one haiku, one pic/one recipe, no meat, no/fish, no photoshop
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
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
haikuveg 