one haiku, one pic/one recipe, no meat, no/fish, no photoshop
all recipes that
require pumpkin should take
an entire can
12 servings, 238 calories
2.5 c oat flour, 1 t powder, 1 t soda, 1 T cinnamon, 1 t nutmeg, 1/2 t salt, 2 T flax + 6 T warm water, 2 t vanilla, 1/2 c unsweetened applesauce, 1 can pumpkin, 3/4 c maple syrup, 1/2 c mini chocolate chips, 1/4 c olive oil
mix, bake on silpat, 350 F, 20 minutes
not the sickly sweet
one in restaurants, but the
kind that’s for breakfast
12 servings, 275 calories
1.5 c white whole wheat flour, 1/2 c brown sugar, 1 1/4 c oat flour, 1 t salt, 1 t powder, 1/2 t soda, 1 t cinnamon, 1/2 c canola oil, berries: 1 lb frozen berries, 2 T brown sugar, zest & juice of 1 lemon, 2 T white whole wheat flour, 2 T canola
mix, sprinkle 2/3 into a parchment-lined 9×13 pan, 350 F, 12 minutes; add berries, remaining crumbles, bake 35 minutes
6 inch tulip shoots
covered in 6 inches of
springtime fluffy snow
3 matzos, 2 sticks butter, 1.5 c brown sugar, 2 t vanilla, pinch salt, 7 oz chocolate
arrange matzo on parchment-covered cookie sheet, cook butter and sugar 3 minutes, add salt and vanilla, pour over matzo, 350 F, 15 mins, cover with chocolate and spread when melted, sprinkle with sea salt, chill 1 hr
vegan or dairy
yogurt or milk, full fat or
no fat will all work
4 T eden agar agar flakes, 2 c unsweetened milk, 2 c unsweetened yogurt, 1/3 c sugar, 2 T pear vodka
boil milk and agar, simmer 5 minutes, turn off heat, add rest, chill in oiled pie dish 4 hours or until set, top with toasted nuts and honey or maple syrup
whisking by hand might
take less time than washing the
electric beaters
3 pears, sliced thin; 3 eggs, 1/2 c flour, 1/2 c sugar, pinch salt, 1 T pear vodka, 1.5 c unsweetened soy milk
arrange pears in an oiled and floured pie dish; beat eggs until foamy, beat in rest, pour into dish, 350 F, 50 minutes or until middle is mostly set
with a cocoa for
breakfast to meet the daily
required chocolate
24 servings, 85 calories
2 (4-oz size) containers gerber bananas, 2 namaste egg replacer eggs, 1 c cocoa, 6 packets stevia, 1 t soda, 1 t salt, 1 T vanilla, 2 T canola oil, 1/2 c lilly’s stevia-sweetened dark chocolate chips, 1 c unsweetened vanilla almond milk, 2.5 c white whole wheat flour
mix, use silpat, 375 F, 20 minutes
in the woods, last fall’s
leaves are an orange and red
crumbly topping
1 1/4 c flour, 1 c sugar, 1/3 c cocoa, 3/4 t soda, 1/2 t salt, 1/3 c canola oil, 1 t vanilla, 1 t cider vinegar, 1 c water, 1/2 c mini chocolate chips
mix in an 8×8 pan, 325 F, 40 minutes or until a knife comes out clean, dust with powdered sugar
blocks of good chocolate
quarantined in the cupboard
for the last 6 months
source, 4 servings
1/3 c sugar, 1/3 c cocoa, 2 T cornstarch, pinch sea salt, 2 c full fat unsweetened almond milk, 6 oz bittersweet chocolate, 1 t vanilla
heat first 5 until bubbling, add chocolate, cook until thickened, remove from heat, stir in vanilla, pour into ramekins
black plastic on the
newly-melted garden whips
in the wind like waves
source, 8 servings
1 can pumpkin, 1 can coconut milk, 12 slices bread, cubed; 1 t cinnamon, 1 t nutmeg, 1 t salt, 1/2 c brown sugar, 3/4 c mini chocolate chips
mix, sprinkle top with brown sugar in an oiled 9×13 dish, 350 F, 35-45 minutes
as the pond softens
under its coat of winter
ice, so goes this cake
source, 4 servings
1 stick butter melted with 6 oz bittersweet chocolate, 1/4 c cocoa, 3 T sugar, pinch salt, 2 eggs, 2 yolks
whisk sugar, salt, into melted chocolate; whisk in eggs for 50 strokes, whisk in cocoa, divide into buttered and cocoa-d ramekins, 450 F, 7-9 minutes, stand 1 minute, turn out, serve
