one haiku, one pic/one recipe, no meat, no/fish, no photoshop
shovel off the snow
so the birds can eat the seeds
they knocked to the ground
12 servings, 135 calories
2 c buckwheat flour, 2/3 c cocoa, 1 T powder, 1 t salt, 1 T vanilla, 4 packets stevia, 3 (4-oz size) containers gerber bananas, 1 c unsweetened vanilla almond milk
mix, use silpat, 350 F, 15 minutes
shy cardinal pairs
watching the crowded feeder
from surrounding trees
10 servings, 300 calories
1 can pumpkin, 3.5 c rye flour, 2 namaste egg replacer eggs, 1 T powder, 1 t kosher salt, 1 T vanilla, 2 T olive oil, 1/2 c maple syrup, 1/2 c mini chocolate chips, 1/2 c unsweetened vanilla almond milk, toppings: stevia, cocoa, cinnamon
mix, pour in oiled loaf pan, sprinkle toppings, 350 F, 60 minutes
vegan or dairy
yogurt and milk for the naan
use plain and full fat
curry source, naan source, 4 servings
naan: 4 c flour, 2 T canola oil, 4 T yogurt, 1 packet yeast, 1 T sugar, 1 t kosher salt, 1 t powder, 1 c warm milk; curry: olive oil, 1 sliced onion, 1 T minced garlic, 2 sliced jalapeños, 1 bay leaf, 1 t dried ginger, 2 t garam masala, 2 t cumin, 1 t turmeric, 2 cans chickpeas, rinsed & drained; 1 can pumpkin, 1 can coconut cream, juice of 1 lime, cilantro; toppings: cilantro, lime wedges, rice
naan: knead to form shaggy dough, adding warm water if needed, rest 30 minutes; cook 8 flattened balls on both sides on hot heavy nonstick pan; curry: heat oil, spices, garlic, onion, jalapeños, cook 5 minutes; add chickpeas, pumpkin, cream, lime juice; simmer 10 minutes, adding water if needed; add cilantro; serve with naan and toppings
sourdough goes out
of fashion, then rye flour
repopulates shelves
24 servings, 170 calories
4 c rye flour, 2 (4-oz size) containers gerber bananas, 1/2 c maple syrup, 1/4 c olive oil, 2 namaste egg replacer eggs, 1 t kosher salt, 1 t soda, 1 T vanilla, 1 t cinnamon, 1 t nutmeg, 1 t cardamom, 1 t orange zest, 1 c mini chocolate chips
mix, make flattened balls on silpat, 375 F, 20 minutes
take things from the fridge
put them in a bowl, warm up
in the microwave
1 serving, 350 calories
3.5 oz baked tofu, 4 oz kelp noodles, 1/4 c dried shitake mushrooms, 1 T miso or tom yum paste, 1/4 c frozen kale, toppings: pickled ginger, kimchi, roasted seaweed, furikake, herbs
cover with water, microwave, add toppings
wrap the tofu in
paper towel and press it
with something heavy
previous version, 4 servings
1.5 c rice cooked in 1 c water, 1 can coconut milk, pinch salt, 1 t minced garlic; 2 lbs tofu, pressed, sliced; 1 plantain, sliced; cornstarch, salt, canola oil; glaze: zest & juice of 1 lime, 1/2 c maple syrup, 1 T tamari, 1 T corn starch, canola oil; toppings: mango, avocado, kimchi, cilantro, green onion, mango coconut pepper sauce
toss tofu & plantain in cornstarch & salt; heat oil to shimmering, fry until crispy; remove from pan, deglaze with glaze ingredients, adding oil if needed; divide glaze between tofu and mango; assemble with toppings
bake 10 minutes for
chewy cookies or 15
for crunchy cookies
80 servings, 33 calories
1 can pumpkin, 1/3 c d’vash date nectar, 2 T cocoa, 2 T ground flax, 2 T olive oil, 1 T vanilla, 1 t powder, 1 t kosher salt, 6 packets stevia, pinch black pepper, 2 t ginger, 2 t cinnamon, 1 t nutmeg, 1 t cardamom, 2 c oat flour, 2 c white whole wheat flour, 1/2 c lilly’s stevia-sweetened chocolate chips
mix in stand mixer, roll out & cut on wax paper, bake on silpat, 350 F, 10 minutes
heat the butter and
herbs and add squash while slicing
to fry a little
source, 4 servings
4 delicata squash, seeded, sliced; 1 stick vegan butter, 4 sprigs rosemary, kosher salt & pepper, cider, balsamic reduction
heat butter, herbs & spices; add squash, cover with cider, cook until tender; remove squash, reduce liquid to make a sauce; return squash to pot; serve with balsamic
the soft mud under
the new snow shows itself on
the dog’s feet inside
source, 4 servings
2 eggplant, chopped, roasted with olive oil, kosher salt & pepper, coriander, 400 F until charred; 2 c mirepoix, olive oil, kosher salt & pepper, 1 T minced garlic, 2 T tomato paste, 1 c lentils, 1/2 c small pasta, 5 c broth, zest & juice of 1 lemon
cook mirepoix, oil, salt & pepper until soft; add garlic, tomato, cook 2 minutes; add lentils, broth, cook until lentils are done; add pasta, cook until done; add lemon; top with eggplant
gooey and cakey
with little bits of chopped up
candy all throughout
24 servings
1 c chopped candy, 1 c chocolate chips, 1 c elmhurst milked cashews, pinch sea salt, 1 stick earth balance vegan butter, soft; 2 namaste egg replacer eggs, 1/2 c brown sugar, 1/2 c sugar, 1 t soda, 1 T vanilla, 3 c flour
cream butter and sugars, beat in all but candy, chocolate; mix in rest; use silpat, 375 F, 11 minutes
