one haiku, one pic/one recipe, no meat, no/fish, no photoshop
himalayan pink
salt on top of tomatoes
brings out their flavor
1 serving, 550 calories
2 flour taco tortillas, 1 c cooked mayocoba beans; toppings: 1 c halved small tomatoes, 1 T truffles in oil, pink salt, herbs
panini press beans inside tortillas, add toppings
mixed in the mixer
in the same order as the
regular cookies
16 servings, 410 calories
2 sticks soft vegan butter, 1 c sugar, 1 c brown sugar, 2 t soda, 2 t vanilla, 1/2 t flor de sal, 1 c almond flour, 3 c white whole wheat flour, 1 bag chocolate chips, 1/2 c unsweetened soy milk
mix, use silpat, 350 F, 20 minutes
the rare occasion
figs sitting on the counter
don’t get ripe enough
12 servings, 230 calories
1 c wheat chef, 8 oz vegan cream cheese, 5 oz full fat vegan maple yogurt, pinch flor de sal, 2.5 c white whole wheat flour; toppings: 6 halved figs, 1 T maple syrup, more flor de sal
mix, form flattened balls on silpat-covered rimmed baking sheet, add toppings, rest uncovered room temperature 3 hours, place in cold oven set to 450 F, 30 minutes
quarter cup measure
is perfect for scooping out
batter into pans
source, 12 servings, 200 calories
cake: 1 c unsweetened soy milk, 1 t vinegar, 3/4 c sugar, 1/3 c canola oil, 1.5 t vanilla, 1 c flour, 1/3 c cocoa, 3/4 t soda, 1/2 t powder, 1/2 t sea salt; icing: 1 c powdered sugar+1/4 c cocoa+3 T unsweetened soy milk
cake: mix, pour into well-oiled silpat muffin pan, 350 F, 20 minutes; frost
from the windowsill
rosemary, oregano,
sage for topping beans
source, 1 serving, 400 calories
1 c cooked mayocoba beans, 1 can no salt whole tomatoes undrained; toppings: vegan parm, balsamic glaze, herbs
heat beans+tomatoes, add toppings
even with baking
powder a rest before the
bake will help it rise
10 servings, 270 calories
1 c wheat chef, 8 oz banana puree, 4 eggs, 10 packets stevia, 1 t sea salt, 2 T vanilla, 1 T powder, 1 bag lily’s stevia-sweetened chocolate chips, 2 c white whole wheat flour
mix, pour into parchment-lined loaf pan, rest uncovered room temperature 4 hours; place in cold oven set to 400 F, 1 hour
vegan polenta
no oven, lighting the stove
or mixer needed
1 serving, 400 calories
3/4 c masa harina+1/2 c warm water; 1/2 c halved small tomatoes, 2 T vegan parm, sage & oregano, balsamic glaze, red pepper flakes
form & slice log of masa dough; arrange slices on plate, microwave 3 minutes, add parm+sage, microwave 1 minute; top with rest+more parm
warm flavors of corn
almond & dark chocolate
just crunchy enough
18 servings, 150 calories
1 c wheat chef, 1 c masa harina, 1 c whole wheat flour, 1/2 c almond butter powder, 1 T vanilla, pinch flor de sal, 1 bag lily’s stevia-sweetened chocolate chips, 10 packets stevia, 1 c unsweetened vanilla soy milk
form log on silpat-covered baking sheet, rest uncovered room temperature 6 hours; 400 F, 30 minutes; slice; 400 F, 15 minutes
the hawk that scatters
passerines from the feeder
doesn’t hunt chickens
source, 16 servings, 450 calories
cake: 2 sticks soft vegan butter, 2.5 c flour, 1 1/4 c sugar, 1 T vanilla, 3 T neat egg replacer+6 T water, 2 t powder, 1/2 t soda, pinch flor de sal, scant c silk whole next milk+1 t cider vinegar; crumble: 1 3/4 c flour+1.5 c brown sugar+1.5 sticks soft vegan butter+1 T cinnamon+pinch flor de sal
mix cake ingredients; pour half into parchment-lined 9×13 pan, add half of crumble, remaining batter, remaining crumble; 350 F, 1 hour
stamping the cookies
& then letting them rest is
how the designs stay
40 servings, 40 calories
1 c wheat chef, 1/4 c neat egg replacer, 2 pinches flor de sal, 1 T vanilla, 1/2 c elmhurst walnut barista maple milk, 1 T maple syrup, 2 c white whole wheat flour
roll out ball on silpat-covered stone with springerle rolling pin, slice & separate, rest uncovered room temperature 3.5 hours, 325 F, 20 minutes
haikuveg 