All posts filed under: Vegan MoFo

Vegan MoFo: Beet Hummus

I have a thing for beets. There’s just something exciting about the possibility of turning your recipe completely fuschia. The earthy taste is intriguing, too. For today’s Vegan MoFo post, I have incorporated these staining beauties to work their magic in the vegan staple, hummus. The prompt is: “Lunch on the go.” This hummus is inspired by Trader Joe’s all-too-addicting beet hummus (of which I may or may not have eaten the entire container in 2 days…). It is creamy from the tahini and white beans, earthy from the beets, and zingy and sweet from the balsamic vinegar. It’s pure heaven is what it is. I imagine you could make a mighty fine hummus sandwich with this beet hummus, some sprouts, shredded carrots, and sliced cucumber. Or you can just take a small (large?) container of this and bring along your favorite dip-worthy veggies. Or you can fix a salad and put a hearty dollop of this in the center for some staying power. Hummus invites so many quick lunch ideas. Beet Hummus Ingredients 1 …

Vegan MoFo: Sweet Potato Dosas

The Vegan MoFo prompt of the day is: Make (or eat) a traditional local dish. Since I live in a town with one of the largest Indian populations in America, we have an array of Indian cuisine at our disposal. In particular, the South Indian food sticks out to me the most, as I feel like most Indian restaurants in America specialize in North Indian cuisine. North Indian cuisine is different than South Indian in a myriad of ways. Below are just some of the variations between the two: North Indian focuses on breads, such as roti and paratha, whereas South Indian is more rice-based ┬áNorth Indian is more dairy-based, using cream in sauces, as well as paneer, yogurt, and ghee quite often, whereas South Indian employs coconut South Indian often uses tamarind and curry leaves, whereas North Indian does not (or at least, not as frequently) North Indian is often less spicy than South Indian South Indian meals usually include a preparation of sambhar or rasam, which are types of soups As I mentioned, …

Vegan MoFo: Savory Summer Squash Tart with Thyme and Rosemary

The Vegan MoFo gods have prompted: “OMG, Barack Obama is coming over because he knows you make awesome vegan food! What are you going to make?” Well, he is the president, after all. So I figured I should try to make something somewhat fancy. I didn’t think my usual bowls of random grains and beans would do. I wanted something composed. But also seasonal, and preferably local, because hello, Michelle’s totally coming, too. Enter: tart. In my opinion, tarts are elegant, but not too elaborate. Something you could easily prepare for dinner, but still requires a bit of know how. I started out preparing the tart shell, which is a mixture of whole-grain spelt flour, oat flour, vegan butter and olive oil. The mixture is meticulously pressed into a tart pan (this is where a bit of skill comes in), and then parbaked. I then got to work on the filling. I originally wanted to use brown lentils as the base, as they lend a meatiness and earthiness. However, I was out. That’s when moong …