I missed October 1st!  

I went to Warrensburg today and had lunch with a friend. He supplied the spring mix and carrots, I brought the red bell peppers, green onions, cucumbers, pumpkin seeds and I made some miso-tahini dressing. It was very satisfying.

Vegan MOFO!!!!

Oh yes. Time to dust off the ol' blog and get it ready for another Vegan MoFo! I'll be back here with the scoop on October 1st.

I thought about having a healthy theme for this month, but we'll see how it goes. What I will do is document vegan food, with some recipes and tidbits sprinkled around.

Since the last time I posted, lovely little Iris came into this world and she is now 5 months old. We've been hanging out a lot since then.

Iris!

Pesto, double tomato & avocado with apple & kale chips.

Orecchiette

I decided to make some pasta for the first time the other night. I picked up some semolina flour and followed this recipe. It's so easy and yummy! I roasted some brussels sprouts and added tomato, olive oil, basil, garlic and salt. I will definitely be doing some of this in the future. 

Pizza!

I used this Quick and Easy Pizza Crust recipe and it turned out great. I used 1/2 can of pizza sauce and topped it with garlic, red onion, bell pepper, mango and basil.

Recap

I haven't been posting much. Here's a few highlights. 

Bagel recipe from Vegan Brunch with scallion Tofutti cream cheese and chipotle hummus.

Same bagel recipe, but I made 8 large ones instead of 12. 

Sushi with carrots, spinach, red bell peppers, cream cheese.

Roasted veggies with gluten-free pasta spirals.

Whoops, how did this get in here!? It's no big deal.

Soup

Today's cool and cloudy weather is a sharp contrast to the hot and sunny weather over the past few days. So I decided to make some soup. 

I diced:

• 1 yukon gold
• 1 russet potato
• 1-2 large carrots
• 1/4 large onion
• 3 collard leaves, stems removed and diced, leaves rolled and sliced thinly

And put it in a pot with about 8 quarts of water. I brought it to a boil. While this was happening, I diced up a 1/3 bunch of scallions.

I put in two Not-Chick'n bouillon cubes. After the vegetables were soft, I added two handfuls of wakame, the scallions, and maybe 2 teaspoons of salt.

It's hitting the spot.

2012 Y'ALL

Whew! 2011 was kah-ray-zay. Here comes flying cars and entire meals in pill form. But until then, I still have to keep grounded and prepare meals. Here's the scoop:

On Christmas Eve, I went to my first ever NFL game. Chiefs fans at Arrowhead Stadium are known for being the kings of tailgating, so we decided to be a part of that. I brought some Tofurkey Beer Brats, sauerkraut, ketchup, curry powder and buns so we could make Currywurst. I washed mine down with a Kaliber.

REAL Tailgating: Vegan Dogs and Non-Alcoholic Beer

On Christmas I ate with Girlfriend's family. Her grandmother was very sweet and set some plant foods to the side before they became un-vegan. Most Awesome Girlfriend made a chocolate peanut butter pie that I loved. Isa Chandra really helped me out this year. I made the Seitan Roast and the Chocolate Bottom Macarons. The roast was "the best vegan food I ever had." Yay! Both were a huge hit. I did not take pictures. I recommend both recipes.

For New Years Eve I cooked Curry Tofu w/ Rainbow Peppers. I used the Curry Tofu recipe from Veganomicon, but instead of marinating it I just tossed it all in a frying pan. In another pan I cooked red, orange, yellow and green bell peppers. I added red cabbage to fill out the color spectrum and mung beans to complete the yum spectrum. Served it with rice and Ta-da!

Today I made some Black-Eyed Pea Fritters and Collard Greens. For the fritters, first I looked at a recipe in Vegan Soul Kitchen, then I started improvising and they turned out weird. The collards were totally awesome though, so it looks like all money this year.