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 →
Sorry for vanishing, friends, but we got married! On Sunday! Things are only just starting to get back to normal, and that’s only going to be for the next day or two, since we leave on our mini-moon on Friday. I thought we’d be able to MoFo right up until the wedding – having never had a big wedding (my first wedding was basically an elopement, barefoot on the beach), I was terribly naive, clearly – but everything got very hectic about a week before, and the wheels just came off the MoFo bus.
Don’t give up on us, though, because we’ll be trying to blog while we’re eating our way through Austin, and we’ll be back to cooking and blogging regularly in October. And of course we want to write up a post about the wedding – and the FOOD at the wedding – sometime soon. We miss blogging, and we miss y’all, and we really miss the community we’ve found this month.
Mike’s face here, y’all. No matter how many times I look at it, it takes my breath away.
If you’re on Instagram, check #blatchwedding2015 (not our real last name) for some of the photos our friends took and shared!
P.S. Speaking of Austin, who’s there and wants to meet up for drinks and/or food and/or bats and/or whatever?
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 →
Disclaimer: this isn’t a recipe. It is, however, a very retro dinner.
Mike and I are both really drawn to retro and vintage styles and items. We love the aesthetics from the 1950s & 1960s – Mike loves cocktails and mod and anything atomic in particular, and I can usually be found in full-skirted dresses with a pocketbook and bright lipstick. (Mike hasn’t seen Mad Men yet, but I’m looking forward to watching it with him just so I can see him get all swoony over the clothes and furniture.) Additionally, we’re both defined in a lot of ways by the pop culture of our respective childhoods, adolescences, and young adulthoods. We’re both very nostalgic people, by and large, and really prone to reminiscing and “Do you remember…”. We’re your basic Gen-X cliché, is what I’m saying.
I have an abiding fondness for vintage cookbooks, even if they are loaded with pictures of dead animal parts. I assumed I’d turn to one from my collection to find a recipe to veganize, but then I had a flash of inspiration.
In the 80s, Wendy’s tried to position itself as the fast food restaurant with more variety and healthier choices than its competitors. Their baked potatoes, smothered in viciously orange cheese sauce and either broccoli, bacon, or more cheese was one of the ways they tried to set themselves apart:
Hi, there. Mike here with my first Vegan Mofo post. The lovely and talented Sarra has been keeping us on the level for the last three days, but here is my first offering. Today’s prompt is weird food combinations, which is admittedly a challenging topic. The rise of fusion cuisine has rendered the notion of weird food combinations nearly obsolete. If you can imagine a combination, some trendy chef somewhere has already put them together, and her peers are rapidly following suit.