one haiku, one pic/one recipe, no meat, no/fish, no photoshop
start after lunch so
farro can have its hour
of simmering time
source, 6 servings
olive oil & vegan butter, 2 c mirepoix, kosher salt & pepper, 6 c broth, 4 cloves peeled garlic, 1 c dry farro, 1 can small white beans, drained & rinsed; 1 can diced tomatoes & liquid, 1/4 c parsley, 1/4 c basil
cook mirepoix & garlic in fat & spices until translucent; add beans, tomatoes, farro, broth, simmer until tender; turn off heat, add herbs
chop nuts & veggies
in the food processor just
short of a puree
source, 4 servings
1 lb tagliatelle, cooked; 1 lb mushrooms, 1 c toasted walnuts, 2 c mirepoix, olive oil, salt & pepper, 1/2 c white wine, tiny can tomato paste, 2 c broth, 1/2 c half & half, parm
process mushrooms, walnuts, mirepoix in food processor separately; cook mushrooms in oil in single layer until browning, toss with salt, remove; cook mirepoix in oil and salt until almost dry; add mushrooms, walnuts, pepper, cook 2 minutes; add wine, cook 2 minutes; add tomato paste, cook 2 minutes; add stock, simmer until thick; add half & half; serve over pasta, top with parm
vegan or dairy
yogurt and milk for the naan
use plain and full fat
curry source, naan source, 4 servings
naan: 4 c flour, 2 T canola oil, 4 T yogurt, 1 packet yeast, 1 T sugar, 1 t kosher salt, 1 t powder, 1 c warm milk; curry: olive oil, 1 sliced onion, 1 T minced garlic, 2 sliced jalapeños, 1 bay leaf, 1 t dried ginger, 2 t garam masala, 2 t cumin, 1 t turmeric, 2 cans chickpeas, rinsed & drained; 1 can pumpkin, 1 can coconut cream, juice of 1 lime, cilantro; toppings: cilantro, lime wedges, rice
naan: knead to form shaggy dough, adding warm water if needed, rest 30 minutes; cook 8 flattened balls on both sides on hot heavy nonstick pan; curry: heat oil, spices, garlic, onion, jalapeños, cook 5 minutes; add chickpeas, pumpkin, cream, lime juice; simmer 10 minutes, adding water if needed; add cilantro; serve with naan and toppings
wrap the tofu in
paper towel and press it
with something heavy
previous version, 4 servings
1.5 c rice cooked in 1 c water, 1 can coconut milk, pinch salt, 1 t minced garlic; 2 lbs tofu, pressed, sliced; 1 plantain, sliced; cornstarch, salt, canola oil; glaze: zest & juice of 1 lime, 1/2 c maple syrup, 1 T tamari, 1 T corn starch, canola oil; toppings: mango, avocado, kimchi, cilantro, green onion, mango coconut pepper sauce
toss tofu & plantain in cornstarch & salt; heat oil to shimmering, fry until crispy; remove from pan, deglaze with glaze ingredients, adding oil if needed; divide glaze between tofu and mango; assemble with toppings
the soft mud under
the new snow shows itself on
the dog’s feet inside
source, 4 servings
2 eggplant, chopped, roasted with olive oil, kosher salt & pepper, coriander, 400 F until charred; 2 c mirepoix, olive oil, kosher salt & pepper, 1 T minced garlic, 2 T tomato paste, 1 c lentils, 1/2 c small pasta, 5 c broth, zest & juice of 1 lemon
cook mirepoix, oil, salt & pepper until soft; add garlic, tomato, cook 2 minutes; add lentils, broth, cook until lentils are done; add pasta, cook until done; add lemon; top with eggplant
char the veggies in
the cast-iron pan and then
use it for baking
source, 6 servings
2 T olive oil, 2 onions & 1 pepper, sliced; 4 T minced garlic, kosher salt & pepper, cumin, chili powder, hot sauce, 1 can fire roasted tomatoes, 1/4 c sour cream, 2 c shredded cheese, 2 cans black beans, rinsed & drained; 1 c pumpkin, 8 6-inch flour tortillas, warm; cilantro
heat oil, spices, hot sauce, onion & pepper on stove until partly charred; puree half of charred veggies with tomatoes, pumpkin, sour cream; add beans, half of cheese to remaining veggies; pour half of sauce in oiled cast-iron pan; roll beans in tortillas and arrange in pan, add rest of sauce, cheese; 425 F, 10 minutes; broil; top with cilantro
chill dough overnight
then leave at room temperature
for a few hours
source, 2 servings
dough: 2.5 c flour, 1 t kosher salt, 3/4 t yeast, 1 t olive oil, scant c warm water; sauce: canned tomatoes blended with kosher salt, olive oil; toppings: basil, olive oil, kosher salt, red pepper flakes, miyokos fresh vegan mozzarella
knead dough 3 minutes, rest 15 minutes, knead 3 minutes, chill overnight, bring to room temperature; form 2 rounds, add sauce, toppings; bake singly on preheated stone, 500 F, 5-10 minutes or until browning
when asked why dried beans
are worth the effort, smile
and nod knowingly
10 servings
2 lbs dried pinto beans, soaked overnight in 2 inches water, 2 T kosher salt, 2 t soda; 4 bay leaves, 1/2 c balsamic, 1/2 c maple syrup, 1/2 c lemon juice, 2 T smoked paprika, 2 T oregano
simmer soaked beans and bay leaves, covered, until tender; add rest, cook 20 minutes, allowing bottom crust to form
the chipmunks who eat
the fallen-down birdseed have
gone on vacation
source, 6 servings
sauce: 2 peppers, halved; 1 tomato, halved; 1 bulb garlic, top cut off; 1 onion, top cut off; olive oil, kosher salt & pepper, 2 T sherry vinegar, 1 T maple syrup; cake: 2 c israeli couscous, cooked in salted water; kosher salt & pepper, 8 green onions, halved, fried in olive oil until crispy; olive oil, 6 oz spinach, wilted in hot olive oil; 1 c full fat plain yogurt, 1 c shredded mozzarella, 1/2 c grated pecorino, 1/3 c flour, 2 eggs, 2 T minced garlic, 1 T coriander, 1 T basil
sauce: roast veggies with little oil, salt & pepper, on foil, garlic & onion wrapped in foil, 425 F, 40 minutes; blend with rest and more olive oil; cake: combine all but some fried onions, press into hot well-oiled pan, cook 10 minutes, slide onto plate, cook other side 10 minutes, adding oil and shaking pan as needed; top with more pecorino and remaining onions
black capped chickadees
are the bravest birds on the
autumn bird feeder
source, 4 servings
1 sliced onion + 1 T sugar + 1 T kosher salt + juice of 1 lime; 2 cans beans, drained; 1 can diced tomatoes & liquid, 2 T minced garlic, 1 T chili powder, 1 T oregano, 1 t kosher salt, olive oil, 1 onion, sliced
heat oil, sliced onion, spices, cook 5 minutes; add garlic, cook 1 minute; add beans, tomatoes, simmer 20 minutes; top with pickled onion
haikuveg 