one haiku, one pic/one recipe, no meat, no/fish, no photoshop
lightly oil each
side of the tortillas &
then fill them with squash
4 servings
2 sliced delicata squash, 1 T olive oil, 1 T maple syrup, 1 t thyme, s&p, 1/4 c pecans, 8 tortillas; toppings: herbs, balsamic glaze, red pepper flakes
roast all but tortillas on parchment-lined baking sheet, 450 F; fill tortillas on same sheet; 450 F, 10 minutes; add toppings
roast until tender
& then broil until tops
are brown & crispy
4 servings
1 lb firm tofu sliced, 1 cubed & peeled butternut squash, 1 sliced red onion, 1 c halved brussels sprouts, 1/4 c maple syrup, 1 t ginger, pinch red pepper flakes, 1 T oil, 1 t coriander, 1 t tamari, 3 T lime juice; toppings: herbs, balsamic glaze
combine on parchment-lined baking sheet; 450 F until done; broil; add toppings
beans in bread dough make
for easy kneading & a
classic crackling crust
10 servings, 190 calories
1 c wheat chef, 2 c pureed cooked black beans, pinch sea salt, 2 c white whole wheat flour
knead 2 minutes in silpat; rest room temperature lid closed 7 hours; slash top; place in cold oven set to 450 F; 45 minutes lid closed, 10 minutes lid open, 10 minutes on oven rack; 10 minutes oven off
for the solstice round
pumpkin bread with round chocolate
dark semisweet disks
16 servings, 225 calories
1 c wheat chef, 3 eggs, 1 can pumpkin, 3/4 c brown sugar, 3/4 c white sugar, pinch sea salt, 1 t soda, 1 T pumpkin spice, 1 T vanilla, 2 c white whole wheat flour, 6 oz semisweet chocolate wafers
mix in silpat, rest room temperature lid open 2 hours; place in cold oven set to 375 F, lid open 1 hour
the winter solstice
hasn’t come yet but the snow
is to the windows
16 servings, 130 calories
1 c wheat chef, 2 c pureed cooked black beans, 1/2 t sea salt, 2 c white whole wheat flour, 2 c water, 1/4 c maple syrup
mix in silpat, rest room temperature lid open 5 hours; place in cold oven set to 450 F, lid open 90 minutes
sprinkle a little
extra stevia when done
to make it sweeter
8 servings, 200 calories
2 c pureed cooked red beans, pinch salt, 1 T vanilla, 1 T stevia, 2 t soda, 1 c white whole wheat flour, 1 c cocoa, 2 c full fat oat milk
mix in parchment-lined cast-iron pan; 375 F, 50 minutes
the more it snows the
fluffier & fluffier
the orange cats get
10 servings, 190 calories
1 c wheat chef, 2 c pureed cooked red beans, 3 c freeze dried bananas, splash vanilla, pinch sea salt, 1 T cinnamon, 10 packets stevia, 1 c white whole wheat flour, 1.5 c unsweetened vanilla almond milk
mix in parchment-lined cast-iron pan, rest uncovered room temperature 1.5 hours; place in cold oven set to 375 F, 1 hour
if the nutella
is not pourable it will
soften when baking
16 servings, 230 calories
1 c wheat chef, 1 c justin’s nutella, 1 c dried blueberries, 8 oz kite hill vanilla unsweetened greek almond yogurt, 2 c white whole wheat flour, 1 c warm water
mix in silpat, rest 2 hours room temperature lid closed; place in cold oven set to 350 F, lid closed 1 hour
spaghetti squash can
be made into baked goods as
long as it’s well cooked
12 servings, 200 calories
1 c wheat chef, 2 c roasted & squeezed spaghetti squash, 1 bag lily’s stevia-sweetened chocolate chips, 2 eggs, 2 c white whole wheat flour
mix in silpat, rest 2 hours lid open; place in cold oven set to 375 F, 45 minutes lid open
early october
freeze results in a house full
of vegetables
20 servings, 220 calories
2 sticks soft vegan butter, 1 c wheat chef, 4 eggs, 1 can pumpkin, 1 c mini chocolate chips, 2 c white whole wheat flour, 1/2 c maple syrup
mix in silpat; rest room temperature 2 hours lid open; place in cold oven set to 375 F, lid open 1 hour
haikuveg 