one haiku, one pic/one recipe, no meat, no/fish, no photoshop
brown sugar, pumpkin
spice, vanilla, banana
baked with nutella
24 servings, 165 calories
1 c wheat chef, 1/2 c canola oil, 12 oz banana puree, 1 c brown sugar, 1 T vanilla, 3 t pumpkin spice, pinch sea salt, 2 c white whole wheat flour, 1 t powder, 24 t nutella
mix all but nutella, spoon into oiled silpat, spoon nutella on top; rest uncovered room temperature 8 hours; place in cold oven set to 350 F, 25 minutes
the most umami
ingredients with the most
umami toppings
1 serving, 500 calories
7 oz trader joe’s pumpkin gnocchi, 3.5 oz sundried tomatoes not in oil, .5 oz dried porcini mushrooms, 1/4 c lemon juice; toppings: red pepper flakes, balsamic glaze
microwave, adding water if needed; add toppings
roast veggies plain on
parchment paper & cut up
when tender & brown
1 serving
2 tortillas, 1 c roasted spaghetti squash, 1/2 c roasted brussels sprouts, 1/4 c roasted leeks, balsamic glaze
assemble all but glaze, panini press, top with glaze
chilling the dough gives
some margin of error for
melting the butter
24 servings, 220 calories
1 c wheat chef, 2 sticks soft vegan butter, 1 bag chocolate chunks, 3/4 c sugar, 1/2 c brown sugar, pinch sea salt, splash vanilla, 1 t soda, 1 t pumpkin spice, 2 c white whole wheat flour, 1 can pumpkin
mix, spoon onto silpat-covered stones; chill 3 hours; 375 F, 18 minutes
some pumpkins are ripe
& some are just becoming
hard little green balls
20 4-inch waffles, 120 calories
1 lb lentils, cooked & pureed; 1/2 c pecans, 1/2 c oats, 1/4 c cocoa, 8 oz banana puree, 12 packets stevia, splash vanilla, pinch sea salt, 1 t soda, 1 T cardamom
food processor; cook 1/4 batter on greased nonstick iron
farinata &
socca are both names for a
big chickpea pancake
6 servings, 200 calories
1/2 lb chickpeas, cooked & pureed; 6 oz vegan mozzarella sliced, 1 c halved small tomatoes, basil
spread peas in parchment-lined cast-iron pan, add rest; 425 F, 1 hour
when pureeing cooked
chickpeas some water may need
to be added in
12 servings, 200 calories
1/2 lb chickpeas, cooked & pureed; 4 oz banana puree, splash vanilla, pinch salt, 8 packets stevia, 1/2 c oats, 1/2 c cashews, 1 bag lily’s stevia-sweetened chocolate chips, 1 t soda
food processor, chips last; use parchment-lined cast-iron; 425 F, 45 minutes
raccoons can learn how
to chew through bungee cords at
night when humans sleep
source, 16 servings, 200 calories
2 sticks vegan butter, 6 c rice krispies, 1/2 c cocoa, 1 bag vegan marshmallows
melt all but krispies, add krispies, press into parchment-lined 9×13 dish, cool & slice
add the passata
& then keep adding water
until it is done
source, 6 servings
16 oz tomato passata, 1 c orzo, 3 c hot water, 1 sliced onion, olive oil, 1 smashed clove garlic, s&p, 1 c shredded vegan parm; toppings: more basil, lemon juice, red pepper flakes, balsamic glaze
brown onion, garlic, oil, s&p; add orzo, passata; ladle in water until done, add rest; serve with toppings & bread
after cooking beans
in plain water pan sear them
in the gnocchi pan
4 servings
1 lb big white beans, cooked; 1 lb gnocchi+olive oil; 3 sliced tomatoes+1 sliced red onion+pinch salt+1/4 c balsamic vinegar; toppings: parsley+basil, red pepper flakes
pan sear gnocchi in oil, add beans at end; rest tomato mixture 1 hour; top gnocchi with tomatoes; add toppings
haikuveg 