1. 2014VeganMofo: Portabello Fajitas with Homemade Salsa

    Whipped this up the other day, had pre-sliced portabello mushrooms and got a sliced pepper and onion mix from Safeway. Heated up with some chili powder. Dug up old salsa fresca recipe from some Tex-Mex cookbook. Just nuked some kidney beans for some protein. Very tasty!

  2. 2014Veganmofo: Tofu Spinach Scramble With Soy Cheese


  3. 2014VeganMofo: Potato with Cauliflower, Broccoli and Soy Cheese

    While not great, I usually bring my lunch at eat at my desk. Today it’s a nuked potato (6 min) then add cauliflower and broccoli medley (3 min) and then Galaxy mozzarella for 1 min or 30 seconds. Smash all together (and I added some Ms. Dash Fiesta Lime seasoning). Cooking a potato and then the veggies in the micro takes a while. I try not to hog the micro but then I seem to be only one who actually wipes it down and then I’m not the co-worker who cooked fish. (For the love of God! Don’t really care about eating fish but the stink!). Oof, co-workers.


  4. 2014VeganMofo: Cranberry Walnut Chickpea Salad Sandwich

    I made this sandwich filling for tailgating at a beer festival this past weekend (had lovely pumpernickel bread) but yesterday just ate leftovers for lunch right out of the Glad container. I’ve made this before and served on a baguette (you really need bread with a good hinge or a pita or it will come flying out). Super easy to assemble and very tasty (and great for Fall!). This recipe is from the Simple Veganista.


  5. 2014VeganMofo: Smoke & Barrel Classic BBQ Tofu Sandwich

    I’m very lucky to live within stumbling distance of several bars and restaurants that not only have delightful craft beer but also vegan eats. One of my favorite’s is Smoke and Barrel. Meatos and veggos can both be served and leave happy. I’m glad they finally are serving this BBQ sandwich as a slab of tofu (used to be crumbled, total pain to eat!). I got with the baked sweet potato and smoked asparagus (YUMMY!).


  6. 2014VeganMofo: Vegan Waffles

    Leftover waffles with some iced coffee hit the spot yesterday for breakfast. This recipe is from Isa Chandra Moskowitz’s book Vegan Brunch. Recipe calls for barley malt syrup (I have no idea what that is or where to get so I just used some light Karo).  The secret of these being so crispy is the corn starch. These freeze well (I’ve made before and reheated frozen leftovers).


  7. 2014VeganMofo: Garden Grinder

    Glen’s Garden Market is located in the former “secret” Safeway in Dupont Circle (block off of Connecticut Ave and bottom of an office building, you had to know was there). It was a tiny, crappy, over priced store. This new grocery is filled with regionally sourced stuff (mostly priced beyond my budget but it’s fun for a treat). Where they do shine is they have $4 regional drafts all day (what’s not to love there?). I love that this sandwich is called a grinder, reminds me of my home state of RI (and it’s pronounced grindah!). You can find the ingredients here.


  8. 2014VeganMofo: Blackened Tofu Sandwich

    This was supposed to be blackened tempeh sandwich but as alas my Sandinista Safeway didn’t have any (and haven’t for over a week, urgh!) so I went with tofu. I think this actually would have been better with tempeh. I made my own blackened seasoning mix  (salt free) and this sandwich recipe is from Connoisseurus Veg.


  9. 2014VeganMofo: Chickpea & Vegetable Curry with Quinoa

    I had some lovely vegan meals this past weekend and forgot to take photos for blogging (Doh!). This was tossed together with odds and ends I had in the fridge and pantry. Used red curry powder instead of paste and realized I had can of coconut creme instead of coconut milk too late (holy sugar, Batman! Should have left out the brown sugar). I had no chili powder so added separate spices. I think when reheat tonight will add some sriracha sauce to tone down sweetness. This was really easy to assemble and based on this recipe.


  10. 2014VeganMofo: Veggie Pizza

    Tried new pizza dough from Harris Teeter (meh, didn’t think as good as Safeway’s). Leftover tomato sauce, soy cheese, spinach and Yves pepperoni. I could eat pizza every day!