one haiku, one pic/one recipe, no meat, no/fish, no photoshop
stand on a stool to
make the most of gravity
when rolling them out
source, 4 servings
2 1/4 c flour, 3/4 t kosher salt, 1/4 c olive oil, 1/2 c water
knead until smooth, roll 4 pieces, prick holes, sprinkle with more salt, 500 F on floured stones, 7-12 minutes until golden
snowsuits alternate
with life jackets — it’s april
in the hall closet
previous version, 20 servings, 56 calories
1.5 c white whole wheat flour, 1/2 c cocoa, pinch salt, 2 t canola oil, 5 T warm water, 6 T maple syrup
form a log, freeze 20 minutes, slice, bake on silpat, 400 F, 15 minutes
vegan or dairy
yogurt or milk, full fat or
no fat will all work
4 T eden agar agar flakes, 2 c unsweetened milk, 2 c unsweetened yogurt, 1/3 c sugar, 2 T pear vodka
boil milk and agar, simmer 5 minutes, turn off heat, add rest, chill in oiled pie dish 4 hours or until set, top with toasted nuts and honey or maple syrup
whisking by hand might
take less time than washing the
electric beaters
3 pears, sliced thin; 3 eggs, 1/2 c flour, 1/2 c sugar, pinch salt, 1 T pear vodka, 1.5 c unsweetened soy milk
arrange pears in an oiled and floured pie dish; beat eggs until foamy, beat in rest, pour into dish, 350 F, 50 minutes or until middle is mostly set
different casts of mud
from the undersides of each
different pair of shoes
source, 4 servings
20 small tomatoes, roasted at 425 F until wrinkled in olive oil, thyme, salt, pepper; 2 cans small white beans, rinsed and drained; 2 T olive oil, 2 T minced garlic, 1 sliced onion, red pepper flakes, 1 t veggie bouillon, black pepper, 1/2 c parsley, zest & juice of 1 lemon
heat oil, garlic, onion, red & black pepper, bouillon, cook 5 minutes, add beans, 1.5 c water, cook, mashing some, 5 minutes; add tomatoes and liquid, heat through; add parsley and lemon
with a cocoa for
breakfast to meet the daily
required chocolate
24 servings, 85 calories
2 (4-oz size) containers gerber bananas, 2 namaste egg replacer eggs, 1 c cocoa, 6 packets stevia, 1 t soda, 1 t salt, 1 T vanilla, 2 T canola oil, 1/2 c lilly’s stevia-sweetened dark chocolate chips, 1 c unsweetened vanilla almond milk, 2.5 c white whole wheat flour
mix, use silpat, 375 F, 20 minutes
while they cook: run, then
brush off the dog’s dirty feet,
they will be ready
10 servings, 366 calories
2 lbs dried pinto beans + 1 T sea salt soaked overnight covered in 2 inches warm water, 1/3 c molasses, 1 T olive oil, 1 can diced tomatoes, 1 tiny can tomato paste, chipotle tabasco, smoked paprika, onion powder, oregano, dried mustard, 1/4 c balsamic, 1/4 c oj
simmer everything but balsamic and oj, covered, adding water if needed, a few hours or until tender; add rest, cook off excess water
when excess oil
can be poured without breaking
it’s ready to flip
1 lb spaghetti, cooked and cooled; 2 c marinara, 1 c parm, olive oil, red pepper flakes
combine everything except oil, heat 3 T oil in a nonstick pan, add rest, press down, cook 20 minutes on medium heat, rotating pot for even cooking, if oil is not bubbling at the sides, add oil; pour off excess oil and turn out to flip, repeat on other side, turn out, stand 10 minutes
in the woods, last fall’s
leaves are an orange and red
crumbly topping
1 1/4 c flour, 1 c sugar, 1/3 c cocoa, 3/4 t soda, 1/2 t salt, 1/3 c canola oil, 1 t vanilla, 1 t cider vinegar, 1 c water, 1/2 c mini chocolate chips
mix in an 8×8 pan, 325 F, 40 minutes or until a knife comes out clean, dust with powdered sugar
boiling water,
a warm oven, everything
bagel seasoning
source, 12 servings, 170 calories
4 c flour, 2 packets yeast, 1.5 c warm water, 1 T sugar, 1 T salt, boiling bath: water + 2 t soda, brushing: melted vegan butter + maple syrup, toppings: raisins & cinnamon, rosemary & sea salt, everything bagel seasoning
combine water, yeast, sugar, stand 10 minutes; add flour, salt, knead 10 minutes; rise 1 hour; divide dough and knead in inside toppings; make 12 balls, poke a hole in middles, stretch out slightly; boil each side for 1 minute; place on silpat, paint with butter + syrup, sprinkle remaining toppings; 375 F, 30 minutes or until brown
haikuveg 