one haiku, one pic/one recipe, no meat, no/fish, no photoshop
a few minutes in
between stirrings will give the
flavors time to meld
1 serving, 400 calories
1/2 c basil, 2 T pickled jalapeño liquid, 1 T vegan parm, 1/2 t sea salt, 1 t olive oil; to serve: warm bread, black pepper, balsamic glaze
mash with spoon back 3x, resting 1 minute between; serve on bread & top with rest
even famous french
chefs agree that gratins don’t
have to contain cheese
source, 6 servings
olive oil, s&p, herbs, 2 T capers, 2 T minced garlic, 3 sliced onions, 5 sliced tomatoes, 6 sliced potatoes, panko
bake 1st 6 in oven-safe pan 400 F, 15 minutes; layer in rest, distributing onion mixture, ending with oil+panko; bake 2 hours
add orange liqueur
or another extract for
more enhanced flavor
source, 4 servings
3 T maple syrup, scant 1/2 c sugar, 10 oz unsweetened chocolate, 1 orange herbal tea bag, 3 1/4 c water
boil all but chocolate & tea, add rest, steep 5 minutes, remove tea bag, chill 12 hours, blend, churn, freeze
the clematis in
full bloom, purple on one side
white on the other
12 servings, 275 calories
3/4 c soft almond butter, 1 c wheat chef, 1/4 c namaste egg replacer, 1 c masa harina, 1 T powder, 1 T vanilla, 1 t sea salt, 1 c molasses, 2.5 c frozen raspberries
mix, use silpat, 400 F, 20 minutes
a little oil
sea salt & sugar makes a
loaf for everyone
1 c wheat chef, 2 c flour, 1 t sea salt, 1/4 c sugar, 1/4 c canola oil, 2 t vanilla, 3/4 c water
stir, rest 1 hour; fold, rest 3 hours; fold, rest 2 hours; fold, cover & chill 18 hours; gently place in parchment-lined dutch oven, rest 5 hours; slash top, top with more sugar, salt, oil; place in cold oven set to 500 F, 30 minutes covered; 10 minutes uncovered; 10 minutes on oven rack; rests: covered, room temperature; folds: 8x
teenage chicks are still
small enough to fit through holes
in the chicken fence
24 servings, 180 calories
4 c white whole wheat flour, 1/2 c namaste egg replacer, 1 c brown sugar, 1 T powder, 2 T vanilla, 1 t salt, 1 bag chocolate chunks, 3 c water
mix, use silpat, 400 F, 15 minutes
maseca only
comes in bags too big for just
making tortillas
10 servings, 200 calories
1 c wheat chef, 1 t sea salt, 1 T vanilla, 1 T canola oil, 1/4 c maple syrup, 2 c masa harina, 1 c white whole wheat flour, 2 c water
stir, rest 1 hour; fold, rest 2 hours; fold, rest 8 hours; fold, rest 12 hours; gently place in parchment-lined dutch oven, rest 5 hours; slash top, top with more syrup, salt, oil; place in cold oven set to 500 F, 45 minutes covered; 25 minutes uncovered; 10 minutes on oven rack; 10 minutes oven off; rests: covered, room temperature; folds: 8x
baked tofu can come
from the oven or from the
store in a package
source, 1 serving, 450 calories
1 c cooked pozole, 4 oz baked tofu, 1/4 c tomatillo salsa; toppings: greens, chips, picked red onions, balsamic glaze
heat 1st 3, add toppings
10 minutes to rest
& then slice between bakings
is just enough time
previous version, 32 servings, 155 calories
1 stick soft vegan butter, 1/2 c pecan halves, 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
form 2 logs on silpat-covered baking sheet; 350 F, 30 minutes; slice; 350 F, 10 minutes
there is no rule that
says that mug cakes have to be
only for dessert
1 serving, 500 calories
4 oz broken angel hair, 1 sliced tomato, 1 T balsamic vinegar, basil+red pepper flakes, 1/4 c frozen peas, 2 T grated vegan parm, 1/3 c water
combine, microwave until pasta is al dente, rest; top with more parm+pepper+herbs & balsamic glaze
haikuveg 