one haiku, one pic/one recipe, no meat, no/fish, no photoshop
coriander seeds
drying on the counter for
winter soups and stews
source, 4 servings
2 lbs small potatoes+8 tomatoes+olive oil+s&p; 1 sliced red onion, soaked in cold water, drained; dressing: 1 T bbq sauce+1 T maple syrup+zest&juice of 1 lemon+1 T mustard+1 t smoked paprika+1/2 t onion powder; herbs
roast potatoes, tomatoes, olive oil, s&p, 425 F, until potatoes are crispy, slice if needed; combine dressing ingredients; add to cooled potatoes & their liquid, onions; top with herbs
cool september nights
make tomatoes fall off and
need to come inside
source, previous version, 4 servings
4 wedged tomatoes, 3 c hot water, s&p, olive oil, 1 sliced onion, 1 smashed clove garlic, tiny can tomato paste, pinch saffron, 1 T smoked paprika, 2 c rice, parsley
heat onion, garlic, s&p, spices, olive oil in oven-safe pan, cook 3 minutes; add tomato paste & rice, cook 1 minute; add water, arrange tomatoes on top, drizzle with more olive oil, s&p; 450 F, 15 minutes or until al dente; stand 5 minutes, brown bottom on stove, top with parsley
a cool late summer
night, the house fills with smells of
drying tomatoes
tomatoes, kosher salt
arrange tomatoes on parchment-coved baking sheets with rims, sprinkle with salt, 200 F until desired consistency, 6-24 hours
the last of the plums
never get ripe enough to
be eaten alone
8 servings, 310 calories
7 sliced plums, zest & juice of 1 lemon, 2 c buckwheat flour, 1/4 c ground flaxseed, 1 c flour, 1 T powder, 1 T vanilla, 1 t kosher salt, 10 packets stevia, 2.5 c elmhurst dairy milked cashews
mix all but lemon zest & plums, pour into parchment-lined cast-iron pan; top with plums, lemon zest, more stevia; 375 F, 70 minutes
cowbirds learn the calls
of their kind without ever
meeting their parents
source, 4 servings
4 big tomatoes, chopped; 1 c arugula, chopped; 1 c chopped celery, 2 T diced mint, 1 can drained & rinsed red beans, 1 T olive oil, 2 T balsamic vinegar, 1 clove minced garlic, 1 t sea salt
mix, serve over sourdough with balsamic glaze
purple & orange
cake under a golden brown
cinnamon frosting
12 servings, 415 calories
2 c raw unpeeled shredded beets & carrots, 1 c oats, 1/2 c maple syrup, 1/4 c olive oil, 1 T powder, 1 t kosher salt, 1 T vanilla, 2 c white whole wheat flour, 3/4 c elmhurst dairy milked cashews; frosting: 2 sticks soft earth balance vegan butter+2 c powdered sugar+1 T cinnamon+1 T vanilla
mix, gently press into parchment-lined cast-iron pan, 350 F, 40 minutes, cool & frost
rosemary hiding
under a cluster of more
prolific herb plants
1 c wheat chef, 1 T sea salt, 1 T cut up rosemary, 2/3 c lukewarm water, 2 c flour
stir; stand, covered, 1 hour; fold 8x, stand, covered, 15 hours; fold 8x, stand, covered 3 hours; gently form ball, slash top, sprinkle with more salt; bake in preheated dutch oven, 450 F, 20 minutes, lid on; 25 minutes, lid off
beets & carrots from
the garden, grated over
a glass mixing bowl
10 servings, 230 calories
2 c raw unpeeled shredded beets & carrots, 1/2 c d’vash date nectar, 1 T namaste egg replacer, 1 t kosher salt, 1 T powder, 1 T vanilla, 1 t orange zest, 1 c cocoa, 1 c chocolate chips, 1 c white whole wheat flour
mix, adjusting flour if needed, gently press dough into donut pans, 375 F, 20 minutes
female rose-breasted
grosbeak is not shy at the
small window feeder
2 servings, 150 calories
12 oz silken tofu, 1/2 c cocoa, 1 T vanilla, 1 T cinnamon, 10 packets stevia, splash nut milk, cacao nibs
blend all but nibs, adding milk if needed, top with nibs, chill 2 hours
tomatoes give up
juice during the rise, but the
dough stays together
1 c wheat chef, 3 tomatoes mashed with 1 t kosher salt, 1/3 c chopped basil, 1/2 c shredded vegan parm, 3 c white whole wheat flour, 1/4 c water
stir, adding the water if needed; stand, covered, 1 hour; fold 8x; stand, covered, 15 hours; fold 8x; stand, covered, 5 hours; place loose ball of dough in preheated dutch oven, 450 F, lid on, 30 minutes; lid off, 40 minutes
haikuveg 