Saturday, September 28, 2013

[VeganMoFo] Day 28: Miso Pho

7oz or so pho noodles (thick rice noodles), boiled and drained as appropriate
peanut oil (or whatever kind of oil you prefer for sauteing)
1 cup diced onion
a big hunk of minced ginger
maybe 10-12 cloves of minced garlic
3-5 cups vegetables of your choice (I used about 2 cups shiitake mushrooms and 3 cups broccoli florets)
12oz seitan (you could use some kind of beans too -- I might try it with adzukis next time)
8 cups water
3-4 Tbsp miso (I used red miso; I've done it before with brown rice miso too)
2 cups sprouts (I used a mix of chickpea, sweet pea, sunflower, alfalfa, and bean sprouts)
1 Tbsp 5-spice powder
1/4 cup lime juice
1/2 cup nutritional yeast
1 Tbsp sriracha (or to taste)
soy sauce, tamari, or Bragg's liquid aminos (to taste)
toasted sesame oil (to taste)
crushed peanuts, cilantro, mint (garnish, or you can cook them in earlier if you like)

Heat the oil in a soup pot. Saute the onions till translucent. Add the ginger and garlic, cook for another minute, then add the seitan (or beans) and veggies. If you're cooking cilantro and/or mint into the broth, add them now too. Let this cook for a bit while you take your miso and dissolve it in 2 cups of water, whisking to help combine it. Pour all 8 cups of water (including the 2 in which you just dissolved the miso) into the pot and stir well. Bring to a boil. Add the sprouts. Reduce heat to a simmer and let it hang out like that for a while, maybe 10-15 minutes. Stir in the lime juice, nutritional yeast, and sriracha. Taste to decide how much soy sauce and/or sesame oil you want to add.

Put some noodles in a bowl. Serve the soup over the noodles. (I've tried cooking the noodles in with the soup. They soak up all the liquid and I end up with just soggy noodles. Delicious soggy noodles! But not soup.)

bowl of pho!

Friday, September 20, 2013

[VeganMoFo] Day 20: Teacup Peanut Sauce

Sometimes you just need a little sauce, not a lot. Of course, you could always make more than you need, and save the rest for later...or, you could just make a little sauce!

Enter: teacup!

little green teacup with peanut sauce in it

1 Tbsp peanut butter
1 Tbsp soy sauce or Bragg's liquid aminos
1 Tbsp rice vinegar
1-2 tsp nutritional yeast
1 tsp ginger powder
1 tsp sriracha

Put all the ingredients in a teacup. Whisk 'em.

little green teacup with peanut sauce in it, view from above

I had some frozen dumplings which I pan-fried and then dunked in this sauce. It was just the right amount for an 8-dumpling dinner (for someone who likes sauce a LOT :-) )

plate of crispy-brown pan fried dumplings

Fun Fact: If you take the word "peanut", turn the "n" on its side, and shuffle the get "teacup"!

Thursday, September 19, 2013

[VeganMoFo] Day 18: Purple Power Smoothie

I couldn't get a photo of this delicious smoothie that adequately demonstrated its magnificent purpleness. So, imagine the purplest, creamiest smoothie you can possibly conceive of. Now magnify by 50%. TA DA!

I used:
1 banana
1 avocado
1 cup blackberries
1 1/2 cups soy milk
a handful of ice cubes

and then I put them in the blender!

Tuesday, September 17, 2013

[VeganMoFo] Day 17: Chinese buffet - this time with photos!

My dad and I sing together in a choir which rehearses on Tuesday evenings. Before rehearsal, we go out to dinner together. My dad is not a vegan at all, so until recently, we always chose restaurants that had both vegan and non-vegan menu options. But about 2 weeks ago, I was talking to him about the vegan Chinese buffet that I love so much, Su Tao Cafe, and he agreed to give it a try. Well, now he loves the place and we eat there every week!

Here are some of the things we ate:

clockwise from top: sauteed green beans, curried chickpeas, edamame, pepper "steak"

clockwise from top: lo mein with broccoli and mushrooms, chile garlic noodles, General Tso's "chicken", phoenix "chicken" with lemon sauce

things we also ate, not pictured:
spring rolls
avocado sushi
broccoli fritters
"chicken" and potato curry
gingery-garlicky kale salad
adzuki bean salad
brown rice

Sunday, September 15, 2013

[VeganMoFo] Day 15: Pumpkin Walnut Puffs

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I hear a lot of chatter about waiting till fall for pumpkin. Personally, I am happy to eat pumpkin every day of my life, but it's extra-special in the fall, and the weather has finally cooled down enough that I feel like it's the right time of year. So, to celebrate, I decided to try to come up with a new pumpkin cookie recipe. I did some research, threw stuff in a bowl, blobbed dough onto cookie trays, and out came these puffs.

I wasn't expecting them to turn out quite so puffy, so I'll be interested to experiment with the chemistry of this cookie concept and see how the texture might change. Personally, I prefer my cookies crisper, but I've noticed that most people seem to prefer "fluffier" cookies, so if you are a fluffy-cookie-preferer, these will be right up your alley :) I brought them to my a cappella rehearsal tonight and they were wildly popular.

Note: I use very generous spoonfuls for spices, so my "1 tsp" is probably more like 1 1/2, and if I make this again I would probably use even more of all the spices than I actually used. So keep that in mind if you're making these, and adjust to your preference.

Yields: about 2 1/2 dozen cookies
1 can pumpkin puree (15oz, about 1 1/2 cup)
2 Tbsp coconut oil, melted
1/4 cup soy milk (you can try another plant milk if you prefer)
1 tsp vanilla extract
2 Tbsp maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp allspice
1/8 tsp cloves
2 cups flour
1/2 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 cup chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350F. Combine the wet ingredients (pumpkin, coconut oil, soy milk, vanilla, and maple syrup). Whisk them together till you've got a nice creamy mixture. Add the spices and mix them in thoroughly. Sift in the flour, sugar, baking powder, and baking soda. Stir or knead to form your dough. Fold in the chocolate chips and walnuts, stirring or kneading them in so they are well-distributed throughout the dough. Drop fat teaspoonfuls onto baking trays. Bake for 13-15 minutes.

Saturday, September 14, 2013

[VeganMoFo] Day 14: Chinese Mid-Autumn Festival

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Today my friend came to visit me and we went to the Mid-Autumn Festival Special Buffet at Su Tao Cafe. Su Tao is a vegan Chinese restaurant in Malvern, PA, about 12 minutes from where I live. They have a regular buffet every day, $9.95 for lunch and $12.95 for dinner. For holidays, they have Special Buffet, $20 a pop, featuring many fancier dishes in addition to their usual fare, and ice cream is included in the meal (normally you pay extra for ice cream).

I did not get any photos, because I was too busy paying attention to my friend and my food, and by the time we'd finished eating, most of the food was all gone. But you don't need to see pictures of it to know that it was AMAZING. Here are some of the things I ate:

garlicky sauteed bok choy
deep fried daikon puffs
gingery-garlic raw kale salad
golden eggplant triangles
giant puff dumplings with seitan and veggies inside
zucchini pancakes
spicy lemon "chicken"
crunchy shiitake mushrooms in sesame sauce

For dessert, we shared a dish each of butter pecan and cream'n'cookies ice cream, though we had to do some serious negotiating with our bodies to find room for any more food. My friend and I have both been vegans a long time, so perhaps we have evolved extra stomachs ;-)

I eat here pretty often, so next time I'll try to remember to get some photos!

Friday, September 13, 2013

[VeganMoFo] Day 13: Yom Kippur

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Today is Yom Kippur, the Jewish holiday of atonement. It is traditional to fast on Yom Kippur, if one is able.

I am not able to fast, but my blog is!

See you tomorrow.
<3 <3