Category Archives: meatless monday

My Current Food Obsession

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.

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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.

Bottom photo:
Avocado, creamy mustard vinaigrette, cucumber, cranberries, sunflower seeds, spinach.

VeganMoFo Day 3 – Crock Pot Mac and Cheese Soup and Crock Pot Crisp

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.

Ingredients:

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

2C macaroni

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

Okay, maybe this is more like a cobbler, or a pie. The top wasn’t as crispy as I had hoped. No big deal – it was delicious.

Berry ingredients:

1lb strawberries, greens removed, roughly chopped

3C boysenberries (or use whatever you have locally available)

1/3C sugar

1T Sugar

1 1/2T cornstarch

Mix ingredients in crock pot

 

Topping Ingredients;

1/2C Flour

3/4C Oats

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.

>World Vegan Day, Vegan MoFo, Meatless Monday, and Going Vegan Part 1

>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.

What is Vegan MoFo? Its the Vegan Month of Food, and I covered the basics here. There are something like 500 bloggers participating this year! Way to go, vegan bloggers!

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):
http://www.vegandad.blogspot.com
http://www.theppk.com
http://www.blog.fatfreevegan.com
http://www.nomeatathlete.com
http://www.veganyumyum.com
http://www.vegansaurus.com

Some great online vegan resources:
http://social.thisdishisveg.com/
http://www.vrg.org/
http://www.veganporn.com/
http://www.veganoutreach.org/
http://vegan.meetup.com/
http://vegan.com/
http://www.vegan.org/
http://www.earthsave.org/
http://chooseveg.com/
http://www.happycow.net/
http://www.rawveganradio.com/wordpress/
http://www.healthybitchdaily.com/

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.

>Vegan Mofo and Meatless Monday

>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.

>Scavenger Hunt, Veggie Pot Pie, and Meatless Monday

>Today’s scavenger theme is: Half

Half a row of Date Almond Coconut Rolls from Casa De Fruta


Half a watermelon. Also at Casa De Fruta (guess where I went today)


Fresno Chili in my garden – its half red (and almost ready to eat!)

Dinner tonight included Fat Tire. My cup – half full.
and Pizza. This one had artichokes, spinach, sun dried tomatoes, and garlic. no cheese.

 Dinner last night was truly awesome. Veggie pot pie. This recipe is going to look a little intimidating, but its not hard.
Oven 375* F
You are going to need:
2 peeled, par-boiled, chopped potatoes
2/3C frozen baby lima beans
2/3 Bell pepper, chopped (I used a tiny yellow one from the garden and a half of a store-bought red one)
1 bunch rainbow chard, washed and chopped
1 white onion, chopped
2T olive oil
1/4C flour
2/3C white wine
1.5C veggie stock
1tsp mustard powder
1tsp ground sage (or a small handful of fresh sage)
1tsp thyme
salt and pepper to taste
Heat oil in heavy bottomed pot. Add onions. cook until golden. Add flour. heat and stir until slightly browned. Add bell pepper. heat approx 2 minutes. Add wine. Let simmer until slightly thickened. Add potatoes, lima beans, veggie stock, mustard powder, sage, and thyme. bring to simmer. let cook for approx 5 minutes. Add mixed veggies and chard. Mix well, and let simmer another 3-5 minutes, or until you have a gravy-like sauce.
Add to casserole dish (I used a deep, round dish, you can also use a deep pie dish). Place crust on top. bake at 375 for 35-40 minutes.
Alternately, you can double your pie crust recipe and place crust under the veggie mix and on top. It saves a few calories if you just do the top layer of pie crust.

>Weekend Scavengers theme and a challenge

>This weekend’s theme:

What does weekend mean for you? What are you doing?


Honestly, since I was laid off, the weekend has entirely lost its meaning. Sundays, I can’t bank and I can’t go to the post office. Other than that, the weekend is pretty much like the rest of the week.
This weekend was spent with family. My cousin married her wonderful fiancé. It was held at a local winery, and it was just gorgeous.
This is the cake that I have been stressing out about for the last few weeks. Now that I’ve finished, I think I’ll be back to blogging recipes more regularly.
My challenge for you this week – participate in Meatless Monday. Going veg isn’t as difficult as you might have heard. If you are vegetarian, try going vegan for the day. I want to see photos of your meatless meals. You can tweet them to me @kellycrochets.
For ideas, my favourite veg websites are:
http://vegandad.blogspot.com/ – try his homemade vegan sausages. You won’t regret it. 
http://blog.fatfreevegan.com/ – you can’t go wrong with any of her recipes.
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