Bonus! Vanilla Cupcakes with Chocolate Ganache [Vegan Mofo]

Another post for Day 6 of Vegan Month of Food! And it's dessert again!

These were freaking delicious...because they are cupcakes, duh! Basically from VCTOW, with some help from this recipe on the PPK.

One more photo:

Veganomicon Cafe-Style Lemon Bars [Vegan Mofo]

Welcome to Day 6 of Vegan MoFo!

These were really interesting and nerve-wracking to make. It was the first time I worked with agar agar. These were really delicious, and the recipe comes from the excellent Veganomicon cookbook.

They turned out great & held together really well. They were gobbled down by Mr. Coconut as well as co-workers.

Here's the whole pan:

Curry Chickpea Stuffed Squash [Vegan Mofo]

Welcome to Day 5 of Vegan Month of Food!!!!

I made this two nights ago. I've always wanted to do a stuffed squash type of dish and now I have! The two types of squash I used: acorn and delicata. I must say that after this experience I am a huge fan of delicata squash. Light, very sweet, cooks up fast and gets nice and caramelized while roasting due to the high sugar content. I sliced both of the squash in half, scooped out the seeds, and lightly rubbed olive oil all over them. Then I placed insides facing-down on a pan (does that makes sense?)and roasted for 25-45 minutes around 350 degrees F. I flipped the delicata squash every 10-15 minutes, it was done way faster than the acorn squash.

The stuffing/filling: I sauteed some thinly sliced onions and added chickpeas & curry powder. Next was some cabbage, beet greens, then wild rice and brown rice and veggie broth. I added garlic near the end along with some fresh parsley. Then I scooped into the cooked squash halves.

While all of this was cooking, I also was roasting up some beets, both regular beets and beautiful Chiogga Beets. Sliced up and served on the side of the stuffed squash.

The squash, parsley, beets, beet greens, cabbage and onion were all from the CSA.

Lemon-Dill Dressing: on Pan-Fried Tofu and a CSA Salad [Vegan Mofo]

Happy Vegan MoFo Day 4!

So many great ideas on the giant 2012 blogroll of MoFo-ers! It's fantastic to read through what others are doing this fun-filled month.

So I made this dish a while back, when I was up to my ears in dill and did not know what to do with it all! After a Google search of something along the lines of "what do I do with all this dill!?" I came across a few interesting recipes and stumbled upon this Lemon-Dill Tofu from Oh She Glows.

I had everything except the tahini, but it still turned out great and was a fantastic addition to some pan-fried tofu triangles.



My sides for this meal include some homemade simple cabbage and carrot coleslaw with a light vinegar/oil dressing and some steamed broccoli with sesame seeds. The coleslaw and dill were from the CSA. The broccoli was frozen.

I loved the dill dressing! I used it on a salad made from greens, carrots and tomatoes from the csa and topped with some flax seeds. Delicious!

Agedashi Tofu from Sakura [Vegan Mofo]

It's Day #3 ofVegan MoFo!

Today, I bring you an awesome dish: agedashi tofu. These particular photos are from Sakura Restaurant in St. Paul, but agedashi tofu is a popular appetizer at many/most Japanese restaurants. In my opinion, Sakura has the best agedashi tofu in town.

Perfectly crispy tofu with soft, creamy insides, topped with scallions as well as shredded ginger and daikon radish.

It's important to note that I order this appetizer with no dashi (fish broth) and no bonito flakes (fish flakes).

Another photo:

Papa John's Kicked-Up Veggie Pizza [Vegan Mofo]

Day Two continues with Vegan MoFo! I'm on a roll now and hope to keep it up. Day two, post two.

Dinner tonight - a one topping (pineapple) Papa John's pizza that I got for free (or nearly free). I sliced up a bunch of my CSA vegetables that I had as well as some other items to create a massive vegetable pizza. Green peppers,
Hungarian wax peppers, onion were from the CSA. Mushrooms and green olives in the pantry. (Note: only part of this pizza has olives and mushrooms since they are not Mr. Coconut's favorite toppings. More for me.)

Behold the sea of vegetables:

Fruit and Granola [Vegan MoFo]

I am at a conference this morning, and it's always great when there are healthy choices.  Banana, Clementine, and Granola.  (And, of course, coffee.)

Caprese Salad with Daiya [Vegan Mofo - Bonus!]

That's right, a bonus second post for Vegan Month of Food Day One!
A beautiful caprese salad, made with slices ofjalapeno garlic havarti Daiya wedge.
Yeah, Daiya made a "hard" cheese. The wedges come in cheddar, jack, and the above-mentioned jalapeno garlic havarti flavors. The havarti tastes what I remember pepper jack cow cheese tasting like -- and that was one of my faves to eat on crackers or plain. So it was delightful to make the caprese salad with Daiya.

The tomatoes and basil are from the aforementioned CSA. I also drizzled a tiny bit of olive oil over the salad as well as fresh sea salt and fresh ground black pepper. I loved it, Mr. Coconut did not care for it. ("Too cheesy" was the complaint. Pfft.)

What is a CSA? Well, it stands for Community Supported Agriculture, and it involves getting a weekly supply of produce from a local farm. I did a lot of research and chose a farm that had a drop-off site near me. It's been fantastic getting fresh, organic produce every week since June 8th. (The season of my farm goes through most of, maybe all of, October.) I'll be talking more about CSAs and specific details of my experience with it. (Spoiler alert: I'd like to do it again next year.)

One more photo:

Zucchini Noodles with Spaghetti [Vegan Mofo]

Happy Vegan Month of Food!

It's the first day of Vegan Mofo VI, and my second year participating. (But it's my first year signed up on the official blog roll!)

Even though at the end of October last year I was pumped and wanted to come up with a theme, I do not really have a plan for this year. I will be focusing a LOT on all the photos I've been taking of dishes using ingredients from my CSA from Featherstone Farm. That means a lot of fresh produce will be featured, like the dish pictured above (and below).

I sliced up a few zucchini with my mandoline v-slicer so they were shredded into long thin noodles. I tossed the zucchini noodles in a little olive oil, salt and pepper, and added to a pan of cooked spaghetti noodles that was mixed with sauteed onion and garlic. I tossed the whole thing until well-mixed. This is a great way to "hide" vegetables - the pasta noodles and zucchini noodles blend together really well, texture-wise. If you add red sauce, you can't taste them at all. I enjoy the taste of vegetables, so it's a non-issue for me.

Here's one more picture: