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.
Vegans everywhere have heard it, and most of us have heard it multiple times – “But where do you get your protein?!” I even got where do you get your protein-ed by a liver doctor just a couple of months ago! (For the curious, I stared at him incredulously and said, “Plants have protein. That’s where cows get it!”) So, obviously, the short answer is: plants. Plant foods offer more than enough protein to satisfy, with rare exceptions, the protein needs of most humans. Many plants even have more protein than animal sources! As vegans, we get our protein from pretty much everything we eat.
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.