Category Archives: Uncategorized

Vegan MoFo 2013 is Upon Us!

Today marks the start of the annual Vegan MoFo (Vegan Month of Food). If you haven’t heard of it, it is basically the most epic vegan blogging event ever.  For the month of September, tons of bloggers commit to posting about vegan food as much as possible.  The goal is to post at least 20 times through the month.  Sadly, I am often unsuccessful.  I will still give it my best shot, though!

The event also has lots of spin-off things happening, like cookbook or food giveaways on different blogs, and vegan cooking combinations that challenge bloggers to create unique dishes with a set of key ingredients.

My goal this month will be to post as much as I possibly can.  I already have a couple of ideas.  Wish me luck and be sure to check out some of the awesome blogs in the blogroll!  My favourite way to find new blogs is to visit the Random MoFo, which will give you a randomly generated participating blog each time you hit refresh.


Lunch: Big Salad Edition

Today’s lunch consisted of baby romaine, massaged kale, carrots, tomatoes, grilled eggplant and mushrooms, hemp seeds and an oil and vinegar dressing.

2013-01-28 13.22.54

Tagged , , ,

Dinner: Pasta and Beanballs

First up, I received an honorary mention in the Vegan MoFo Chopped Challenge!


Secondly, here is what I had for dinner the other night: rice pasta and tomato sauce with some beanballs. I threw in some kidney beans, walnuts, spices, onions and some other stuff into the food processor. I brushed them with oil and baked them at 350 for about 20 minutes.

Dinner: Salad with Peanut Lime Dressing


This was a clean out the fridge kind of salad, so I used roasted cauliflower (chop, drizzle with oil and bake at 450) and assorted veggies.  The dressing is from, where else, Fresh! I also added some marinated tofu cubes, based on Fresh’s recipe as well (tamari, apple cider vinegar, sunflower oil and some water).  I got the dressing recipe from vegangela.  My new blender sprays the contents of the jar everywhere, even on the lowest setting, so I wasn’t able to open the top and slowly add the oil, so I didn’t get a real emulsified dressing happening.  It was still pretty tasty, though!

I’m planning out my entry for the Vegan MoFo chopped event happening.  I need to use popcorn, butternut squash, rosemary and apricot preserves AND make a brunch dish.  Stay tuned for what I get up to!

Tagged , , , ,

Vegan MoFo Fail.

Well, In case you didn’t know, it is the VEGAN MONTH OF FOOD! I have so far failed to do anything about that.  I promise to post soon!  In the meantime, enjoy Smokey:



Risque Cookies

I made these gingerbread cookies for a bachelorette last weekend. The more risque ones have been hidden from view.



Spinach, beets, cucumber, peppers, tomatoes, sunflower seeds, hemp hearts, sundried tomato dressing and bean salad.


Shepherd’s Pie and Potato and Celery Soup


Shepherd’s Pie

For the bottom layer:

an onion, 3 chopped parsnips, a carrot, 2 cups of cooked lentils, half of a red pepper, 5 small cloves of garlic, 2 stalks of celery, a tomato, spices…. a cup of vegetable broth and a couple of tablespoons of arrowroot powder

For the top layer:

mashed potatoes!

I baked it at 350 for about 30 minutes.



I had lots of extra mashed potatoes, so I made a quick soup: vegetable broth, a carrot, 3/4s of a bunch of celery, half of an onion and a head of roasted garlic blended with mashed potatoes and some almond milk.

Tagged , ,



Lunch today is canned rice and beans. Depressing. I miss vegetables already.