one haiku, one pic/one recipe, no meat, no/fish, no photoshop
in the morning it’s
52 degrees by night
it’s down to 13
previous version, 18 servings, 200 calories
7 packed c day-old cooked brown rice; sauce: 1 c pb+1/2 c maple syrup+1 T balsamic glaze+1 T sriracha+herbs
form balls with a plastic-wrap-lined 1/3 c, place on parchment-lined baking sheet, top with sauce, broil
silpat muffin pans
are helpful for popping out
the finished rice balls
previous version, 24 servings, 100 calories
2 c brown rice, 1 T chipotle hot sauce, 1 T smoked paprika, 2 T lemon juice, 2 T maple syrup, 1/2 c pb, 1/8 c rice vinegar, 1/8 c tamari, 1/4 c brown sugar
cook rice, add rest, cook until combined; press into silpat muffin pans, 425 F, 30 minutes
the bird app says the
calling that lasts all night long
is likely a frog
source, 4 servings
sauce: 2 chopped shallots+1/4 c lemon juice+sea salt+1/2 c olive oil+red pepper flakes+2 c herbs; olive oil, salt, 2 lbs pressed & sliced extra firm tofu, rice
fry tofu in oil & salt on both sides, cool & rip each piece in half, add sauce, serve with rice
chickens and roosters
like some famous paintings make
more sense from afar
source, 4 servings
2 lbs extra firm tofu, pressed, cubed, dredged in cornstarch; 1 can coconut milk, pinch salt, 1 T red curry paste, olive oil, 1 T grated ginger, 2 sliced shallots, 2 smashed cloves garlic, 2 T cut up cilantro stems, 8 oz sliced mixed mushrooms, 1 c peas, 2 c cut up broccoli, zest & juice of 1 lime, 3 T maple syrup; toppings: cilantro, basil, sliced pickled jalapeños, kimchi, more curry paste; rice
heat oil, shallot, garlic, ginger, curry, salt, tofu; fry on one side until tofu is crispy, add mushrooms, fry other side; add milk, stems, syrup, lime, cook until thickening; add peas & broccoli, cook until done; serve with toppings & rice
only the dog is
aware of the moles & voles
running underfoot
source, 3 servings, 600 calories
3 c cooked black beans, 3 c cooked wild rice, 1 sliced sweet potato, 1.5 c grape tomatoes, 1 T stardust chile dipping powder, salsa verde, cilantro
arrange potato & tomatoes on separate halves of parchment-covered baking sheet, top with stardust, 425 F, until tomatoes are jammy & potatoes are crispy; top beans & rice with potato & tomatoes, salsa, cilantro
18 inches of
snow from monday night is gone
by friday morning
source, 4 servings
1 lb extra firm tofu, pressed, sliced, dredged in cornstarch; oil, s & p, 2 c snap peas, 2 T grated ginger, 2 smashed cloves garlic, 1 can coconut milk, 1 T tamari, 2 t molasses, 1/2 c toasted cashews, 1 T rice vinegar, 4 sliced scallions, 1/4 c mint+parsley, pinch red pepper flakes
fry tofu in oil, s & p, until crispy; add ginger & garlic, cook 1 minute; add milk, molasses, tamari, cook until thickened; add cashews & peas, cook 1 minute; add rest; serve over rice
cool september nights
make tomatoes fall off and
need to come inside
source, previous version, 4 servings
4 wedged tomatoes, 3 c hot water, s&p, olive oil, 1 sliced onion, 1 smashed clove garlic, tiny can tomato paste, pinch saffron, 1 T smoked paprika, 2 c rice, parsley
heat onion, garlic, s&p, spices, olive oil in oven-safe pan, cook 3 minutes; add tomato paste & rice, cook 1 minute; add water, arrange tomatoes on top, drizzle with more olive oil, s&p; 450 F, 15 minutes or until al dente; stand 5 minutes, brown bottom on stove, top with parsley
leeks browned in butter
fresh corn with rice & fresh chives
corn & veggie stock
4 servings
2 corn cobs+1 t salt+pinch black pepper+2 c mirepoix+tops of 3 leeks+2 garlic cloves+6 c water; corn from 2 ears, 1 c rice, 1/2 c wine, 3 sliced leeks, 1 c vegan parm, 2 T cut up chives, s&p, 2 T vegan butter
low boil stock 30 minutes, covered; brown leeks, s&p, 1 T butter; add rice, cook 1 minute; add wine, cook 3 minutes; add corn & 4 c stock; 400 F, 30 minutes, add remaining stock after 20 minutes; stir in rest of butter, 3/4 c cheese, chives; top with 1/4 c cheese, broil, top with more chives
wilt the leaves in the
microwave and then cut out
the veins with scissors
6 rolls
12 broccoli leaves, wilted, center vein removed; 1 c rice+pinch salt+1 persian dried lime+1 T lemon juice+1 T olive oil+ 1/2 c golden raisins; sauce: 1/4 c balsamic vinegar+s&p+1 T spicy mustard+2 T maple syrup+1 T lemon juice+3 t olive oil
cook rice mixture with water, fill doubled leaves with rice, serve with sauce
toast the tortillas
on the grill while the veggies
are still blackening
rice source, veggies source; 4 servings
8 corn tortillas, 1 halved onion, 3 halved peppers; rice: 1 c rice, 1.5 c water, 1 T olive oil, 1 T vegan butter, 1 bunch cilantro, 1 jalapeño, 1 persian dried lime, juice of 1 lime, 2 T onion powder, 1 t kosher salt; beans: 1 lb black beans, 1 t soda, 1 t kosher salt, 1 persian dried lime, 1/4 c maple syrup, 3 T lime juice; cumin salt: juice & zest of 1 lime+1 t cumin+1 t kosher salt
rice: heat oil, butter, salt, cilantro stems, dried lime, onion powder, cook 1 minute, add rice, cook 1 minute; add water, simmer until done; add jalapeño, cilantro leaves, lime juice; beans: soak beans+salt+soda overnight in 2-inches water; add dried lime, cook down, add syrup, lime juice; veggies: grill until blackening on both sides, adding cumin salt on each side; serve rice on grilled tortillas, topped with beans, veggies
haikuveg 