|Zucchini Lasagna inspired by Ordinary Vegetarian to use up faux mince meat|
It seems to me that you do nothing for the whole of the month except bunker down reading blogs, with assistants, and still not get through all the posts. (Nor find time to participate in MoFo Iron Chef Challenges or other blog events or comment on all your favourite blogs.) For a while it was unsatisfying wading through lots of blogs that just didn't interest me. Not because they were terrible. They just weren't my cuppa tea.
|Tomato, Chickpea and Avocado Pasta from Limes and Lycopene|
(next time I wont add spring onions and parsley)
Despite this, there were many wonderful discoveries on the blogosphere. I loved some of the MoFo themes on blogs. For example: Candies and Halloween ideas on Fork and Beans, Orange coloured recipes on Heathen Vegan, 1 recipe 5 ways on Veg-Am and A-Z on Veganise This. See my MoFo recipe round-ups for more interesting blogs. I have added quite a few new blogs to my feed reader.
|Excellent smoothie of kiwi fruit, blueberries, banana, avocado and soy milk|
|Country grain and soy bread from Julie Stafford|
Harder still for me is going without cheese. I was pleased to make my first cashew goat cheese. It was excellent. I was really pleased to find this led to a vegan pizza that worked well for me. I read a few people note that they found that home made vegan cheese sauce was better than anything they found in the stores. I think this would be the case for me, given that I prefer home made meat substitutes.
|Oven Baked Coconut Tofu adapted from French Fry Conundrum|
(good with tomato sauce and pasta but needs some tweaking)
I was inspired by Scissors and Spice's Sun-dried Tomato and Roasted Red Pepper Pub Cream Cheese recipe but I wanted to use pumpkin and smoked paprika. I am doing better with making cashews into creamy sauce since I got my little blender attachment to my hand held blender. My problem with the dip was the overwhelming sweetness of pumpkin and cashews. I felt I added quite a bit of salt and smoked paprika to compensate. I am not sure I quite got the right balance but it was very moreish. In fact, it was all but gone at the end of the day after having family over for lunch.
Other great dips on Green Gourmet Giraffe:
Finnish green bean paté
Roasted pumpkin and garlic hummus
Vegan queso dip
Voracious Vegan Paté
Smoky Pumpkin Dip
Adapted from Scissors and Spice
1 cup raw cashews, soaked 8-9 hours
1/2 cup water
1 cup diced roast pumpkin
1 tbsp tahini
1 tbsp nutritional yeast
1 tbsp lemon juice
1/4 tsp crushed garlic
1/4 - 1/2 tsp smoked paprika
1 - 1 1/2 tsp salt (according to taste)
dash cayenne pepper
Blend cashews and water until smooth. This took a while for me and even after minutes of blending it got better but still could be smoother. Blend with other ingredients or if you are using a tiny blender, blend cashews into cream separately and then blend other ingredients and mix cashew cream and other ingredients in a bowl.
On the Stereo:
Time Out: Dave Brubeck Quartet
Vegan Month of Food October 2011. Go to my Vegan MoFo list for more Vegan MoFo posts.