vegan mofo 2013

Vegan Month of Food, Day 20: Neapolitan Dessert Dip

I wanted to do a dessert dip, but I wasn’t sure what to dip in it, let alone what the flavours should be. So I brainstormed with my friend and she said s’mores flavour, to dip graham crackers in. I also thought “banana split”, but I have zero banana tolerance. Take that idea and fly with it, if you’re not a bananaphobe like I.

So, revert to the pudding recipe I’ve only used 10384343 times this month. Prep that the night before you need it. Right before you assemble your dip, take a handmixer to it as we did for the layered fruit salad, adding the teaspoon of lemon juice and a dash of milk as needed.

Next, make some Chocolate Glazey Stuff:
3 T vegan margarine
3 T cocoa powder
1 c powdered sugar
3/4 tsp vanilla
Enough non-dairy milk to make it soft

Mix the margarine, cocoa powder, and powdered sugar with a handmixer until crumbly. Add vanilla, then the milk. It should be runnier than icing but thicker than sauce.


Then layer the following in a 9×9″ pan:

The pudding
1 c mashed strawberries
the glaze
1/2 c graham cracker crumbs

dessertdip2I made a 9×9 pan of this for our Friday night small group. We had it with graham crackers. It was amazing. I ate way too much of it.


Categories: challenges, dessert, recipes, vegan, vegan mofo, vegan mofo 2013 | Tags: , , , , , , , , | Leave a comment

Vegan Month of Food, Day 19: Potato-Rosemary Lasagna

Seriously, people? Pasta, potatoes, and white sauce? INSTANT COMFORT FOOD.

But it’s also got some good nutrition for you, with the beans, onions, and kale.


First, prep your mashed potatoes.
9 c diced potatoes, cooked until tender and drained
2 T vegan margarine or oil of choice
1 sprig rosemary, finely chopped
2 cloves garlic
1/2 c unsweetened soy milk
1 tsp salt

Use a masher or handmixer to blend together.

Then prep your veggies:
1 3/4 c red onion
3 cloves garlic
1 sprig rosemary, roughly chopped
1/2 tsp salt
1 1/4 c bell peppers
2 T oil
2 c finely chopped kale or other leafy greens, packed

Sauté all but the greens until tender; add greens and stir until wilted, then remove from heat.

And finally, combine:
6 c garbanzo, lima, or white beans of choice, not thoroughly drained (I used limas the first try, garbanzos the second. I liked garbanzos better.)
1/2 tsp salt
1 1/4 c white sauce

You also need:
12 lasagna noodles, uncooked

Now layer it! Thusly:

3 lasagna noodles

Roughly 1/3 of the beans and liquid

Roughly 1/3 the veggies

A few blops of potatoes, scattered

Repeat twice, then completely cover top with a hefty layer of potatoes.

Bake at 350 for 45 minutes.

To be perfectly honest, this was a LOT of work. It was good, but I’m not sure it was good enough to spend a couple hours to prepare. Granted, I was running to and from the garden to pick stuff for it, and I was baking bread at the same time I was trying to make it, but it just still seemed labour-intensive.


Categories: casseroles, challenges, entrees, recipes, vegan, vegan mofo, vegan mofo 2013 | Tags: , , , , , , , | 2 Comments

Vegan Month of Food, Day 18: Fruit Salad

One of my favourite salads growing up was called Five-Cup Salad. It was something my grandma made a lot and involved sour cream and marshmallows… about as un-vegan as you can get. But oh, was it tasty. So I decided I would make a layered salad in tribute to the original Five-Cup Salad. I knew it wouldn’t be quite the same, but was sure it would still be really good.


I started out by making a batch of this pudding recipe. After sitting to set overnight, it came out rather the texture of congealed beef fat. Just a tad gross. But the flavour was good, so I decided to use it anyway. I took my handmixer to it and mixed it and broke it up until it was about the texture of cottage cheese. I added a teaspoon of lemon juice and a tablespoon-ish of soy milk to help it along. It was still lumpy. But I was okay with that.

So, after you’ve made the pudding and let it set, here is the rest of what you do.

Drain thoroughly:
20oz can pineapple chunks
15oz can mandarin oranges

Once the fruit is drained, spread a bit of the pudding on the bottom of your bowl. Layer pineapple, pudding, oranges, pudding, pineapple, pudding, and garnish the top with the remaining fruit and some cocoanut.

So, here’s the thing. I went to take a bite of the salad and it blew my mind. I had, accidentally, replicated Five-Cup Salad to the T. The lumpy pudding had a distinctly marshmallow-y flavour and texture. I think the only thing I’ll change next time I make it is to double it, because everybody snarfed it down and I didn’t get very much.


Categories: challenges, dessert, recipes, salads, side dish, snacks, vegan, vegan mofo, vegan mofo 2013 | Tags: , , , | Leave a comment

Vegan Month of Food, Day 17: Sham Ham and Cheese Sandwich

So, Maggie’s Brown Bag Lunch Series, and particulary this Cream Cheese Bagel Sandwich, gave me an idea for another sandwich. I had been a little stumped what to do for this last sandwich Tuesday. I mean, a sandwich is a sandwich, and Vegan Sandwiches Save the Day has pretty much covered the vegan sandwich base, right?

Well, Maggie’s bagel reminded me of something I used to eat a lot when I was young: egg sandwich on a buttered  bagel with ham and cheddar cheese. How un-vegan is that? I haven’t had it in a Very Very Very Long Time, because even if I still ate eggs and cheese, you couldn’t pay me to eat ham.

But, maybe there is a vegan solution, thought I. And here’s what I came up with.


I bought my bagels at the Corvallis WinCo. They have several choices there that are vegan and tasty, if not particularly healthy.

Then I had to decide how to make my egg. I thought of marinating tofu, but then I thought, “Why not use the eggy-flavoured tohu, thinly sliced and fried?” The tohu recipe makes more than enough for one quiche. So that’s the egg.

For the ham, I used this recipe, using 1 T brown sugar instead of maple syrup, and leaving out the food colouring.

I used my cheezy sauce from Sunday’s post and spread that on both halves of the toasted bagel, then slapped on some sham ham and the fried wedge o’ tohu.

I wasn’t sure at first bite what I thought. But by the time I had finished the sandwich, I was very much in love with it. It’s very reminiscent of the sandwich of my past.


Categories: breakfast, brunch, challenges, lunch, recipes, sandwich, vegan, vegan mofo, vegan mofo 2013 | 1 Comment

Vegan Month of Food, Day 16: Nutty Cheezy Bacun Quiche

First of all, my friends, It’s not a kwish. It’s a KEESH.


Second of all, I’ve never made a quiche, vegan or non-vegan. (At least not that I recall.) But I have eaten them, and this is what I’ve come up with today. You’ll use the tempeh bacon, the eggy tohu, and the cheezy sauce from yesterday’s post.


Heat your oven to 350 and prepare your crust.

In a food processor, process until crumbly:
1/2 cup whole wheat flour
2/3 c walnuts
3/4 tsp salt
1/2 c oats

1/4 c water

Spray an 8.5″ springform pan, bottom and sides, and press in the crust mixture evenly on the bottom. Bake at 350 for 10-12 minutes. Remove from oven and set aside while preparing quiche filling. Leave the oven on!

In the food processor, process until smooth:
24 oz eggy tohu
3/4 c plain soy milk
1/2 c garbanzo flour
1/4 c nooch
1 tsp salt
1/4 tsp black salt

In a pan, sautee:
1/2 c chopped red onion
1 packed cup chopped greens (kale, spinach, whatever – and by packed, I mean overflowing)

Stir sauteed greens and onions into the “egg” mixture and spread in the pan.

Next, layer on the tempeh bacon crumbles and press them lightly into the top.

Lastly, drizzle on the cheezy sauce. Alternatively, you could wait until the end of baking and sprinkle on some Daiya for the last 10 minutes or so.

You’ll bake this 45-60 minutes. I did mine about 50 and it was still quite soft inside. Or maybe use a larger springform so that the quiche layer is not as thick? I’m not sure. At any rate, it did taste really good even if it was on the squooshy side. I also let it sit for 5 minutes or maybe a little longer after I took it out before I released the spring.

But, reheating slices after it had been in the fridge overnight worked really well. I just plopped a wedge in a non-stick saucepan and heated it over low heat on the stovetop until it was warmed through. It wasn’t squooshy any more and I think it tasted even better than fresh!


Categories: breakfast, brunch, challenges, holiday, recipes, tempeh, vegan, vegan mofo, vegan mofo 2013 | Tags: , , , , , , , | 2 Comments

Caturday Post #3




Categories: pumpkitten, vegan mofo, vegan mofo 2013 | 1 Comment

Vegan Month of Food, Day 15: Cherry Delight

Cherry Delight was another staple of childhood. There were so many different ways to make it that we managed to not get totally sick of it like we did with some other desserts we were intensely fond of.

Take, for instance, the dessert we simply called “strawberry stuff”. I don’t remember exactly all that was in it except that involved strawberries, whipped cream, graham crackers, and walnuts, and you kept it in the freezer. It was so good that we made it all the time until I got to the point where TO THIS DAY the thought of eating it makes me say “blegh”. And it’s been at least 15 years since I last had it.

Take One of vegan Cherry Delight

Take One of vegan Cherry Delight

Anyway, Cherry Delight was variable enough that it never went the way of the Strawberry Stuff. I never really gave much thought to veganising it, actually, until I became stumped for layered desserts that weren’t pie or crisp. In all honesty, this recipe isn’t quite right. I tested it a while ago and I had grand and glorious plans to perfect it, but I lack time to so do. So I’m going to share what I did anyway (it was good, just not quite the right texture) and later on I hope to update with a more authentic version.

This will make 2 pies if you use prepared graham cracker crusts, or a 13×9 pan with your own homemade graham cracker or cookie crust. If you want a single pie, refer to the amounts in red.

Start with your whipped cream. You’ll want 3 cups total, so if you use a prepared whip, that’s the amount you need. If you want to make your own whip, here’s what I did.

I went to this pudding recipe for ideas.
Here’s what I did.
2 (1) cups lite coconut milk (one can, plus enough water to make 2 cups)
1 (1/2) c soy milk
2/3 (1/3) cup corn starch
1 (1/2) tsp cocoanut extract
Put cornstarch in a saucepan and stir in liquid ingredients a tiny bit at a time to avoid lumpage. Cook over medium-high heat, stirring constantly, until just thickened and smooth. Put into a container in the fridge and chill for around an hour. It should be partially set, but not totally gelatinous.

Take it out, put it in a food processor and process until smooth. A Vitamix would probably also work here. After I broke it up with the food processor I used my hand mixer in a bowl to whip more air into it, but using a Vitamix would probably negate that step.

In a separate bowl, beat together:
8 (4) oz softened cream cheese (I used Tofutti)
1/2 (1/4) c sugar

Beat together until smooth. I used organic sugar, so it took a little more to get the sugar dissolved than regular granulated sugar. When it’s smooth and no longer grainy, add it to the “whipped cream” mixture and beat until combine.

Divide filling evenly between 2 prepared graham cracker crusts, or your own crust in a 13×9 pan.

1 can tart pitted cherries (including juice)
1 1/2 T cornstarch
1 T sugar

Spread on top of pie. Put in the fridge and chill, preferably 8 hours or overnight.

2 cups frozen or fresh mixed or solo berries instead of cherries

If you use a chocolate graham cracker crust, you can spread a layer of chocolate pudding on the top instead of fruit for a chocolate delight. Top with whipped cream when serving.


Categories: challenges, dessert, recipes, vegan, vegan mofo, vegan mofo 2013 | Tags: , , , , , | 6 Comments

Vegan Month of Food, Day 14: Shepherd’s Pie

So, I’ve already posted a shepherd’s pie recipe that is more, oh, traditional. But since I twisted around tater-tot casserole yesterday, I decided to switch around shepherd’s pie today.


Chop up 8 potatoes, which should come to about 8 cups. Leave skins on. Cook them until tender and then mash them with:
2 T margarine
Unsweetened soy milk to reach desired consistency
1 tsp tarragon
1 tsp salt
1/4 tsp black salt (optional; I grew up putting an egg in my shepherd’s pie topping and I like the extra depth of flavour there)

In a 13×9, combine:
3 cups cooked bulgur beef or beef sub of choice
1 c chopped red onion
4 cups frozen green beans
2 c frozen peas
1 c chopped fresh tomato
1 1/2 T fresh dill
1 1/2 tsp dried tarragon
1 1/4 c white sauce

Bake at 350 for 20-30 minutes. You could drizzle cheeze sauce or sprinkle Daiya on top if you want. I just baked mine plain.


Categories: casseroles, challenges, entrees, recipes, vegan, vegan mofo, vegan mofo 2013, vegetables | Tags: , , , , | 3 Comments

Vegan Month of Food, Day 13: ‘Mater-Tater-Tot Casserole

Usually tater tot casseroles are cream-of-mushroomy and homey. I decided to give tater tot casserole a brand new face. The results were a little strange to me, not because it didn’t taste good, but just because it was so alien to not have creamy sauce with tater tots.


In a 13×9, stir together:
2 1/2 c frozen corn
2 c frozen green beans
3 1/2 c chopped tomatoes
2 c tomato sauce

In a saucepan, combine:
3/4 lb ground beef sub (I used bulgur beef)
1 small red onion (1/2-3/4 c)
3 cloves garlic
Dash of oil
1tsp chili powder
2 tsp cumin
1/2 tsp salt

Stir all together and top with tater tots. Bake at 450 for 20 minutes.


Categories: casseroles, challenges, entrees, lunch, recipes, vegan, vegan mofo, vegan mofo 2013 | Tags: , , , , , , , | 3 Comments

Vegan Month of Food, Day 12: Savoury Kale Waffle Sandwich

I really don’t like kale that much.

I know that pretty much revokes any right I’ll ever have to a vegan card, but it’s the truth. Still, as with nutritional yeast, I use the stuff anyway, because I know I should. (Granted, 5 years ago I thought spinach was disgusting and now it’s my favourite green…) So, we’ll see in another five years, I guess.

If it’s steamed or in a soup is the way I like kale mostly.

But best of all is when it’s blended up so I really hardly know it’s there.

Plus, it’s a good way for GooGoo and Lou Who to get greens, since Lou Who still can’t really chew them and GooGoo sometimes eats it, but usually only while she’s in the garden picking it.

The Green Waffle

The Green Waffle

So, here’s a savoury waffle, greened up with kale. This was inspired by Green Monster Bread from “Vegan Sandwiches Save the Day” as well as a waffle recipe from last year’s MoFo that I can’t find now, and also by a waffle from “Of These Ye May Freely Eat“.

Yes, the batter looks like pond scum.

Yes, the batter looks like pond scum.

A few notes:

*Soak lentils overnight, at least 8 hours. I think mine soaked around 14 hours, because I didn’t have time to get to them first thing in the morning.

*You want cold milk and water because it will give you a nice fluffy waffle requiring no leavening when beat well. I don’t really understand the science of it, but it does work.

*Cold water+loads of beating is the magic combo. Since there’s no gluten, you don’t need to worry about overbeating. Blend it at least a minute if not longer, to get lots of air into it.

Green Savoury Kale Wafflewich
2 c lentils, soaked at least overnight
3 c oats, divided
4 c unsweetened almond milk, cold
1/2 c cold water
2 c packed greens: kale and collards were what I used
1 tsp salt
2 cloves garlic
1 tsp onion powder
1 tsp cumin
1/4 tsp California chilli powder

First, get the waffle iron heating.

Fabulous green batter, green waffle, and green waffle iron.

Fabulous green batter, green waffle, and green waffle iron.

Put all ingredients except 1c oats and 1/2 c water into blender. Blend well. If your blender isn’t big enough, you can do it in batches, which is what I had to do.

Pour into a large bowl and fold in oats and 1/2 c water. I cooked them for about 10 minutes fairly high. Just keep an eye on it, since every waffle iron is different.

Ideas for serving:

  • Serve like beans on toast, with some nice savoury black beans on top
  • Use rice-bean combo to fill, maybe with some onions and bell peppers
  • Black bean burger with tomato, lettuce, and hummus
  • Cream cheeze, tomato, and cucumber


What I have in the photo at the top is tomato, cucumber, yellow bell pepper, and Sabra spinach-artichoke hummus. And green beans on the side, because apparently today is green day.

This makes 4 12″ waffles, which means I can get 8 sandwiches out of it. They freeze well and are very filling. And the girls both liked them. Score!


Categories: bread, breakfast, brunch, challenges, freezer meals, gluten-free, lunch, nut-free, oil-free, recipes, snacks, soy-free, vegan, vegan mofo, vegan mofo 2013, vegetables | Tags: , , , , , , , , , , , , , , | 2 Comments

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