My Whole Deal

  • Minted Carrots

    Need a terribly simple, yummy side dish to bring to a potluck this weekend? This one screams “Halloween is coming” in all its vivid orange and punchy green glory. Happy Weekend, Vegan MoFoers! INGREDIENTS - cups carrots, sliced into matchsticks - 1/4 cup mild vegetable broth OR orange juice OR apple juice* - 1/2 cup fresh mint leaves, chiffonaded -  2 tsp mustard seeds METHOD 1. Add carrots and broth (or juice) to a medium sauce pan and bring to a boil. Reduce heat and simmer for 5-7... READ

  • Mom’s Macaroni Casserole

    best vegan macaroni casserole ever My Mom’s Macaroni Casserole was better than your mom’s. That’s just plain and simple fact. In most households, the very mention of macaroni casserole sends shudders down the spine: I see visions of condensed “Cream of Stuff” soup, cans of tuna, undercooked, or worse, over cooked celery and frozen peas or squares of weird pig by product. I shudder to think what you all went through! Vegan Mofoers, I am here to help erase the evil. But,... READ

  • Maple Kissed Cranberry Pumpkin Mini-Loaves

    Fat Free Vegan Maple Cranberry Pumpkin Bread or Muffins Surveying the ingredients at my disposal for this, the second day of Vegan MoFo, Week 3, I began to feel a little festive. I wonder why? Festive Ingredients I’m pretty sure I bought all this stuff as separate impulse buys on separate shopping trips, but suddenly it all seemed serendipitous that these jolly-time foods should be together under the same roof and I knew at once that they should, nay, must stay together in my tummy! I’ve... READ

  • Naughty Gnocci

    What Not To Do Gnocci What do you get when you cross a girl with a potato allergy, faulty method and mixed up ingredients? This icky Gnocci! ew!!! That’s right, I am starting off week three of Vegan MoFo with a kitchen catastrophe. I have a soft spot in my heart for gnocci, those tender little pillows of potato pasta, but I have never had good gnocci at home. Packaged, supermarket gnocci, when you are lucky enough to find a vegan variety, is universally disappointing. Often tough, sometimes... READ

  • Next Day Mexican Lasagna

    Fat Free Vegan Mexican Lasagna You know what, Vegan MoFo friends? I forgot to theme my posts this week. Like I said when I forgot to do it last week, my original intention was to focus my posts on teaching kids how to eat healthfully, and, although I haven’t been doing so explicitly, my kids have gobbled every recipe I’ve posted so for, so I’m kinda living up to the dream, right? I guess if I had to pull a quasi-theme out of this week’s post it would be “Thinking Ahead”... READ

Fresh!

Soyatoo Rice Whip

Posted by Ryann On October - 31 - 2011

Happy last day of Vegan MoFo 2011!!! As you may have noticed, this day is also Halloween and, as a person completely covered in small children for most moments of the day, I found it very difficult to be post-proactive this weekend. For that, I apologise and will make it up to you with a particularly nummicious recipe tomorrow–which also happens to be International Vegan Day!!! For tonight, let me leave you with one last product review. It’s... more

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Vegan MoFo Cop-out!

Posted by Ryann On October - 28 - 2011

Hi y’all. T’is the Friday night before Halloween and I am all kinds of inundated with sewing and sorting and reading and reviewing and cleaning and just generally not enjoying the season at all. So, I’m producing a cop-out post on this, the last Friday night of Vegan MoFo 2011. This is my week in vegan reviews, so please check out all my vegan reviews here! And I’ll be back tomorrow with one more yummy review and then I’ll... more

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Earth Island Vegan Gourmet Cheddar

Posted by Ryann On October - 27 - 2011

I took one for the Vegan MoFo team with this post, folks. Yep, it’s another vegan “cheese” product. Nope. Wait. Cheddar flavoured soy protein product. Doesn’t that sound amazing? Deep breath. And here we go. Now, I suppose that vegan cheese qualifies as an acquired taste and I suspect that there exists a potential for my taste buds to adapt and come to appreciate the pungent and er, robust flavour that most vegan cheeses boast.... more

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So Delicious Cultured Coconut Milk Yogurt

Posted by Ryann On October - 26 - 2011

So Delicious Cultured Coconut Milk Yogurt This has been a quick Vegan MoFo! Only four obligatory blogging days left (though, I may get sentimental and weekend post this week) and three more vegan convenience foods for my Vegan MoFo Week in Reviews. Today I bring you the happiness that is So Delicious Cultured Coconut Milk non-dairy yogurt. Yogurt was a big loss for me: I pretty much lived on fat free yogurt and Stoned Wheat Thins my last year of... more

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Tofurky Pepperoni Pizza

Posted by Ryann On October - 25 - 2011

Oh man. We took the most embarrassing trip to Planet Organic today. The embarrassment factor was twofold: first off, I had three ornery toddlers with me. Thankfully, Planet Organic is rife with free samples to put in kids’ making noise holes and keep their shelf pillaging hands fairly busy. Embarrassment the second is what I set out to purchase, that being a basketful of processed vegan bounty to review this week. I rarely buy vegan junkfood,... more

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Ethnic Cottage Tikka Cooking Sauce

Posted by Ryann On October - 24 - 2011

Ethnic Cottage Tikka Cooking Sauce Hey! It’s the last week of Vegan MoFo already! Holy Hummus! What to do? How about “A Week in Reviews”? OK!!! This week will be dedicated to reviews of handy vegan products, because, let’s face it, it’s downright exciting to see a product labeled “vegan.” It’s like a happy grocery store birthday present. Fantastic. First up is Tikka Cooking Sauce from Ethnic Cottage.... more

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Minted Carrots

Posted by Ryann On October - 21 - 2011

Need a terribly simple, yummy side dish to bring to a potluck this weekend? This one screams “Halloween is coming” in all its vivid orange and punchy green glory. Happy Weekend, Vegan MoFoers! INGREDIENTS - cups carrots, sliced into matchsticks - 1/4 cup mild vegetable broth OR orange juice OR apple juice* - 1/2 cup fresh mint leaves, chiffonaded -  2 tsp mustard seeds METHOD 1. Add carrots and broth (or juice) to a medium sauce pan... more

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