Vegan MoFo Day Fourteen: Quick Post!

Just a quickie because Kevin and I are enjoying Chinese Take Away!

Hope you are all mofoing it up vegan style!

Vegan MoFo Day Thirteen: Give Away!!!

What is better then a free book? How about a free book about nutrition?

The folks at BenBella Books Publishing contacted me and asked if I would like two copies of The China Study, one for me and one for one of my blog readers. But of course!

So, here is the deal, comment on today's post and tell me that you would like a copy of The China Study, which does seem to have had great reviews in The New York Times and other fancy-dancy papers of repute, and Aodhan will select one of you lovely folks to receive the book. I plan to review the book on here, once I have had a chance to give it a read. But, the gist is that it draws a variety of connections between government interest groups and the poor nutrition in the US (which can then be applied to other Western countries I suppose).

Today's Vegan MoFo is a simple lunch that allowed me to use up more of that tasty pumpkin and eat up some brown rice that I was craving like noone's business! I also threw in some edamame....though, they were a bit tasteless. The great news is that I have loads left over for lunch tomorrow.

Today's snack was super nummy and I have Katie at Chocolate Covered Katie to thank for the idea. She often posts about frozen grapes and I finally got around to freezing some grapes last night after our trip to the market. They really are fantastic! Thanks Katie - I will be doing this all the time now!

Vegan MoFo Day Twelve: Tempeh Patties

After reading Bianca's post from last week, I had to give these a try. I wasn't in a recipe following mood, so I decided to skip the instructions in Vegan Brunch - a book which I totally adore - and just decided to wing it.

I steamed some potatoes and tempeh, mashed them together and added (not enough) spice. They were okay, but I think I should have followed some sort of recipe, because I would have liked them to be a bit more tasty...they were just a little bland. But they have loads of potential and I want to play with this combo. Yah for Tempeh.

Vegan MoFo Day Eleven: Pumpkin Hummus and Pumpkin Pasta

It has been a very pumpkinny 24 hours. But, since I don't have my canned pumpkin to celebrate Canadian Thanksgiving with a proper pumpkin pie, I thought I would substitute with some other pumpkin-goodness.


What we came up with was a Pumpkin and Walnut Pasta Sauce for our whole wheat penne, which, to be fair, was the brain child of both of us, but the elbow greese of Mr. VeganCowGirl. I on the other hand take full responsibility for the Pumpkin Hummus I made on a whim today for lunch. It was yummy-nummy and oh my gosh so easy!


I just added some roasted pumpkin slices to my already made hummus and I had an instant pumpkin hummus that worked great on top of a multi-grain bagel. And for the record - it is remarkably difficult to get a good shot of pumpkin pasta!

Vegan MoFo Day Ten: Curried Pan Fried Squash

One of the best things about the Fall is the bevy of Squash (yes, I think Squash deserves Proper Noun status). They are everywhere right now! We have seen them in various colours, sizes, shapes and flavours! I love it!

One of my favourite ways to eat Squash is by pan frying it. Ok, so not the healthiest, or most low-fat way to eat your Squash, but you have to be naughty once and a while (and you will of course notice the bed of spinach underneath). For this particular treat (which I made during our internet down time) I went with curry spices, but you can do just about any combo of spiceygoodness with your fried Squash.

Num Num!

1/2 butternut squash - cut into chunks after the laborious work of peeling it
1/2 yellow onion - diced
2 tbsp of oil (I used olive oil)
curry spices

This isn't hard to prepare at all. Heat your skillet, add your oil, spices and onions. Let the onions turn transluscent before adding your squash. Add your squash and any water you need to keep things cooking, without sticking. I like to let mine get nice and crispy before serving. You could of course do this whole thing in the oven....but it doesn't taste quite the same. I served this with some Seaseme Flavoured Spinach and a Pumpkin Patty.