one haiku, one pic/one recipe, no meat, no/fish, no photoshop
the newest raccoon
generation can open
all the metal bins
source, 4 servings
3/4 c beans, cooked; 16 oz sliced mozzarella, 16 oz roasted red peppers drained, basil, balsamic vinegar, olive oil, s&p, 1/4 t garlic powder
combine
add toasted panko
to the greens while it’s still warm
to wilt them a bit
source, 4 servings
salad: 2/3 c panko+2 T olive oil+s&p; 1/4 c lime juice, 1/3 c grated parm, 2 T olive oil, baby greens; beans: 1 sliced onion, 2 T minced garlic, s&p, red pepper flakes, 2 T olive oil, 2 tiny cans tomato paste, 2 cans drained & rinsed white beans, 8.5 oz sundried tomatoes in oil undrained, 1 c cream, 1/2 c grated parm; toppings: toast, red pepper flakes
salad: toast panko mixture, combine; beans: cook oil, spices, garlic, onion 3 minutes; add paste, cook 3 minutes; add rest, cook 5 minutes; 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
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
it takes a few weeks
to realize no squirrels have been
eating the bird food
source, 1 serving, 450 calories
10 sliced raw brussels sprouts+parsley+s&p+sugar+lemon juice+sliced pickled jalapeños; 1 c cooked royal corona beans, 2 T pecans, vegan cheese, pickled beets
rest sprouts mixture 30 minutes, spoon over beans, top with rest
after leaving the
oven on for 3 days a
dehydrator comes
source, 6 servings
1 can chickpeas+1 can white beans, rinsed & drained; 6 c chopped tomatoes, 1/2 c parsley, 1/2 c vegan parm, 1/4 c olive oil, 1/4 c chopped kalamata olives, 3 T drained capers, 1 minced clove garlic, kosher salt, lemon juice
mix
red chiles from the
garden a mystery of
how hot will they be
source, 1 serving, 500 calories
1 c cooked good mother stallard beans, kernels from 2 ears grilled corn, 2 grilled sliced chiles, 1 chopped tomato, 3 oz sliced vegan mozzarella, 1/4 c basil, s&p, balsamic glaze
assemble, add glaze
lurking inside the
cucumber vines are giant
cukes growing in stealth
source, 4 servings
2 lbs cubed firm tofu, 1 large cubed cuke, 4 chopped tomatoes; sauce: 1/2 c pb+1/4 c hoisin+1/4 c lime juice+2 t sugar+pinch red pepper flakes; toppings: pickled jalapeños, herbs, balsamic glaze
mix, add toppings
before sunrise is
it worth turning the lights on
for 15 minutes?
source, 4 servings
kernels from 5 ears microwaved corn, 2 c halved small tomatoes, zest & juice of 2 limes, 3 T olive oil, salt, 3/4 c cut up basil+cilantro
mix
pickle the raisins
& onions in vinegar
& then add oil
source, 4 servings
dressing: 1/2 c raisins, 1/4 c cider vinegar, pinch salt, 1 T sugar, 1 T sesame oil, 3 T olive oil, 1/2 red onion, sliced; 2 cut up heads broccoli, 1 sliced apple, 2 chopped green onions, s&p, 1/2 c toasted nuts & seeds, 1 c sliced grapes
combine all dressing ingredients but oils, rest 10 minutes, add oils; add dressing to rest
haikuveg 