All stories are better if you read them in Sophia Petrillo’s voice
Our intrepid bloggers have been dating for just four weeks. Everything is new. Everything is terrifying. Despite the anxiety, Mike doubles down on the terror and invites Sarra to his house for a home cooked meal. Now, you have to keep in mind that at this time, Mike was still an omnivore. So, what does an omnivore that is falling madly in love with a vegan do about cooking dinner? Well, in this case, he selects the most easily veganizable dish he can think of!
Salad is the prompt for today. Tacos are our theme of the week. So, it would be logical for us to make a taco salad, right? Nah. We’d rather make salad tacos! Lucky for us, our friends over at The Taco Cleanse have us covered. After all, what would taco week be without at least one recipe from The Taco Cleanse. We became friends with the brilliant minds behind The Taco Cleanse a few years ago on one of our trips to Austin, and they’re just as nice as they are good with a taco!
Today’s challenge is to create a vegan meal that is not trying to replicate an omnivore recipe. Given the abundance of produce that we can get at our local Farmer’s Markets, this should be a snap! It’s still taco week, of course, so I updated a recipe we’ve been toying around with for a while now – the okra taco! Continue reading →
Converting an omnivore. It seems like quite the insurmountable challenge. It seems that so many people are set in their ways, that nothing is ever going to change, that we’re completely helpless. If you think that’s the case, remember this – most of us were omni once. But you know what, here we are, enjoying Vegan Mofo, swapping recipes, sharing stories with our vegan counterparts. We got there once, and I think we can convert even more folks. Here’s how we’re going to do it!
It all starts at the Farmer’s Market. Thursday afternoons in Lake City are Farmer’s market days, and even though today was the last market of the season, we were determined to find the best our local growers have to offer.
Garlic and zucchini blossoms – does it get any better than that?!
Well, tonight’s dinner was not the rousing success I was hoping for. The mission was to improve upon the worst catered meal I’ve had. I’ve had some pretty bad catered meals, but the worst was the stewed eggplant I used to get at professional society meetings – bland and flavorless, served over some dried out quinoa and sitting next to some limp vegetables.
Like many of our meals, this one started at the Farmer’s Market. We picked up some beautiful, multicolored Thai eggplant, vibrant green beans, fresh flowering quinoa, and the biggest heirloom tomato we’ve ever seen.
As I mentioned yesterday, we’re going to be talking a lot about pizza this first week. It fits in nicely today, because we could make a lot of friends with pizza. Pizza and friendship go hand in hand – “Let’s grab a slice of pizza on our way” is one of sweetest phrases you could hear from a friend. But even more so, the surest way to a new friend’s heart is to make them a pizza from scratch. Continue reading →
Greetings and salutations, and welcome to our edition of Vegan MoFo 2016! It’s been a while, so we hope you’ll bear with us as we dust off the old keyboard and bring you some of our latest and greatest ideas in vegan cooking and eating.
There’s going to be a lot of pizza over the first week of MoFo because Sarra’s favorite food in the whole world is, in fact, pizza. There is something about a big, flat slab of carbohydrates smothered in delicious toppings that just sets the mouth to tap dancing. It doesn’t matter what you put on it, she loves it (as do I). Continue reading →
It’s October, and in the Pacific Northwest, that means two things:
Grilling season is over.
Brussels Sprouts season is beginning.
We’re made of pretty hardy stuff in the top left corner of the country, and it’s unlike us to let little things like rain and early sunsets to stop us from enjoying the outdoors. However, the weather forecast for today called for sunny and 71 degrees, so I planned to cook one last grand grilled feast for the season, and just in time, because local Brussels Sprouts are coming into season! I started the journey last night, marinating a few slices of tofu in a broth made of Better Than Broth’s no beef broth, balsamic vinegar, Bragg’s, and some black pepper.
Hello, world! Today, I get to talk to you about my favorite cookbook(s)! You may not understand the scale of this undertaking. We have a lot of cookbooks. A lot. Seriously. There are three shelves on our baker’s rack of cookbooks, and we’ve run out of space and started stacking them in front, too.
It was a difficult choice. This is about 1/3 of one shelf.
For today’s prompt, I narrowed it down to three finalists: the Native Foods Cookbook, pretty much anything by Bryant Terry, or the vintage (1958!) Polish cookbook that I found in Portland last year. Every one of them was a contender for solid reasons. I am an oddity in modern American society – fourth-generation born in the U.S., but I can only claim one national heritage: Polish. Therefore, you can imagine how much fun I’ve been having veganizing recipes from Polish Cookery; I wouldn’t be surprised if my grandmother cooked from that book. On the other hand, Bryant Terry’s recipes are astounding – creative, down home cooking for a modern vegan world. Not at all the heritage I grew up with, but an amazing world of food I’ve come to love as an adult. In the end, I decided to cook from the Native Foods Cookbook, if for no other reason than I’ve been obsessively cooking from this book since we got it a few months ago, and every single meal has been phenomenal. Continue reading →