one haiku, one pic/one recipe, no meat, no/fish, no photoshop
spread the batter on
the pan with a spatula
after pouring it
10 servings, 140 calories
1 c wheat chef, 4 oz pumpkin puree, 4 oz banana puree, 3/4 c full fat plain almond yogurt, pinch sea salt, 1 T vanilla, 6 packets stevia, 1 T cardamom, 1 T pumpkin spice, 1 T instant espresso powder, 1 c white whole wheat flour, 1 c full fat oat milk
mix, rest covered room temperature 7 hours, cook 1/2 c batter on greased nonstick pan
sweet potato fries
from the freezer cooked with corn
garlic & shallots
source, 4 servings
filling: 1 1b sweet potato fries, kernels from 2 ears corn, 1 sliced shallot, 2 cloves smashed garlic, cumin, paprika, s&p, olive oil, lime juice; tortillas; toppings: pickled jalapeños, vegan cheese, cilantro, salsa
brown filling, fill & brown tacos, add toppings
caramelize the
onions in syrup & then
vinegar deglaze
4 servings
olive oil+cumin+red pepper flakes+paprika+s&p+1 sliced onion+3 smashed cloves garlic+maple syrup; 1 lb french lentils, cooked; 1/2 c balsamic vinegar, lime juice; toppings: vegan feta, cilantro, more red pepper flakes
caramelize onion mixture, add vinegar; add lentils, lime; serve with toppings
5 am is still
dark & the smell of drying
apples fills the house
source, 3 servings
olive oil, red pepper flakes, s&p, 3 sliced leeks, 1 sliced shallot, 1 smashed clove garlic, tiny can tomato paste, 2 sliced tomatoes, 2 T balsamic vinegar, 1/4 c herbs, 2/3 c orzo, 1 1/4 c water, kernels from 2 ears corn, 1/4 c white wine
brown 1st 6, add all but wine, cook until done, add wine, cook 2 minutes, top with more herbs+red pepper flakes
boiled or grilled corn
cut off the cob & added
to cooked big white beans
6 servings
1 lb royal corona beans, cooked; kernels from 4 ears cooked corn, 1 stick butter, 1 sliced shallot, s&p, red pepper flakes, 1 clove smashed garlic, 1/4 c lemon juice, 1/2 c white wine, 1 c shredded cheese, 1 c basil
boil 1st 7 5 minutes; add lemon & wine, cook down; add rest
lots of oil on
the bottom of the pan &
then lots of honey
source, 4 servings
2 cans drained chickpeas, 2 pints small tomatoes, 1 sliced shallot, olive oil, honey, red pepper flakes, sea salt, 1 lb feta
combine in well-oiled pan, honey last; 400 F, 45 minutes
people who don’t like
pizza may eat it if it’s
called focaccia
dough: 1 c wheat chef, 2 c flour, pinch sea salt, 2 t sugar, 1/4 c canola oil, 1 c water; toppings: olive oil, sliced vegan mozzarella, sliced tomatoes, balsamic glaze, basil
mix dough ingredients, place in parchment-lined baking dish; rest covered room temperature 4 hours, add toppings except basil; 350 F, 45 minutes; pour excess liquid off top; 350 F, 15 minutes; on oven rack, 400 F, 20 minutes; cool in oven; add basil
sauce ingredients
& then tomatoes & herbs
added to warm rice
source, 4 servings
1 c rice cooked in 1 1/4 c coconut milk+water+s&p; sauce: 1/4 c coconut milk+1 inch grated ginger+2 smashed cloves garlic+zest & juice of 2 limes+2 T pb+2 T sugar+salt; 2 c halved tomatoes+3/4 c basil & cilantro; toppings: more herbs, peanuts, red pepper flakes
add sauce ingredients, tomato mixture to rice; add toppings
cocoa powder &
chai powder in a yogurt
sourdough batter
18 4-inch waffles, 95 calories
1 c wheat chef, 1.5 c full fat plain almond yogurt, pinch sea salt, 1 T vanilla, 1/2 t powder, 1 T chai powder, 10 packets stevia, 1/3 c cocoa, 2 c white whole wheat flour, 2 c water
mix, rest 8 hours room temperature covered, cook scant 1/4 c batter on greased nonstick iron
garden tomatoes
still too novel to use for
canning or roasting
1 serving, 500 calories
1 packet nona lim ramen, 1 can diced fire roasted tomatoes undrained, 1/4 c lime juice; toppings: balsamic glaze, red pepper flakes, basil, cilantro, miyokos sundried tomato cheese spread
heat, add toppings
haikuveg 