Category: vegan/veggie/ar

This Potluck Had a Theme

Over some silly conversation at a previous potluck we joked around about having a potluck with a theme that was a topic of conversation. I debated revealing the theme since there are going to be some folks dropping by for Vegan Mofo that aren’t expecting that sort of strangeness, but fuck it, Mofo or no this is my blog and if someone is offended they can just not come back, right? This is also the warning for the easily offended to stop reading, don’t click any links, and just look at the food pics and move on. Actually some of the pictures are pretty silly. Best just skip it.

Anyway, at this potluck, we got onto the topic of docking. Not the horrible practice of docking dogs’ tails. Not parking a boat. Something else entirely. What foods could we use to represent that? So this potluck represents the result. Some of the food strayed off topic a bit, but not too far.

So I made artichoke and hazelnut cannelloni with lemon soy bechamel sauce or docking stations.

My plate loaded with tasty bits: a docking station, fish taco, wiener in a blanket…

You can never have too much dessert, so we had three. Vegan Twinkies. Yes, we’re all 12-year-old boys.

I also made the chocolate strudel from Vegan Italiano.

Ice cream sandwiches!

Queenie was unimpressed with the theme, but loved all the extra attention she got.

Then we headed to the roof to check out the view of Atlanta. Look at my crappy picture. LOOK AT IT.

 

 

 

 

A Beefy Stew

Oh, hey Vegan Mofo people. So I was warning folks earlier this week that most food I’ve cooked lately has come in bowls. And I wasn’t even kidding. The top rack of my dishwasher is full of bowls and there are two plates in the bottom part. Ridiculous. But something about the turn to Fall makes me immediately start craving soups and stews. And it isn’t even really cool yet. It’s just no longer unbearably hot. Which is a good thing.

There are a few beefy type stews I enjoy making. This happens to be the one from Vegan Vittles, the Chuckwagon Stew. Instead of the tempeh, I used about a half a cup or so of dehydrated faux beef chunks and just tossed them in and let them rehydrate in the stew. I also tossed about a half a cup of frozen peas in towards the end of cooking for extra vegetabular goodness.

 

 

A visit to Healthful Essence

You know where we don’t go enough? Healthful Essence.Vegan Caribbean food and raw items served cafeteria style. We would totally eat here more if it wasn’t a special trip kind of out-of-the-way. At least it isn’t far, but it’s not an area of town we generally have any other business in, the West side. But the folks are really nice and the food is delicious.

This is the $8.xx plate plus a lil something extra. I’ve got BBQ tofu, some black beans and greens. The extra part is the plantains you see on top. Bonus! She also gave Kevin this patty for everyone to share that tasted like Thanksgiving. Have no idea what it was. I’ve had their unfish before and it’s also really good. If you like mock fish stuff. The ginger beer, they make it there, had quite the bite to it so if you are a fan of spicy ginger, get it!

 

 

French White Bean and Cabbage Soup

Apparently I’m really excited about Fall and Fall foods. My last photo upload into wordpress was pretty much all bowls of food. Soup, stew, chili. Maybe I’ll get them posted before Vegan Mofo starts so I don’t have to rename the blog “Look at this bowl of crap I’m eating!”

Dried beans have been on sale at Kroger so I stocked up. They’re not that useful unless you cook them. So I soaked and slow cooked a pound of white beans. Now it’s time for a white bean party. The internets told me about this recipe for French White Bean and Cabbage Soup. I just realized when I looked up the recipe for the link that I totally forgot the parsley and liquid smoke. It was good anyway, but I have one more serving left so I’ll add those goodies and see if it becomes Next Level. This is the kind of soup that might make a good stand in for the traditional sick day chicken soup. Nice and brothy with just enough potato and bean for it to be reasonably filling. That grilled cheese with Daiya on the side helped with that also.

Oh yeah, I’m working on getting my blogroll back up. I lost it when I switched hosts and am trying to recreate from my Google Reader feeds. I’ll probably go up in pieces so consider it a work in progress.

 

 

Golden Curried Pea Soup

The weather finally broke here. I think we had a record number of 90+ degree days in Atlanta this year, or close to it. Now that we’re done with that and can even occasionally open the windows, it’s officially the beginning of soup season. Digging around in my MacGourmet recipe box, this recipe for Golden Curried Pea Soup looked appealing. It’s from Nava Atlas’ Vegan Soups and Hearty Stews for All Seasons. The barley makes it extra filling. It matures nicely in the fridge. I finished a whole recipe of it on my own by taking it for lunch and never got bored of it. You’ll see some green in there. I had some kale all cleaned and chopped up so I threw it in. It worked nicely. I also occasionally stirred in some garam masala when I felt the need for a little extra spice kick.