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.
Though the prompt for today is “kitchen tour”, the light in our kitchen is, frankly, awful. Even on the sunniest days, our kitchen is very difficult to photograph. In the autumn and winter? Forget about it. We thought about how we could make the best of it, and we thought we’d instead photograph our art, knickknacks, and other decor/decorations. Now, given the aforementioned poor light, they aren’t the best photos, but we hope you’ll still enjoy the peek. We’re letting the photos speak for themselves, but do check out the end of the post to find out what we cooked in our vegan kitchen tonight!
Today’s challenge in Vegan MoFo-land is to talk about an unconventional ingredient or product that we use. Well, there is one secret ingredient that we discovered last year that we use just about every day. We’re talking about San Juan Island Sea Salt‘s Popcorn Blend (or “yellow salt” as we like to call it around the Fake Meat and True Love house)!
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 →