one haiku, one pic/one recipe, no meat, no/fish, no photoshop
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
veggies right from cans
& the freezer into the
oven on parchment
16 servings, 160 calories, 4.7 g fiber, 10.4 g protein
8 oz tempeh crumbled, 1 can sliced beets drained, 1.6 oz artichoke hearts, 1 lb broccoli florets, 12 oz cubed sweet potato, 12 oz cubed butternut squash, 11 oz brussels sprouts, 3 oz sundried tomatoes, 1 T nutritional yeast, 2 T balsamic glaze, 2 T smoked paprika, 2 T dijon, 1 T lemon juice, 1 T basil, 12 eggs
roast 1st 7 in parchment-lined baking dish, add rest; 425 F, 40 minutes
geese landing on the
pond sound like helicopters
flying very low
1 serving, 535 calories, 40 g protein, 25.6 g fiber
1 c cooked pureed zipper cream field peas, 1 c broccoli, 3 oz cubed tempeh; toppings: 1 T balsamic glaze, basil, smoked paprika, lime juice, hot sauce
heat, add toppings
make in the blender
on saturday morning &
then cook on sunday
16 servings, 115 calories
1 c wheat chef, 2 c cooked pureed lentils, 8 oz kite hill vanilla unsweetened greek almond yogurt, 1 c ground flax+chia, 1 T vanilla, 2 T stevia, pinch sea salt, 1 c unsweetened vanilla almond milk
blend, chill 24 hours, rest room temperature 4 hours, blend; cook 1/4 c batter on greased nonstick
rice cakes can be stored
in the freezer along with
lentils & veggies
1 serving, 600 calories
1 c cooked pureed lentils, 1/2 c cubed cooked sweet potatoes, 1/2 c chopped cooked broccoli, 1/2 rice cake; toppings: hot sauce, nutritional yeast, balsamic glaze, lemon juice
heat, add toppings
sweet or savory
with toppings as a snack or
a base of a meal
previous version, 2 cakes, 350 calories
1 c uncooked white rice
cook rice; form disk on nonstick pan, pour water until it spills past edges; press & brown on both sides
lightly oil each
side of the tortillas &
then fill them with squash
4 servings
2 sliced delicata squash, 1 T olive oil, 1 T maple syrup, 1 t thyme, s&p, 1/4 c pecans, 8 tortillas; toppings: herbs, balsamic glaze, red pepper flakes
roast all but tortillas on parchment-lined baking sheet, 450 F; fill tortillas on same sheet; 450 F, 10 minutes; add toppings
roast until tender
& then broil until tops
are brown & crispy
4 servings
1 lb firm tofu sliced, 1 cubed & peeled butternut squash, 1 sliced red onion, 1 c halved brussels sprouts, 1/4 c maple syrup, 1 t ginger, pinch red pepper flakes, 1 T oil, 1 t coriander, 1 t tamari, 3 T lime juice; toppings: herbs, balsamic glaze
combine on parchment-lined baking sheet; 450 F until done; broil; add toppings
dry couscous, broccoli
from the freezer, a can of
undrained tomatoes
1 serving, 500 calories
1/4 c dry couscous, 1 c broccoli, 1 can whole tomatoes undrained; toppings: nutritional yeast, lemon
microwave, add toppings
the days get colder
& the 2 orange cats keep
getting fluffier
source, 4 servings
2 1/4 c couscous+2.5 c broth+zest&juice of 1 lemon; stew: olive oil+1 sliced onion+3 cloves smashed garlic+s&p+1 cinnamon stick+2 T grated ginger+2 t coriander+2 t turmeric; 4 c broth+1 cubed butternut squash+4 sliced carrots+1 big can tomatoes undrained; zest&juice of 1 lemon+1 can chickpeas drained+1/2 c raisins+1/2 c maple syrup+1/2 c parsley stems; toppings: pomegranate seeds, parsley leaves, lemon slices
cook couscous etc.; toast onion etc.; add broth etc., cook until tender; add chickpeas etc., heat through; serve stew over couscous, add toppings
haikuveg 