one haiku, one pic/one recipe, no meat, no/fish, no photoshop
frying each veggie
& tofu with just its own
kind saves time sometimes
4 servings
2 sweet potatoes, 1 onion, 2 lbs brussels sprouts, 28 oz extra firm tofu pressed; sauce: 1 c red wine vinegar+1/2 c molasses+1 t coriander+1 t chili powder+1 t turmeric+1 t cumin+1 t red pepper flakes+1 t italian herbs
slice veggies+tofu, air fry 400 F with 1 T canola oil, serve with sauce
under melting snow
orange crocuses starting
to open their buds
19 servings, 220 calories
5 c cooked brown rice, 1.5 c powdered pb, 1/2 c balsamic glaze, 1/2 c maple syrup, 2 T miso, 4 eggs, 2 c white whole wheat flour
mix, form balls, air fry 400 F with 1 T canola oil, 10 minutes
dried tomatoes &
peppers from summer’s garden
waiting in sealed jars
1 serving, 450 calories
1 packet trader joe’s thai wheat noodles, 4 oz pumpkin puree, 1 T miso, 1/2 c dried tomatoes, 1/4 c dried jalapeños, 1 c water; toppings: herbs, kimchi, balsamic reduction, green tabasco
combine & heat; add toppings
vintage crepe iron
from the 1970s
is not required
18 servings, 110 calories
1 1/4 c unsweetened vanilla soy milk, 1/2 c canola oil, 2 T sugar, 1/2 t salt, 1/4 t powder, 2 T st. germain, 1.5 c flour, 3/4 c oj
mix, cook on nonstick
lovingly pushing
every last strand of saffron
into the rice pot
3 servings
broth: 4 c hot water+2 pinches saffron+1 t better than bouillon veggie; 1.5 c arborio rice, 1/4 c olive oil, 1/4 c white wine, 1 t minced garlic, 2 T lemon juice, pinch black pepper, 1 T italian parsley
heat garlic+oil, add rice, wine, broth by ladleful until done; remove from heat, add rest
sweetened oat milk gives
the cornbread experience
to the masa dough
1 serving, 500 calories
1/2 c masa harina+1/4 c lemon juice+1/4 c chobani barista original oatmilk; 1 c cooked mayocoba beans, 1/4 c halved small tomatoes, 3 T vegan parm, herbs
top beans with masa mixture, tomatoes, cheese; microwave 3 minutes, rest 2 minutes; add herbs; serve with green tabasco
let the butternut
squash brown a little before
adding tomatoes
source, 4 servings
1/2 lb penne, cooked; olive oil, s&p, red pepper flakes, 3 sliced shallots, 2 smashed cloves garlic, 2 c chopped tomatoes, 5 c diced butternut squash; toppings: more red pepper flakes, parsley, vegan parm
heat oil, garlic, shallots, spices; add squash, tomatoes; cook until squash is done, add pasta; serve with toppings
even after years
woodpeckers eating suet
sounds like a door knock
1 serving, 450 calories
1/2 c tiny pasta; 2 T truffles in oil+2 T pasta water+2 T vegan parm+2 T chopped walnuts
cook pasta, top with pesto
himalayan pink
salt on top of tomatoes
brings out their flavor
1 serving, 550 calories
2 flour taco tortillas, 1 c cooked mayocoba beans; toppings: 1 c halved small tomatoes, 1 T truffles in oil, pink salt, herbs
panini press beans inside tortillas, add toppings
from the windowsill
rosemary, oregano,
sage for topping beans
source, 1 serving, 400 calories
1 c cooked mayocoba beans, 1 can no salt whole tomatoes undrained; toppings: vegan parm, balsamic glaze, herbs
heat beans+tomatoes, add toppings
haikuveg 