one haiku, one pic/one recipe, no meat, no/fish, no photoshop
baked potato &
sweet potato mashed with cheese
inside pizza dough
10 servings, 325 calories
28 oz whole wheat pizza dough, 7 oz shredded vegan cheddar, 1 large baked potato, 1 large baked sweet potato
mash potatoes (& skin) with cheese; fill rounds of dough, seal; bake on parchment, 375 F, 30 minutes
cumin seeds blooming
in olive oil in a
pan that toasted nuts
source, 4 servings
1/2 lb spaghetti, cooked; 3 sliced leeks, 2 t minced garlic, 1 lb shredded cabbage & carrots, olive oil, s&p, 1 t cumin seeds, zest & juice of 1 lemon, 2/3 c chopped toasted walnuts, herbs
heat oil & spices, add veggies, caramelize; add pasta+1/2 c pasta water & lemon; top with nuts & herbs
snow melts around the
warm house and the chickens go
back to finding bulbs
source, 4 servings
18 oz tube polenta, 28 oz can tomatoes, 1 can rinsed & drained great northern beans, olive oil, 1 t oregano, pinch kosher salt, 1 chopped onion, italian parsley
brown onion & spices in oil; add tomatoes & juice, simmer 10 minutes, mashing some tomatoes; add beans & 1 c water, cook until thickened, mashing some beans; add polenta slices to top, drizzle with more oil; broil; top with parsley and more flaky salt
can of straw mushrooms
corn kernels from the freezer
dried beans, jarred peppers
source, 3 servings, 450 calories
3 c cooked christmas limas, 2 c frozen corn, 1 T olive oil, 3 sliced shallots, 3 sliced garlic cloves, 2 T sliced sweet & hot pickled jalepenos, juice of 2 lemons, 1 can straw mushrooms, drained
heat oil, garlic, shallots, chilis, cook until browning; add mushrooms, cook until browning; add corn, cook until browning; add lemon, cook 2 minutes; serve with beans
roasted broccoli
and brussels sprouts caramelize
with crispy tofu
source, 5 servings
2 lbs extra firm tofu, pressed, dredged in cornstarch+olive oil+s&p; 4 c cooked israeli couscous; 4 lbs broccoli & brussels sprouts+olive oil+s&p; 1/4 c slivered almonds; sauce: 1/2 c nutritional yeast+1/4 c water+1/4 olive oil+zest&juice of 2 lemons+1 T dijon+1/2 t garlic powder
roast veggies & tofu on parchment, 450 F, 40 minutes or until crispy, broil; mix couscous & half of sauce, top with grains & tofu, remaining sauce, nuts
firm pressing down on
top of the waffle iron
at start of cooking
8 servings, 320 calories
2 lbs pizza dough, 8 oz vegan mozzarella, 3 oz dry-packed sundried tomatoes, 1/3 c cut up basil, tiny can tomato paste
fold & press-closed dough circles around rest, brush with oil, cook on greased nonstick iron
christmas lima beans
big, swirly & buttery
cook in plain water
source, 1 serving, 550 calories
1 flour tortilla, 1 c cooked christmas lima beans, 1 c drained canned artichoke hearts, 1 c cut up italian parsley, 2 T vegan ricotta, juice of 1 lemon, pinch black pepper
heat tortilla & beans, top with rest
a coyote runs
across the frozen canal
distracting the dog
8 servings, 375 calories
1 can rinsed & drained black beans, 3 oz dry-packed sundried tomatoes, tiny can tomato paste, 1 c cornmeal, 2 c white whole wheat flour, 1/4 c namaste egg replacer, 2 t powder, 1 T smoked paprika, 2 pinches pepper, 1/4 c sliced pickled jalepenos, 1.5 c water, 2 c shredded vegan cheddar
mix all but cheese, flatten dough on greased iron, sprinkle with cheese, cook
pops and cracks on a
below zero night — the log
cabin cooling down
source, 6 servings
12 oz baby spinach, wilted & squeezed; 28 oz extra firm tofu, 1/3 c nutritional yeast, 1/3 c cornstarch, 2 T dijon, 2 T lemon juice, 2 t garlic powder, 2 t onion powder, 2 t smoked paprika, 1 t turmeric, 1 t salt
blend all but greens, add greens, bake in parchment-lined pie dish, 375 F, 45 minutes
bluejays knock the seeds
down to the patio where
the chickens eat them
source, 3 servings
1 lb pressed firm tofu, cubed; 1 T olive oil+pinch s&p+1 T cornstarch+1 t garlic powder+1 t oregano; 1 pint halved small tomatoes+1 sliced red onion+2 t minced garlic+2 t balsamic vinegar+1/2 t oregano+pinch s&p+2 T olive oil; 3 c cooked ancini di pepe; toppings: cilantro, balsamic glaze
dredge tofu in cornstarch, arrange tofu & veggies on separate halves of parchment-lined baking dish, 425 F, 40 minutes or until crispy, turning halfway through, broil; serve with pasta & toppings
haikuveg 