one haiku, one pic/one recipe, no meat, no/fish, no photoshop
roast veggies plain on
parchment paper & cut up
when tender & brown
1 serving
2 tortillas, 1 c roasted spaghetti squash, 1/2 c roasted brussels sprouts, 1/4 c roasted leeks, balsamic glaze
assemble all but glaze, panini press, top with glaze
some pumpkins are ripe
& some are just becoming
hard little green balls
20 4-inch waffles, 120 calories
1 lb lentils, cooked & pureed; 1/2 c pecans, 1/2 c oats, 1/4 c cocoa, 8 oz banana puree, 12 packets stevia, splash vanilla, pinch sea salt, 1 t soda, 1 T cardamom
food processor; cook 1/4 batter on greased nonstick iron
farinata &
socca are both names for a
big chickpea pancake
6 servings, 200 calories
1/2 lb chickpeas, cooked & pureed; 6 oz vegan mozzarella sliced, 1 c halved small tomatoes, basil
spread peas in parchment-lined cast-iron pan, add rest; 425 F, 1 hour
add the passata
& then keep adding water
until it is done
source, 6 servings
16 oz tomato passata, 1 c orzo, 3 c hot water, 1 sliced onion, olive oil, 1 smashed clove garlic, s&p, 1 c shredded vegan parm; toppings: more basil, lemon juice, red pepper flakes, balsamic glaze
brown onion, garlic, oil, s&p; add orzo, passata; ladle in water until done, add rest; serve with toppings & bread
halfway through adding
the hot broth add the kernels
from 2 ears of corn
source, 6 servings
1 sliced leek, 2 T butter, s&p, 1 c arborio, 1/2 c wine, 6 c hot broth, kernels from 2 ears corn, 1 c shredded parm, 1/4 c cream; toppings: lemon juice, basil, green onion, red pepper flakes, balsamic glaze
brown leeks, butter, s&p; add rice, wine; ladle in hot broth & corn; add rest, serve with toppings
1 sunflower in
the garden that the chickens
didn’t eat the seed
source, 4 servings
batter: 2 eggs+2/3 c flour+2/3 c milk+2 T canola; peaches: 2 sliced peaches+2 T maple syrup+3 T butter+splash vanilla+2 T milk+pinch salt+pinch cinnamon; toppings: yogurt, honey
bake batter in parchment-lined dish 425 F, 16 minutes; cook down peaches; top pancake with peaches, toppings
husked corn directly
on the hot grill browned on all
sides until popping
grilled corn cut off cob, shredded mexican cheese, lime juice, basil
combine
the newest raccoon
generation can open
all the metal bins
source, 4 servings
3/4 c beans, cooked; 16 oz sliced mozzarella, 16 oz roasted red peppers drained, basil, balsamic vinegar, olive oil, s&p, 1/4 t garlic powder
combine
artichoke hearts with
melted cheddar cheese & day
old ripped up baguette
source, 4 servings
1 cubed baguette, 2 1/4 c milk, 6 eggs, 1 can artichoke hearts drained, 2 green onions cut up, 1/4 c parsley, 1 t minced garlic, 1 t hot sauce, 8 oz grated cheddar; toppings: lime juice+more hot sauce
combine in parchment-lined baking dish; 400 F, 1 hour; add toppings
a nonstick pan greased
lightly with canola oil
just once at the start
16 servings
1 c wheat chef, 4 eggs, 2 T sugar, pinch salt, 1 c flour, 1 c milk, 2 T vanilla
mix, cook 1/4 c batter on lightly oiled nonstick
haikuveg 