one haiku, one pic/one recipe, no meat, no/fish, no photoshop
no pots, pre-cooking
noodles, defrosting frozen
peas or chopping herbs
1 serving, 500 calories
2.1 oz sweet potato glass noodles, 1.5 c peas, 4 oz pumpkin puree, 1 T miso, 1 c water; toppings: pickled beets, basil, balsamic glaze, habanero tabasco
heat, add toppings
uncooked gnocchi from
the package, frozen peas &
some windowsill herbs
1 serving, 550 calories
1.5 c mini gnocchi, 3/4 c water, 1 c peas, dill/basil/oregano/sage; toppings: vegan parm, balsamic glaze, red pepper flakes
heat gnocchi+water; add peas & herbs, heat; add toppings
gnocchi right from the
package cooks with the pumpkin
& canned tomatoes
1 serving, 500 calories
1.5 c mini gnocchi, 1 can no salt added whole tomatoes undrained, 4 oz pumpkin puree; toppings: herbs, red pepper flakes, vegan parm, balsamic glaze
mix, heat, add toppings
a little more torque
on the waffle iron at
the start of cooking
10 servings, 250 calories
1 lb whole wheat elbows, 10 oz grated vegan parm, 6 eggs
cook pasta, add rest while warm; cook 1/2 unpacked c batter on greased nonstick iron
dried tomatoes &
peppers from summer’s garden
waiting in sealed jars
1 serving, 450 calories
1 packet trader joe’s thai wheat noodles, 4 oz pumpkin puree, 1 T miso, 1/2 c dried tomatoes, 1/4 c dried jalapeños, 1 c water; toppings: herbs, kimchi, balsamic reduction, green tabasco
combine & heat; add toppings
let the butternut
squash brown a little before
adding tomatoes
source, 4 servings
1/2 lb penne, cooked; olive oil, s&p, red pepper flakes, 3 sliced shallots, 2 smashed cloves garlic, 2 c chopped tomatoes, 5 c diced butternut squash; toppings: more red pepper flakes, parsley, vegan parm
heat oil, garlic, shallots, spices; add squash, tomatoes; cook until squash is done, add pasta; serve with toppings
even after years
woodpeckers eating suet
sounds like a door knock
1 serving, 450 calories
1/2 c tiny pasta; 2 T truffles in oil+2 T pasta water+2 T vegan parm+2 T chopped walnuts
cook pasta, top with pesto
resting the pasta
before & after baking
makes them hold their shape
12 servings, 90 calories
2.5 c whole wheat elbows, cooked & cooled; 1 c trader joe’s mexican vegan shredded cheese, 1 T penzeys forward
combine, gently press into greased silpat muffin pan, 450 F, 30 minutes
a high pitched rooster
crowing alongside of his
1 year old father
8 servings
1 lb cranberry beans+1 lb rio zape beans, cooked; 14 oz pasta, big can tomato sauce, 1 can diced tomatoes undrained, 1 can corn drained, 1 can artichoke hearts drained, 1 c brown sugar, 3 T chipotle chili powder, 1 T onion powder, 1 T oregano, 1 T cumin, 3 T balsamic vinegar; toppings: parsley, red pepper flakes, chips
combine, cook until pasta is done, serve with toppings
some enhancements for
corn & tomatoes at the
end of the season
source, 6 servings
kernels from 5 ears corn, 1 lb pasta; 2 chopped tomatoes+1/2 sliced red onion+lemon juice+salt; basil+parsley+mint; olive oil+minced garlic+salt+red pepper flakes, vegan ricotta
toast garlic mixture, remove from pot; cook pasta, adding corn at end, drain; combine pasta, garlic, veggies; top with herbs & ricotta
haikuveg 