Tag Archives: Vegan MoFo

Rounding up the veggie webs

This post is part of Vegan MoFo, the Vegan Month of Food.  Enjoy, and visit other MoFo bloggers this month too!

It’s Vegan MoFo, which means there’s plenty go around on the veggie blogs.  Check out some of my favorite MoFo posts from this week!

Spiralizing (?) zucchini is a neat trick–kinda like pasta with no guilt and extra nutrition!  A Soy Bean has a recipe for nice-looking raw zucchini pasta dish.  If, like me, you’re not raw, you can saute the zucchini a bit and heat the sauce for a little more autumn comfort.

I’m usually either too lazy to carve a jack-o-lantern or too daunted by the clean-up required to get fully into the spirit of things this time of year.  This year, howevs, All You Eat is Vegetables? may have inspired me to jump in with the addition of recipes for spiced pumpkin seeds–yum!

I love this blog’s name, and I suspect I’ll love this dish just as much.  Body by Chickpeas tells us how to make “Bosillos Calientes.”

If you, like me, bought black-eyed peas like a year ago, thinking you were just that one ingredient away from becoming a master chef of the Delta, try Down Home Vegan’s recipe for Vegan Hoppin’ John.

And finally, this little joke arrived in my inbox today.  I share because I care:  A CEO, a tea party member, and a union guy are at a table with a dozen cookies. The CEO takes 11 cookies and turns to the tea partier and says, “Look out — the union guy wants your cookie.


Casseroles Gone Bad

This post is part of Vegan MoFo, the Vegan Month of Food.  Enjoy, and visit other MoFo bloggers this month too!

Ever spent 2 hours making a mouth-watering recipe only to have the dish come out looking and tasting awful?  Me neither, but, you know, I’ve heard it happens.  Ok, so it happened to me Tuesday.  I followed an amazing-looking recipe for a sort of cornbread/quiche/casserole thing and ended up with a mushy mess that would not bake no matter how long I left it in the oven.  I’m going to guess it was user error, because I generally love the recipes from this particular source, but I couldn’t pinpoint what I did wrong.

With 30 minutes left before Wife arrived home from her nightly bike commute, I had to think fast to save dinner and avoid calling for Thai take-out (again).  The mushiness of the casserole reminded me of the texture of the batter I used to create to make (non-vegan) black bean patties back in the day, so a plan was formed: cornbread/quiche/casserole patties!  I cut the casserole into half-servings, placed each square in a lightly oiled pan, and pressed the squares into 1/2″-thick patties.  After a little browning on each side, voila!  Totally edible (even delicious) casserole patties!  Serve them with the quick and easy chipotle cream sauce below.  Check ’em out:

Zucchini Cornbread Patties

1 whole onion, diced
4 garlic cloves, minced
1/2 tsp turmeric
2 tsp chipotle powder
1 small can (4 oz) diced green chiles
1 package (12 oz) extra-firm mori-nu tofu
½ cup non-dairy milk
½ cup whole wheat flour
½ cup cornmeal
¼ cup nutritional yeast
1 cup frozen corn, thawed
2 cups zucchini, diced

1. Saute onion and garlic in a little water until onions begin to soften.  Add the spices and green chiles, stir to coat, and continue to saute until much of the moisture has evaporated.  Set aside.

2. Blend the tofu with the non-dairy milk and set aside.

3. Combine the remaining dry ingredients (all except the zucchini & corn) in a large mixing bowl.  Add tofu mixture and onion/garlic mixture and combine.

4. Fold the zucchini and corn into the mixture until well combined.

5. Heat a large skillet and spray to coat with olive oil.  Form the mixture into patties and (optional) press into panko or other bread crumbs.  Pan fry on both sides until browned and heated through.  Serve with Chipotle Cream Sauce on the side.

This mushy mess turned into...

...this tasty little patty!

Chipotle Cream Sauce

1/2 cup Tofutti Sour Supreme or Better Than Sour Cream

1 – 2 Tbsp adobo sauce (find this in a can of chipotle peppers and use the peppers for something else)

1/2 tsp garlic powder

1/2 tsp onion powder

dash of salt

1. Combine all ingredients.  Taste along the way and add more of anything you want!  I like this with extra adobo, because YUM.

Tofu Scramble, Easy Like Sunday Morning

This post is part of Vegan MoFo, the Vegan Month of Food.  Enjoy, and visit other MoFo bloggers this month too!

I got a new cookbook!  This is big; I hadn’t gotten a new one since instituting an unofficial moratorium on cookbook purchases at least a year ago.  I get plenty as gifts for birthdays and holidays, and I love being the girl for whom a new vegan cookbook is always a great gift option.

Howevs, for this book–The Happy Herbivore by Lindsay S. Nixon–an exception was warranted, as it focuses on recipes that are both low-fat and easy.  Also, I discovered it on my quest to find a delicious scrambled tofu breakfast recipe, and it contains several totally manageable possibilities.  (Yes, I promise a full report when I get around to trying the infamous Black Bean Brownies.)

So far, I’ve made the fairly basic Tofu Scramble on page 18 of the book (also available on Lindsay’s site).  I followed the recipe closely and ended up with a dish that was seasoned just perfectly.  I did add sauteed onion, red pepper, and vegan sausage, but I prepared the tofu just like Lindsay recommends.  Because I was a big copycat here rather than my usual creative culinary genius, I’ll send you to the source to check it out, but here’s a little enticement from my kitchen:

Lazy Sunday morning breakfast

Feeding Non-Vegans (and a Yumm-y Recipe)

This post is part of Vegan MoFo, the Vegan Month of Food.  Enjoy, and visit other MoFo bloggers this month too!

On this first day of blogging for Vegan MoFo, I am preparing to buy a distinctly non-vegan snack for a gaggle of teenagers.  I’m buying it for them because they asked for it, they work hard, it’s easier for me not to have to persuade them to try my vegan snacks, and they aren’t my children (who will not have such an easy time getting non-vegan food from me).

Many vegans would think those are pretty lame reasons to allow my dollars to go toward food that causes heart disease and animal suffering, and I totally get where they are coming from, so I am going to attempt to focus this Vegan MoFo on creating dishes that non-vegans won’t need persuading to eat.  I don’t have time to cook today (and, hey, I already promised the kids this one time), but by next week’s meeting with the teenagers I hope to have some new vegan snacks to share.

Are you vegan?  If so, how do you feed the non-vegans in your life?  My wife isn’t vegan, but she happily eats whatever I cook for her.  This is almost always vegan (because I generally only want to cook one dinner), but I admit I allow Trader Joe’s pizzas to sneak into Wife’s diet when I’m feeling lazy.

For today, here’s a VERY easy dish to throw together for vegans and non-vegans alike–I (and my mother, whose brainchild this is) have served this to many and to universal delight (if we do say so ourselves).  It has more oil than I like, and a major component comes from a jar, but it’s a great way to pack in the veggies and please a crowd.

If you can’t find Yumm Sauce where you are (it’s available in OR, WA, and CA), try this with another vegan jarred sauce like vegan ranch or even a warm-water-diluted hummus.

Roasted Veggies & Yumm Sauce

6 cups broccoli florets

1 or 2 zucchini and/or yellow squash, cut into 3/4″ slices

1 red bell pepper, cut into 3/4″ (bite-size) chunks

1 yellow onion, in bite-size chunks

Other veggie possibilities – mushrooms, asparagus, cauliflower, maybe Brussels sprouts?  You can also limit the dish to just one or two veggies alone–broccoli is my favorite!

1/3 jar of Yumm Sauce (I used Roasted Garlic, but just bought a jar of Chipotle to try)

1. Pre-heat the oven to 400.

2. Chop all the veggies to bite-size and assemble in an oil-sprayed 9″x13″ casserole.

3. Roast until the broccoli is just tender, about 15 minutes.  Don’t overcook, because the squash tends to get mushy.

4. Dump the hot veggies in a big mixing bowl.  Add the Yumm Sauce by the spoonful, until the veggies are lightly coated but not totally soaked in it.

5.  Serve warm or at room temp.  I’ve eaten this right out of the mixing bowl. 🙂

I didn't have any broccoli when I made this batch--I missed it!

Rounding up the veggie webs

Oh, the internets, so full of the information.  Enjoy a round-up of what’s going on today, while I think about getting my butt back in the kitchen (you know, where a woman belongs).

Jess at Get Sconed! etc. has a nice write-up of Veg Fest 2011, which did its thing in my very own little town.  I missed it, which may have been for the best–those decadent food samples are dangerous.

Susan at Fat Free Vegan Kitchen shares her all-too-common struggle to find a tasty low-fat guacamole.  Though I haven’t independently verified it, she says mission accomplished!

No Meat Athlete makes me simultaneously excited to try fruitarianism and cautiously curious about the term “footbagger.”

Post Punk Kitchen totally gets me, and my craving for southern food (for which I blame my dad’s Alabama roots).  Thankfully, PPK also delivers the cure, with this recipe for Blackened Scrambled Tofu & Garlicky Grits.

Finally, I am most excited to announce that Vegan MoFo is coming!  That’s the Vegan Month of Food, and it means that veggie bloggers everywhere are going to be posting like mad.  Keep an eye out for MoFo posts here, and check out others’ extra efforts around the veggie webs.