 calories
swirl: 1/2 c brown sugar+1/4 c chopped nuts+1 t cinnamon+1/4 c chocolate chips+1 T vegan sour cream; batter: 1 c wheat chef, 1.5 c flour, 1 t cinnamon, 1 t kosher salt, 1/2 c sugar, 1/2 c brown sugar, 1 c minus 1 T vegan sour cream, 1/2 c pumpkin
mix batter, pour half into parchment-lined loaf pan, add half of swirl, add rest of batter, then swirl, 350 F, 80 minutes
slight shimmer of ice
on the pond could almost be
a gust of fall wind
45 servings, 50 calories
1/4 c ground flax+2 T fennel seeds+1 c apple juice+1 (4-oz size) container gerber bananas, 1 t kosher salt, 1 T vanilla, 8 packets stevia, 1/4 c olive oil, 3 c white whole wheat flour
rest flax mixture 10 minutes, knead in rest, roll out with springerle rolling pin on silpat-covered stone, 325 F, 20 minutes, cool & slice
summer’s new chickens
waking up to snow-covered
land for the first time
45 servings, 50 calories
1 c apple juice, 1 (4-oz size) container gerber bananas, 1/4 c namaste egg replacer, 1 t kosher salt, 1 t cinnamon, 6 packets stevia, 1 c cocoa, 2 c white whole wheat flour, 1/4 c olive oil
cream 1st 3, beat in rest, drizzling water if needed; roll out with springerle rolling pin on silpat-covered stone; 325 F, 20 minutes; cool & slice
blue jays not seen since
last spring empty the feeder
in one afternoon
12 servings, 375 calories
1 c wheat chef, 1 stick room temperature vegan butter, 2 c thawed frozen raspberries & liquid, 4 c white whole wheat flour, 1 t kosher salt, 1 c mini chocolate chips, 1/2 c maple syrup
chop together with pastry cutter, rest 20 minutes, form ball, make balls on silpat-covered stone, rest 30 minutes, 425 F, 20 minutes
a bag of meyer
lemons is too expensive
to let them go bad
8 citrus fruits, 3 c sugar+2 c water
cover fruit with water in pot, boil, drain, repeat; boil sugar water, pierce fruit 3x, simmer in sugar water 30 minutes; steep overnight in a cool place, simmer 10 minutes; keep chilled
serve with vegan creme
fraiche, pomegranate seeds, or
vanilla ice cream
source, 6 servings
6 cored pears, 1 bottle red wine, 1 1/4 c sugar, 1 t peppercorns, 1 cinnamon stick, 1/2 t allspice
simmer until pears are soft, remove pears, reduce to syrup, pour over pears
walking in the woods
rocks & sticks hiding under
the dry crispy leaves
source, 30 servings, 165 calories
1 can pumpkin, 1/2 c wheat chef, 1 stick soft vegan butter, 8 oz vegan cream cheese, 1 t soda, 1 t sea salt, 1 t vanilla, 2 t cinnamon, 1 t nutmeg, 1/2 c sugar, 1/2 c brown sugar, 1 bag vegan chocolate chips, 2.5 c white whole wheat flour
mix, use silpat, 350 F, 18 minutes
autumn spices don’t
just have to apply to things
made out of pumpkin
16 servings, 175 calories
4 c frozen sliced bananas, 1/2 c chia seeds, 1 bag lily’s stevia-sweetened chocolate chips, 2 T pumpkin spice, 1 t kosher salt, 1 T vanilla, 1 t soda, juice of 1 lemon, 1.5 c white whole wheat flour, 1.5 c mooala unsweetened vanilla almond milk
mix, bake in parchment-lined 9×13 pan, 400 F, 45 minutes
counting the new points
on the bucks that have grown up
over the summer
previous version, 12 servings, 270 calories
1/2 c wheat chef, pinch yeast, pinch sea salt, 3/4 c elmhurst milked hazelnuts, 2 T namaste egg replacer, 1 stick soft vegan butter, 2 T sugar; 6 oz semisweet chocolate, chopped; 2.5 c flour, 1 T maple syrup
mix all but syrup, rest, covered, 1 hour, fold 8x; chill, covered, 20 hours; rest, covered 5 hours; form pretzels, brush with syrup, sprinkle with more sea salt, rest 30 minutes; bake on silpat-covered stones, 350 F, 30 minutes
on top of yogurt,
a smoothie bowl, with some fruit,
or all by itself
2 c oats+1 t sea salt+1/2 c maple syrup
spread in thin layer on parchment-lined baking sheet, 350 F, 20 minutes or until just browning
