Archive for veganmofo III

Veganmofo: Ok, I know it’s over but I just got my swap today!

Over on the ppk we had arranged a mofo swap! Which was basically a care package to assemble and send to another lucky mofoer! Well my lovely (and talented) swap partner Kelly! or warriortwo so check her out.

I am so so so in love with this loot, check it.

3 PACKS OF JERKY!! I am a huge jerky whore, nomnomnom. Although Party wound up grabbing my opened bag of spicy ‘chicken’ flavour! RAWR -_-. I was not impressed, and it was considered a great lost. Not sure what it is about stonewall jerky, but man I cannot get enough!

Other look includes organic spices and body care samples!
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Stickers, pins and zines oh my!
Go Vegan!
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Soups!
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Cookies!

And chimes!! Mango ginger to be exact and boy are they good.

She also made me a burnt cd “Got my mofo working!” which I am excited to play.
Mofo cd!
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thank you so much kelly! and I am glad you enjoyed your package as well.

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Veganmofo: Vegan Brunch!

What better way to start the weekend? Pancakes, Sausage and homefries! All vegan of course.

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Brunch is just one of those things you look forward to like fall and cozy sweaters.
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Today brunch features, Banana pancakes from Vegan Brunch! By Isa Chandra M. , followed my rosemary roasted garlic potatoes also taken from Vegan Brunch (sort of) and to round it out we ate some yves sausage rounds.
Vegan pancakes
Yum!
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Adam’s plate
Adam's plate.
What are you eating for brunch?

Veganmofo: Simple eats

Yet another no measure recipe to share with you all.
kale, white sauce and noodles
Spaghetti, kale and bechemel!

This sauce recipe is loosely based of the lovely Joanna’s from her book Yellow Rose recipe and a classic french cooking book i got through freecycle.

Mock-french cuisine

Ingredients:
2 handfuls of WW spaghetti.
1 hand full of kale, sliced with sears
2 fork fulls of Earth balance

Sauce:
2 giant spoon fulls of minced garlic (I’m using jarred stuff, fresh maybe 3-4 gloves?)
Enough olive oil to coat your cast iron skillet
5 fork fulls of earthbalance
enough WW flour to coat the bottom of your cast iron pan twice
Soymilk (enough to fill your pan and mix in your roux)
2 pinches of nutmeg
1 pinch of ground thyme
1 pinch of ground basil
1/2 pinch of ground sage
** ground is important for this smooth white sauce!**
as much fresh pepper as you can grind
Sea salt to taste.

First thing, is make you sauce by preheating your cast iron pan with oil. Then adding your garlic and some pepper saute until browned. Then melt your earth balance, I know it is a lot, but this is “french” cooking.

once your earth balance has melted, stir with your spoon and get your whisk ready. Being pouring flour (WW!!) directly into your pan and stir until it combines to form a paste or roux. Continue mixing ad adding flour until you have a thick paste that doesn’t look like it’ll take any more flour (If you do push it past the intake point, just melt more earth balance and stir like mad).

Now you can add your spices and stir some more to insure you do not have lumps. cook for a little while to toast your flour and flavour your roux.

Now comes the hard part, begin pouring in your soymilk and stirring to combine. You may want to do this in batches to make stirring and checking for lumps easier. once it is all combined turn your heat way down to let it simmer, stirring occasionally as skin will form and it will continue to thicken (add more soymilk if you want a thinner sauce).

Once the sauce is simmering bring your pasta water to a boil and cook your pasta.

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While that is doing its thing, take your sears and cut kale into small pieces in a cereal bowl. Add your forkfulls of EB and microwave with pepper for 3-4 minutes covering the bowl with a plate.

When everything is done combine onto your plate, top with bacos, nooch and sesame seeds. Yum!

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On a side note, winter and no-natural light makes me sad.

Veganmofo: I cannot believe it is almost over!!! bonus dog photos!

It’s a sad, sad time of year when veganmofo comes to an end. But we all knew this day would come, I’m just sorry I didn’t get anything more interesting accomplished for you all!! But I am hoping this mofo experience will re-invigorate my internal blogger and get me out of this student’s rut and back into kitchen experimenting with posted results for you dear readers.

Tonight was another night out, eating sushi (the glorious dragon roll i posted about earlier). So here’s some older eats to keep you mofo’ers happy!

Up first is HeartWood’s Vegan Cafe’s TLT!
Reheated in the cast iron, yum.

Heartwood's TLT
This sandwich took a lot of compressing.

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And one of this month’s prouder moments, may I present to you dear internet
MOTHER FUCKING GRILL MARKS

Muther Fucking Grill marks!
hells yeah, all thanks to my George Forman grill

Tofu Grillin

Now the thanksgiving test-run, or the fist time I ever made isa’s Punk Rock Chickpea Gravy (Good god why did it take me so long?)
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Served it with some sauteed kale, mashed potatoes and chickpea cutlets. Yum!
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Another look at my thanksgiving plate
Plate x2

And the failed techno-colour cheese cake
Failed coloured cheesecake

Ceaser salad and garlic pita
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The studying hummus snack plate
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And now on to the Party photos:

Tought guy

And tired after a hard day of modelling.
Tired now

Veganmofo: Cheesy Potatoes!!

The other day I needed something for breakfast, and as my luck would have it Ms. Kittee herself was waking up and logging on. So I asked the expert who told me these three magical words: nooch, oil and Potatoes.

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Scalloped potatoes it was!

Now, unfortunately there aren’t any real measurements here just simple steps.

First:

Slice your potatoes as thinly as possible and pre-heat your oven to 350.

2nd:
Combine nooch and oil in a measuring glass. I had a cup or so of nooch the first time, but the flakes deflate when they get wet, so you might have to play with it a bit.

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I used a fork to whisk the nooch and olive oil together with salt and pepper. I also added a bit of soymilk for creaminess. You’ll know when you get the right consistency because it will be thick, creamy and saucy.

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3rd step:
Toss your potatoes slices into a casserole dish and cover in sauce. If you need more sauce, repeat step two until adequate sauce coverage is achieved.

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Step 4:
Cover in tinfoil or lid if you have one. Bake in the oven for 30 minutes covered (until potatoes are soft and sauce is bubbly). Then increase to 400, remove lid and cook for 15 minutes of until edge brown.

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Optional: I added some vegan cheese to the mix, but it’s totally not needed!
I do recommend you serve these hot! I find the next day the sauce tends to really dry out and they are more like nooch crusted potatoes.

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For a more complete meal serve with some baked tofu and greens. Yum!

Veganmofo: The Magic of Tea!

Just quick post to sing the many, many praises of tea.
nothing beats a fresh hot cut of tea to warm you body and soul.
PPK tea swap!

which brings me to this post, the ppk tea bag swap!

I received mine today from Anna, and I hope hers arrived safe and sound.

Lovely shot of my assortment, I cannot wait to try the cucumber tea! neato!
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Veganmofo: Student’s best friend, the leftovers

Here is a just quick follow up post because I posted yesterday’s entry today (oops) which has put me a little behind. Anyway, to follow up on the vegan student’s chili I got some handy advice from the ppk on the many applications of leftover chili.

Poor Student's Chilli Noodles

Today I went with the chili spaghetti!Just use your chili in the place of sauce, great for a quick meal and good use of leftover chili (using yesterday’s recipe).
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Heat your chili (I added some extra garlic and basil to mine as it cooked), cook your noddles and if desired add some vegan cheese/nooch.

Voila! chilli noodle bowls.

After some coffee and a few bowls of this your ready to get back to the books for midterms.
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Plus if you are even more strapped for time, and microwave friendly. Zap your noddles in water add your sauce and zap some more until heated through.

Veganmofo: Student’s Chili

Here’s a simple and easy chili recipe. I threw this together last night for supper and it made enough for lunches for the next few days plus more the freezer. The main point of this meal was to make use of the last little bits we had running around. Depending upon what you use it can be fairly budget friendly as well.

Hungry Student's Chili

One thing I like to do with jars of salsa and tomato sauce (or really any kind of sauce, pickles, jams etc) is once the jar is empty to add hot water to the jar and shake to get all the little bits of sauce left. And I normally save these remnants for sauces, soups, stews and other dishes that cook for a while. Not only does this make cleaning the jars for later use a breeze but it also ensures you get every last bit of sauce

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Hungry Student’s chili

1 can kidney beans
3 cups leftover beans
1 pack veggie grounds
1 onion diced
3 cloves of garlic diced
1 can diced tomatoes
1 can tomato paste
leftover spaghetti sauce, salsa, black strap molasses
asian chili sauce
olive oil
cooking sherry

Spices:
Mustard seeds
cumin
garlic powder
crushed red pepper
paprika
Cayenne pepper
oregano
sage
thyme
dried rosemary
fresh ground pepper
fresh rosemary

Optional: corn starch

In a large pot heat your oil and add your onions mustard seeds and cumin. Sautee until onions are translucent while grinding in pepper. Once the onions begin to turn add your remaining spices and continue to stir, being sure to scrap the bottom. Now add your diced garlic and continue to cook until fragrant, keep scrapping the bottom.

Once your garlic is fragrant add your veggie grounds and cook until browned. De-glaze the pan with cooking sherry, keep the heat high and scrap the bottom. Now add more red pepper flakes, paprika and cumin.

Be sure to drain the beans if using canned. Add beans to pot and stir, cooking for 3 minutes and adding more pepper.

Now add your leftover bits of sauce, salsa and molasses. Stir and adjust for seasonings. Add your tomato paste and canned tomatoes, rinse cans and add liquid. Don’t forget the chili sauce if you have it, a tsp or so should do.

Continue cooking and tasting, adjust seasoning but be careful as your pepper flakes/overall spice will increase with the cooking time. Cook for about an hour, stirring occasionally.

If your chili seems to thin, remove some of the liquid with your spoon and place into a mug/bowl and create a slurry with a bit of corn starch. But sure to stir until starch is completely dissolved before adding back to the pot. Cook for an additional 20 minutes, repeating as needed.

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Remember chili gets better the longer it cooks. But once you cannot wait any longer dig in! And enjoy

Also this recipe makes leftovers, so freeze some for latter use.

Veganmofo: Easy school lunch

Now, the important thing to remember here is that I have never before made a grain salad. I wasn’t entirely sure how to, so perhaps this dish is really just cold rice and veggies. Having only ever sampled grain salads from grocery delis where every bean/rice salad seems to be flavoured with leftover sweet pickle juice (ew!!!). I was not a fan. I prefer my grains savoury, maybe with a hint of sour.

Grain Salad

Wild Rice and Bean Salad

1 cup wild and brown rice mix
2 1/2 cups vegetable broth (or water)
dash of salt
1/2 cup frozen white beans (is using caned you will need to rinse, and re-rinse. You may actually want to add more beans, I felt it could have had more)
1/2 medium onion diced
3 tsp minced garlic
1 red pepper diced (or vegetables of your choice. Red was all I had)

Herbs:
1 pinch sage
2 sprigs fresh Rosemary
2 dashes of paprika
1 pinch poultry spice
1 pinch basil
1 pinch thyme
salt and pepper

Dressing:
1/4 cup olive oil
1/8 sherry
1/4 (just under a quarter) balsamic vinegar
Repeat of herb mix with the addition of fresh dill

Optional toppings:
Shredded nori
Sesame seeds
nut of choice

First coat a heavy bottomed pot with oil and cook your onions with pepper and mustard see until fragrant. Add garlic and continue cooking, deglaze pan with sherry is desired. Now add you rice and toast, before adding liquid and your selection of herbs. Bring to boil, boil hard for a minute, before reducing to a low simmer for 55 minutes (or until done).

Wild Rice Salad

Meanwhile dice your pepper and make your dressing, it can be made in the measuring cup and combined by whisking with a fork. Set aside.

Once rice is done allow to cool, if you have extra liquid drain your rice. Once rice is cooled (better yet, use this recipe to use up leftover rice!) add your pepper and dressing. Toss to coat and refrigerate overnight (at least an hour!).

Veganmofo: Weekend Edition! Farmer’s Market (Photo heavy)

Hey guys,

sorry for the delay in posts, my friend Katie and I went to the farmer’s market in downtown Halifax. Our market is currently being held in the old Keith’s Brewery, a older cozy labyrinth of tunnels, floors and boths of farm fresh goodies and local crafts!

There is so much to see and do, traffic (of other people that is) is a bit of an issue, but with their new space down the road they will have event more floors and a much more open space. So although I will miss the charm and maze of the keith’s brewery the extra elbow room and being open 4 days a week will be a welcome change.

Let’s get started!

Market Atrium

The Market Attrium various fresh produce tables, an apple cider and apples section and two bakers! The mushroom guy no longer seems to be active, but in his place there were some fine produce vendors who made jams, salsas and more!

Ye old market

The Atrium is by far the roomiest portion of the market tour so be sure to savour your personal space while you still can before moving on to the downward winding stair case, or through the various arches, into the craft hallways or back up the stairs for level two and three.

This Market trip not only did I visit Happy Hippie Granola, but I found another granola enthusiast who did all kinds of gluten free mixes, yum!
Happy hippie Granola!

Here is a shot of one of the craft tunnels, there is a great word working guy who has amazing Atlantic products. Beautiful, beautiful work.

in the back of this photo you can see the atrium.
More crafts
More crafts!
crafts!

I was so tempted by the prospect of fresh garden herbs, but I feared the little guys wouldn’t survive the canvas bag and the hike home. So for another day.
Herbs!

This is one of the many apple and cider booths. You can get samples, buy a glass, a liter or two or the gallon sizes. MMMM
Katie getting her cider on.

Cider is what fall is all about.
Apple cinder stand #1

Vendors in action
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onions and shallots
Onions and shallots

For some reason there were some beautiful cherry tomatoes, I missed another shot of tiny yellow and red ones in baskets.
Cherry tomatoes!
so cute

Broccoli and flowers (i think?)
flowers!!

I have a few action shots of consumers grabbing some taters
potatoe bin

Carrots! Just be sure to ask them not to snap off the greens before hand if you want to keep them.
Carrots!
more carrots, further along there were vendors of rainbow carrots but I ran out of card space
More Carrots!

Autumn produce, look at the kale!!!
Veggie Stand

Plus local artist are always hiding in the corridors providing a great atmosphere (photo is awful, sorry)
Performers

I also came across an amazing new addition. RAW CHOCOLATE! Cocaonibs, pure cocoa, vegan hand made chocolates and raw fudge (with coconut oil or without) So creamy and SAMPLES!
Raw chocolate!

The basement has sweet shops, glass art, wines, jams, soaps and the lovely atlantic hemp. with hemp seed samples
Atlantic hemp!

Second/main floor 2 (the building is on a hill, so depending on which side your on this is the main or second floor)
Market

Now between staff of life vegan cinnamon apple rolls or their chocolate cinnamon apple rolls fresh with coffee and tea and this Indian stand it really doesn’t matter where else I go. I normally get a chickpea roll (but there are many vegan options, I am just a roll sucker) and they come with lovely side salads.
Indian delights!

Indian stand

More produce!
Head

Mount Beet

Apple empire
Apple Empire
plums
Plums
Family Produce stand

1$ each for these bad boys! Plus the closer it is to closing the cheaper things get. So if you can risk the time limit, go near close and get 7-9 for the price of 1.
Cabbage

I also noticed this new addition, so great!
Eco

My good friend katie chowing down her vegan cinna-bun
Katie<3

So if your a hungry vegan warrior, get yourself to your local market. Know your farmers, their practises and get yourself some quality produce. Maybe even some good deals.

Bonus: when I got home and de-stalked the Brussels party stole the stalk and ran around with it all day.

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