one haiku, one pic/one recipe, no meat, no/fish, no photoshop
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
frozen blueberries,
pomegranates, strawberries,
bananas, peaches
12 servings, 130 calories
1 c wheat chef, 2 T namaste egg replacer, 12 packets stevia, 1 T vanilla, 1 T powder, 1 t sea salt, 2 c white whole wheat flour, 2 c frozen fruit, 1 c water
mix, use silpat, 350 F, 20 minutes
use up 3 squashes
enjoy meditating on
how much money saved
12 servings, 115 calories
4 c roasted & gently squeezed acorn squash, 1 c maple syrup, 1 t sea salt, 2 T pumpkin spice, 2 T canola oil
blend, spread 1/4-inch thick on greased fruit leather mats; 105 F, 8 hours; 95 F, 15 hours
as the solstice gets
closer the chickens sleep in
later & later
12 servings, 330 calories
1 c wheat chef, 1 c oats, 2 c white whole wheat flour, 1 c chocolate chunks, 2 T namaste egg replacer, 1 t sea salt, 1 T powder, 1 T vanilla, 1 T cinnamon, 1 c molasses, 1 c warm water
mix, bake in parchment-lined loaf pan, 375 F, 80 minutes
for when gingerbread
breakfast cookie supply is
starting to run low
15 4-inch waffles, 130 calories
3 c white whole wheat flour, 1/4 c cocoa, 3 c warm water, 1/4 c ground flax, 1/2 t powder, 1/2 t sea salt, pinch black pepper, 12 packets stevia, 1 t ginger, 1 T pumpkin pie spice, 1/2 c lily’s stevia-sweetened chocolate chips
mix, cook 1/4 c batter on greased nonstick iron
the first snow melts just
in time to dump out the pots
that had mums in them
13 4-inch waffles, 115 calories
3 c white whole wheat flour, 2.5 c warm water, 1/4 c ground flax, 1/2 t powder, 1/2 t sea salt, 10 packets stevia
mix, cook 1/4 c batter on greased nonstick iron
yet another squash
from the counter into the
oven with the bread
1 c wheat chef, 1/4 c ground flax, 1/2 t sea salt, 3 c white whole wheat flour, 2 c water
stir, rest 1 hour, fold; rest 10 hours, fold; rest 12 hours, place loose ball in parchment-lined dutch oven; rest 4 hours, slash top; place in cold oven set to 500 F; 30 minutes covered, 15 minutes uncovered, 5 minutes on oven rack, 5 minutes oven off; rests: covered, room temperature; folds: 8x
