one haiku, one pic/one recipe, no meat, no/fish, no photoshop
frozen raspberries
a cold dough best gotten in
the pans with fingers
12 servings, 170 calories
1 c wheat chef, 2.5 c white whole wheat flour, 10 packets stevia, 1 T powder, pinch sea salt, 1 c full fat plain almond yogurt, 12 oz raspberries, 1 c unsweetened almond milk+1 t cider vinegar
mix, place in silpat pans, rest uncovered room temperature 4 hours; place in cold oven set to 425 F, 30 minutes
add the chocolate chips
on top of the dough unless
it’s a swirl cookie
source, 10 servings, 275 calories
1 stick vegan butter, 1/3 c sugar, 1/3 c brown sugar, 2 t vanilla, 1/2 t sea salt, 1/2 t soda, 1 c white whole wheat flour, 1 c lily’s stevia-sweetened chocolate chips
brown butter in cast-iron pan, add all but chips, top with chips, 350 F, 20 minutes
sourdough starter
& vegan sour cream both
have active cultures
source, 10 servings, 255 calories
1 c wheat chef, 12 oz vegan sour cream, 8 oz banana puree, 3/4 c sugar, 2 T instant espresso, pinch sea salt, 1/2 c cocoa, 1 t powder, 1.5 c white whole wheat flour
stir in parchment-lined cast-iron pan; rest uncovered room temperature 3 hours; place in cold oven set to 425 F, 45 minutes
focaccia like
dough needs oiled fingers &
a well oiled pan
dough: 1 packet instant yeast, 1 T sugar, 1.5 c warm water, 3 T olive oil, 2 3/4 c flour, 1 t sea salt; sauce: big can whole tomatoes undrained+3 T olive oil+1 t sea salt; toppings: sliced onions & garlic, basil, sliced vegan mozzarella, red pepper flakes, dried oregano, s&p
dough: dough hook 5 minutes, spread in well oiled sheet pan, rest 1 hour; dimple dough towards edges of pan, add sauce, veggies, spices; 450 F, 25 minutes; add cheese, broil; top with basil
the birding app won’t
identify calls of toads
since they are not birds
source, 3 servings
4 cloves minced garlic+2 T minced ginger+2 T sesame oil+salt+1.5 c rice; 2.5 c water, 6 c chopped broccoli; 1 lb cubed tofu+2 T tamari+2 T pb+1 T chile crisp; toppings: cilantro, balsamic glaze, more tamari+crisp
cook rice mixture 3 minutes, add water, simmer covered 10 minutes; top with broccoli, simmer covered 10 minutes; turn off heat, top with tofu mixture, cover & rest 10 minutes; add toppings
rich vegan yogurt
& sourdough starter with
dark chocolate chips
source, 12 servings, 195 calories
1 c wheat chef, 1 bag lily’s stevia-sweetened chocolate chips, 1/2 t sea salt, 10 packets stevia, 2 t soda, 1 T vanilla, 2 T instant espresso powder, 2 c rice crispies, 1 c white whole wheat flour, 1 1/3 c full fat plain almond yogurt
mix, use silpat, 350 F, 20 minutes
a batter-like dough
with a day long ferment makes
an airier loaf
1 c wheat chef, 3 c flour, 1 t sea salt, 1/2 c sugar, 1 c currants, 2 c unsweetened soy milk
stir, chill covered 24 hours; rest room temperature 30 minutes; pour into parchment-lined loaf pan, sprinkle with more sugar; place in cold oven set to 425 F, 55 minutes; remove from pan & paper, 425 F, 20 minutes; cool in oven
vegetable shortening
a nonstick pan & the press
lined with plastic wrap
source, 12 servings
3 2/3 c flour, 1 t salt, 1 t powder, 2/3 c shortening, 1 1/4 c hot water
form ball, divide, press, cook both sides
friends who eat only
half a piece of everything
take a second slice
1 1/4 c ground flax, 1 bag chocolate chips, 1 c sugar, 2 c flour, 1 t salt, 1 T powder, 1 c chopped nuts, 1 c chopped dates, 2 c canola oil, 1 T lime juice
mix, pour into oiled pie dish; 425 F, 40 minutes; oven off, 20 minutes
when it snows a foot
in the last week of april
apple trees bloom late
source, 12 servings, 210 calories
4 oz banana puree, 1/3 c canola oil, 3/4 c sugar, 1/2 t sea salt, 1/2 t powder, 1/2 t soda, 1/3 c cocoa, 1 c flour, 1/3 c cashews, 1/2 c lily’s stevia-sweetened chocolate chips
mix, use silpat, 350 F, 15 minutes
haikuveg 