even after years
woodpeckers eating suet
sounds like a door knock
1 serving, 450 calories
1/2 c tiny pasta; 2 T truffles in oil+2 T pasta water+2 T vegan parm+2 T chopped walnuts
cook pasta, top with pesto
tiny pasta with truffle & walnut pesto
Category: mains
truffle & tomato tostada
himalayan pink
salt on top of tomatoes
brings out their flavor
1 serving, 550 calories
2 flour taco tortillas, 1 c cooked mayocoba beans; toppings: 1 c halved small tomatoes, 1 T truffles in oil, pink salt, herbs
panini press beans inside tortillas, add toppings
mayocoba beans & whole tomato sauce
from the windowsill
rosemary, oregano,
sage for topping beans
source, 1 serving, 400 calories
1 c cooked mayocoba beans, 1 can no salt whole tomatoes undrained; toppings: vegan parm, balsamic glaze, herbs
heat beans+tomatoes, add toppings
crispy masa polenta with tomatoes & herbs
vegan polenta
no oven, lighting the stove
or mixer needed
1 serving, 400 calories
3/4 c masa harina+1/2 c warm water; 1/2 c halved small tomatoes, 2 T vegan parm, sage & oregano, balsamic glaze, red pepper flakes
form & slice log of masa dough; arrange slices on plate, microwave 3 minutes, add parm+sage, microwave 1 minute; top with rest+more parm
vegan tex mex mac bites
resting the pasta
before & after baking
makes them hold their shape
12 servings, 90 calories
2.5 c whole wheat elbows, cooked & cooled; 1 c trader joe’s mexican vegan shredded cheese, 1 T penzeys forward
combine, gently press into greased silpat muffin pan, 450 F, 30 minutes
saffron rice balls
quarter cup measure
sprayed with nonstick cooking spray
then pack the rice in
7 servings, 180 calories
2 c rice, 2 pinches saffron, pinch pink salt, 1/4 c lime juice, water
cook, cover & chill 24 hours, microwave 1.5 minutes, form balls with greased 1/4 c measure, broil on stone
mayocoba bean & tomato bowl with lime & pink salt
beans cooked in water
half cup lime juice added to
the whole pound when done
1 serving, 300 calories
1 c cooked mayocoba beans+lime juice; 3/4 c halved small tomatoes; toppings: oregano, pink salt, red pepper flakes, black pepper, balsamic glaze
top beans with tomatoes, add toppings
chocolate chip & tart cherry waffles
the teenage boy fox
who comes in the afternoons
watches the chickens
12 4-inch waffles, 160 calories
1 c dried tart cherries, 1 c lily’s stevia-sweetened chocolate chips, 2 T neat egg replacer, 1 T powder, 1/2 t pink salt, 1 T lime juice, 8 packets stevia, 2 c white whole wheat flour, 2 c mooala unsweetened vanilla almond milk
mix, cook 1/4 c batter on greased nonstick iron
tomato sauce pie
in the cold ferment
the dough may expand at least
double in its size
source, 12 servings
dough: 6 3/4 c bread flour, 1 T salt, 1 T sugar, 2 T olive oil, 1.5 t yeast, 2.5 c water; sauce: 2 big cans crushed tomatoes, 4 smashed cloves garlic, 1 T sea salt, 1/4 c olive oil; oregano
dough: dough hook 8 minutes, chill covered 24 hours, make rectangle in well-oiled 13×18 pan, rest 3 hours, form deep-dish crust; sauce: combine, rest 3 hours, pour half into dough; 425 F, 25 minutes; add rest of sauce, 425 F, 25 minutes; top with oregano, rest 1 hour
one bowl no pan savory peas, dijon & herbs cake
peas from the freezer
directly in the batter
give the right liquid
1 serving, 375 calories
2 eggs, thyme+rosemary+oregano, black pepper, 1/4 c peas, 2 oz diced vegan mozzarella, 1 T dijon, 2 T flour, 2 T unsweetened soy milk; toppings: more pepper+herbs, balsamic glaze
mix, microwave, add toppings
haikuveg 