one haiku, one pic/one recipe, no meat, no/fish, no photoshop
fermenting in the
refrigerator for a
whole day and 1 night
1 c wheat chef, 2 c flour, 2 t sea salt, 2 eggs, 2 T honey, 1/2 c silk whole next milk; toppings: 1 egg+canola oil+more honey & salt
knead 2 minutes, cover & chill 24 hours, braid with oiled hands on well-oiled parchment-covered rimmed baking sheet, add toppings, place in 100 F oven, 1 hour, set oven to 350 F, 35 minutes
after browning the
butter toast the white chocolate
in the same hot pan
2 sticks browned butter, 1.5 c brown sugar, 2 T molasses, 1 T ginger, 2 eggs, 2 T vanilla, 2 c flour, 2 t powder, 1 t cinnamon, 1 t salt, 1/4 t allspice, 1/4 t black pepper, pinch cloves, 3 oz melted & lightly browned white chocolate
mix all but chocolate, pour into parchment-lined square pan, 350 F, 30 minutes, top with chocolate
peas from the freezer
directly in the batter
give the right liquid
1 serving, 375 calories
2 eggs, thyme+rosemary+oregano, black pepper, 1/4 c peas, 2 oz diced vegan mozzarella, 1 T dijon, 2 T flour, 2 T unsweetened soy milk; toppings: more pepper+herbs, balsamic glaze
mix, microwave, add toppings
very sticky dough
gently pressed onto parchment
will bake beautifully
2 servings, 500 calories
dough: 1 c wheat chef+1 c flour+1/2 t sea salt+1/4 c warm water; toppings: 1/2 c tomato jam, 2 T vegan parm, basil
knead dough 2 minutes, press into parchment-lined cast-iron pan, add jam+parm, rest uncovered room temperature 3 hours, place in cold oven set to 475 F, 35 minutes, top with basil
when the pumpkins are
too old to sit on the stoop
the chickens want them
12 servings, 210 calories
1 c wheat chef, 1 bag lily’s stevia-sweetened chocolate chips, 5 eggs, 1 t sea salt, 1 T vanilla, 8 packets stevia, 2 c white whole wheat flour
mix, gently press into greased silpat donut pans, rest uncovered room temperature 3.5 hours, 350 F, 15 minutes
filling bird feeders
chickadees grabbing some seed
before they’re hung up
previous version, 32 servings, 155 calories
1 stick soft vegan butter, 80 pretzel sticks (2.5 oz), 1 c sugar, 1/4 c namaste egg replacer+1/2 c warm water, 2 t vanilla, 1 t sea salt, 3 t powder, 3 c white whole wheat flour, 1 bag chocolate chunks
mix, form 2 logs on silpat-covered baking sheet; 350 F, 30 minutes; slice; 350 F, 10 minutes
last year’s woodpeckers
hover by the window where
the suet was then
12 servings, 320 calories
1 c wheat chef, 4 eggs, 4 oz banana puree, 1 c sugar, 1 t sea salt, 1 T vanilla, 2 c masa harina, 1 c mini chocolate chips, 1 c silk whole next milk
mix, pour into parchment-lined cast-iron pan, top with cinnamon & more sugar, rest 3 hours uncovered room temperature, place in cold oven set to 350 F, 70 minutes
depending on the
toppings it could be breakfast
dessert or dinner
source, 6 servings
1/4 c vegetable oil, 2 c flour, 1/4 c sugar, 1 T cinnamon, 2 t powder, 1 t soda, 1 t salt, 1 can pumpkin, 1.5 c soy milk+1 t distilled vinegar, 2 eggs, 1 c mini chocolate chips
mix, pour into oiled baking dish, 425 F, 18 minutes
the thinnest ice on
the pond on a cold morning
a thrown rock breaks it
1 c wheat chef, 2 c whole wheat flour, 1 c warm water, 3 T honey, 1/4 c vegetable oil, pinch sea salt flakes
stir, rest covered warm place 3 hours, gently place in parchment-lined loaf pan, top with more honey+oil+salt, rest 1 hour uncovered warm place, 350 F, 75 minutes
a high pitched rooster
crowing alongside of his
1 year old father
8 servings
1 lb cranberry beans+1 lb rio zape beans, cooked; 14 oz pasta, big can tomato sauce, 1 can diced tomatoes undrained, 1 can corn drained, 1 can artichoke hearts drained, 1 c brown sugar, 3 T chipotle chili powder, 1 T onion powder, 1 T oregano, 1 T cumin, 3 T balsamic vinegar; toppings: parsley, red pepper flakes, chips
combine, cook until pasta is done, serve with toppings
haikuveg 