Tuesday, September 25, 2012
I'm excited to be participating in my third year of Vegan MoFo (Month of Food). I'll be posting every weekday in October, and I even got organized this year and came up with a theme. My theme is classic flavor pairings, and I'll be focusing on a different flavor pair for each week of MoFo. My (tentative) schedule is as follows:
Week 1: Peanut Butter & Banana
Week 2: Blueberry & Lemon
Week 3: Apple & Cinnamon
Week 4: Chocolate & Mint
Week 5: Pineapple & Coconut
The majority of the recipes will be for desserts and sweet breakfast foods, but there will be a few savory recipes as well.
I'm excited to see what my fellow MoFo-ers will be cooking up; I love having my Google Reader full of delicious recipes/food porn all month long.
Monday, September 24, 2012
Good camp food is a lot easier when you prepare as many of the ingredients as possible at home. For this "recipe," you can cook everything in a single skillet over a camp stove, and since the noodles are pre-cooked and the veggies are chopped small, it cooks in just a few minutes.
1 1/2 cups of your favorite peanut sauce
2 bundles soba noodles
3 cups vegetables, chopped small
1 package baked tofu
- AT HOME: Cook soba noodles according to package directions being sure not to overcook, then rinse under cold water to cool. Store in a ziplock or other container with enough water to half-cover the noodles. Pack sauce, vegetables, and tofu each in a separate container.
- AT CAMP: Slice tofu into bite-sized pieces. In a nonstick skillet, cook vegetables and tofu for a few minutes until veggies are tender. Pour into a mixing bowl. In the same skillet, cook noodles and sauce until just heated through. Add to vegetables and toss to combine.
Monday, September 10, 2012
Tuesday, September 4, 2012
This is my latest take on burgers and fries: a veggie burger tossed under the broiler with some vegan cheese and sliced onions on top, served on a "bun" made of waffle browns. To make the optimal waffle brown bun, pile the potatoes fairly thick and don't spread them all the way to the edge of the waffle iron, instead aiming for a round that's about the same diameter as your burger patty.