amy eats vegetables

That last picture wasn’t that appetizing, so here’s a treat for you- VEGAN S’MORES. This is from Mohawk Bend in Echo Park (Los Angeles). You’re welcome.

Almost twice baked potatoes. The skins fell apart when I tried to scoop them out, but they were still yummy. Daiya, broccoli, tempeh bacon- oh yeah! Recipe from the new Spork-Fed Cookbook.

Last time I went to Mohawk Bend, they were out of the vegan burger. I was disappointed because I love veggie burgers and I wanted to try it. This time, I got it, but found myself wishing I hadn’t… The flavor wasn’t bad but it was gray and mushy. I found myself really tempted by that pizza in the background! Next time, I’ll stick to vegan pizza or the amazing Flash Gordon salad. Dessert was great though- pics to come!

Vegan apple pie milkshakes. Sounds amazing right? Sadly, I was disappointed- these were way too sweet! This was the first recipe I tried out of the new Spork-Fed Cookbook by the sisters of SporkFoods, and although the final product wasn’t my thing, this was not a total loss! I learned a great shortcut to apple pie- mix up your apple filling and bake on in puff pastry for 15 minutes- so easy and the pie part was delicious!

EDIT: All you have to do is re-blog to win!

Yum. Those cookies look pretty good, huh? Want some of your very own to eat? 

Re-blog this post… that’s all!

I originally was using this to help promote a contest I was in, but I realized that was not in the spirit of vegan mofo and that contest was stressing me out… so I just want to share vegan cookies with the world!

More info: Cookies are vegan salted chocolate chip cookies. Can be made with white, whole wheat, spelt, or gluten-free flours. Nuts can be added upon request! Also, winners must live in the US, or else the cookies won’t be delicious by the time you get them :(

Lentil walnut pate from the Spork-Fed book launch party in Hollywood last Sunday. Jenny and Heather are the reason I’m vegan, so I am thrilled for them! Go buy the book and support the SporkFoods sisters!
www.sporkfoods.com
www.sporkonline.com

Happy Vegan Mofo!
I kicked off the month yesterday at the wedding of two of my dear friends. I was fully prepared to bring my own snacks, but the bride texted me a few days prior to tell me there would be a secret vegan option if I asked the caterer. I am a very low-maintenance vegan who never wants to make anyone go out of their way for me, so I was super grateful. Especially when I found out I was the only vegan (though my friend who can’t have dairy partook as well). I think that kindness and thinking of others is so indicative of who these two are and they are going to have a beautiful life together!

As for the food, it was acorn squash stuffed with wild rice and mushrooms, topped with marinara. The salad was romaine with candied walnuts and raspberry vinaigrette and served with an assortment of tasty breads. Delicious! They had vegan-friendly Smoking Loon wine and the yummiest basil lemonade.

Beautiful wedding, beautiful food, beautiful couple!

i’ve been traveling over the past week, so i’ve been a pretty delinquent blogger, but here are some of the yummy treats i made for thanksgiving. both feasts i attended were hosted by other people so i didn’t make a lot, but i really enjoyed my contributions.

for my friends’ annual pre-thanksgiving celebration, i brought the same thing i did last year: roasted butternut squash salad. last year i used pumpkin, as the recipe from 101 cookbooks, calls for, but it’s a little tedious to cut, so i decided to use butternut squash this year. it was delicious! this is a great dish to bring to a potluck with omnivores because between the rice and the squash, it’s hearty enough to tide you over if there aren’t many other veggie options.

now this baby is a mostly vegan, mostly gluten-free pumpkin cheesecake with a gingersnap crust. the recipe is from spork foods online. the reason it’s mostly vegan is because my gluten-free mom already had GF gingersnaps, but they had a very small amount of dairy in them. i didn’t want to be wasteful, so i just worked with what we already had. and the reason it’s mostly gluten-free, is because there is one teaspoon of whole wheat flour in the filling. i think it’s important to accommodate people as much as you can and not get bogged down by being veganer than thou, because this dish made everyone at my thanksgiving feast happy! the reason this picture is only 1/2 the cake, is because when i went to take a picture of the cake after it had chilled, someone had snuck a spoonful of it! i guess i can call that a success…

I’m traveling this week, so my blogging may be spotty, but here’s a nice meal I had from M Cafe before I left. Tuscan panini with a side of kabocha squash and couscous.

i didn’t take a picture, but i found a great way to make grilled cheese with the rice vegan american cheese that was sent to me by galaxy nutritional foods. ideally, i’d like to use a faux cheese that allows me to prepare my grilled cheese normally, but in a pinch, this was pretty good.

step 1: toast the bread

step 2: spread each side with earth balance butter and top with rice vegan american cheese.

step 3: microwave for 30 seconds.

step 4: mush 2 sides together, let cool, and eat.

BONUS: siracha on the side for dipping! i found this to be a little dry since the butter was on the inside, so a sauce on the side to dip it in makes it even better, especially when it’s spicy!