one haiku, one pic/one recipe, no meat, no/fish, no photoshop
left on the counter
to proof during the day &
baked in the evening
12 servings, 310 calories
1 c wheat chef, 1/2 c sugar, 1 t sea salt, 4 oz pumpkin puree, 4 oz banana puree, 1 c chocolate chunks, 5 eggs, 2.5 c white whole wheat flour
mix, pour into parchment-lined cast-iron pan, rest uncovered room temperature 8 hours, place in cold oven set to 350 F, 40 minutes
pour leftovers in
little jars & chill for some
pots de crème later
6 servings
chocolate: 12 oz unsweetened chocolate, 3 c half+half, pinch salt, 1 c sugar, 1 t vanilla; whipped cream: 1 c cream, 1 T vanilla, pinch salt, 1 c sugar
chocolate: slowly melt, stirring; cream: beat; top chocolate with cream, cocoa, cinnamon sticks
when done pour in jars
then carefully process or
keep in the cold chain
previous version, 16 pints
2 pecks tomatoes, quartered; 6 peeled bulbs garlic+6 sliced sweet onions+olive oil; 20 c sugar, 4/5 c salt, 1/2 c chili oil
roast onion mixture 425 F until browning, add all but oil, divide into several pots & cook down until darkening & turning syrupy, add oil
the last hummingbird
went to the feeder a week
later than last year
8 servings, 312 calories
1 c wheat chef, 2 eggs, 1 t sea salt, 9 packets stevia, 1 T pumpkin spice, 2 c white whole wheat flour, 3/4 c unsweetened vanilla soy milk, 1 bag lily’s stevia-sweetened chocolate chips
knead 2 minutes, place in parchment-lined loaf pan, rest uncovered room temperature 8 hours, place in cold oven set to 350 F, 1 hour
some medjool dates make
the leather a little more
leathery & sweet
12 small pears, 6 dates, 1/2 c maple syrup
blend, spread on greased-wax paper covered dehydrator racks, 95 F, 44 hours
justin’s nutella
& white whole wheat flour makes
them breakfast brownies
source, 14 servings, 300 calories
1 c wheat chef, 1/3 c white whole wheat flour, 2 eggs, 1.5 c soft justin’s nutella, 1 c vegan maple buttercream
mix, spread in parchment-lined cast-iron pan, 350 F, 22 minutes, cool & frost
some enhancements for
corn & tomatoes at the
end of the season
source, 6 servings
kernels from 5 ears corn, 1 lb pasta; 2 chopped tomatoes+1/2 sliced red onion+lemon juice+salt; basil+parsley+mint; olive oil+minced garlic+salt+red pepper flakes, vegan ricotta
toast garlic mixture, remove from pot; cook pasta, adding corn at end, drain; combine pasta, garlic, veggies; top with herbs & ricotta
this year’s baby chicks
have never seen the leaves turn
bright orange & red
source, 10 servings, 240 calories
6 eggs, 2 c milk, 2 c flour, 1 t salt, 1 stick melted butter minus some for greasing
beat, pour into greased pans, 375 F, 50 minutes, slash tops, bake 5 more minutes
entirely whole
apples can be blended in
a high speed blender
20 small apples, 2.5 c cider, 2 T cinnamon, 1/2 c maple syrup
blend, spread on greased-wax paper covered dehydrator racks, 95 F, 22 hours
the dehydrator
working around the clock fills
the house with good smells
8 servings, 300 calories
1 c wheat chef, 1 1/4 c cider, 1 t sea salt, 1/4 c canola oil, 1 T vanilla, 1 T cinnamon, 3 c white whole wheat flour
knead 3 minutes; chill covered 27 hours; make pretzels on oiled silpat, proof uncovered room temperature 2.5 hours; boil 30 seconds/side in 4 c water+1 T soda+2 T maple syrup; place on oiled-silpat covered baking sheet, top with sugar & more oil/sea salt; 450 F, 25 minutes
haikuveg 