Giveaway Time!!!

Today I thought it might be fun to have a little giveaway to celebrate the Vegan Month of Food. Sound good? Good! Up for grabs is a kickin’ t-shirt from everybody’s favorite vegan grocery store, Food Fight!

This is a 100% cotton American Apparel t-shirt. It is a unisex XS. To enter, all you have to do is comment here telling me your most favorite food in the whole wide world. But, it has to be vegan! Don’t gross me out with inappropriate comments! I will select a winner at random on Monday, October 15th. Good luck!

This giveaway is only open to US residents.

Root Juice Cocktail

A few years ago Tim and I invested in the cutest juicer on the planet. We juiced at least three times a day during the first few weeks with our new appliance. That is a lot of juice! Eventually we tamed ourselves and lessened our juicing to once a day. Sometimes we skip a day, but we try very hard to incorporate fresh juice into our daily routine. It’s easy to stick to favorite juices and often we forget that we have so many options! A few days ago I made a juice using parsnips! The recipe comes from Refresh by Ruth Tal. The book has an entire section dedicated to juices, smoothies, and elixirs. The juice I made is called the Root Juice Cocktail. It is a blend of parsnips, carrots, beets, and ginger. Of course I made one change and added apple. It is apple season afterall!

I liked this juice very much. Parsnips add a sweet, nutty flavor and the beets make it so darn pretty. Pretty sweet juice – who can resist?!

 

More Cheesiness!

When the newest issue of VegNews magazine arrived in my mailbox, I was delighted. The issue focuses on artisan vegan cheeses that are easy to make at home. Since I spend a lot of time in my kitchen it seemed like the perfect opportunity to expand my skills.

The recipes are from Miyoko Schinner’s book, Artisan Vegan Cheese. I can honestly say that every single recipe sounds amazing and I had a difficult time choosing which one to make first. A co-worker of mine eased the decision making by sharing a sample of the Philadelphia-Style Cream Cheese she had made at home. I immediately swiped my finger through the spread, went home after work, and gathered the ingredients to make my own batch. That means it’s good stuff. Really good stuff.

I snazzed my batch up a bit by adding minced garlic, fresh parsley, and several pinches of oregano, thyme, tarragon, and basil. It is tangy, creamy, thick, smooth, herby, and garlicky. I love it. My lunch today consisted of toast and generous smears of this wondrous creation.

The recipe does require some patience since the cheese has to sit at room temperature for 1-2 days. But, it is worth it!! You can find the book version of the recipe here, and the version I used in the October 2012 issue of VegNews. They vary slightly but both produce equally yummy results.

Fill Your Buns!

Remember my Buns of Fluff post? Well, now you get to find out what happened with those fine buns! We make a lot of veggie burgers in our apartment. More often than not, we make the beet burgers from Color Me Vegan. The recipe is full of wholesome ingredients and the burgers hold their shape perfectly. I’ve successfully served them to my non-vegan parents and passed the recipe along to several interested friends. They never fail! But, since my Vegan MoFo theme is to try new recipes from cookbooks/magazines I own, I had to step outside my vegan burger comfort zone and fill my buns with something different. That something different turned out to be equally delicious!

While not as strikingly pretty as a beet burger, the Mushroom Pecan burgers from Let Them Eat Vegan are definitely worthy of a gold star. They are filled with mushrooms, onions, oats, pecans, spices, tahini (!!!), and a medley of other ingredients. This is another burger that holds together nicely and appreciates whatever condiments you love most. I think my buns were mighty happy.

Mac-n-Cheesie!

Quick quiz: What is the ULTIMATE vegan cookzine?

Answer: Papa Tofu Loves Ethiopian Food!!

Raise your hand if you own a copy of Papa Tofu Loves Ethiopian Food. Wait, what? You don’t have a copy? Well, I highly suggest visiting Kittee’s website and purchasing one, like, right this second. I’ll wait…

OK, ready? Tim and I had a very active day on Thursday. It started with taking Kittee’s dog for a hike in the Oregon wilderness. He loved it! Midway, we had lunch, lounged in the sunshine, and ran in circles. Don’t you just love his mohawk?

When we got home from our hike, we made mac-n-cheese for dinner. It’s finally getting chilly enough in the evenings for comfort food. That makes me so happy! Now, this wasn’t your average mac-n-cheese. Aside from being vegan (of course), it was southern style! The recipe hails from the aforementioned Papa Tofu Loves Ethiopian Food, but you can also find it on Kittee’s blog, here. It is smoky, spicy, cheesy, and delicious. We served it with a side of steamed kale, for the sake of getting our greens.

During dinner we watched 30 Rock, Parks & Rec, and The Big Bang Theory (I love Thursday night shows!). After dinner I made hot chocolate topped with Dandies. Busy, busy.