one haiku, one pic/one recipe, no meat, no/fish, no photoshop
this year’s potatoes
were the babies of last year’s
that missed getting dug
24 servings, 125 calories
1 lb spinach, 1 c riced cauliflower, 24 egg roll wrappers, 24 roasted unpeeled fingerling potatoes, 1/4 c cilantro, 1 T habanero tabasco, 1 T penzey’s forward
heat & mash all but wrappers, wrap, use silpat, 350 F, 30 minutes
even though it froze
the bushes are still making
red ripe raspberries
1 serving, 600 calories
1 1/4 c cooked orzo, 1/2 c sundried tomatoes not oil packed, 1/4 c lemon juice; toppings: basil, balsamic glaze, red pepper flakes, black garlic nuts for cheese dairy free cheese
combine, add toppings
roast potatoes &
squashes whole & unpeeled with
no salt or oil
1 serving
1 roasted acorn squash, 5 roasted small potatoes, vegan parm, balsamic glaze, basil
remove squash seeds, slice veggies, add rest
artichoke hearts fried
until crispy & deglazed
with white cooking wine
source, 4 servings
1 lb rigatoni, cooked; 2 cans drained artichoke hearts, olive oil, vegan butter, s&p, red pepper flakes, 4 smashed cloves garlic, 1/2 c white wine; toppings: vegan parm, italian parsley, more red pepper flakes
brown hearts, fats, spices, garlic; add wine; serve with pasta & toppings
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
haikuveg 