one haiku, one pic/one recipe, no meat, no/fish, no photoshop
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
shelling peas in the
morning sun before it storms
in the afternoon
4 servings, 200 calories
4 eggs, 1 c peas, 1 sliced green tomato, chives+dill, 1 oz sliced vegan mozzarella, 1/4 c grated vegan parm, 1/2 c flour, 1/3 c silk whole next milk, s&p, 1 t dijon
mix, pour into parchment-lined cast-iron pan, 425 F, 30 minutes; broil; toppings: herbs/balsamic glaze/sriracha
potatoes straight from
the grill will be hot enough
to melt all the cheese
source, 1 serving, 500 calories
1 grilled halved sweet potato, 1 c cooked lentils, vegan spicy cheese; toppings: sriracha/balsamic glaze/herbs
place lentils & cheese over hot potato, top with rest
like tortillas but
easier to make & the
filling’s included
source, 8 servings, 250 calories
2 c masa harina+1.5 c water+1 t sea salt; 12 oz vegan mozzarella in 8 pieces, slaw
surround cheese with flattened disks of dough; gently press & brown both sides in lightly-oiled nonstick pan; serve with slaw
a few minutes in
between stirrings will give the
flavors time to meld
1 serving, 400 calories
1/2 c basil, 2 T pickled jalapeño liquid, 1 T vegan parm, 1/2 t sea salt, 1 t olive oil; to serve: warm bread, black pepper, balsamic glaze
mash with spoon back 3x, resting 1 minute between; serve on bread & top with rest
even famous french
chefs agree that gratins don’t
have to contain cheese
source, 6 servings
olive oil, s&p, herbs, 2 T capers, 2 T minced garlic, 3 sliced onions, 5 sliced tomatoes, 6 sliced potatoes, panko
bake 1st 6 in oven-safe pan 400 F, 15 minutes; layer in rest, distributing onion mixture, ending with oil+panko; bake 2 hours
baked tofu can come
from the oven or from the
store in a package
source, 1 serving, 450 calories
1 c cooked pozole, 4 oz baked tofu, 1/4 c tomatillo salsa; toppings: greens, chips, picked red onions, balsamic glaze
heat 1st 3, add toppings
there is no rule that
says that mug cakes have to be
only for dessert
1 serving, 500 calories
4 oz broken angel hair, 1 sliced tomato, 1 T balsamic vinegar, basil+red pepper flakes, 1/4 c frozen peas, 2 T grated vegan parm, 1/3 c water
combine, microwave until pasta is al dente, rest; top with more parm+pepper+herbs & balsamic glaze
everything bagel
seasoning is of course not
just for the bagels
source, 1 serving, 500 calories
1 c frozen sliced fire-roasted mushrooms, 1 c cooked rebosero beans, 1 t everything bagel seasoning, 2 T balsamic vinegar
heat seasoning+mushrooms in lightly-greased pan until they give up their liquid, add beans, heat through, deglaze with balsamic, serve with warm tortilla+more seasoning
2 eastern kingbirds
sitting on the picket fence
a first-time sighting
13 4-inch waffles, 120 calories
2 c halved small tomatoes, 2 oz cut up vegan mozzarella, 3/4 c grated vegan parm, 1/4 c cut up basil, 1/4 c namaste egg replacer, s&p, red pepper flakes, 2 c white whole wheat flour, 1 c water
mix, cook 1/4 c batter on greased nonstick iron
haikuveg 