*** This contest is now closed! Thank you for all the entrees! *****
Hey everyone! This is Zsu Dever (the author of the book above, Vegan Bowls, and your Round Up host this year). I was so excited to be able to do all the weekly mofo Round Ups this year because it gave me the best excuse to be on the computer and have a legit answer to give my husband when asked what I was doing on the computer so much! Work, dear. (probably unfair to call this work, ey?)
As some of you may have heard, my new cookbook was just released a few weeks ago (two, to be precise, but who’s counting) and so, basically, this has been a pretty awesome month for me: mofo and new cookbook.
And that’s when the light bulb went off and I decided to combine the two: giveaway on mofo!
For those who are not familiar with the cookbook I mention, it is full of over 90 bowl dishes – all complete meals (with vegetable, starch and protein) and most can be made in under 45 minutes (but more take around 30).
I incorporated a new way of cooking into this book and you prep as you go (multi-task) and therefore make the whole cooking process faster.
If you’d like a complete table of contents, look HERE.
And to give you an idea of what is in the book, a few pics:
I’m pretty proud of it and, like I said, very excited.
*** This contest is now closed! Thank you for all the entrees! *****
So much so that I am giving away a copy of Vegan Bowls INTERNATIONALLY.
Leave a comment below about bowl food or what you thought of the new mofo prompts this year, and I’ll let Random.org pick a comment. Easy as a vegan bowl of yumminess.
This contest is over Hey y’all Lazy Smurf here. I can’t believe another Veganmofo is almost over! This year I’ve been making all the instagram prompts and regramming & retweeting like crazy. It’s been so fun seeing everyone’s amazing work! One of our awesome mofoers Hannah Teson who blogs over at House Vegan has been pulling out all the stops this veganmofo and she just came out with an e-book about taking autumn enjoyment to the NEXT LEVEL. It’s called “House Vegan: Fall FOMO No More” and it’s more than just your dreamy comforting fall recipes like Apple Cider Donuts and Gravy-Smothered Stuffed Seitan Sausages. It also has a plan for getting your home ready for fall, picking out movies to watch, planning activities and even recipes for Shower Melts and Fall Pie Simmer Pot to make your home smell great!
I think a lot of you would love it so Hannah has been kind enough to do a giveaway! All you have to do is post below with what gets you most excited for fall and make sure you leave your name & an email that you check. I’ll be back to pick a random winner! This is an e-book so it’s open to anyone in the world! Yay!
The fourth week is upon us. Are you still here? We have a few giveaways still coming up so keep posting and checking back.
Zsu here, back for one last final shindig of Vegan MoFo 2015.
Did you notice the trend this past week was full of pumpkins, fall colors and autumn flavors and spring produce and vibrant colors (Different strokes for different hemispheres.) This week’s prompts brought us….
TWENTY-FIRST DAY: Endless Food Supply When Stranded on an Island
I personally found it ironically funny that vegans were now stranding other vegans on islands, as if the omni world hasn’t been abandoning us quite well themselves.
The consensus among the folks I visited during this prompt was that, sure, we can all have three things to bring, but, by golly, we are all going to be on the SAME island having the best time!
DVB is starting things off with the most important supplemental item: Beer. Pickles. And, frankly, even they lost interest in deciding on the final item. Beer and pickles. The stuff of life.
After we have the best first night on our piece of paradise drinking beer and eating pickles, VV makes sure we can wake up in the morning and harvest our delectable produce (remember that those are supplied by the powers that be) by providing the coffee. And to keep things chugging along at a cool pace, ice cream bars and chocolate are also part of their plan.
RMVS decided to go a different direction; she is not just bringing ingredients, oh no! She went full throttle and is bringing cupcakes, sandwiches and pad thai. That’s making sure we will not starve when we don’t feel like island cooking. Sweet.
TWENTY-SECOND DAY: Dish Using All Seasonal Produce
This autumn, Kelli whips out her Caramel Apple Buckwheat Waffles. Not much more need be said about this autumn breakfast/snack staple. Caramel Sauce over a crisp waffle and Coconut Whipped Cream.
V4O used the produce from backyard gardens and made this tart Green Tomato Pasta Sauce. What more seasonal produce is there than one that comes directly from the garden? Love it!
Well, all the autumn colors and flavors are lovely, but there is a whole other hemisphere on this rock we inhabit, and they are going through spring. VDLV threw together this gorgeous Spring Spinach Salad, including avocado and borage flowers.
While not following the prompts, TVW fell in sync with the prompts when she made this video about an appropriate equinox staple: Butternut Squash Soup.
HH enjoyed feeding Brithish national treasure Mary Barry a vegan feast (and I really mean a feast!) of scones, cakes, sandwiches and all sorts of treats. I really can’t do this any sort of justice. Take a look — this is all for two people:
Among the splendid (and, again, I mean splendid!) spread being served up to famous people, Dolly Parton has it made over at Veganopoulous HQ. I will show you just one of the dishes, and I do this because you must see this :
“Like Swedish dishes such as Semla, because they look like– WAIT FOR IT– islands in the stream:”
Tracy chose an infamous anti-vegan to feed, which is pretty neat as, indeed, it would be spectacular if Ted Nuget gave into compassion and became an ethical vegan. Here’s hoping! Maybe if he sees Tracy’s Great White Buffalo Dip!
TWENTY-FIFTH DAY: Share Your Favorite Cuisine
My first find for favorite cuisine had many hits. In fact, I dare say, conducting an unofficial survey, this cuisine comes in at a pretty strong first place. Indian! Just two blogs that I found with this choice:
It’s getting to that time of season: winter squash. When we are stuck indoors, many of us, surely, will have this veggie spilling off our counters. Here’s a great looking dish to make with a few of them: Mexican Stuffed Squash
More warming and delicious soup is heading your way. This pantry challenge is certainly bringing out the tasty, comfort foods. Take a look at Vegga’sKale and Yellow Split Pea Soup:
TWENTY-SEVENTH DAY: Favorite Herb or Spice
Let’s check out your favorite flavoring in the kitchen:
Cinnamon was the choice of Kittens Gone Lentil, featuring this Cinnamon Sugar Doughnut. I, too, love cinnamon!
Chinese 5 Spice was the choice of Great Vegan Expectations and, surprise!, I love her choice, too! Another fave of hers is basil, such as in this wonderful looking dish:
Veggie Product Review thinks that Capitol Hill Seasoning is just the bomb! The ingredients look really good!
That’s it for another week of round ups, folks! The last complete week of the 2015 MoFo Season. There are only 3 more prompts to go, so if you are still posting, keep it up! And if you are not posting (sadly, I have seen a few blogs fall to the side), keep supporting others in MoFo land and visit them and comment.
Also, we have TWO more giveaways to conduct, so check back here often! You won’t regret it!
Here’s the deal: Vegan masterchef and cheese revolutionaryMiyoko Schinner has a new cookbook out, The Homemade Vegan Pantry, (with a foreward by VeganMoFo creator Isa Chandra youknowtherest) and it’s AMAZING. You’ll learn how to make your own (vegan, duh) butter. Bread. Pork. Fishsticks. Sauces. Crèmes. More artisan vegan cheeses. Classics from around the globe. It goes on and on. I’m telling you, even the straightforward refrigerator pizza dough has changed my kitchen ways, and I don’t have the time to start raving about the seitans. This cookbook is everything you’ve contemplated making, or *should* totally make, and the inspiration and push to make ’em in your very own kitchen!
Which bring me to why we’re both here right now: VeganMoFo is doing a cookbook giveaway!!
When: Saturday, September 26, 2015 Theme: It’s cold and rainy and there’s a snow drift outside your door! What are you going to make using the ingredients you have? Rules: This contest is happening on Instagram. You’ll need to use your own account, or your BFF’s with their permission, in order to win. You also HAVE to use the hashtag #itsrainingmiyoko on your original post and thematic meal by 11:59pm PST on September 26 in order for it to be counted. It wouldn’t hurt to tag us, @veganmofo, too.
Miyoko will then peruse the entries, pick a winner, and you’ll be notified ON your Instagram entry, so make sure to pay attention. We’ll then hook up with her generous publisher, who will mail your fabulous prize.
If you don’t have Instagram, you can download it here. It’s fun stuff.
Greeting to all of you in mofoland! Welcome to the third week round up! As you know by now, these weekly round ups are pretty intense because you guys are still pumping out some awesome vegan content. I couldn’t be more proud of you.
Technically, this is the last week of mofo that we are celebrating summer – next week’s prompts will incorporate more of an autumn feel, as we begin to bid adieu to the lazy days of summer.
Since the time is speeding by, I waste no more of your time just chit-chatting – on with the round up!
FOURTEENTH DAY: Share Something Vegan with a Non-vegan Prompt
Dinner party! What better way to spread the vegan message and share some great vegan food with as many people as will fit around your table? Antics and Rice Balls (courtesy of Google translate) put on quite a spread, and judging by the caption on the photo, had one heck of a good time.
Jessica shares this gorgeous looking bowl with her friend Kristen. Maybe if Jessica keeps feeding her friend meals like this, she’ll take the vegan plunge. Fingers crossed!
Tracy has the right idea and I think we should all do this at one time or another (or lots of times). She brought this decadent looking Chocolate and Pumpkin Loaf to work to share with a bunch of non-vegans. Way to show them how it’s done, Tracy!
T&S put some deep thought into what to serve the POTUS. They ran the gamut from vegan caviar (IKR?) to vegan fish and chips, but finally landed on making chowder. It turns out Obama likes his chowder and I just bet he’d LOVE this version even better.
More secret info has been discovered: Obama is a broccoli fan! NN has quite a few broccoli recipes in their arsenal and couldn’t just pick one. You better go and check out all the yummy ways to make this tiny tree into a terrific treat.
Obama deserves some dessert, I think you would agree. ORB thinks so, too, and has decided to make this Cookie Butter Pie. This does, indeed, look really spectacular.
Obama would be one happy president if he was offered any of these dishes.
Let’s start this prompt off with an all-encompassing post by MCLDC. She points out that the seasons are about to go through a change and most of our summer produce will soon be gone until next year. Better hurry and treat yourself to the last melon, berry or tomato.
TZV shares a pretty easy to make recipe, featuring their favorite summer food: okra. I love the texture of this dish and they took the shot close enough to show the texture well. The recipe is Fungi and you should really go take a gander.
V[a]M loves her corn and, frankly, so do we; few things are as delicious as a fresh picked summer corn on the cob. This photo looks good enough to eat!
Starting us off on the Local Dish prompt, NT[I’M]V shares a local drink that was invented in Manchester in 1908. It’s really cool to see what all of you are enjoying in your own special locales. It’s very interesting and quite fun!
This one is a local Hussein dish: Mashed Peas with Sauerkraut. That is a unique combo that I am itching to try. I have the peas and the pickles in the pantry, so off to the stove I go.
The town VF lives in has a large population of Indians and is therefore sharing their local food – dosas. They even do a very nice tutorial on how to make the dosas. Sweet! Just like their Sweet Potato Dosas:
EIGHTEENTH DAY: Honor Your Vegan Inspiration Prompt
Who inspired your veganism? Many of us will say that it is the animals, in one fashion or another. MA[for the]N posts what I think we all feel inside. Whether you started your vegan journey for health reasons or environmental reasons, if you haven’t already, you will find that compassion is a central theme.
Many times our significant other can make or break (or, at the very least, make life very difficult) our compassionate choices. When the one you love supports your vegan journey it is not just a wonderful thing to share, it makes being vegan a joy. Here is to all the lovely, supportive partners in our lives! And here is to Josh!
Seriously, get your hankies ready for a sweet post by VE&T. Amey gets serious about her muses – both human and furry companions. Art, videos and stories! This post has it all:
Checking in on the lunches we pack to go is as fun as the peak into your kitchens last week. I especially love the prompts for their personal nature. Below VCD shares their Lentil, Tomato and Basil Bruschetta. Doesn’t it look good??
This post is more of a show-and-tell about close to a ton of sandwiches and salads. V4O also links to salad dressings and sandwich ideas. We can always use more of those!
VNS shares their pasta salad recipe ideas as well as this delicious looking lettuce wrap, filled with lentils, quinoa and cucumber. Bonus: the park adventure is always a pleasure.
Dawn’s Beyond Beef Mac reminds me of a chili mac (and Dawn says as much), but I bet it holds a bit more importance in her life than just an old remake. Dawn has been posting using the prompts as jump-off points, but she is still following the blog’s theme – veggie product reviews!
Remaking this Kirschmichel seems like an easy feat for Moving Scouse. This cherry-based semolina tart looks outrageous! Recipe is provided for your baking enjoyment.
MBJ is part Norwegian, part Irish, and all about sharing great recipes. They have veganized their Norwegian Potato Salad. They also have a bunch more recipes that are worth a look.
So, how is everyone doing? Still chugging along? Good! There is one more Sunday Round Up before a final mid-week round up; come back and catch up on the blogs you might have missed during the week.
Thanks to everyone for blogging, posting and photographing and above all – sharing. Don’t forget to check Instagram, Twitter and Facebook for daily features.
One more week down and ONLY 10 MORE PROMPTS TO GO! This is Zsu and I blog over at Zsu’s Vegan Pantry. All the best to mofoland!
Hey guys! Zsu here, back for your SECOND week round up – we are almost halfway to the finish. Is everyone hanging in there? It’s STILL hot in Cali – I’m looking forward to that autumn prompt, I don’t mind saying. Just maybe the weather will cooperate with the changing of the season.
This week’s prompts were really interesting and I was having a blast searching through your blogs/tubes and grams. We had favorite cookbooks, blue stuff happening everywhere, kitchens being toured and friends being made. Really what it’s all about, isn’t it? Getting to know your blogosphere neighbors.
Get ready for another long post!
SEVENTH DAY: Food Inspired by Book or Film Prompt.
A2K starts us off with this Indian-inspired Chickpea, Potato and Mango Chutney Filo ‘Samosa’ Pie which in turn is inspired by Monsoon Wedding. I love a good romance, so this is straight up my alley. Thanks for the movie tip (not sure how this slipped under my radar) and for baking your samosas and encasing them in flowers. Check the post to understand my cryptic clues.
FMTL shares their vegan Chicken Parmesan made using Breast of Tofu. Inspiration? The classic Scott Pilgrim vs. The World. If only Todd had made Bryanna’s tofu instead of thinking chicken is “vegan.” Come on, Todd! What were you thinking? No fear, though. Mike has you covered. {Interesting note, I have fond memories of making Bryanna Clark Grogan’s Breast of Tofu. Ah! Memories!}
F[the]vs has an interesting inspiration to her Polenta and Vegetable Inspiration. She basis her recipe on a Lydia Dais story – something that seems to be personal to her. I’ll let you read the post to really see where the inspiration comes from; suffice it to say that the story has a happy ending. At least at her house.
DFtV is not just making vegan friends, but is sharing the experiences via videos. Awesome! Now I’ll have to go through their archives and catch up! AND, just found out that this is where Anzia has been hiding! Remember her from last mofo? She was the 11 year old who was sharing what she was eating during mofo, proving that vegan kids are healthy kids.
Making new friends. That’s mofo, right? This is the best time to reach out and get to know one another. That’s exactly what E[of]J did during mofo last year, and is now sharing that experience with us. She’s also making some really great looking GF pancakes. Hope everyone in mofo-land is also meeting new folks!
Are you ready for cuteness overload? Are you sure? Bianca at VC has rescued another (yes, another!) baby squirrel. I won’t spoil the rest of the story, so just take my word for it that you should definitely go read this new friend post yourself.
How far back retro should we go? Vegga did some research (very scholarly, indeed!) and took us back to 42 AD. Now that is class! Besides the culinary anthropology lesson, there is also a highly unique recipe at the end of this link. Kudos!
HV takes us on a tour of the evolution of her retro passion. She shares a couple of great 1950’s recipes and her one-of-a-kind story. After you’re done gazing at that milkshake (I know!), go get the complete story and the recipes.
Besides burgers, retro brings to mind quiche, right? Can you picture a mom in the kitchen, with cat-eye glasses whisking up a this egg-based pie? Well, this is exactly what FYVP pictures when the word “retro” is uttered. But, get this, the crust, is made out of HASH-BROWNS. Retro in style – Hash-brown Quiche!
Using blue potatoes, T[and]R made this gorgeous tart – Cheesy Potato Tart. In addition to the tart, which sounds simple and elegant, they are also sharing a heartwarming story of cooking (vegan) food for refugees arriving in their hometown over the past week. Tugs at your heartstrings.
Since the color blue is such a challenging color of food to work with (as the “blue” is usually purple when all is said and done), thinking out of the box on this one is a good tactic. DVB decided on making vegan Bleu Cheese Dip. It’s inspired me to go and get (and finally use!) fermented tofu to make bleu cheese dip. While I work up the courage to work with it, this recipe looks like it’ll hit the mark – no fermented tofu required.
Now that I have just stated how challenging it is to find naturally blue foods, get ready to see this gem: Blue Majik Coconut Keffir. HC is making me eat my words because this has to be the bluest naturally occurring food ever. I won’t spoil it for you and tell you what it is. You’ll have to check for yourself (unless, by some chance, you already know what it is – it’s a possibility).
Although the nutrient from E&E is iron, it is the vessel that the iron is in that attracted me to this post. Beans! I am big on eating beans daily because of their nutrition and I see that I’m not the only one in love with the humble bean. There’s also an insanely delicious looking salad at the site made with beans; worth the time to take a look.
Now that I have your attention, indeed chocolate does have a fair amount of magnesium, but, now for the bad news, it’s not good enough. Yeah, this is how Claire got my attention, too — with chocolate and then, BOOM, down came the hammer! The good news is that she has a knack for making magnesium sound interesting and teaches us some tasty ways to get this important nutrient into our repertoire.
Last one for this prompt is from IV. Don’t stop with the round up, though, and keep scrolling through the blogs because there is a ton of great info out there; you guys rock! Fabulous that vegans are well-informed regarding nutrition. A healthy vegan is a happy vegan.
Check out another vital nutrient and a helpful recipe on how to get it in a delicious way: iodine.
Everyone remembers last year’s mofo at H{la}V? They did recipes from tacky retro cookbooks and posted the results – whether for good or bad or just simply hilarious. It was too much fun! They are back and this time incorporating waffles into each prompt – while still sticking to the topic at hand. Hats off! Fave book? Another Dinner is Possible.
Pride and joy of this kitchen is the spice rack LVB built. Months in the planning and now it is a beautiful reality. Also, since retro seems to be the common thread this week, the oven at their place is awe-some! Tour time!
Finally, LVE shows us how small spaces can be very functional and efficient. From the baker’s rack to this dish rack (another thing I now find is missing in my life), there are some great ideas in this kitchen. You know, for your next kitchen renovation 😉
The clock is almost striking one AM and that’s when my mouse turns back into a house and I will no longer be able to type! I’ll see you all around the mofo-sphere! Hope you enjoyed the round up!
Hi folks! This is Zsu here, on this warm summer Sunday eve. Can’t wait for the cool autumn weather to hit San Diego!
This is the first Round Up of Vegan MoFo 2015 – and I’m super excited to share with you some of my finds this week.
As you know, MoFo has had a face-lift this year and we have been offered clever prompts to guide us through the month. This type of blogging/gramming/tweeting/tumbling/filming is brand spanking new as we have not had any guidance in past mofo seasons. What do you think of the new theme? Comment below, as I’m dying to know how your first week has passed. If the content of your posts is any way to judge, I’d say you guys are killing it out there!
Sort of a throwback to last year’s mofo, M&M reminds us why we might want to wake up in the morning: Boozy Bourbon Apple Butter. It is always best when the day begins with a breakfast dish that has the words Booz and Bourbon in it. Definitely a great start to mofo!
B&K breaks the day with a smoothie, but because it is a special day (mofo!), they are also including a fancy toast. My kind of breakfast. Avocado any time for me and the smoothie rounds it out. Er, I think they meant the toast to round out the smoothie, but for me, avocado toast rules over all.
A{on}T provides us with a laundry list of items on their breakfast tray. Check it out, but don’t read out loud as you might run out of breath before you’re done:
“Quinoa tabbouleh, with a couple of types of hummus, mashed avocado, rocket with pesto dressing… tonnes of GREAT bread, a hazelnut flute (flute shaped bread studded with hazelnuts and raisins), some fruit bread, some fruit salad and a berry parfait.”
Depending on just how old you are, Shepherd’s Pie could very well be on your nostalgic childhood menu, but P[for]P pulled this one out of left field, given her age bracket would typically call for pizza, pasta or nuggets. Good news! Her vid shows how to make this delectable creation. Nice camera work, too!
Summer. Holiday. France. Aunt’s place. How sweet was your childhood? This one has me topped! Not only that, but her dish is Tomato, Basil, Garlic and Feta Pasta. Light, fresh and easy to make – basically summer in a bowl. Don’t miss the almond feta recipe. I’ll be grabbing my bag of almond flour out of the freezer.
You guys really know how to make the most of summer! Hopefully RMVS brought enough of her revamped Potato Salad via her dad, because there are a ton of people at that potluck! I’ll be joining one myself, because I like to eat great vegan food and it seems the potluckers have the best idea. Ever!
This quick and easy Saucy Mexican Tofu Salad fits well into the theme, no doubt. Name of the game: throw it all together and make it tasty! That’s all you need, I tell ya.
Assembling these muffins is as easy as can be, with TC{for}PN‘s method. Check out the quick and easy recipe and call it dinner on the table FAST! They also have some other quick dinner/supper tips that I’ll just have to pinch for my family.
This one has me thrown for a bit of a loop. Google Translate wouldn’t pop up, but the meal sure looks good! Noodles, tofu (maybe), kale, cabbage? I’d still eat a huge bowl of it! If it’s vegan and looks this good? Yes, please!
Jennifer does indeed have a story to accompany her condiments. Sort of like a story-condiment. Once you read it, you might recall sharing a similar experience at one time or another. Or at least the frustration of it. I remember this exact thing happened to me when I was volunteering for river clean-up…hosted by my local Humane Society.
Her reasoning for calling it a weird combo is unique, so don’t miss it.
I do have to say that most of the “weird combos” I came across during my search for the oddest ones to feature, I found very, very few that are that oddball. Most of the “weird” wasn’t all that odd. There were milkshakes with fries, vegemite with peanut butter, pickles and vinegar…see? not really that odd.
Take, for instance, this dish by Robynie: avocado + pineapple. Go check out the link to see why even this one is rather normal (dare I say good?)
RVKmight have one of the most unique flavor combos at mofo, at least of the ones I came across this week. Cold beans + mayo. I will leave you to marinate on that.
SIMM shares her ideas on the best sandwich book ever. I do have to agree. Is there even another one out there? They also share the recipe for the pic below from said cookbook and we are truly grateful. If, that is, you don’t have your own copy.
Banh Mi. There had to at least be one in the mofo field, and here I see it, in all its pickled vegetable and French bread-wrapped glory. Cilantro and hopefully jalapenos graced this delicacy before it was devoured. And Veganopoulous says there are multiple banh mis available at this locale! Would you like some company??
q&k is living the life near a vegan deli that is churning out all kinds of magical sandwiches. Ah, to be there with them! I’ll have to settle for the reviews, though, as Australia is a bit of a hike for me.
We’ve all heard of Veggie Grill, I’m sure; the all vegan fast food joint that is cropping up all over the place. KGL has recreated the Harvest Bowl, and from what I can tell, did a darned bang up job of it, too! She even had the apple sauusage, which is what I think they actually use. Well done!
MM recreates Spicy Basil’s Tofu in Spicy Peanut Sauce. A self-professed peanut butter addict (actually, I think they say “love” but “addict” sounds more committed), this dish looks really amazing and if I was gonna order Tofu in Spicy Peanut Sauce, this is actually what I’d expect placed in front of me. So, kudos and please bring enough to share with everyone, next time.
“…you know, some nights, you drink your dinner. And some days call for a liquid lunch. Thankfully, this cocktail is loaded with healthy veggies, so it totally makes an acceptable dinner.”
Well said! And since our First Day began with booze, it is only expected that we close this Round Up ending with booze. Sort of the tie that binds it all together. Besides, the bloody thing is made with beets and fresh squeezed veggies! Here is Bianca’s We Got the Beet Bloody Mary. {told you it was a “bloody” thing}
That’s it! My time is up and it is late and I must go, otherwise I’ll sleep too late and miss posting tomorrow’s mofo. I blog at Zsu’s Vegan Pantry; come say hi. Peace.
Here’s the deal: Vegan masterchef and 
