one haiku, one pic/one recipe, no meat, no/fish, no photoshop
when they’re right by the
sliding glass door mourning doves
have a pinkish hue
source, 4 servings
1 lb gnocchi, olive oil, 5 cut up tomatoes, 1 T balsamic vinegar, s&p, herbs; 1/2 red onion, sliced
cook gnocchi in oil until golden, add to rest, top with more herbs
artichoke halves cooked
with lemon, oil & salt
tender and crispy
source, 3 servings
9 oz israeli cousous, cooked; 3 halved artichokes, lemon juice, 1 bunch green onions, 1 c cooked peas, olive oil, s&p, 1/4 c dill+mint, 2 smashed cloves garlic+1 c vegan plain yogurt+pinch salt, preserved lemon
roast artichokes, onions, s&p, oil, lemon juice on parchment-lined pan, 425 F, until artichokes are blackening; add peas & half of herbs; top couscous with veggies, yogurt, preserved lemon, remaining herbs
newborn fawn waits in
the tall grass while its mother
goes for refreshments
source, 3 servings
8 oz pasta+2 c pasta water; olive oil, s&p, 1 can rinsed & drained chickpeas, 2 smashed cloves garlic, 1 lb sliced brussels sprouts, 2 T capers, 1/4 c lemon juice, red pepper flakes, chives
toast chickpeas in oil, s&p; caramelize sprouts in oil, red pepper, s&p, garlic; add pasta, water, half of chickpeas, capers, lemon, chives, cook 5 minutes; top with remaining chickpeas, more black pepper & chives
the garden hose left
the shed for a week in march
then went back again
source, 4 servings
olive oil, 1 chopped onion, 8 smashed cloves garlic, s&p, thyme & bay leaves, 28-oz can tomatoes+juice, 1 c lentils, 10 oz pasta
cook onion, garlic, oil, s&p 5 minutes; add lentils, herbs, 5 c water, simmer until lentils are al dente; add tomatoes, pasta, cook until done
cumin seeds blooming
in olive oil in a
pan that toasted nuts
source, 4 servings
1/2 lb spaghetti, cooked; 3 sliced leeks, 2 t minced garlic, 1 lb shredded cabbage & carrots, olive oil, s&p, 1 t cumin seeds, zest & juice of 1 lemon, 2/3 c chopped toasted walnuts, herbs
heat oil & spices, add veggies, caramelize; add pasta+1/2 c pasta water & lemon; top with nuts & herbs
roasted broccoli
and brussels sprouts caramelize
with crispy tofu
source, 5 servings
2 lbs extra firm tofu, pressed, dredged in cornstarch+olive oil+s&p; 4 c cooked israeli couscous; 4 lbs broccoli & brussels sprouts+olive oil+s&p; 1/4 c slivered almonds; sauce: 1/2 c nutritional yeast+1/4 c water+1/4 olive oil+zest&juice of 2 lemons+1 T dijon+1/2 t garlic powder
roast veggies & tofu on parchment, 450 F, 40 minutes or until crispy, broil; mix couscous & half of sauce, top with grains & tofu, remaining sauce, nuts
bluejays knock the seeds
down to the patio where
the chickens eat them
source, 3 servings
1 lb pressed firm tofu, cubed; 1 T olive oil+pinch s&p+1 T cornstarch+1 t garlic powder+1 t oregano; 1 pint halved small tomatoes+1 sliced red onion+2 t minced garlic+2 t balsamic vinegar+1/2 t oregano+pinch s&p+2 T olive oil; 3 c cooked ancini di pepe; toppings: cilantro, balsamic glaze
dredge tofu in cornstarch, arrange tofu & veggies on separate halves of parchment-lined baking dish, 425 F, 40 minutes or until crispy, turning halfway through, broil; serve with pasta & toppings
red squirrel poking its
head through a crack in the shed
where bird food is stored
source, 4 servings
2 lbs cubed butternut squash, 3 sliced shallots, 1/2 stick vegan butter, 1 T sage, 1 T rosemary, s&p, pinch red pepper flakes, 1/2 c white wine, 3 c broth, 2 c ditalini, zest & juice of 1 lemon, vegan parm & ricotta
brown butter; add shallots, herbs, spices, cook 2 minutes; add squash, cook on high heat until softening, browning, caramelizing; add broth, wine, pasta, cook until done; add lemon juice, top with cheeses, zest, more herbs & spices
wilt the noodles with
hot water, & pat tofu
dry before slicing
source, 3 servings
leaves of 3 baby bok choy+olive oil+salt; sauce: 2 T hoisin+1 t minced garlic+2 T maple syrup+2 T sesame oil+1 T sesame seeds; 1 lb sliced extra firm tofu; 1 T olive oil+2 T tamari+1 T sesame oil+10 oz ramen noodles cooked al dente; cilantro
place noodles in baking dish, dredge tofu slices in sauce & arrange in dish with no noodles under, top with remaining sauce; 450 F, 15 minutes, bottom rack; add bok choy, 450 F, top rack, 10 minutes or until crispy; top with cilantro
simmer pasta &
beans in one pot & the sauce
in another pot
source, 3 servings
2 c cooked white beans, 1 c pasta, 4 c broth; 1 sliced shallot+1/2 stick vegan butter+1/4 c white wine+1/4 c wine vinegar
simmer beans in broth 10 minutes, add pasta, cook until done; simmer shallot mixture 15 minutes, add to pasta; top with s&p, vegan parm
haikuveg 