one haiku, one pic/one recipe, no meat, no/fish, no photoshop
one muffin powers
a morning run through the snow
with sneakers and spikes
previous version, 24 servings, 238 calories
5 (4 oz-size) containers gerber bananas, scant c sugar, 4 c white whole wheat flour, 2/3 c canola oil, 4 T whole chia seeds, 1 t salt, 2 t powder, 2 t soda, 1 c mini chocolate chips
mix, drizzling in water if necessary, use silpat, 350 F, 20 minutes
summer is over
many open sleeves of grahams
from past campfires
1 stick melted butter, 1 sleeve grahams, 2 T sugar processed in the food processor and pressed into the bottom of a pie dish; 1 c warm milk, 1 c sugar, 3 T flour, 1 T cocoa, 3 yolks lightly beaten, 2 T butter, 1/2 t vanilla, 1/4 t salt; fresh whipped cream made with vanilla extract and sugar
in a pan, combine the sugar, flour, cocoa, milk, yolks; cook 5 minutes or until thick, remove from heat and add butter, vanilla, salt; chill in crust, top with whipped cream and cocoa
the pile of squash
from the now-frozen garden
slowly gets smaller
6 servings
1 large spaghetti squash, halved and roasted at 425 F with bouillon paste or miso, maple syrup, and olive oil, removed from rind when cooked; 1 sauteed onion, 1 can artichoke hearts, drained; 1 small can tomato paste, 1 can diced tomatoes, Italian seasoning, cheese or vegan cheese
oil a cast-iron pan, spread squash in the bottom, followed by veggies, tomatoes and paste, spices, cheese; 425 F until top is brown
good olive oil,
just enough brown sugar, and
vanilla extract
previous version, 18 servings, 169 calories
2c flour, 1/2 c sugar, 1/2 c brown sugar, 1 t salt, 1 t soda, 1 t vanilla, 2/3 c chocolate chips, 1/4 c unsweetened cashew milk, 1/4 c olive oil
knead until a very crumbly dough forms, wet hands or drizzle in warm water if necessary; make 18 flattened balls on parchment, 325 F, 18 minutes
smooth on the outside
caramelized on the inside
with some chocolate chips
source, 12 servings, 197 calories
5 (4 oz-size) containers gerber bananas, 3 c oat flour, 2 c unsweetened cashew milk, 1/2 c stevia-sweetened chocolate chips (optional), cinnamon (optional)
mix until combined, spoon into silpat donut pans, 350 F, 75 minutes or until cooked through
tired feet, snow flakes
in the air, standing right next
to the fireplace
source, 4 servings, 412 calories
olive oil, 1 chopped onion, 2 grated carrots, 4 t garlic, coriander, turmeric, chili powder, salt, pepper, 6 c broth, 1 lb red lentils, zest and juice of 2 lemons; 5 c kale leaves, rubbed with oil and salt, baked at 425 F until crispy
cook veggies in oil and spices until soft, add lentils and crisp them a little before adding broth, simmer until tender, immersion blender, add lemon and zest, season to taste, serve with kale
make coconut rice
then fry it so it soaks up
even more oil
source, 4 servings
2 c rice cooked in one can coconut milk, salt, pepper, and 1 c water or as needed, cooled; 1/4 c canola oil, 1/2 c chopped scallions
heat oil and add rice and half of the onions, press until flat, fry on both sides until crispy, garnish with more onions
bulbs are just planted;
across the world someone is
harvesting crocus
1 c unsweetened cashew milk heated in the microwave with one pinch saffron, cooled to wrist temp; 3 T coconut oil, 2 T sugar, 1 packet yeast, 3 c flour, pinch salt; for the filling: coconut oil, sugar, chopped chocolate
add yeast, oil, and sugar to milk and saffron and wait until yeast foams; knead in flour and salt, adding more flour if dough is sticky, knead 10 minutes; rise until doubled, stretch into a rectangle and sprinkle with filling, roll lengthwise and slice in half lengthwise, leaving an inch uncut at one end, twist sections together and then close into a ring; proof 30 minutes, bake on parchment, 350 F, 30 minutes or until golden
fluffy and light, the
cake tastes like a graham cracker
with caramelized pears
2 sticks butter, room temp; 2/3 c brown sugar, 4 bosc pears, quartered and peeled; 2 c flour, 1 t powder, 1 t ginger, pinch salt, 1/4 t soda, 1/2 t nutmeg, 2 eggs, 1/2 c molasses, 3/4 c water, for the sauce: 1/2 stick butter, 1/2 c sugar, 1 egg yolk, 2 T water, 2 T bourbon
place one stick butter in a cast-iron pot in a 350 F oven, when melted, stir in 1/3 c brown sugar and arrange pears in the pan, bake 20 minutes or until soft; cream remaining butter and brown sugar, beat in eggs, mix in remaining ingredients on slow speed; spoon batter over pears in over and bake until a knife comes out clean, about 30 minutes; let stand 10 minutes and run a knife around cake before turning out carefully; for the sauce: heat butter and sugar on the stove, add yolk and water and simmer 5 minutes, stirring; remove from heat and stir in bourbon
for the roasted squash
use very little oil
to mimic french fries
source, 10 servings
5 c butternut squash, cubed, roasted in the oven with salt, pepper, olive oil, smoked paprika; 1 onion, sliced thin and caramelized on the stove in oil; 1 lb orecchiette, cooked al dente; 1 lb kale leaves, 1/4 c fresh sage, chopped; 1 c cream, 1 c white wine, 2 c broth, 2 t minced garlic, 1 c raw butternut squash cubes
heat the raw squash with oil and garlic and cook 5 minutes, add 1/2 c broth and reduce 5 minutes, add kale, onion, wine, and remaining broth and reduce 10 minutes, add cream and reduce heat, add sage, pasta, and squash, serve with parm
haikuveg 