one haiku, one pic/one recipe, no meat, no/fish, no photoshop
the rooster hasn’t
seen snow before but the hens
will educate him
source, 24 servings, 80 calories
2.5 c cooked jacob’s cattle beans, 2.5 c roasted acorn squash, 3 eggs, 1 c cornmeal, 2 T powder, 1 t sea salt, 1/4 c herbs, 2 T chipotle chile powder, 2 T chipotle tabasco, 1 c oats
mix, mashing some beans; press into silpat muffin pans, 425 F, 25 minutes
keep in the freezer
for times that require cheese
& macaroni
12 servings, 115 calories
2 c elbows, 2 T canola oil, 2 T cornstarch, 1 t salt, 1 T smoked paprika, 1 c elmhurst milked walnuts, 2 t chipotle hot sauce, 1/2 c nutritional yeast, 1 T cider vinegar
cook & drain pasta, simmer with rest 5 minutes, press into silpat muffin pan, 425 F, 25 minutes
silpat muffin pans
are helpful for popping out
the finished rice balls
previous version, 24 servings, 100 calories
2 c brown rice, 1 T chipotle hot sauce, 1 T smoked paprika, 2 T lemon juice, 2 T maple syrup, 1/2 c pb, 1/8 c rice vinegar, 1/8 c tamari, 1/4 c brown sugar
cook rice, add rest, cook until combined; press into silpat muffin pans, 425 F, 30 minutes
for when gingerbread
breakfast cookie supply is
starting to run low
15 4-inch waffles, 130 calories
3 c white whole wheat flour, 1/4 c cocoa, 3 c warm water, 1/4 c ground flax, 1/2 t powder, 1/2 t sea salt, pinch black pepper, 12 packets stevia, 1 t ginger, 1 T pumpkin pie spice, 1/2 c lily’s stevia-sweetened chocolate chips
mix, cook 1/4 c batter on greased nonstick iron
the first snow melts just
in time to dump out the pots
that had mums in them
13 4-inch waffles, 115 calories
3 c white whole wheat flour, 2.5 c warm water, 1/4 c ground flax, 1/2 t powder, 1/2 t sea salt, 10 packets stevia
mix, cook 1/4 c batter on greased nonstick iron
if using precooked
squash add it later in the
pasta cooking time
source, 4 servings
4 c cubed squash, 1/4 c sage, 1/2 c panko, s&p, 2 chopped shallots, 1 T minced garlic, 1 lb pasta, red pepper flakes, lemon juice, 1 stick vegan butter, vegan parm
cook pasta & squash, drain, reserve 1 c pasta water; in same pot brown remaining except lemon juice & parm; add pasta+water, lemon; top with parm
red breasted nuthatch
appears after a summer
of only white ones
source, 6 servings
1 egg, 1 c ricotta, 1 c grated parm, 1 c grated fontina, 1 1/4 c water, 3 T olive oil, 1 t kosher salt, pinch nutmeg, pinch black pepper, pinch red pepper flakes, 3 t minced garlic, 6 oz baby spinach, 3 T sage+thyme, 1 thinly sliced unpeeled acorn squash, 8 oz pasta
mix all but 1 T oil & 1/2 c parm; place in oiled dutch oven, top with rest; 350 F; 1 hour, covered; 30 minutes, uncovered; broil; rest 30 minutes
it takes a few weeks
to realize no squirrels have been
eating the bird food
source, 1 serving, 450 calories
10 sliced raw brussels sprouts+parsley+s&p+sugar+lemon juice+sliced pickled jalapeños; 1 c cooked royal corona beans, 2 T pecans, vegan cheese, pickled beets
rest sprouts mixture 30 minutes, spoon over beans, top with rest
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
haikuveg 