Category Archives: meatless monday
Lately, I’ve been craving salads like crazy (I imagine his has something to do with all the junk food and comfort food I’ve been eating since late summer). So, inspired by a photo I saw on Pinterest, I made a week’s worth of salads in mason jars.
They’re so easy to make and I love having something to grab on my way out the door in the morning. It makes a great time-saver if you make them ahead of time.
The concept is simple: put your dressing on bottom and top with your salad toppings and then, your greens. When you want to eat it, just dump it into a bowl and enjoy. I have a bowl that folds flat that is perfect for carrying to work (from The Pampered Chef!).
The salads keep for a solid 5 days without getting soggy.
The top jar is (bottom to top):
Salsa, avocado, black beans, and spinach.
The next photo is:
(Front) Orange dressing, mandarin orange slices, sunflower seeds, and spinach.
(Back) spicy tahini dressing, cucumber, radish, sunflower seeds, spinach.
Avocado, creamy mustard vinaigrette, cucumber, cranberries, sunflower seeds, spinach.
Crock Pot Mac and Cheese Soup
Warning, this feeds a LOT of people. I had a big serving and have enough for probably 6 more servings.
Broccoli – about 3 Cups
4C Nutritional Yeast
about 2tsp salt
1 1/2 C flour
1/2 tsp garlic powder
1/4 tsp mustard powder
6C water (you may need to add more, depending on how much your soup cooks down. Just add it in a bit before you serve it – I added two more cups)
4T margarine (I used Earth Balance)
a splash of lemon juice
4tsp prepared yellow mustard
a few shakes of cumin (I didn’t measure this one)
about a half bag of Daiya Mozzerella shreds
Throw your broccoli in the slow cooker on high for 20-30 minutes to cook a bit. Add everything but the macaroni to the slow cooker and mix well. Cook on low for 2 hours. Add the macaroni, cook on high for another hour. Add extra water if necessary.
Crock Pot Berry Crisp
1lb strawberries, greens removed, roughly chopped
3C boysenberries (or use whatever you have locally available)
1 1/2T cornstarch
Mix ingredients in crock pot
1/2C Brown Sugar
a few tablespoons Earth Balance (mix it up and use their new coconut spread!)
mix everything but the margarine in a separate bowl, spread evenly over berries. place bits of margarine over topping. Cook on high two and a half hours. Uncover and let sit with heat off for about a half hour before serving.
Eat with vegan ice cream.
Next time I make this, I think I’m going to throw about a half cup of chopped pecans into the topping.
>Today is Meatless Monday. I’m sure you already knew that, but did you also know its World Vegan Day and the beginning of Vegan Mofo?
Now you do.
When I asked friends and family what they wanted to hear from a vegan blog, one of the top suggestions was a post on going vegan. Today seems like the appropriate day to discuss going vegan. This is a long topic, so I’m going to divide it in to two days.
If you’re thinking about going vegan, or if you’re an omnivore who just wants to play around with the occasional meal, I’m here to help. I’ve compiled a list of my go-to blogs, my favourite books, my favourite dairy-substitutes, and I’m even going to go over egg substitutes.
Is it hard?
Yeah, at first it was a learning process and it was hard. Heck, some days, when all I want to do is grab a very quick, very cheap meal while I’m running errands, it feels hard.
The thing, I think a lot of people don’t realize is, being vegan is more than just eating cruelty free food. Its about buying cruelty free products (shoes, purses, jackets, vitamins, sweaters, toothpaste, shampoo, etc). I’m going to go over all of those things later this month. Today, I just want to stick to food (my favourite topic)
Why go vegan?
Its good for your body, its good for the environment, its good for people, and its good for the animals. For details on all of this, check out veganoutreach.org
Why am I a vegan?
I stopped eating meat because I really never liked it (except for sushi fish). I stopped eating dairy because it always made me feel sick. Eating vegan was a logical step. As I researched the vegan lifestyle, it really clicked. I am now a vegan for ethical, environmental, human rights, and animal rights reasons.
My favourite vegan blogs (this may change this month as I sift through the hundreds of blogs participating in Vegan MoFo):
Some great online vegan resources:
Some great vegan reads:
The China Study by T Stephen Campbell
Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life by Brendan Brazier
Skinny Bitch by Rory Freedman and Kim Barnouin (I know this one is kind of controversial, but I liked the snark and the kick in the ass it gave me to finally go vegan) Rory is great, and I highly recommend listening to this interview with Steve Prussack
Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero
Ani’s Raw Food Kitchen by Ani Phyo
Green for Life by Victoria Boutenko
That’s it for tonight. Tomorrow, I’m making enchiladas and I’ll go over my favourite dairy and egg substitutes.
>So, today is Meatless Monday. What are you eating? I’m making Veggie Pot Pie for dinner. Breakfast was cereal, lunch will be leftover sesame tofu with a potato.
November first marks the beginning of this year’s Vegan Mofo. Never heard of it? Its the vegan month of food. It was started four years ago at The Post Punk Kitchen. This year, there are over 200 bloggers participating (so far). We will be aiming to write at least 20 blog entries on vegan food over the course of the month. I have some ideas, and am planning the month, but I want to know what you want to hear about. Please, leave a comment, and I will do my best to address everything! My goal is to have a blog entry of some sort every day of the month.
Interested in other bloggers who are participating? Starting November 2, the Vegan Mofo site will list them here.
>Today’s scavenger theme is: Half
>This weekend’s theme: