one haiku, one pic/one recipe, no meat, no/fish, no photoshop
when the kitchen smells
like garlic and tomato,
quickly add the beans
source, 3 servings
3 T minced garlic, 1/4 c olive oil, 1 tiny can tomato paste, 2 cans beans, rinsed and drained; 2 c mozzarella
heat oil until shimmering in a cast-iron pan, add garlic, cook until brown, add tomato paste, cook 1 minute, add beans, cook 30 seconds, add 1/2 c hot water, salt, pepper, stir to combine, remove from heat, cover with cheese, 475 F, 10 minutes, finish under the broiler, serve with hot sauce
toast the oatmeal with
the veggies and spices and
then add the water
diced onion, diced squash, rosemary, oregano, olive oil, miso, red pepper flakes, oatmeal
heat veggies, spices, miso, oil; when browning, add oatmeal; add water, cook; top with pickled veggies
baked in the oven
to free the stove for endless
cups of hot cocoa
previous version, 4 servings
2 sweet potatoes, 2 peppers, 1 onion, 2 T minced garlic, olive oil, cumin, salt, black pepper, 1 can diced tomatoes, chipotle tabasco, cilantro, 1 can small white beans, rinsed and drained
slice veggies, roast at 450 F with oil, spices, tabasco; combine with tomatoes, beans, cilantro in a well-oiled ovenproof dish, 450 F, until tender, serve with bread, cheese, jalepenos, tabasco
the amaryllis
only opens the blossom
facing towards the east
4 servings
olive oil, 1 can diced tomatoes, 4 c broth, 1 can artichokes hearts, drained; 1 T lemon juice, 1 T Italian herbs, 2 c Israeli couscous, parm
coat a cast-iron pan with oil, cover with tomatoes, broth, artichokes, lemon, couscous, herbs, parm, 450 F until pasta is done, finish under the broiler, stand 20 minutes, serve with red pepper flakes
after vegetables
mixed with butter and salt– just
rainbow vegetables
6 servings
olive oil, vegetable bouillon paste, 1 can diced tomatoes; unpeeled delicata squash, unpeeled potatoes, onion, sliced thin; 1 can artichoke heart quarters, drained; black pepper, Italian seasoning, dried minced garlic
generously coat the bottom of a cast-iron pan with oil, then a layer of bouillon, pour in tomatoes and their juice, layer veggies, then artichokes, sprinkle with pepper, garlic, Italian seasoning; bake 425 F until vegetables are tender and top is browning, tent with foil if needed, serve with parm and red pepper flakes
the pile of squash
from the now-frozen garden
slowly gets smaller
6 servings
1 large spaghetti squash, halved and roasted at 425 F with bouillon paste or miso, maple syrup, and olive oil, removed from rind when cooked; 1 sauteed onion, 1 can artichoke hearts, drained; 1 small can tomato paste, 1 can diced tomatoes, Italian seasoning, cheese or vegan cheese
oil a cast-iron pan, spread squash in the bottom, followed by veggies, tomatoes and paste, spices, cheese; 425 F until top is brown
tired feet, snow flakes
in the air, standing right next
to the fireplace
source, 4 servings, 412 calories
olive oil, 1 chopped onion, 2 grated carrots, 4 t garlic, coriander, turmeric, chili powder, salt, pepper, 6 c broth, 1 lb red lentils, zest and juice of 2 lemons; 5 c kale leaves, rubbed with oil and salt, baked at 425 F until crispy
cook veggies in oil and spices until soft, add lentils and crisp them a little before adding broth, simmer until tender, immersion blender, add lemon and zest, season to taste, serve with kale
for the roasted squash
use very little oil
to mimic french fries
source, 10 servings
5 c butternut squash, cubed, roasted in the oven with salt, pepper, olive oil, smoked paprika; 1 onion, sliced thin and caramelized on the stove in oil; 1 lb orecchiette, cooked al dente; 1 lb kale leaves, 1/4 c fresh sage, chopped; 1 c cream, 1 c white wine, 2 c broth, 2 t minced garlic, 1 c raw butternut squash cubes
heat the raw squash with oil and garlic and cook 5 minutes, add 1/2 c broth and reduce 5 minutes, add kale, onion, wine, and remaining broth and reduce 10 minutes, add cream and reduce heat, add sage, pasta, and squash, serve with parm
haikuveg 