one haiku, one pic/one recipe, no meat, no/fish, no photoshop
add the cooked pasta
to the tomatoes while it
is still a bit warm
source, 6 servings
2 c halved small tomatoes+oil&balsamic vinegar+s&p; 8 oz orecchiette, cooked; 8 oz halloumi, pressed & chopped, browned in oil; 1 c parsley+basil, 1 sliced red onion, 6 diced persian cukes
combine tomatoes & pasta, add rest
big blue moon setting
while the heron flies across
the just rising sun
source, 4 servings
12 oz spiral pasta, s&p, olive oil, red pepper flakes, vegan parm, 1/2 c chopped walnuts, 2 c chopped broccoli, 2 T lemon juice, 1 c parsley+basil
heat oil, spices, nuts, broccoli; brown broccoli, remove broccoli & nuts; add pasta+water, cook, drain; return pasta & broccoli to pot, add rest
no reason to grow
zucchini in the garden
since it’s always free
source, 4 servings
kernels from 1 ear corn, 1 chopped tomato, 1 chopped zucchini, 1 chopped onion, 2 t minced garlic, olive oil, s&p, red pepper flakes, 1 t oregano, 1 T catsup, 1/4 c white wine, 1 c israeli couscous, 2 c water, 6 oz vegan mozzarella, 1/2 c vegan parm; toppings: basil, more vegan parm
cook oil, spices, veggies, herbs, catsup 10 minutes; add couscous, wine, cook 2 minutes; add water, cheeses, top with more parm; 375 F, 20 minutes, broil; add toppings
corn from the roadside
stand means someone else worried
about the raccoons
source, 4 servings
1 c israeli couscous, 3 c water, kernels from 3 ears corn, 1 stick vegan butter, s&p, red pepper flakes, 1/2 sliced onion, 2 sliced leeks, 2 T minced garlic; toppings: scallions, basil, vegan parm, more s&p, more red pepper flakes
sauté corn, 4 T butter, spices, until softening; remove half & blend with rest of butter, more spices; to half in pot add more spices & all but water, cook 2 minutes; add water, cook until couscous is done; add blended corn; serve with toppings
blanching & blending
the perfect treatment for the
stemmiest basil
source, 4 servings
3 c basil, 1 lb angel hair, 1 stick room temperature vegan butter, salt
blanch basil, cook pasta in same water; blend basil+butter+salt, adding pasta water if needed; top pasta with butter & more basil
roasting tomatoes
revives the ones that have been
on the countertop
source, 4 servings
4 c halved small tomatoes+3 cloves garlic+olive oil+salt; 2 1/4 c israeli couscous cooked in 2 3/4 c broth; dressing: 1/4 c olive oil+1/4 c warm water+1 T lemon juice+s&p; 1/2 c halved kalamata olives+parsley/tarragon/mint/s&p
roast tomatoes until shriveled; remove garlic+1/2 c tomatoes & blend into dressing; add remaining tomatoes to olives; serve veggies over couscous & top with dressing+more herbs
there is no rule that
says that mug cakes have to be
only for dessert
1 serving, 500 calories
4 oz broken angel hair, 1 sliced tomato, 1 T balsamic vinegar, basil+red pepper flakes, 1/4 c frozen peas, 2 T grated vegan parm, 1/3 c water
combine, microwave until pasta is al dente, rest; top with more parm+pepper+herbs & balsamic glaze
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
haikuveg 