one haiku, one pic/one recipe, no meat, no/fish, no photoshop
poke with holes and steam
for half an hour or more
until they’re tender
source, 4 servings
4 sweet potatoes, steamed; sauce: 1 stick vegan butter, soft; 2 T miso, 2 T tahini, 3 T lime juice, 1 t tamari, 1 t sesame oi, 1 t minced garlic, salt & pepper; toppings: toasted sesame seeds, limes, flaky salt
mix sauce, spread on hot potatoes, add toppings
if the tofu is
not black enough when baked then
use the broiler
source, 4 servings
1 c brown rice cooked in 1 can coconut milk, salt, adding zest of 1 lime and chopped scallions at end; 3 sliced peppers soaked in lime juice, salt, pepper; sauce: 4 T lime juice, 1 c peanut butter, 1 T miso, 1 T ginger, 3/4 c hot water, 1 t salt, 1 T olive oil, 2 T molasses; 2 lbs firm tofu in 1/4-inch crosswise slices; olive oil, lime juice, greens, chiles, chopped scallions
arrange tofu on oiled foil on a baking sheet, drizzle with half of the sauce, sprinkle with salt, drizzle with oil, 450 F, 20 minutes; thin remaining sauce with additional lime juice to use as dressing, serve with greens, chiles, scallions
dandelions don’t
want to be told not to come
back up for a week
source, 4 servings
1 eggplant, quartered, sliced, roasted with oil, salt, pepper, 425 F until dark brown; 1/2 lb pasta, cooked; dressing: 3/4 c walnuts, 3 T parm, 1 t minced garlic, thyme, salt, pepper, 2 T sherry vinegar, 1/4 c olive oil, 2 T sundried tomatoes; toppings: 2 oz ricotta salata, parsley, basil, olive oil, sherry vinegar
make dressing in food processor, combine, serve warm or cold
one morning tulip
bulbs reveal the color they
will open into
source, 4 servings
2 cans chickpeas, drained and rinsed; 2 cans coconut milk, 1/4 c olive oil, 1 T minced ginger, 3 T minced garlic, 1 onion, chopped; 12 oz greens, salt, pepper, turmeric, red pepper flakes, 2 c broth, serve with: yogurt, mint, naan
cook oil, spices, onion, garlic until browning; add chickpeas, fry 8 minutes, adding oil if needed; add milk, broth, cook down 30 minutes; wilt in greens
a spring blizzard brings
an autumny recipe
and poem in a dream
1 serving, 380 calories
1/2 c frozen pumpkin puree, 1/2 c frozen spinach, 3 T trader joe’s chipotle black bean dip, 1/2 c cornmeal + 2/3 c lemon juice
microwave, top with pickles
gnocchi from the fridge
section of the store works best
but any will work
source, 4 servings
1 lb gnocchi; leeks, shallots, asparagus, cut up; 1 c frozen peas, 1/2 stick butter, 4 T olive oil, 1/2 c parm, zest & juice of 1 lemon, salt & pepper, parsley, chives, red pepper flakes
bake gnocchi, butter, oil, spices on silpat at 425 F; add leeks, shallots, asparagus after 5 minutes; when brown, add peas, cheese, herbs, lemon; bake until hot
an oven so hot
it will brown the cheese without
needing to broil
1 can black beans & 1 can small white beans, rinsed and drained; tiny can tomato paste, 2 T minced garlic, 3 T olive oil, cumin, red pepper flakes, smoked paprika, salt, pepper, 2 c cheese
cook oil, garlic, spices 1 minute; add paste, cook 1 minute; add beans, 1/2 c hot water; sprinkle cheese, 475 F, 10 minutes
red wine, red peppers,
red lentils, diced tomatoes,
and crushed tomatoes
source, 4 servings
olive oil, 2 carrots & 1 red pepper, sliced; salt & pepper, 1/4 c capers, drained; tiny can tomato paste, regular can diced tomatoes, 2 T minced garlic, 2 T rosemary, 3/4 c red wine, 1 c red lentils
heat oil, veggies, spices & herbs, cook 3 minutes; add capers, tomato paste, cook 1 minute; add wine, boil 1 minute; add lentils, diced tomatoes, 2.5 c water, simmer until tender
one salamander
its orange feet carefully
crossing the wet road
1.5 lbs butternut squash, cubed, roasted in olive oil, s&p until caramelized; 1 T olive oil, 1 red onion & 1 leek, sliced; 2 t minced garlic, 2 t thyme, 1/2 c parm, 3 eggs, 1 c milk, 1/2 c cooked rainbow quinoa
cook oil, leek, onion, garlic, thyme until translucent; combine everything in oiled dish, 350 F, 45 minutes
different casts of mud
from the undersides of each
different pair of shoes
source, 4 servings
20 small tomatoes, roasted at 425 F until wrinkled in olive oil, thyme, salt, pepper; 2 cans small white beans, rinsed and drained; 2 T olive oil, 2 T minced garlic, 1 sliced onion, red pepper flakes, 1 t veggie bouillon, black pepper, 1/2 c parsley, zest & juice of 1 lemon
heat oil, garlic, onion, red & black pepper, bouillon, cook 5 minutes, add beans, 1.5 c water, cook, mashing some, 5 minutes; add tomatoes and liquid, heat through; add parsley and lemon
haikuveg 