one haiku, one pic/one recipe, no meat, no/fish, no photoshop
no fancy spices
but brown mushrooms and soy sauce
make savory broth
3 servings
3 sliced scallions, 3 c mushrooms, kosher salt, 1 medium bok choy cut up, 3 T tamari, 2 T toasted sesame oil, 4 oz noodles, 1 c cubed tofu+1 t tamari, 1/4 c diced celery, kimchi
cook oil, scallion whites, mushrooms, salt until brown; add 4 c water, noodles, cook until noodles are done; add tamari, tofu, celery, & bok choy, wilt; top with scallion greens, more oil, kimchi
the kitchen window
shows the rabbit living by
the shed chewing twigs
source, previous version, 6 servings
1 lb dried chickpeas, soaked overnight in 8 c water, 1 t soda, 1 t kosher salt, simmered until tender; 1 clove smashed garlic+red pepper flakes+kosher salt+1 T rosemary fried in 4 T olive oil until golden; 2 T olive oil, 2 cloves smashed garlic, tiny can tomato paste, 1/2 c round pasta, 4 c hot chickpea water, kosher salt & black pepper, red pepper flakes, vegan parm
heat oil, garlic, spices, cook until golden, add tomato, peas, pasta, cook until bottom starts to brown, add water, mixing in bottom crust, simmer until brothy & pasta is done; top with garlic oil, parm
soak a whole pound of
chickpeas for extra chickpeas
and aquafaba
source, 4 servings
oil: 1 c small tomatoes, 1/2 c olive oil, tiny can tomato paste, 2 T smoked paprika, 1/2 t kosher salt; pasta: 1 lb fettuccini, cooked al dente, tied into 8 nests; 2 T olive oil, 1 c dried chickpeas soaked overnight in 2 inches of water & 1/2 t soda, drained; 1/2 t soda, 2 t minced garlic; toppings: parsley, lemon
oil: char tomatoes in a dry pan, add rest, simmer 15 minutes, stand; pasta: fry nests in oil until golden, remove from pan; add peas & garlic to hot oil, cook 1 minute, add 4 c water, soda, salt, cook down 15 minutes or until peas are done; add pasta, top with sauce, parsley, lemon
dead leaves cling on dry
branches in the gusty dawn
of winter morning
source, 4 servings
1 can chickpeas, rinsed; 1 big can whole tomatoes, undrained; 2 c mirepoix, 3 t minced garlic, 2 t rosemary, 1/2 t red pepper flakes, kosher salt & pepper, olive oil, 4 c chopped kale, 1 c dilatini, lemon juice, basil
cook onion, garlic, spices & herbs in oil until browning; add tomatoes & beans, mashing some; add pasta & 3 c water, cook until tender; add greens; serve with olive oil, basil, & lemon juice
microwave the sauce
ingredients until just
bubbling a bit
source, 6 servings
8 oz pad thai noodles, cooked, tossed with oil; 4 T tamarind paste+1/3 c maple syrup+2 T rice vinegar+pinch red pepper flakes; oil, 1 bunch chopped scallions, 1 t minced garlic, 4 c shredded cabbage, 1 c bean sprouts, 14 oz extra firm tofu, pressed, sliced; toppings: roasted salted peanuts, cilantro, lime wedges
microwave tamarind sauce ingredients; heat scallions & garlic in oil, add veggies, tofu, cook until tofu browns; add noodles, sauce; serve with toppings
chop nuts & veggies
in the food processor just
short of a puree
source, 4 servings
1 lb tagliatelle, cooked; 1 lb mushrooms, 1 c toasted walnuts, 2 c mirepoix, olive oil, salt & pepper, 1/2 c white wine, tiny can tomato paste, 2 c broth, 1/2 c half & half, parm
process mushrooms, walnuts, mirepoix in food processor separately; cook mushrooms in oil in single layer until browning, toss with salt, remove; cook mirepoix in oil and salt until almost dry; add mushrooms, walnuts, pepper, cook 2 minutes; add wine, cook 2 minutes; add tomato paste, cook 2 minutes; add stock, simmer until thick; add half & half; serve over pasta, top with parm
take things from the fridge
put them in a bowl, warm up
in the microwave
1 serving, 350 calories
3.5 oz baked tofu, 4 oz kelp noodles, 1/4 c dried shitake mushrooms, 1 T miso or tom yum paste, 1/4 c frozen kale, toppings: pickled ginger, kimchi, roasted seaweed, furikake, herbs
cover with water, microwave, add toppings
the chipmunks who eat
the fallen-down birdseed have
gone on vacation
source, 6 servings
sauce: 2 peppers, halved; 1 tomato, halved; 1 bulb garlic, top cut off; 1 onion, top cut off; olive oil, kosher salt & pepper, 2 T sherry vinegar, 1 T maple syrup; cake: 2 c israeli couscous, cooked in salted water; kosher salt & pepper, 8 green onions, halved, fried in olive oil until crispy; olive oil, 6 oz spinach, wilted in hot olive oil; 1 c full fat plain yogurt, 1 c shredded mozzarella, 1/2 c grated pecorino, 1/3 c flour, 2 eggs, 2 T minced garlic, 1 T coriander, 1 T basil
sauce: roast veggies with little oil, salt & pepper, on foil, garlic & onion wrapped in foil, 425 F, 40 minutes; blend with rest and more olive oil; cake: combine all but some fried onions, press into hot well-oiled pan, cook 10 minutes, slide onto plate, cook other side 10 minutes, adding oil and shaking pan as needed; top with more pecorino and remaining onions
reserve 2 cups of
pasta cooking water, though
all might not be used
source, 6 servings
1 lb pasta, cooked in salted water; 1 c ricotta, 1 c grated parm, zest & juice of 2 lemons, kosher salt & pepper, red pepper flakes, basil
heat ricotta, parm, zest & juice, salt, pepper; add pasta water, starting with 1 c; stir; add pasta; top with more parm, red pepper flakes, basil, black pepper
geese fly overhead
the dog jumps in the air, a
silhouette at dusk
source, 5 servings
8 oz shells, cooked al dente in salted water; 2 T olive oil, 2 t minced garlic, pinch red pepper flakes, 12 oz spinach, 1 can quartered artichoke hearts, drained; 2 c cream, 1 c grated parm, 6 oz sliced mozzarella, kosher salt & pepper
heat oil, garlic, spices, cook 2 minutes; add spinach, artichokes, cream, parm, pasta, stirring to incorporate after each; divide in ramekins, top with mozzarella, 400 F, 25 minutes
