one haiku, one pic/one recipe, no meat, no/fish, no photoshop
slice & top with sweet
or savory & put the
rest in the freezer
8 servings, 165 calories
1 c wheat chef, pinch sea salt, 2 c buckwheat flour, 2 c water
stir, cover & chill 24 hours; remove from fridge & rest 5 hours; cook in greased cast-iron skillet, flipping once
cool hands to roll the
balls & then quickly dip in
the melted chocolate
10 servings
1 c semisweet chocolate chunks, melted+1 c pecan halves+pinch cinnamon+splash nut milk; 1 c semisweet chocolate chunks, melted
blend pecan mixture, make balls, dip in melted chocolate, sprinkle with more cinnamon, chill
people who don’t like
vegan cheese may not have tried
the quality brands
24 servings, 85 calories
1 lb whole wheat elbows, cooked; 1/3 c pasta water, 1/2 c follow your heart grated vegan parm, 4 slices chao smoked original vegan cheese slices, 1 T dijon, 1 c mooala unsweetened vanilla almond milk
heat all but pasta until thickening, add pasta; gently press into muffin-paper lined silpat muffin pans, sprinkle with more parm; 450 F, 20 minutes
tying fluorescent
tape to the chicken fence to
notify the plow
source, 6 servings, 260 calories
1 c wheat chef+3/4 c flour+6 T water; 1.5 c flour+1/3 c water; 1 t salt, 2 t soda, 2 T maple syrup, big salt
stir chef mixture, rest 12 hours, chill 12 hours covered; add flour mixture, form ball, rest 1 hour; fold in salt, rest 30 minutes; fold & rest 30 minutes 4 more times; form pretzels, rest on greased silpat-covered baking sheet 30 minutes; boil in 4 c water+soda+syrup 45 seconds/side, place on paper towels; place on greased silpat-covered baking sheet, paint with more syrup & big salt, rest while oven heats; 450 F, 30 minutes; folds: 4x with wet hands; rests: covered, room temperature
the rooster prefers
to sleep in a nest box with
his favorite hen
10 servings, 170 calories
3.5 c old fashioned oats, 1/2 c ground flax, 1 c cocoa, 2 t salt, 1 t soda, 1 T vanilla, 12 packets stevia, 1 c warm water
food processor; make paper-sized rectangle on parchment-lined baking sheet; 300 F, 40 minutes; break up
no aquafaba
no waking up the yeast, no
rising, no proofing
source, 8 servings
dough: 2 c flour, 1 T powder, 1 t salt, 1/4 t soda, 1/4 c canola oil, scant 3/4 c nut milk+1 t cider vinegar; filling: 1 stick soft vegan butter, 1/2 c brown sugar, 1.5 t cinnamon, 3/4 c chopped toasted pecans; glaze: 4 oz soft vegan cream cheese, 1 c powdered sugar, 1 T nut milk, 1 t vanilla
dough: form ball, roll out; filling: combine, spread over dough; roll up dough, slice; 400 F, 25 minutes in greased baking dish; glaze: combine, pour over rolls
garlic roasting in
butter makes the house smell like
90s nostalgia
source, 4 servings
1 stick vegan butter+s&p+1 halved bulb garlic; 6 oz spinach+s&p+red pepper flakes; 1 lb angel hair, vegan parm
roast garlic mixture, 375 F, covered, until soft & brown, remove garlic skin; cook pasta al dente, save 1 c pasta water; blend spinach mixture, butter, pasta water if needed; add to pasta, cook 2 minutes, adding pasta water if needed; top with parm & more spices
a popular bread
of the murderous kind can
be copycat-ed
12 servings, 200 calories
1 c wheat chef, 1 packet instant yeast, 1 t salt, 2 T poppy seeds, 1 T black sesame seeds, 1 T toasted sesame seeds, 1 T cornmeal, 1 T steel cut oats, 1 T ground flax, 1 T chia, 1 T pumpkin seeds, 1 T pearled barley, 2 T almond flour, 2 T diastatic malt powder, 2 T molasses, 2 T olive oil, 1 T balsamic vinegar, 2 c white whole wheat flour, 2 c warm water, 1/3 c flour
stand mixer 17 minutes; rise 1 hour, warm place; place in parchment-lined loaf pan; rise 1 hour, warm place; 400 F, 70 minutes; remove parchment-wrapped loaf from pan, tent with foil, 350 F, 45 minutes or until inside is 210 F
keep in the freezer
for times that require cheese
& macaroni
12 servings, 115 calories
2 c elbows, 2 T canola oil, 2 T cornstarch, 1 t salt, 1 T smoked paprika, 1 c elmhurst milked walnuts, 2 t chipotle hot sauce, 1/2 c nutritional yeast, 1 T cider vinegar
cook & drain pasta, simmer with rest 5 minutes, press into silpat muffin pan, 425 F, 25 minutes
silpat muffin pans
are helpful for popping out
the finished rice balls
previous version, 24 servings, 100 calories
2 c brown rice, 1 T chipotle hot sauce, 1 T smoked paprika, 2 T lemon juice, 2 T maple syrup, 1/2 c pb, 1/8 c rice vinegar, 1/8 c tamari, 1/4 c brown sugar
cook rice, add rest, cook until combined; press into silpat muffin pans, 425 F, 30 minutes
haikuveg 