one haiku, one pic/one recipe, no meat, no/fish, no photoshop
roast potatoes cut
side down on oiled foil
and flip if needed
source, 4 servings
4 halved sweet potatoes, roasted at 400 F with oil, s&p, until tender; glaze: zest & juice of 2 oranges, zest of 1 lemon, 3 T maple syrup, pinch cinnamon, 1 t grated ginger, 1/2 c prunes
simmer glaze until thickened, pour over potatoes, top with more orange zest
after one hour
the flavors will mature, then
pour off extra juice
source, 8 servings
1.5 lbs shredded brussels sprouts, 1 shredded apple, 1 sliced shallot, mint leaves; dressing: 2 T vegan yogurt, 1 t dijon, zest & juice of 1 lemon, 1/4 c olive oil, s&p
combine dressing ingredients, toss with all but mint, stand 1 hour, top with mint
small yellow globes of
flower buds will be covered
with snow tomorrow
4 servings
2 c wild rice, cooked with a pinch of sea salt; 1 lb pinto beans, soaked overnight in 2 inches water+1 t sea salt+pinch soda, simmered until tender; 1/4 c maple syrup, 1/4 c spring herbs
cook down beans and syrup, allowing a bottom crust to form; serve with rice, top with herbs
the fat brown beaver
watches out of one eye while
nibbling a stick
10 servings, 263 calories
3 c white whole wheat flour, 1/4 c ground flax, 1/4 c olive oil, 1/2 c d’vash date nectar, 1 t kosher salt, 1 T powder, 1 T vanilla, 12 oz frozen blueberries & pomegranates, 1 c unsweetened vanilla almond milk
mix, press into a parchment-lined loaf pan, 350 F, 95 minutes
baking soda meets
frozen raspberries with a
sizzle and a pop
24 servings, 100 calories
2.5 c white whole wheat flour, 1 t kosher salt, 1 T vanilla, 2 namaste egg replacer eggs, 1 t soda, 1 c monkfruit-sweetened chocolate chips, 10 packets stevia, 12 oz frozen raspberries, 2 c unsweetened vanilla almond milk
mix, use silpat, 350 F, 25 minutes
on the equinox
white islands of ice and snow
shrink into the field
1 serving, 550 calories
1 c halved small tomatoes, 1 c pasta, 1/2 c frozen kale, 1/4 c balsamic, 2 c hot water, kosher salt & pepper, red pepper flakes, 1 T herbs, vegan parm
heat all but parm, cook until pasta is done, top with parm
the satisfaction
of a dish that requires
a fork, knife, & spoon
1 serving, 570 calories
2 slices toasted ezekiel bread, 1 can white beans, drained & rinsed; 1 c small tomato halves, 1/4 c balsamic, 1 T herbs, black pepper
microwave all but toast 4 minutes, stand while bread toasts, pour beans over toast, top with more herbs, flaky salt
yesterday’s crocus
shoots crowd together under
this morning’s new snow
previous version, 16 servings, 170 calories
2 c white whole wheat flour, 2 c rye flour, 1 3/4 c unsweetened almond milk+1.5 T cider vinegar, 2 t soda, 1 t kosher salt, 8 packets stevia, 1.5 c raisins, 2 T caraway
mix, bake in 2 parchment-lined loaf pans, 350 F, 45 minutes
potatoes as black
as 6 am at the start
of daylight savings
3 servings
1/2 lb white beans, soaked overnight in 2 inches water, simmered until tender, drained, lightly salted; 6 oz spinach wilted with 1 T lemon juice & 1/2 t kosher salt; kimchi; potatoes: 4 sliced potatoes, 1 big sliced onion, 5 peeled cloves garlic, 2 T olive oil, 1/4 t sherry vinegar, 1 t rosemary, pinch kosher salt
fry potatoes, onion, garlic in oil, salt, rosemary until blackening; deglaze with vinegar, reduce heat, cook until tender; arrange beans, spinach, potatoes, kimchi in bowls
cook onions in hot
oil until crispy and
brown, add tomatoes
source, 4 servings
1/2 lb white beans, soaked overnight in 2 inches water, simmered until tender, drained, salted; 3 big sliced seeded tomatoes, 1 big sliced red onion, 1/4 c canola oil
brown onion in oil, add tomatoes, cook 5 minutes; add beans & 1 c liquid, cook down
haikuveg 