one haiku, one pic/one recipe, no meat, no/fish, no photoshop
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
while they cook: run, then
brush off the dog’s dirty feet,
they will be ready
10 servings, 366 calories
2 lbs dried pinto beans + 1 T sea salt soaked overnight covered in 2 inches warm water, 1/3 c molasses, 1 T olive oil, 1 can diced tomatoes, 1 tiny can tomato paste, chipotle tabasco, smoked paprika, onion powder, oregano, dried mustard, 1/4 c balsamic, 1/4 c oj
simmer everything but balsamic and oj, covered, adding water if needed, a few hours or until tender; add rest, cook off excess water
when excess oil
can be poured without breaking
it’s ready to flip
1 lb spaghetti, cooked and cooled; 2 c marinara, 1 c parm, olive oil, red pepper flakes
combine everything except oil, heat 3 T oil in a nonstick pan, add rest, press down, cook 20 minutes on medium heat, rotating pot for even cooking, if oil is not bubbling at the sides, add oil; pour off excess oil and turn out to flip, repeat on other side, turn out, stand 10 minutes
snowdrops disappear
under 5 inches of snow
that falls in one day
source, 2 servings
1 T olive oil, 2 T minced garlic, 2 cans small white beans, rinsed and drained; 1/2 c broth, black pepper, toppings: red pepper flakes, pesto
heat oil, garlic, pepper; add beans, cook 3 minutes, add broth, cook 5 minutes, mashing some beans
let the brussels sprouts
brown until almost burned and
then add the gnocchi
source, 3 servings
1 lb gnocchi, 1 lb brussels sprouts, halved; zest and juice of 1 lemon, 1 T olive oil, 1 T maple syrup, salt, pepper, red pepper flakes
heat everything except gnocchi, brown sprouts, add gnocchi, brown
overnight soaking
expends similar effort
as can-opening
6 servings, 336 calories
16 oz goya dried black beans, 1 T sea salt, 1 T olive oil, 2 T maple syrup, 4 cloves picked garlic, 1 T oregano, 1 T vegetable bouillon, 2 T adobo paste, 1/4 c diced onion
cover beans and salt with 2 inches water and soak overnight, add rest, simmer, covered, until tender, 2-3 hours; cook off excess water
a bare spot where the
gate swings open: the first shoots
from the autumn bulbs
source, 2 servings
olive oil, 3 T garlic, 1 c full-fat cashew milk, 1 can chick peas and their liquid, 1 can small white beans, rinsed and drained; thyme, sage, nutmeg, salt, pepper, toppings: balsamic reduction, lemon juice, red pepper flakes
cook garlic and spices in oil, add rest, simmer 20 minutes or until thickened
a night of camping:
coats smell like wood fire smoke
the rest of the week
peppers, onions, garlic, mushrooms, potatoes, salt, cumin, paprika, chili powder, olive oil, canned black beans, drained and rinsed; canned corn, drained; canned diced tomatoes, maple syrup, lime juice, cilantro, tortillas, vegan cheese
broil veggies, spices, oil, until blackening; simmer beans, corn, tomatoes, syrup, lime, cilantro, spices, oil; make quesadillas with veggies inside or out, beans on top; serve with hot sauce
haikuveg 