My Whole Deal

  • Vegan MoFo: Slow-Cooked Lentil Bourguigno-no

    Brrrr! Today is the first day it has really felt like Fall in Victoria. So much so that I immediately yanked out the slow cooker at 7 am this morning to warm my house with the scent of an all day stew. Yesterday I took the book, Sporkfed , out of the library. I’ve been perusing it, but gingerly. When I was in highschool, for some reason–perhaps it was related to the fact that, during my initial exposure to Monty Python, the word/concept of SPAM was the only thing I could actually... READ

  • Vegan MoFo: Thanksgiving Potluck Ideas, Whoah!

    Since nobody has entered my super-duper-you-will-like-what-you-get challenge yet, I am opening it up to the States too. Come on Canada! You don’t want a Thanksgiving challenge prize to go to someone from a nation where the holiday occurs way too darn close to X-Mas, do you???? “Hey! You remember the harvest? Horn’o'plenty and whatnot? I totally heralded that! Yeah. Good times. Seems like it was just yesterday, right? That’s because IT WAS!!! Also, we should probably talk... READ

  • Vegan Mofo Salad-a-go-go

    Well, it’s only day three of Vegan Mofo 2012 and, as I expected, my atrociously busy month is already getting the better of me! I have a deliciously Autumnisinal (I’m not too busy to make up words, apparently!) recipe coming at you tomorrow, but for now, let us take this day to reminisce about the lazy, hazy days of summer. Days when salad was all you needed to sustain you until your next craft beer. Yes, salad days. I didn’t really fall in love with salad until I gave up gluten... READ

  • Vegan MoFo and Mango Mojo

    Think I’ll be able to rhyme-title all my posts this month? Today’s MoFo is brought to you in part by a Victoria institution: Rebar Modern Food. Chances are if you are even slightly veggie oriented you have mad a point to hit this adorable restaurant nestled in what used to be a bank vault in historic Bastion Square. I happen to have it in good authority that the currently siteless Rebar is about to make a huge splash on the web, but until then, let’s look at another aspect of this... READ

  • Vegan MoFo, fo sho. (And tortillas)

    Whoah, October! What the heck are you doing here already? And what have you brought with you? Vegan MoFo 2012, the Victoria Marathon (8k) and Disneyland? Aaaaaiiiiiiiahhhh! Due to the sheer craziness of this month, I will be keeping my MoFo posts very short and sweet (and sometimes savoury) this year. Since transitioning to a clean-eating, gluten-free diet in March, I have never felt better, so I will use Vegan MoFo to highlight some of the amazing gluten-free vegan food out there and chronicle... 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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