one haiku, one pic/one recipe, no meat, no/fish, no photoshop
all in one sheet pan
lined with parchment & no oil
dredged in some cornstarch
4 servings
2 lbs extra firm tofu pressed, 1 kabocha squash, 1 red onion, 2 broccoli crowns, salt, cornstarch; sauce: 1 c balsamic vinegar+2 T lemon juice+2 T dijon mustard+2/3 c maple syrup; rice
slice veggies & tofu, toss with cornstarch+salt; 425 F, 1 hour; broil; serve with sauce & rice
unsweetened chocolate
cocoa powder & only
1/2 c sugar
previous version, 16 servings
1 stick vegan butter fridge temp, 1 c flour, 1/3 c cocoa, 1/4 t soda, 1/2 c sugar, 1/4 t salt, 2 T chickpea flour, 1/2 t vanilla, 3.5 oz unsweetened chocolate
food processor, use silpat, 350 F, 25 minutes
pecans toasted in
the toaster oven on some
aluminum foil
source, 22 servings
1 c toasted pecans, 2 c flour, 2 sticks vegan butter fridge temp, 2/3 c powdered sugar, 2 t vanilla, 1 t salt, 1/2 t powder
food processor, use silpat, 325 F, 30 minutes
look out the window
at night & see the cats on
their latest sojourn
20 servings, 200 calories
1 c wheat chef, 1.5 c maple syrup, 3/4 c chocolate chunks, 2 T cocoa, 1 c almond butter powder, 1 T vanilla, 1 T powder, pinch sea salt, 2 c white whole wheat flour
mix, form log on silpat-covered baking sheet; 350 F, 35 minutes; slice; 350 F, 15 minutes
make the glaze thin &
dip the cooled donuts into
a bowl filled with it
previous version, 8 servings
1/2 c original silk+2 t cider vinegar, 1/2 t vanilla, 1/2 c canola oil, 1/2 c maple syrup, 2 c flour, 1/2 t salt, 2 t powder, pinch nutmeg, pinch cinnamon; glaze: powdered sugar+original silk
mix, use oiled silpat, 350 F, 18 minutes; glaze
unsweetened chocolate
shaved with a microplane &
added to the dough
previous version, 75 servings, 45 calories
3 c flour, 2 t ginger, 2 t cinnamon, 1 t salt, 1/2 t black pepper, 1/2 t soda, 1/2 t powder, 1/2 c canola oil, 1/2 c molasses, 1/2 c brown sugar, 2 T chickpea flour, 1/2 c warm water, 1 oz unsweetened chocolate shaved
stand mixer, cut out, 350 F, 15 minutes
the silicone bread
pan allows for no washing
of sticky glass bowls
1 c wheat chef, 2 c dried tomatoes, pinch sea salt, 1 T sugar, 1/2 c olive oil, 3 T oregano, 1 c water, 2 c white whole wheat flour
mix in silpat, chill covered 24 hours; salt top; place in cold oven set to 420 F, 30 minutes lid closed; 35 minutes lid open; 5 minutes on oven rack; cool in oven
campanelle cooked
in pureed pumpkin with herbs
& dried tomatoes
1 serving, 500 calories
3/4 c uncooked pasta, 8 oz pumpkin puree, 2 c dried tomatoes, 2 c water, 1/4 c lime juice, herbs; toppings: vegan parm, balsamic glaze, red pepper flakes, more herbs
simmer, add toppings
it’s all white outside
dehydrated tomatoes
are waiting in jars
1 c wheat chef, 2 c dried tomatoes, 1 T lime juice, 1/4 c olive oil, 1/4 c herbs, 3 c white whole wheat flour, 1 t sea salt, 1.5 c water
mix, place in parchment-lined cast-iron pan, rest covered room temperature 4 hours, oil & salt top; place in cold oven set to 475 F, 25 minutes covered, 15 minutes uncovered, 10 minutes on oven rack; 350 F, 15 minutes on oven rack; 5 minutes oven off
cider vinegar
baking soda, vanilla
all make them fluffy
previous version, 10 servings, 550 calories
dough: 1 c full fat oat milk, 1 T cider vinegar, 1 t vanilla, 3/4 c maple syrup, 3/4 c canola oil, 3.5 c white whole wheat flour, pinch sea salt, 2 t soda, 1 t nutmeg; glaze: 1 1/4 c chocolate chunks, 1/4 c full fat oat milk, 1 t vanilla
dough: mix, use oiled silpat; 350 F, 22 minutes; glaze: melt together
haikuveg 