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August MiniMoFo Roundup

August MiniMoFo Roundup

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Summer is coming to an end, and here at VeganMoFo HQ we’ve been saying goodbye with some tasty outdoor eats in the last of the sunshine!  Let’s take a look at the highlights of August’s outdoor-themed MiniMoFo.

 

@oohsarracuda

Sarra knows how to start the day in style with breakfast and a good book in the great outdoors!  The bagel is spread with kale cream cheese – sounds good!

 

@things2eat

Here’s another MoFo’er who starts the day right!  A pineapple yoghurt bowl in the garden sounds as summery as can be.

 

@veganinbrighton

JoJo shared this envy-inducing grilled ham and cheese sandwich that she picked up in Melbourne.  Delicious!

 

@dimsimkitty

Sticking with Australia, Susan grabbed this BBQ mac and cheese burger from Brisbane vegan market. Can’t you just imagine how much mess this would make?! Something tells me it would be worth it though!

 

@diannewenz

Speaking of burgers that are both messy and delicious: how about this grilled portobello peach beauty from Dianne? You can find the recipe over on her blog.

 

@entropyandennui

Have you ever tried vegan lobster?! Follow Nicole’s lead and eat some of this in the sunshine!

 

Living the Dream @ Deer Run

Jen enjoyed this plate of vegan sushi in the great outdoors at a friend’s leaving party.  Check out her blog post to see the cupcakes she made and the gorgeous views!

 

@vegfullife

Tofu, corn and avocado on the patio?  Yes please! We’d be happy to have dinner with Kristy!

 

@juli.ane_x

Even if the skies are grey, the food can still be colourful! That peanut butter tofu looks delicious!

 

My Apologies for the Novel

Julie ate a lot of meals in the sunshine while road tripping to enjoy the solar eclipse. You can find lots more tempting photos in her blog post, but for now let’s all drool over this plate of rice and beans!

 

@ambereatsveg

Amber made the perfect picnic salad: beet, cucumber and radish salad with no honey mustard dressing.  Doesn’t it look fresh and colourful?

 

@vegansneedsauce

Emily is our kinda gal when it comes to road trips! This tofu tabbouleh, hummus, veggies and pita would definitely keep the hanger at bay.

 

@littlebitbakes

Birthday cake in the great outdoors sounds wonderful to me!  Vanilla bean or chocolate, everyone?

 

Herbivores’ Heaven

Jenny devoured a lot of outdoor food on a trip to a vegan-friendly market in London. Feast your eyes on this donut!

 

Walks, Talks & Eats

Emma made these choc chip cookies for a family party, and I can imagine they didn’t last long! Check out the recipe on her blog if you want to whip up your own batch.

 

@mrs.spaetzle

And finally, the most perfect outdoor food:  ice cream!  Mrs S. picked this one up in Vienna.

 

Thanks to everyone who participated in August’s MiniMoFo!  Stay tuned for September’s theme – the last one before the main event starts in October. If you haven’t already signed up for VeganMoFo, do it now!

VeganMoFo 2017 Sign-Ups!

VeganMoFo 2017 Sign-Ups!

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The countdown to VeganMoFo 2017 is on!  Hopefully you’re reviewing the prompts or choosing your theme and getting prepared.

In the meantime: sign-ups are open!  Click here to participate – your deadline is 22nd September 2017. If you want to be included in round-ups and blog-rolls, you need to be officially registered, so make sure you don’t miss out.  Just like last year, you can sign up with your blog, Instagram, or any social media you like!

Vegan MoFo 2017!

Vegan MoFo 2017!

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Vegan MoFo 2017 is coming in October and we can’t wait!  If you’re as excited as we are, then you can already get your preparations underway starting right now!

Like last year, we are giving you three different ways to participate:

1) Weekly themes (which are listed below!). You can interpret these themes whichever way you like, and use them to inspire your posts!

2) Daily prompts (which are also listed below). These tie in with the weekly themes, but give you more specific ideas to follow. You can use all of them, or just a few!

3) Choose your own theme. You don’t need to follow any of our themes if you don’t want to – come up with your own and use that instead! So long as it’s vegan, everything goes.

You can also participate on whichever platform you like – blog, Twitter, Instagram or Facebook, all participation is encouraged, just follow the #veganmofo and #vgnmf17 hashtags.

We’ll have more info on sign-ups for you soon, but in the meantime here are the prompts:

Week 1: Changing Vegan Perceptions  (Sunday 1st-Sunday 8th)

1st: Re-inventing the veggie option – Think of a boring, bog-standard veggie option like nut roast or risotto and give it a makeover.

2nd: Junk food forever! – It’s not all kale chips and chia seeds being a vegan – show us your fave vegan junk food.

3rd:  But where do you get your protein? – Make a protein packed meal.

4th:  Catering – Improve on the worst catered meal (wedding, party, conference, etc) you’ve been served.

5th:  Conversion meal – What would you make to convince an omni to convert?

6th:  Vegan Cheese is “real” cheese! – Showcase your best cheesy dish.

7th:  Original vegan: Vegan meals that aren’t trying to replicate meat/omni ingredients

8th:   You do make friends with salad – A salad to win anyone’s heart.

Week 2:  Behind the Scenes: (Monday 9th-Sunday 15th)

9th:  Go go gadget – A kitchen gadget you couldn’t live without, be it a simple grater or a blender. Alternatively, use a gadget you very rarely use.

10th:  Secret ingredient – Is there an unconventional ingredient or product you use to make a certain dish that no one would suspect?

11th:  Kitchen tour!

12th:  Grocery store tips and tricks

13th:  Sell yourself  – If you were going to market a food  you make, what would it be?  How would you package it, and who would buy it?  (Or if you have already done this, tell us about the creative process.)

14th:  Repurposing food – Show us what you do with mushroom stems, stale end bits of bread, carrot tops, etc.

15th:  Spicy! – Talk us through your spice rack or cook with your favourite spice.

Week 3:  Ingredient Challenges  (Monday 16th-Sunday 22nd)

16th: Survival food – There’s a zombie apocalypse!  What can you make from just canned or foraged food?

17th: Let’s get boozy! – Food involving booze, like beer brats, Welsh rarebit or a boozy dessert. Feel free to make a non-alcoholic version if you prefer.

18th:  Chocolate – Today is Chocolate Cupcake Day, but you can make anything you want with chocolate!

19th: A dish with five ingredients or fewer (not including cooking oil and salt and pepper)

20th: Deconstructed dish – Hipster style food. Serving it on a slate is optional.

21st: Making the humble potato the star of the show

22nd: Unconventional grains – Cooking with freekeh, buckwheat, sorghum, etc – try something you wouldn’t usually!

Week 4:  Entertaining  (Monday 23rd-Tuesday 31st)

23rd: Fancy af – Dazzle us with your haute cuisine or gourmet dishes.

24th: Party! – Canapés, finger foods, something to share.

25th: Cook for your best friend – Tell us about your best friend and their favourite dish, make them a vegan version of it.

26th: Showstopper Dessert – Something that would earn a handshake from Paul Hollywood!

27th: Meals for the young (at heart)

28th: Brunch: the under appreciated get-together meal.

29th: History – What would you cook for your favourite historical figure?

30th: Practice run a dish for Thanksgiving, Christmas,  or another upcoming holiday

31st: Halloween – Try not to scare us too much with your spookiest dish.