one haiku, one pic/one recipe, no meat, no/fish, no photoshop
halfway through adding
the hot broth add the kernels
from 2 ears of corn
source, 6 servings
1 sliced leek, 2 T butter, s&p, 1 c arborio, 1/2 c wine, 6 c hot broth, kernels from 2 ears corn, 1 c shredded parm, 1/4 c cream; toppings: lemon juice, basil, green onion, red pepper flakes, balsamic glaze
brown leeks, butter, s&p; add rice, wine; ladle in hot broth & corn; add rest, serve with toppings
day old white rice cooked
with water in an ungreased
flat nonstick skillet
1 serving, 450 calories
2 c cooked white rice; toppings: tomatoes, basil, balsamic glaze, red pepper flakes
place rice in half-inch thick layer in pan, add water until water leaks out; toast until brown & flippable, brown other side; remove, add toppings
a bedtime knock on
the window is not scary
when it is just cats
6 servings, 430 calories
2 c cooked red beans, 1.5 c uncooked white rice, 2 c water, 1 package tofurkey italian sausage sliced, pinch saffron
stir in parchment-lined cast-iron pan; place in cold oven set to 450 F, 1 hour; top with basil+red pepper flakes
neutral frying oil
allows them to have sweet or
savory toppings
1.5 c rice cooked in water+2 T sugar+1 t vinegar, chilled 24 hours; canola oil, salt; toppings: balsamic glaze, hot sauce, lemon, greens+herbs, sweet+sour sauce, fruit
reheat rice with more water if needed; form balls in plastic-wrap lined 1/4 c; toast on both sides in lightly oiled & salted nonstick; serve with toppings
beat the eggs & sauce
with a fork before adding
the still hot brown rice
12 servings, 225 calories
3 c uncooked brown rice cooked in water; 5 eggs+1 c dinosaur bbq sauce
mix, spoon onto parchment-lined baking sheet, broil; serve with chipotle tabasco
shelf stable siken
tofu with rice & just 4
more ingredients
1 serving, 500 calories
1 c cooked brown rice, 10.8 oz silken tofu, 2 c halved small tomatoes, 1/4 c bbq sauce; toppings: herbs, habanero tabasco
combine & heat, add toppings
all in one sheet pan
lined with parchment & no oil
dredged in some cornstarch
4 servings
2 lbs extra firm tofu pressed, 1 kabocha squash, 1 red onion, 2 broccoli crowns, salt, cornstarch; sauce: 1 c balsamic vinegar+2 T lemon juice+2 T dijon mustard+2/3 c maple syrup; rice
slice veggies & tofu, toss with cornstarch+salt; 425 F, 1 hour; broil; serve with sauce & rice
sauce ingredients
& then tomatoes & herbs
added to warm rice
source, 4 servings
1 c rice cooked in 1 1/4 c coconut milk+water+s&p; sauce: 1/4 c coconut milk+1 inch grated ginger+2 smashed cloves garlic+zest & juice of 2 limes+2 T pb+2 T sugar+salt; 2 c halved tomatoes+3/4 c basil & cilantro; toppings: more herbs, peanuts, red pepper flakes
add sauce ingredients, tomato mixture to rice; add toppings
pea pods that are still
young enough to eat with the
peas all still inside
1 serving, 500 calories
1/2 c pea pods, 12 oz mori nu silken lite firm tofu, 1 can diced fire roasted tomatoes undrained, 3/4 c fire roasted corn, 1/2 c cooked brown rice; toppings: kimchi, basil, balsamic glaze
heat, add toppings
the birding app won’t
identify calls of toads
since they are not birds
source, 3 servings
4 cloves minced garlic+2 T minced ginger+2 T sesame oil+salt+1.5 c rice; 2.5 c water, 6 c chopped broccoli; 1 lb cubed tofu+2 T tamari+2 T pb+1 T chile crisp; toppings: cilantro, balsamic glaze, more tamari+crisp
cook rice mixture 3 minutes, add water, simmer covered 10 minutes; top with broccoli, simmer covered 10 minutes; turn off heat, top with tofu mixture, cover & rest 10 minutes; add toppings
haikuveg 