one haiku, one pic/one recipe, no meat, no/fish, no photoshop
under melting snow
orange crocuses starting
to open their buds
19 servings, 220 calories
5 c cooked brown rice, 1.5 c powdered pb, 1/2 c balsamic glaze, 1/2 c maple syrup, 2 T miso, 4 eggs, 2 c white whole wheat flour
mix, form balls, air fry 400 F with 1 T canola oil, 10 minutes
lovingly pushing
every last strand of saffron
into the rice pot
3 servings
broth: 4 c hot water+2 pinches saffron+1 t better than bouillon veggie; 1.5 c arborio rice, 1/4 c olive oil, 1/4 c white wine, 1 t minced garlic, 2 T lemon juice, pinch black pepper, 1 T italian parsley
heat garlic+oil, add rice, wine, broth by ladleful until done; remove from heat, add rest
quarter cup measure
sprayed with nonstick cooking spray
then pack the rice in
7 servings, 180 calories
2 c rice, 2 pinches saffron, pinch pink salt, 1/4 c lime juice, water
cook, cover & chill 24 hours, microwave 1.5 minutes, form balls with greased 1/4 c measure, broil on stone
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
haikuveg 