Tag Archives | VeganMoFo 2011

Vegans Eat Pizza

October 30, 2011

Daiya Vegan Cheese recently asked Facebook Fans to write a tagline for Daiya. I wrote:

It’s easy being vegan with Daiya Cheese.

Vegans love pizza too. Doesn’t this homemade and cruelty-free version look delicious? It’s Sunday. Go make vegan pizza!

Homemade Pizza with Daiya Cheese

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Quick & Easy Nutty Breakfast Porridge

October 27, 2011

Sunflower and Pumpkin Seeds, and Walnuts On Top

Nutty breakfast porridge will warm your soul on a cold morning. It’s rich and delicious. Traditionally porridge is made with oatmeal but I use brown rice here.

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My Favorite Muffin Recipe: Almond-Quinoa Muffins

October 26, 2011

Just Out of the Oven

Vegan cookbooks sit on various shelves all over my kitchen and then some end up in my boyfriend’s kitchen for month’s at a time. Veganomicon is one of those cookbooks. One Sunday, Bill flipped through the book and decided on the Almond Quinoa muffins. We’ve made them regularly ever since. In fact I often see other muffin recipes I want to try but never seem to get past this one. It’s that good.

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Show a College Student Some Love

October 25, 2011

Snacks for Study Breaks

The Washington Post ran an article on creating care packages for college students recently. It reminded me of the vegan care package post I wrote a few years ago, when I had one niece in college. She has since graduated and moved on to law school and her younger sister plays college tennis. I suspect they are working very hard and in need of some treats, so off to the store I went to pick up some vegan snacks.

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Maple Squash

October 24, 2011

Simple and Delicious Delicata Squash

Maple Squash
(serves 2)

  • Small delicata squash
  • 2 tbsp maple syrup
  • Pinch of cinnamon
  • 1/4 pecans, chopped

Delicata Squash

Preheat oven to 350 degrees. Cut squash in half lengthwise, remove the seeds, and place in a baking pan filled with about an 1/2-inch of water. Bake in the oven for about 20 minutes or until the flesh is soft. The squash will be hot to the touch, so use an oven mitt to handle. Scoop out the squash flesh with a spoon and place in a small bowl. Add a tablespoon or two of pure maple syrup and a pinch of cinnamon. Mix until well combined. Top with toasted pecans. Serve warm. It’s so simple, it’s ridiculous.

I originally posted this recipe in 2007. I think it’s so good that it’s worth sharing again. Enjoy.

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