one haiku, one pic/one recipe, no meat, no/fish, no photoshop
press the hazelnuts
firmly into nutella
before baking starts
source, 24 servings, 250 calories
3 sticks soft vegan butter+1 c sugar+2 t vanilla+1 t sea salt+3.5 c white whole wheat flour+1/2 c warm water; 1/2 c hazelnuts, 1/2 c justin’s nutella
knead butter mixture to form ball, make slightly-flattened balls on silpat-covered stone, top with nutella & nuts, 350 F, 25 minutes
5 ingredients
a simple scone for spreading
something sweet on top
12 servings, 260 calories
1 can pumpkin, 1 pumpkin can water, 10 packets stevia, 1 bag chocolate chunks, 1 lb rye flour
mix, use silpat, 425, 15 minutes
well-oiled hands &
work surfaces allow for
just shallow frying
8 servings
2 c warm cider, 2 t yeast, 1 t salt, 1/4 c sugar, 2 T canola, 4 c flour
form ball; rest, covered, 2 hours, room temperature; form balls with holes with oiled hands, place on oiled wax paper, cover with oiled wax paper; rest, room temperature, 2 hours; shallow fry on both sides in canola oil; serve with cinnamon & powdered sugar
storing acorn squash
on the vines until the frost
comes too many times
dough: 1 c wheat chef, 3 c flour, 1 t kosher salt, 1.5 c water; toppings: 2 t poppy seeds; 2 sliced onions+olive oil+kosher salt
brown onion mixture; combine dough ingredients, rise until doubled, gently spread on oiled-parchment-lined baking dish, dimple top, rest 30 minutes, add toppings, 425 F, 35 minutes
it takes a few weeks
to realize no squirrels have been
eating the bird food
source, 1 serving, 450 calories
10 sliced raw brussels sprouts+parsley+s&p+sugar+lemon juice+sliced pickled jalapeños; 1 c cooked royal corona beans, 2 T pecans, vegan cheese, pickled beets
rest sprouts mixture 30 minutes, spoon over beans, top with rest
if using an egg
microwave it in a well
down in the lentils
source, 1 serving, 500 calories
1 c cooked lentils+1 T dijon+1 T balsamic vinegar+s&p; 3 grilled carrots, 1 egg (optional), parsley
heat lentil mixture & cook egg in middle, top with rest
brussels sprouts so thick
the stalks have to be cut down
with a sharp hand saw
source, 9 servings, 190 calories
1 can pumpkin, 1/2 c maple syrup, 3/4 c cocoa, 1/2 c white whole wheat flour, 1/3 c justin’s nutella, 1.5 t vanilla, 2 t pumpkin pie spice, pinch salt, 1.5 t soda, 1/4 c chocolate chunks
mix, bake in parchment-lined cast-iron pan, 360 F, 40 minutes, chill & slice
whole acorn squashes
grilled until tender & then
peeled, seeded & mashed
1 c wheat chef, 4 c acorn squash, 1/4 c cider, 1 t sea salt, 1 c dried pears, 2 c white whole wheat flour
stir, rest 4 hours; fold, rest 6 hours; fold, rest 16 hours; place in parchment-lined loaf pan, rest 2 hours; 350 F, 90 minutes; rests: covered, room temperature; folds: 8x, dough is wet
acorn squash & beets
grilled whole until tender &
ready to be sliced
source, 1 serving, 500 calories
2 grilled beets, 1 c grilled acorn squash, 1 c cooked royal corona beans, 1 T lemon juice, s&p; toppings: pecans, herbs, ground cherries, dijon, balsamic reduction
plate halved beets, beans, squash; top with lemon, s&p; add toppings
a few flakes of grilled
ghost pepper skin will cause lips
& mouth to tingle
source, 1 serving, 500 calories
1/2 c cornmeal+1 c water+s&p; 1 c cooked royal corona beans, 1/2 c grilled baby carrots, 1/4 c grilled small tomatoes, hot pepper flakes, herbs, balsamic glaze
heat cornmeal mixture, add beans, top with rest
haikuveg 