one haiku, one pic/one recipe, no meat, no/fish, no photoshop
hearts of palm noodles
or konjac noodles will both
work beautifully
1 serving, 250 calories
1 small roasted & seeded butternut squash, 1 c low carb noodles; toppings: cilantro, balsamic glaze, lemon juice
add noodles to wells of hot squash, add toppings
the pantry is full
of dried tomatoes so it’s
time to use them up
4 servings, 234 calories, 13.9 g protein, 7.4 g fiber
3 c dried tomatoes not in oil, 10 oz soyboy ravioli verdi, 1/4 c lemon juice
spread on parchment-lined 9×13 pan, 425 F until brown, top with balsamic glaze
without stevia
these pancakes would be a base
for any dinner
20 servings, 88 calories, 7.8 g protein, 6.4 g fiber
4 c cooked pureed pinto beans, 1/4 c stevia, pinch sea salt, 1 T vanilla, 6 scoops naked pea protein, 4 c water, 3/4 c ground flax+chia
mix, rest 3 hours, cook on lightly greased nonstick
red lentil pasta
where lentils are the only
1 ingredient
4 servings, 352 calories, 19.4 g protein, 6.5 g fiber
2 T olive oil, 9 oz lentil pasta, 11 oz fire roasted corn, 5 oz arugula; toppings: lemon juice, red pepper flakes, basil, balsamic glaze
cook pasta, add corn at end; drain, add oil; serve over arugula with toppings
sweet potato chunks
along with sweet potato
ramen in the dish
6 servings, 338 calories, 13.5 g protein, 8.9 g fiber
22 oz mori nu extra firm silken tofu, 9 oz sweet potato glass noodles, 24 oz cubed sweet potato, 24 oz broccoli, 1 c lemon juice, 2 c lime juice; toppings: basil, peanuts, chipotle tabasco, red pepper flakes, balsamic glaze
bake all but juice in parchment-lined 9×13 pan 450 F, 2 hours; saturate uncooked noodles with juice, bake until done; add toppings
frozen squash makes a
little sauce when baking for
all ingredients
4 servings, 460 calories, 21.8 g protein, 4.4 g fiber
4 ears corn, 1 lb gnocchi, 22 oz mori nu extra firm silken tofu, 24 oz cubed butternut squash; toppings: basil, balsamic glaze, chipotle tabasco, lemon
use parchment, 450 F, 2 hours; cut corn off cobs, broil; add toppings
a disk of dough right
on the grate of a hot grill
no greasing needed
12 servings, 228 calories, 23.1 g protein, 3.5 g fiber
1 c whole wheat chef, 1 c white whole wheat flour, pinch sea salt, splash vanilla, 1 t sugar, 2 1/4 c vital wheat gluten, 2 c unsweetened soy milk; toppings: 3 oz sundried tomatoes, basil, 8 oz kite hill almond milk ricotta
knead to form ball, rest 5 hours; form disk, grill on both sides; turn off heat, add toppings, melt with grill closed; serve with balsamic glaze+chipotle tabasco
thick batter needs to
be pressed down after flipping
& browned on both sides
18 servings, 138 calories, 6.6 g protein, 8 g fiber
2 c whole wheat chef, 2 c cooked pureed cranberry beans, 1 c ground flax+chia, 1.2 oz freeze-dried strawberries, 1.2 oz freeze-dried raspberries, 8 oz kite hill plain unsweetened almond & soy greek yogurt, 1 T vanilla, 1 T monkfruit, pinch sea salt
mix, rest 7 hours, cook on greased nonstick griddle
gently press into
oiled silpat muffin pans
to keep together
12 servings, 118 calories, 10.4 g protein, 1.3 g fiber
2 c lentil pasta, cooked; 1 lb mori nu extra firm silken tofu, grilled; 1/4 c pea protein powder, 1 T nutritional yeast, 1 T lemon juice, 1 T smoked paprika, 4 slices chao smoked original vegan cheese
mix, press into oiled silpat muffin pan; 425 F, 40 minutes
blueberries & black
raspberries & red ones &
strawberries at once
14 4-inch waffles, 141 calories, 7.3 g protein, 8.8 g fiber
1 c whole wheat chef, 2 c cooked pureed cranberry beans, 1 c ground flax+chia, 8 oz kite hill plain unsweetened almond & soy greek yogurt, 1.4 oz freeze-dried apricots, 1 T vanilla, pinch sea salt, 2 T stevia
mix, rest 4 hours; cook 1/4 c batter on greased nonstick iron
