one haiku, one pic/one recipe, no meat, no/fish, no photoshop
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
the clematis vine
surpasses itself every
day with more blossoms
source, 1 serving, 300 calories
1 c cooked chickpeas, 1 sliced shallot+1/4 c sliced fennel+2 t cider vinegar+s&p; 1 t olive oil, herbs, balsamic glaze
rest shallot mixture 1 hour, stirring once; add peas & oil, top with rest
whole lettuce layered
with marinated veggies
and tangy dressing
source, 2 servings
veggies: 10 halved small tomatoes, 1 sliced celery stalk, 1 tiny can sliced olives+1 T brine, 1/4 c diced red onion, kosher salt & pepper, 1/2 t lemon peel, 2 T olive oil, 2 T red wine vinegar; dressing: 1/4 c olive oil, 1/2 c red wine vinegar, kosher salt & pepper, 1/2 t lemon peel; 1 small head lettuce
chill veggies at least 1 hour, combine dressing ingredients; layer lettuce, dressing, veggies, repeat
35 degree
october night leaves carrot
tops bending over
source, 4 servings
salad: chopped avocado+rice vinegar, cabbage, cooked edamame, tomato, cuke, daikon, green onion; dressing: 2 carrots, 2 shallots, 2 T ginger, 1/4 c rice vinegar, 1/4 c miso, 1/4 c toasted sesame oil, 6 T olive oil
chop & arrange veggies, blend dressing
broiled potatoes
with arugula salad
and dressing on top
source, 6 servings
8 medium potatoes, sliced thin; olive oil, 1/2 c follow your heart vegan parm+1 t kosher salt+1/2 t pepper+1 T cornstarch; 6 c arugula; dressing: 1/2 c tarragon white wine vinegar+1/4 c olive oil
alternate potatoes, drizzle of olive oil, & cheese in oiled cast-iron pan, 4 layers each, reserving some cheese; 375 F, 35 minutes covered with foil, gently compress top; 35 minutes uncovered, compress top; broil; serve with greens, dressing, remaining cheese
haikuveg 