All posts tagged: Vegan

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 …

Vegan MoFo: Chocolate-Chip Corn Muffins

I make vegan baked goods quite often for my coworkers. To answer today’s Vegan MoFo prompt, “Share something vegan (and delicious, duh!) with a non-vegan” I am sharing this recipe for Chocolate-Chip Corn Muffins. I made these muffins a few weeks back and brought them into work for my hungry colleagues to gobble down. They did just that. Not one was left over, and I received many a compliment. Even though I am not vegan, I often veganize my baked goods. I do so largely because I eat dessert every day. Yes, you heard me right. Every. Single. Day. Because of this, I don’t want to be eating mountains of butter, eggs, and refined sugar on a regular basis. I’d much rather eat something made with whole grains, heart-healthy fats, and unrefined sugars. Also, vegan baked goods taste remarkably similar to the traditional (barring, of course, some recipes which require a lot of rising). Pictured above are some of the healthful ingredients used in the muffins: pure vanilla extract, maple syrup, avocado oil, whole-grain spelt …

Raw Blueberry Power Porridge

Today’s Vegan MoFo prompt is “Something blue”. Voila, ┬ámy friends, something blue: This gorgeous Raw Blueberry Power Porridge is a fun way to shake up your breakfast routine. If you’ve never had raw buckwheat porridge before, it’s made by soaking buckwheat in water for 20 mins or longer, and then blending the buckwheat into a smooth consistency. In this recipe, I’ve done just that, but added frozen wild blueberries for flavor and that sexy color. I buy my frozen wild blueberries at Trader Joe’s for a few dollars, but you can also find them in bulk at Costco or BJ’s. On top, I added fresh blueberries, along with little dabs of homemade brazil nut butter and sunbutter. I think next time I will add some crunch by scattering on a few kernals of raw buckwheat. I recommend that you do so! Why is this Power Porridge, do you ask? Well, because I added a half scoop of protein power for some extra staying power. Don’t get me wrong, one serving of buckwheat does have 6g …