October kicks off an annual tradition in the Vegan community: Vegan Month of Food or VeganMoFo. VeganMoFo is this rad movement to get people to think a little more about a vegan lifestyle. It’s like Christmas for Veg Bloggers not to be confused with Veguary, which is well, in the Winter.
VeganMoFo was originally created on the Post Punk Kitchen, as an homage to NaNoWriMo. Because we do want to write novels, but sometimes cooking gets in the way. So why not combine them!?
The idea is for food bloggers, to write as much as you can all month, about vegan food. The blog entries can be about anything food related – your love of chopsticks, your top secret tofu pressing techniques, the first time you ate vegan nom noms, vegan options in or around your city, or lack thereof – you get the idea, right? If not, browse around on this nicely packaged RSS bundle of all things VeganMoFo for the month. See, vegans are accommodating, even if you are a total lazy ass, you can still get good content; this year it is even sorted into various categories like Gluten Free and Sweets.
Speaking of lazy, or maybe uber busy, I don’t know you decide…I am not going to be able to blog every day, but I will try to share something up here 1-2 times a week this month for your viewing pleasure (yes, this counts as one even though you didn’t get a recipe).
Take a vegan challenge this month. At least go vegan on Meatless Monday and abstain from eating things with faces for one day in the week, hell even Mario Batali does it on Mondays.
See ya around!
I launched this mini “save the turkey” campaign via my Facebook page last week wherein I actually paid $20.00 to adopt a turkey, which equates to sponsoring a month of food for the poor little guy to offset what he might have sold for at the market to become someone’s dinner Thursday (yikes take a breath!). This brought on the usual slew of “what are you gonna eat for dinner if not a turkey?” commentary from people who think that vegetarians/vegans only eat lettuce. Oh, and for this behavior, I was basically called a Communist by one of my Republican friends. A Communist, really? Huh.
While Mr. Wonderful and I basked in the yum that is Chipotle tonight, chasing a Costco expedition high that ended with the purchase of more wine, cheese and bread than two people should even contemplate purchasing, we discussed what parts of Thanksgiving we liked best and it was hand’s down: sides and desserts. Mr. Wonderful maintains that basically you eat like 2 pieces of dry turkey out of obligation and then head right for the stuffing, cranberry chutney, potatoes and gravy, green bean casserole, 7-layer salad, sweet potatoes and dinner rolls. I don’t disagree. As long as I can remember I headed right for the scalloped potatoes, the spinach gratin, sweet potato casserole, corn pudding, and of course, the homemade yeast rolls. Top it off with a little pumpkin pie, and…oh, I forgot to mention the endless precursors to Thanksgiving dinner, where you stuff yourself before you stuff yourself with as many gherkins that will fit in your mouth at once, black olives you wear on the tips of your fingers and nibble off that taste like the tin can they fell out of, little cubes of cheddar “fancy” cheese where the serving size is a fist-full, along with all you can eat Wheat Thins and Triscuits, I mean, seriously, this is Americana at it’s finest. Who needs a turkey? Not us. Oh, and keep those little wieners in bbq sauce to yourself too. Sick. Sick.
Here is my “main dish” for Thanksgiving, it mixes a few of my fave sides all into one delish, not to mention beautiful dish. Give it a try, I bet you will serve more of this than that Turkey Lurkey. I have yet to go home with leftovers. Consequently, if you do have leftovers, you can wrap these individual portions in plastic wrap and freeze for up to 2 weeks, defrost in fridge and warm back up in the oven to rehash their goodness when you need a quick bite to eat, post food coma day.
Quinoa and Wild Rice Stuffed Acorn Squash
- 6 small acorn squash, halved and seeds removed
- 6 cups water
- 1 cup uncooked wild rice (), rinsed
- 1 cup uncooked quinoa, rinsed
- 2 tsp EVOO, optional
- 4 green onions (white and pale green parts), chopped
- 1/2 cup chopped celery
- 1/3 cup chopped granny smith apple tossed in a bit of lemon juice to keep from browning
- 1 T fresh sage
- 1/2 cup dried cranberries
- 1/4 cup golden raisins
- 1/3 cup dried apricots, chopped
- 1/2 cup chopped and toasted pecans, walnuts, or hazelnuts
- 1/2 to 3/4 cup fresh-squeezed tangerine or blood orange juice
- Salt to taste
- Preheat oven to 350°F. Arrange squash halves cut side down in baking dish or roasting pan. Bake until tender, 25 to 30 minutes.
- Meanwhile, make filling. In large saucepan, bring 4 cups water to boil. Add wild rice and 1/2 teaspoon salt. Reduce heat, cover and simmer until rice is tender, about 40 minutes. Drain if necessary.
- In another large saucepan, bring remaining 2 cups of water to boil. Add quinoa. Reduce heat and simmer until water is absorbed and quinoa is tender, about 12 minutes.
- In large, deep skillet, heat oil over medium heat. Add green onions, celery, apples, and sage, and cook, stirring often, until vegetables begin to soften, about 3 minutes. Add dried fruits and nuts and cook, stirring often, until heated through. Using a fork, fluff quinoa and wild rice, then add both to skillet. Add juice and mix until heated through. Season with salt.
- To serve, remove squash from oven and arrange on serving platter. Spoon filling into each squash cavity and serve.
More pics to come. This recipe adapted from Vegetarian Times, 2007.
Posted in Fall Food, Make Ahead, Recipes, Seasonal Ingredients
Tagged acorn squash, cook, cranberries, create, dried fruits, food network, freezer, Mr. Wonderful, ny times, pecans, quinoa, recipe, seasonal cooking, squash, stuffed, vegan, vegan mo fo, veganmofo, vegetarian, wild rice, yum
This is an infant blog. I post willy-nilly when I feel like I have righted some food wrong in the universe with a really delicious recipe. Mostly I blog about food because when I tell people I’m vegetarian or semi-vegan, people give me that blank “deer in the headlights” sort of stare; however, in reality, vegetarianism and veganism is not so uncommon. According to a recent study by my friends at Vegetarian Times, 7.3 Million people are vegetarian, of those 1 Million are vegan, consuming NO animal protein at all and a pretty incredible 10% of US adults, say that they are “vegetarian inclined”.
Good work friends. Keep up your enthusiasm and fierce dedication to a meat free lifestyle and I will keep sharing simple, fun and fresh meat-free recipes to assist your quest for a veg life. If I can do it, so can you. I even have Mr. Wonderful requesting and eating TOFU when we go out to restaurants. It’s a great contagion. Happy Vegan MoFo-ing. Be sure to check out other blogs linked to this site: Vegan MoFo Headquarters. Cheers to your next meat free masterpiece.
Posted in Less is more, Make Ahead, Michigan, Recipes, Seasonal Ingredients
Tagged cook, create, delish, Mr. Wonderful, recipe, seasonal cooking, vegan, vegan mo fo, veganmofo, vegetarian, yum
Turns out you can make bread that tastes good, without much time, yeast or overloading your very busy napping, I mean working, schedule on a Sunday afternoon. I forget that I own this cookbook until I see that someone else has dug out a keeper of a recipe from it. I made more potato soup this afternoon in the crock pot from basically what we had in the fridge, 6 baking potatoes, 2 small yellow onions, a handful of baby carrots, 4 dried chiles, fresh thyme, a little half and half, and some skim milk while we were busy with grading, laundry, cleaning, etc and this quick savory bread was the perfect compliment to that delish dish.
Olive Oil and Salt Quick Bread
Adapted from Mark Bittman’s How To Cook Everything Vegetarian
- 1/3 cup of extra virgin olive oil
- 3 cups all purpose flour (I used whole wheat flour)
- 1 tablespoon baking powder
- 1 teaspoon salt, preferably sea salt
- 1 cup of warm water
- Heat the oven to 375 and grease an oven proof dish or skillet – 8-9″ is probably best.
- Put the flour, baking powder, and salt in a food processor. Turn on the machine and slowly add the olive oil and most of the water.
- Process for 30 seconds. The dough should roll into a ball and barely sticky. If it hasn’t come together yet, add remaining water a tablespoon at a time, processing for 5 seconds each time. If you want to add herbs, cheese, whatever, to the dough, do it now.
- Put the dough into the pan and flatten it until the dough fits to the edges. Flip and press again. Cover tightly with foil and bake.
- After 20 minutes, remove the foil and sprinkle the top with coarse seat salt and herbs (if you like). Bake for another 20 minutes. The top will be golden and it will spring back when touched.
Posted in Fall Food, Less is more, Make Ahead, Recipes, Soup
Tagged baking, bread, cook, create, delish, EVOO, mark bittman, ny times, olive oil, recipe, salt, seasonal cooking, snack, Soup, vegan mo fo, veganmofo, vegetarian, yum
From one of my fave bloggers and cookbook writers, not to mention totally rad human being comes VeganMoFo: “It’s that time of year again! Time to wear down your stove and your keyboard. Time to mow people down with your shopping cart. Time to answer the age old question: do lemon and chocolate taste good together? It’s time for VeganMoFo, the Vegan Month Of Food. VeganMoFo was originally created on the Post Punk Kitchen, as an homage toNaNoWriMo. Because we do want to write novels, but sometimes cooking gets in the way. So why not combine them!
The idea is to write as much as you can all month, about vegan food. The blog entries can be about anything food related – your love of tongs, your top secret tofu pressing techniques, the first time your mom cooked vegan for you, vegan options in Timbuktu – you get the idea, right? If not, browse around on some of our round-ups and you’ll catch on fast!
There aren’t strict guidelines for how often to write, but the idea is to shoot for every weekday, or about 20 times in the month. If you’d like inspiration or would just like to whine about how hard it is, check out the MoFo forum on the PPK message boards.
As the world catches on that vegan food really is the best choice for animals (suck it, humane meat!), the planet (bite me, melting ice caps!) and people (piss off, heart disease!) let’s show them what vegan eating is all about.”
I’m excited! Hopefully I can get in the quota of writing. Between this and Grand Rapids Restaurant Week…I’ve never been more excited for a November! Inspired? Start your own Blog for the month. Perhaps become a Vegan or Veg for a month in homage to PPK’s VeganMoFo. You might even like it. See you on the Veg side. Bring it on Internets!! :)