one haiku, one pic/one recipe, no meat, no/fish, no photoshop
if using an egg
microwave it in a well
down in the lentils
source, 1 serving, 500 calories
1 c cooked lentils+1 T dijon+1 T balsamic vinegar+s&p; 3 grilled carrots, 1 egg (optional), parsley
heat lentil mixture & cook egg in middle, top with rest
pasta for when the
pasta machine or even
rolling out feels hard
source, 4 servings
veggies: 1 acorn squash, 2 beets, 2 c brussels sprouts, 2 carrots, olive oil+brown sugar+s&p; pasta: 2 c flour, s&p, 3 eggs, 1 c milk, 4 T butter, herbs; seeds: acorn squash seeds, olive oil, salt, sugar
veggies: cut up, toss with olive oil mixture, roast at 425 F until brown; pasta: mix all but butter & herbs, cook tablespoon-fulls in boiling salted water; brown in butter, top with herbs; seeds: combine, 350 F until caramelized
acorn squash & beets
grilled whole until tender &
ready to be sliced
source, 1 serving, 500 calories
2 grilled beets, 1 c grilled acorn squash, 1 c cooked royal corona beans, 1 T lemon juice, s&p; toppings: pecans, herbs, ground cherries, dijon, balsamic reduction
plate halved beets, beans, squash; top with lemon, s&p; add toppings
a few flakes of grilled
ghost pepper skin will cause lips
& mouth to tingle
source, 1 serving, 500 calories
1/2 c cornmeal+1 c water+s&p; 1 c cooked royal corona beans, 1/2 c grilled baby carrots, 1/4 c grilled small tomatoes, hot pepper flakes, herbs, balsamic glaze
heat cornmeal mixture, add beans, top with rest
their pasture doubled
chickens only venture up
to their old fence line
dal source, naan previous version, 4 servings
dal: olive oil, 1 chopped onion, 1 cubed eggplant, s&p, 1 clove smashed garlic, 1 T minced ginger, 2 t cumin, 1 t coriander, 1 chopped tomato, 1 c lentils, 2 T balsamic vinegar, 2 T lemon juice; toppings: pickled jalapeños, herbs; naan: 1 c wheat chef, 3 c flour, 2 T olive oil, 1 T sugar, 1 t kosher salt, 1 c room temperature elmhurst milked walnuts
dal: cook onion, garlic, eggplant, ginger in spices & oil until browning; add tomato, caramelize; add lentils, cook 2 minutes; add 3 c water, simmer until al dente; add lemon &balsamic, simmer until done; naan: form ball, rest 30 minutes, cook 8 flattened balls on both sides in hot lightly-greased nonstick pan; serve with toppings
the bird app says the
calling that lasts all night long
is likely a frog
source, 4 servings
sauce: 2 chopped shallots+1/4 c lemon juice+sea salt+1/2 c olive oil+red pepper flakes+2 c herbs; olive oil, salt, 2 lbs pressed & sliced extra firm tofu, rice
fry tofu in oil & salt on both sides, cool & rip each piece in half, add sauce, serve with rice
dog entertainment
geese flying overhead first
one & then many
source, 6 servings
2 lbs mushrooms, 24 oz gnocchi, olive oil, 1 bunch cut up scallions, 2 sliced shallots, s&p, 1 lb greens; sauce: 1/4 c dijon+1/4 c maple syrup+1/4 c olive oil+s&p+red pepper flakes
bake all but sauce on oiled foil-covered rimmed baking dish, 425 F, 75 minutes or until brown, adding greens during baking; add sauce, broil
beans cooked in water
mashed with lemon juice, salt, &
2 kinds of pepper
source, 1 serving, 500 calories
1 c cooked domingo rojo beans+1 T lemon juice+s&p+red pepper flakes; 2 pieces toast, 6 sliced small tomatoes, basil & parsley, balsamic glaze
mash bean mixture, spread on toast, top with rest & more red pepper
roast the onions &
garlic with the squash & use
when making patties
4 servings
squash: 1 halved spaghetti squash, 1/2 peeled bulb garlic, 1 peeled shallot, 3 peeled onions, oil, s&p, brown sugar; raita: 1 diced cuke, 1 c yogurt, 2 T lemon juice, 1/2 t salt, 1/2 t garlic powder, basil & parsley; patties: 1 can rinsed & drained black beans, 3 eggs, 1 c panko, 1/2 c grated parm, 1/4 c canola oil, 2 cloves roasted garlic, 1 roasted onion; tortillas
squash: roast all at 425 F; remove squash from skin, combine with rest; raita: combine; patties: chop together, rest 1 hour, form patties & fry on both sides; toast tortillas in hot patty pan
a turkey vulture
sitting on a nearby branch
showing its bigness
source, 6 servings
olive oil, 1 sliced onion, 4 smashed cloves garlic, kosher salt+pepper+red pepper flakes, 1 T balsamic vinegar, 1 lb spaghetti, 8 chopped big tomatoes, 1 c basil, 1/2 c vegan parm, 8 oz peas
brown oil, onion, garlic, spices, vinegar; add pasta+tomatoes & 2 c water; simmer, covered, until pasta is al dente; cook down, add rest
