one haiku, one pic/one recipe, no meat, no/fish, no photoshop
2 eastern kingbirds
sitting on the picket fence
a first-time sighting
13 4-inch waffles, 120 calories
2 c halved small tomatoes, 2 oz cut up vegan mozzarella, 3/4 c grated vegan parm, 1/4 c cut up basil, 1/4 c namaste egg replacer, s&p, red pepper flakes, 2 c white whole wheat flour, 1 c water
mix, cook 1/4 c batter on greased nonstick iron
2:1 sugar
to water, canela sticks,
boil for syrup
24 servings, 140 calories
8 oz banana puree, 4 oz pumpkin puree, 1/4 c canela syrup, 1/2 c sugar, 1/2 t sea salt, 2 t powder, 2 t vanilla, 1/4 c namaste egg replacer, 1/4 c powdered almond butter, 1/2 c silk whole next milk, 1 bag lily’s stevia-sweetened chocolate chips, 3 c white whole wheat flour
mix, spoon into silpat muffin tins, sprinkle with more sugar & cinnamon, 400 F, 18 minutes
as with vanilla
extract, rosewater is not
as good as it smells
previous version, 30 servings, 175 calories
scant 3/4 c silk whole next milk+1 t cider vinegar; 1 stick very soft vegan butter, 1/2 c brown sugar, 1/2 c sugar, 1/4 c namaste egg replacer, 1 T rosewater, 1 t sea salt, 3 t powder, 1 bag chocolate chunks, 3 c white whole wheat flour, 1/2 c pecans, 2 t cardamom
form 2 logs on silpat-covered stones; 350 F, 30 minutes; slice, 350 F, 10 minutes
2 hens sitting on
27 eggs are not
nearly enough hens
8 servings, 220 calories
1 c wheat chef, 1 can no salt whole tomatoes undrained, 6 oz miyokos organic cashew milk mozzarella, 1/2 t sea salt, 1/4 c cut up basil, 2 c white whole wheat flour
stir, roughly chopping cheese & tomatoes; rest 1 hour, fold; rest 1 hour, fold; chill 21 hours covered; remove from fridge, rest 1 hour; fold, form balls on oiled parchment-covered rimmed baking sheet; top with more oil & big salt, proof uncovered 3.5 hours room temperature; 375 F, 30 minutes; rests: covered, room temperature; folds: 8x
a rimmed baking sheet
prevents the task of cleaning
the oven later
8 servings, 340 calories
1 c wheat chef, 4 oz banana puree, 4 oz pumpkin puree, 3 T powdered peanut butter, scant 1/3 c silk whole next milk+1 t cider vinegar, 1/4 c sugar, 2 T olive oil, 2 t powder, 1/2 t sea salt, 2 t vanilla, 3 c white whole wheat flour, 5 oz wegmans raspberry jammin
mix all but jam, form round on silpat-covered baking sheet, put jam on half, fold, sprinkle with more sugar, 425 F, 35 minutes
baking the baking
soda is less meta than
it threatens to be
source, 10 servings, 275 calories
dough: 1 c wheat chef, 1/4 c brown sugar, 3 3/4 c flour, 1/2 stick room temperature vegan butter, 1 t sea salt, 1 1/4 c water; water bath: 4 c water+1/4 c brown sugar+3/4 c soda baked at 300 F on foil 1 hour; toppings: maple syrup, big salt
knead dough in stand mixer 8 minutes; chill, covered, 28 hours; roll out on oiled silpat, slice into strips, form pretzels; place on lightly-oiled silpat-covered baking stones, rest 1 hour; boil in water bath 20 seconds/side; return to stones, add toppings; 425 F, 20 minutes
baby food jars of
banana yield containers
for future puddings
source, 20 servings, 160 calories
1 c almond butter, 3/4 c brown sugar, 4 oz banana puree, 1/2 t sea salt, 1 t soda, 1/2 c white whole wheat flour, 1 1/3 c lily’s stevia-sweetened chocolate chips
mix, use silpat, 350 F, 18 minutes
add the parmesan,
pepper & flour right on
the lined baking sheet
source, 2 servings, 500 calories
1 lb frozen cut up broccoli, thawed & squeezed dry; 2 lbs pressed & cubed extra firm tofu, 1/2 c flour, 1/2 c grated vegan parm, black pepper
arrange tofu & broccoli on lightly-oiled parchment-covered baking sheet, toss with rest, 450 F until browning, broil, top with kimchi, balsamic glaze & sriracha
no reason to choose
between peanut butter cups
& other fillings
25 servings, 100 calories
9.7 oz scharffen berger bittersweet chocolate, melted; toppings: vegan mini marshmallows, hazelnuts, almond butter, enjoy life mini white chips
divide chocolate into candy papers, add toppings, chill
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
haikuveg 