one haiku, one pic/one recipe, no meat, no/fish, no photoshop
peas & cilantro
harvested from the garden
in a hot rainstorm
2 servings, 400 calories
4 oz ramen, cooked; 1/4 c peas, 1 T cilantro, 2 T chili crisp; sauce: 12 oz silken tofu, 2 T red miso, juice of 2 lemons
blend sauce, toss with hot noodles, add rest
orange newts frozen
in mid step, foot in the air
when the dog passes
24 servings, 100 calories
2 c cornmeal, 1 c almond flour, 1 c flour, 1/4 c namaste egg replacer, 1 t kosher salt, 1 T vanilla, 1 T powder, 10 packets stevia, 2 c cider, 1/2 c mooala vanilla almond milk
mix, use silpat, 350 F, 15 minutes
toast the tortillas
on the grill while the veggies
are still blackening
rice source, veggies source; 4 servings
8 corn tortillas, 1 halved onion, 3 halved peppers; rice: 1 c rice, 1.5 c water, 1 T olive oil, 1 T vegan butter, 1 bunch cilantro, 1 jalapeño, 1 persian dried lime, juice of 1 lime, 2 T onion powder, 1 t kosher salt; beans: 1 lb black beans, 1 t soda, 1 t kosher salt, 1 persian dried lime, 1/4 c maple syrup, 3 T lime juice; cumin salt: juice & zest of 1 lime+1 t cumin+1 t kosher salt
rice: heat oil, butter, salt, cilantro stems, dried lime, onion powder, cook 1 minute, add rice, cook 1 minute; add water, simmer until done; add jalapeño, cilantro leaves, lime juice; beans: soak beans+salt+soda overnight in 2-inches water; add dried lime, cook down, add syrup, lime juice; veggies: grill until blackening on both sides, adding cumin salt on each side; serve rice on grilled tortillas, topped with beans, veggies
five chipmunks under
the bird feeder filling their
cheeks with fallen seeds
8 servings, 400 calories
1 c wheat chef, pinch yeast, 1 t kosher salt, 4 oz unsweetened applesauce, 1 c room temperature apple juice, 4 c flour, 4 oz ghirardelli 70% cacao chocolate squares (.5-oz size), toppings: sea salt, stevia, olive oil
knead all but chocolate & toppings to form ball; rise, covered, room temperature 3 hours; form 8 chocolate-filled envelopes on silpat, add toppings, proof 30 minutes; 375 F, 35 minutes or until browning
bitter lettuce stalks
taste like asparagus when
cooked on a hot grill
1 serving
2 ears corn, 1 shallot, 2 halved tomatoes, 3 big lettuce stalks and/or leaves, 1 thick slice vegan feta, 2 lemons, kosher salt, balsamic glaze, mustard
grill veggies, cheese, lemon until brown, sprinkling with salt & squeezing with lemon as it browns; cut corn from cob, assemble, top with balsamic, mustard
let them rest while the
oven preheats or longer
to get more sour
24 servings, 170 calories
1 c wheat chef, 1 T namaste egg replacer+1/4 c warm water, 1 t soda, 1 t kosher salt, 1 t vanilla, 1 t cinnamon, 6 T olive oil, 3/4 c d’vash date nectar, 1 bag chocolate chips, 2 1/4 c flour
mix, make flattened balls on silpat, sprinkle with coarse salt & stevia, rest 30 minutes, 350 F, 18 minutes
falling asleep when
it’s light out and the birds are
still singing their songs
12 servings, 190 calories
2 c warm earl grey+10 packets stevia+6 T chia+3/4 c ground flax; 1 T vanilla, 1 T powder, 1 t kosher salt, 1 bag lily’s stevia-sweetened chocolate chips, 1.5 c white whole wheat flour
mix, use silpat, 350 F, 18 minutes
old firewood from
the shed stacked beside the peas
to help prop them up
1 c wheat chef, pinch yeast, 1 t kosher salt, 1 t balsamic vinegar, 1 T olive oil, 1/2 c basil, 3 oz sundried tomatoes (not oil-packed), 1 c aquafaba, 1 T vegan grated parm, 2 c flour
stir; chill, covered, 16 hours; fold 8x to form ball; proof, covered, 5 hours; oil ball well and top with more parm & sea salt; 450 F in dutch oven, lid on, 55 minutes
when thinning onions,
carrots, & beets, bring the greens
inside for pesto
2 servings
4 pieces toasted ezikiel bread; hummus: 1.5 c cooked (not canned) chickpeas, 1 t kosher salt, juice & zest of 2 lemons, 1 c aquafaba, 2 t chipotle chili powder, 1/2 t black pepper; pesto: 3 c greens, zest & juice of 2 lemons, 1 shallot, 1 clove garlic, 1 t kosher salt, 1/4 c raw cashews, 2 T aquafaba
hummus & pesto: food processor, adding aquafaba as needed; serve on toast, top with tomatoes & balsamic reduction
chocolate cereal,
cacao nibs, solid chocolate,
chocolate nut butter
16 servings, 165 calories
1 (9.5 oz) box love grown chocolate comet crispies; 1/2 c justin’s chocolate hazelnut & almond butter+3 (55 g) blocks scharffen berger bittersweet chocolate+1 c maple syrup; 1 t sea salt, 2 T cacao nibs
microwave nut butter mixture, add cereal, press into lined 9×13 pan, sprinkle with salt & cacao, chill, slice
haikuveg 