Category Archives: Vegan Mofo 2010

>Vegan MoFo Day Thirty: Lunch

>I’ve been bad. I started work (hooray!), and I stopped blogging. Probably because I leave my house at 6:30, and get home close to 7:00, eat dinner, sleep, and do it all again. Blogging hasn’t been at the top of my list – surviving my first week definitely has.

Anyway, I’ve been making my lunch every day, I thought I’d share.

Lunch, day two: wrap filled with avocado, leftover Celebration Loaf, spinach, veganaise, deli mustard, and daiya mozzarella. Pistachios. Two sliced fuyu persimmons. Mini candy canes

Lunch, day four: more pistachios, Gramma’s date apricot cookies (they’re the only vegan cookies she knows how to make, so she makes them all the time), and soba noodles with tofu cubes and broccoli.

Today, my lunch was all brown, so I didn’t bother with a picture – Peanut butter and home-made cherry jam on whole wheat bread, pistachios, and another date apricot cookie.

Tomorrow, I’m having this awesome Moroccan stew that my dad makes. I’ll post the recipe tomorrow.

Do you have any great lunch suggestions? I’m always looking for some.

>Vegan MoFo Day 23: Breakfast

>Breakfast is, undoubtedly, my favourite meal of the day.

Usually, I have toast topped with avocado and nutritional yeast, and, on occasion, I add a small bowl of cereal. Sometimes I’ll change it up and do a green smoothie. Even more rarely, I’ll make pancakes.

This morning, I made something completely different. This Tofu (for) Breakfast Sandwich from Food From a Former Fat Girl. It was great. She is a vegetarian, not vegan, and she topped the sandwich with provolone cheese. I added a bit of Daiya mozzerella shreds instead.

Last week, I made quite a few breakfast scrambles. They’re super easy, and if you haven’t ever done it, I recommend making an attempt. Hopefully, you’ll fall in love.

Basic Tofu Scramble:
Firm Tofu (for one scramble, I usually use 1/8 or 1/16 of a block – depending on how many veggies I throw in) – pressed
turmeric
onion powder
lemon pepper
garlic powder
salt
Veggies of choice. I use mushrooms, sweet peppers, some jalepeno, greens, or whatever else I have in the fridge. I love to top it with avocado.
Mix tofu and spices together – mash tofu with a fork while you mix.
Throw chopped veggies in a pan and cook most of the way. Add tofu. Heat through – I like mine a bit toasty.
If you have it, add some “We Can’t Say Its Cheese” or other vegan cheese of your choice.

Top with avocado, try not to eat it too quickly

>Vegan MoFo Day 21: Vegan Po’ Boy Sandwiches

>Today is my dad’s birthday. For his birthday dinner, he wanted Poor Boy Sandwiches, and I wanted to join in. Dad got his “real” Poor Boys, and I made some Bulgur Po’ Boys. They were tasty, but a little mushy. I think the problem was that I didn’t bake them before I boiled them in spicy roux.

Meatfree Balls (Balls of Bulgur? Meatless Balls? Bulgur “Meat”balls? Its Not Meat – balls? Seriously, thinking of a name for this one just kept my mind in the gutter, I’ve got nothin’)

For Meatballs:
1C Bulgur
2C Mushroom Stock

4T ground flax seed

6T water
1 can Dark Red Kidney Beans
1 small-ish white onion, finely chopped
3 cloves garlic
1T Olive Oil
a shake of cumin
a shake of coriander
a shake of cayenne
Breadcrumbs – I toasted two large slices of bread, and pulsed it in my tiny food processor

Cook bulgur in mushroom stock. Set aside.
Whisk flax and water togeher, set aside.
In large bowl, mash kidney beans with a fork. Add bulgur, onion, garlic, olive oil, cumin, cayenne, and coriander. Mix well. Add breadcrumbs. Mix well. Let refrigerate for an hour.
Roll in to 20 balls. If you keep your hands a bit wet, they’ll roll more easily.
Spray a cookie sheet with olive oil. Broil (400*) for about 15 minutes, turning at 10, until golden. This, I did not do, so you may have to change the cooking time. I will update when I do it myself!


Stop here, add to your favourite pasta sauce, eat with bbq sauce on a sandwich, whatever, or, continue and make Po’ Boy Sandwiches.

2T Olive Oil
1/4C flour mixed with a few shakes of creole seasoning
1 small, thinly sliced, yellow onion
1 12oz bottle of your favourite amber beer
1C water
a few T fresh parsley

Add a few tablespoons of vegetable oil to a pan. Heat. Add flour, stir constantly to make a dark brown roux. Add onion. Sprinkle with salt, pepper, and a bit of cayenne. Cook, stirring constantly, until onions are soft. Slowly add water and beer. Bring to a boil. Let thicken, about 10 minutes. Add bulgur balls. Let simmer, uncovered, for about 20 minutes.

For sandwiches, Use French bread, slathered in Veganaise and your favourite mustard. Top with your favourite white vegan cheeze.

>Vegan MoFo Day Eighteen: Heavenly Potatoes and a product review – We Can’t Say Its Cheese!

>I got a coupon for a free tub of We Can’t Say It’s Cheese. So, I drove all the way to Whole Foods today to pick one up. I got the Cheddar Spread. Totally worth the trip.

For dinner, I was just going to eat soba noodles again, but, with this tub of not-cheese sitting in my fridge, waiting to be consumed, I had to make grilled cheese and tomato soup. It was awesome. The spread was a little nutty, it got really melty, and went perfectly with my soup.

Follow WayFare Foods  on Facebook and/or Twitter, for your chance to get coupons for We Can’t Say It’s Cheese. Every day, they pick a new state to send coupons to.

Tomorrow, breakfast, cheesy tofu scramble. Nom!

This recipe is my favourite holiday side dish, and, it might be the dish I miss most from my omni days. This is the first year I’ll be making a vegan version.

Aunt Nicci’s Heavenly Potatoes:
6 medium potatoes, boiled whole until almost cooked
1 recipe Condensed Cream Soup Substitute (Original recipe calls for 1can cream of mushroom soup, undiluted, so I may add mushrooms to the cream soup recipe)
1/2C Earth Balance
1C Tofutti Better Than Sour Cream
1/3C chopped green onion
1 1/2C Cheddar Daiya

Grate potatoes and add remaining ingredients; mix well. Bake at 350* for 45 minutes.

>Vegan MoFo Day Seventeen: Recipe Review and Thanksgiving, part one

>Today is just a roundup day. The only exciting food thing I did today wasn’t my own recipe. It came from The PPK in October. Its a recipe from Isa’s upcoming cookbook (which I cannot wait to get). It was the Miso Soba Stir Fry with Greens and Beans, and it rocked my socks. Its also probably the healthiest meal I’ve eaten in weeks. Instead of adzuki beans, I used a can of red kidney beans. I also used rainbow chard from my garden, instead of Swiss chard.

Thanksgiving is a week away. Panic is about to set in. I think I know what I’m going to be eating, and I think its going to include this stuff:

Field Roast Celebration Roast. This thing is so delicious. You should all do your best to try it sometime. (and, FYI, right now, Savemart is carrying it!)

Heavenly Potatoes, veganized. This is my aunt’s recipe, I’ll post it tomorrow.

Maple Yams (to-die-for) I’ll also post this recipe tomorrow

Fruit Salad

I’m making rolls with this great recipe from Colleen on VegWeb. Honestly, its the only yeasty bread recipe I have ever had success with.

Dessert – My sister is making (vegan) pecan pie – my favourite!, and I’m making Pumpkin Cheesecake with Candied Cranberries. Again. I made it last year, and it was a big hit.

I feel guilty – this was probably the laziest Vegan MoFo post ever. Tomorrow, I’ll be better. and I’ll give you lots of yummy recipes.

What are you eating for Thanksgiving?

>Vegan MoFo Day Sixteen: Hominy and Waffles

>This morning, I made waffles. I don’t think I have ever actually made them myself. I have fond memories of my dad making them, but I haven’t had home-made waffles in years. The recipe was the Ginger Pear Waffles from Vegan With a Vengeance. They were awesome. I have a ton of leftovers, and will be happily eating them for the rest of the week.

Last night, for dinner, I made a hominy casserole recipe that my gramma gave to me. It looked like it was going to be great. I was excited. It ended up being not so great.

I am giving you the recipe, because I think it has potential. The red is what I will do differently next time.

2 cans hominy, drained
1/2C butter I’m just going to leave it out next time
1/2 can drained, chopped chilies I used a whole can, and I will again next time
1C tofutti’s Better than Sour Cream I’ll just use 1/2C next time
1/2C vegan milk Leaving this out next time too
1C your favourite vegan cheese – I used Daiya
Salt and Pepper to taste
I think maybe next time I’ll add some greens or something too.

Mix together in a casserole dish. Bake at 350* for 35-40 minutes.

The recipe, as is, ended up being practically a soup. Very rich, kinda gross soup.

I saved the leftovers though. I’m going to bake a potato tonight, and I’ll reheat a bit of this and pile it on top – I think it’ll be okay.

Update:
Over a baked potato, this was alright. Its really, really rich. If i do it again, I’ll try it with a layer of mashed potato over the top of the casserole.

>Vegan MoFo: Iron Chef Weekend 2

>

If you missed last weekend’s Iron Chef challenge, you missed a lot of great potato recipes.
This weekend, the secret ingredient is quinoa. Never heard of it? Its a glorious little grain – it is a complete protein, and is 12-18% protein. It can be used in place of rice (or any grain, for that matter), in any dish.
Some tips on cooking with quinoa: ALWAYS rinse it very well. If you don’t, it’ll be bitter. You have been warned. Whenever possible, toast it before cooking. I usually just toast it in the same pan I’m going to add the water to.
Iron Chef Quinoa Cookies
1Cup Earth Balance

1 cup firmly packed brown sugar
1/2C sugar

2T ground flax seed + 6T water
1tsp vanilla
2C flour
1tsp baking soda
1tsp cinnamon
dash of salt
3C cooked red quinoa*
1C dried cherries

    1C chopped walnuts
    *When cooking the quinoa, add 1tsp cinnamon and 1tsp nutmeg to the water.
    Whisk flax and water together. Set aside.
    Cream sugars and EB together.
    Add flax mixture and vanilla. Mix well.
    In separate bowl, mix flour, cinnamon, salt, and baking soda. Mix in to sugar mixture.
    Mix in quinoa, cherries, and walnuts.
    Bake at 350* for 12 minutes.

    >Vegan MoFo Day Twelve: Cupcakes and more Vegan With a Vengeance

    >Tonight I made my second Vegan With a Vengeance recipe. Green Thai Curry. With a few changes. I didn’t have cilantro, so I used basil. Next time I will use cilantro. I also didn’t have any bell peppers (which is odd, because we always have some sort of pepper in the house), so I just left them out. It was good. I will definitely make it again, and I can’t wait to eat the leftovers.

    Pumpkin Spice Cupcakes with Maple Frosting:

    1TBL Raw Apple Cider Vinegar
    1.5C Pumpkin Spice Silk
    2 3/4C Flour
    2tsp baking soda
    1/2tsp baking powder
    dash of salt
    1tsp pumpkin spice
    1C Sugar
    1/2 C vegetable oil
    1tsp (or, if you’re like me, a large splash) of vanilla

    Preheat oven to 350*
    Mix the ACV with the Silk. Set aside (Its going to curdle, that’s okay!)
    Mix dry ingredients
    Vegetable oil and vanilla with the curdled Silk. Slowly mix in to dry ingredients. Once combined, put in to muffin pan. These rise pretty well, so only fill about 3/4 of the way to the top.
    Bake for about 20 minutes.

    Frosting:
    1 cup Earth Balance margarine or shortening
    2 3/4 cups Powdered Sugar
    2 tablespoons Brown Sugar
    2 tablespoons Maple Syrup



    In mixing bowl, add EB, brown sugar, and maple syrup. Mix well. Slowly add powdered sugar. Beat until you have soft peaks.


    Frost cupcakes. Top each with a pecan and a sprinkle of pumpkin spice.

    >Vegan MoFo Day Eleven: Crockpot Baked Potato Soup

    >Okay, I was honestly a little skeptical when I first heard of baked potato soup, but, like I said the other day, I love potatoes. So I had to try it.

    Crock Pot Baked Potato Soup:
    1C water
    2C veggie stock
    1T BBQ sauce (Be sure you don’t buy one that contains worcestershire sauce – it contains fish!)
    4C chopped, peeled potatoes
    1/2C chopped carrots
    1/2C chopped onion
    1 garlic clove, minced
    1T dried parsley
    1C non-dairy milk
    3T flour
    Garnish:
    Tofutti Better Than Sour Cream
    Daiya Cheddar Cheese
    sliced green onion
    Throw first eight ingredients in to crock pot. Let cook on high approx 6 hours (or until potatoes are mash-able). Mash potatoes – don’t worry if they’re not perfectly pureed. In separate bowl, whisk non-dairy milk and flour together. Whisk into soup mixture. Let cook one more hour.
    To serve, top individual bowls of soup with Tofutti, Daiya, and green onion.

    >Vegan MoFo Day Ten: Caramels, Vegan With a Vengeance, and Tater-tot Casserole

    >Monday, I made my first Vegan with a Vengeance recipe. Maple Mustard Glazed Potatoes and Sting Beans. Except I didn’t have any baby potatoes, and I didn’t have any string beans. I cut a few regular potatoes into 1 inch cubes. Instead of string beans, I used Brussels sprouts. It turned out great.

    Tonight for dinner, I made “White Trash Tater Tot Casserole with Daiya” from  Snarky Vegan. Confession: this is the first time I have ever had tater-tot casserole. Ever. My mom hates casseroles, so, its only recently that I’m discovering the glory that is the casserole.
    This was awesome. I cut it in half, and used a 14oz bag of mixed veggies (corn, asparagus, and carrots), and added a few handfuls of Morningstar Farms Meal Starters Chick’n Strips. I will definitely be making this again. Thank you, Snarky Vegan!
    I made caramels today. It took ages, but, they taste so amazing. This is my gramma’s favourite holiday treat.
    Aunt Nicci’s Caramels 
    2C Earth Balance
    2C light corn syrup
    2 pounds dark brown sugar (4.5 cups)
    dash of salt
    2 cans coconut milk
    2tsp vanilla
    lightly grease a jellyroll pan. set aside.
    In a large saucepan, melt EB on low heat. Add corn syrup. Mix well. Add brown sugar and salt. Stir until dissolved. Add coconut milk. Stir over medium heat until heat reaches 245 degrees. (For my aunt, who lives at sea level, it takes about 15 minutes. For me, at about 4,000ft above sea level, it ended up taking close to an hour and a half). Stir constantly.
    Remove from heat and add vanilla.
    Pour into jelly-roll pan. Let cool completely. Cut into 1 inch squares. For me, this made about 130 caramels.
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