vegan mofo

All posts tagged vegan mofo

Vegan Mofo 2013: 7 Bok Choy salad with Oven Fried Tofu

Published September 7, 2013 by Vegan Derby Cat Party


Here’s something I threw together to use up some leftover bok choy I had, along with my favorite, easy way to cook tofu. I don’t normally buy or cook bok choy, so I wasn’t even sure if people used it commonly for salads, but a quick google search revealed that in fact, they do, and that it’s usually served with a sugary vinaigrette dressing. I used agave instead of sugar, and maybe too much toasted sesame oil in my version. Maybe you want to dial that back (1-2 tsp) and use the rest of some other mild flavored oil, or just less period? This was an experiment, after all. If you want a perfected recipe, there are a great many on-line. šŸ˜‰ I served this with simple oven baked/fried tofu. I used pine nuts for my recipe because of my almond allergy. I saw some other recipes with pine nuts, but most had almonds. Though If I made this again, I’d probably use sunflower seeds. I thought it was pretty easy and good!

Bok Choy salad with Oven Fried Tofu

1 block of tofu, cut into bite sized pieces
coconut oil, or preferred oil
sea salt for sprinkling

1 large bunch bok choy, chopped finely
1/2 large red pepper, chopped finely
1/4 onion, chopped finely
3 medium carrots, grated finely

1 tbsp. Dijon mustard
2 1/2 tbsp.   brown rice vinegar
2 1/2 tbsp. agave
2 tsp. of garlic, minced
2 tbsp. toasted sesame oil, or combination of choice
sea salt and freshly ground pepper

2-3 tbsp. pine nuts/sliced or slivered almonds, optional


1. Preheat oven to 450*F. Rub or mist tofu pieces with oil, sprinkle lightly with salt, and place onto a prepared cookie sheet. Bake for 25-30 minutes. (How to bake tofu)

2. Toss veggies into a large bowl.

3. Whisk dressing ingredients together and drizzle into salad. Toss or massage to coat.

4. Top with toasty tofu and preferred seeds or nuts for added crunch!






Vegan MoFo 2013:6 Guest Blogger Katie Sherrod’s Oatmeal Coconut Cookies

Published September 6, 2013 by Vegan Derby Cat Party


Hello fellow Mofo-ersĀ and readers! Please join me in welcoming my friend, co-worker, andĀ my very firstĀ guest blogger, Katie Sherrod to CameraphoneĀ Vegan, as well as to the vegan internet family. She’s just recently decided to do a serious attempt at switching to a plant based diet, which she’ll tell you a bit more about below. She surprised me on Tuesday with a very generous helping of these delicious cookies, and I thought you all might enjoy them as much as everyone in our radiation therapyĀ department did!

She also gave me a welcome break from blogging for the night so we could just hit Taco Bell, and then the roller rink! šŸ˜‰



I was flattered thatĀ Ty wanted to have me as a guest blogger today. I call myself a wanna be vegan that is on the right path, but with many obstacles all at the same time. My goal is to be a HEALTHY Vegan not a vitamin lacking junk food Vegan. Some of my obstacles include not having support from my meat, dairy, junk food, eating husband and kids. My husband’s motto is you only live once, just eat what you like, I’m sure there is something bad about every food, etc. This is also the same man that eats chips in bed and has McDonald’s probably twice a day while not gaining a pound.

My entire family is painfully picky too (myself included). Dinner usually consists of a piece of meat, corn or plain salad, and rice or some kind of white bread (no veggies really, no whole wheat bread, no brown rice, no Quinoa, etc). It’s pretty pathetic! Over the past month I have really focused on cutting many things out of my diet. I used to get a VentiĀ 10 pump sugar freeĀ vanilla latte EVERY morning and then drink diet cherry pepsiĀ the rest of the day. I’m proud to say I have NOT had a latte or a soda in at least 2 months now. I have been reading more, finding recipes on pinterest, and talking a lot with Ty in attempt to educate myself further, and continue on my path to being healthier than ever. Over the past couple of weeks I have also been doing a lot more cooking (I’m not a great cook either lol) and eating Vegan. I will admit, I would LOVE to lose about 10 pounds too and am hopeful this will help me reach that goal.

This past weekend was my son’s 11th Birthday, and I didn’t want to feelĀ left outĀ and not able to eat a sweet treat too, so I took a recipe of a cookie that I love and made it Vegan. These cookies are by far the BEST cookies I have ever eaten!! Shamefully, I probably ate at least 2 dozen this past week. My next goal is to try to tweak the recipe a bit more to see if I can cut down on the sugar and oil components without losing the fabulous taste these bad boys have. I let some co-workers sample them and they too loved them and were shocked when I told them that they were Vegan. So, without further ado here is my recipe šŸ™‚ .

Katie’s Oatmeal Coconut Cookies

1/2 c. coconut oil
1/2 c. vegan butter (earth balance)
1 1/4 c. brown sugar, packed
3/4 c. sugar
1 tbsp. vanilla extract
2 flax eggs (2 tbsp. ground flax seed + 6 tbsp. hot water, whisked)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 1/4 c. all-purpose flour
1 c. of oats (any kind)
1 1/2 c. shredded coconut (she used sweetened)

Directions: You can follow the directions from the original recipe here!

You can see more of Katie’s favorite things, including vegan recipesĀ on her pinterest page! Thanks for sharing, Katie!





Vegan MoFo 2013:3 My fave utensil set & Leftover lunch

Published September 3, 2013 by Vegan Derby Cat Party
Curry Masala - vegetables, seitan, tofu, coconut curry sauce

Curry Masala – vegetables, seitan, tofu, coconut curry sauce

So while I really had planned on making something a little more elaborate… it just didn’t happen yesterday. I ended up playing through another castle in Zelda Skyward Sword instead, and it just got too late. However, I did remember that we had a full tub of leftover curry sitting in the fridge from my Loving Hut birthday take-out! (Always order a bonus dish with your take-out. It’s dinner insurance!) So Thomas threw a pot of brown rice on the stove while I played on.

I did add a good 1/2 c. of frozen spinach and ~1/4 c. of water to get things going, but that was all. I let it simmer while I popped into the shower. It also ended up being my lunch today.


Which bringsĀ me toĀ telling you about another of my favorite things…Ā  (there’s that theme tie-in you were waiting for!)

Ok, actually… my utensil set.


I’ve had it for over a year now, and I love it and use it all the time. It has a permanent place in my backpack.Ā In fact, when I first moved into this apartment last November, before we had any actual things here yet, this was my singular form of cutlery! You can read my full review here, but I’m curious to know what you all use? I also bought this little eco spork at Herbivore ClothingĀ back when we made the drive up, but I’ve never actually used it to date. Most restaurants here are pretty good about using cutlery and not plastic ware, so I forget that I carry it around. But it’s a really nice, compact design for most of your needs, and will fit in even a tiny little wristlet!

How is your MoFo going? I found myself typing away at a computer on my lunch break at work. I think that’s going to be another theme this month too!


Vegan Mofo 2013:2 Chickpeas & Sausage

Published September 2, 2013 by Vegan Derby Cat Party


One of our favorite recipes is my veganized version of the Cuban classic Garbanzos con Chorizo. I’ve made this versatile recipe a number of different ways, including with Soyrizo, but our reigning fave is with Tofurky brats.

That being said, we had some hotdogs in the fridge and chickpeas in the pantry. I was short the green pepper and tomato sauce, but  once Thomas knew I was contemplating making this for dinner, everything else I offered up just didn’t stand a chance. So he made a quick trip to the store for the necessary ingredients, as well as some brown rice.

You'll be needing this.

You’ll be needing this. (But get the brats if you can!)

Because I really hate nothing more in the kitchen than to chop onions, I do the ole throw everything in the food processor trick. You’re going to have to dirty it to get the “sausage” of your choice to the proper texture anyway, so just go right ahead. And in an even lazier fashion than normal, I used crushed garlic out of a jar. I usually just throw the whole cloves in with the onion and pepper, but honestly I was trying to conserve the last of my fresh cloves. (Need to do a shopping trip today or tomorrow if I’m going to keep up with MoFo!)

In just 5 pulses, you have perfectly chopped veggies. Love it.

In just 5 pulses, you have perfectly chopped veggies. Love it.

While the sofrito cooks, you can get your protein in the food processor and pulse it until it looks like a consistent crumble. Speaking of the sofrito, for the tomato base I used a whole 8 oz. can of tomato sauce this time and 2 tbsp. of tomato paste + 2 tbsp. of water. Next time I might add some drained, diced tomatoes. Try whatever combination you want there. It will still be good. Oh, also, I only use 3-4 tbsp. of olive oil as the base now. No problem. A little less flavor, but a lot less fat.


You can also use any extra time to drink a delicious beverage of your choice. It doesn’t even have to go with the dish! Our current bottled selections are very fall inspired. We have ciders, octoberfest, pumpkin, and spiced beers. šŸ™‚


After the sofrito cooks through, you add in your sausage and chickpeas and let that baby simmer for a good 30 minutes. Mine ended up perfectly timed with the brown rice. I love it when that happens. One timer for all.

Put a lid on it!

Put a lid on it!

That’s really it. So it’s only 15 active minutes. The rest is just simmering. I just threw a little parsley on it for the sake of the picture, but I’d recommend using some cilantro if you have any!



Now to come up with all the other favorites I want to tell you about this month! For my own ease, as well as getting to something that I really haven’t been doing like I should… I’ll be peppering in favorite vegan food from around Seattle too. Stay tuned! All of your blog posts from day 1 were already looking amazing.

Until the RSS feed files are out, I’ll be using the RandoMoFo website to check out a sampling of what’s going on for the day. Have you tried it? It’s a great way to discover new blogs, especially ones that may not be posting at the time you get around to looking at your feed!


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Vegan Mofo 2013: 1 Welcome & Teese Nacho Salad

Published September 1, 2013 by Vegan Derby Cat Party


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 yearĀ 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.

Here we are, loving every minute of our new Seattle life.

Here we are, loving every minute of our new Seattle life.

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.

The enormous haul from VVC 2013

The enormous haul from VVC 2013

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! šŸ™‚


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)
tortilla chips


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!

TVP crumble

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.

Published October 29, 2012 by Vegan Derby Cat Party

Mmm! Just looking over some of the dishes I made last year for Thanksgiving is making me hungry! This year we’ll be spending our holiday eating a gluten free, vegan meal in LA with our newly transplanted ex Fort Lauderdale neighbors, as well as a couple of South Floridians that have been there a bit longer. That’s 1 omni, 1 gluten sensitive omni, 2 vegetarians, 1 vegan, and 1 gluten sensitive, classically trained, vegan chef! Should be super fun & extremely delicious! As far as the progress of our packing is concerned, all we have left to do now is to donate one last pile & turn in the keys to our current place. Then I leave Tuesday morning! Very surreal still!

Vegan Derby Cat Party


I just thought Iā€™d post links to everything that Iā€™m making for easy reference here! ; ) This isnā€™t a full menu, but rather my contributions to our collective family meal. My parents are making their items vegan too this year, which is pretty exciting. Theyā€™re making stuffing, sweet potatoes, smashed red potatoes, cranberry orange bread and banana breads.

Thanksgiving 2011

Pumpkin Pies (5) 4 in graham crusts, and one crustless pie, made in a glass pie dish


Roasted Brussel Sprouts

Tofurky with roasted veggies

and also, without testing ahead of timeā€¦ the Field Roast Hazelnut Cranberry ROAST

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Greenwave Cafe – raw food in Plantation, FL

Published October 1, 2012 by Vegan Derby Cat Party

Happy October, and Happy Vegan Mofo (Vegan Month of Food)! I have a ton of food pictures and blog posts that should have been, waiting in the archives of my phone and laptop. So along with getting ready for my move to Seattle at the end of the month, I’ll also be doing a catch up and clearing out of all the blog posts from over the summer and of this month. It’s going to be the usual mix of restaurant reviews/recipe reviews/recipes along with a shift into more fall and pumpkin goodness. A big hello to all of you fellow Vegan Mofo-ers who are just finding me for the 1st time!

Greenwave Cafe is a great little raw place in west Broward county. When I felt myself headed for another raw eating kick a couple of months ago, Thomas & I came here to ease back in. They’re open as a cafe Tuesday through Saturday, from 11am-9pm and Monday as a produce market from 8am – 2pm. They also sell produce during the week, and their amazing dehydrated onion bread that I used for my raw vegan nachos!


I love their warm, yummy soups! I’m always starving when I go here and the fact that they bring you a tasty soup right away while you wait for your meal is very much appreciated!


This time Thomas got the raw pizza. If I remember correctly, they made the “cheese” for him with almonds instead of cashews. This was, as expected, really good!


This time I got what Thomas had the previous time, the extraordinarily tasty burrito! So good! Though you really can’t go wrong here. The service is about as slow as you can expect from most raw places, as the food is prepared to order, and is clearly a bit more labor intensive, but the food is bursting with flavor and creative and fresh.

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