vegan MoFo: down but not out + papa tofu review

You may have noticed that I haven’t exactly been living up to my MoFo post a day promises lately. In fact, for the better part of the last ten days, I’ve been completely offline. After years and years of emerging unscathed, season after season, I finally succumbed to the dreaded flu. My entire extended family did, in fact. I was the last to fall. I’m just coming out of what has been a really rough ten days and starting to feel myself again. Wow, the flu sucks. I had great plans for this month after my awesome trip to Ohio and came home filled with inspiration despite getting off to a rocky start with food poisoning upon my return (I can’t catch a break!). And more bad news: did I mention my beloved laptop also met an untimely end while I was down with the flu? Death by Gatorade, purchased by my mum in good faith and meant to replenish my electrolytes when I was completely dehydrated. Not meant for your laptop to drink. Bye bye Sony Vaio. You will be missed. But hey, it’s not all bad news.

I had promised my dear friend Kittee a review of her really amazing cookzine, Papa Tofu Loves Ethiopian Food, and gosh darn it if I wasn’t going to rally these last few days and try my darnedest to do her proud. The review was posted last night on Cakemaker to the Stars, so please check it out. I hope you enjoy it as much as I enjoyed the zine, which you can get here. The zine is really well done and well worth the $9, so please support an amazing vegan and all-around awesome human being, pick up a copy and wow your dinner guests with a genuine Ethiopian feast. And Happy Halloween, everyone!

Sauteed Mushrooms

a teaser pic, to entice you to go read the review.

vegan MoFo: happy hump day!

Happy Vegan MoFo Hump Day! Do you know what that means? All those hardworking MoFo-ers are half-way through their tasty posts celebrating the vegan month of food. The lovely Kittee, of Cakemaker to the Stars and Papa Tofu fame, has organized a flash mob to celebrate today. Everyone participating in the flash mob was emailed the secret details to share with the world today: a brand new song from talented (vegan) songstress, Leslie Hall: The Vegan Song!

Vegan Song Lyrics:

I eat the finest cuisines, in the finest of places / Stuff my mouth full and always say thank you / But if it’s raised in a cage, and it can’t even move, if it’s hormone filled and in a bad mood / I’m gonna pass on that / Reach for something better / The only milk I’ll drink comes from the nipple of a soy bean / Veggies make you live forever, and they seem to taste much better / When they’re cooked and grown with love, so give a chef who knows what’s up a hug / Momma just can’t seem to get it, Papa he just rolls his eyes / When I tell them I’m much healthier, they just say that it’s all lies / But beans, nuts, fruits and veggies can really fill the belly / Get you vitamins you need, shiny hair and extra speed / Don’t take that meat-wich any further, I want a marinated, deep fried, hand-tied mushroom burger / I like it! / We gotta stand strong for our feathered, furry, sometimes scaly animal friends and their little babies / ‘Cuz I wouldn’t want to live in a cage in a dark warehouse killed at an early age / Pumped full of hormones, sleeping in my feces / Never met my mother, raised by machines / Never get sunshine never get green, but that’s just me / [That girl loves fruit leather!] / So ask us what we’re eating, delicious and repeating / Fruits and veggies are so nice, with a slice of tempeh, yes, I’ll have that twice / Don’t forget the legumes!

Kittee sent us this animated .gif to share – click here to hear the song.

Happy Hump Day!

vegan moFo: chocolate cherry ice cream

chocolate cherry ice cream with cacao nibs

Chocolate and cherry can do no wrong together in my world, which makes this probably my favourite homemade ice cream. It’s delicious. It’s easy, and pssst, you don’t even need an ice cream maker: I made this using the food processor in under ten minutes. I start with a couple of frozen bananas, to which I add about a half bag of frozen cherries (which amounts to about 1 1/2 cups or so – there’s no right or wrong – I do it to taste). Throw the cherries and bananas in the food processor along with (up to) 1/4 cup unsweetened cocoa (again, this is a to taste thing – I like a lot of cocoa, but you might want to start with 2 Tbsp to start), add between 1/4 to a 1/2 cup of non-dairy milk of your choice to facilitate blending (I favour unsweetened almond milk at present, but soy milk works grand too), and blend just until smooth. Enjoy as is if desired, or add some more cherries and cacao nibs and pulse just enough to distribute them – but not so much as to break them up. Even if you don’t add extra cherries, I highly recommend adding the cacao nibs – they add an amazing crunch while evoking the spirit of chocolate chips in a much healthier way. If you really want to, you could put this mixture through your ice cream maker to make it firmer (before adding the extra cherries and cacao nibs at the end of the cycle), but it’s truly not necessary: as you can see in the photo, the frozen cherry component adds a lot of firmness all by itself. Plus, who wants to wait half an hour to eat ice cream when you could be enjoying it in less than ten minutes? Enjoy.