one haiku, one pic/one recipe, no meat, no/fish, no photoshop
on the equinox
white islands of ice and snow
shrink into the field
1 serving, 550 calories
1 c halved small tomatoes, 1 c pasta, 1/2 c frozen kale, 1/4 c balsamic, 2 c hot water, kosher salt & pepper, red pepper flakes, 1 T herbs, vegan parm
heat all but parm, cook until pasta is done, top with parm
the satisfaction
of a dish that requires
a fork, knife, & spoon
1 serving, 570 calories
2 slices toasted ezekiel bread, 1 can white beans, drained & rinsed; 1 c small tomato halves, 1/4 c balsamic, 1 T herbs, black pepper
microwave all but toast 4 minutes, stand while bread toasts, pour beans over toast, top with more herbs, flaky salt
yesterday’s crocus
shoots crowd together under
this morning’s new snow
previous version, 16 servings, 170 calories
2 c white whole wheat flour, 2 c rye flour, 1 3/4 c unsweetened almond milk+1.5 T cider vinegar, 2 t soda, 1 t kosher salt, 8 packets stevia, 1.5 c raisins, 2 T caraway
mix, bake in 2 parchment-lined loaf pans, 350 F, 45 minutes
potatoes as black
as 6 am at the start
of daylight savings
3 servings
1/2 lb white beans, soaked overnight in 2 inches water, simmered until tender, drained, lightly salted; 6 oz spinach wilted with 1 T lemon juice & 1/2 t kosher salt; kimchi; potatoes: 4 sliced potatoes, 1 big sliced onion, 5 peeled cloves garlic, 2 T olive oil, 1/4 t sherry vinegar, 1 t rosemary, pinch kosher salt
fry potatoes, onion, garlic in oil, salt, rosemary until blackening; deglaze with vinegar, reduce heat, cook until tender; arrange beans, spinach, potatoes, kimchi in bowls
cook onions in hot
oil until crispy and
brown, add tomatoes
source, 4 servings
1/2 lb white beans, soaked overnight in 2 inches water, simmered until tender, drained, salted; 3 big sliced seeded tomatoes, 1 big sliced red onion, 1/4 c canola oil
brown onion in oil, add tomatoes, cook 5 minutes; add beans & 1 c liquid, cook down
use parchment to keep
the silpat from tasting like
onions the next time
source, 10 servings
2 onions, sliced thin, caramelized in 1 T butter+1T olive oil; 8 T butter, 2 3/4 c flour, 1 T sugar, 2 t powder, 1 t soda, 3/4 t kosher salt, 1 c buttermilk, 1 c shredded gruyere
chop together all but onions & cheese, knead in rest, make 10 balls on parchment on stone, 350 F, 25 minutes
a fox digs for moles
same technique as the dog who
watches from inside
16 servings, 150 calories
2 T chia+1/4 c warm water, 1 can pumpkin, 1 t kosher salt, 1 T powder, 1 T vanilla, 3 c oats, 1 c white whole wheat flour, 1 c warm water, 8 packets stevia, 16 oz wegmans raspberry jammin
mix all but jam, put in 9×13 parchment-lined pan, top with jam, 350 F, 50 minutes
chop the oats and cheese
until some is ground up but
still keeping some whole
16 servings, 132 calories
2 c shredded vegan parm, 2 c oats, 1/4 c balsamic, 1 t soda, 1 c warm water, 1 c white whole wheat flour, 1 c frozen peas, 1 c halved small tomatoes
chop oats & parm with pastry cutter, chop in all but veggies, add veggies, bake on parchment, 425 F, 25 minutes
more exciting than
oatmeal with cocoa in it —
top with cinnamon
270 calories
1 (4-oz size) container gerber bananas, 4 packets stevia, 1 t cinnamon, 1 t vanilla, pinch salt, 1/4 t soda, 1/2 c cocoa
mix in mug, microwave 3 minutes, stand 5 minutes
cool the noodles when
cooked and then serve them cold or
at room temperature
source, 4 servings
1 lb noodles, cooked, rinsed with cold water, tossed with sesame oil; sauce: 3 T toasted sesame oil, 3 T tamari, 2 T rice vinegar, 2 T tahini, 1 T peanut butter, 1 T maple syrup, 1 T fresh ginger, 2 t minced garlic, 2 t chile crisp; salad: cuke wedges, rice vinegar, salt, sugar, peanuts
mix sauce, microwaving to soften ingredients; combine noodles & sauce; serve with salad, kimchi
haikuveg 