one haiku, one pic/one recipe, no meat, no/fish, no photoshop
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
top with kimchi &
balsamic reduction &
sprinkle with fresh herbs
5 servings, 400 calories
1 T olive oil, 1 sliced shallot, 1 sliced clove garlic, 1 T smoked paprika, 1 dried chili, 2 persian dried limes, 1 T miso, 1/2 t rosemary, 1 lb lentils, juice of 4 lemons
cook all but last 2 until browning, add lentils, cook 1 minute, add 5 c water; cook until tender, allowing bottom crust to form; add lemon
after exploring
their first snowfall the chickens
leave their big footprints
6 servings
1 lb kidney beans, soaked overnight in 2-inches water, simmered in 2-inches water until tender; 2 diced onions, 6 sliced scallions, 1 can diced tomatoes with liquid, 1 can tomato sauce, 2 t minced garlic, 1 T chili powder, 1 T cumin, 1 T olive oil, s&p, 1 T tabasco, 12 corn tortillas, 1 bag frozen corn, 2 c shredded vegan cheese, 1 tiny can sliced olives, drained
heat oil, garlic, onion, spices, tabasco, cook 2 minutes; add tomatoes, sauce, beans & broth, olives, corn, cook down to chili consistency; in tortilla-lined oiled baking dish layer beans scooped through slotted spoon, cheese, scallions, tortillas, repeat, ending with cheese; 350 F, until brown; top with remaining scallions, serve with rest of brothy beans
dog stands at the fence
staring at a brown fox not
seen since last april
source, 4 servings
1/2 c chopped nuts+juice of 1 lemon+1 T olive oil+s&p; 24 oz frozen butternut squash noodles, 1/2 c olive oil, kosher salt & pepper, 1 lb pasta cooked al dente, 5 crushed cloves garlic, 1/2 t red pepper flakes
cook garlic, s&p, red pepper flakes in oil 2 minutes; add squash & 1/2 c pasta water, cook down; add pasta, top with nuts
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
