May 10, 2012
by Jen
0 comments

Blended Salads for the Hungry and Toothless

After having had my wisdom teeth extracted yesterday (yes, I know, I’m much too old for that), I’m digging through the fridge and cupboards for stuff to throw in the blender.

Now, I love a green smoothie just as much as the next vegan. But, my body sort of burns through the sugar in fruit, leaving me shaking and starving. And today, after having polished off several containers of Soy Delicious Greek-Style Coconut Milk Yogurt (probably the best vegan yogurt I’ve tried so far), I was tired of sweets and needed something food-ey.

I suppose the real difference between a blended salad and a soup is that a blended salad is eaten cold and therefore contains ingredients that would taste good cold (ie: potatoes in soup=good, potatoes in blended salad=weird).

The “recipe” for the blended salad that I enjoyed for breakfast today is below. Since my swollen face and painful groans would frighten the public, I was not going to the store for any ingredients and my salad therefore only contained foods that I happened to have in the house.

Basic Blended Salad

1/4 tsp Braggs Amino Acids (or tamari)
1/4-block (3oz) Mori-nu firm silken tofu
1/4 avocado
1 stalk celery
1 cup, packed, raw spinach
1 tsp white miso
1 tsp nutritional yeast flakes
8 oz water
1/8 to 1/4 tsp salt

Clean the veggies as necessary.
Toss everything in your blender and process until smooth. (In my Blendtec, the Smoothie Cycle does the job.)

And, done!

If you’re like me and have just had four teeth ripped from your face, this is a great food-like addition to a liquid or soft-foods diet (which will often tend to be too high in sugar for my liking).

After finding how much I like a smooth, savory blended salad, I am going to expand on this and add some spice once my mouth heals a bit.

Even Sawyer LaFleur wants in on the blended salads!

October 27, 2011
by Jen
4 Comments

Back in the Game with Smokey Corn Soup (Vegan MoFo)

I had taken a break from blogging this past week due to the occurrence of two

somewhat important events in my life: the death of my dog and my engagement. Thankfully, I finally feel myself returning to a state of emotional equilibrium. (Which is good, because I have a blog to get back to!)

I picked today’s recipe for my Smokey Corn Soup because we have included it in our potential wedding reception menu.

This soup is filling, full of flavor, includes familiar tastes, and is not overwhelmingly spicy: several qualities that make it a good recipe to use when serving a crowd of omnivores. Note: at about 3.5 cups, this soup does not have a huge yield. If you’re cooking for a crowd, double the recipe. Triple it even. Quadruple if you’re crazy.

Smokey Corn Soup

Ingredients:

3 cups frozen corn, thawed (or two 15-oz cans of corn, drained)
1/2 cup cooked brown rice
1/2 tsp smoked Spanish paprika
1/2 tsp coriander
1/2 tsp cumin
3/4 tsp liquid smoke
1/2 TB dried Aleppo Chile pepper flakes
2 tsp agave nectar (or maple syrup)
1 small onion, diced (about 1 cup when diced)
1 clove garlic, minced
1 TB extra-virgin olive oil
1 cup rice milk (or other non-dairy milk)

Directions:

Chop onion and mince garlic. In a medium-sized heavy-bottomed pot, heat olive oil over low to medium-low heat. Saute garlic and onion for about 4-5 minutes, or until soft.
Add all spices to garlic and onions.
In blender (I do this while the garlic and onions cook), combine the rice milk with the agave nectar and 2 cups of corn (reserving 1 cup to mix into soup later). Blend on high until smooth. (I use a BlendTec, but whatever you have will work!)
Add pureed corn mixture to pot with onion and garlic. Add the 1 cup of reserved whole corn.
Add cooked brown rice.
Add liquid smoke.
Heat gently over medium-low, stirring frequently.

October 27, 2011
by Jen
2 Comments

Vegan MoFo Liebster Award List!

Today, I’m happy to say that Emily Segal at Triumph Wellness named me for a Vegan MoFo Liebster Award! Not only have I received several kind comments from Emily over the past few weeks, but I have enjoyed browsing her website and blog, which teem with stories of inspiration and beautiful photos of healthy food. Check her out!

The Liebster Blog Awards Rules run as follows:

1. Show your thanks to those who gave you the award by linking back to them. (Thank you, Emily, for the award, your kind words, and your website!)

2. Reveal 5 of your top picks and let them know by leaving a comment on their blog. (Keep reading for five of my picks!)

3. Post the award on your blog. (With honor!)

4. Enjoy the love and support of some wonderful people on the web! (And you people are wonderful! Thank you for reading!)

My Vegan MoFo picks tonight for the Liebster Blog Award are:

1. Cupcake Kitteh: Vegan, Gluten-free, Soy-free, and completely adorable. The photos on this blog are also beautiful.

2. Going-Vegan.net: Debbie rounds out her blog with some of her own recipes, quotes, resources, and reviews.

3. Veg.Am: Dawn at Veg-am takes her love of photography to the kitchen. I think her Vegan Bleu Cheese sauce will make me very happy someday. (Also check out the photos of this crafty lady’s handmade goods).

4. Dos Veganos: High-five for not only doing the vegan thing, but also the blogging thing, the northeast PA thing, and the parenting thing! Good luck!

5. What Your Momma Didn’t Know: The first recipe I saw from this site was the Vegan Bahn Mi, which looked beautiful and sounds delicious. I have wanted to eat everything on this blog.

Thanks to all of the vegan bloggers out there.

October 17, 2011
by Jen
8 Comments

Tootsie Dog is Why I am Vegan

If you have ever had a pet (or companion animal, whatever term you like), you

Tootsie Wootsie Dog

can understand me.

Yesterday, I said goodbye to one of the greatest loves of my life, my Beagle-Basset Tootsie Wootsie (aka, “Doot Da-Do”). She has been my best friend for 11 years, and I have spent the last night and today wishing that I could return to so many of the times I spent with her.

I became vegetarian the same year that Tootsie entered my life.

We got Tootsie one stormy night (July 12, 2000 according to my memory). We were attending my little sister’s softball game, and there was a young boy there

Toots and her girl

leading around a clumsy Beagle-Basset puppy with a piece of baling twine. After I spent the entire game cooing over the puppy, the boy’s grandfather told us that they had more at home in the barn. So we followed them home in a torrential downpour and ran to the barn between lightning flashes to discover a wriggly pile of puppies. They wanted $75 for a puppy. We had about $38. But since I wanted the runt, a little brown and white girl, $38 was good enough. From that moment, Tootsie was my dog.

I have spent almost half of the years of my life with Tootsie. She was my friend

through some difficult times, which included long nights of studying, and years of illness. She took care of me as much as I took care of her, and I don’t just mean emotionally. (I have an adrenal deficiency, and Tootsie could sense when I needed to take my medicine. Many times, I would fall asleep on the

Helping me study

couch, neglecting to take my bedtime medication, and she would trot in, nudging me until I woke up. She would sit awake with me until about 20 minutes after I took my medicine, and when it seemed I was OK, she would drag her sleepy doggie butt back to her bed.)

We learned less than two weeks ago that Tootsie’s heart was failing. She suddenly began having pain and swelling that kept her in bed. My mom took her to the vet while I was at work, and called me on the way home to explain the situation. I recall being slapped by the fact that this is what would end my time with my best friend.

On Sunday, I returned from a weekend vacation with Eric. Tootsie didn’t get up when we pulled into the driveway, and it was clear that she was not going to be OK. I sat on the floor with her, she put her head in my hands, and we sat until my parents arrived. My dad told me that she had had a great day–she had been running around, barking, playing, eating.

Tootsie went to sleep peacefully, her head in my hands, on her favorite bed. She appeared to feel no pain, but for me it has been one of the most painful

Keeping guard

moments ever.

Before losing Tootsie on Sunday, I got engaged on Friday. I almost feel like she hung on until she knew that someone else had promised to take care of me.

You don’t have to be a vegetarian or a vegan to relate to this story. Many (probably most) people have loved a dog or cat, maybe a rabbit or bird. But I can’t differentiate between those animals we keep as companions and those we use for food. I know that many people have never met a cow or a pig or a chicken, and therefore may not understand that these “farm” animals can develop the personalities and quirks that our household dog

Tootsie and her buddy Gus

and cat companions exhibit. But as a girl raised on a farm, I do recognize that commonality. And now, I could not use a chicken for food any sooner than I could have used Tootsie. My friendship with Tootsie helped lead me from vegetarianism into veganism, a lifestyle I adopted in an effort to remove myself from animal suffering as much as possible.

If Tootsie Wootsie’s life meant just one thing (though in reality, it meant many things to me), it would be that she influenced my compassion for all animals. She has helped save whatever creatures haven’t suffered for me. I think that’s a great record for an 11-year-old Beagle-Basset runt.

I miss you like mad, Tootsie Wootsie Dog. I’ll continue to miss you. You changed my life, and I’m thankful for 11 years of joy that you brought. I pray you have plenty of empty paper towel rolls to tear to pieces and mail carriers to bark your brains out about.

-xoxoxoxo

October 14, 2011
by Jen
1 Comment

My Favorite Use of Vegan Ice Cream!

I was planning to take today off from posting because Eric and I are on a

Marry Me?

weekend vacation to Presque Isle State Park in Erie, PA.

But, I had to stop in quickly to share a picture of my favorite use of vegan ice cream:

No, he didn’t propose using a box of vegan ice cream. But, he did ask with a ring that included my favorite fairly-traded, ethically-sourced gemstone in a setting of reclaimed metals. So, ice cream or not, I was in. Plus, look at him!

Before you ask, I’m not sitting in the hotel blogging while my betrothed sits waiting for me. He’s in the shower (with a Heineken, I think…)

October 13, 2011
by Jen
4 Comments

Friday-Eve Pre-Vacation Vegan Pizza

This post is sort of a cheat…just like making a pizza with a store-bought crust. But because Eric and I are getting ready to go on vacation tomorrow, I am using both of those cheats tonight.

Finding a good pre-made pizza crust has been a challenge for me in recent years. It’s not that difficult to find a vegan crust, but it is difficult to find one that is healthy, as so many crusts include white flour and hydrogenated fats.

Luckily, I found Rustic Crust pre-made pizza crusts in several of my local stores several months ago, and since then, it has become much easier to throw a pizza together on nights when I just don’t have time to make a crust from scratch.

According to the website, all varieties of Rustic Crust are vegan with the exception of the Cheesy Herb and Italian Herb.

I have found that Rustic Crust does a good job. If I had a pre-made-pizza fairy godmother who granted all of my wishes, I’d ask for the Rustic Crust to be a little thinner. I’d also ask for it to be a little less-expensive. But overall, I give Rustic Crust a good rating, because it’s quick, relatively healthy when compared to alternative pre-made pizza crusts, and contains simple ingredients.

Now, on to my favorite pizza!

Favorite Friday-Eve Pre-Vacation Pizza

Ingredients:

1 rustic crust of the vegan variety
2 to 2.5 cups Daiya mozzarella
1 TB marjoram
1 TB dried crushed basil leaves
1 TB dried, crushed oregano leaves
1 TB nutritional yeast flakes
1 avocado, diced into small cubes
about 1.5 cups of tomato sauce (I like Eden Organic)
1 tsp crushed Aleppo pepper flakes

Directions:

You need directions? It’s a pizza! Just put it together, bake, and eat. Go!

Ok…if you’re still reading, I will give you a tip for making your vegan pizza more…good. Reduce your baking time by about 2 minutes (Rustic Crust calls for 8-12 minutes, so bake for about 8 minutes if you’re using a Rustic Crust). When your pizza is a few minutes from being done, turn the broiler on high and cook for an additional 2 minutes, watching the pizza closely to avoid burning. Most vegan cheeses melt at higher temperatures than regular dairy cheese, and using the broiler for a minute or two helps to get them golden and bubbly without burning whatever the cheese is on.

October 12, 2011
by Jen
3 Comments

Savory Raw Beet Salad With Jicama and Avocado (Vegan MoFo)

My parents are getting ready to “put the garden to bed” for the winter, and we are eating the last of the produce. One of the final foods to emerge from the ground are also one of my favorites: BEETS.

Beets are one of those foods that I disliked when I was child even though I had never eaten them. Kids aren’t supposed to like beets, so kid-Jen didn’t like beets. (Now that I am an adult and I like beets, I’m convinced that parents say to their kids, “Eat your beets–they’re good for you!” in an effort to convince kids that beets taste terrible, thereby stopping children from devouring all of the delicious beets that adults want to keep for their greedy beet-stained selves.)

Although there exists a multitude of recipes for raw beet salads, many of them contain too much sweetness for me, usually in the form of orange or orange juice. I’m just not very keen on sweet veggies. My version of the raw beet salad

Benriner Cook Help: "Helps Your Cooking Fast Joyful With Beautiful Vegetables String!" according to the box.

is savory. Regardless of the flavor you like, you’ll probably agree that a beet salad is one of the sexiest salads you have ever met.

The tool that I use for this salad is the Benriner Cook Help Spiral Slicer. (You can see my review of this tool in an upcoming post.) If you don’t have a spiral

slicer, use a cheese grater or the grater on your food processor.

Savory Raw Beet Salad With Jicama and Avocado

adapted from Vegetarian Times Recipe

Ingredients:

2 cups of beets, raw, grated (about 1 large beet or two small ones)
2 cups of jicama, raw, grated (one medium to large jicama. I always find jicama in the grocery store near avocados, plantains, coconuts. You know, in the Non-NEPA-Produce Section.)
1 avocado, diced
1/4 cup cilantro, chopped
juice from 1 small lime (about 1/8 cup)
1 tsp ground cumin
1 tsp coriander, ground
1.5 TB Extra Virgin Olive Oil
1/4 cup raw pumpkin seeds, roughly chopped
2 TB toasted sesame seeds
1/2 tsp garlic powder
2 TB red wine vinegar
1/8 to 1/4 tsp chipotle pepper, ground –to taste
1/2 cup grape tomatoes, halved
1/4 tsp salt –to taste
1/8 tsp black pepper –to taste

Directions:

Shred, spiralize, or grate beets and jicama. As you work, squeeze excess liquid out of the shredded/spiralized/grated beets and jicama before putting in a bowl.
Add cilantro to beets and jicama.
Whisk all remaining ingredients (except avocado, pumpkin seeds, sesame seeds, and tomatoes), and pour over salad. Top with seeds, avocado, and tomato.
Look hungrily at this beautiful pink dish.
Devour.

Note: If you look at the picture above, you’ll see a lot of green, which is Superfood Synergy Salad Booster that I sprinkled on top. That’s some good stuff.

October 11, 2011
by Jen
3 Comments

Stromboli? Calzone? It’s a Vegan Seitan Strombolizone (Vegan MoFo)

It happens every time I make a calzone or stromboli. Someone asks, “What’s the difference between a calzone and a stromboli?”

I try to act cool and sure as I search my brain for the exact answer to this question, but, I usually surface with uncertainty. Therefore, I immediately attempt to escape ridicule by spilling something, acting like it was the fault of the person who was distracting me with such a silly question, and chase him or her from the kitchen.

This time, in the solitude of my empty kitchen, I sought out the answer to the stromboli-calzone question in private, knowing that the query would arise as soon as an Italian-pocket-cheese-meal of any shape appeared on the table.

I’m happy to say that my research showed that lots of people are confused about difference between a stromboli and a calzone.

My initial impression: A calzone is shaped like a pizza folded in half (if you can handle another cultural food reference, think of a Pierogi), whereas a stromboli is a long, log-shape roll. My impression was also that a calzone is traditionally filled with veggies, meats, mozzarella, and ricotta cheese whereas a stromboli does not include ricotta.

About half of the answers that I read online agreed with my impression, and the other half of the people who answered said that the people in my camp are idiots.

So, I decided that making a Strombolizone (it’s a combination of “stromboli” and “calzone” in case you didn’t get that–I like mashing words together, remember?) would put me on everyone’s team. Or, maybe it’ll get me kicked off every team–I don’t know. Don’t hate on my Italian-pocket-cheese-meal.

Vegan Seitan Strombolizone

Ingredients:

Dough (“Whole Wheat Calzone Dough” recipe from VeganChef.com)

Whole Wheat Vegan Calzone Dough -recipe from VeganChef.com

1 1/3 cups warm water (110 degrees)
3 T. olive oil
1 – 1/4 oz. pkg. active dry yeast
1 3/4 cups whole wheat flour
1 3/4 cups unbleached flour
1 1/2 t. salt
olive oil

Tofu Ricotta

1 14-oz tub of extra-firm tofu, drained
2 tsp lemon juice
1 clove of garlic, minced (or 1/2 tsp garlic powder)
1/4 tsp salt (or to taste)
1 tsp dried, chopped basil
1 tsp dried, chopped oregano
1 tsp, dried marjoram
1 tsp extra-virgin olive oil
5 TB nutritional yeast flakes
1 tsp mellow white miso
2 TB raw tahini

Other Fillings

Tofu Ricotta

8 oz seitan (use the leftovers from when you made The Benfrancisco Treat!), cut into small (about 1/2″) pieces
1 medium red bell pepper, sliced thinly
1/2 cup sweet onion, sliced thinly
2 cups tomato sauce (Storebought? Homemade? The jar that some patient made for you at Christmas last year which you let sit in your pantry as you suspiciously eyed it for several months to see if it would change colors or sprout something strange but, sadly, remained a jar of tomato sauce?)
1 cup yellow summer squash or zucchini (or a mix), sliced into 1/4″-thick rounds
1 15-oz can of black olives, sliced thinly
1 cup Daiya mozzarella (optional, but good)

Directions:

Prepare your dough. Follow this link to the recipe for “Whole Wheat Calzone Dough” from VeganChef.com. If you’ve ever been a dough-phobe like me, please trust the directions that Beverly gives for using a food processor to make the dough. It’s so easy that you’ll barely even notice you’ve touched flour.
Prepare your tofu ricotta. Drain tofu and crumble with your hands into a bowl, mushing it between your fingers until it is the consistency of ricotta cheese. (Some people insist on pressing the tofu for a ricotta recipe, but I don’t find it necessary. Press if you can’t resist the urge.) Then, mix in all of the other Tofu Ricotta ingredients. (Everyone has his/her own method for the perfect tofu ricotta–for me, tahini and miso are
Notice the sauce all the way to the edge? Don't do that.

necessary!) Refrigerate until you’re ready to use the mixture.
Prepare your peppers, onions, olives, squash, etc.
Preheat oven to 400-degrees Fahrenheit. Place the pan that you’ll use for baking in the oven to preheat.
When your dough is ready to use, lightly flour a large work-surface (I like to use a giant cutting board). Roll out your dough into a large rectangle (about 12″ long and 6-7″ wide). Roll so that it’s thick enough to still hold the weight of your ingredients, and still thick enough that it can stretch a bit.
Spread 1 cup of sauce on the dough (reserve 1 cup for dipping later), leaving about a 1/2″ border all the way around. Repeat with all toppings/fillings, including the ricotta cheese. Note: You may not need all of the ricotta filling. I use about half and save the other half for use in other recipes. (For instance, I topped my extra with sauteed squash, tomatoes, onions, garlic, and marjoram in another meal.)

When all of your filling are on the Strombolizone, you’ll need to follow the directions for zipping the thing up. I followed the directions in this video, which I like because she’s sort of cavalier in her definitions and method (a thanks to VeganDad for posting the link that led me to that video).
Once you have a beautiful, braided Strombolizone, take your preheated pan out of the oven, and reduce the oven temperature to 375-degrees Fahrenheit. Transfer your Strombolizone to the pan (you may want to enlist the help of whomever is going to help you eat this gigantic roll of cheezy-ness later).
Bake for 30-35 minutes.
Serve with the 1 cup of reserved sauce on the side, for dipping.

This makes about 8 large slices, so invite 7 of your mildly-hungry friends (or 3 of your very-hungry friends) over, and enter the Strombolizone…..zone.

October 10, 2011
by Jen
5 Comments

Quick Dish: Tofu Scramble (Vegan MoFo)

If you’re a vegan, you’ve eaten tofu scramble. It’s likely that tofu scramble was one of the first vegan dishes you ever made after declaring your dietary intentions. Tofu scramble is easy. Tofu scramble is versatile. Tofu scramble is quick. Tofu scramble is what I want when I get home from work at 8pm, it’s

Sure...add squash.

already dark, and I’m out of Koala Crisp.

I think it’s ok to devote a post to tofu scramble because

I like it.
I had to look up “how to make tofu scramble” once upon a time.
It’s good to get someone else’s approach to an old standby
I like it. (That’s really the main point.)

My goal in making tofu scramble is always to whip up something fast and healthy. Due to the fact that when I want my tofu scramble, I want it now, I don’t bother pressing the tofu.

Tofu Scramble, from Me to You

1 block (1 lb) tofu, extra-firm, drained (this is the kind in the refrigerated tub, not the kind in the small aseptic box)
1 TB canola oil
1 tsp garlic powder
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp finely ground Kala Namak salt (Optional. Add gradually, to taste. See note below on this ingredient.)
2 TB tamari
2 TB nutritional yeast flakes
4 TB mild salsa (Or, use hot salsa if you’re so damn tough.)

Heat oil in a large nonstick skillet over medium-low heat.
Using your hands, crumble tofu into a bowl. Then, transfer to the hot skillet. Cook for about 5 minutes, or until most of the moisture is gone, and the pieces have begun to brown a bit.
Mix in garlic powder, turmeric, cumin, coriander, and Kala Namak.
Add tamari and nutritional yeast flakes. Mix well, and remove from heat.
Add salsa and serve.

I admit that I eat tofu scramble for dinner more often than I eat it for breakfast. When it’s dinner, I will often take the time to dig through the fridge for mushrooms, fresh bell peppers (which I then saute and add), and black olives. When it’s breakfast, I don’t get fancy or picky. I just eat.

The great thing about tofu scramble is that it’s easy to reheat as a breakfast or lunch. But you know that already, don’t you?

Note: The Kala Namak salt in this recipe is a sulfur salt that smells/tastes like hard-boiled eggs. If you dislike that smell, skip the Kala Namak. If you like it, use it to impress your non-vegan friends.

October 9, 2011
by Jen
8 Comments

Squash Sunday: Sunny Moroccan Chickpea & Butternut Soup (Vegan MoFo)

I’ve always felt that one of the most convincing ways to show someone that you love him is to make him meal that requires you to cut up a butternut squash.

Sometimes, I think the strength and effort required to cut, peel, and cube a large butternut squash is the modern-day equivalent of fighting a dragon to rescue a princess stranded in a tower. It’s difficult (for me).

But, out of love, I decided that today’s Squash Sunday dish would be a butternut-based Moroccan Chickpea Soup. And, I think you should flex your muscles, sharpen your chef’s knife, and also make this for your favorite princess (prince?). Don’t worry–after you cube the squash, this recipe requires little effort.

Sunny Moroccan Chickpea & Butternut Soup

Ingredients:

1 large butternut squash (about 2.5 lbs), seeded, peeled, and cut into 1/2″ cubes (about 4-5 cups when cubed)
1 TB canola oil
1 large white onion, diced (about 2 cups)
4 cloves garlic, minced
4 TB tomato paste
4 cups vegetable broth (I like Imagine Organics Vegetable Broth)
2 15-oz cans chickpeas, drained and rinsed
1/4 tsp salt
1/2 tsp cinnamon
2 tsp cumin
1/4 tsp cayenne
2 tsp sweet paprika
1/4 tsp freshly-ground black pepper

Directions:

Prepare butternut squash. Cut off each end, and slice in half lengthwise. Scoop out seeds, and peel each half. (My favorite tool for peeling a butternut squash is my Zyliss Y-Shaped Peeler, despite the fact that it’s also the kitchen tool with which I cut myself most often.) Cut squash into cubes about 1/2″ square. Marvel at your accomplishment.
Over low-med, heat 1 TB canola oil in a pot that will be large enough to hold your finished soup (medium-large). Add diced onion and minced garlic, and saute over low-medium heat until soft (about 5-7 minutes). If onion and garlic start to brown at any point, reduce heat.
Add all spices, and stir.
Add broth, squash, and tomato paste to the pot, and bring the mixture to a boil. Cover, reduce heat, and simmer for 30 minutes, or until the squash is soft.
Using an immersion blender or a regular blender, puree the soup mixture until it’s creamy.
Add both cans of chickpeas. If you’re using an immersion blender, blend lightly, leaving the chickpeas somewhat chunky. (If using a regular blender, add the chickpeas to 2 cups of soup and quickly pulse in the blender once or twice, just enough to chop the chickpeas a bit without pureeing them. Then, add back into the pot with the rest of the soup.)
Season to taste with salt and pepper. Garnish with a sprinkle of sweet paprika, and serve.

Note: I know that many people use store-bought vegetable stock or broth–I often do. Because stock often comes packaged in 4-cup boxes, I get frustrated when a soup recipe calls for 3 cups of broth or stock. Therefore, I wrote this recipe for 4 cups of broth. The completed recipe, therefore, yields about 10 cups of soup. I’m not saying that you can’t eat 10 cups of Sunny Moroccan Chickpea & Butternut Soup, but if you have other Vegan MoFo recipes on your agenda for the day, you can freeze this soup for later!

Vegan in the Sticks

vegan survival in the back woods.

Blended Salads for the Hungry and Toothless

Basic Blended Salad

Back in the Game with Smokey Corn Soup (Vegan MoFo)

Smokey Corn Soup

Ingredients:

Directions:

Vegan MoFo Liebster Award List!

Tootsie Dog is Why I am Vegan

My Favorite Use of Vegan Ice Cream!

Friday-Eve Pre-Vacation Vegan Pizza

Favorite Friday-Eve Pre-Vacation Pizza

Ingredients:

Directions:

Savory Raw Beet Salad With Jicama and Avocado (Vegan MoFo)

Savory Raw Beet Salad With Jicama and Avocado

Ingredients:

Directions:

Stromboli? Calzone? It’s a Vegan Seitan Strombolizone (Vegan MoFo)

Vegan Seitan Strombolizone

Ingredients:

Directions:

Quick Dish: Tofu Scramble (Vegan MoFo)

Tofu Scramble, from Me to You

Squash Sunday: Sunny Moroccan Chickpea & Butternut Soup (Vegan MoFo)

Sunny Moroccan Chickpea & Butternut Soup

Ingredients:

Directions: