one haiku, one pic/one recipe, no meat, no/fish, no photoshop
serve with chipotle
tabasco, herbs, balsamic
reduction, kimchi
8 servings, 165 calories
1 sliced shallot, 1 smashed clove garlic, 1 T olive oil, 1 T miso, 1 T smoked paprika, 1/2 t rosemary, 1 c kasha, 1 c bowties, 1 can pumpkin, juice of 1 lemon
cook 1st 6 until browning, add kasha, cook 1 minute, add 8 c water, cook 8 minutes, add pasta, cook 8 minutes, add pumpkin, cook down, add lemon, rest 5 minutes
the onions left in
the garden are destined to
become spring onions
5 servings, 350 calories
1 lb giant white hominy, 2 smashed cloves garlic, 2 sliced shallots, 1 T olive oil, 1 t kosher salt, 1/4 c lemon juice, green salsa
soak corn overnight in 2-inches water in cast-iron pot; gentle boil, lid vented, keeping 2-inches water over corn, until corn blossoms; cook down, allowing small crust to form on bottom, scrape in crust; brown shallot & garlic in oil & salt, add to corn; add lemon, serve with salsa
white-breasted nuthatch
looking chubbier than when
last seen in the spring
source, 3 servings
3 T olive oil, 1 sliced onion, 2 cloves garlic, tiny can tomato paste, 1 t cumin, s&p, 1 t chili powder, 1 T veggie bouillon, 6 c water, 1 c red lentils, 1 carrot, juice of 1 lemon, 1/4 c cilantro
cook oil, onion, garlic, spices 5 minutes; add tomato, cook 5 minutes; add water, bouillon, lentils, carrot, cook until done; puree half, add lemon & cilantro; top with more olive oil, cilantro, chili powder
proofing under wax
paper as the sun comes up
they could be donuts
source, 12 servings, 250 calories
1/2 c wheat chef, pinch yeast, 5 c flour, 1 2/3 c water, 2 T kosher salt, 1 T diastatic malt powder, toppings
stir all but toppings, rest, covered, 1 hour; fold 8x, rest, covered, 4 hours; fold 8x, rest, covered, 13 hours; divide, add inside toppings, form bagels; rest, lightly covered, 4 hours; boil 1 minute on each side in water+2 more T salt+2 t soda; add outside toppings; use parchment, 425 F, 13 minutes/side or until golden
35 degree
october night leaves carrot
tops bending over
source, 4 servings
salad: chopped avocado+rice vinegar, cabbage, cooked edamame, tomato, cuke, daikon, green onion; dressing: 2 carrots, 2 shallots, 2 T ginger, 1/4 c rice vinegar, 1/4 c miso, 1/4 c toasted sesame oil, 6 T olive oil
chop & arrange veggies, blend dressing
broiled potatoes
with arugula salad
and dressing on top
source, 6 servings
8 medium potatoes, sliced thin; olive oil, 1/2 c follow your heart vegan parm+1 t kosher salt+1/2 t pepper+1 T cornstarch; 6 c arugula; dressing: 1/2 c tarragon white wine vinegar+1/4 c olive oil
alternate potatoes, drizzle of olive oil, & cheese in oiled cast-iron pan, 4 layers each, reserving some cheese; 375 F, 35 minutes covered with foil, gently compress top; 35 minutes uncovered, compress top; broil; serve with greens, dressing, remaining cheese
beans in a quart jar
dried chili, coriander
picked in midsummer
6 servings
1 quart dried beans, 1 T dried coriander seeds, 3 dried chilis, 1 bay leaf, 2 t kosher salt, 1 T smoked paprika, 1 T balsamic vinegar, 2 T maple syrup
make sachet with coriander+chilis+bay leaf; simmer beans in 2 inches water & sachet until tender; remove sachet, add rest, cook down
before the first frost
the rest of the carrots are
stored in the garden
source, 3 servings
12 corn tortillas, vegan cheese, cilantro, 12 carrots, 2 t cider vinegar, pinch: salt, cumin, coriander, ginger, garlic powder, chili powder
steam carrots in microwave until soft, drain, mash with spices & vinegar; panini press dip & cheese between tortillas, top with cilantro
serve with sea salt, a
sliced chili from the garden,
bread & vegan cheese
source, 6 servings
1 lb mixed beans soaked overnight in 2-inches water+1/2 t salt; 1 halved onion, 1 chopped onion, 1 bay leaf, 2 T olive oil, 4 t minced garlic, 1 can diced tomatoes, 1 tiny can tomato paste, 1 c frozen corn, 2 c cubed butternut squash, 2 T chili powder, 1 t cumin, 1 t sugar, 1 t salt, cilantro
simmer beans+liquid, halved onion, bay leaf, 2 t garlic 30 minutes; cook chopped onion, oil, salt, sugar, chili powder, cumin, 2 t garlic 5 minutes, add tomatoes & paste, cook 5 minutes, add squash; add squash mixture to beans, simmer until done, add corn, heat through; top with cilantro
in winter, frozen
or canned corn, along with canned
tomatoes will work
source, 2 servings
1 lb extra firm tofu, pressed, cubed, floured; corn from 5 ears, 2 c halved small tomatoes, 1 sliced jalapeño, 2 T olive oil, kosher salt & pepper, 1 T cumin, basil; 1 sliced red onion+zest & juice of 1 lime+kosher salt, rested 30 minutes
fry tofu in oil, cumin, salt & pepper on both sides; add corn, tomatoes, jalapeño, cook until browning; remove from heat, top with onion, basil
haikuveg 