one haiku, one pic/one recipe, no meat, no/fish, no photoshop
coriander seeds
drying on the counter for
winter soups and stews
source, 4 servings
2 lbs small potatoes+8 tomatoes+olive oil+s&p; 1 sliced red onion, soaked in cold water, drained; dressing: 1 T bbq sauce+1 T maple syrup+zest&juice of 1 lemon+1 T mustard+1 t smoked paprika+1/2 t onion powder; herbs
roast potatoes, tomatoes, olive oil, s&p, 425 F, until potatoes are crispy, slice if needed; combine dressing ingredients; add to cooled potatoes & their liquid, onions; top with herbs
cowbirds learn the calls
of their kind without ever
meeting their parents
source, 4 servings
4 big tomatoes, chopped; 1 c arugula, chopped; 1 c chopped celery, 2 T diced mint, 1 can drained & rinsed red beans, 1 T olive oil, 2 T balsamic vinegar, 1 clove minced garlic, 1 t sea salt
mix, serve over sourdough with balsamic glaze
when green tomatoes
look too delicious to just
let be on their vines
1 serving
2 halved peaches, 3 halved small green tomatoes, 3 broccoli leaves, 2 corn muffins, 1 halved lemon, kosher salt; toppings: kimchi, basil, balsamic reduction
grill peaches, tomatoes, leaves, muffins, lemon; salting and squeezing lemon (as it cooks) on each side until grill marks show; add toppings
bitter lettuce stalks
taste like asparagus when
cooked on a hot grill
1 serving
2 ears corn, 1 shallot, 2 halved tomatoes, 3 big lettuce stalks and/or leaves, 1 thick slice vegan feta, 2 lemons, kosher salt, balsamic glaze, mustard
grill veggies, cheese, lemon until brown, sprinkling with salt & squeezing with lemon as it browns; cut corn from cob, assemble, top with balsamic, mustard
after one hour
the flavors will mature, then
pour off extra juice
source, 8 servings
1.5 lbs shredded brussels sprouts, 1 shredded apple, 1 sliced shallot, mint leaves; dressing: 2 T vegan yogurt, 1 t dijon, zest & juice of 1 lemon, 1/4 c olive oil, s&p
combine dressing ingredients, toss with all but mint, stand 1 hour, top with mint
cool the noodles when
cooked and then serve them cold or
at room temperature
source, 4 servings
1 lb noodles, cooked, rinsed with cold water, tossed with sesame oil; sauce: 3 T toasted sesame oil, 3 T tamari, 2 T rice vinegar, 2 T tahini, 1 T peanut butter, 1 T maple syrup, 1 T fresh ginger, 2 t minced garlic, 2 t chile crisp; salad: cuke wedges, rice vinegar, salt, sugar, peanuts
mix sauce, microwaving to soften ingredients; combine noodles & sauce; serve with salad, kimchi
the smell of toasting
almonds in a dry pan fills
the winter kitchen
source, 4 servings
2 c toasted slivered almonds, 6 c shredded kale leaves, 1.5 c olive oil+4 crushed garlic cloves+1 t kosher salt+juice of 1 lemon, parm or nutritional yeast
remove garlic cloves from dressing after 30 minutes, toss
make garlic oil
in the morning, after lunch
add the tomatoes
source, 6 servings
1/2 c olive oil + 5 t minced garlic + 20 basil leaves, 7 tomatoes, chopped; 1 lb rigatoni, cooked in salted water; 1 lb fresh mozzarella, sliced
layer oil, tomatoes, hot pasta, cheese; stand 5 minutes, toss, serve room temperature with red pepper flakes
serve hot or cold or
on a bed of greens or in
a sandwich later
source, 3 servings
3 medium zucchini sliced long and thin, roasted with olive oil, kosher salt & pepper until dark brown, then drizzled with lemon juice; 1 can small white beans, rinsed and drained; pesto: 1 T minced garlic, 1/2 c basil, kosher salt & pepper, 1/4 c olive oil, 2 T white wine vinegar
put beans over zucchini, blend pesto, pour on top, serve with red pepper flakes
dandelions don’t
want to be told not to come
back up for a week
source, 4 servings
1 eggplant, quartered, sliced, roasted with oil, salt, pepper, 425 F until dark brown; 1/2 lb pasta, cooked; dressing: 3/4 c walnuts, 3 T parm, 1 t minced garlic, thyme, salt, pepper, 2 T sherry vinegar, 1/4 c olive oil, 2 T sundried tomatoes; toppings: 2 oz ricotta salata, parsley, basil, olive oil, sherry vinegar
make dressing in food processor, combine, serve warm or cold
haikuveg 