one haiku, one pic/one recipe, no meat, no/fish, no photoshop
purple & orange
cake under a golden brown
cinnamon frosting
12 servings, 415 calories
2 c raw unpeeled shredded beets & carrots, 1 c oats, 1/2 c maple syrup, 1/4 c olive oil, 1 T powder, 1 t kosher salt, 1 T vanilla, 2 c white whole wheat flour, 3/4 c elmhurst dairy milked cashews; frosting: 2 sticks soft earth balance vegan butter+2 c powdered sugar+1 T cinnamon+1 T vanilla
mix, gently press into parchment-lined cast-iron pan, 350 F, 40 minutes, cool & frost
beets & carrots from
the garden, grated over
a glass mixing bowl
10 servings, 230 calories
2 c raw unpeeled shredded beets & carrots, 1/2 c d’vash date nectar, 1 T namaste egg replacer, 1 t kosher salt, 1 T powder, 1 T vanilla, 1 t orange zest, 1 c cocoa, 1 c chocolate chips, 1 c white whole wheat flour
mix, adjusting flour if needed, gently press dough into donut pans, 375 F, 20 minutes
female rose-breasted
grosbeak is not shy at the
small window feeder
2 servings, 150 calories
12 oz silken tofu, 1/2 c cocoa, 1 T vanilla, 1 T cinnamon, 10 packets stevia, splash nut milk, cacao nibs
blend all but nibs, adding milk if needed, top with nibs, chill 2 hours
five chipmunks under
the bird feeder filling their
cheeks with fallen seeds
8 servings, 400 calories
1 c wheat chef, pinch yeast, 1 t kosher salt, 4 oz unsweetened applesauce, 1 c room temperature apple juice, 4 c flour, 4 oz ghirardelli 70% cacao chocolate squares (.5-oz size), toppings: sea salt, stevia, olive oil
knead all but chocolate & toppings to form ball; rise, covered, room temperature 3 hours; form 8 chocolate-filled envelopes on silpat, add toppings, proof 30 minutes; 375 F, 35 minutes or until browning
let them rest while the
oven preheats or longer
to get more sour
24 servings, 170 calories
1 c wheat chef, 1 T namaste egg replacer+1/4 c warm water, 1 t soda, 1 t kosher salt, 1 t vanilla, 1 t cinnamon, 6 T olive oil, 3/4 c d’vash date nectar, 1 bag chocolate chips, 2 1/4 c flour
mix, make flattened balls on silpat, sprinkle with coarse salt & stevia, rest 30 minutes, 350 F, 18 minutes
chocolate cereal,
cacao nibs, solid chocolate,
chocolate nut butter
16 servings, 165 calories
1 (9.5 oz) box love grown chocolate comet crispies; 1/2 c justin’s chocolate hazelnut & almond butter+3 (55 g) blocks scharffen berger bittersweet chocolate+1 c maple syrup; 1 t sea salt, 2 T cacao nibs
microwave nut butter mixture, add cereal, press into lined 9×13 pan, sprinkle with salt & cacao, chill, slice
the more alcohol
the less elbow grease needed
to scoop it later
source, 4 servings
1 c pumpkin+1 c cider+1 t cinnamon+1 T maple syrup+pinch black pepper+1 t nutmeg+1/2 t ginger; 1 t vanilla, 1/4 c rum, 2 c cider
simmer pumpkin mixture 10 minutes, add rest, chill 4 hours; churn, freeze
two baby grosbeaks
brave enough to come to the
feeder together
20 servings, 160 calories
2 c chickpea flour, 1 T namaste egg replacer, 1 t soda, 1 t kosher salt, 1 T vanilla, 2/3 c brown sugar, 2 T olive oil, 1 c mini chocolate chips, 1 c mooala almond milk, 1/2 c cocoa
mix, use silpat, 350 F, 15 minutes
last autumn’s seeds push
up the landscaping plastic
tacked on the garden
6 servings, 120 calories
12 oz silken tofu, 1 can pumpkin, 1 can apricots in juice, 8 packets stevia, 1 T vanilla, 1 t kosher salt, 2 T namaste egg replacer, 1 T almond extract, 2 T cornstarch
blend all but apricots (including juice), pour into parchment-lined cast-iron pan; top with apricots, more stevia, cinnamon; 375 F, 30 minutes; 425 F, 30 minutes or until set up
use fruit from the fridge
and then freeze overnight for
scoop-able sorbet
source, 6 servings
2 lbs strawberries, hulled; 2 whole lemons, 2 c sugar, 1/4 – 1 c lemon juice
food processor, adding lemon juice as needed; churn, freeze
