Vegan MoFo 2012

A globally inspired vegan food blog by Erin Wysocarski with photography by Jeff Wysocarski. Recipes focus on vegan seafood and comfort food classics.

As I mentioned in my introduction to VeganMofo, my semi-theme/focus is using ingredients from our CSA. Today's post is about beets! As a child, my Mom would often serve me beets and I loved them! She would prepare them pickled, roasted, or raw. I like beets in any vegan fashion. In recent times, I have been enjoying them raw. It is only recently though that I have started cooking with beets again. It is not for a lack of liking them, but because I have always been afraid that I would stain…

Yesterday I indulged myself to a trip to one of those fun Halloween stores. You know, those pop up stores that appear in empty warehouses or stores come September, full of costumes, decorations and…

The moment you got home right after trick-or-treating was always the highlight of the night, wasn't it? For me, there was no time wasted when I would rush into the living room floor, dump out the sugary loot, and then proceed to divide the candy into 2 piles: the good stash vs. the crappy stuff (which,…

Vegan salted caramel brownies are so simple to make. Blend together all of the ingredients for the salted caramel then mix with almond flour and bake!

I make these bars two different ways depending on the company I'm serving. I make the first version for my family, it's oil free and uses less sweetener so it tastes a bit healthier and results in a more cake-like cookie but is still delicious! The second version is good for convincing company that being…

This post is dedicated to my Mom. Whenever we chat on the phone, she likes to ask me how I am doing eating through my pantry. Are you still eating all your noodles? What about your beans? I’v…

vegan lemon crème & crumble i adapted this recipe from “the sprouted kitchen” cookbook. my first time making this recipe i used cornmeal, as suggested, but it made everything gritty. the second batch,...

Here's tonight's dinner... well Chef Bab didn't really help all that much (he's more of an inspirational chef than functional one). I, Peggy, made tempeh "tuna" melts. The bread is from the other day, the cheez is from Ultimate Uncheese cookbook, recipe --> Gooey Grilled Cheez. This is a great, quick noochy cheez sauce/spread. I also whipped up some tempeh tuna salad. I greased the bread up with some EB, layered on the yummy cheez and the tempeh salad, then grilled in a castiron skillet. I…

Pear and Ginger Ricotta Cheesecake with Salted Caramel Drizzle via Manifest Vegan

As promised. In spite of a computer malfunction. Sigh. Really? Yes. One head's up warning. There is a weird ingredient that will make you think, "No WAY! I am not making this pie." Five unsuspecting guinea pig friends said that this is the best pie they've ever eaten, four of them solidly omnivore and peanut butter chocolate fans. The creaminess in unbelievable, you will never, never, never guess the strange thing is in here. Okay. Disclaimer over. Amazing Snicker's Pie Crust: 2 Cups salted…

Woo-hoo! Jackpot! Since my thoughts are on tofu, I stopped randomly at my favorite Asian grocer tonight, and they had just filled the bulk b...

A globally inspired vegan food blog by Erin Wysocarski with photography by Jeff Wysocarski. Recipes focus on vegan seafood and comfort food classics.

So we all have colds in Casa del Kitchen Operas right now… so it was time for spicy soup. Our usual cold remedy of choice is either a big bowl of Tom Yum with Brown Rice Vermicelli or Miso &a…

Growing up, my mother was a total Halloween pusher. This probably explains my undeniable love for the holiday. Must be hereditary–it’s in my blood… It was never good enough that I…