one haiku, one pic/one recipe, no meat, no/fish, no photoshop
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
basil & parsley
from the garden along with
3 baby shallots
4 servings, 550 calories
zest & juice of 1 lemon, 2 T olive oil, 1 T smoked paprika, 1 T miso, 1/4 c chopped basil & parsley, 1 c kasha, 2 c bowties, 3 sliced shallots, 8 c hot water
cook oil, paprika, shallot, miso 3 minutes; add kasha, cook 1 minute; add water, low boil, covered, 20 minutes, stirring occasionally; add pasta, low boil, covered, 10 minutes, stirring occasionally; add lemon juice, stand 10 minutes; add zest & herbs, serve with chipotle tabasco
sweet or savory
toppings make these a breakfast,
dinner, or dessert
previous version, 10-20 crepes
3 T melted butter, 4 eggs, 1 1/4 c milk, 1 t salt, 1 c flour
whisk, stand 1 hour, cook on both sides in lightly greased nonstick pan
coriander seeds
drying on the counter for
winter soups and stews
source, 4 servings
2 lbs small potatoes+8 tomatoes+olive oil+s&p; 1 sliced red onion, soaked in cold water, drained; dressing: 1 T bbq sauce+1 T maple syrup+zest&juice of 1 lemon+1 T mustard+1 t smoked paprika+1/2 t onion powder; herbs
roast potatoes, tomatoes, olive oil, s&p, 425 F, until potatoes are crispy, slice if needed; combine dressing ingredients; add to cooled potatoes & their liquid, onions; top with herbs
cool september nights
make tomatoes fall off and
need to come inside
source, previous version, 4 servings
4 wedged tomatoes, 3 c hot water, s&p, olive oil, 1 sliced onion, 1 smashed clove garlic, tiny can tomato paste, pinch saffron, 1 T smoked paprika, 2 c rice, parsley
heat onion, garlic, s&p, spices, olive oil in oven-safe pan, cook 3 minutes; add tomato paste & rice, cook 1 minute; add water, arrange tomatoes on top, drizzle with more olive oil, s&p; 450 F, 15 minutes or until al dente; stand 5 minutes, brown bottom on stove, top with parsley
cowbirds learn the calls
of their kind without ever
meeting their parents
source, 4 servings
4 big tomatoes, chopped; 1 c arugula, chopped; 1 c chopped celery, 2 T diced mint, 1 can drained & rinsed red beans, 1 T olive oil, 2 T balsamic vinegar, 1 clove minced garlic, 1 t sea salt
mix, serve over sourdough with balsamic glaze
leeks browned in butter
fresh corn with rice & fresh chives
corn & veggie stock
4 servings
2 corn cobs+1 t salt+pinch black pepper+2 c mirepoix+tops of 3 leeks+2 garlic cloves+6 c water; corn from 2 ears, 1 c rice, 1/2 c wine, 3 sliced leeks, 1 c vegan parm, 2 T cut up chives, s&p, 2 T vegan butter
low boil stock 30 minutes, covered; brown leeks, s&p, 1 T butter; add rice, cook 1 minute; add wine, cook 3 minutes; add corn & 4 c stock; 400 F, 30 minutes, add remaining stock after 20 minutes; stir in rest of butter, 3/4 c cheese, chives; top with 1/4 c cheese, broil, top with more chives
when green tomatoes
look too delicious to just
let be on their vines
1 serving
2 halved peaches, 3 halved small green tomatoes, 3 broccoli leaves, 2 corn muffins, 1 halved lemon, kosher salt; toppings: kimchi, basil, balsamic reduction
grill peaches, tomatoes, leaves, muffins, lemon; salting and squeezing lemon (as it cooks) on each side until grill marks show; add toppings
haikuveg 