arugula with
flowers, basil with tough stems
herbs & broccoli leaves
6 servings, 250 calories
5 c blanched & rinsed greens, 1 c sunflower seeds, 1 preserved lemon, 1/2 c lemon juice, 1/4 c sugar, 1 t kosher salt, 1 t pepper
blend
june greens pesto
hazelnut & chocolate chip donuts
in the morning 1
purple clematis flower
by evening 20
11 servings, 290 calories
1/2 c hazelnuts, 3/4 c chocolate chips, 1/4 c ground flax, 1 c cornmeal, 1 T vanilla, 1 t kosher salt, 2 t powder, 1/2 c sugar, 1 3/4 c flour, 1 1/4 c mooala unsweetened vanilla almond milk
mix, use silpat, 350 F, 18 minutes
brown sugar & chili crisp baked beans
sizzling shallots
& garlic in chili crisp
& dark brown sugar
source, 8 servings, 335 calories
1 lb mayocoba beans, cooked; 2 T chili crisp, 3 smashed cloves garlic, 2 sliced shallots, 1 c brown sugar, 2 T cider vinegar, 1 t smoked paprika
cook all but beans & vinegar in cast-iron pot 3 minutes; add vinegar, cook 2 minutes, add beans; 350 F, 1 hour
sourdough cardamom biscotti
squirrel hanging upside
down to access the seed from
squirrel proof bird feeder
16 servings, 135 calories
1 c wheat chef, 2 T maple syrup, 1 t kosher salt, 2 t vanilla, 1 T cardamom, 1/3 c chocolate chunks, 1/4 c hazelnuts, 1/3 c warm elmhurst milked hazelnuts, 2 c white whole wheat flour
form log on silpat-covered stone; rest, covered, 5 hours; 350 F, 25 minutes; slice, 350 F, 10 minutes
black & white chocolate cake
a mother deer with
3 little fawns gingerly
leads them to the field
1 2/3 c flour, 1 c sugar, 2/3 c cocoa, 1 t powder, pinch salt, 1/2 c canola oil, 2 c hot water
mix, pour into parchment-lined pie dish, 350 F, 30 minutes; use above frosting, filling, icing
crispy artichoke couscous bowls
artichoke halves cooked
with lemon, oil & salt
tender and crispy
source, 3 servings
9 oz israeli cousous, cooked; 3 halved artichokes, lemon juice, 1 bunch green onions, 1 c cooked peas, olive oil, s&p, 1/4 c dill+mint, 2 smashed cloves garlic+1 c vegan plain yogurt+pinch salt, preserved lemon
roast artichokes, onions, s&p, oil, lemon juice on parchment-lined pan, 425 F, until artichokes are blackening; add peas & half of herbs; top couscous with veggies, yogurt, preserved lemon, remaining herbs
crispy chickpea & brussels sprouts pasta
newborn fawn waits in
the tall grass while its mother
goes for refreshments
source, 3 servings
8 oz pasta+2 c pasta water; olive oil, s&p, 1 can rinsed & drained chickpeas, 2 smashed cloves garlic, 1 lb sliced brussels sprouts, 2 T capers, 1/4 c lemon juice, red pepper flakes, chives
toast chickpeas in oil, s&p; caramelize sprouts in oil, red pepper, s&p, garlic; add pasta, water, half of chickpeas, capers, lemon, chives, cook 5 minutes; top with remaining chickpeas, more black pepper & chives
crispy shallot & oregano bean dip
no need to wash the
bean pot before frying the
shallots in oil
source, 4 servings, 150 calories
2 c cooked cassoulet beans, 1 minced shallot, 1 T olive oil, 1/2 t sea salt, 1 T oregano
fry all but beans until shallot is crispy, add beans, mash, top with more oregano
chocolate swirled banana loaf
a high speed blender
whips & warms up bananas
to melt the chocolate
8 servings, 260 calories
2 c frozen bananas, 6 dates, 2 T vanilla, 1/2 t kosher salt, 1 t powder, 2.5 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk, 1 c lily’s stevia-sweetened chocolate chips
blend in order until chocolate swirls, bake in parchment-lined loaf pan, 350 F, 45 minutes
oregano & sea salt sourdough
12 chickens laying
12 fertilized eggs each yields
many baby chicks
1 c wheat chef, 1 T oregano, 1 t sea salt, 1 T olive oil, 1 T sugar, 1/2 c water, 2 c white whole wheat flour
stir; rest 1 hour, fold; rest 8 hours, fold; rest 14 hours, place loose ball in parchment-lined dutch oven; rest 3 hours, slash top; put in cold oven set to 465 F, covered, 30 minutes; uncovered, 15 minutes; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x
haikuveg 