one haiku, one pic/one recipe, no meat, no/fish, no photoshop
the cardinal sends his
wife to the feeder to see
if anyone’s home
17 4-inch waffles, 125 calories
1 c wheat chef, 1 t salt, 1 t soda, 1 T vanilla, 1 T cinnamon, 10 packets stevia, 1/4 c ground flax, 1 c raisins, 2 c white whole wheat flour, 2 c mooala unsweetened vanilla almond milk, 1 t canola oil (for greasing)
mix, rest 20 minutes, cook 1/4 c batter on greased nonstick iron
small waffles for the
freezer, to the toaster or
the microwave too
18 4-inch waffles, 120 calories
2.5 c white whole wheat flour, 1 c lily’s stevia-sweetened chocolate chips, 10 packets stevia, 1 t kosher salt, 1/2 t powder, 2 T vanilla, 1 t cinnamon, 1/2 t nutmeg, 2 T namaste egg replacer, 3 T canola (including 1 T for greasing), 2.5 c mooala unsweetened vanilla almond milk
mix, cook 1/4 c batter on greased iron (even if nonstick)
blacken onion and
garlic in the broiler
or a gas burner
source, 4 servings
1 lb black-eyed peas, soaked overnight in 2-inches water; 1 peeled, halved, blackened sweet onion; sachet: 1 halved & blackened bulb garlic+10 peppercorns+4 cloves+2 bay leaves; 1 T olive oil, 1 T smoked paprika, pinch salt, 1 T maple syrup
simmer until tender, remove sachet, cook down, allowing bottom crust to form
red squirrel poking its
head through a crack in the shed
where bird food is stored
source, 4 servings
2 lbs cubed butternut squash, 3 sliced shallots, 1/2 stick vegan butter, 1 T sage, 1 T rosemary, s&p, pinch red pepper flakes, 1/2 c white wine, 3 c broth, 2 c ditalini, zest & juice of 1 lemon, vegan parm & ricotta
brown butter; add shallots, herbs, spices, cook 2 minutes; add squash, cook on high heat until softening, browning, caramelizing; add broth, wine, pasta, cook until done; add lemon juice, top with cheeses, zest, more herbs & spices
zucchini salted
and drained in a colander
while the tofu fries
source, 2 servings
3 small zucchini, cut into fries, salted, drained; 1 lb pressed tofu, cut into rectangles, dredged in 1/2 c cornstarch+1 t onion powder+1 t salt; 2 T canola oil, sauce: 1/2 c apricot preserves+2 t water+2 T rice vinegar+2 T tamari+pinch red pepper flakes+1 t onion powder
fry tofu in oil on both sides until crispy; serve with zucchini & sauce
maple syrup &
extra nuts for bitter greens
in winter pesto
source, 4 servings
1 lb cooked unsalted big lima beans & liquid; pesto: 4 green onions, 2 c spinach, 2 c basil, 1/4 c pine nuts, 1/4 c pecans+walnuts, 1 t salt, 1-2 T maple syrup, zest & juice of 1 lemon, 1/2 c olive oil, 1/2 c bean liquid; 1/2 stick vegan butter, browned; toppings: s&p, lemon zest, red pepper flakes, vegan parm
pesto: food processor; heat beans in liquid, serve with slotted spoon; top with butter, pesto, toppings
oil free batter
can need an oiled iron
even if nonstick
11 servings, 200 calories
2 c white whole wheat flour, 1/4 c cocoa, 1/4 c ground flax, 1/4 c namaste egg replacer, 1/4 c diastatic malt powder, 1/4 c cacao nibs, 1 T vanilla, 1 t salt, 1 t powder, 2 t cardamom, 10 packets stevia, 2 3/4 c elmhurst milked hazelnuts, 1/2 c water
mix, cook
wilt the noodles with
hot water, & pat tofu
dry before slicing
source, 3 servings
leaves of 3 baby bok choy+olive oil+salt; sauce: 2 T hoisin+1 t minced garlic+2 T maple syrup+2 T sesame oil+1 T sesame seeds; 1 lb sliced extra firm tofu; 1 T olive oil+2 T tamari+1 T sesame oil+10 oz ramen noodles cooked al dente; cilantro
place noodles in baking dish, dredge tofu slices in sauce & arrange in dish with no noodles under, top with remaining sauce; 450 F, 15 minutes, bottom rack; add bok choy, 450 F, top rack, 10 minutes or until crispy; top with cilantro
simmer pasta &
beans in one pot & the sauce
in another pot
source, 3 servings
2 c cooked white beans, 1 c pasta, 4 c broth; 1 sliced shallot+1/2 stick vegan butter+1/4 c white wine+1/4 c wine vinegar
simmer beans in broth 10 minutes, add pasta, cook until done; simmer shallot mixture 15 minutes, add to pasta; top with s&p, vegan parm
top with more lemon
zest & lemon juice, as well
as balsamic glaze
source, 6 servings
2 lbs carrots, 2 lbs potatoes, 1/2 stick vegan butter, zest & juice of 1 lemon, 1 t sea salt, pinch saffron, 1/4 c nut milk
boil chopped veggies until tender, drain, mash with rest
haikuveg 