one haiku, one pic/one recipe, no meat, no/fish, no photoshop
one morning tulip
bulbs reveal the color they
will open into
source, 4 servings
2 cans chickpeas, drained and rinsed; 2 cans coconut milk, 1/4 c olive oil, 1 T minced ginger, 3 T minced garlic, 1 onion, chopped; 12 oz greens, salt, pepper, turmeric, red pepper flakes, 2 c broth, serve with: yogurt, mint, naan
cook oil, spices, onion, garlic until browning; add chickpeas, fry 8 minutes, adding oil if needed; add milk, broth, cook down 30 minutes; wilt in greens
a spring blizzard brings
an autumny recipe
and poem in a dream
1 serving, 380 calories
1/2 c frozen pumpkin puree, 1/2 c frozen spinach, 3 T trader joe’s chipotle black bean dip, 1/2 c cornmeal + 2/3 c lemon juice
microwave, top with pickles
thicker cut veggies
with no salt or oil will
stay more colorful
3 1/4 c flour, 1 packet yeast, 1 T kosher salt, 1 3/4 c warm water, toppings: veggies, herbs, salt, oil
combine, oil dough, rise until doubled, form a rectangle on silpat, decorate while proofing 20 minutes, 400 F, 30 minutes or until bread sounds hollow
save the sugar for
the newly-hung hummingbird
feeder on the deck
24 servings, 78 calories
3 (4-oz size) containers gerber bananas, 6 packets stevia, 1 t salt, 1 T powder, 2 namaste egg replacer eggs, 1 T vanilla, 2 c cornmeal, 1 c white whole wheat flour, 1/2 c unsweetened vanilla almond milk, 2 c frozen blueberries
combine, use silpat, 375 F, 18 minutes
rain dripping off the
roof lands in the cup of a
just-born daffodil
2 cans chickpeas, rinsed and drained; 10-16 oz tahini, 1/2 c lemon juice, 1 T sea salt, 1 T cumin, 1 t minced garlic
food processor: everything but chickpeas, 2 mins, drizzling in cold water until a ball barely suggests itself; add chickpeas, process 3 minutes
after 6 minutes
of baking, cut one open
to see if it’s cooked
source, 12 servings, 240 calories
2 packets yeast + 2/3 c warm water, 1 stick vegan butter, half melted; 1 c plain almond-milk yogurt, 1 c warm full-fat unsweetened cashew milk, 1 T maple syrup, 2 t salt, 4 c white whole wheat flour
combine everything except not-melted butter, rise 1 hr; heat remaining butter in a pan, divide dough, cook each muffin 2-4 minutes/side until golden brown, covered; bake on silpat with cornmeal, 350 F, 6-10 minutes
when sunning on a
warm spring day, face the same way
as the daffodils
source, 8 servings, 150 calories
1 packet yeast, 1.5 t salt, 3 c white whole wheat flour, 1.5 c warm water
form a ball, rise 4 hours covered at room temperature, punch down and re-form a ball with well-oiled hands, rest 30 minutes, bake 450 F in a preheated pot, covered 30 minutes, uncovered 18 minutes
add the sugar last
mix it in just a little
for caramelized swirls
source, 10 servings, 257 calories
1/2 c sugar, 3 (4-oz size) containers gerber bananas, 1/2 c olive oil, 1/4 c unsweetened vanilla almond milk, 1 t cider vinegar, 1 t vanilla, 2 c white whole wheat flour, 1 t soda, 1 t cinnamon, 1/2 t salt
mix, bake in a parchment-lined loaf pan, 325 F, 65 minutes
red wine, red peppers,
red lentils, diced tomatoes,
and crushed tomatoes
source, 4 servings
olive oil, 2 carrots & 1 red pepper, sliced; salt & pepper, 1/4 c capers, drained; tiny can tomato paste, regular can diced tomatoes, 2 T minced garlic, 2 T rosemary, 3/4 c red wine, 1 c red lentils
heat oil, veggies, spices & herbs, cook 3 minutes; add capers, tomato paste, cook 1 minute; add wine, boil 1 minute; add lentils, diced tomatoes, 2.5 c water, simmer until tender
it snows five inches
overnight and blueberries
come from the freezer
source, 10 servings, 188 calories
1 c oats, 1/4 c oat flour, 1 T flax, 1/2 t cinnamon, 1/2 t salt, 1 (4-oz size) container gerber bananas, 1/2 c pecan butter, 1/4 c maple syrup, 1 t vanilla, 1 c frozen berries
mix, bake on silpat, 350 F, 15 minutes
haikuveg 