When I was a teenager, my mom hung a cross-stitch on the wall that read “Happiness is being married to your best friend.” I thought it was so cheesy at the time (get it, it’s cheese week, haha!), but it turns out that little piece of craft work had it all figured out. Being married to your best friend is really amazing. We love to spend time together, and it doesn’t matter what we’re doing, it’s always so much better together. Continue reading
It is time to go gourmet as we start off cheese week! Today, I’m here to show off our haute cuisine – something that will make you say, “Now that’s some fancy business!”
I’ve said it in just about every post this MoFo, but it always seems to be true. This meal started at the Farmer’s Market! We found some black garlic at Garden Treasures, one of our favorite vendors. We’ve never cooked with it before, so we asked the proprietor how to use it. He told us that it didn’t need to be cooked – just peel it and eat it, and boy was he right. Let me tell you how that small idea turned into a fancy AF dinner.
That’s not really a word we’re used to throwing around in these parts. I mean, why take apart a perfectly good dish?! We’re far more likely to build a casserole than to neatly arrange small bits of food in a semi-circle. But, you know what? Sometimes, it pays to try something new. Continue reading
Picture it! Seattle, 2012.
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!
We love spicy foods! We wanted to do spicy right, so we took soup week into the soup-adjacent category, and made chili. Not just any chili, mind you, I made my famous chili verde. Read on!
Since last week was taco week, we have no shortage of leftover tortillas in the house. When you’ve got leftover tortillas and it’s soup week, you make tortilla soup!
If you were going to market a food you make, what would it be?
When I first read this prompt, I knew exactly what I was going to talk about: canned goods. Mike and I started canning farmer’s market produce a few years ago, and I’ve spent most of the past few summers preserving foods (this summer has been the exception). Here are just a few of the things we’ve canned:
Hi, All! Well, this prompt is a pretty easy one for us. We really only have one grocery store tip to share – visit your local vegan grocery! Here in Seattle, we are so fortunate to have access to Vegan Haven, a volunteer-run, non-profit, all-vegan grocery store. It’s such a wonderful feeling to be in a store knowing that you don’t have to check every label for animal products.
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.
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.