one haiku, one pic/one recipe, no meat, no/fish, no photoshop
leave the middle soft
like a pancake or crisp it
all like a cookie
6 servings, 299 calories
1 1/4 c almond flour, 3 T sugar, 2 t powder, 1 t cinnamon, pinch salt, 2 T flax, 1/2 heaping c pumpkin, 1 t vanilla, 1 1/4 c unsweetened vanilla almond milk, 1/2 c mini chocolate chips, 1 T coconut oil
put oil in pan and place in oven heating to 375 F, whisk remaining, pour into pan, 40-60 minutes
freeze dried raspberries
and bananas pressed on top
add a little crunch
20 servings, 151 calories
3 (4-oz size) containers gerber bananas, 1/3 c molasses, 1/2 c cashew butter, 1 t salt, 1 t cinnamon, 1 T vanilla, 1 T powder, 1/4 c chia, 1 c freeze dried fruit, 3 c white whole wheat flour, 1/2 c unsweetened vanilla almond milk
mix, use silpat, 400 F, 15 minutes
snow creeps away from
the house; when no one watches
the dog digs his holes
16 servings, 253 calories
3 c white whole wheat flour, 1 c powdered sugar, 7/8 c olive oil, 2 T lemon juice, 1 T rosemary, 1/2 c mini chocolate chips, sea salt, for top
form a crumbly dough with hands, press into an oiled pan, sprinkle with salt, 325 F, 45-60 minutes
fifty-six degrees:
the first time thoughts go beyond
hot cocoa or tea
1 serving, 250 calories
1 c unsweetened vanilla almond milk, 1 (4-oz size) container gerber bananas, 1 c frozen raspberries, 2 packets stevia, 1/4 c cocoa
blend
a night of camping:
coats smell like wood fire smoke
the rest of the week
peppers, onions, garlic, mushrooms, potatoes, salt, cumin, paprika, chili powder, olive oil, canned black beans, drained and rinsed; canned corn, drained; canned diced tomatoes, maple syrup, lime juice, cilantro, tortillas, vegan cheese
broil veggies, spices, oil, until blackening; simmer beans, corn, tomatoes, syrup, lime, cilantro, spices, oil; make quesadillas with veggies inside or out, beans on top; serve with hot sauce
a smell memory:
summer days when it’s too hot
to use the oven
previous version, 10 servings, 214 calories unfrosted, 481 calories frosted
1.5 c flour, 1/2 c sugar, 1/4 c cocoa, 1 t soda, 1/2 t salt, 1/2 t cinnamon, 1/4 t powder, 1/2 t vanilla, 1/2 c canola oil, 1 T distilled vinegar, 1 c warm water, frosting: 8 oz earth balance buttery sticks, room temp; 1/2 c cocoa, 1 T vanilla, 2 c powdered sugar
mix, pour into oiled rice cooker bowl (even if nonstick), cook 45-60 minutes or until a knife comes out clean; one-button models: cycle back into cook mode after 5 minutes on warm mode, repeat
open can — don’t drain
open freezer — don’t defrost
in cooker — don’t stir
4 servings, 360 calories
1 T olive oil, 1 T maple syrup, 1/4 c frozen diced onions, 1/4 c frozen pumpkin puree, 3 T sweet pickled jalapenos, cumin, smoked paprika, black pepper, 1 can goya black beans, 1 c wild rice, 1 c water
place in rice cooker in above order, cook
a legitimate
hobby: making things vegan
that usually aren’t
8 servings, 164 calories
1 T coconut oil, 2 c unsweetened cashew milk, 1/4 c chia + 3/4 c warm water, 1 t vanilla, 2 T sugar, 1 1/3 c flour, 1 c frozen berries
place oil in a 9-inch pan in a preheating 400 F oven, whisk remaining except berries, pour batter into pan, add berries, sprinkle with additional sugar, 50-60 minutes until edges are golden and pulling away from pan and a knife comes almost clean from middle
no chocolate chips or
melted blocks of chocolate, just
good cocoa powder
source, 12 servings, 189 calories
10 T miyoko’s cultured vegan butter, melted; 2 namaste egg replacer eggs, heaping 3/4 c cocoa, pinch salt, 1/2 t vanilla, 1 1/4 c sugar, 1/2 c flour
stir vigorously, bake on parchment in an 8-inch pan, 325 F, 50 minutes
the freezing point of
maple syrup: negative
seventy degrees
24 servings, 149 calories
1 can pumpkin, 2 namaste egg replacer eggs, 1 T powder, 1 T vanilla, 1 t salt, 1 c maple syrup, 1 c white flour, 2 c white whole wheat flour, 1 c mini chocolate chips
mix, use silpat, 375 F, 20 minutes
haikuveg 