one haiku, one pic/one recipe, no meat, no/fish, no photoshop
on the marsh in the
morning darkness 5 different
ducks calling at once
16 servings, 275 calories
1 c sugar, 1 can pumpkin, 5 eggs, 1 t sea salt, 1 T vanilla, 2 t powder, 1.5 c full fat plain vegan yogurt, 3 c white whole wheat flour, 1 bag mini chocolate chips
mix, pour into parchment-lined 9×13 pan, top with cinnamon+more sugar, 350 F, 1 hour
the pan has enough
oil if it laps over
the edge of the dough
1 c wheat chef, 1 T sugar, 2 t sea salt, 3 T olive oil, 3 c flour, 1.5 c warm water
combine all (including oil & salt above), stir 2 minutes, pour into very well oiled 9×13 pan, rest uncovered room temperature 3 hours, dimple & salt top, 425 F, 25 minutes, oil & salt top
in a big enough
mixing bowl the batter can
be divided there
source, 12 servings, 360 calories
1 c wheat chef, 2 c white whole wheat flour, 1 can pumpkin, 3 eggs, 1/4 c full fat plain vegan yogurt, 1/2 c canola oil, 1/2 c sugar, 1/2 c brown sugar, 1 T cinnamon, 1 t powder, 1 t sea salt, 1/2 t soda, 2 t vanilla, 1/2 c cocoa, 1/2 c mini chocolate chips
mix all but cocoa+chips, divide, add cocoa+chips to half, scoop side by side into greased silpat muffin cups, swirl tops, top with more sugar, 375 F, 35 minutes
carrots pulled from the
garden along with chives &
some flat leaved parsley
1 serving, 400 calories
1 c cooked domingo rojo beans, 3/4 c plain full fat vegan yogurt, 1 T pickled jalapeño brine, 1 t smoked paprika, herbs
mash all but herbs, top with herbs, serve with veggies
one egg from each of
the chickens that are laying
array of colors
24 servings, 265 calories
1 c wheat chef, 2 sticks soft vegan butter, 3/4 c sugar, 3/4 c brown sugar, 1 t sea salt, 1 t soda, 1 T vanilla, 3 eggs, 3 c white whole wheat flour, 1 bag chocolate chunks
stand mixer, use silpat, 350 F, 22 minutes
no melting chocolate
& butter in a bowl &
having to wash it
source, 10 servings, 475 calories
1.5 sticks vegan butter, 6 oz bittersweet chocolate, 1 1/4 c sugar, 1/2 t sea salt, 2 t vanilla, 3 eggs, 3/4 c flour
melt butter & chocolate in cast-iron pan, remove from heat & add rest, 350 F, 32 minutes
the low crescent moon
rising over the trees when
it’s still dark outside
source, 12 servings, 350 calories
1 c wheat chef, 1 can pumpkin, 1/2 c canola oil, 2 1/4 c white whole wheat flour, 1 t powder, 1 t cinnamon, 3/4 t sea salt, 1/2 t soda, 1 c sugar, 3/4 c brown sugar, 3 eggs, 1/4 c plain full fat vegan yogurt, 1.5 t vanilla
mix, pour into parchment-lined loaf pan, rest uncovered room temperature 2 hours, 350 F, 85 minutes
just enough oil
on the parchment paper to
keep them from sticking
9 small/medium potatoes sliced very thin, big sea salt, canola oil
arrange potatoes on lightly-oiled parchment covered baking sheet, lightly oil tops, salt tops; 450 F, 20 minutes, stir; 15 minutes, stir; 15 minutes, stir & salt tops; 15 minutes, stir; 12 minutes; rest 12 hours on baking sheet in a warm & dry place
gingerbread cookies
without the leavening &
rolled out & then sliced
previous version, 36 servings, 120 calories
3 c white whole wheat flour, 2 t ginger, 2 t cinnamon, 1 t sea salt, 1/2 t black pepper, 1/2 c canola oil, 1/2 c molasses, 1/2 c brown sugar, 2 T ground flax+1/2 c warm water, 1 c mini chocolate chips
stand mixer, roll out with springerle rolling pin on silpat-covered stone, 350 F, 20 minutes, slice
potatoes fresh from
the garden need to be used
or cured & then stored
6 servings, 240 calories
20 small/medium potatoes, sliced thin; 1 c sliced sundried tomatoes, 2 T rosemary, s&p, 1/4 c balsamic vinegar
layer all but vinegar in parchment-lined cast-iron pan, top with vinegar, 450 F, 90 minutes
haikuveg 