In the first week of the MoFo, I answered one of Keri's "Your Thoughts Thursday" questionnaires from the blog "I Eat Trees", so I thought it would be fun to do another at the mid-point, and then (if she posts one) at the end. I've narrowed down the list, so that I can respond more thoroughly to some of the many.
For those who weren’t daily food bloggers, has blogging about food every day been overwhelming?
99% of the time -- the blogging is one of the best parts of my day. I love the opportunity to share what's happening in my kitchen and how I'm thinking about my lifestyle choice on any particular day. On the few days like today, I feel slightly guilty. Yes, I included a brief note about food, but I don't feel that I am pushing myself as much as other days with my cooking or inspiring my readers to try new things, and I hope to do both.
99% of the time -- the blogging is one of the best parts of my day. I love the opportunity to share what's happening in my kitchen and how I'm thinking about my lifestyle choice on any particular day. On the few days like today, I feel slightly guilty. Yes, I included a brief note about food, but I don't feel that I am pushing myself as much as other days with my cooking or inspiring my readers to try new things, and I hope to do both.
Have you been making your meals fancier or more put-together than usual simply because of Vegan MoFo?
I think that I take more care with presentation, but it is through doing the blogging, thinking about the pictures, and having my beauty and breakfast moment the other week that I was reminded to provide myself and my fellow diners with visual, as well as taste, appeal in their meals.
I think that I take more care with presentation, but it is through doing the blogging, thinking about the pictures, and having my beauty and breakfast moment the other week that I was reminded to provide myself and my fellow diners with visual, as well as taste, appeal in their meals.
What new favorite blogs have you found through Vegan MoFo?
I wish that I was up to date on the thousands of posts that are available through Google Reader every day; alas, I am not. However, I have enjoyed finding a number of new blogs through contests and the MoFo daily round up. I don't think I have a favorite yet, but I have many that I look forward to perusing more thoroughly over the coming months.
I wish that I was up to date on the thousands of posts that are available through Google Reader every day; alas, I am not. However, I have enjoyed finding a number of new blogs through contests and the MoFo daily round up. I don't think I have a favorite yet, but I have many that I look forward to perusing more thoroughly over the coming months.
If you blog, what’s your favorite MoFo post from your own blog?
I think my favorite dish thus far is the Leek-and-Chard Filled Sweet Potatoes with Mushroom-Pinot Sauce. I think I will make those for future holiday events, as well as the Brussels Breakfast Sandwich.
I think my favorite dish thus far is the Leek-and-Chard Filled Sweet Potatoes with Mushroom-Pinot Sauce. I think I will make those for future holiday events, as well as the Brussels Breakfast Sandwich.
Do you know anyone who has been inspired to go vegan this month? Have you inspired anyone to make the change?
I don't know that I have inspired anyone to go vegan for the entire month or change his/her lifestyle entirely, but I have been encouraged to hear how many people have increased plant-based meals and have plans to try some of the offerings on the blog. I think many people transition slowly, I know I did. I hope that with future blogging about recipes, research, etc., plant-based eating and vegan exploration and commitment will continue to evolve.
How much do you love Vegan Month of Food?!
I suspect that this question was rhetorical, but I had to include it and express my mega-love. Vegan Month of Food -- WOOOOOOOT!
Dinner...and stuff
Today, I had lunch with two dear friends. Our much beloved hostess so kindly and thoughtfully prepared a vegan lunch for us from Veganomicon. This person has always been invested in healthy eating, but I think (and she can correct me if I am wrong) that our discussions about vegan eating have encouraged additional investigation about this lifestyle. Consequently, out of her immense kindness and sense of inquiry, she put together an amazing vegan pasta bake with homemade sauce and tofu ricotta, despite a self-proclaimed preference for baking and hesitancy about cooking. It was so nice to sit back and relax a bit in the kitchen with my only real tasks being to chat, taste, and eat. Hurrah, and thank you again!
Once I got home, I was a bit distracted by my new library loan (EEEE!) and catching up on my blog reading, so I got behind with dinner planning. Then, suddenly, it was time to pick up the hub from the train. He very kindly and enthusiastically was all set to take me to my fave veg. place, but my little cutey puppy gets so excited to go on the ride to the station that I was incapable of turning her down. Then, we literally flipped a coin (best out of 3) to do take out or cook at home...and the homestead won. Thus, a quick pantry dinner with a NEW spice -- Epazote!
I don't know that I have inspired anyone to go vegan for the entire month or change his/her lifestyle entirely, but I have been encouraged to hear how many people have increased plant-based meals and have plans to try some of the offerings on the blog. I think many people transition slowly, I know I did. I hope that with future blogging about recipes, research, etc., plant-based eating and vegan exploration and commitment will continue to evolve.
How much do you love Vegan Month of Food?!
I suspect that this question was rhetorical, but I had to include it and express my mega-love. Vegan Month of Food -- WOOOOOOOT!
Dinner...and stuff
Today, I had lunch with two dear friends. Our much beloved hostess so kindly and thoughtfully prepared a vegan lunch for us from Veganomicon. This person has always been invested in healthy eating, but I think (and she can correct me if I am wrong) that our discussions about vegan eating have encouraged additional investigation about this lifestyle. Consequently, out of her immense kindness and sense of inquiry, she put together an amazing vegan pasta bake with homemade sauce and tofu ricotta, despite a self-proclaimed preference for baking and hesitancy about cooking. It was so nice to sit back and relax a bit in the kitchen with my only real tasks being to chat, taste, and eat. Hurrah, and thank you again!
Once I got home, I was a bit distracted by my new library loan (EEEE!) and catching up on my blog reading, so I got behind with dinner planning. Then, suddenly, it was time to pick up the hub from the train. He very kindly and enthusiastically was all set to take me to my fave veg. place, but my little cutey puppy gets so excited to go on the ride to the station that I was incapable of turning her down. Then, we literally flipped a coin (best out of 3) to do take out or cook at home...and the homestead won. Thus, a quick pantry dinner with a NEW spice -- Epazote!
If the hub had it his way, he would probably just open the can of Amy's veg. refried beans and eat them from the can. I'm not kidding. When I added the corn and a bit of rice, he got nervous that I might mess with the refried perfection. And THEN..., then I came out of the pantry with the unknown spice -- epazote. (I love spice samplers -- so fun to try new things!)
Epazote, according to the Penzey's label, is a standard spice in South American and Mexican cooking and is usually found in larger chunks than the nicely small dried, flakes in my container; there was also a note that it was frequently used in hot and cold bean dishes. Yay -- bean dishes, perfect! So I added a teaspoon or so to the bean mix; I think next time I will try two, because it brought a bit of pepperiness to the beans (not in the hot chili way, but more of the lime zing way). Even though its essence was the merest hint this time around, it was a nice change from relying solely on salsa to add a little flare to a dish, especially when one is having a lazy chef night.
Although not pictured here, I also decided to play with some leftover butternut soup (from previous posting) and added it to my burritos (as my favorite GG quesadilla has butternut squash in it). It was lovely and added that same sweetness that I love about the restaurant dish and a nice creaminess that I was lacking, alas, as I was without avocado. What a fun way to use up some leftovers!
In advance, HAPPY FRIDAY, and I challenge you to try a new spice this weekend too!
K
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