Hi everyone! Today I made the “Cook It For Your Love” sausage saute from Fake Meat & True Love (Vegan MoFo 2017). This was a fun one because it included a few new-to-me things – polenta and patty pan squash, as well as the Krakow Nights seasoning from Penzeys Spices, which I used on broccoli instead of broccolini. I wasn’t as much a fan of the polenta as I’d hoped to be, but overall it was still a great meal!
Last night, Cringer and Daisy had an epic battle for the box (even though there are plenty of boxes, they always want the one the other is in). Daisy, to be fair, had been in this one first. After Cringer stole it from her, I found Daisy looming over, plotting to steal it back…
She jumped down, and it soon turned to fisticuffs…
And Daisy stood up and dared Cringer to try anything further…
And Cringer left…
A victorious Daisy…
Peace. :)
Hi everyone, and happy Vegan Month of Food! Today’s prompt is: “Tell us a bit about you, your veganism, and what you like to cook and eat!”
Me: I’m Julie! I'm 28 years old, and I like reading, writing, sketching, photography, growing veggies in my garden, and spending time out in nature, especially if I’m exploring the trails – and old ruins! – along the Schuylkill River and French Creek. I’m married to Zach, and we live with three kitties: Leela, who we adopted through The Grannie Project in August 2014, and the sisters Cringer and Daisy, who we took in from Zach’s family in September 2015 when they needed a home.
My veganism: I’ve been vegan for 8 years now; I don’t know my exact “veganniversary” since I went vegan from vegetarian over the course of several months, but I think it’s probably somewhere around May 2010? I was first motivated by concern for the animals, and I remain vegan for the animals. Often when people find out that I’m vegan, they say, “Oh, you must be so healthy!” To which I generally respond with some rambly version of, “I guess? I mean, I certainly eat more vegetables and a greater variety of food now than I did before, but that’s not why I’m doing it, and I still eat a fair amount of ‘junk food’ as long as it’s vegan.” But then people are confused – why would you be vegan if not for your health? – so I explain that it’s an ethical thing for me, that I care about animals and don’t want to harm them; most people tend to accept that and move on without a debate (at least in my recent experience).
What I like to cook and eat: For cooking, my main question is, is it (relatively) simple to make? If so, I’ll give it a try. For eating, if it’s tasty, I’m there; I’m not very complicated about food, haha! I tend to follow other people’s recipes when I’m cooking because I’m not the best at coming up with my own, though I do have a few good ones, if I do say so myself. And in the spirit of keeping it simple for the start of Vegan MoFo, here’s a recent dinner I made: jasmine rice (which I microwaved) and Gardein porkless bites and green bell pepper (which I cooked together on the stovetop).
What Vegan MoFo will look like here at My Apologies for the Novel: I’ve followed the daily prompts for the past three Vegan MoFo’s, and in the past, I’ve also done weekly themes, too – nostalgia week, Parks & Recreation, cookbook week, dollar store vegan, health food store vegan, and The Veganlist (veganized recipes from The Blacklist hehe) – but this will be my first year of doing a month-long theme. I always bookmark a ton of recipes during Vegan MoFo, and I do a fairly good job of trying new recipes throughout the year (I aim to do at least one new recipe a week, though that doesn’t always work out). Even so, I still have so many recipes I’ve meant to try but just have never gotten around to, so that led me to my theme of Bookmarked Recipes of Vegan MoFo Past! This month, I’ll try 28 recipes that people have shared in previous years; I’m sure they’ll look familiar if you’ve participated in Vegan MoFo for a while, hehe!
I’ll wrap it up today’s post with a kitty picture; here’s Daisy napping in the cat tower…
Peace. :)
This week's post features the Tofurky Italian sausage. The first way I prepared it was to saute it with canola oil, and, once browned, to add half of a yellow bell pepper, diced. (Served with collard greens.)
The slight variation the second time was to add ¼ tsp of my Old Bay seasoning mix to the sausage and pepper.
Another way I made the sausage was to saute it in canola oil and then stir it into whole wheat rotini pasta with spaghetti sauce and Daiya mozzarella.
The slight variation on this was to add garlic salt to the sausage, and nutritional yeast to the sauce.
Here's Buttons & Leela, cute as always.
Peace. :)
