one haiku, one pic/one recipe, no meat, no/fish, no photoshop
carrots pulled from the
garden along with chives &
some flat leaved parsley
1 serving, 400 calories
1 c cooked domingo rojo beans, 3/4 c plain full fat vegan yogurt, 1 T pickled jalapeño brine, 1 t smoked paprika, herbs
mash all but herbs, top with herbs, serve with veggies
potatoes fresh from
the garden need to be used
or cured & then stored
6 servings, 240 calories
20 small/medium potatoes, sliced thin; 1 c sliced sundried tomatoes, 2 T rosemary, s&p, 1/4 c balsamic vinegar
layer all but vinegar in parchment-lined cast-iron pan, top with vinegar, 450 F, 90 minutes
some enhancements for
corn & tomatoes at the
end of the season
source, 6 servings
kernels from 5 ears corn, 1 lb pasta; 2 chopped tomatoes+1/2 sliced red onion+lemon juice+salt; basil+parsley+mint; olive oil+minced garlic+salt+red pepper flakes, vegan ricotta
toast garlic mixture, remove from pot; cook pasta, adding corn at end, drain; combine pasta, garlic, veggies; top with herbs & ricotta
1 pound of rolled up
phyllo dough from the freezer
thawed on the counter
source, 8 servings
8 sliced tomatoes+s&p+1/2 diced red onion, 1 lb phyllo, 1 c vegan crème fraiche; toppings: red pepper flakes, pesto, basil, 2 c vegan ricotta
spread crème on phyllo, add veggies, 400 F, 30 minutes; add toppings
an extra ear of
corn that was cut off the cob
& in the freezer
kernels from 1 ear corn, 2 c grated zucchini, 4 eggs, 8 oz shredded colby jack, 1 T powder, 1 t kosher salt, 2 T sugar, 3 c flour
mix, pour into parchment-lined baking dish, 375 F, 45 minutes
add the cooked pasta
to the tomatoes while it
is still a bit warm
source, 6 servings
2 c halved small tomatoes+oil&balsamic vinegar+s&p; 8 oz orecchiette, cooked; 8 oz halloumi, pressed & chopped, browned in oil; 1 c parsley+basil, 1 sliced red onion, 6 diced persian cukes
combine tomatoes & pasta, add rest
big blue moon setting
while the heron flies across
the just rising sun
source, 4 servings
12 oz spiral pasta, s&p, olive oil, red pepper flakes, vegan parm, 1/2 c chopped walnuts, 2 c chopped broccoli, 2 T lemon juice, 1 c parsley+basil
heat oil, spices, nuts, broccoli; brown broccoli, remove broccoli & nuts; add pasta+water, cook, drain; return pasta & broccoli to pot, add rest
salt the zucchini
& the tomatoes while the
bread dough is rising
dough: 1 c wheat chef, pinch kosher salt, 2 c flour, 3/4 c water, 1 T sugar; toppings: 1 sliced tomato+1 sliced zucchini+2 t kosher salt; basil, vegan mozzarella & parm, s&p, red pepper flakes
knead dough ingredients 5 minutes; rest, covered, room temperature, 2 hours; form circle on parchment-covered stone, add toppings, rest 1 hour; 325 F, 70 minutes
this year’s baby chicks
instinctively know that fall
is going to come
source, 4 servings
olive oil, cumin, s&p, red pepper flakes, 2 t minced garlic, 1 sliced onion, 1 c minced celery, 4 c cooked chickpeas, zest & juice of 2 lemons
cook oil, spices, garlic, onion, celery, until soft & browning; add peas & lemon, cook through, mashing some
no reason to grow
zucchini in the garden
since it’s always free
source, 4 servings
kernels from 1 ear corn, 1 chopped tomato, 1 chopped zucchini, 1 chopped onion, 2 t minced garlic, olive oil, s&p, red pepper flakes, 1 t oregano, 1 T catsup, 1/4 c white wine, 1 c israeli couscous, 2 c water, 6 oz vegan mozzarella, 1/2 c vegan parm; toppings: basil, more vegan parm
cook oil, spices, veggies, herbs, catsup 10 minutes; add couscous, wine, cook 2 minutes; add water, cheeses, top with more parm; 375 F, 20 minutes, broil; add toppings
haikuveg 