one haiku, one pic/one recipe, no meat, no/fish, no photoshop
raspberries straight from
the freezer will keep them
from turning too red
12 servings, 226 calories
1 stick earth balance vegan buttery sticks, 1/2 c sugar, 1/2 c brown sugar, 2 namaste egg replacer eggs, 1 T vanilla, 1 T powder, 1 t kosher salt, 2 c flour, 1/2 c elmhurst milked walnuts, 2 c frozen raspberries
cream butter, sugars, beat in all but berries, mix in berries; use silpat, 375 F, 25 minutes
chill dough overnight
then leave at room temperature
for a few hours
source, 2 servings
dough: 2.5 c flour, 1 t kosher salt, 3/4 t yeast, 1 t olive oil, scant c warm water; sauce: canned tomatoes blended with kosher salt, olive oil; toppings: basil, olive oil, kosher salt, red pepper flakes, miyokos fresh vegan mozzarella
knead dough 3 minutes, rest 15 minutes, knead 3 minutes, chill overnight, bring to room temperature; form 2 rounds, add sauce, toppings; bake singly on preheated stone, 500 F, 5-10 minutes or until browning
when asked why dried beans
are worth the effort, smile
and nod knowingly
10 servings
2 lbs dried pinto beans, soaked overnight in 2 inches water, 2 T kosher salt, 2 t soda; 4 bay leaves, 1/2 c balsamic, 1/2 c maple syrup, 1/2 c lemon juice, 2 T smoked paprika, 2 T oregano
simmer soaked beans and bay leaves, covered, until tender; add rest, cook 20 minutes, allowing bottom crust to form
they only taste like
banana to people who
don’t like bananas
24 servings, 102 calories
1 can pumpkin, 1 (4-oz size) container gerber bananas, 1/2 c d’vash date nectar, 2 namaste egg replacer eggs, 1 T cinnamon, 1 T vanilla, 1 T powder, 1 t kosher salt, 1/2 c lilly’s stevia-sweetened dark chocolate chips, 4 c oat flour
mix, use silpat, 350 F, 15 minutes
the first autumn snow
the dog acts like he’s never
seen snow in his life
24 servings, 68 calories
1 can pumpkin, 1 (4-oz size) container gerber bananas, 6 packets stevia, 1 T powder, 1 t kosher salt, 1 T vanilla, 1 T cardamom, 2 namaste egg replacer eggs, 2 T ground flax, 1/4 c lemon juice, 2 c frozen blueberries, 3 c oat flour
mix, use silpat, 375 F, 15 minutes
black capped chickadees
are the bravest birds on the
autumn bird feeder
source, 4 servings
1 sliced onion + 1 T sugar + 1 T kosher salt + juice of 1 lime; 2 cans beans, drained; 1 can diced tomatoes & liquid, 2 T minced garlic, 1 T chili powder, 1 T oregano, 1 t kosher salt, olive oil, 1 onion, sliced
heat oil, sliced onion, spices, cook 5 minutes; add garlic, cook 1 minute; add beans, tomatoes, simmer 20 minutes; top with pickled onion
the first late sunlight
pricks on the yellow leaves still
on their high branches
source, 3 servings
3 sweet potatoes, sliced in thin vertical rounds, leaving bottoms uncut; 1 stick earth balance vegan butter, melted; 2 t minced garlic, kosher salt, herbs, olive oil
heat oiled cast-iron pan to 425 F, add potatoes, drizzle with olive oil, sprinkle with kosher salt, bake 30 minutes; combine butter, garlic, salt; drizzle half of garlic butter over potatoes; bake 10 minutes, broil; remove from oven, drizzle with rest of garlic butter, top with herbs
a pastry cutter
followed by a masher will
chop the berries small
12 oz cranberries, mostly chopped/mashed; 1 stick earth balance vegan butter, soft; 2/3 c brown sugar, 1/2 c unsweetened full-fat cashew milk, 1/2 c maple syrup, 1/4 c molasses, 1.5 c white whole wheat flour, 1 t ginger, 1 t cinnamon, 1/2 t powder, 1 t kosher salt, 1/4 t soda, 2 namaste egg replacer eggs
mix all but berries, pour into buttered cast-iron pan, swirl in berries, 350 F, 35-50 minutes or until knife comes out mostly clean
next time at the store
continue past expensive
vegetable chips
beet greens & stems, sea salt, olive oil
place greens in single layer on oiled foil on baking sheet, drizzle with more oil, sprinkle with salt, 375 F, stirring if needed, until crispy
they will grow more sweet,
tangy, and tender with a
few weeks in the fridge
raw unpeeled beets, distilled vinegar, salt, sugar
pack beets into jars, adding 1 T salt & sugar per pint, cover with vinegar, shake to dissolve, chill
