one haiku, one pic/one recipe, no meat, no/fish, no photoshop
after a spring snow
watching it get dark later
into the evening
1 c wheat chef, 3 sticks melted vegan butter, 1/2 c unsweetened soy milk, 1/4 c sugar, pinch sea salt, 1 packet yeast, 4 c flour
mix; chill, covered, 24 hours; gently place in parchment-lined loaf pan, top with more sugar+salt; rest 30 minutes uncovered room temperature; place in cold oven set to 350 F, 105 minutes; cool in closed oven
crumbly like a
shortbread cookie with a sweet
& delicate crumb
17 servings, 200 calories
1 stick soft vegan butter, 10 packets stevia, 3 c masa harina, 2 c almond flour, 1 c water; 32 pretzel sticks, crumbled (1 oz)
mix, make log on silpat; 400 F, 30 minutes; slice; 400 F, 10 minutes
dollop the cookie
butter over the peaches
& then add the rest
8 servings, 225 calories
4 sliced unpeeled peaches, 2 T cookie butter, 1 c wheat chef, 2 c white whole wheat flour, 1 c water
arrange peaches in parchment-lined cast-iron pan, layer rest in order, rest uncovered room temperature 6 hours, place in cold oven set to 400 F, 35 minutes
uncooked gnocchi from
the package, frozen peas &
some windowsill herbs
1 serving, 550 calories
1.5 c mini gnocchi, 3/4 c water, 1 c peas, dill/basil/oregano/sage; toppings: vegan parm, balsamic glaze, red pepper flakes
heat gnocchi+water; add peas & herbs, 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
the night is too cold
to unearth the sprouting blubs
when shoveling show
source, 13 servings, 240 calories
1 stick soft vegan butter, 3/4 c white whole wheat flour, 1/2 t soda, 1/2 t flor de sal, 2 T namaste egg replacer, 1/4 c warm water, 1 c sugar, 1/2 c cocoa, 1/2 c chocolate chunks; 64 pretzel sticks, crumbled (2 oz)
mix, use silpat, 350 F, 15 minutes
it doesn’t have to
be the best mixing job in
the cast-iron pan
8 servings, 250 calories
1 c wheat chef, 1/4 c molasses, 4 packets stevia, pinch soda, pinch pink salt, 1 t vanilla, 2 c white whole wheat flour, 1 c water; toppings: 1/4 c chocolate chunks; 32 pretzel sticks, crumbled (1 oz)
stir in parchment-lined cast-iron pan, add toppings; rest uncovered room temperature 3 hours; place in cold oven set to 375 F, 45 minutes
cream of tarter is
the ingredient that makes
a snickerdoodle
19 servings, 105 calories
1 bag lily’s stevia-sweetened chocolate chips, 8 oz pumpkin puree, 4 oz banana puree, 1 t sea salt, 1 T vanilla, 1 T powder, 1 T cream of tartar, 1 T pumpkin spice, 10 packets stevia, 2 c white whole wheat flour
mix, make log on silpat; 375 F, 15 minutes; slice; 375 F, 20 minutes
canola oil
pumpkin & sugar make a
soft delicate crumb
source, 12 servings, 335 calories
1 c wheat chef, 1 2/3 c white whole wheat flour, 1.5 t cinnamon, 1 t powder, 1 t sea salt, 1/2 t nutmeg, 1/4 t soda, 1 c sugar, 1/2 c canola oil, 1 t vanilla, 8 oz pumpkin puree, 1/4 c chobani barista original oatmilk; glaze: 1 c powdered sugar+2 T chobani barista original oatmilk+1 t vanilla
mix, pour into oiled silpat donut pans, lightly oil tops; rest uncovered room temperature 4 hours; 375 F, 20 minutes; cool & glaze
the hot tea in the
batter makes the chocolate chips
almost melt away
12 servings
2 c flour, 1 c sugar, 1 c cocoa, 2 c tea, 1 c canola oil, 1 T powder, 1 T vanilla, 1 t salt, 1 c chopped pecans, 1 c chocolate chips
mix, pour into oiled tins; air fry 375 F with 1 T canola oil, 16 minutes; top with powdered sugar
haikuveg 