Tag Archives: Vegan MoFo

Peach and Mint Sweet Tea

Although summer may be winding down, there is still time to sit outside and enjoy a glass of iced tea.  My recipe involves black tea, peaches, mint and a bit of agave nectar to sweeten it.

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Recipe:

  • 10 Orange Pekoe tea bags
  • 6 cups of boiling water
  • 3 cups of cold water
  • 4 peaches, sliced
  • 12 mint leaves
  • 2 T agave, or more if you like it super sweet

Directions:

Steep the tea according to directions in the boiling water (usually 3-5 minutes). Add cold water, peaches, mint and agave.  Chill for several hours before serving.  Enjoy!

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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.

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Taste Test: Daiya Jack Cheese Wedge

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I have been waiting forever to try the Daiya wedges.  Daiya is hands down my favourite vegan cheese.  I heard rumors over the summer that they were becoming available in Canada, but being in India, I remained cheeseless.  UNTIL NOW! I picked up the jack cheese wedge at the health food store and took it home.  It was pretty good!  It didn’t have that super rubbery texture that my attempts at wedge cheeses often have.  It was more creamy I guess?  It also tasted like jack cheese (I think, I don’t really remember what it tastes like). I want to try the other flavours next.  Yum.

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Dinner: Salad with Peanut Lime Dressing

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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!

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Thanksgiving Pie Fest

I’m home after a long weekend of food and fun, and thought I’d share what I made. First up, an apple tart with a sour cream filling.

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I saw something similar on the Food Network, and thought “I could make a vegan and gf version of that!”.  It was really easy and doesn’t have much sugar.  I think it would look a lot better in a fancy tart pan, but I’m not always a fancy person.  It also means that if you bring them to someone’s house, you don’t have to worry about getting the pan back when you’re done.

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To make the tart, you will need:

Crust

12 dates

1/2 c ground almonds

1/4 c of sorghum flour

1/8 t nutmeg

1/4 t cinnamon

2 T brown sugar

For the filling:

2/3 c sour cream (I used Tofutti brand)

1 T brown sugar

1 t vanilla

1 apple (I used McIntosh because it was what I had)

1-2 t of agave (optional)

Directions:

Preheat oven to 350 degrees Celsius.  Cover dates with boiling water, and let soften, about 10 minutes.  Drain the water and puree the dates.  I used a food process because that was all that I have, but a hand immersion blender may also work.  In a food processor, combine dates, almonds, sorghum flour, nutmeg, cinnamon and brown sugar.  Process until blended.  You should have a crumbly, slightly dry crust.  Press into a greased pan (I used a pie plate) and bake for 20 minutes.  Let cool for a few minutes while you assemble the filling.

For the filling, mix the sour cream, brown sugar and vanilla in a bowl and set aside.  Peel, core and then slice the apple into thin slices.  As you slice, place in a bowl of water and lemon juice to preserve the apple’s colour.

To assemble, spread the sour cream filling over the crust and then top with the apple slices.

Bake for about 30 minutes at 350.  Once it comes out, drizzle with a little bit of agave.  Let cool and serve!

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I also made a pumpkin pie with a Patsy Pie crust and the filling recipe from Welcoming Kitchen.  It was really good!

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I topped it with Healthy Top, a delicious whipped cream style topping.  The package made a giant bowl, but it kept for several days in the fridge.

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I also made Dreena Burton’s Festive Chickpea Tart from Let Them Eat Vegan!.  I actually made this twice over the weekend for two different dinners.  I also made the rosemary gravy from this book as well, but I didn’t get any pictures of it.  It was delicious, though.

Well, that just about sums up my weekend.  Now I’m going to spend the week eating as many Honeycrisp apples as I can from the giant bag of them I bought at the market.

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Lunch!

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Grilled veggies (eggplant, red pepper, portabello mushroom and roasted cauliflower) on lettuce with hemp hearts and tahini sauce. Yum!

Have you ever made your own tahini sauce before?  It is a really easy and delicious sauce.  I usually do the usual clove of garlic, lots of tahini, lemon juice and water.  I also add some pepper and hot sauce.  Sometimes I get fancy and make it in the blender with parsley added in.  I’ve been eating this meal every day for about a week because it is quick and easy!  Yesterday I had the veggies and tahini sauce over millet.  What are you waiting for?  Get your tahini on!

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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:

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