one haiku, one pic/one recipe, no meat, no/fish, no photoshop
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
if onions protrude
over the top of batter
drizzle with oil
source, 4 servings
1.5 c chickpea flour, 1/4 c olive oil, 2 c warm water, 1 t toasted sesame oil, s&p, rosemary, sage, 1 sliced red onion; toppings: arugula, vegan feta, olives, tomatoes, basil
whisk all but onion, pour into parchment-lined cast-iron pan, top with onion; rest 1 hour uncovered room temperature; 450 F, 45 minutes; add toppings
toast the pine nuts &
then remove them from the pan
leaving the hot oil
source, 3 servings
1/4 c olive oil+1/4 c pine nuts+s&p+pinch saffron; 3 sliced shallots, 5 smashed cloves garlic, 1 c veggie broth, 2 cans drained white beans, 1 c vegan parm, basil; toppings: zest+juice of 1 lemon, toasted nuts, black pepper, more parm+basil
toast nut mixture, remove nuts; add shallots+garlic, brown; add broth, beans, parm, heat through; remove from heat, add basil; add toppings
toast the israeli
couscous with oil, spices
then deglaze with wine
source, 4 servings
olive oil+sliced shallot+s&p+9 oz israeli couscous; 1/2 c wine, 3 c water, 8 oz sundried tomatoes in oil undrained, 1/2 c pesto; toppings: more pesto+tomatoes, vegan mozzarella, basil
toast couscous mixture, add wine, add water, simmer until done; add pesto+tomatoes, add toppings
pea pods that are still
young enough to eat with the
peas all still inside
1 serving, 500 calories
1/2 c pea pods, 12 oz mori nu silken lite firm tofu, 1 can diced fire roasted tomatoes undrained, 3/4 c fire roasted corn, 1/2 c cooked brown rice; toppings: kimchi, basil, balsamic glaze
heat, add toppings
save female pumpkin
flowers to grow into the
actual pumpkins
1 serving, 500 calories
8 oz uncooked gnocchi+1/2 c water; toppings: pumpkin flowers, basil, pea leaves, vegan parm, balsamic glaze, black pepper
microwave gnocchi+water 3 minutes, add toppings
spray the nonstick pan
with canola oil spray
a bit with each crepe
15 servings, 100 calories
1 c wheat chef, 1/2 t sea salt, 2 T sugar, 1 1/3 c full fat plain almond yogurt, 1 T vanilla, 1 c white whole wheat flour, 1 c full fat oatly
mix, chill 24 hours; cook 1/4 c batter on lightly greased nonstick
leftover pancakes
stored in the freezer & then
warmed in the toaster
source, 13 servings, 180 calories
3 c mooala unsweetened original almond milk+1 T cider vinegar; 2 T canola oil, 4 c white whole wheat flour, 1/4 c sugar, 1 T powder, 1 t soda, 1 t sea salt
mix, cook 1/3 c batter on lightly greased nonstick
haikuveg 