It’s that time again, everyone. Time for Vegan MoFo 2014 and I couldn’t be more excited! Last year, I got pretty crazy with the Born to Mac MoFo theme and this year I’m taking it to another level with Return of the Mac. It will be hard to beat dishes like Buffalo Chickpea Mac and Mozzarella Mac Deep Dish Pizza, but I’m going to show you guys some pretty drool-worthy creations.
Unfortunately, I haven’t had a lot of time to cook in the last month, so I have just a couple of preview pics for your enjoyment.
You guys! I’m kinda sad that Vegan MoFo is coming to an end. The creativity shown by so many bloggers this month has been mind-blowing and I know that I only scratched the surface, as far as what I read. Bloggers are awesome people, not referring to myself (ha ha!), and watching them put all of their effort into their theme or what-have-you this month is just so cool. I feel like I’m straying a little from the pack by not posting a round-up today, but I may do it tomorrow. Who knows?
What I’ve done here is saved one of my favorites of this month for last. When I was thinking about the execution, look and recipe of this dish I knew that it’d be crazy, and probably pretty tasty. But, I had NO idea how much I was going to love it. I mean, I LOVE the Buffalo Chickpea Mac, but I think this may be tied with it. (Gasp!)
I was really stoked to have finally used a trick that I learned about last year, from a friend that was a Chef at Mohawk Bend. He had made this amazing-looking vegan French Onion Soup and I remember the picture of the bowl and its cheese topper looking impeccable. So, I had to ask, “Mike, what was that?!” and he proceeded to tell me that if you blend cashews with Daiya it totally changes the texture and takes away some of the starchy-ness.
I don’t know why the hell it took me so long to try this out, but I’ve done it, and will damn sure do it again. It was a total success and was a key player in the pizza! Oh yeah, this was also my first time making a deep dish pizza, so that should tell you how easy it was. There’s not too many ingredients and really, letting the dough rise takes the most time; even then, compared to most doughs, it’s pretty short.
Today, I am really excited to have Katie of Vegan Noms here with a delicious pasta recipe for Creamy Miso Alfredo. When Katie came to me with the idea of Freaky Friday and doing guest posts for each other, I thought it was a fantastic idea! It’s always nice to see how other people’s brains work and how their inspiration helps them create something so different. I did a post for her blog, that is not Mac-related (phew!), but is SO, so good. Make sure to check my recipe for Apple Cinnamon Sundaes out!
Hey, everyone! Katie here from Vegan Noms. Vegan MoFo is one of my favorite times of year and being introduced to new vegan bloggers through their inspiring photography, narrative, and creativity in their recipes is, most certainly, the best part of the monthly adventure. I particularly love seeing the different themes folks create – and, what could possibly be better than a month of vegan mac & cheese?!
Although Jackie and I both attended Vida Vegan Con 2013, we did not have the good fortune of meeting and stuffing our faces with vegan treats together (MEGA SAD FACE), however there are always new connections being born from the VVC afterglow. Jackie’s blog is truly an inspiration in every possible way. How lucky is this midwest vegan to do a guest post with Miss Yack Attack?!
Keeping with the brilliant mac & cheese theme, I will share with you my recipe for Creamy Miso Alfredo. Inspired by an old favorite from Vegan Yum Yum, this variation incorporates the nutty flavor of cashews, the cheesy tang of miso, and the complexity of Dijon. A few ingredients combine to create a comfort food sure to satisfy the need for a creamy pasta dish. Serve this over a bed of steamed kale for a nutritional pop, add in peas or broccoli, douse the final product with extra nooch – this recipe can be very versatile. I hope you enjoy and drop by the blog to say hello!
Now, here’s a recipe based almost solely on feelings of nostalgia, or Noshtalgia, as the cute and clever Amey as so dubbed her theme (so many cool posts, btw!). I think it’s a little hard to find someone who didn’t have macaroni and cheese with hot dogs sliced up in it. Like, here’s this awesome cheesy mess of a pasta dish, let’s throw some salty, hot dog mystery meat in it. Yaaaay!
But, really, I loved it. It has been YEARS since I’ve had something like it. When my friend Tristan and I were coming up with Born to Mac recipe ideas, he had an idea of a macaroni corn dog. Now, just think about that for a second. It doesn’t really make a whole lot of sense, and there are a few different ways that you could interpret that title. Eventually, I took it and turned it into these macaroni bites because they are awesome, fun, and easier to make than I imagine a macaroni corn dog would be.
That’s not to say that I wont take on that challenge further down the line, but that takes some interesting planning and maybe some denying of physics to make happen. I picture these bites being a totally hit on game day, since I know some of you watch football, or just snack on food while the games are playing in the background like I do. Their just a little crumbly so I feel that they are better eaten with a fork, but if you’re down to get messy, treat ‘em like finger foods.
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like me to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!