Hey everyone! I decided to take up the Vegan Mofo challenge again this year. Thankfully they moved it to September this year, so I won’t be packing up the apartment while trying to simultaneously blog as I run out of food. Last year was my 1st year participating, which was kind of ironic because I was too intimidated to do it the previous two years. So I picked the year we were also packing/donating/selling/gifting people with all of our earthly possessions in our preparation for the big 4,000 mile move from South Florida to Seattle instead! I managed to get 14 posts up last year in spite of the chaos, so I’m hoping to beat that record since our lease isn’t up until November 2nd!
The move to Seattle has been absolutely fantastic and we’ve made a lot of beautiful friends out here, most of whom I was able to celebrate my 35th birthday with this week! Some of them were vegans I knew from twitter over the years, and I’ve made lots more vegan and non-vegan friends as well. There are so many great places to get vegan food out here that I’ve been slacking a bit in the cooking/blogging department, but I’m hoping to get kickstarted again with this year’s mofo.
Another great thing that happened this year was attending Vida Vegan Con 2013 in Portland where I got to meet SO MANY lovely internet vegan friends in person for the first time. And that right there is the perfect segue into the little dish you see above. I got this Teese nacho cheese sauce in my immense bag of swag from the conference and threw this quick meal together in a flash one night.
My theme for the rest of Mofo is going to be favorite recipes. Should be a focus on making variations on some of my own favorite recipes, as well as some of my faves from other bloggers and cookbooks.
Can’t wait to read all of your contributions!🙂
Teese Nacho Salad
1 package of Teese nacho sauce
1 can of black beans, rinsed
1 can of diced tomatoes, drained
1/2 c. of corn, fresh or frozen rinsed with hot water in a sieve
1 recipe for TVP crumble (below)
1/2 tsp. cumin
salt & pepper to taste
cayenne pepper, optional
greens of your choice, I used kale (of course)
1. Heat cheese sauce over medium heat. Stir in remaining ingredients and let them heat through.
2. Serve over greens of your choice and tortilla chips!
1 c. filtered water
1 tbsp. tamari/braggs/red sodium soy sauce/shoyu
1 tsp. liquid smoke
1 tsp. vegan Worcestershire, optional
1 tsp. chili powder
1 c. TVP
1. Boil water and seasonings in a small saucepan. Remove from heat.
2. Stir in TVP until well combined. Cover and set aside.