one haiku, one pic/one recipe, no meat, no/fish, no photoshop
5 ingredients
a simple scone for spreading
something sweet on top
12 servings, 260 calories
1 can pumpkin, 1 pumpkin can water, 10 packets stevia, 1 bag chocolate chunks, 1 lb rye flour
mix, use silpat, 425, 15 minutes
well-oiled hands &
work surfaces allow for
just shallow frying
8 servings
2 c warm cider, 2 t yeast, 1 t salt, 1/4 c sugar, 2 T canola, 4 c flour
form ball; rest, covered, 2 hours, room temperature; form balls with holes with oiled hands, place on oiled wax paper, cover with oiled wax paper; rest, room temperature, 2 hours; shallow fry on both sides in canola oil; serve with cinnamon & powdered sugar
red breasted nuthatch
appears after a summer
of only white ones
source, 6 servings
1 egg, 1 c ricotta, 1 c grated parm, 1 c grated fontina, 1 1/4 c water, 3 T olive oil, 1 t kosher salt, pinch nutmeg, pinch black pepper, pinch red pepper flakes, 3 t minced garlic, 6 oz baby spinach, 3 T sage+thyme, 1 thinly sliced unpeeled acorn squash, 8 oz pasta
mix all but 1 T oil & 1/2 c parm; place in oiled dutch oven, top with rest; 350 F; 1 hour, covered; 30 minutes, uncovered; broil; rest 30 minutes
storing acorn squash
on the vines until the frost
comes too many times
dough: 1 c wheat chef, 3 c flour, 1 t kosher salt, 1.5 c water; toppings: 2 t poppy seeds; 2 sliced onions+olive oil+kosher salt
brown onion mixture; combine dough ingredients, rise until doubled, gently spread on oiled-parchment-lined baking dish, dimple top, rest 30 minutes, add toppings, 425 F, 35 minutes
butter ramekins
with an upward motion to
ensure good rising
source, 10 servings
1 c sugar, 6 yolks, 10 whites, 1 c whole milk, 1 t coffee extract, 4 T flour, 4 T cocoa, 8 oz bittersweet chocolate, 2 t vanilla, 1 t kosher salt
butter & sugar ramekins; whisk & gently heat 3/4 c sugar, yolks, milk, coffee, flour, cocoa, chocolate, vanilla until smooth & slightly thickening; beat whites, salt, remaining sugar to stiff peaks; fold in rest; fill ramekins, place in 425 F oven, reduce heat to 375 F, 18 minutes
it takes a few weeks
to realize no squirrels have been
eating the bird food
source, 1 serving, 450 calories
10 sliced raw brussels sprouts+parsley+s&p+sugar+lemon juice+sliced pickled jalapeños; 1 c cooked royal corona beans, 2 T pecans, vegan cheese, pickled beets
rest sprouts mixture 30 minutes, spoon over beans, top with rest
if using an egg
microwave it in a well
down in the lentils
source, 1 serving, 500 calories
1 c cooked lentils+1 T dijon+1 T balsamic vinegar+s&p; 3 grilled carrots, 1 egg (optional), parsley
heat lentil mixture & cook egg in middle, top with rest
brussels sprouts so thick
the stalks have to be cut down
with a sharp hand saw
source, 9 servings, 190 calories
1 can pumpkin, 1/2 c maple syrup, 3/4 c cocoa, 1/2 c white whole wheat flour, 1/3 c justin’s nutella, 1.5 t vanilla, 2 t pumpkin pie spice, pinch salt, 1.5 t soda, 1/4 c chocolate chunks
mix, bake in parchment-lined cast-iron pan, 360 F, 40 minutes, chill & slice
pasta for when the
pasta machine or even
rolling out feels hard
source, 4 servings
veggies: 1 acorn squash, 2 beets, 2 c brussels sprouts, 2 carrots, olive oil+brown sugar+s&p; pasta: 2 c flour, s&p, 3 eggs, 1 c milk, 4 T butter, herbs; seeds: acorn squash seeds, olive oil, salt, sugar
veggies: cut up, toss with olive oil mixture, roast at 425 F until brown; pasta: mix all but butter & herbs, cook tablespoon-fulls in boiling salted water; brown in butter, top with herbs; seeds: combine, 350 F until caramelized
whole acorn squashes
grilled until tender & then
peeled, seeded & mashed
1 c wheat chef, 4 c acorn squash, 1/4 c cider, 1 t sea salt, 1 c dried pears, 2 c white whole wheat flour
stir, rest 4 hours; fold, rest 6 hours; fold, rest 16 hours; place in parchment-lined loaf pan, rest 2 hours; 350 F, 90 minutes; rests: covered, room temperature; folds: 8x, dough is wet
haikuveg 