Tag Archives: mofo

Chili Fiesta Mac ‘n’ Cheese

A couple of weeks ago, I went to a pretty cool showcase/luau put on by Follow Your Heart, to show off their new cheese shreds. To be honest, I had already tried them at Expo West, in March, and was totally enamored. So, it only took a little convincing to get me to make that 54-mile one way trip.

The day of was a warm one, a lot like today has been; but in Chatsworth near Canoga Park, it was 102ΒΊF. Talk about hot! When I showed up at their factory, the event was held outside (!!!),Β  but they provided plenty of libations to keep people hydrated and cool. Plus, there were some beers from Angel City Brewery and the Vegan Vine, both of which were very good.

There were tons of bite-sized treats served, ranging from the cutest mini-tacos to grilled cheese bites, to baked mac and cheese. Not to mention, they were relentless with the trays of food. I had to abstain from eating for a bit because I was getting full off of these mini-meals! Don’t get me wrong, that is not a complaint, it’s more of a surprise; especially since a different event that I went to the week before left me hungry, and I had to go eat afterward. FYH, you’re doing it right!

Since I had brought my friend Jess, from The Vedge App, to the part-ay, we joined the second group from a tour around the facility. This meant seeing their supplies, distribution center and walk-in refrigerators (which were very welcoming to all of us sweaty vegans). It was at the event that I found out about a crazy recipe contest that they’re doing on their site, where you can win some awesome prizes.

Obviously, this recipe was destiny, because duh, it’s Born to Mac MoFo and delicious cheese shreds need to be used! So, I went to my nearest WholeFoods and got their Fiesta Shreds, which are very much like pepperjack. To be honest, I like them better than the Daiya ones (GASP!), even straight out of the bag they have a better texture.

Now I have this hearty, flavorful mac ‘n’ cheese/chili mash-up dish that will be great for the cooler temps coming around. I added a good amount of veggies into this chili so that it’s not SUPER heavy and because it tastes great, obviously. πŸ˜‰

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Filed under Savory Recipes, Vegan MOFO!

Halloween & Sugar Cookies!

Happy Halloween, everybody! I love the creativity involved in this holiday but, because it’s officially here, it means that Vegan MOFO 2011 is over! Boooo! Overall, it’s been fun sharing my adventures with everyone and finding out about the hundreds of cool vegan blogs out there. I can’t be too sad that it’s over knowing that I will continue, business as usual, posting on a consistent basis and meeting new bloggers! That being said, let us continue on to the delicious sugar cookies that I made for my friend’s pumpkin carving party on Saturday.

I was in a bit of a rush on Saturday, so this delicious treat was the amalgamation of a couple of different recipes. The sugar cookie recipe that I used was one that I found over at Chez Betty, whose heart cookies look adorable! The only thing that I did differently was half the recipe and roll out the dough to used cookie cutters after I took it out of the refrigerator.

Next, I tried to figure out what to do with the decorations; was I going to use sprinkles? Was it going to be topped with icing? What flavor would the icing be? Oh, the hard decisions you have to make when baking! πŸ˜‰ I started winging it, and this is where things get a little hazy as far as recipes go. The icing started out more as whipped frosting of the butter cream variety, then turned into a weird mess, then finally into chocolate-y goodness.

If I were to do this again, instead of whipping everything up and then microwaving it into an icing, I’d make this in a pan! So, I’ll give you an estimated recipe of what worked for me and if you try it out let me know how it goes. >_<


  • 4 Tbsp. Earth Balance
  • 1 1/2 Cups Organic Powdered Sugar
  • 1/2 Cup Cocoa Powder
  • 1 1/2 tsp. Vanilla Extract
  • 1/4 Cup Non-Dairy Milk
  • Pinch of Salt


  1. Heat Earth Balance over medium head until melted. Mix powdered sugar and cocoa powder together in a bowl and then slowly stir it into the melted Earth Balance until it is well combined. Add salt and vanilla to the mixture and as much of the non-dairy milk as necessary to make the icing liquid-y.
  2. Take the icing off of the heat and let cool for a few minutes, making sure to stir it occasionally so that it cools evenly. Then either pour a little icing at a time over the sugar cookies or dip the top face of the cookie into the icing. Make sure to ice the cookies over a plate or parchment/wax paper.
  3. Refrigerate for 20-30 minutes before stacking the cookies if you are planning on bringing them with you to a party!

Even after the stressing out about the unique way of icing these cookies, I brought them over to Sarah’s and everybody loved them! I probably should have made the whole recipe, but I think it’s better this way (with less cookies in my belly!).

I also brought another dish to the party, but I won’t be sharing that with you until later this week, perhaps tomorrow? :) Instead, I will leave you with the end result of our pumpkin carving party! One pumpkin is a tad NSFW, and was not done by me! Can you guess which one is mine?




Well, of course it would be the one with vegan pizza and beer on it! And my blog initials, too, dang I’m such a nerd! πŸ˜€

Again, Happy Halloween, everyone and I hope that you had a great weekend and Vegan MOFO! Stay safe and eat lots of vegan treats, I will probably just stuff my face with pumpkin beer and butter pecan icecream. πŸ˜‰


Filed under Holidays, Sweet Recipes, Vegan MOFO!

Review: Vinnie’s Pizzeria in Greenpoint, NY.

I can’t remember exactly how it was that I heard about Vinnie’s Pizzeria but, my goodness, I’m so glad that I went there. The first time I had their pizza was at their Greenpoint location with my cousin. We were both starving and walked quite a ways to the pizzeria and were welcomed by the strong aroma of fresh pizza and garlic (I’m drooling just thinking about it!). They have a wide selection of omnivore and vegan pizzas, and will top any of the vegan slices with daiya if you’d like.

After talking with one of the guys that works there, I picked out the SUPER LOADED Veggie pizza and had them put Daiya Mozzarella on top of it, along with the T. Hanks BBQ Chicken Pizza. Both slices were SO good, honestly some of the best pizza I’ve ever had, besides my homemade pizza of course. πŸ˜‰

The Veggie slice was topped with steamed broccoli, artichoke hearts, black olives, oven-roasted bell peppers, garlic sauteed spinach, onions, and mushrooms; I told you it was loaded! The T. Hanks slice was covered in mozzarella and cheddar shreds, BBQ chicken, red onion and BBQ Sauce; look at that picture and tell me that you’re not drooling!

The next time I went to Vinnie’s was with my boyfriend, and we made a late night stop by the Williamsburg location. I went against my craving for a gooey, cheesy daiya covered slice of pizza pie and went with a BBA slice topped with black beans, avocado slices, pico de gallo and faux feta. And on the side? Gluttony! Kidding… sort of. πŸ˜€ It was actually a faux ham and cheese roll paired with marinara sauce. Yum!

I’d have to say, I did love the ham roll and the pizza was good; but, I loved the Greenpoint location better. The people that worked there were super down to earth and it was more of a family spot, as opposed to the slightly obnoxious, hipster crowd of the Williamsburg location. I strongly recommend that you head over to the location nearest to you!


Filed under Dining Out, Reviews, Vegan MOFO!

Spaghetti Squash with Marinara & Focaccia

Let me start off by saying that it’s quite obvious that I’m a squash lover. Most of my family and friends are aware of this and if you didn’t know it yet, you soon will! I love all types of squash; the light and crisp summer squashes, the hearty fall and winter squashes with their hard shells and squashes with unique textures that are great for substituting noodles in pasta dishes!

The post today is about how much I love spaghetti squash and a great marinara sauce for it. Spaghetti squash is great for casseroles as well as pseudo pasta dishes, and is so easy to prepare that you’ll wonder why you even bothered to boil some starchy store bought noodles for your awesome sauce (whichever one you like). I prefer to bake mine, but if I’m running out of time I use the microwave; so now you have no excuses NOT to use this wonderful specimen of a squash. πŸ˜‰

I made this dish while in New York, so that my cousin could try out some of my cooking. It went terrifically with the Mediterranean Focaccia that I made, and the crisp romaine salad with yellow cherry tomatoes and fresh mushrooms. This dish would also be great with some garlic bread and putting black olives in the marinara would definitely take it up a notch!

Ingredients (Servings: 4)

  • 6 Medium-Sized Tomatoes, Roughly Chopped
  • 10 Pieces of Sun Dried Tomato
  • 1 Tbsp. Olive Oil
  • 3 Cloves of Garlic
  • 1/4 Cup White Onions, Diced
  • 4 Button Mushrooms, Chopped
  • 1/2 tsp. Dried Oregano
  • 1/2 tsp. Dried Basil
  • 1/4 tsp. Dried Parsley
  • 1/4 tsp. Crushed Red Pepper
  • Salt to Taste
  • 1 Medium-Sized Spaghetti Squash, Roughly 4 Cups Once Scraped Out


  1. Wash off your spaghetti squash and slice it in half. Place face down on a baking dish and fill the bottom with water until it is about 1/4″ high and poke several holes in the rind with a fork. Bake at 350Β°F for about 25-30 minutes or until the rind is soft when you poke it.
  2. While that is baking, heat the olive oil in a large pan over medium heat. Saute garlic and onion in oil until the onions are clear. In the meantime place the fresh and the sun dried tomatoes into a food processor or blender and puree until completely smooth, you may need to do this in two batches depending on how big your appliance is.
  3. Pour the tomato mixture into the pan along with the mushrooms and herbs/spices. Stir together and let simmer for 15 minutes over low heat, stirring occasionally.
  4. When the spaghetti squash is done baking, what 5-10 minutes for it to cool slightly and scrape out the insides with a fork. Drain it in a colander if there is a lot of excess moisture, then mix it into the marinara sauce. Serve warm and top with a pinch of nutritional yeast if you want the same effect as Parmesan cheese.


Filed under Healthy Recipes, Savory Recipes, Vegan MOFO!