Tag Archives: mofo

My wonderful auntie send me a care package to Canada. I love receiving mail and parcels, so this was a nice surprise to come home to. Among some chocolate and other non-vegan things that were passed on to the house mates, it included all of these wonderful things:

It included:

  • pistacchios
  • macadamia nuts
  • dried figs
  • dried plums
  • dried apricots
  • and vegan energy bars!

So many dried fruit! I have to admit, I got through the bags of macadamia nuts already 😮 They’re just so good! But does anyone have any suggestions on what to do with all the dried fruit?

Also today marks the last day of Vegan Mofo 2011, so I would like to use the opportunity to emphasize again how much fun I had! I tried out so many new recipes – it was just such a good motivation to know that hundreds of other vegan food bloggers were cooking and writing out there, at the same time!

These were some of my favourite recipes to try:

I also stumbled upon many new favourite fellow vegan blogs through vegan mofo. You need to check these out!

… and so many more! What is your new favourite?

Have a spooky Hallowe’en everone!

These I threw together from various leftovers I found in the fridge. They were surprisingly good!
I won’t say any exact measurements, firstly because I don’t have any and secondly because the texture wasn’t perfect, so there I’m gonna leave some room for your creativity. Either way, here it goes:

Mash up tofu, peanut butter (melted), soy sauce, red pepper flakes. Let it sit. (Sorry for the lack of aesthetically pleasing pictures for the first steps)

Add green peppers, some diced onion, chickpeas, cornstarch and some more soy sauce.

Put it in the oven and bake for 10-15min.

Serve with roasted asparagus.

Almost the weekend. Have a good Friday everyone!

Until a couple of months ago, I’d never even tried soy milk. Now that I’m over in Canada, there are so many more options! Almond milk? Rice milk? Oat milk? Yes, please!
So I tried it a couple of weeks ago and fell in love with it. I had some again last night and decided it’s finally time to let the world know of this new love of mine: Almond milk ❤

Check for the nutritional stats on Feed Me I’m Cranky and find out how to make your own almond milk over at hipster food. Make your almond milk? Sounds like a great plan to me!

Either way, this stuff is great. It is dairy and soy free, and lower in calories than dairy or soy milk. Apparently, the “combination of potassium, magnesium and calcium found in almond milk makes it ideal brain food meaning that daily consumption of almond milk is recommended for enhancing and retaining memory”. And it tastes great. The only let-down is that it can be quite expensive, sadly. What a cruel world. But when you have an excuse to buy it, such as to make Chocolate Pudding Pie, always go for it!

Which is your favourite non-dairy milk?

Just to let you know, I am writing this post while still on a chocolate pudding pie – high. So please forgive for any indecencies. Blame the pie.

So anyway, it is my dear house mate Mieke’s birthday today and of course, this wonderful occasion calls for pie! After some consideration of my options and recent pie inspirations, I decided to try the simple, but delicious looking Old fashioned Chocolate Pudding Pie (click the link for the recipe!) from The PPK. After all, you can never really go wrong with Isa Chandra’s wonderful concoctions!

So I made it. And we ate it. All within less than 3 hours.




To make up for the horrible pictures (by the time I remembered to takes some, all but the last piece was gone. I guess we can call that a success though :)), here is a much prettier one from the original recipe:

The PPK – Old fashioned Chocolate Pudding Pie

This is what it’s meant to look like. Haha. I am fairly sure I should have stuck to the 3 hours chilling time that Isa suggested. However, if you make a pie at 10:30pm and happen to celebrate a birthday at 0am, this is what the result will look like. Oh well, who cares about the looks if it tastes good?!

Happy Wednesday everyone!

Chilled Beet Soup with Coconut Milk

This weekend was another time for a stroll on the Farmer’s Market. I recently remembered drinking some excellent beet juice a while ago, so I thought I should try this again. One of the booths had a few beets there, so I picked up a small basket.

After some considerations, I decided to make raw beet soup.

I started by chopping up some beets.

I chopped them up and blended them nicely. And then I found this…Coconut milk!

I blended in the coconut milk and tasted with a little bit of salt. As you can probably tell from this picture, it is not completely smooth. There are still some small chunks. I didn’t mind it too much – our blender just isn’t great. It would probably be really nice if the texture is smoother, though.

Done! 🙂 I put in a fridge to chill for a while, put you could eat it right away, too.

After a terrible hangover this morning (oops), I walked around town for quite a while. It is beautiful weather outside, and I love just strolling around without any particular destination. On my way back home, I picked up some asparagus, avocado, some mushrooms and some tofu for more Miso soup that I plan on making later.

Asparagus & avocado are two of my favourite foods, so little work was needed to make them appealing. I just roasted the asparagus for about 10min, after drizzling olive oil and a little salt over them.
The avocado I just cut up and put on half a bagel, on top of some Vegenaise. I cut up some tomato and apple as well for more fruit content.

Simple, but delicious.

Today is Deli Day at my work, so I got to make different kinds of hummous and this yummy tofu “egg” salad:

You need:

  • 1 pound medium-firm tofu
  • 1 small red onion
  • 1/3 cup Vegenaise
  • 1 bell pepper
  • 1/4 cup lemon juice
  • Salt and pepper

To make:

  1. Press tofu, crumble it up into a bowl.
  2. Pour the lemon juice over it, add the vegenaise. Let it sit.
  3. Cut up the bell pepper and red onion.
  4. Add the veggies, stir.
  5. Add salt and pepper to taste.

Done! It’s easy, delicious and creamy and cholesterol-free 😉

I still giggle at F’icken – fake chicken- because that is the German word for ‘fuck’. I’m sorry, I just can’t help being immature sometimes! Either way, this is just a quick note:

These were delicious! The breading was crispy, the “meat” really yummy, they were perfect.
I do have to say I haven’t had chicken nuggets in a long time so I wouldn’t know how they compare, but my omni friends were around and they confirmed that these tasted just like the real thing (if not better).
To quote her: ‘it’s “crazy” these don’t contain any meat!'(omnivore friend).

I am normally not a great fan of frozen products, but I make an exception sometimes. Moments when you don’t have the time to cook properly, don’t have other options, or just really want junk foods can come to everyone. So it’s good to at least know what your (vegan) options are 🙂

This was one of those nights where you know you want something special for dinner – a quick sandwhich one won’t do it – still you’re not quite sure what that special something is.

I had some leftover cooked Israeli Couscous, so I took that out of the fridge first.
While browsing through the fridge, I also found some brokkoli that was close to its end, so I took that out of the fridge as well.

Then, I decided to make (Non-)Cheezy sauce. Rather than used my normal recipe that is linked, I tried it with Veganomicon’s recipe (find it on Fat Secret or here on The Kind Life). The main difference is that they use olive oil instead of vegan butter. It went nice and creamy and thick – and yummy- , even though I didn’t measure out the ingredients properly. To be perfectly honest, though, I prefer my own version 😉

Anyway. Back to dinner.


First, I filled the couscous in a baking pan. Poured some left-over pasta sauce over it. Put the broccoli on top. And more couscous over that.

Next, I cooked up some tomatoes with garlic and olive oil, some salt and pepper. Basil and oregano would probably work well here, too. I teared up some veggie burgers from a bbq last week and arranged them, then poured the tomatoes over it.

Lastly, I poured the cheezy sauce on top.
Then, put it in the oven and baked it for 15min.

It turned out well – I liked the combination of the different textures. However, I wish I’d put in more veggies though, and used more Cheezy sauce. More Cheezy sauce is always good. 🙂

Guten Appetit!

Oh, Pie

One of my coworkers is holding a bake sale for an Alzheimer’s Foundation tomorrow.

Of course, I happily agreed to bake something.

And this is not just some pie, it is a heavenly, heavenly creature.
Always on the lookout for new opportunities to try recipes from Veganomicon, I chose this one.
My recent obsession with chocolate & peanut butter combos lead me to this recipe:

Smlove Pie.

If you want to follow along, find the recipe on the Vegan Superheroblog or on Mad Vegan in the Kitchen.

Check out the pictures.

Candied Pecans

Chocolate Tofu Cream


Oh glorious Pie

Leftovers were utilized and turned into mini pies for the house mates 🙂
They couldn’t believe that these were vegan!

Pretty damn sure this is gonna sell well at the bake sale.

Have a good Monday night!