one haiku, one pic/one recipe, no meat, no/fish, no photoshop
a cinnamon roll
meets pumpkin spice latte and
hint of sourdough
source, 10 servings, 340 calories
swirl: 1/2 c brown sugar+1/4 c chopped nuts+1 t cinnamon+1/4 c chocolate chips+1 T vegan sour cream; batter: 1 c wheat chef, 1.5 c flour, 1 t cinnamon, 1 t kosher salt, 1/2 c sugar, 1/2 c brown sugar, 1 c minus 1 T vegan sour cream, 1/2 c pumpkin
mix batter, pour half into parchment-lined loaf pan, add half of swirl, add rest of batter, then swirl, 350 F, 80 minutes
dog stands at the fence
staring at a brown fox not
seen since last april
source, 4 servings
1/2 c chopped nuts+juice of 1 lemon+1 T olive oil+s&p; 24 oz frozen butternut squash noodles, 1/2 c olive oil, kosher salt & pepper, 1 lb pasta cooked al dente, 5 crushed cloves garlic, 1/2 t red pepper flakes
cook garlic, s&p, red pepper flakes in oil 2 minutes; add squash & 1/2 c pasta water, cook down; add pasta, top with nuts
serve with chipotle
tabasco, herbs, balsamic
reduction, kimchi
8 servings, 165 calories
1 sliced shallot, 1 smashed clove garlic, 1 T olive oil, 1 T miso, 1 T smoked paprika, 1/2 t rosemary, 1 c kasha, 1 c bowties, 1 can pumpkin, juice of 1 lemon
cook 1st 6 until browning, add kasha, cook 1 minute, add 8 c water, cook 8 minutes, add pasta, cook 8 minutes, add pumpkin, cook down, add lemon, rest 5 minutes
slight shimmer of ice
on the pond could almost be
a gust of fall wind
45 servings, 50 calories
1/4 c ground flax+2 T fennel seeds+1 c apple juice+1 (4-oz size) container gerber bananas, 1 t kosher salt, 1 T vanilla, 8 packets stevia, 1/4 c olive oil, 3 c white whole wheat flour
rest flax mixture 10 minutes, knead in rest, roll out with springerle rolling pin on silpat-covered stone, 325 F, 20 minutes, cool & slice
summer’s new chickens
waking up to snow-covered
land for the first time
45 servings, 50 calories
1 c apple juice, 1 (4-oz size) container gerber bananas, 1/4 c namaste egg replacer, 1 t kosher salt, 1 t cinnamon, 6 packets stevia, 1 c cocoa, 2 c white whole wheat flour, 1/4 c olive oil
cream 1st 3, beat in rest, drizzling water if needed; roll out with springerle rolling pin on silpat-covered stone; 325 F, 20 minutes; cool & slice
diastatic malt
powder: making a little
sugar from the seeds
1 c wheat chef, 2 T diastatic malt powder, 1 t kosher salt, 1/2 c maple syrup, 2/3 c water, 2 c white whole wheat flour
stir, rest 1 hour, covered; fold 8x, rest 11 hours, covered; fold 8x, rest 12 hours, covered; gently form ball, slash top, rest 30 minutes; bake in preheated dutch oven, 475 F, 15 minutes lid on, 18 minutes lid off
the onions left in
the garden are destined to
become spring onions
5 servings, 350 calories
1 lb giant white hominy, 2 smashed cloves garlic, 2 sliced shallots, 1 T olive oil, 1 t kosher salt, 1/4 c lemon juice, green salsa
soak corn overnight in 2-inches water in cast-iron pot; gentle boil, lid vented, keeping 2-inches water over corn, until corn blossoms; cook down, allowing small crust to form on bottom, scrape in crust; brown shallot & garlic in oil & salt, add to corn; add lemon, serve with salsa
blue jays not seen since
last spring empty the feeder
in one afternoon
12 servings, 375 calories
1 c wheat chef, 1 stick room temperature vegan butter, 2 c thawed frozen raspberries & liquid, 4 c white whole wheat flour, 1 t kosher salt, 1 c mini chocolate chips, 1/2 c maple syrup
chop together with pastry cutter, rest 20 minutes, form ball, make balls on silpat-covered stone, rest 30 minutes, 425 F, 20 minutes
in a container
with a lid after cooking
for nooks and crannies
source, 12 servings, 200 calories
1 c wheat chef, 1 1/4 c water, 2 T sugar, 1 T olive oil, 1.5 t salt, 4 c flour
stir; rest, covered, 1 hour; fold 8x, rest, covered, cool place, 16 hours; fold 8x, rest, covered, 5 hours; form flattened balls, dip both sides in cornmeal; cook in a lightly-oiled nonstick pan, covered, medium heat, 8 minutes/side or until puffy and golden; cool in covered container 1 hour, perforate outsides with fork
a bag of meyer
lemons is too expensive
to let them go bad
8 citrus fruits, 3 c sugar+2 c water
cover fruit with water in pot, boil, drain, repeat; boil sugar water, pierce fruit 3x, simmer in sugar water 30 minutes; steep overnight in a cool place, simmer 10 minutes; keep chilled
haikuveg 