vegan moFo: two vegans in Ohio.

Happy Vegan MoFo 2011, friends. I have spent this past, glorious week with my talented friend Kate in Ohio, eating and photographing a tantalizing abundance of food: an experience that was equal parts beautiful, delicious, and inspiring. This month is dedicated to revealing the simple culinary wonders that can be created in your very own backyard: always fresh, often local, and entirely awesome. More to come in the days ahead.

spicy thai noodles, vegan MoFo.


It is Vegan MoFo III, the Vegan Month of Food, Day 31.

This recipe is my husband’s creation. It’s really simple to whip up and it hits the spot when you’re looking for something a little spicy.

Spicy Thai Noodles

  • Soba or Udon noodles, one package
  • Silken tofu, one package
  • 1/2 can coconut milk (regular or light)
  • 1/2 lb mushrooms
  • 1/2 lb  Brussels sprouts
  • 1 Tbsp red curry paste
  • Olive oil, for sauteing

Prepare noodles as directed.

Warm oil over medium heat in a large skillet and saute mushrooms and Brussels. Remove mushrooms and Brussels and reserve. In the same skillet, scramble tofu. Set aside.

In a small pot, warm coconut milk. Add red curry paste and combine.

Add noodles to large skillet with tofu. Add mushrooms and coconut milk curry mixture. Stir well to combine.

Serve with chopsticks.

Happy Vegan MoFo everyone!

Click here to be transported to a whole list of Vegan MoFoers.


kale chips, vegan MoFo.


It’s Vegan MoFo III, the Vegan Month of Food, Day 29.

I have been sharing a whole lot of sweets lately. And eating them. We must have balance. Enter, kale.

Kittee taught me how to make kale chips – thanks Kittee!

She generously provided this very clever suggestion for seasoning the kale, and it’s as lip-smacking delicious as it is simple. When you have a hankering for something savoury or salty, this fabulously healthy snack is it. So super easy to make. Who needs potato chips?

Kale Chips

  • 1 bunch kale
  • olive oil
  • soy sauce or bragg’s
  • nutritional yeast

Preheat oven to 175F.

Wash kale and remove stems. Cut into manageable pieces. Place in salad spinner to remove water, or pat dry.

Place kale in very large bowl or pot (or season in batches) and season with olive oil, soy sauce and nutritional yeast – to taste. Amounts will depend on how much kale you have and what you like. Be careful with how much soy sauce or bragg’s you add as it might get too salty.

Line several baking sheets with parchment paper or foil and arrange kale in a single layer.

Slide baking sheets into oven. Allow to bake (really it’s drying out, not baking) for 30 minutes – you might want to check it after 20 minutes. The kale will need to be turned over. If it’s still super soggy, leave it in for a bit more before turning. If it has lightened up significantly, turn it over and let it bake for another 20-30 minutes.

If you’re in a rush – you can up the oven temperature to 200F which will cut the baking time in half. Be careful not to let them scorch, which will happen quickly. Monitor them closely.

What you’re looking for is for the kale to become completely dry and crisp – no moisture or chewiness. They will be light as air and feel as though they are made of paper. Delicious nutritious paper.

So much better than chips. Enjoy.

Click here to be transported to a whole list of Vegan MoFoers.