one haiku, one pic/one recipe, no meat, no/fish, no photoshop
just enough water
to cover the noodles will
make a perfect sauce
2 servings
12 oz silken tofu, 3.5 oz sweet potato noodles, 2 T chili crisp, 1 c green beans, 2 T miso, herbs
cover noodles with water in a shallow pan, boil until flexible; add beans, boil 1 minute; add miso & chili, simmer until thickened; remove from heat, add herbs; serve with kimchi
kale from the freezer,
cilantro, basil, parsley
from little herb pots
5 servings, 500 calories
2 c wild rice, 1 c greens+herbs, 1/4 c lemon juice, pinch kosher salt; 1 lb black beans, soaked overnight in 2-inches water+1 t soda+1 t kosher salt, simmered until tender; 2 T adobo paste, 1/4 c maple syrup
cook rice with 2 c water, greens, salt, lemon; cook beans down with adobo, maple; serve with vegan cheese, kimchi
toast the oats and the
tomatoes in a dry pan
then add the water
1 serving
1 c oats, 2 c water, 1 c dry-packed sundried tomatoes, sea salt & pepper, 2 T miyokos roadhouse cheddar, 1 T chili crisp, 1 T herbs, kimchi
toast oats, salt, tomatoes in dry pan, add water, cook until done, pour into bowl; add cheese, chili, herbs, to middle; stand 3 minutes, swirl cheese; top with pepper, kimchi
delicate spring herbs:
basil, parsley, cilantro,
chives, mashed with green peas
1 serving
2 small tortillas, 2/3 c frozen peas+sea salt+lemon juice+herbs+red pepper flakes, 2 slices miyokos smoked english farmhouse cheese
microwave pea mixture until warm, mash with fork; divide peas & cheese between tortillas, cook on panini press
after a spring snow
the fields are white but steam comes
from the flowing pond
source, 4 servings
1 cauliflower rubbed with olive oil, s&p; 1 T olive oil, 2 sliced onions, s&p; pesto: zest & juice of 1 lemon, 1/2 c cilantro & parsley, 1/4 c olive oil, 1/4 c walnuts, 1 clove garlic, kosher salt & pepper
in a cast-iron pan, heat onion, oil, salt, cook 10 minutes, add 3/4 c water; add cauliflower, wrap with foil, 400 F, until soft; make pesto in food processor; uncover cauliflower, 450 F, until browned, basting with juices; top with pesto
small yellow globes of
flower buds will be covered
with snow tomorrow
4 servings
2 c wild rice, cooked with a pinch of sea salt; 1 lb pinto beans, soaked overnight in 2 inches water+1 t sea salt+pinch soda, simmered until tender; 1/4 c maple syrup, 1/4 c spring herbs
cook down beans and syrup, allowing a bottom crust to form; serve with rice, top with herbs
on the equinox
white islands of ice and snow
shrink into the field
1 serving, 550 calories
1 c halved small tomatoes, 1 c pasta, 1/2 c frozen kale, 1/4 c balsamic, 2 c hot water, kosher salt & pepper, red pepper flakes, 1 T herbs, vegan parm
heat all but parm, cook until pasta is done, top with parm
the satisfaction
of a dish that requires
a fork, knife, & spoon
1 serving, 570 calories
2 slices toasted ezekiel bread, 1 can white beans, drained & rinsed; 1 c small tomato halves, 1/4 c balsamic, 1 T herbs, black pepper
microwave all but toast 4 minutes, stand while bread toasts, pour beans over toast, top with more herbs, flaky salt
potatoes as black
as 6 am at the start
of daylight savings
3 servings
1/2 lb white beans, soaked overnight in 2 inches water, simmered until tender, drained, lightly salted; 6 oz spinach wilted with 1 T lemon juice & 1/2 t kosher salt; kimchi; potatoes: 4 sliced potatoes, 1 big sliced onion, 5 peeled cloves garlic, 2 T olive oil, 1/4 t sherry vinegar, 1 t rosemary, pinch kosher salt
fry potatoes, onion, garlic in oil, salt, rosemary until blackening; deglaze with vinegar, reduce heat, cook until tender; arrange beans, spinach, potatoes, kimchi in bowls
cook onions in hot
oil until crispy and
brown, add tomatoes
source, 4 servings
1/2 lb white beans, soaked overnight in 2 inches water, simmered until tender, drained, salted; 3 big sliced seeded tomatoes, 1 big sliced red onion, 1/4 c canola oil
brown onion in oil, add tomatoes, cook 5 minutes; add beans & 1 c liquid, cook down
haikuveg 