one haiku, one pic/one recipe, no meat, no/fish, no photoshop
roast with oil on
foil until soft and then
broil with the sauce
source, 4 servings
3 eggplants, cut in 6ths; olive oil, 1 c white miso+1 T tamari+1 T sesame oil+1 T rice wine+pinch black pepper; rice, sesame seeds, kimchi
roast oiled eggplants until soft, 400 F; top with sauce, broil until tops are blackening; top with seeds, serve on rice with kimchi
use two baking stones
covered in silpat for the
cookies to spread out
source, 11 servings, 455 calories
2 sticks earth balance vegan buttery sticks, fridge temp; 3/4 c brown sugar, 2/3 c sugar, 1 c flour, 3/4 c cocoa, 3/4 t kosher salt, 1/2 t powder, 1/2 t soda, 1 namaste egg replacer egg, 2 t vanilla, 2 c chocolate chips
beat butter & sugars in stand mixer, mix in rest, make 11 balls, freeze 1 hr on silpat on stones, 350 F, 18 minutes
freeze before proofing
and then proof overnight for
the next day’s breakfast
source, 24 servings
1.5 c warm full-fat nut milk, 2 packets yeast, 1/4 c brown sugar, 4.5 c flour, 1 t salt, 3 frozen sticks earth balance buttery sticks, fillings: chocolate, jam
slice butter, layer on wax paper to 5×8″, smooth or pound with rolling pin, keep chilled; in stand mixer combine milk, yeast, sugar, stand 5 minutes; add salt & 3.5 c flour, dough hook 7 minutes; mix in rest of flour with dough hook; form a rectangle, wrap & chill 1 hr; roll out to 10×16″ on silpat, place butter in center, fold in 3 like a letter, roll out to 10×15″, fold in 3, wrap & chill 1 hr; repeat rolling, folding, chilling 3 more times; after 4th time wrap & chill 8-18 hours; divide dough, keeping half chilled; roll out each half to 12×16″ on silpat, cut into 12 triangles, fill, roll up; proof 2.5 hours on baking sheets with silpat, covered; heat oven to 425, place baking sheets in oven with ice cubes, reduce to 400 F, 10 minutes; 325 F, 10 minutes
cook the vegetables
and the spices on high heat
like for fajitas
source, 4 servings
14 oz extra firm tofu, pressed, cut into 8 triangles; 4 oz vegan feta, cubed; 1 onion, 3 cloves garlic, 1 red pepper, 1 tiny can tomato paste, 1 big can fire roasted diced tomatoes, olive oil, 1/3 c parsley, 1/3 c cilantro, cumin, coriander, smoked paprika, kosher salt, avocado, lemon
slice veggies; heat oil, spices, onion, garlic, pepper, cook until browning; add tomatoes & paste, simmer 10 minutes; add half of herbs, top with tofu & half of feta; 375 F, 10 minutes, broil; top with rest of herbs, feta, avocado, lemon
a big and crunchy
cookie that takes a long time
to finish eating
12 servings, 317 calories
1 c finely chopped walnuts, 1 c chocolate chips, 1 T namaste egg replacer + 1/4 c warm water, 1/2 c brown sugar, 1/2 c sugar, 1 t vanilla, 1 t salt, 1 t soda, 1 c unsweetened vanilla almond milk, 2 1/3 c flour
mix, use silpat, 350 F, 20 minutes, cool on stones
a mourning dove looms
over the chickadees and
the tufted titmice
12 servings, 171 calories
4 (4-oz size) containers gerber bananas, 1.5 c buckwheat flour, 1 T powder, 1 t salt, 1 T vanilla, 1 t cinnamon, 1/4 c d’vash date nectar, 1 c quaker 3-minute steel-cut oats, 1 c unsweetened vanilla almond milk, 1 T lemon juice
mix, use silpat, 350 F, 18 minutes
brown the vegatables
then bake everything
until it’s set up
6 servings
2 potatoes, 1 red onion, 1 tomato, 3 cloves garlic, 3 c kale, 1/2 stick butter, 1/2 c wine, 4 eggs, 1/2 c half & half, kosher salt & pepper, 1/2 c feta, 1/4 c shredded parm, herbs
slice veggies; in cast-iron pan, fry onion, garlic, potatoes, salt & pepper, in butter until browning, add tomatoes & kale, fry 2 minutes; add wine, boil 1 minute; remove from heat, add half & half, crack in eggs, mix; top with cheese; 350 F, 35 minutes until set up, top is brown, and veggies are tender; top with herbs
choose a cabbage with
big leaves and remove thick stems
for easy rolling
4 servings
1 c rice, 1 T spanish rice seasoning, 2 red onions, sliced; olive oil, 1 head cabbage leaves, wilted in microwave; 1 can artichoke hearts, drained; 1 small tomato, sliced; 1 c wine
heat veggies & spices in oil, cook until browning; add rice, cook 1 minute; fill cabbage leaves with rice; return to pan, add wine and cover bottom of pan with water; steam, covered, until rice is done, adding water as needed; remove lid, brown bottom
lemon, balsamic,
allspice: umami instead
of the molasses
previous version, 11 servings, 192 calories
3 c white whole wheat flour, 2 (4-oz size) containers gerber bananas, 6 packets stevia, 1/2 t soda, 1/2 t powder, 1 t salt, 1 T vanilla, 2 t ginger, 2 t cinnamon, 1 t cardamom, 1/2 t allspice, 2 t balsamic, 2 T ground flax, 1/2 c warm water, 1 T lemon juice; frosting: 1 T nut butter, melted; 6 packets stevia, pinch salt, 1 c cocoa, scant 1/2 c warm water
stand mixer until ball forms, roll out on silpat, cut 22 rounds with pastry cutter, bake on silpat, 350 F, 13 minutes; combine frosting ingredients; sandwich
adjust the water
temperature in case the food
processor heats up
3/4 c white whole wheat flour, 1 packet instant yeast, 3 c flour, 2 t salt, 1.5-2 c warm water
food processor, adding water until a ball forms; flour ball, rise 2 hours; form 3 logs with floured hands, rest 20 minutes; form baguettes, slash tops; bake on heated stone, 465 F, 30 minutes
haikuveg 