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Vegan Mofo # 31 Halloween

 

Halloween. That wonderful day and night were you get to become someone else and get free candy. It is such a happy occasion for millions of children and adults. For vegans though, this can be an incredibly depressing occasion. Because most candy have ingredients that vegans do not eat.

Candy that has white sugar processed using bone char, honey, milk chocolate, butter, and eggs. I used to eat hard (Alicante) Turron until I became vegan. Turron is a beautiful confection of egg whites, honey, sugar, and almonds. Of course there are different varieties from different countries. However, we are not speaking of that kind of candy.

I am speaking of all those sticky, chewy, chocolatey kind. Unfortunately, there is dairy and white sugar involved. One of my favorites that I can no longer have – Snickers. Yet, that problem has been solved.

 

 

A great company named  Go Max Go Foods has created a line of vegan candy bars similar to some major bars on the market. Jokerz is the one that has replaced my peanut, caramel, nougat, and milk chocolate covered bar. There is a Buccaneer bar. Can you guess which bar this one emulates? There’s Twilight which has a chocolate nougat, caramel, and a rice milk chocolate covering. I am sure that you can guess which one that one is giving good vegan delights.

There are some pretty tasty vegan candies to be had for Halloween, yet I love caramel, nutty, chocolatey goodness.

I hope every vegan had the most thrilling Halloween.

BOO!

HA HA HA HA HA HA HA HA HA . . .

Vegan Mofo #30 Farewell Vegan Mofo

 

This has been the best month of my blogging life!

I really must thank Vegan Mofo for helping to jumpstart my blogging life. I had such fear in putting myself out there as well as putting recipes on the web for all to see.

There is more food in me, it is just a matter of sitting down and planning each dish. Yes, I do intend to continue to keep this site going. Each day, I have been teaching myself how to do the blogging thing. However now with a little more time I should be able to really make it look its best.

Thank you so much for all those who have visited and possibly tried some of my recipes. I hope to bring you more flavorful and interesting content in the future. As well as do everything I can to make the Vegan Mofo Team proud in their part to help get me started.

I have loved every minute even though it takes energy and time to create one post, I have been humbled by this process and will continue to grow.

Thank you Vegan Month of Food 2011 for changing my life!

 

 

Vegan Mofo #29 Yum-Mi Sandwiches

 

I was in the mood for a sandwich, however not just any kind of sandwich. I wanted something that I had not tried before. My mind and mouth wanted something light and delicious. This restaurant fit on both accounts. I could not decided what I wanted exactly, so I chose  two different items to try.

The first was a sandwich called “The Veganism”. It had fried tofu, bean curd, jicama, carrots, yam, and vermicelli. Loved it!

 

 

The other thing that caught my attention was a Yum-Mi Noodle Salad Bowl. In that category, I chose the Steamed Tofu and Vegetables. It was super light. If you are hungry, I would not get just one. Or better yet get one of those and another item as well. Like spring rolls. Still, it had a fresh, light, clean flavor. Simple, yet tasty.

 

 

If you ever find yourself in Orlando, Florida, make sure you stop by this simple, yet clearly defined place. They are located at:

1227 North Mills Avenue

Orlando, FL 32803

(407) 894-1808

www.yummisandwiches.com

 

 

 

Vegan Mofo #25 Smothered Gardein Cutlets

I was in the store doing a little grocery shopping thinking about what I wanted for dinner. The problem? I was already hungry. Isn’t that what people say all the time,  “Don’t shop hungry.”  Well that night, I was hungry.

By the time I got home, I was too tired to put together an elaborate meal. In the store I came across a bag of Gardein Chick’ n Scallopini. I was just going to follow the instructions on the bag and be done with it. Then I  had a craving for something from my childhood just quicker.

I started with celery sauteed with water then I added the Gardein Chick ‘n Scallopini to brown them.

I added water instead of vegetable broth because I was hoping that the cutlet had enough flavor inside that I could coax it out by gently simmering it. I placed a lid on top and waited 10 minutes hoping my hunch was right. When I lifted that the lid, there it was – that wonderful liquid that I wanted. I added a touch of Dijon mustard for a little kick as well as to add some depth. Before the party began, I made Japanese rice. It is just what I like, yet you can make whatever you like. From brown rice to couscous to noodles to stuffing. I also had a little kale saute action happening as I prepared the Gardein.

The entire dish, if planned right work quickly, should only take 30 minutes. If it takes you longer that is okay too. It is not about how fast you can get to the table or in front of the television without a thought of what you just ate. Savory your food, just do not kill  yourself to make it.

 

Vegan Mofo #25 Smothered Gardein Cutlets

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

Ingredients

  • 1 1/2 cups Japanese rice
  • 1 bunch curly kale, washed, destemed and chopped
  • 2 celery ribs, divided
  • 1 package of Gardein Chick 'n Scallopini
  • 2 1/2 cups water, divided
  • 1 tablespoon Dijon mustard

Instructions

    Rice
  1. Place rice in a saucepan.
  2. Fill with water and swirl water with your hand.
  3. Drain water.
  4. Repeat until water is clear.
  5. For the 1 1/2 cups of rice add 2 cups of water.
  6. Bring to a boil then reduce to low until the liquid is almost gone.
  7. Turn off the burner.
  8. Cover and let rice sit.
  9. Kale
  10. Wash.
  11. Take kale off stems.
  12. Chop.
  13. Take one celery rib and chop.
  14. Add 1 cup water.
  15. Simmer.
  16. Gardein Cutlets
  17. Chop the other celery.
  18. Add to skillet with a little water to saute.
  19. Add the Gardein cutlets until lightly browned.
  20. Add 1 1/2 cups water.
  21. Cover and simmer for 10 minutes on med low.
  22. Uncover.
  23. Whisk in Dijon mustard.
  24. Serve.
http://www.beyondnfinity.com/vegan-mofo-25-smothered-gardein-cutlets/

 

 

 

 

 

 

 

 

 

Vegan Mofo #24 Black Bean Soup

 

You can not get any simpler than this on a cool night. You can have it as a soup or with rice and some plantains. I love them in a bowl piping hot with spoon in hand gently scooping up a taste of hearty goodness into my eager awaiting mouth.

 

Vegan Mofo #24 Black Bean Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4

Ingredients

  • 1 cup dried black beans, washed
  • 5 cups water
  • 1/2 cup onions, diced
  • 1/2 cup celery, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons tomato puree (or ketchup)

Instructions

  1. Sort and rinse beans.
  2. Place beans and water in a stock pot.
  3. After 45 minutes add onions, celery, garlic, black pepper, cayenne pepper, and tomato puree.
  4. Cook until beans are softened for another 45 minutes.
http://www.beyondnfinity.com/vegan-mofo-24-black-bean-soup/

 

Vegan Mofo #22 Central Florida Veg Fest

 

It’s that time again! The Central Florida Veg Fest started out beautifully October 22, 2011. Every year in October, Vegans and Vegetarians in Central Florida look forward to gathering together to eat great food, meet old and new friends, listen to amazing musicians, get delicious food ideas, and learn something new from brilliant speakers.

This year, we were graced with a visit from the amazing Colleen Patrick-Goudreau. Author, activist, passionate speaker, and all-round amazing person. Colleen addressed the audience with humor, honesty, and pure passion.

It was that passion that touched me more than I realized. I sat in awe watching her speak about veganism in a way that was not scary to anyone. There seemed to be quite a few people in the audience curious about living the vegan lifestyle. Of course, newbies think of veganism as a trend, fad, and a diet when really it is much more than that.

Ms. Goudreau is truly an inspiration to anyone that comes in contact with her. She has this infectious personality that radiates passion and compassion from the inside out. When she speaks, she makes veganism sound like the it thing to do. However it is the smart thing to do. I really enjoyed meeting her and experiencing what people all over the country has had the honor of being present.

Boy was I present!

 

Vegan Mofo #21 Lentil Soup

 

Fall continues to bring out the love of amazing soups and stews. I love French lentils. They hold together and have the most hearty flavor of all the lentils. Lentil soup can eaten with mashed potatoes, rice, artisan bread, pasta and more. It is one of my favorite things to eat on a cold night.

 

Vegan Mofo #21 Lentil Soup

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: Serves 4

Ingredients

  • 2 cups French lentils
  • 7 cups water
  • 1/2 cup onions. chopped
  • 1/2 cup celery. chopped
  • 1 cup carrots, chopped
  • 2 garlic cloves
  • 2 teaspoon rosemary
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper

Instructions

  1. Rinse lentils.
  2. Add water and remaining ingredients.
  3. Bring to a boil then reduce to med.
  4. Cook for 30 - 45 minutes.
  5. Serve.
http://www.beyondnfinity.com/vegan-mofo-21-lentil-soup/