one haiku, one pic/one recipe, no meat, no/fish, no photoshop
cooked in plain water
until 8 out of 10 beans
are creamy & soft
source, 8 servings, 330 calories
1 lb yellow eye beans cooked al dente+1 c liquid, 2 T olive oil, 4 halved shallots, 1 can diced tomatoes+juice, tiny can tomato paste, 1/2 c molasses, 1/4 c mustard
place shallots over oil in cast-iron pan, add rest, 350 F, 1.5 hours
various sizes
of oatmeal should remain when
done food processing
source, 19 servings, 255 calories
4 c old-fashioned oats, 2/3 c canola oil, 1 c sugar, 1/2 c maple syrup, 1/2 c white whole wheat flour, 1/2 c cornmeal, 1/2 c mooala unsweetened vanilla almond milk, 1 c cocoa, 1 t soda, 1 t powder, 1 T sea salt
food processor, spread in parchment-lined 9×13 pan, 325 F, 65 minutes, crumble
the spring’s first peeper
clinging to the mesh of the
screen door one morning
11 4-inch waffles, 200 calories
1 c wheat chef, 1 c white whole wheat flour, 1 c cornmeal, 1 c raisins, 10 packets stevia, 1/4 c namaste egg replacer, 1 t powder, 1 t salt, 1 T vanilla, 1 c mooala unsweetened vanilla almond milk, 2 t canola oil (for greasing)
mix, cook 1/4 c batter on greased nonstick iron
8 red-wing blackbirds
6 european starlings
appear in a storm
1 c wheat chef, 1 can pumpkin, 2 t chia seeds, 2 t diastatic malt powder, 1 t kosher salt, 2 t vegan butter, 2 t maple syrup, pinch cinnamon, 2.5 c white whole wheat flour
stir; rest 1 hour, fold; rest 2 hours, fold; rest 3 hours, gently place in parchment-lined dutch oven, slash top; put in cold oven set to 450 F, 40 minutes, covered; 15 minutes, uncovered; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x
vaquero beans cooked
in water until almost
a refried texture
source, 4 servings, 250 calories
1.5 c cooked vaquero beans, 2 tiny cans tomato paste, 1 can diced tomatoes & juice, 2 sliced shallots, 3 sliced garlic cloves, juice of 2 lemons, 12 oz mori nu soft tofu, s&p, 1 T olive oil, 1 T smoked paprika, herbs
brown shallots & garlic in oil & spices in cast-iron pot, add tomatoes, beans, lemon; divide tofu in 4 wells; 450 F, 15 minutes; broil; top with herbs
small dried blueberries
sweeten the waffles without
turning them all blue
13 4-inch waffles, 155 calories
10 oz sweetened dried blueberries, 1 c rye flour, 1 c white whole wheat flour, 1/4 c namaste egg replacer, 1 t powder, 1 t sea salt, 1.5 c mooala unsweetened vanilla almond milk, 1 t canola oil (for greasing),
mix, cook 1/4 c batter on greased nonstick iron
the fluffy male fox
orange on the melting snow
not seen since autumn
source, 18 servings, 150 calories
2 c white whole wheat flour, 1 t powder, 1/2 t sea salt, 1/2 c powdered sugar, 1 stick frozen vegan butter, 1/4 c mooala unsweetened vanilla almond milk, 1 c lily’s stevia-sweetened chocolate chips
all but chocolate: food processor; roll out & cut, prick tops with fork; use silpat, 350 F, 20 minutes; top with melted chocolate
baked potato &
sweet potato mashed with cheese
inside pizza dough
10 servings, 325 calories
28 oz whole wheat pizza dough, 7 oz shredded vegan cheddar, 1 large baked potato, 1 large baked sweet potato
mash potatoes (& skin) with cheese; fill rounds of dough, seal; bake on parchment, 375 F, 30 minutes
the popular book
says to use wet hands instead
of well-floured ones
starter: 1/2 c wheat chef, 6 T room temperature water, 3/4 c white whole wheat flour; dough: 1.5 c white whole wheat flour, 7 T room temperature water; heaping t salt
stir starter ingredients, rest 8-12 hours; add dough ingredients, stir, rest 1 hour; fold in salt, rest 30 minutes; fold, rest 15-30 minutes, repeat (4 folds after salt fold); put in parchment-lined dutch oven with wet hands, don’t deflate, rest 15-30 minutes; slash 1/2 inch deep, put in cold oven, lid on, 485 F, 30 minutes; lid off, 10-15 minutes; on oven rack, 400 F, 10-30 minutes; finish crust in cooling oven; rests: covered, room temperature; folds: 8x, wet hands on moistened surface
cumin seeds blooming
in olive oil in a
pan that toasted nuts
source, 4 servings
1/2 lb spaghetti, cooked; 3 sliced leeks, 2 t minced garlic, 1 lb shredded cabbage & carrots, olive oil, s&p, 1 t cumin seeds, zest & juice of 1 lemon, 2/3 c chopped toasted walnuts, herbs
heat oil & spices, add veggies, caramelize; add pasta+1/2 c pasta water & lemon; top with nuts & herbs
haikuveg 