Vegan MoFo 2013 Final Roundup
I cannot believe another MoFo has (nearly) come and gone. I also cannot believe I kept up this year! I did not have high expectations for myself going into it because of all my other commitments, but I was able to post 6 times a week – yay! I have to admit that I’ve been in sort of a food rut lately (not recipe creation, but my day-to-day meals), but I’m happy to report that I had all 4 burners going this morning before 8am – winning!
Though our lovely staycation is over, I wanted to do one final roundup of my favorite MoFo posts from this week – enjoy!
These chocolate chip double doozies from Cadry’s Kitchen look absolutely drool-worthy! I’ve never had one of these, but I don’t think I need a point of reference to understand how tasty they are and how they could bring back childhood memories. Yum!
Now here’s a recipe that brings back memories for me. Jackie’s Mac ‘n Cheese Veggie Dog Bites are a beautiful representation of a meal I had often as a child, mac ‘n cheese with hot dogs. My parents were both fairly poor growing up and we didn’t always have a ton of money, but even when we did, dishes like this were still in rotation. I love how Jackie shows how fancy you can make even the lowliest of dishes.
Olives for Dinner always makes the loveliest dishes. They are beautiful and they look like they should be featured in a full-color spread in a Bon Appetite. I have to admit that I had no clue what panisse was, but that didn’t stop me from wanting to make their Panisse with Garlic Ginger Sauce! (Turns out it’s a fried chickpea flour cake.)
Lately I’ve been craving Asian food, but I struggle making it at home sometimes – it seems so complex. However, this Tofu, Miso Udon Soup looks simple and has all of the flavors I love! I also really like how this recipe is for one. I never think about making soup for one, and since I usually think cooking for one is obnoxious, having a few go-to recipes for when the husband is gone is awesome!
When the husband and I first got married, we had some, shall we say, interesting, eating habits. Scalloped potatoes from a box, Totino’s pizzas, ramen (not the fancy kind), and Hamburger Helper. Yeah, I told you it was interesting. Though those days are long gone, we still sometimes miss the nostalgia of it all. These Cheesy Scalloped Potatoes use squash for the creaminess, and I think that’s an excellent way to transform a not-so-healthy recipe into one that actually has some nutritious value. Also, it just looks dang good. So there’s that.
I have a couple of bonus posts/destinations for you to finish up the month of September and Vegan MoFo, so be sure to check back tomorrow!