Category Archives: Vegan Cooking

Vegan MoFo – You Don’t Know Jack

What do you know about Jackfruit?  I didn’t know much about it until I had the wonderful jackfruit tacos from Seabirds food truck.  Since then I’ve been obsessing about making them myself.  Step one in the process is finding canned jackfruit…if you have a Thai Market near you they probably carry it.  That’s where I found mine – – 2 cans cost less than $3 which is much better than the on-line price I found.  This is the type I used, make sure whatever brand you buy it’s the young (green) jackfruit packed in brine, not the sweet kind.

I followed this recipe exactly and they were quite tasty served with a squeeze of lime, avocado and cilantro.  I think next time I would cut back on the chili powder a little.  Now I have a boatload of taco filling that I have to figure out what to do with, I’m thinking a jackfruit taco salad???

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Vegan MoFo – Gingerbread Waffles

So what do you do when it starts raining at 3:45 am and you can’t sleep and you have a new waffle iron just sitting cold and lonely in your cupboard?  Do you listen to that irritating voice in your head that keeps saying things like..

We’re making waffles

I listened and at 4:00am I found myself in the kitchen mixing up a batch of gingerbread waffles from Vegan Brunch.  I didn’t have any fresh ginger so I subbed in a teaspoon of dried.  My house smelled like Christmas…Too soon, you think?  Whatevs, if only I could have crawled back into bed after that, but no, work called.

Got to use my new waffle iron and my cool dispenser that had yet to be tried out.  Worked like a charm.  Plus I have 4 waffles in the freezer all ready for the next morning it starts raining at 3:45am and I crave waffles.

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Vegan MoFo – Happy Herbivore Shout Out

I think the Vegan month of food is the time to give kudos to those Vegans who are out promoting not only a cruelty free lifestyle but also a healthy one.  Those many people whom we only have contact with and who are able to spread their healthy word because of the Internet.  One of those who has influenced me is Lindsay Nixon of Happy Herbivore fame.  Face it, there are a lot of not so healthy vegan choices out there, I’m talking oreos, fritos, and what about a can of Duncan Hines Classic Chocolate Frosting, no animal products there my friends.  But good for you, I think not.  Enter the Happy Herbivore – – Lindsay promotes a low-fat vegan diet and if you don’t already own one of her two cookbooks you can get her third, Happy Herbivore Abroad, in December.  Put it on your Christmas list (is anyone listening?)  Not only does Lindsay host her wildly popular blog she provides weekly menus for those of us who may want to lose a couple of pounds.  The thing I like about these meal plans is that they come with a shopping list and you can buy the individual plan if you’re just cooking for yourself or you can buy the family plan if you have a few more at your house.  There’s no obligation, so you can buy 1 week every month or 1 plan every week.  When you’re cooking for 1 it’s sometimes hard to portion control when you make a casserole sized for 6 people, before you know it you’ve eaten half of it and are still pretending that what’s left is servings for 3 (three puppies maybe, right?)  With Lindsay’s plan there is no leftovers and the bonus is you get to eat the whole thing yourself.  For those of us who have issues with sharing this is what’s it all about!

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Vegan MoFo – Goats

Ever made cheese?  Nope, me either until I got Veg News last month with Miyoko Schinner’s Artisan Vegan Cheese spread (ha, pun intended).  I went with the Aged Chèvre with Herbes de Provence.  And people this is not something you whip up at the last minute.  This took me a week to make and I even had to hire a babysitter for it when we went out of town for the weekend.  It didn’t help that it’s supposed to age in a cool room and my coolest room was over 90 degrees.  So I had to put it in an ice chest with a cool pack that had to be changed twice a day.  My second batch I tried the sharp cheddar and it turned into more of a bleu cheese during the aging process – – a little mold anyone.  So out that went in the trash.  Nothing like throwing a bag of raw cashews down the chute.  I’m ready for my next batch…anyone else up for the challenge?

 

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Vegan MoFo – Ruby Quinoa

Searching for an in a snap dish to make that’s not only delicious but it’s good for you too?  Look no further, this is it.  I really felt like Fall was coming to Southern California and then what goes and happens????  Another heat wave, how can I cook when my sweat box of a house is in the 90’s.  Brownies on the barbie maybe, hmm that might work.  Anyway, this is a one pot meal that didn’t heat up the house too much and tasted good, I ate it over salad greens for lunch today too.

Ruby Quinoa

  • 2 tsp or so of olive oil for sautéing the onion
  • 1/2 medium onion, chopped
  • 2 T. ginger root, minced or you can use the kind that comes in a toothpaste tube thingy
  • 1 cup quinoa, uncooked and rinsed to remove that bitter taste
  • 1 1/2 cups Carrot Beet juice (I got mine at Trader Joe’s)
  • 1/2 cup sliced almonds
  • 1 cup frozen peas
  • 1 apple, diced I used a Honeycrisp because that’s what I had
  • 1/2 cup unsweetened shredded coconut

Saute the onion in the oil in a saucepan for a few minutes, until it’s translucent.  Stir in the ginger, quinoa, and juice and season with salt and pepper.  Bring to a boil, reduce heat, cover and simmer for 20 minutes or so until the juice is absorbed.  Toast the almonds over low heat until they’re lightly browned.  Remove the pan from the heat and stir in the peas, apple, coconut and almonds.  Cover and let st to let the peas thaw and cool down the salad.  Put it in your favorite Vegan Dish and enjoy with a glass of red wine, in the backyard, where it’s a little cooler than the sweat box.

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October 17, 2012 · 6:22 pm

Vegan MoFo – Enchiladas in the Crockpot

Remember when cooking in a crockpot meant mom plunking some hunk of mystery meat in the pot and pouring a can of Campbell’s Cream of Mushroom Soup on top; throwing a few chopped up potatoes and carrots in and calling it done???  No, don’t remember that?  Me neither.  My mom didn’t make dinner in a crock pot.  But looking at some of the old slow cooker cookbooks hanging around that’s pretty much what slow cooking meant.  Over the past few years those old meat and potatoes books have been replaced with some awesome vegetarian and vegan slow cooker cookbooks, The Vegan Slow Cooker, by Kathy Hester; Quick and Easy Vegan Slow Cooking by Carla Kelly; and Fresh From the Vegan Slow Cooker by Robin Robertson to name a few.  Of course I needed all of them and these are books I actually use.  Tonight it was Chorizo and Sweet Potato  Enchilada Casserole that simmered all day while D and I painted and hung shutters.  Shutters that have been sitting in my garage for at least 6 years waiting to be hung.  Why am I such a procrastinator?  Did I put that on my list of things to do, by the way, stop being such a procrastinator?  Probably not, I thought I could do it tomorrow, right?

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Vegan MoFo Day #5 – Eggless Egg Burrito

 

I had a dream last night, you were in it, we were making tofu scramble, because any vegan worth their nooch has a favorite tofu scramble up their sleeve.  I usually make a scramble once a week and not always for breakfast.  It’s a quick lunch or dinner too.  This morning it became a brunch burrito since I started working as soon as I got back from the gym and didn’t bother with my usual morning cereal or smoothie.  Everyone has their favorite seasonings to use, I’m partial to BRYANNA’S DELICIOUS HOMEMADE TOFU SCRAMBLER MIX .  I had mushrooms and a bell pepper to use up, so that went into the pan along with some tempeh bacon, a few green onions and the tofu of course.  I rolled it up in a Flat-Out Wrap with some pepperjack Daiya and heated the whole thing up again.  Served with a blob of salsa it held me over until dinner.  What did you dream about last night?  Colonial women perhaps?

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