one haiku, one pic/one recipe, no meat, no/fish, no photoshop
yellow tomatoes
or red tomatoes that aren’t
all the way red yet?
4 servings, 400 calories
1 c wheat chef, 2 c white whole wheat flour, 1 T kosher salt, 1/2 c warm water; toppings: 1 T olive oil, 2 sliced yellow tomatoes, basil, sea salt
mix all but toppings, form disk on oiled silpat on rimmed baking sheet, add toppings, rest 2 hours, 400 F, 30 minutes
lurking inside the
cucumber vines are giant
cukes growing in stealth
source, 4 servings
2 lbs cubed firm tofu, 1 large cubed cuke, 4 chopped tomatoes; sauce: 1/2 c pb+1/4 c hoisin+1/4 c lime juice+2 t sugar+pinch red pepper flakes; toppings: pickled jalapeños, herbs, balsamic glaze
mix, add toppings
the 1st cool morning
in a week brings smoky smells
of grilling veggies
source, 3 servings, 500 calories
3 c cooked vaquero beans, 1 drained can diced tomatoes, 2 shallots, 3 cloves garlic, 1 chile, 4 medium red potatoes, herbs, 1 t salt, 2 t curry powder, 1 t ginger, 1/2 t turmeric, 2 t smoked paprika
grill & slice veggies, add all but herbs, top with herbs
before sunrise is
it worth turning the lights on
for 15 minutes?
source, 4 servings
kernels from 5 ears microwaved corn, 2 c halved small tomatoes, zest & juice of 2 limes, 3 T olive oil, salt, 3/4 c cut up basil+cilantro
mix
grill the veggies &
then par-grill the pizza crusts
before topping them
source, 3 servings
toppings: 2 sliced tomatoes, basil, vegan mozzarella, 2 ears grilled corn, 1 sliced grilled red onion; dough: 1 c wheat chef+1.5 c flour+1/2 c water; 2 c flour, 3/4 c water, 1 t salt
stir chef mixture, rest overnight; stir in flour & water, rest 1 hour; fold in salt, rest 30 minutes; fold & rest 30 minutes 3x; form 2 well-oiled disks, grill both sides; top, grill; folds: 8x; rests: covered, room temperature
brown the ramen in
the veggies & oil &
then add the white beans
source, 4 servings, 500 calories
3 c cooked marcella beans, 8 oz ramen, s&p, 1 T olive oil, 2 sliced carrots, 1 sliced shallot, 1 smashed clove garlic, s&p, red pepper flakes, zest & juice of 2 lemons, 1 c greens & herbs, vegan parm
brown veggies & spices in oil, add ramen, brown; add beans, lemon, water to cover, simmer until done; add greens, top with parm
pickle the raisins
& onions in vinegar
& then add oil
source, 4 servings
dressing: 1/2 c raisins, 1/4 c cider vinegar, pinch salt, 1 T sugar, 1 T sesame oil, 3 T olive oil, 1/2 red onion, sliced; 2 cut up heads broccoli, 1 sliced apple, 2 chopped green onions, s&p, 1/2 c toasted nuts & seeds, 1 c sliced grapes
combine all dressing ingredients but oils, rest 10 minutes, add oils; add dressing to rest
when they’re right by the
sliding glass door mourning doves
have a pinkish hue
source, 4 servings
1 lb gnocchi, olive oil, 5 cut up tomatoes, 1 T balsamic vinegar, s&p, herbs; 1/2 red onion, sliced
cook gnocchi in oil until golden, add to rest, top with more herbs
the clematis vine
surpasses itself every
day with more blossoms
source, 1 serving, 300 calories
1 c cooked chickpeas, 1 sliced shallot+1/4 c sliced fennel+2 t cider vinegar+s&p; 1 t olive oil, herbs, balsamic glaze
rest shallot mixture 1 hour, stirring once; add peas & oil, top with rest
sizzling shallots
& garlic in chili crisp
& dark brown sugar
source, 8 servings, 335 calories
1 lb mayocoba beans, cooked; 2 T chili crisp, 3 smashed cloves garlic, 2 sliced shallots, 1 c brown sugar, 2 T cider vinegar, 1 t smoked paprika
cook all but beans & vinegar in cast-iron pot 3 minutes; add vinegar, cook 2 minutes, add beans; 350 F, 1 hour
haikuveg 