Tag Archives: Vegan MOFO

Welcome to Vegan MOFO 2017! Yey! This year I’ve got this! lol nope, I don’t. I am crazy to think I can balance a baby and a blog post each day. But I love Vegan MOFO, so whatever. I’m going to try and make it work.

This year I decided to try and do a theme. Way back in March I wanted to try and bake cakes from my cookbook American Cakes. I thought I would do a cake a month or so… and I got only one done. In my defense I tried several different cakes, but haven’t found the perfect veganized version. Since it has taken me so long, I decided to make it be my theme for Vegan MOFO- Historical Vegnaized American Cakes! If you want to read more about my mission, check out the original post.

KIND-OF working with the weekly themes, this week is Changing Vegan Perceptions. So I thought I would pick recipes that are vegan to begin with or near vegan. Yes, vegan baking is historical. Who knew? There are actually quite a few recipes that needed little to no modifications in the book- enter the Wacky Cake.

There are lots of stories surrounding this cake. Some people say it came about from the depression since butter and eggs were so readily available. But it seems more likely it would of been made during World War II because of rations. But author Anne Byrn focuses on the popularity of this cake as an “emergency dessert.” 

This concept cracks me up, but is a very real social requirement of the 50s. You must be prepared to feed a guest at any moment! My boss talks about how guests would show up, and there was routine that the dinner portion would shave down just a little for everyone to make up for the extra table setting. Then his Mom would cook up some potatoes to make up for plate space. Since this recipe didn’t have any perishable items, it made it easy to whip up. Heck I made the whole cake and topping in one nap time (aka less than an hour)

The original recipe is suppose to be made in just the cake pan. You sift the flour, create little holes in the flour, and fill them with the liquids. Mix all together and bake. I found this to be a pain in the butt, and it didn’t mix all the way. So I just mixed it all together in my kitchen-aid mixer and got much better results.

At first I felt a little odd making this cake without making any modifications, but after a quick search- I found that this cake is ALL OVER THE PLACE. Heck, even when reading the recipe I thought “this looks like the recipe my Mother in Law made..” Yup- it was. She used the recipe from Mayim Bialik’s cookbook, she even makes it on Rachael Ray. So I felt a lot less weird about posting this recipe. I did try and keep the caramel topping in the book. I personally love it. I even tried to make it a little more “shelf stable” by using coconut oil instead of margarine. But you can use whatever frosting you want- or just some powder sugar.

And if you are wondering why it took me so long to post a recipe that I didn’t really alter? Well, it is because I kept not getting very good photos. First time making it, I didn’t bother with photos, for whatever the reason. Then the second time I made it for a party and someone cut tiny little squares and they just weren’t very photogenic. Then I made it again, which annoyed my husband (this isn’t his favorite cake) and I kind-of over cooked the caramel. *sigh* but I HAD to get the photos this time. So there you have it. Three cakes in total. Yikes.

Continue reading


In my usual fashion- just like 14 days late. No biggie right?! XD Well, here’s what I’ve been up to in August. I’ll leave you with that so you can read before it is October XD

Reading: Finished Strong Female Protagonist, so I get to return it to Alexa WHEN SHE MOVES TO HER NEW APARTMENT! Very exciting. But focus on the book- it took a lot longer to read than most graphic novels. It is fairly text heavy, but the visuals are still very awesome. I don’t think the texts take away from the medium. I liked the idea of superheroes in the everyday world, and I love how internal conflict that Alison has with trying to “save the world forever.” You don’t need to be a super hero person to really dig this novel.

After finishing that, I went to the library and saw Emily Strange in the YA section. I had no idea that there was a comic series…. so long after her debut. I remember loving Emily Strange when I was a little tween (I mean look at that website- so dated!). So it has been interesting to read The Complete Emily the Strange: All Things Strange. It is interesting to see a personality bloom for Emily. I think I would of fallen in love with her even more if I had the comic when I was younger. What is most interesting is the style changes all the time. Some are stories, some are little “hyuk hyuk” jokes, some are little interviews, and some are just really cool art. Heck even the artistic style changes through the comic series. And naturally this is making me want to dye my hair black and cut some bangs again. I know I shouldn’t though. I never upkeep my bangs.

Watching: As always I am late to the game with what I am watching. Jon and I just finished up season two of Master of None. God I love that show. It never stops entertaining me, and really tries to push what a TV show can do with editing. It is also FINALLY getting Jon on board with Eric Wareheim. Jon HATES Tim and Eric and Tom Goes to the Mayor. I love the visual editing from them. Now Eric Wareheim is in something Jon can dig (read: a plotline) Side note- I saw Eric once in person! I didn’t say hi, mostly because I kept thinking “Why the fuck does this giant look so familiar?” He was at DiBruno Bros so he was probably buying cheese.

Jon and I started watching Key and Peele. It was on the short list of things I would like to watch, but I didn’t know how Jon would react. He randomly decided he wanted to watch it the other day, and we are in love.

A bandana bib from our new etsy shop

Crafting: Nothing new really. Well, my Mother and I are working hard on opening an Etsy shop filled with quilts and little sewn goods for babies. Right now I have a whole whopping ONE item in the shop. XD But we should soon have more.

Listening: For Jon’s birthday I tipped his parents off that he wanted a new record player for Christmas. But it didn’t work out because we had too many things we needed- mostly a new storm door. Turns out that it kind-of is a gift for me as well. XD I brought down all our old CDs and I’ve been jamming out to a lot of Judy and Mary and SE7EN. If they sound familiar, it might be because Judy and Mary sang the opening theme for Rurouni Kenshin and SE7EN debuted in the US with a single featuring Lil Kim.

Podcast: The Longest Shortest Time just released an episode on talking to kids about racism. Ugh. I thought it would be tough to explain veganism to Wolfie, now this? It is really interesting hearing how it is okay to be clumsy talking about racism as a white parent. They also talked about how kids notice these things very early on, so the race talk might be come much earlier than what I originally anticipated.

Garden: My pathetic garden always surprises me. The Spider Queen plants from last year went to seed and grew this year. Sadly, the bunnies kept nibbling them down, so I assumed they were toast. Not so! They bloomed! Though they were not as impressive as last year. XD I am hoping my boss will share some seeds for the plants that seemed to be bunny proof with me. It is possible that I might be growing tobacco next year.

CSA: Tons of green beans and tomatoes. So many tomatoes. Like stupid tons. Luckily the crockpot makes tomato sauce super easy anymore. Just cook for an insanely long time. Done! XD But this was the last week for tomatoes (probably) as we had a “take what you want” written on the you pick board. Tomatillos are back but so far I only took a quart and made my tomatillo tofu. Blackberries finally ended and raspberries are starting to come out.

I made some okra curry from Vegan Richa, and Wolfie gobbled it all up. We got a spaghetti squash (yey this season has been horrible for them) and made them into tacos with the tomatillo tofu. Lots of bell peppers and onions have been going on pizzas, some eggplant here and there, and one or two summer squashes. We’ve gotten a tiny yellow watermelon and two big red watermelon.

I’ve been boing and chopping up the beets for my smoothies. It’s been too hot to make any of the beet recipes that I like. T_T We got one head of lettuce for the summer, which to chopped, washed and ate asap because things freezing in the fridge is still and issue.

Other Eats: PUMPKIN BEER! Okay so that is a little bit of a September thing. I’ve been really happy with booze lately. Maybe that is a sign I am getting more sleep? We had a big family get together so I got to taste a few beers, cocktails, and champagne. I’ve been browsing local liquor stores seeing what they have and dreaming up new cocktail recipes… maybe? BTW if anyone tracks their beers via Untapped, follow me and Alexa! We love seeing what other people are drinking!

And in news of food, I did it- I signed up for Vegan MOFO 2017! I won’t be using their prompts. I’ll HOPEFULLY post more Veganized American Cakes, and cocktails. But Alexa might pop in with the prompts.

Other Shares: I’ve been thinking a lot again about body image. I wrote about how weird pregnancy is for the body, but post pregnancy brings up slightly different issues. And not that men don’t have issues with changing bodies, but I think women have more circumstances where their bodies have drastic changes. Anyways, all of this is leading up to Gina’s new post about Why She Got Her Breast Implants Out. She talks about why she got implants, why it made sense at the time, and why she got a little more plastic surgery done. It is a great read for anyone who had breast cancer or had a baby or both or none of the above. Clearly the post will have body image trigger warnings but also “clean eating”

I also feel like lately I’ve been handling bad news by ignoring it. It can be hard with a kid since you know that the stupid choices being made will effect him the most. So I am taking the time to point out Hurricane Harvey. If you have any money or time to offer, Offbeat Home gives a bunch of great links to food banks, diaper drives, and ways to volunteer your time.


currypotpie0

Yes, I have gotten quite bad at keeping up with Vegan MOFO, and this will be the last prompt that I will make a post for. I technically will be posting a review of How It All Vegan, which was suppose to be my favorite vegan cookbook. But this post was for the prompt “What was your first vegan meal?” Truthfully I probably had some vegan meals before I went “vegan.” I had spaghetti and tomato sauce plenty of times. But, when I first started my vegan journey in college, I remember making many meals from How It All Vegan and The Garden of Vegan.

currypotpie1

So this dish is from The Garden of Vegan, and it has been altered a lot over the years. My culinary skills have gotten better, and my pantry has gotten larger. But this use to be my impress a person type of dish. Back in the day I use to live on 16th and Webster in Philadelphia. It is funny seeing how much it has changed, at the time we had a rowhome that had no neighboring buildings. It looks like there are now buildings sitting next to it. I was about a mile away from my classes, and even further from a lot of the grocery stores. I needed a bike pretty badly.

currypotpie2

My roommate’s boyfriend was really into biking culture, and had a spare bike to give her. She had no intent of actually biking around, and the bike was much too tall for her. So like any college student, I chimed in if he was interested in giving me the bike…. for free. We struck a deal, he would give me the bike if I made him a vegan dish. He really couldn’t think of anything that didn’t have meat, cheese, or eggs in it. Naturally he loved the meal.

I still have my bike, though it is reaching the end of it’s usefulness. I hate biking in the suburbs because no one treats you properly on the roads. Plus we have a storage issue with the bikes, and I need to fix the wheel, which I am putting off. 

currypotpie3

As mentioned before, there has been lots of alterations with this dish. For starters, the pie cuts best when it has time to sit. In fact, these photos were taken the next day when the pie was really cold. You can also play around with all the veggies you pick for the inside, use whatever you have kicking around in your fridge and adjust cooking times. 

I also have altered the pie crust quite a lot. I remember taking the dough and just squishing it around to fill in any holes in the past. But as I make more pie crusts for desserts, I’ve learned a few tricks. Mostly upping the fat and adding some besan instead of all flour. Sadly, I didn’t chill the dough long enough and didn’t flour the surface enough, so the pie crust is a little… funky looking.

currypotpie4

Continue reading


weeks3637

I had a hunch that Thanksgiving would kill my Vegan MOFO mojo. And it did! XD It is pretty typical, especially since Thanksgiving rings in my panic mode of trying to get things done. It is hard not to do this because I am so use to working retail and knowing that I will be working more hours. But I guess there isn’t too much of a difference since I will be panicing to get everything done around the house before delivery day. I guess the plan is to finished the planned Vegan MOFO posts. So they will be delayed but whatever.

Thanksgiving

I am not kidding when I say I woke up on Thanksgiving, drove to Wegman’s to get a new loaf of bread for stuffing (mine got too stale), got a treat of a latte, then cooked until 12. Then I got to take a “break” by driving an hour to my parents, then stood around to make appetizers. Sat down a little for the parade, then cooked until dinner time. And then I worked the next day. XD I told my boss what my Thanksgiving was like and he just looked at me, then my stomach, then my face again with a look of disgust. Oddly standing around all day didn’t occur to me as a bad thing. ¯\_(ツ)_/¯

Then of coarse the next few days I’ve been all on my feet. I went into Philly for the V Marks the Spot Vegan Pop Up Shop, and Sunday was running around getting groceries and Christmas gifts. And today I had to go for my 38 week check up at the doctors.

Oh BTW- best part of the Thanksgiving Day parade was CLEARLY when Tony Bennet almost fell on top of Miss Piggy.

Nursery

It’s almost there. I swear next pregnancy update will have lots of photos of a nursery! We got my sister’s old rocking chair, and my Father brought it in. Now, I am not sure if I mentioned on the blog, but my Father is good at enthusiastically lifting things, but not so good at moving things in a controlled manner. This has involved many dents with the walls in our new home. And I knew that my husband spent FOREVER patching up spots in the nursery, so when my Father wheeled in the rocking chair I cleared out a path for him to put it in living room. Good old Dad had a clear path but managed to 1) ram into our old desk and 2) make a nice new dent in the living room walls. Eventually Jon’s Father came over to help carry it into the nursery, and my sisters helped bring over the old toy box.

So what is left? Still some artwork to hang and I need to put together a little mobile with messed up mat board clouds that I got from work. I am not sure fully how I will hang them together yet. Also Jon is painting our last piece of furniture- a small bookshelf for all the books to read at night and for our pretty night light. We are hoping it will be finished painting and curing by the end of the week.

Christmas

Yes, I am thinking ahead to Christmas. I already made plans with Alexa and Justine to come over and help decorate our Christmas tree. I love having the Christmas decorations up but this way we can enjoy the tree and know it is up before the baby comes…. which honestly could be any moment now. I keep hearing from people about how baby sometimes comes a week or two early, and truthfully I am slightly nervous, since my sister delievered her first daughter a month early (they were able to delay the labor, only to have her be delievered a week early still)

I also have been trying to get as much Christmas shopping done now. I got I think about half of it done, there is a few homemade gifts that I will be making, and I haven’t started that at all yet. So…. you know. 

Animal Size

For week 36 the baby is the size of a Chihuahua dog. Truthfully, I don’t like this breed. No it isn’t because they are small or “yippie” but because I think they are very aggressive dogs and since they are small and cute, people let them get really nasty. But I will admit- I do think Long Haired Chihuahuas are super cute- especially in Santa hats.

Supposedly at week 37 the baby is the size of a striped skunk…. which seems wrong. I mean I thought skunks were pretty big? But I guess maybe not? I do have to admit- baby skunks are really stinkin cute!

Waiting Game

Now it is all down to waiting I guess. I am still working, and trying to get as much done. We have SO many frame jobs, and I am only working a few more weeks. I am feeling a little stressed, even though it technically isn’t my problem. XD And to put in perspective how big a frame job we have coming up, let’s just say about 100+ frames need to be done by sometime in January. I have no plans of coming back until February. I am just assuming I will be super sleep deprived.

I should put together my hospital pack, and pretty much only put together what the baby can wear home from the hospital. XD I know I should be better about these things, but there is something in the back of my head that is just like “meh, I’ll pack it when I go into labor, whatever.” But I know I should get a few things in there- like magazines, snacks, slippers, you know stuff I don’t actually use while at home.

I am more interested in booze. Yes, I feel like I am always talking about it. I really wanted a drink during Thanksgiving since it is a time to have a special drink. I also can’t wait till I have some spiked egg nog. And today I bought a bottle of beer, sitting in the fridge, for when we get back from the hospital for celebratory drink.


prethanks0

I am finally feeling like I am starting to get my shit together. Sort of. I’ve been actually doing pretty well with Vegan MOFO, and one prompt Alexa was going to write up something but sadly she has been having computer problems. But even still, so far we got a post up everyday, except for one. Last year we missed 3 posts, so maybe this year we will only miss 1 (maybe 2.) Last night I was starting to wonder if my water broke (despite what you see on TV, it isn’t a huge splash) but by the next morning it was very clear it didn’t. At first I was freaking out that nothing was ready. So this weekend I might focus on making phone calls and getting things in order.

Well, I didn’t go into labor, which is good. I still have three weekends to get the nursery totally settled in (so close guys!) and I will be spending family bonding time before the big day.

I think I’ve mentioned in every single Thanksgiving Day themed post, that I don’t like the holiday. Frankly I don’t like the food much. Cranberry sauce? Why are we eating plain jam? Mashed Potatoes? What is this baby food? Pies? Meh, give me cake.  I mean it is all find an dandy but I think it marks the beginning of the a marathon of holiday foods that all taste the same. Lots of thyme, rosemary, umami, and root veggies. Meh. I think that is why family does Mexican Christmas Eve. But my husband LOVES the food and holiday. So that means I feed into his love of mashed potatoes and pie even though I would rather not.

prethanks2

And even more luckily for him, his office has an office Thanksgiving lunch. He use to eat whatever they had before he went vegan. But this is the third celebration since he decided to go vegan. So we started a “pre-thanksgiving” tradition. Every year, before his office party we make a frozen “faux turkey” roast with one or two vegetable sides. We’ve tried tofurky, but so far my favorite has been the Gardein/Trader Joe’s holiday roast. Plus, the Trader Joe’s “brand” is cheaper, though it is really just Gardein with Trader Joe smacked on the outside. I’m cool with that.

This year we kept it pretty simple, we took some vegetables from our CSA and followed the instructions for a big roast. This gave us MUCH more veggies than we first anticipated. So we had some roasted turnips, parsnips, carrots, and celery (not from our CSA.) We then made a side of But I Could Never Go Vegan‘s sweet potato and brussel sprouts dish. The sprouts were from out CSA, which didn’t do too hot this year. Our stalk was more greens than sprouts, so we saved all of those and will probably do a little side with them another day.

This year Jon found out one of his co-workers is actually vegan (we thought he was just vegetarian.) So next year if they are both still working there, I will probably be making a bigger spread to bring in and share with his co-workers. Apparently other people at the office were commenting on how good the food looked.

prethanks1

Usually we get by for the rest of the week not cooking anything, which is totally okay with me. Leftovers all week leading up to the big cooking holiday? Okay! Actually I do cook, just usually things we aren’t going to eat. Like I cooked a whole pound of chickpeas (to make two chickpea tarts, one for thanksgiving, one for post baby), bake an apple pie, bake a pumpkin pie, you know, prep work.

If anyone wants to know, I’ve made a few other Thanksgiving posts- you can check them out if you so please:

Our Thanksgiving 2015 Plan
Our Thanksgiving Dinner 2014
Recipe for Vegan Green Bean Casserole
How to Serve a Vegan Guest for Your Holiday Dinner
Tofurky or Not Tofurky? That is the Question.

Anyone else with a Pre-Thanksgiving or Friendsgiving tradition?


chulupah0

One of my family’s traditions makes my husband livid. I mentioned how I don’t like most holiday foods (just give me the booze plz!) but I love my family’s tradition of Mexican Christmas Eve. In my husband’s defense, our tradition is pretty weak. It started because my Aunt brought a piñata to Christmas Eve since she was in Mexico. Clearly if you are going to have a piñata you are going to serve Mexican food- or whatever American’s think is Mexican food. We were kids, so the tradition went for awhile, and as we got older we all decided we rather eat tacos over… whatever people eat the day before Christmas.

chulupah1

One of our family staples is chalupa. Now I can safely point out- this is not authentic at all. Not even in the “it’s made with pork so a vegan version isn’t authentic” way. No apparently when my Mother and Father lived in Phoenix Arizona, she was given this recipe. It was slow roasted pork recipe with beans that she served over chips with lots of toppings. Turns out, REAL chalupa refers to the shell, not the pork like I always believed. I can say I was pretty sure that the originals weren’t being served on doritos, like we did.

chulupah2

I have NO idea how wide spread this dish is. I assume it is largely known in the Southwest, and after some Googling, I do get some recipes that looks like the kind I grew up with. And hey I found one that even serves it over some fritos. Now that sounds American. The funny thing is that I grew up with almost EVERYTHING being made from scratch. Occasionally my Dad would make powdered boxed falafels, and we would use the boxes of couscous with the packets of seasoning, but we never had frozen tater tots, weird casseroles (okay maybe just tuna), not even green bean casserole. So it is a little bit of surprise that we have this family signature dish that revolves around doritos. Yes you heard me.

chulupah4

The highlight of the dish is really just you get to eat doritos for dinner. As many people can guess- doritos aren’t really vegan. Almost all varieties have whey powder in them, except for Spicy Sweet Chili. Wanna know something funny? My Dad tends to turn his nose at all the food I make, but he LOVES the spicy sweet chili flavored doritos. I haven’t told him yet that they are vegan. But we have more options, and some that are more healthful. 

Late July has some great options out there. They have three vegan flavors- Bacon Habanero, Jalapeño Lime, and Sriracha Fresca (the photos are of the Jalapeño Lime BTW.) I think I remember reading that Beanfields have ALL vegan flavors. Please feel free to correct me if I am wrong. But they have nacho if that is what you are looking for. You could easily just use regular old chips and there are other brands out there that make flavored chips that are vegan.

chulupah3

Aside from junk food, the other reason why this is such a staple in my family is that it makes so much. You can make a huge pot and it feeds an army. Even my vegan version makes a whole bunch. And they are a lot like tacos, everyone can top them in a way they like. Which pretty much means you want to serve this dish with other typical taco toppings. I am talking about salsa, chopped tomatoes, onions, bell peppers, daiya cheese, vegan sour cream, lettuce, and avocado. 

chulupah5

There are a few methods to the madness. You can either pile your chips all on the bottom, and top it off with everything. But sometimes you get chips that are too soggy. Yuck. But I do like SOME soaking of the chips, like maybe a corner. So I like to put mine to the side, then a bed of lettuce. Pile the toppings on the lettuce, and usually the juices move over to the chips.

chulupah6

You also need to decide on if you should put the toppings on the top or bottom. The bottom makes everything mix up together really well, but you get to pick a choose a little more if you put everything on top. I do recommend, if anything, to put your vegan cheese on the bottom so you get it all melty and yummy. Nothing is worse than cold daiya. Well, maybe cold cow’s cheese. 

chulupah7

Sadly it is has been forever since I’ve celebrated it. See, Jon’s side of the family usually spends Christmas Eve with each other. But I’ve told Jon that if we ever host the get together, I am making all food south of the border. He knows the threat is real since I am armed with Viva Vegan. I’m going to throw everyone off who brings over some hummus and salad to contribute to dinner. “Oh, so we are having empanadas? Do cheesy potatoes go with that?” Answer- no, and that’s the point.

I hope everyone enjoyed this weird family tradition. I can’t really trace the cultural background for the dish, and there is no real logic to having a “Mexican” Christmas Eve.

Continue reading


mooshu0

I have something to confess- I hate holidays. I mean I LOVE Halloween, but I am not fond of the food traditions for American holidays. Unless I am making my own spread, I am not a fan of Thanksgiving. It usually involves me asking my husband what he wants, and then making it. My family on the other hand- seems to love it. But if you left it to me, I would rather be eating Chinese take out. I am pretty sure last year we had no Christmas dinner planned with family members and I told Jon all I wanted to Chinese take out. He thought I was kidding. I WAS NOT. We got home from his parents, and I sulked that it was too late to get general tso tofu, and he just stared at me in disbelief. He offered to get Chinese the next day, and it is never the same.

So my happy vegan memory was when I was able to get that Chinese take out. I can’t remember the exact year, but at some point in high school, I remember spending the 4th of July with my Mother. It was pretty un-American. We ordered Chinese food, watched Crouching Tiger Hidden Dragon, then watched the fireworks from our front yard (barely.) *sigh* Those days are over. Especially my favorite thing about the 4th of July, the fireworks display in Red Bank has been stopped, which is shame.

mooshu1

I don’t know what I got that night, but there is a good chance it was spring rolls, various apps, and possibly moo shu. I don’t know when I first discovered this dish, but it is one of my take out favorites. For starters you get SO much of it. It is pretty much a veggie stir fry that you serve in little pancakes with hoisin sauce. Traditionally you use pork, but any Chinese take out place will make it vegan, or any meat of choice. 

I rarely get it anymore, mostly because I might get Chinese take out once or twice a year. But making it at home is super easy. In fact, it is much faster when you use a food processor to shred all the veggies. Make prep easy, and the clean up mostly just a food processor, wok, and cutting board. To make the recipe easier I used pre-baked tofu from a local tofu factory. But you can make your own 5-spice baked tofu.

mooshu2

Most everything is cheap and easily accessible in an American super market. But there are two ingredients that might be hard. The American version of this dish is served with a thin Chinese pancake called a spring pancake. I’ve read reviews saying you can find these in the refridgerator section of Asian food markets. You can use a flour tortilla that you would use for a taco (that’s what I did) or you can serve it next to rice, which is the traditional Chinese way of serving the dish.

I used small oyster mushrooms for this dish, but you can use any type of mushrooms you like. I would try and stick to something like button mushrooms, shiitake, or baby bellas. Thinly slice the mushrooms so they are small and fit well in the wraps.

mooshu3

Continue reading


blackest0

You might not be able to guess this- but I really like metal genre. Alexa and I have talked about music before (making best of lists for 2014, talking about our fav artists, or the concerts we’ve been to) and you would think we were all about mello music and pop-electronica. And you would be right. But I am still a sucker for some metal. In high school you would more likely be listening to Visual Kei bands and nerdy metal bands. If you are sitting here thinking what is nerd metal? And visual what?! Well come along friends and let me give you a small history.

blackest1

First off Visual Kei is a Japanese genre, that has less to do what the music sounds like and more about what the bands look like. The genre kind-of popped up in the 80s and was heavily influenced by 80s hair metal. The early music was influenced by glam rock, heavy metal, and punk music. I always thought the music was more pleasant than some of the “goth” bands in the states, leading to some of my favorites like Due Le Quartz, Vidoll, Dir en grey, MUCC, cali≠gari, and deadman. Hell, I have even been lucky enough to see some visual kei groups when they’ve toured the USA. I’ve seen +DéspairsRay+, MUCC, and L’arc~en~ciel (who were one of the early Visual Kei bands, who became more mainstream pop.) But like most genres they evolve and it became harder and harder to find groups that sounded different from one another. Then the genre branched off to Oshare Kei which sounded too much like the pop-punk movement in the states. I think I largely loved how feminine the genre was. I find lots of Americans/Westerns have the hardest time accepting the feminine aspects of the genre as men wear lots of make up, have tiny figures, and sometimes even wear dresses.

blackest2

Now what am I talking about with nerdy metal? Ever heard of the genre math rock? According to wikipedia it’s “Math rock is characterized by complex, atypical rhythmic structures (including irregular stopping and starting), counterpoint, odd time signatures, angular melodies, and extended, often dissonant, chords.” (If you want to check out Math Rock try listening to toe, Maps and Atlases, Zazen Boys, Q and Not U, and Acidman) Well, to me nerdy metal isn’t a real genre, just one that I use. But it is similar to math rock- it is characterized by the complexity of the music. Mostly it is for all the prog-alternative metal groups that were less goth and more about 20 minute guitar solos. I mean, just look at all these subgenres of metal on wikipedia. I can’t even begin! I mean give me Sonata Arctica, DragonForce, and Dream Theater any day.

blackest3

So what am I getting at? Well, when I saw the prompt of make the most Goth meal ever, it just made me think of my days in college and going to see Gwar. They have been listed at the third nerdiest metal groups, and you probably know them from the Beavis and Butthead video game where you go around town trying to get to the Gwar concert. I just remember freshman year, sitting around and news came out that Gwar was playing that night. My friend Kelli was super pumped but it was all sold out. So the next year we went, and it was awesome.

Truthfully, I am not a huge fan of Gwar’s music. I could take it or leave it, except some random songs here and there. But given the chance to see full grown men paint abs on their beer bellies, chop the head off of political figures and other crude jokes. What you should expect from a Gwar concert is a lot of multicolor liquids flying at you and mosh pits. I think people are usually surprised that I love going to Gwar concerts since I like dressing girly, but there is such stage performance that I can never say no. I’ve been to three concerts, every year in college since that missed Freshman year concert.

blackest5

One of the most notable concerts was when they paired Gwar with Cradle of Filth. I’ve dabbled with Cradle of Filth, and most people probably know them from the IT Crowd. I think “It sounds horrible but it’s actually quite beautiful” is a great way to describe them. It was an interesting mix of crowds. Gwar is a little more gritty and older crowd, while Cradle of Filth had younger goth kids wearing pleather. It was pretty easy to tell who came for which bands. Gwar goers wore white t-shirts, Cradle of Filthers wore black.

1928339_504643773237_1079_n 1928339_504643778227_1409_n 1928339_504643783217_2142_n 1931299_511953858767_6603_n

Perhaps I am extra nostagic of my Gwar concert going days since I always went with my rad friends- Kelli and John. The two are now happily married and are expecting a cute little dude. Do you think they make Gwar onesies?

Okay so let’s talk about my most metal dark dish. Well, I love chinese fermented black beans. Douchi is pretty much the first fermented soy beans, and you’ve probably eaten it before with Chinese take out with any of their “black bean” dishes. I’ve written in detail about douchi, which can be called many different things depending on the country. I’ve made a recipe for Jajangmyeon, which is a Korean dish. I mean it is pretty dark, but I wanted to do something a little different for vegan mofo.

blackest4

So I’ve tried to make a stir-fry with these black bean paste, with some yummy results. I sautéed some vegan abalone, eggplant, and broccoli. Don’t worry guys, you can hardly see the broccoli in all that dark sauce. And I paired it all off with some black rice, which is so black it makes the rest of the dish look brown.

Funny thing is that after writing this post, I kind-of remembered why I’ve moved away from heavier music. One is that they can be misogynist, or super dude heavy (mean, there are lots of not so subtle phallic displays at a Gwar concert) but mostly it is because my husband HATES hard music. I was listening to Due Le Quartz while making dinner, and midway through he just asks “what the fuck are you listening to?!” Well, I left some videos below with some viewer warning when needed if you want to listen to some music of some the bands listed above.

blackest7

Continue reading


ironshake0

Okay, I know this is a stretch for the prompt. It is suppose to be something grey, which is actually pretty hard to make. I guess I could make biscuits and gravy, but that’s a regional meal that have never looked appetizing to me. But the prompt made me think right away when I worked at Animo. The owner Joe, would get there pretty early, around 5 or 6, with a 30 minute drive. So he usually asked one of the workers to make his morning smoothie.

Well, since he owned the shop, he went NUTS on the add ons. One day we figured out the price of his smoothie, and I think ended up being something like $16 smoothie. So what was in it? I remember it being something like a cup of unsweetened almond milk, a scoop of spiru-tein, spirulina, an acai puree packet, a banana, fresh strawberries, and sprouted flax seed. I kid you not when I say the drink was cement grey. But as you can see- there are lots of expensive ingredients!

ironshake1

My drink is still pretty intense, but not as pricey. I have pumped it with lots of awesome foods that are perfect for any pregnant lady. For starters I have a soy milk base that is high in protein, but is fortified in lots of goodies. I am getting most of my calcium from the milk, and sure it is fortified, but cow’s milk sold for humans has been fortified with vitamins and minerals as well (particularly skim milk). I have also found that soy milks are now often fortified with B12, which is a nice add on. And if anyone is wondering why calcium is such a big deal, it is pretty much the only thing that a baby “leeches” from the body. A good diet while pregnant is always strongly encouraged because what you eat makes a different of what the baby eats. If you don’t eat much vitamin K, the baby isn’t going to take if from your body. For some reason calcium is different. Technically pregnant women don’t require more calcium, but if you aren’t hitting your daily requirements, you might want to start focusing on your intake.

Then we have the more “supplemented” foods that I add in- spirulina and DHA omega-3s. Many studies show that DHA helps with brain development with children, and that is partly why you have so many people saying to eat fish while pregnant. But vegans can cut out the middle man and just jump to the direct source of DHA- algae! I toss in 10 drops of Deva’s DHA liquid vitamins. To be perfectly clear, we as humans make our own DHA. Some people speculate that it is possible that humans can’t produce enough DHA during certain times, like if you are sick or pregnant. So I take the better safe than sorry approach. You can easily leave out this ingredient.

ironshake2

If you have read my spirulina page, you will know that algae is really high in iron. This is perfect for a pregnant lady who needs a whopping 27mg of iron! To put that into perspective, most women who haven’t gone through menopause need 18mg, and most everyone else needs only about 10mg or less. So it is helpful to pack a big punch in one food source. One teaspoon of spirulina powder gives 7mg of iron!

Where else am I getting the iron? Well, chocolate! Yes, chocolate has lots of iron in it, but it often isn’t talked about because we normally make desserts with chocolates. This smoothie doesn’t have much added sugar or fats, so it is a healthy way to eat lots of cocoa. I like to use a mix of cocoa- one tablespoon of normal cocoa powder, and 2 tablespoons of special dark chocolate. The special dark helps keep a “chocolate” color next to the greens, but it usually has higher levels of iron than regular cocoa. So that adds 4mg of iron. What’s next? Greens! I switch the greens I add to my smoothie according to what looks good at the store. Sometimes chard, sometimes collards, sometimes kale. Whatever really. That will usually add about 1-3mg of iron.

ironshake3

Now this shake isn’t the only way to add lots of iron to your diet. The Full Helping has a great page devoted to the specifics of iron intake, and great combos to build up your iron intake. I strongly recommend checking that out if this is something that concerns you. Keep in mind that many pregnant women, vegan or not have problem with low iron levels. Between my two blood work tests, I have never been told I test for low iron levels. I think I have this shake to thank.

So what’s the nutrition? Well, funny thing is that keep forgetting that I am pregnant, so I added some nutritional facts on the blog earlier for Vegan MOFO, and the percentages are wrong since they are calibrated for my pregnancy needs. Oops. But I will keep that since I am promoting this drink as one perfect for pregnancy! Quick macros- 47 grams of carbs (14 grams fiber, half of the daily requirements), 10 grams fat (100% omega-3, not including the DHA supplements), and 17 grams of protein (almost 30 grams if you add two tablespoons protein powder). I left the screen capped specs below, and take note that the percentages are for a 9 month pregnant lady, so if you are an average woman, you are probably getting most of your iron from this shake (the suggested for women ages 18-40 is only 18mg, everyone else needs about 8-10mg)

ironshakestats

Continue reading


cornchowder0

I remember reading some blogger saying that every vegan cookbook has some sort of corn chowder. Clearly I didn’t get the memo. I think I’ve only made this corn chowder in my whole adult life. The recipe is originally from Vegetarian Planet, a super old school book my mother gave me when I went vegan. My mother is not a vegetarian, but you can blame her for my open mind to veganism. I probably ate less meat, and I probably ate a wider variety of food than most children. This cookbook has always been on our shelf. I never thought it was weird until my husband shot me a weird glance when I mentioned cooking couscous for dinner. I mean every small American child eats couscous right? No? He also hadn’t heard of knishes before, which is one of the rare potato foods I actually like. But then again, I have a thing for food wrapped around a dough.

cornchowder1

Anyways, what I love about Vegetarian Planet is that the recipes are written by a meat eater, but aren’t bland. Most omnivores who make a vegan recipe always taste like it needs a little something extra, or it is so low calorie it is almost pointless. But Didi Emmons just loves vegetables, and isn’t afraid of a little fat and calories. In fact this recipe calls originally for 6 cups milk with the option of replacing a cup of milk for heavy cream. No thanks, but I like your enthusiasm Didi.

I am also not against “fake” foods, but I do like when vegan cookbooks stay away from them. Why? Well, it just makes everything seem more approachable. I think when transitioning to a new diet, having a whole new world of wheat gluten, soy products, and fake cheese can either be fun, comforting, or intimidating. I feel like if a person who wants to go vegan could easily pick up this book and cook almost anything from it without many new products (you probably would need to remove cheese, or sub soy milk/fake butter.)

cornchowder2

Todays prompt was all about cooking with colors we rarely make, and even though the past two posts have featured some intense yellow, I don’t actually cook with that color that often. This was my attempt to make something yellow. And color perfectionist me is just unhappy with how green and brown it is. Damn my background in color theory. But close enough right?

So how does my recipe differ from the book? Well, the original recipe uses 6 cups of milk, and I couldn’t blow that much cash on a dinner! So I cut down to 4 cups soy milk and 2 cups vegetable broth. The recipe also is suppose to use fresh corn and their stalks. But I made it so you can make it in the winter, when you probably want to eat a rich cup of hot chowder anyways. So it uses frozen corn.

There are also nice chunks of sweet potatoes in there. I wanted to use a white sweet potato, but I grabbed an orange one instead. Oops. That’s the problem with my CSA, I tend to mix up my white and orange sweet potatoes up by the time I get home and they all just get mixed together. It isn’t that big of a deal except for the different cooktimes. 

cornchowder3

Anyone else use a non-vegan cookbook often?

Continue reading