one haiku, one pic/one recipe, no meat, no/fish, no photoshop
before sunrise is
it worth turning the lights on
for 15 minutes?
source, 4 servings
kernels from 5 ears microwaved corn, 2 c halved small tomatoes, zest & juice of 2 limes, 3 T olive oil, salt, 3/4 c cut up basil+cilantro
mix
2 chipmunks fighting
sounds like the pew pew pews of
a video game
1 c wheat chef, 3 c flour, 3 t powder, 1 t salt, 2 T sugar, 12 oz beer
mix, pour into parchment-lined loaf pan, 375 F, 45 minutes
cocoa powder, white
mini chocolate chips & dark
mini chocolate chips
12 servings, 465 calories
1 stick soft vegan butter, 1.5 c brown sugar, 1/4 c namaste egg replacer+1/2 c warm water, 1 t soda, 1 t kosher salt, 2 t vanilla, 1/2 c cocoa, 1 c white whole wheat flour, 1 c white flour, 1 c mini chocolate chips, 1/2 c mini white chips, 1/2 c hazelnuts
mix, use silpat, 375 F, 20 minutes
two big medjool dates
with pits & stems removed &
cut up with scissors
source, 12 servings, 140 calories
1 3/4 c white whole wheat flour, 1/3 c oats, 2 t powder, 1/2 t soda, 2 T brown sugar, 1/2 t kosher salt, 5 T cold vegan butter, 1/2 c elmhurst milked cashews+1/2 t cider vinegar, 2 cut up dates
chop together, make flattened balls on silpat-covered stone, 400 F, 15 minutes
avocadoes &
apples right from the freezer
into the blender
10 servings, 290 calories
1.5 c wheat chef, 2.5 c sliced apples, 2/3 c cubed avocado, 1 c brown sugar, 1/4 c ground flax, 1 t kosher salt, 1 T vanilla, 2 c white whole wheat flour
blend fruit & thaw to fridge temp, mix in rest, pour into parchment-lined loaf pan, rest 1 hour, 350 F, 70 minutes
grill the veggies &
then par-grill the pizza crusts
before topping them
source, 3 servings
toppings: 2 sliced tomatoes, basil, vegan mozzarella, 2 ears grilled corn, 1 sliced grilled red onion; dough: 1 c wheat chef+1.5 c flour+1/2 c water; 2 c flour, 3/4 c water, 1 t salt
stir chef mixture, rest overnight; stir in flour & water, rest 1 hour; fold in salt, rest 30 minutes; fold & rest 30 minutes 3x; form 2 well-oiled disks, grill both sides; top, grill; folds: 8x; rests: covered, room temperature
brown the ramen in
the veggies & oil &
then add the white beans
source, 4 servings, 500 calories
3 c cooked marcella beans, 8 oz ramen, s&p, 1 T olive oil, 2 sliced carrots, 1 sliced shallot, 1 smashed clove garlic, s&p, red pepper flakes, zest & juice of 2 lemons, 1 c greens & herbs, vegan parm
brown veggies & spices in oil, add ramen, brown; add beans, lemon, water to cover, simmer until done; add greens, top with parm
a loaf of stale bread
an exercise in endless
possibilities
source, 24 servings, 215 calories
5 c cubed bread, 1 1/4 c sugar, 1.5 sticks soft vegan butter, 1/4 c namaste egg replacer+1/2 c warm water, 2 t vanilla, 1/2 c white whole wheat flour, 1 t powder, pinch salt, 1 bag chocolate chips
food processor; use silpat, 375 F, 30 minutes or until bottoms are browning
top with chocolate
to mimic eating a big
peanut butter cup
source, 4 servings
2 c unsweetened oat creamer, 1 c nut butter, 1 t vanilla, pinch salt; 3/4 c maple syrup, reduced by 1/3
blend, freeze
it takes a week to
realize there haven’t been
any chickadees
dough: 1 stick frozen vegan butter, 1 c flour, 1/2 c almond flour, 1/4 c vegan full fat plain yogurt, 1-3 T ice water, 1 t sugar, pinch salt; wash: 1 t vegan yogurt+1 T maple syrup; filling: 1/2 c sugar, zest of 1 lemon, 3 T cornstarch, pinch salt, 5 c strawberries, sliced
chop together dough, form ball, chill 2 hours; combine filling ingredients; roll out dough, place on parchment-covered rimmed baking sheet, add filling, fold edges; brush with wash; 400 F, 40 minutes
haikuveg 