Wednesday, September 30, 2015

Pumpkin Spice Made Delicious

And finally, for the last day of the Vegan Mofo, the challenge is: Autumn equinox eats. While everyone I know is salivating over everything pumpkin spice, I offer my own delectable variation: a salad with spiced cornbread.

Tuesday, September 29, 2015

What would you bring on a vegan road trip?

The challenge for day 29 for the Vegan Mofo is: What would you bring on a vegan road trip?

Finger, snacky type foods. Things easily eaten with the fingers, requiring no utensils. Anything that can fit in a small cooler.

For example:

Seasoned Gigande Beans

Chickpea Dip with chips, crackers, or veggies

Rice Crispie Treats

Tiny Taco Tarts

Kale Chips

Lime Cucumbers

Tortilla Rollups

And, of course, plenty of water!

Monday, September 28, 2015

Totally going for broke, here

Wow, who knew keeping up with a vegan mofo would be so difficult? First I got sick and then I had to do my momly duty and help my daughter move. No complaints. Just life. So I'm going for broke here and getting caught up.

For starters, day 25 of the Vegan Mofo asks: Share your favorite cuisine.

Funny, I discussed this very thing here. These veggie fajitas really are the bomb.

Day 26 asks: It’s cold and rainy and there’s a snow drift outside your door! What are you going to make using the ingredients you have?

Lol! I live in the south. What is this snow drift thing? But I do know what I like on a cold and rainy day. Minestrone.


3 or more cloves garlic, minced
One can roasted, diced tomatoes
28 oz. can crushed tomatoes
2-3 stalks of celery, diced
One onion, diced
2-3 carrots, diced
3 c. vegetable broth
2 cans kidney beans, drained
One can tomato paste
2 T. basil
2 T. oregano
2 T. parsley
1-1/2 c. shredded cabbage
One zucchini, diced
1 t. salt
1 t. pepper
Favorite cooked pasta

In a Dutch oven, add all the ingredients except the pasta. Bring to a boil, cover, and simmer until vegetables are tender. Add the pasta, and heat through. Serve. Enjoy!

Day 27 asks: Favorite herb or spice? It's dill. I love dill. The odd thing is I used to hate it. Now I think it makes everything better. I love to add it fresh to salads, sprinkle it dried on popcorn, and use it often as an ingredient in many dishes.

Day 28 asks: Tacos VS Burritos. Where do you stand on this important issue? I like both. However, my daughter absolutely adores tacos. And since we've been helping her move, I haven't had time to make any. BUT, I have several taco recipes I really want to try, and since they are mostly non-traditional, she's very likely the only one in my family who will try them. So, once things are settled, I plan to try out some different ones, and I'll post on them as I do.

And to entice you to check out my link above on my favorite cuisine, here ya go:

Veggie fajitas!

Friday, September 25, 2015

Indian Spiced Peach Fried Rice

The Vegan Mofo challenge for day 23 is: Fusion Challenge!

What comes to mind when you think of Indian food? For me, it's samosas and tikka masala. It certainly isn't fried rice. So, of course, I must remedy this!

Indian Spiced Peach Fried Rice

Leftover rice, chilled in the fridge
One onion, diced
One peach, diced
1 T. chopped ginger
1/4 c. slivered almonds
1/4 t. cardamom
1/8 t. hot pepper sauce (I used more)
Salt and pepper to taste

In a wok, saute the onion, ginger, and almonds until the onion is soft. Be careful not to burn the almonds. Throw in the remaining ingredients and stir, stir, stir, to mix well and keep from burning. Serve. Enjoy!

The challenge for day 24 is: What (inset well known person) would eat if they were vegan.  I'm gonna be perfectly honest here. I. Don't. Care. I really tire of hearing about what celebrity is vegan. It means nothing to me. Yes, of course, I'm happy they are vegan. But when they are photographed wearing fur, or reportedly eating veal in an expensive restaurant, or state in an interview how they simply had to eat meat because their body told them to, I just shake my head. I know not all of them who are vegan ever go back, and I admire them. But I don't spend time thinking about famous people and their veganism, or lack of. So, sorry, I have no idea what any given well known person would eat if they were vegan. Now, ask me to post a recipe by another vegan? I'm cool.

Thursday, September 24, 2015

Fried Corn

The challenge of day 22 for the Vegan Mofo is: Make a dish using all seasonal produce. Well, what better than corn?

Fried Corn

12 ears of fresh corn, kernels scraped off (or a bag of frozen corn kernels)
2 T. butter
1 T. sugar
Salt and pepper to taste
1/4 c. Magic Vegan Bacon Grease
Vegan bacon bits

Saute the corn kernels in the bacon grease. Add the butter, sugar, and salt and pepper. Cook over medium heat about 20  minutes, stirring often. Remove kernels to a bowl and mix in some vegan bacon bits. Serve. Enjoy!

I mentioned the vegan bacon grease in an earlier post. I am loving this stuff. It smells like bacon. My son walked in and asked if I was using it, because he could smell it when he walked through the front door. Just be sure to stir it, because the seasonings settle on the bottom.

Wednesday, September 23, 2015

My Dad's Chili, Veganized

The Day 20 challenge for the Vegan Mofo is: Veganize an old family recipe. This one was very easy for me, since I veganized this recipe years ago.

My dad can cook, but it has traditionally fallen to my mom. Who, btw, is a very good cook. I never could get my fried chicken as good as hers. Oh, lightbulb! I need to try that one now, veganized! Anyway, my dad has his repertoire, and it's pretty darned good. One of them I grew up on was his chili, with fried potatoes on the side. I have NEVER been able to get those potatoes just right. It must just be his magic touch. But his chili, now that I can do. The secret, of course, is using an iron skillet.

My Dad's Chili, Veganized

One onion, diced
One package of gardein beefless grounds
2 cans kidney beans, drained
2 cans diced tomatoes

Saute the onion in oil until softened, then add the rest of the ingredients. The salsa is as much or as little as you like. Sprinkle salt and pepper over the mixture. Mix well, and turn the burner to simmer, and let simmer 20-30 minutes. We always serve it over rice. And seriously, use an iron skillet. It makes a difference.

This is soooo not like the chili found here in Texas, but my dad isn't from Texas. So there.

And, since I'm still playing catch up with the Vegan Mofo, the challenge for Day 21 is: What three endless food supplies would you take if you were going to be stranded on an island? (Imagine your nutritional needs have been met, these are a bonus!)

Well, if you've noticed my blogs, you will notice one for tea. Don't hate, I've neglected it. But I drink tea on a daily basis. So, my three endless food supplies are tea (duh!), all varieties of nuts (shelled already, of course. No reason to make things difficult!), and all varieties of beans (can I include all varieties of rice in there, too? Or is that cheating?)

Tuesday, September 22, 2015

Honor a human or non human animal who inspires your veganism and lunch on the go

The challenge for Day 18 of the Vegan Mofo is: Honor a human or non human animal who inspires your veganism. Easy.

In 2008, one of our beloved Rhodesian Ridgebacks, Rocco, died. It was traumatic, and tragic, and heartbreaking, but from it sprung my and two of my kids veganism.

After he died, I was so appalled by the seeming uncaring attitudes of the vets. One suggested, knowing how very ill Rocco was, that we leave him overnight at the clinic. Alone. Absolutely alone. No staff worked overnight. The vet at the animal hospital was very matter of fact when he outlined everything that was wrong with our furchild, things we had no idea about and were trying to grasp the gravity of the situation.  This set me on a search on how animals are treated.

I don't know what I was looking for. I don't. Just something to help me understand. I stumbled across the book that changed my life.  That book was Thanking the Monkey: Rethinking the Way We Treat Animals. I didn't know what it was about, but the titled captured my attention.  It opened my eyes to so much.

The author, Karen Dawn, presents the information in an easily readable way, but doesn't hold back. She became my hero. I still receive her emails from her animal advocacy media watch website. It was while reading her book I decided to become a vegetarian. When I finished her book I couldn't stand it anymore, and made the leap to veganism.

The next person to rock my world was John Robbins. I have several of his books, but The Food Revolution had the most impact on me.

It is these humans and my furchildren who have inspired my veganism, and continue to inspire it.

So, the challenge for day 19 is: Lunch on the go. I don't mess around. I like finger foods. So, I will usually go to my local Whole Foods and choose several items from the cold bar. They have several things to choose from, and all of them are tasty.

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