one haiku, one pic/one recipe, no meat, no/fish, no photoshop
french fries inside of
soup are as good as one would
think that they would be
1 serving, 650 calories
2 c imagine light in sodium butternut squash creamy soup, 1/3 c uncooked couscous, 20 frozen fries; toppings: balsamic glaze, nutritional yeast, green tabasco
microwave until couscous is done, add toppings
garden tomatoes
still too novel to use for
canning or roasting
1 serving, 500 calories
1 packet nona lim ramen, 1 can diced fire roasted tomatoes undrained, 1/4 c lime juice; toppings: balsamic glaze, red pepper flakes, basil, cilantro, miyokos sundried tomato cheese spread
heat, add toppings
frozen butternut
squash noodles, uncooked tiny
pasta all get done
1 serving, 400 calories
1 can no salt added whole tomatoes undrained+1/2 can water; 1/2 c tiny pasta, 1 t rosemary, 3 oz squash zoodles; toppings: vegan parm, basil, red pepper flakes, balsamic glaze
microwave all but squash 6 minutes; add squash, microwave 2 minutes; add toppings
no pots, pre-cooking
noodles, defrosting frozen
peas or chopping herbs
1 serving, 500 calories
2.1 oz sweet potato glass noodles, 1.5 c peas, 4 oz pumpkin puree, 1 T miso, 1 c water; toppings: pickled beets, basil, balsamic glaze, habanero tabasco
heat, add toppings
gnocchi right from the
package cooks with the pumpkin
& canned tomatoes
1 serving, 500 calories
1.5 c mini gnocchi, 1 can no salt added whole tomatoes undrained, 4 oz pumpkin puree; toppings: herbs, red pepper flakes, vegan parm, balsamic glaze
mix, heat, add toppings
dried tomatoes &
peppers from summer’s garden
waiting in sealed jars
1 serving, 450 calories
1 packet trader joe’s thai wheat noodles, 4 oz pumpkin puree, 1 T miso, 1/2 c dried tomatoes, 1/4 c dried jalapeños, 1 c water; toppings: herbs, kimchi, balsamic reduction, green tabasco
combine & heat; add toppings
from the windowsill
rosemary, oregano,
sage for topping beans
source, 1 serving, 400 calories
1 c cooked mayocoba beans, 1 can no salt whole tomatoes undrained; toppings: vegan parm, balsamic glaze, herbs
heat beans+tomatoes, add toppings
even the beans could
be cooked in the pot before
adding all the rest
1 serving, 575 calories
2 halved shallots, 1 c cooked christmas lima beans, 1 can whole tomatoes+2 canfuls water, 1/2 c uncooked whole wheat elbows, 1 T italian seasoning; toppings: basil, vegan parm, red pepper flakes, balsamic glaze
combine in cast-iron pan, 450 F, 30 minutes; add toppings, broil
some miso in the
refrigerator takes the
place of many broths
source, 4 servings
olive oil, 6 smashed cloves garlic, 3/4 c pearled barley, 2 t tamari, 1 lb sliced asparagus, 3 sliced leeks, 1 c peas, 1 T miso, 2 t grated ginger, 2 T rice vinegar
cook leeks, garlic, oil until browning; add barley, cook 1 minute; add 6 c water, tamari, cook until done; add peas & asparagus, remove from heat, add rest
white-breasted nuthatch
looking chubbier than when
last seen in the spring
source, 3 servings
3 T olive oil, 1 sliced onion, 2 cloves garlic, tiny can tomato paste, 1 t cumin, s&p, 1 t chili powder, 1 T veggie bouillon, 6 c water, 1 c red lentils, 1 carrot, juice of 1 lemon, 1/4 c cilantro
cook oil, onion, garlic, spices 5 minutes; add tomato, cook 5 minutes; add water, bouillon, lentils, carrot, cook until done; puree half, add lemon & cilantro; top with more olive oil, cilantro, chili powder
haikuveg 