one haiku, one pic/one recipe, no meat, no/fish, no photoshop
dandelions don’t
want to be told not to come
back up for a week
source, 4 servings
1 eggplant, quartered, sliced, roasted with oil, salt, pepper, 425 F until dark brown; 1/2 lb pasta, cooked; dressing: 3/4 c walnuts, 3 T parm, 1 t minced garlic, thyme, salt, pepper, 2 T sherry vinegar, 1/4 c olive oil, 2 T sundried tomatoes; toppings: 2 oz ricotta salata, parsley, basil, olive oil, sherry vinegar
make dressing in food processor, combine, serve warm or cold
when shaving becomes
tiresome, dump remaining
chocolate in the bowl
previous version, 6 servings, 378 calories
2 c roasted lightly salted cashews, 1 c coffee, 1 c unsweetened cashew milk, 1/2 c maple syrup, 2 T vanilla, 55 g bittersweet chocolate
soak cashews, coffee, milk in fridge overnight; blend with maple syrup, vanilla; shave in chocolate, churn, freeze
sprinkle with sugar
or even cinnamon or
salt before baking
12 servings, 231 calories
1 packet yeast + 1 c warm water, 2 T maple syrup, 2 T olive oil, 1 t kosher salt, 1 c white whole wheat flour, 2 c white flour, 1 c chocolate chips
form a ball, rest 15 minutes in a warm place, make 12 knots on silpat, sprinkle with toppings, rest while oven heats, 350 F, 30 minutes
when the pan smells like
a bakery, it’s time to
flip over the naan
previous version, 4 servings
4 c flour, 1/4 c sugar, 3/4 c plain yogurt, 2 t soda, 2 t salt, olive oil + warm water
form a ball, adding water & oil as needed; rest 30 minutes, make thin rounds, cook each side in a hot un-greased heavy pan
one morning tulip
bulbs reveal the color they
will open into
source, 4 servings
2 cans chickpeas, drained and rinsed; 2 cans coconut milk, 1/4 c olive oil, 1 T minced ginger, 3 T minced garlic, 1 onion, chopped; 12 oz greens, salt, pepper, turmeric, red pepper flakes, 2 c broth, serve with: yogurt, mint, naan
cook oil, spices, onion, garlic until browning; add chickpeas, fry 8 minutes, adding oil if needed; add milk, broth, cook down 30 minutes; wilt in greens
a spring blizzard brings
an autumny recipe
and poem in a dream
1 serving, 380 calories
1/2 c frozen pumpkin puree, 1/2 c frozen spinach, 3 T trader joe’s chipotle black bean dip, 1/2 c cornmeal + 2/3 c lemon juice
microwave, top with pickles
gnocchi from the fridge
section of the store works best
but any will work
source, 4 servings
1 lb gnocchi; leeks, shallots, asparagus, cut up; 1 c frozen peas, 1/2 stick butter, 4 T olive oil, 1/2 c parm, zest & juice of 1 lemon, salt & pepper, parsley, chives, red pepper flakes
bake gnocchi, butter, oil, spices on silpat at 425 F; add leeks, shallots, asparagus after 5 minutes; when brown, add peas, cheese, herbs, lemon; bake until hot
thicker cut veggies
with no salt or oil will
stay more colorful
3 1/4 c flour, 1 packet yeast, 1 T kosher salt, 1 3/4 c warm water, toppings: veggies, herbs, salt, oil
combine, oil dough, rise until doubled, form a rectangle on silpat, decorate while proofing 20 minutes, 400 F, 30 minutes or until bread sounds hollow
save the sugar for
the newly-hung hummingbird
feeder on the deck
24 servings, 78 calories
3 (4-oz size) containers gerber bananas, 6 packets stevia, 1 t salt, 1 T powder, 2 namaste egg replacer eggs, 1 T vanilla, 2 c cornmeal, 1 c white whole wheat flour, 1/2 c unsweetened vanilla almond milk, 2 c frozen blueberries
combine, use silpat, 375 F, 18 minutes
rain dripping off the
roof lands in the cup of a
just-born daffodil
2 cans chickpeas, rinsed and drained; 10-16 oz tahini, 1/2 c lemon juice, 1 T sea salt, 1 T cumin, 1 t minced garlic
food processor: everything but chickpeas, 2 mins, drizzling in cold water until a ball barely suggests itself; add chickpeas, process 3 minutes
haikuveg 