one haiku, one pic/one recipe, no meat, no/fish, no photoshop
sweat the eggplant: salt
it and then dry it off when
30 minutes pass
source, 4 servings
3 asian eggplants, wedged, sweated; 2 T gochujang+1 T tamari+2 T maple syrup+1 T sesame oil+2 t minced garlic; 1 bunch scallions sliced lengthwise, fried in olive oil until crispy; some greens left raw, kimchi
in hot oil after removing scallions, sear eggplants on each side until brown; deglaze with sauce, top with scallions & kimchi
bake on the solstice
and they’ll be ready before
the sun is awake
previous version, 20 servings, 262 calories
3 c buckwheat flour, 2 t ginger, 2 t cinnamon, 1 t salt, 1/2 t black pepper, 1/2 t soda, 1/2 t powder, 1/2 c canola oil, 1/2 c molasses, 1/2 c brown sugar, 1 T namaste egg replacer + 1/2 c warm water; toppings: 10 oz chocolate chips, melted, sea salt
use stand mixer; bake 2 logs on silpat, 350 F, 20 minutes; slice, 350 F, on silpat, 15 minutes; drizzle with chocolate on wax paper, sprinkle sea salt while chocolate is wet
the smell of toasting
almonds in a dry pan fills
the winter kitchen
source, 4 servings
2 c toasted slivered almonds, 6 c shredded kale leaves, 1.5 c olive oil+4 crushed garlic cloves+1 t kosher salt+juice of 1 lemon, parm or nutritional yeast
remove garlic cloves from dressing after 30 minutes, toss
woodpeckers don’t look
like their identifying
pictures in bird books
source, 8 servings
2 c flour, 1 T powder, 3/4 t salt, 1 stick cold vegan butter, 1/2 c full fat cashew milk, 2 sticks soft vegan butter + 1/4 c maple syrup
chop together all but maple butter until pea sized lumps, make 8 rounds on parchment, 425 F, 15 minutes, serve with maple butter
zest & juice of 1
lemon, orange, & grapefruit
& the grand marnier
1/4 c melted butter, 2 c flour, 1 2/3 c sugar, 1 t salt, 1 t powder, 1/2 t soda, 2/3 c milk, 2/3 c olive oil, 3 eggs, 1/3 c grand marnier, zest & juice of 1 lemon, orange, grapefruit
mix, bake in buttered pie dish, 350 F, 55 minutes
start after lunch so
farro can have its hour
of simmering time
source, 6 servings
olive oil & vegan butter, 2 c mirepoix, kosher salt & pepper, 6 c broth, 4 cloves peeled garlic, 1 c dry farro, 1 can small white beans, drained & rinsed; 1 can diced tomatoes & liquid, 1/4 c parsley, 1/4 c basil
cook mirepoix & garlic in fat & spices until translucent; add beans, tomatoes, farro, broth, simmer until tender; turn off heat, add herbs
shovel off the snow
so the birds can eat the seeds
they knocked to the ground
12 servings, 135 calories
2 c buckwheat flour, 2/3 c cocoa, 1 T powder, 1 t salt, 1 T vanilla, 4 packets stevia, 3 (4-oz size) containers gerber bananas, 1 c unsweetened vanilla almond milk
mix, use silpat, 350 F, 15 minutes
chop nuts & veggies
in the food processor just
short of a puree
source, 4 servings
1 lb tagliatelle, cooked; 1 lb mushrooms, 1 c toasted walnuts, 2 c mirepoix, olive oil, salt & pepper, 1/2 c white wine, tiny can tomato paste, 2 c broth, 1/2 c half & half, parm
process mushrooms, walnuts, mirepoix in food processor separately; cook mushrooms in oil in single layer until browning, toss with salt, remove; cook mirepoix in oil and salt until almost dry; add mushrooms, walnuts, pepper, cook 2 minutes; add wine, cook 2 minutes; add tomato paste, cook 2 minutes; add stock, simmer until thick; add half & half; serve over pasta, top with parm
sometimes it takes 2
or even 3 bowls to make
a chocolate cake
10 T butter + 1 1/4 c chocolate chips, melted; 6 eggs, separated; 1/2 c cocoa, 1 t cinnamon, 1/2 t cayenne, pinch salt, 1/2 c brown sugar, 1/2 c sugar
beat whites & sugar to form soft peaks; beat yolks, brown sugar, cocoa, spices; mix in melted chocolate; fold in whites, bake in buttered pie dish, 350 F, 38 minutes
shy cardinal pairs
watching the crowded feeder
from surrounding trees
10 servings, 300 calories
1 can pumpkin, 3.5 c rye flour, 2 namaste egg replacer eggs, 1 T powder, 1 t kosher salt, 1 T vanilla, 2 T olive oil, 1/2 c maple syrup, 1/2 c mini chocolate chips, 1/2 c unsweetened vanilla almond milk, toppings: stevia, cocoa, cinnamon
mix, pour in oiled loaf pan, sprinkle toppings, 350 F, 60 minutes
haikuveg 