All posts tagged: Beans

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: Harvest Bake with Basil Alfredo Sauce

Published by

Gather, round, folks. Today’s Vegan MoFo prompt is: Make a dish using all seasonal produce. My Harvest Bake with Basil Alfredo Sauce is made utilizing the best of local late summer / early fall produce. Before I delve into the recipe tutorial, I figured I would speak a bit abut some relevant nutritional thoughts that have been on my mind. Lately, I have been doing some research into the diet’s relation to acne (Dr. Danby has produced some interesting articles). I’ve battled with acne since my teen years and can never seem to obtain clear skin. I’ve tried many types of cleansers (Proactiv, Neutrogena, some prescription cream that turned my face red, etc…) and nothing seems to work. I have been thinking about going dairy-free for a month to see if that helps. Does anyone have any complexion success stories with removing dairy? Anywho, today I will be sharing a luscious dairy-free, vegan alfredo sauce with you all. It’s creaminess comes from the cheesiest nut of them all, cashews, and dijon lends a bit of …

Vegan MoFo: Savory Summer Squash Tart with Thyme and Rosemary

Published by

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 …