one haiku, one pic/one recipe, no meat, no/fish, no photoshop
even the beans could
be cooked in the pot before
adding all the rest
1 serving, 575 calories
2 halved shallots, 1 c cooked christmas lima beans, 1 can whole tomatoes+2 canfuls water, 1/2 c uncooked whole wheat elbows, 1 T italian seasoning; toppings: basil, vegan parm, red pepper flakes, balsamic glaze
combine in cast-iron pan, 450 F, 30 minutes; add toppings, broil
people who don’t like
vegan cheese may not have tried
the quality brands
24 servings, 85 calories
1 lb whole wheat elbows, cooked; 1/3 c pasta water, 1/2 c follow your heart grated vegan parm, 4 slices chao smoked original vegan cheese slices, 1 T dijon, 1 c mooala unsweetened vanilla almond milk
heat all but pasta until thickening, add pasta; gently press into muffin-paper lined silpat muffin pans, sprinkle with more parm; 450 F, 20 minutes
garlic roasting in
butter makes the house smell like
90s nostalgia
source, 4 servings
1 stick vegan butter+s&p+1 halved bulb garlic; 6 oz spinach+s&p+red pepper flakes; 1 lb angel hair, vegan parm
roast garlic mixture, 375 F, covered, until soft & brown, remove garlic skin; cook pasta al dente, save 1 c pasta water; blend spinach mixture, butter, pasta water if needed; add to pasta, cook 2 minutes, adding pasta water if needed; top with parm & more spices
keep in the freezer
for times that require cheese
& macaroni
12 servings, 115 calories
2 c elbows, 2 T canola oil, 2 T cornstarch, 1 t salt, 1 T smoked paprika, 1 c elmhurst milked walnuts, 2 t chipotle hot sauce, 1/2 c nutritional yeast, 1 T cider vinegar
cook & drain pasta, simmer with rest 5 minutes, press into silpat muffin pan, 425 F, 25 minutes
if using precooked
squash add it later in the
pasta cooking time
source, 4 servings
4 c cubed squash, 1/4 c sage, 1/2 c panko, s&p, 2 chopped shallots, 1 T minced garlic, 1 lb pasta, red pepper flakes, lemon juice, 1 stick vegan butter, vegan parm
cook pasta & squash, drain, reserve 1 c pasta water; in same pot brown remaining except lemon juice & parm; add pasta+water, lemon; top with parm
red breasted nuthatch
appears after a summer
of only white ones
source, 6 servings
1 egg, 1 c ricotta, 1 c grated parm, 1 c grated fontina, 1 1/4 c water, 3 T olive oil, 1 t kosher salt, pinch nutmeg, pinch black pepper, pinch red pepper flakes, 3 t minced garlic, 6 oz baby spinach, 3 T sage+thyme, 1 thinly sliced unpeeled acorn squash, 8 oz pasta
mix all but 1 T oil & 1/2 c parm; place in oiled dutch oven, top with rest; 350 F; 1 hour, covered; 30 minutes, uncovered; broil; rest 30 minutes
pasta for when the
pasta machine or even
rolling out feels hard
source, 4 servings
veggies: 1 acorn squash, 2 beets, 2 c brussels sprouts, 2 carrots, olive oil+brown sugar+s&p; pasta: 2 c flour, s&p, 3 eggs, 1 c milk, 4 T butter, herbs; seeds: acorn squash seeds, olive oil, salt, sugar
veggies: cut up, toss with olive oil mixture, roast at 425 F until brown; pasta: mix all but butter & herbs, cook tablespoon-fulls in boiling salted water; brown in butter, top with herbs; seeds: combine, 350 F until caramelized
dog entertainment
geese flying overhead first
one & then many
source, 6 servings
2 lbs mushrooms, 24 oz gnocchi, olive oil, 1 bunch cut up scallions, 2 sliced shallots, s&p, 1 lb greens; sauce: 1/4 c dijon+1/4 c maple syrup+1/4 c olive oil+s&p+red pepper flakes
bake all but sauce on oiled foil-covered rimmed baking dish, 425 F, 75 minutes or until brown, adding greens during baking; add sauce, broil
a turkey vulture
sitting on a nearby branch
showing its bigness
source, 6 servings
olive oil, 1 sliced onion, 4 smashed cloves garlic, kosher salt+pepper+red pepper flakes, 1 T balsamic vinegar, 1 lb spaghetti, 8 chopped big tomatoes, 1 c basil, 1/2 c vegan parm, 8 oz peas
brown oil, onion, garlic, spices, vinegar; add pasta+tomatoes & 2 c water; simmer, covered, until pasta is al dente; cook down, add rest
brown the ramen in
the veggies & oil &
then add the white beans
source, 4 servings, 500 calories
3 c cooked marcella beans, 8 oz ramen, s&p, 1 T olive oil, 2 sliced carrots, 1 sliced shallot, 1 smashed clove garlic, s&p, red pepper flakes, zest & juice of 2 lemons, 1 c greens & herbs, vegan parm
brown veggies & spices in oil, add ramen, brown; add beans, lemon, water to cover, simmer until done; add greens, top with parm
haikuveg 