Hi everyone! I’m very excited to be participating in Vegan MoFo 2015!
Though I’m in the last few weeks leading up to finishing my undergraduate degree and things are pretty intense over here, I’m going to try to post as much as I can. In case you are not aware, the prompts provided by MoFo this year are as follows:
1 Rise and Shine! It’s MoFo time! Tell us about your breakfast.
2 Recreate a meal from your childhood.
3 Quick, easy and delicious.
4 Tell us about a weird food combo that you love.
5 Best sandwich ever.
6 Re-create a restaurant meal.
7 Make / eat some thing inspired by a book or film.
8 Reach out! Make a new vegan friend & tell us about it.
9 Most retro recipe.
10 Something blue.
11 Focus on a nutrient
12 Tell us about your favourite cookbook!
13 It’s kitchen tour time!
14 Share something vegan (and delicious, duh!) with a non-vegan.
15 OMG, Barack Obama is coming over because he knows you make awesome vegan food! What are you going to make?
16 What’s your favorite late summer food?
17 Make (or eat!) a traditional local dish.
18 Honor a human or non human animal who inspires your veganism.
19 Lunch on the go.
20 Veganize an old family recipe.
21 Autumn equinox eats.
22 Make a dish using all seasonal produce.
23 Fusion Challenge!
24 What [insert well known person] would eat if they were vegan.
25 Share your favorite cuisine.
26 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?
27 Favorite herb or spice?
28 Tacos VS Burritos. Where do you stand on this important issue?
29 What would you bring on a vegan road trip?
30 What three endless food supplies would you take if you were going to be stranded on an island? (Imagine your nutritional needs have been met, these are a bonus!)
This year I am planning a mix of educational posts about different ingredients, creating new recipes, sharing others’ recipes and products, making cute drawings and writing about food, etc.
If you want to know more about the Vegan Month of Food, click here. Also, check out my Instagram @Laurahasheart for some additional posts.
Anyhow! I want to highlight three breakfasts I’ve really been digging lately.
The first is this this oatmeal with mango mousse and raspberries. This is surprising because I’ve always been grossed out by oatmeal. But, in this recipe, you cook off most of the liquid and it becomes chewy and not as mushy and gross-to-me texture-wise. The mousse is seriously amazing! The full recipe can be found in the Thrive Energy Cookbook by Brendan Brazier. Here is the link to the book on amazon. Note: I actually live in a state (RI) where making money off of referring people to Amazon is not allowed. I am just linking to Amazon because it’s the easiest source to link people to when showcasing books. (What book isn’t on Amazon, anyways?) I get no benefits from doing so.
Next up, is a perfect Fall breakfast sandwich recipe, which you can find the recipe to here! It’s called the Jack-O-Pumpkin breakfast sandwich. I take a gluten free/vegan English muffin and toast it. While that is happening, I mix up the pumpkin butter and fry the vegan/gluten free sausage (Sol brand is my favorite right now), and make the easy pumpkin butter. When the muffins are toasted, I turn the toaster oven to broil and stick a slice of Daiya Cheddar on one slice of the muffin and put it in for a few minutes until it melts. When the sausage is cooked, I fry up a few mushroom slices. Then I assemble everything together with some fresh baby spinach. It requires a bit of dancing around the kitchen and being mindful of where things are in the cooking process at all times or else it could end in a slight disaster! For those less experienced, I recommend making the pumpkin butter in advance before you start it all!
Finally, I need to rave about FitQuick waffle mix, which can be bought at veganproteins.com! When I had to go gluten free, I was really sad at first because I didn’t know if I’d ever have a vegan waffle as good as I had before. When I decided I needed more protein in my breakfasts to fuel Crossfit, and I actually had some money to spend (being a broke college student sucks sometimes!) I had to try this. I decided to go with the vanilla flavor, but there are lots of other options, even a savory pizza one! They cook in my waffle iron so perfectly and are quite tasty! I love them pretty plain with a tablespoon of Olivio Coconut Spread (an amazing accidentally vegan product I found recently!) and a tablespoon of maple syrup. I pair it with a side of Sol vegan/gluten free sausage.
That’s it for today! Enjoy, and let me know some of your gluten free/vegan breakfast recipes! Also let me know if you try any of this food and let me know how you like it!
Mango mousse, yummy!
That FitQuick waffle looks ace! Do you listen to Holly’s Rise & Resist podcast? It’s awesome!
I haven’t, I have a hard time getting into any podcast. Holly is awesome though!!