one haiku, one pic/one recipe, no meat, no/fish, no photoshop
when done pour in jars
then carefully process or
keep in the cold chain
previous version, 16 pints
2 pecks tomatoes, quartered; 6 peeled bulbs garlic+6 sliced sweet onions+olive oil; 20 c sugar, 4/5 c salt, 1/2 c chili oil
roast onion mixture 425 F until browning, add all but oil, divide into several pots & cook down until darkening & turning syrupy, add oil
some medjool dates make
the leather a little more
leathery & sweet
12 small pears, 6 dates, 1/2 c maple syrup
blend, spread on greased-wax paper covered dehydrator racks, 95 F, 44 hours
some enhancements for
corn & tomatoes at the
end of the season
source, 6 servings
kernels from 5 ears corn, 1 lb pasta; 2 chopped tomatoes+1/2 sliced red onion+lemon juice+salt; basil+parsley+mint; olive oil+minced garlic+salt+red pepper flakes, vegan ricotta
toast garlic mixture, remove from pot; cook pasta, adding corn at end, drain; combine pasta, garlic, veggies; top with herbs & ricotta
entirely whole
apples can be blended in
a high speed blender
20 small apples, 2.5 c cider, 2 T cinnamon, 1/2 c maple syrup
blend, spread on greased-wax paper covered dehydrator racks, 95 F, 22 hours
the dehydrator
working around the clock fills
the house with good smells
8 servings, 300 calories
1 c wheat chef, 1 1/4 c cider, 1 t sea salt, 1/4 c canola oil, 1 T vanilla, 1 T cinnamon, 3 c white whole wheat flour
knead 3 minutes; chill covered 27 hours; make pretzels on oiled silpat, proof uncovered room temperature 2.5 hours; boil 30 seconds/side in 4 c water+1 T soda+2 T maple syrup; place on oiled-silpat covered baking sheet, top with sugar & more oil/sea salt; 450 F, 25 minutes
resting the dough for
3 hours before baking
helps the sourdough
10 servings, 365 calories
1 c wheat chef, 1 c mini chocolate chips, 12 oz frozen sliced bananas, 1 c sugar, 1 t sea salt, 1 T powder, 1 T vanilla, 1 T cinnamon, 2 c white whole wheat flour, 1 c silk whole next milk
mix, pour into parchment-lined loaf pan, rest 3 hours uncovered room temperature, place in cold oven set to 425 F, 80 minutes
1 pound of rolled up
phyllo dough from the freezer
thawed on the counter
source, 8 servings
8 sliced tomatoes+s&p+1/2 diced red onion, 1 lb phyllo, 1 c vegan crème fraiche; toppings: red pepper flakes, pesto, basil, 2 c vegan ricotta
spread crème on phyllo, add veggies, 400 F, 30 minutes; add toppings
big blue moon setting
while the heron flies across
the just rising sun
source, 4 servings
12 oz spiral pasta, s&p, olive oil, red pepper flakes, vegan parm, 1/2 c chopped walnuts, 2 c chopped broccoli, 2 T lemon juice, 1 c parsley+basil
heat oil, spices, nuts, broccoli; brown broccoli, remove broccoli & nuts; add pasta+water, cook, drain; return pasta & broccoli to pot, add rest
salt the zucchini
& the tomatoes while the
bread dough is rising
dough: 1 c wheat chef, pinch kosher salt, 2 c flour, 3/4 c water, 1 T sugar; toppings: 1 sliced tomato+1 sliced zucchini+2 t kosher salt; basil, vegan mozzarella & parm, s&p, red pepper flakes
knead dough ingredients 5 minutes; rest, covered, room temperature, 2 hours; form circle on parchment-covered stone, add toppings, rest 1 hour; 325 F, 70 minutes
this year’s baby chicks
instinctively know that fall
is going to come
source, 4 servings
olive oil, cumin, s&p, red pepper flakes, 2 t minced garlic, 1 sliced onion, 1 c minced celery, 4 c cooked chickpeas, zest & juice of 2 lemons
cook oil, spices, garlic, onion, celery, until soft & browning; add peas & lemon, cook through, mashing some
haikuveg 