Vegan MoFo 2014: Legume Appreciation Month

Today is a quick break from regularly scheduled recipes! Since I’m still on vacation and haven’t been able to put together a recipe post, I wanted to give a little introduction to Vegan MoFo and my blog’s theme for the month of September.


Black Bean Chipotle Stew with Pineapple Salsa Verde

Vegan MoFo (short for Vegan Month of Food) is a yearly, month-long celebration of vegan food. Both vegan and non-vegan bloggers participate by blogging as much as they can about vegan food throughout the month. The goal is to post every weekday and flood the internet with vegan awesomeness. This is my second time participating.

For this year, I chose to go with the theme of Legume Appreciation Month. The humble legume is an important part of a balanced vegan diet, and I am paying homage to legumes’ nutritional and culinary awesomeness by celebrating them in recipes ranging from simple to surprising. This month on my blog will run the whole gamut from breakfast to dessert, and I hope it will inspire you to sneak more legumes into your diet! I’m afraid that with my full-time job and marathon training I cannot post 5 times per week (and I’m sure you’d get tired of me at that point anyway). So my goal is to post about 3 times per week instead, which is still a little bit more than usual.

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Ratatouille Garlic Bread

Vegan Ratatouille Garlic Bread - Yup, it's Vegan

When I finally had eggplant, summer squash, and beautiful ripe tomatoes in my kitchen all at once, I knew straight away that ratatouille would be on the menu. I had a loaf of bread ready to go for toasting and dipping. What stew isn’t better with a nice, crusty piece of bread, right? My partner walked in the door while I was chopping up veggies, and immediately suggested that we turn it into vegan garlic bread. Um, yes. I can’t recall an instance in my entire life when I said no to garlic bread. So this ratatouille garlic bread was born!

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Vietnamese Watermelon Salad

Vietnamese Watermelon Salad - vegan, gluten-free, raw, only 5 ingredients!

Have you ever had one of those times where you’re just not in the mood for cooking? You know you need to eat something, but you are just NOT feeling it today. So you chop up a few things, throw them in a bowl, and call it good. And then it turns out to be the best thing you’ve made in weeks. Yep. This Vietnamese watermelon salad was one of those times.

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Chickpea Vindaloo (Spicy Chickpea Curry)

Chickpea Vindaloo (Spicy Chickpea Curry) - Yup, it's Vegan

Tomato season is here in Maryland! I am so in love with sweet summer tomatoes. I haven’t had much time to cook during the week lately, so right now we are focusing on making huge batches of things that reheat well. Curry is one of those things, and a great way to use up the huge bags of tomatoes we are getting in the CSA. This chickpea vindaloo recipe is something that I started making in college, long before going the vegan route.

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Swiss Chard Hummus (with Pickled Chard Stems)

Swiss Chard Hummus with Pickled Chard Stems - Yup, it's Vegan

I’ve never been a big chard person. It’s funny because I’ve talked to people who don’t like kale, because they find it too bitter. But they like Swiss chard just fine. I’m exactly the opposite. I really, really like kale – raw or cooked; but I have had trouble cooking chard dishes that I get excited about. Thankfully this Swiss chard hummus is one of the successful chard preparations to come out of my kitchen.

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