one haiku, one pic/one recipe, no meat, no/fish, no photoshop
when green tomatoes
look too delicious to just
let be on their vines
1 serving
2 halved peaches, 3 halved small green tomatoes, 3 broccoli leaves, 2 corn muffins, 1 halved lemon, kosher salt; toppings: kimchi, basil, balsamic reduction
grill peaches, tomatoes, leaves, muffins, lemon; salting and squeezing lemon (as it cooks) on each side until grill marks show; add toppings
just three minutes of
quietly shaving chocolate
while the dog sleeps on
24 servings, 85 calories
2 (4-oz size) containers gerber bananas, 6 packets stevia, 1 t cinnamon, 1 t soda, 1 t kosher salt, 1 T vanilla, 1 c cocoa, 1/2 c almond flour, 2 c white whole wheat flour, 1 oz shaved unsweetened chocolate, 1.5 c oj
mix, use silpat, 375 F, 12 minutes
making plans for the
baby cucumbers before
they reach adulthood
1 c wheat chef, 1 c lukewarm coffee, 1/4 c cocoa, 1/4 c molasses, 1/2 c almond flour, 2 t kosher salt, 1 T caraway seeds, pinch yeast, 3.5 c flour
knead 5 minutes; rise, warm place, 2.5 hours; oil ball well, sprinkle with more salt & caraway; 450 F in dutch oven, lid on, 45 minutes
wilt the leaves in the
microwave and then cut out
the veins with scissors
6 rolls
12 broccoli leaves, wilted, center vein removed; 1 c rice+pinch salt+1 persian dried lime+1 T lemon juice+1 T olive oil+ 1/2 c golden raisins; sauce: 1/4 c balsamic vinegar+s&p+1 T spicy mustard+2 T maple syrup+1 T lemon juice+3 t olive oil
cook rice mixture with water, fill doubled leaves with rice, serve with sauce
one day in july
the birds didn’t empty the
entire feeder
1 c wheat chef, 1/2 c apple juice, 1/2 c applesauce, pinch yeast, 1 t kosher salt, 2 c flour; toppings: olive oil, sea salt, stevia
stir; chill, covered, 15 hours; fold 8x to form ball, rest, covered, room temperature, 5 hours; oil ball well and form braided round with oiled hands on parchment-covered stone, sprinkle with sea salt & stevia, proof 1.5 hours; 450 F, with steam, 40 minutes
hot weather cooking
accomplished by vinegar
salt and some sugar
1 serving
1 c peas+1 T vegan butter+juice of 1 lemon; 1 T vegan parm, 1 t balsamic reduction; 1 c sliced baby carrots/beets/shallot/garlic+1 t sea salt+1 T sugar+cider vinegar
cover root veggie mixture with vinegar, stand 4 hours; microwave pea mixture until butter melts, top peas with parm, add drained veggies, balsamic
in a gas oven
toss a quarter cup water
onto the bottom
2 loaves
1 c wheat chef, 1 c water, 1 t kosher salt, 2.5 c flour, pinch yeast
stir; chill, covered, 16 hours; fold 8x to form ball, rise, covered, room temperature, 5 hours; form 2 logs on parchment-covered stone, proof 1 hour, slash tops; bake with steam 450 F, 30 minutes
peas & cilantro
harvested from the garden
in a hot rainstorm
2 servings, 400 calories
4 oz ramen, cooked; 1/4 c peas, 1 T cilantro, 2 T chili crisp; sauce: 12 oz silken tofu, 2 T red miso, juice of 2 lemons
blend sauce, toss with hot noodles, add rest
orange newts frozen
in mid step, foot in the air
when the dog passes
24 servings, 100 calories
2 c cornmeal, 1 c almond flour, 1 c flour, 1/4 c namaste egg replacer, 1 t kosher salt, 1 T vanilla, 1 T powder, 10 packets stevia, 2 c cider, 1/2 c mooala vanilla almond milk
mix, use silpat, 350 F, 15 minutes
toast the tortillas
on the grill while the veggies
are still blackening
rice source, veggies source; 4 servings
8 corn tortillas, 1 halved onion, 3 halved peppers; rice: 1 c rice, 1.5 c water, 1 T olive oil, 1 T vegan butter, 1 bunch cilantro, 1 jalapeño, 1 persian dried lime, juice of 1 lime, 2 T onion powder, 1 t kosher salt; beans: 1 lb black beans, 1 t soda, 1 t kosher salt, 1 persian dried lime, 1/4 c maple syrup, 3 T lime juice; cumin salt: juice & zest of 1 lime+1 t cumin+1 t kosher salt
rice: heat oil, butter, salt, cilantro stems, dried lime, onion powder, cook 1 minute, add rice, cook 1 minute; add water, simmer until done; add jalapeño, cilantro leaves, lime juice; beans: soak beans+salt+soda overnight in 2-inches water; add dried lime, cook down, add syrup, lime juice; veggies: grill until blackening on both sides, adding cumin salt on each side; serve rice on grilled tortillas, topped with beans, veggies
haikuveg 