Category Archives: Vegan Mofo 2010
>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.
>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.
Top with avocado, try not to eat it too quickly
>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’)
2C Mushroom Stock
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
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.
>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.
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.
>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
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?
>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.
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.
>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
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.
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.
>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.
>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.