one haiku, one pic/one recipe, no meat, no/fish, no photoshop
pickle the raisins
& onions in vinegar
& then add oil
source, 4 servings
dressing: 1/2 c raisins, 1/4 c cider vinegar, pinch salt, 1 T sugar, 1 T sesame oil, 3 T olive oil, 1/2 red onion, sliced; 2 cut up heads broccoli, 1 sliced apple, 2 chopped green onions, s&p, 1/2 c toasted nuts & seeds, 1 c sliced grapes
combine all dressing ingredients but oils, rest 10 minutes, add oils; add dressing to rest
when they’re right by the
sliding glass door mourning doves
have a pinkish hue
source, 4 servings
1 lb gnocchi, olive oil, 5 cut up tomatoes, 1 T balsamic vinegar, s&p, herbs; 1/2 red onion, sliced
cook gnocchi in oil until golden, add to rest, top with more herbs
left in the oven
after it’s off will ensure
no doughy middle
1 c wheat chef, 1 can pumpkin, 1/4 c sunflower seeds, 1 t sea salt, 1.5 c rye flour, 1/2 stick melted vegan butter, 2 c flour
stir; rest 4 hours, fold; rest 2 hours, fold; rest 12 hours, place loose ball in parchment-lined dutch oven; rest 3 hours, slash top; place in cold oven set to 465 F, covered, 35 minutes; uncovered, 15 minutes; on oven rack, 400 F, 20 minutes; oven off, 15 minutes; rests: covered, room temperature; folds: 8x
the clematis vine
surpasses itself every
day with more blossoms
source, 1 serving, 300 calories
1 c cooked chickpeas, 1 sliced shallot+1/4 c sliced fennel+2 t cider vinegar+s&p; 1 t olive oil, herbs, balsamic glaze
rest shallot mixture 1 hour, stirring once; add peas & oil, top with rest
dough fermenting in
the refrigerator while
its owner travels
1 c wheat chef, 1 c water, 1 T olive oil, 1 t kosher salt, 1 T maple syrup, 1/2 t vanilla, 2 T diastatic malt powder, 2 c white whole wheat flour
stir; rest 1 hour, fold; rest 3 hours, fold; cover & chill 32 hours; place in parchment-lined dutch oven, rest 12 hours, slash top; put in cold oven set to 465 F, covered, 30 minutes; uncovered, 10 minutes; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x
after a rainstorm
fluffy chickens look like they
went through the dryer
8 servings, 250 calories
3 c oats, 1.3 oz freeze dried raspberries, 1/4 c unsweetened shredded coconut, 1/2 c cocoa, 1 t kosher salt, 2 T olive oil, 1/2 c maple syrup, 1 T vanilla
blend, gently press onto silpat-covered stone, 350 F, 30 minutes
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
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
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
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
haikuveg 