one haiku, one pic/one recipe, no meat, no/fish, no photoshop
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
corn from the roadside
stand means someone else worried
about the raccoons
source, 4 servings
1 c israeli couscous, 3 c water, kernels from 3 ears corn, 1 stick vegan butter, s&p, red pepper flakes, 1/2 sliced onion, 2 sliced leeks, 2 T minced garlic; toppings: scallions, basil, vegan parm, more s&p, more red pepper flakes
sauté corn, 4 T butter, spices, until softening; remove half & blend with rest of butter, more spices; to half in pot add more spices & all but water, cook 2 minutes; add water, cook until couscous is done; add blended corn; serve with toppings
the kernels are for
the humans & the cobs are
for all the chickens
11 4-inch waffles, 180 calories
1.5 c grilled corn, 4 eggs, 1 c masa harina, 1 c white whole wheat flour, 2 t powder, 1 t sea salt, 8 oz cubed vegan mozzarella, 1 1/4 c silk whole next milk
mix, cook 1/4 c batter on greased nonstick iron
the adolescent
coyote grins with the same
smile as the dog
8 servings, 260 calories
1 c wheat chef, 3 eggs, 1 c masa harina, 1 t sea salt, 2.5 oz grated vegan parm, 2 t powder, 2 T sugar, 1 c white whole wheat flour, 1 c silk whole next milk; toppings: 1/2 c tomato halves, 1/4 c pepper halves, herbs, more parm
mix, place in parchment-lined cast-iron pan, add toppings, 450 F, 35 minutes
the chicks are grown up
when their mamas start laying
an egg every day
4 servings, 200 calories
6 eggs, 3/4 c white whole wheat flour, 1/2 c silk whole next milk, 1 t sea salt, 1 T vanilla
beat with fork, pour into parchment-lined cast-iron pan, 450 F, 25 minutes
blanching & blending
the perfect treatment for the
stemmiest basil
source, 4 servings
3 c basil, 1 lb angel hair, 1 stick room temperature vegan butter, salt
blanch basil, cook pasta in same water; blend basil+butter+salt, adding pasta water if needed; top pasta with butter & more basil
potato galette
can be flipped piecemeal instead
of turning it out
source, 4 servings
6 thinly sliced potatoes, olive oil, s&p, nutmeg, rosemary; persillade: 1 t tarragon+1/4 c parsley+2 t minced garlic+1 T lemon juice+salt
heat oil, rosemary, s&p, nutmeg; arrange potatoes in 2 layers, top with more oil/spices/herbs; cover & brown on both sides; top with persillade
roasting tomatoes
revives the ones that have been
on the countertop
source, 4 servings
4 c halved small tomatoes+3 cloves garlic+olive oil+salt; 2 1/4 c israeli couscous cooked in 2 3/4 c broth; dressing: 1/4 c olive oil+1/4 c warm water+1 T lemon juice+s&p; 1/2 c halved kalamata olives+parsley/tarragon/mint/s&p
roast tomatoes until shriveled; remove garlic+1/2 c tomatoes & blend into dressing; add remaining tomatoes to olives; serve veggies over couscous & top with dressing+more herbs
haikuveg 