vegan MoFo, barley-chickpea salad and raw pumpkin butter!

Dear readers,

Exciting news: It’s time for Vegan MoFo!

Throughout the month of October, over 700 vegan food bloggers will display their art and get knee-deep into some vegan cooking, baking and writing. I am excited to participate this year. It’ll be a great motivation to try out more new recipes. This is the perfect time of the year to this as well- the leaves are turning yellow and it’s becoming cold outside…

Next thing: picture of my lunch!
I live in a coop, so part of the deal to live here is to do 3 hours of kitchen work a week. And I love it! In the short time I’ve lived here, I’ve already learned so much about cooking, using the right kitchen utensils, which flavours work well together etc. And I get to make awesome vegan things – and eat them :) Here is my lunch from yesterday:

What’s in it?

  1. Eggless “Egg”-Salad
  2. Barley-Chickpea Salad
  3. Spicy Hummous: Tabasco & Pepper
  4. Classic Hummous: Tahini
  5. Carrot sticks!

The Barley-chickpea salad was my favourite. I don’t remember the exact recipe, but I’ll try and remember as best as I can:

  1. Cook 1.5 cups of barley
  2. In a bowl, throw together a can of chickpeas, some cut up spring onion, some fresh parsley, juice of a lemon.
  3. Add some extras. These could be: dried raisins, cranberries, pistachios*, dried apricots. I also used sun-dried tomatos because I love them, worked out well.
  4. When the barley is tender, spread it out on a flat pan. Drizzle some olive oil over it and let it sit for a little bit.
  5. Put together a spice mix of black pepper, cinnamon, cayenne, nutmeg, turmeric. This is where my memory gets fuzzy. There may have been more spices. I also left out the turmeric because we didn’t have any, and it worked out well!
  6. Mix the barley with the rest of salad.
  7. Throw the spice mix in and stir.
  8. Let it sit for about an hour before serving. Maybe drizzle more olive oil on if it seems dry.
  9. Enjoy!

(*The recipe is originally a barley-pistaccio salad, but we always leave nuts out of all recipes in the coop kitchen for those who are allergic.)
The best thing was that I made all of the above and then knew they were being diminished by fellow coop-ers at lunch. Yay – vegan food for everyone!

Lastly, I tried out the raw pumpkin butter recipe from Raw Is Sexy last night. I used this baby:

I still had it sitting on my counter from the visit to the Farmer’s Market the other day. I knew it was time to try this…

This is what it turned out as: Yummy raw, cinnamon-y pumpkin goodness! I spread some on a sandwich and digged in right away. The rest is sitting in the fridge now.

Any ideas on what I could with it? Mix in some muffins? Make pumpkin bread out of it?

Lastly, I want to point you guys to some awesome vegan blogs I’ve discovered through vegan mofo already. For the complete list, check here:

To the above and all the other mofo-ers: What is your goal for Vegan MoFo 2011?
I am mainly hoping to have fun, explore some new vegan recipes (particularly soup! I haven’t made much soup yet at all but the season is calling for it), and find more vegan bloggers I like :)

Have a nice Sunday everyone!

4 comments
  1. Sierra said:

    Thanks for stopping by my blog….your food looks hearty & filling. I’m looking forward to fall & winter when I can make dishes like this and soups….I LOVE soups! :)

    • Thanks! Yup, it’s all about filling & hearty foods in fall… no more of this plain-lettuce-business ^^

  2. Kelly C said:

    Thanks for check out my blog and sharing it!! I am all in love with that bowl of beautiful, colourful lunch up there! My goal for MoFo is to keep up the daily blogging and find as many new blogs (like yours!) to follow! Hopefully I can do it! And try out as many new things as I can while I do!

    • no problem, I think your blog looks interesting + it’s always good to get some readers to keep up the motivation I am properly pumped for mofo – let’s do this!

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