one haiku, one pic/one recipe, no meat, no/fish, no photoshop
snowdrops disappear
under 5 inches of snow
that falls in one day
source, 2 servings
1 T olive oil, 2 T minced garlic, 2 cans small white beans, rinsed and drained; 1/2 c broth, black pepper, toppings: red pepper flakes, pesto
heat oil, garlic, pepper; add beans, cook 3 minutes, add broth, cook 5 minutes, mashing some beans
blocks of good chocolate
quarantined in the cupboard
for the last 6 months
source, 4 servings
1/3 c sugar, 1/3 c cocoa, 2 T cornstarch, pinch sea salt, 2 c full fat unsweetened almond milk, 6 oz bittersweet chocolate, 1 t vanilla
heat first 5 until bubbling, add chocolate, cook until thickened, remove from heat, stir in vanilla, pour into ramekins
let the brussels sprouts
brown until almost burned and
then add the gnocchi
source, 3 servings
1 lb gnocchi, 1 lb brussels sprouts, halved; zest and juice of 1 lemon, 1 T olive oil, 1 T maple syrup, salt, pepper, red pepper flakes
heat everything except gnocchi, brown sprouts, add gnocchi, brown
black plastic on the
newly-melted garden whips
in the wind like waves
source, 8 servings
1 can pumpkin, 1 can coconut milk, 12 slices bread, cubed; 1 t cinnamon, 1 t nutmeg, 1 t salt, 1/2 c brown sugar, 3/4 c mini chocolate chips
mix, sprinkle top with brown sugar in an oiled 9×13 dish, 350 F, 35-45 minutes
making oven steam:
a little excitement for
a dark, cold morning
source, 16 servings, 195 calories
3 c warm water, 2 packets yeast, 1.5 T kosher salt, 6.5 c flour
combine water, yeast, salt; add flour, stir to form a shaggy dough; rise 2 hours, covered lightly; divide into 2 loose, floured balls on floured silpat; rest 40 minutes; heat a baking stone on the middle rack of the oven and a pan on the bottom rack to 450 F; score loaves and transfer silpat onto stone, pour 1 c warm water into pan, bake 45 minutes or until brown
overnight soaking
expends similar effort
as can-opening
6 servings, 336 calories
16 oz goya dried black beans, 1 T sea salt, 1 T olive oil, 2 T maple syrup, 4 cloves picked garlic, 1 T oregano, 1 T vegetable bouillon, 2 T adobo paste, 1/4 c diced onion
cover beans and salt with 2 inches water and soak overnight, add rest, simmer, covered, until tender, 2-3 hours; cook off excess water
make two rounds, keep one
plain for dipping in soup and
add raisins to one
1.5 c unsweetened cashew milk + 1.5 T lemon juice, 2 c flour, 2 c white whole wheat flour, 1/2 c sugar, 2 t baking soda, 1 t salt, 1/4 c coconut oil, 1 c raisins
knead until crumbly ball forms, make 2 rounds on silpat, 350 F, 45-60 minutes or until firm
as the pond softens
under its coat of winter
ice, so goes this cake
source, 4 servings
1 stick butter melted with 6 oz bittersweet chocolate, 1/4 c cocoa, 3 T sugar, pinch salt, 2 eggs, 2 yolks
whisk sugar, salt, into melted chocolate; whisk in eggs for 50 strokes, whisk in cocoa, divide into buttered and cocoa-d ramekins, 450 F, 7-9 minutes, stand 1 minute, turn out, serve
a bare spot where the
gate swings open: the first shoots
from the autumn bulbs
source, 2 servings
olive oil, 3 T garlic, 1 c full-fat cashew milk, 1 can chick peas and their liquid, 1 can small white beans, rinsed and drained; thyme, sage, nutmeg, salt, pepper, toppings: balsamic reduction, lemon juice, red pepper flakes
cook garlic and spices in oil, add rest, simmer 20 minutes or until thickened
leave the middle soft
like a pancake or crisp it
all like a cookie
6 servings, 299 calories
1 1/4 c almond flour, 3 T sugar, 2 t powder, 1 t cinnamon, pinch salt, 2 T flax, 1/2 heaping c pumpkin, 1 t vanilla, 1 1/4 c unsweetened vanilla almond milk, 1/2 c mini chocolate chips, 1 T coconut oil
put oil in pan and place in oven heating to 375 F, whisk remaining, pour into pan, 40-60 minutes
haikuveg 