Vegan MOFO- Day 10

Three ingredients two ways!!

Both of these have kale, quinoa, and lentils.

The top picture can be warm or cold. It is quinoa, steamed kale (steamed with the quinoa!), lentils, roasted red peppers, with lemon, garlic oil, salt and pepper.

The picture below is a raw kale salad with quinoa, lentils, and tomato dressed in the rest of my cashew tamari dressing.
I was able to make both of these beauties in less than an hour because I used all of the same ingredients. AND who says being vegan is expensive?! Nothing pricey about clearance lentils, bulk bin quinoa, and dollar store roasted red peppers, ya'll.

Vegan MOFO- Day 9

Vegan MOFO Survey!!!

It is that time of mofo. That survey time. oh. yeah.

1. Favorite non-dairy milk?

Silk unsweetened. My kiddos drink the hell out of Hemp Dream Hemp Milk.

2. What are the top 3 dishes/recipes you are planning to cook?

For MOFO? I need to make something breakfast-y. I need to make a cake (and *oh* do I have a plan!). And.... I dunno. Requests?

3. Topping of choice for popcorn?

Nutritional Yeast, Garlic, Salt and Pepper

4. Most disastrous recipe/meal failure?

I accidentally made blue potato leek soup. I tied the leeks with a blue string. Oh no.

5. Favorite pickled item?

The only pickled item I buy are claussen pickles. And that is very rare.

6. How do you organize your recipes?

In my brain. I recently bought a pretty recipe box, so we will see how that goes.

7. Compost, trash, or garbage disposal?

Recycle, trash, and garbage disposal. I plan to compost when we move into a new house.

8. If you were stranded on an island and could only bring 3 foods…what would they be (don’t worry about how you’ll cook them)?

Kale, avocado, and home made peanut butter cups.

9. Fondest food memory from your childhood?

There was a time in middle school where my mom seemed really happy and she would make me some sort of interesting after school snack everyday. Always something new and different like a roasted butternut squash with maple syrup.

10. Favorite vegan ice cream?

Tofutti chocolate cookie crunch. I wish it had ribbons of peanut butter though.

11. Most loved kitchen appliance?

My food processor. <3

12. Spice/herb you would die without?

cilantro

13. Cookbook you have owned for the longest time?

Rose Elliot's Classic Vegetarian Cookbook. In 7th grade I made my mom a mother's day feast with recipes from this book.

14. Favorite flavor of jam/jelly?

Not much of a jelly fan. Seedless raspberry?

15. Favorite vegan recipe to serve to an omni friend?

Cake!

16. Seitan, tofu, or tempeh?

Tofu.

17. Favorite meal to cook (or time of day to cook)?

I love cooking all meals, but my favorite time to cook is the afternoon.

18. What is sitting on top of your refrigerator?

A cupcake stand, the kid's lunch boxes, a ceramic avocado, and probably a bunch of other stuff. I hate that there is stuff on it. Grr.

19. Name 3 items in your freezer without looking.

Broccoli, Amy's TV dinners, herb oil packs

20. What’s on your grocery list?

I just went shopping, but I do need a lemon, some not natural peanut butter (for a recipe), and seltzer.

21. Favorite grocery store?

Wheatsville Food Co-op

22. Name a recipe you’d love to veganize, but haven’t yet.

There isn't one.

23. Food blog you read the most (besides Isa’s because I know you check it everyday). Or maybe the top 3?

fatfreevegan

24. Favorite vegan candy/chocolate?

Chocolove Sea Salt and Almond chocolate bars, Rose City Chocolatiers candy boxes

25. Most extravagant food item purchased lately?

I don't think this counts as lately, but last month I bought a whole Vegan Treats cake to eat during a hurricane.

26. Favorite pumpkin thing to eat?

Pumpkin Pie!

Vegan MOFO- Day 8

Gluten Free Pizza!

Mikey made me gluten free pizza tonight while I was at work. He even made sauce from scratch (well, from a can of whole peeled tomatoes scratch). It is Bob's Red Mill GF Pizza Crust mix (which tastes just like their bread mix-different preparation though), sauce, tofu, tempeh, peppers, onions, and daiya.

Totally delicious.

FYI- THIS GF pizza crust does not vegan-ize well. It turned to gel. Ugh.

Help with Mike's Dissertation!

I am currently conducting research into how sport impacts the family
unit. I am looking for families with at least 2 children, one of whom
is participating in select sport. Each family member would need to
fill out a brief survey and I would conduct a one-on-one interview
with each individual family member. Interviews have ranged from 30
minutes to just over an hour. This study has been fully approved by
the University of Texas. If you have any questions please email me at
newhousebailey@utexas.edu

Vegan MOFO- Day 7

I saw this recipe on Pinterest today and had to make it. Two ingredient pumpkin cake. You had me at two. All it is is a box of cake mix (I used vegan gluten free- pictured above) and a can of pumpkin. You just mix it together and bake it. I was skeptical, especially considering the who gluten free curve ball, but it was awesome!

I also made the apple cider glaze (it had... gasp... three ingredients!!). I made the glaze with a box of apple fruitbles juice instead of real cider and it came out just great. It is totally necessary too. The cake is not very sweet on its own. If you want it to be a legit dessert, it needs something.

The whole shebang took about 5 minutes of prep work (one minute of that was shaking the can to get the pumpkin out) and 35 minutes to bake (I let it go a little longer than the recipe; I probably didn't need to). I will totally make this again. It gets the vegan semi-homemade queen's seal of approval.

Vegan MOFO- Day 6

I figured since I taught you how to cook kale southern lady style this week, I could show you what Virginians do with summer squash.

I will apologize in advance for the crappy cell phone picture. Camera cord is still hiding, and I figured crappy picture beats no picture.

Summer squash. Namely yellow squash and zucchini. I whole heartedly believe it is a sin to under cook summer squash. No vegetable preparation irritates me more than a undercooked squash. Blech. AND if you haven't noticed yet, it is the southern way to cook the hell out of everything using as much fat as possible. Now, I don't use my fat, but these are still delicious and velvety.


1 small onion, halved and thinly sliced
5 small zucchini or yellow squash, halved and sliced about 1/4 inch thick*
1-2 Tb margarine (I use EB whipped)
1-2 cloves of minced garlic or garlic powder to taste
1/2 tsp liquid smoke (takes the place of pork fat smokiness)
salt and pepper to taste, heavy on the pepper

Heat the pan to medium heat. Throw in the margarine and onions. Give it a shake, put the lid on and let it go for awhile. Stir or shake every couple of minutes. Once they are starting to caramelize, throw in everything else and put the lid back on. Do that stir or shake thing again. When the squash is almost soft enough, take the lid off to let the excess cook out. When it is done, the squash will be bright but soft and maybe a little caramelized.


*Notice I said small. That giant squash you have growing in your garden might win you a prize at the fair, but it isn't going to taste good. The seeds will be too big and too tough. You would have to scoop them out prior to cooking to make the squash worth your while. Also, if you are growing them yourself make sure they get lots of water. A squash will grow without a ton of water but it will be dry and pointless when you try to cook it.

Vegan MOFO- Day 5

This post is an homage to the best cake in the history of cakes. It isn't gluten free at all. I brave hurricanes, shut down public transportation, headaches, and stomach cramps for you- you beautiful bitch of a cake.

Vegan Treats Peanut Butter Bomb

I hate you. But I love you.

I want to motor boat your fluffy mounds.