Listen, friends. If there’s no pizza during the zombie apocalypse, well, just let the zombies eat me first.
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)!
A kitchen gadget we couldn’t live without? I thought a lot about which kitchen tool I’d pick for this prompt, but Mike had one answer and one answer only:
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.