Author: Maggie

Vegan MoFo: Ayocate Morado Tacos with Peach Salsa

Published by

Today, Vegan MoFo is posing a critical question: “Tacos VS Burritos. Where do you stand on this important issue?” I am a taco girl all the way. There’s just something about those soft all-corn tortillas that you can fill just so and then gently fold into mouth-sized bliss. I’m also a big fan of seeing my food. “You eat with your eyes first,” someone wise once said. Burritos hide everything and just look like big brown logs. Booooring. I mean, just look at all of the beautiful colors and textures these Ayocate Morado Tacos offer. *googly eyes* And let’s not forget to mention the fresh peach salsa that is on top. Back in August, the boyfriend and I went peach picking at the ever-wonderful Linvilla Orchards. We may have ended up picking ~20 lbs of peaches… We got a ton of white peaches (which were our favorites), and some yellow peaches. The white peaches are actually pink on the outside, and the yellow are predictably, well, yellow. Obviously, we had to start consuming massive amounts …

Vegan MoFo: Pumpkin Mac and Cheeze

Published by

This cheeze sauce, friends. This cheeze sauce. To respond to today’s Vegan MoFo prompt, “It’s cold and rainy and there’s a snow drift outside your door! What are you going to make using the ingredients you have?”, I have whipped up this fluffy, velvety pumpkin cheeze sauce. All of the ingredients are things you should have on hand if you have a decently stocked vegan or vegetarian kitchen, which allows for pumpkiny comfort food to be on the table in no time. I have made Vegan Mac and Cheeze multiple times before, but this will be the first Vegan Mac recipe that I am posting. #bigdeal  Previously, I’ve made Angela’s Butternut Squash Mac and Cheeze which is heavenly, as well as my own vegan cheeze sauce sans squash. The thing that makes this recipe different is my use of cashews, which make the sauce extra-luxe and add to the cheesy flavor. Here’s the party all lined up. The ingredients are pretty simple: pumpkin, cashews, nooch, dijon, garlic (I mince mine in a food processor and store …

Vegan MoFo: 5-Ingredient Vanilla Ice Cream

Published by

The lovely Vegan MoFo folks have declared today’s prompt as: “What [insert well known person] would eat if they were vegan”. I am curious as to what the other MoFo-ers will be posting for today, as I know that I was stumped by this. I guess I can see some folks recreating meat dishes for famous carnivores, but other than that, nothing really comes to my mind. That is why I have adapted the prompt to be “What Maggie would eat if she were vegan”, since I am vegetarian. Obviously I am well known 😛 My boyfriend and I are ice cream maniacs. It’s a dessert that we both enjoy sharing together (which is rare, given that I am a chocoholic and he is a vanilla-and-fruit guy. We compromise by usually getting one scoop chocolate and one scoop fruit. Or both scoops coffee, since we both like that. Weird, I know). I’ve had this ice cream maker gathering dust in my closet for a few months now, so I thought Vegan MoFo would be an …