one haiku, one pic/one recipe, no meat, no/fish, no photoshop
brown the onions for
at least 20 minutes in
some oil & salt
source, 4 servings
3 c bowties, cooked; 1 c toasted kasha+2.5 c boiling water+s&p; 4 sliced onions, oil, 4 oz sliced mushrooms, italian parsley
cover kasha until tender; brown onions in oil+more salt; add kasha & mushrooms, cook 5 minutes; add pasta, parsley
campanelle cooked
in pureed pumpkin with herbs
& dried tomatoes
1 serving, 500 calories
3/4 c uncooked pasta, 8 oz pumpkin puree, 2 c dried tomatoes, 2 c water, 1/4 c lime juice, herbs; toppings: vegan parm, balsamic glaze, red pepper flakes, more herbs
simmer, add toppings
even though it froze
the bushes are still making
red ripe raspberries
1 serving, 600 calories
1 1/4 c cooked orzo, 1/2 c sundried tomatoes not oil packed, 1/4 c lemon juice; toppings: basil, balsamic glaze, red pepper flakes, black garlic nuts for cheese dairy free cheese
combine, add toppings
artichoke hearts fried
until crispy & deglazed
with white cooking wine
source, 4 servings
1 lb rigatoni, cooked; 2 cans drained artichoke hearts, olive oil, vegan butter, s&p, red pepper flakes, 4 smashed cloves garlic, 1/2 c white wine; toppings: vegan parm, italian parsley, more red pepper flakes
brown hearts, fats, spices, garlic; add wine; serve with pasta & toppings
5 am is still
dark & the smell of drying
apples fills the house
source, 3 servings
olive oil, red pepper flakes, s&p, 3 sliced leeks, 1 sliced shallot, 1 smashed clove garlic, tiny can tomato paste, 2 sliced tomatoes, 2 T balsamic vinegar, 1/4 c herbs, 2/3 c orzo, 1 1/4 c water, kernels from 2 ears corn, 1/4 c white wine
brown 1st 6, add all but wine, cook until done, add wine, cook 2 minutes, top with more herbs+red pepper flakes
garden tomatoes
still too novel to use for
canning or roasting
1 serving, 500 calories
1 packet nona lim ramen, 1 can diced fire roasted tomatoes undrained, 1/4 c lime juice; toppings: balsamic glaze, red pepper flakes, basil, cilantro, miyokos sundried tomato cheese spread
heat, add toppings
toast the israeli
couscous with oil, spices
then deglaze with wine
source, 4 servings
olive oil+sliced shallot+s&p+9 oz israeli couscous; 1/2 c wine, 3 c water, 8 oz sundried tomatoes in oil undrained, 1/2 c pesto; toppings: more pesto+tomatoes, vegan mozzarella, basil
toast couscous mixture, add wine, add water, simmer until done; add pesto+tomatoes, add toppings
save female pumpkin
flowers to grow into the
actual pumpkins
1 serving, 500 calories
8 oz uncooked gnocchi+1/2 c water; toppings: pumpkin flowers, basil, pea leaves, vegan parm, balsamic glaze, black pepper
microwave gnocchi+water 3 minutes, add toppings
pan sear gnocchi in
a nonstick pan with plenty
of olive oil
previous version, 4 servings
gnocchi: 1 lb ricotta, 2 eggs, 2 c flour, s&p, 1 c grated cheese; sauce: olive oil, 2 T minced garlic, s&p, red pepper flakes, 2 veggie bouillon cubes, 3 c mirepoix, 1 c white wine, 2 cans diced tomatoes undrained, 1/4 c lemon juice; toppings: parm, more red pepper flakes, basil
gnocchi: knead 3 minutes on floured surface with floured hands, adding flour as needed, form balls; pan sear on both sides in more olive oil & salt; sauce: brown 1st 6, add rest, cook down; top pasta with sauce, add toppings
frozen butternut
squash noodles, uncooked tiny
pasta all get done
1 serving, 400 calories
1 can no salt added whole tomatoes undrained+1/2 can water; 1/2 c tiny pasta, 1 t rosemary, 3 oz squash zoodles; toppings: vegan parm, basil, red pepper flakes, balsamic glaze
microwave all but squash 6 minutes; add squash, microwave 2 minutes; add toppings
haikuveg 