one haiku, one pic/one recipe, no meat, no/fish, no photoshop
dry couscous, broccoli
from the freezer, a can of
undrained tomatoes
1 serving, 500 calories
1/4 c dry couscous, 1 c broccoli, 1 can whole tomatoes undrained; toppings: nutritional yeast, lemon
microwave, add toppings
the days get colder
& the 2 orange cats keep
getting fluffier
source, 4 servings
2 1/4 c couscous+2.5 c broth+zest&juice of 1 lemon; stew: olive oil+1 sliced onion+3 cloves smashed garlic+s&p+1 cinnamon stick+2 T grated ginger+2 t coriander+2 t turmeric; 4 c broth+1 cubed butternut squash+4 sliced carrots+1 big can tomatoes undrained; zest&juice of 1 lemon+1 can chickpeas drained+1/2 c raisins+1/2 c maple syrup+1/2 c parsley stems; toppings: pomegranate seeds, parsley leaves, lemon slices
cook couscous etc.; toast onion etc.; add broth etc., cook until tender; add chickpeas etc., heat through; serve stew over couscous, add toppings
french fries inside of
soup are as good as one would
think that they would be
1 serving, 650 calories
2 c imagine light in sodium butternut squash creamy soup, 1/3 c uncooked couscous, 20 frozen fries; toppings: balsamic glaze, nutritional yeast, green tabasco
microwave until couscous is done, add toppings
the most umami
ingredients with the most
umami toppings
1 serving, 500 calories
7 oz trader joe’s pumpkin gnocchi, 3.5 oz sundried tomatoes not in oil, .5 oz dried porcini mushrooms, 1/4 c lemon juice; toppings: red pepper flakes, balsamic glaze
microwave, adding water if needed; add toppings
add the passata
& then keep adding water
until it is done
source, 6 servings
16 oz tomato passata, 1 c orzo, 3 c hot water, 1 sliced onion, olive oil, 1 smashed clove garlic, s&p, 1 c shredded vegan parm; toppings: more basil, lemon juice, red pepper flakes, balsamic glaze
brown onion, garlic, oil, s&p; add orzo, passata; ladle in water until done, add rest; serve with toppings & bread
after cooking beans
in plain water pan sear them
in the gnocchi pan
4 servings
1 lb big white beans, cooked; 1 lb gnocchi+olive oil; 3 sliced tomatoes+1 sliced red onion+pinch salt+1/4 c balsamic vinegar; toppings: parsley+basil, red pepper flakes
pan sear gnocchi in oil, add beans at end; rest tomato mixture 1 hour; top gnocchi with tomatoes; add toppings
tomatoes garlic
& olive oil broiled
turns into a sauce
source, 4 servings
1 lb pasta, cooked; 1 quart small tomatoes+olive oil+s&p+1 T minced garlic; basil
broil tomato mixture until browning, add to pasta, top with basil
a bag of broccoli
florets right from the freezer
onto the sheet pan
source, 2 servings, 375 calories
1.5 c gnocchi, 1 lb broccoli, 11 oz extra firm tofu loosely crumbled, black pepper, lemon juice; toppings: basil, vegan parm
spread on parchment-lined sheet pan; place in cold oven set to 450 F, 1 hour; serve with toppings
tastes like a pasta
bake but no ovens or stoves
were ever turned on
1 serving, 500 calories
1 c uncooked elbows, 1 can fire roasted diced tomatoes undrained, 8 oz pumpkin puree, 1/4 c lime juice; toppings: herbs, balsamic glaze
microwave until pasta is done, add toppings
an hour after
shoveling the fluffy snow
has destroyed the paths
12 servings, 75 calories
2 c cooked whole wheat elbows, tiny can tomato paste, 1/4 c namaste egg replacer, 2.5 oz grated vegan parm, 1 T red pepper flakes, 2 T oregano, 1/2 c hot water
mix, use oiled silpat muffin pan; 425 F, 35 minutes
haikuveg 