one haiku, one pic/one recipe, no meat, no/fish, no photoshop
remove the curly
tendrils from the pea shoots first
or just leave them on
source, 4 servings
4 c hot broth + pinch saffron, 3 T olive oil, 1 onion, cut up; 2 c rice, kosher salt & pepper, zest & juice of 2 lemons, 2 c pea greens
cook onion, oil, salt, pepper in a skillet 5 minutes; add rice, cook 2 minutes; add rest; 500 F, 25 minutes
it’s light at bedtime
it’s light in the morning, light
switches never touched
source, 6 servings
2 T olive oil, 1 onion, chopped; 1 chile, chopped; 10 roma tomatoes, halved; 1 T kosher salt & pepper, 3 c rice, cooked; 2 c shredded cheddar
cook onion, spices, chile in oil in a cast iron pan 5 mins; add tomatoes, cook 5 minutes or until tomatoes wilt; add rice; sprinkle cheese, broil, serve with red pepper flakes
serve hot or cold or
on a bed of greens or in
a sandwich later
source, 3 servings
3 medium zucchini sliced long and thin, roasted with olive oil, kosher salt & pepper until dark brown, then drizzled with lemon juice; 1 can small white beans, rinsed and drained; pesto: 1 T minced garlic, 1/2 c basil, kosher salt & pepper, 1/4 c olive oil, 2 T white wine vinegar
put beans over zucchini, blend pesto, pour on top, serve with red pepper flakes
serve with plantain chips
and hot sauce to compliment
the rich, salty beans
source, 4 servings
2 cans black beans — 1 can rinsed and drained, 2 T oil, 2 T cumin, 1 T ginger, 1 can coconut milk, kosher salt & pepper, juice of 1 lime; topping: 1/2 c unsweetened coconut flakes + zest of 1 lime + kosher salt & pepper
heat oil and spices, add beans and milk, simmer 15 mins, add juice of 1 lime; serve with topping, plantain chips, hot sauce
one can coconut
milk and one can of water
for two cups of rice
source, 4 servings
2 c rice, 2 T oil, whites of 1 scallion, cut up; 1 t turmeric, kosher salt & pepper, 1 can coconut milk, 1 pinch saffron, 1 lb greens; toppings: 1/2 c unsweetened coconut flakes toasted with 1 T sesame seeds + zest of 1 lime, kosher salt & pepper, greens of 1 scallion, cut up; lime wedges.
heat oil, scallion white, spices, add rice, milk, 1 can of water, simmer 10 minutes without stirring, covered; put greens on top, sprinkle with kosher salt, cook without stirring, covered, until rice is done, stir; add toppings and hot sauce
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
