one haiku, one pic/one recipe, no meat, no/fish, no photoshop
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
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
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
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
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
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
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
very sticky dough
gently pressed onto parchment
will bake beautifully
2 servings, 500 calories
dough: 1 c wheat chef+1 c flour+1/2 t sea salt+1/4 c warm water; toppings: 1/2 c tomato jam, 2 T vegan parm, basil
knead dough 2 minutes, press into parchment-lined cast-iron pan, add jam+parm, rest uncovered room temperature 3 hours, place in cold oven set to 475 F, 35 minutes, top with basil
depending on the
toppings it could be breakfast
dessert or dinner
source, 6 servings
1/4 c vegetable oil, 2 c flour, 1/4 c sugar, 1 T cinnamon, 2 t powder, 1 t soda, 1 t salt, 1 can pumpkin, 1.5 c soy milk+1 t distilled vinegar, 2 eggs, 1 c mini chocolate chips
mix, pour into oiled baking dish, 425 F, 18 minutes
a high pitched rooster
crowing alongside of his
1 year old father
8 servings
1 lb cranberry beans+1 lb rio zape beans, cooked; 14 oz pasta, big can tomato sauce, 1 can diced tomatoes undrained, 1 can corn drained, 1 can artichoke hearts drained, 1 c brown sugar, 3 T chipotle chili powder, 1 T onion powder, 1 T oregano, 1 T cumin, 3 T balsamic vinegar; toppings: parsley, red pepper flakes, chips
combine, cook until pasta is done, serve with toppings
haikuveg 