LAST VEGAN MOFO POST...*SNIFFLE*

I am so proud that I got to be a part of this wonderful group of people here. I've read some superb posts by fellow bloggers, some really dynamic and creative stuff! And it made me want to strive to emulate just a fraction of the greatness I was seeing.

You all are very special. You see the possibilities of a simple carrot and the beauty within it. Be proud of what you have done and will continue to do with whatever your veg background is or will be. Thank you for one of the best months I've certainly ever had before. I think it should really be a bi-annual thing, but I'm not complaining :) At least you would get a taste of seasonal foods on the OTHER side of the year!

Please continue reading. I know I will continue reading more lovely and brilliant blogs in the future. I'm still pumped!

In other news, here's what's on my plate:

I made stuffed and baked mushroom tops from the PETA Vegan College cookbook (except they microwave them).

Basically it's mushroom tops stuffed with bread crumbs, Earth Balance, chives and the stems (finely diced). To that, I added diced black olives, garlic and onion powder and S&P and topped them additionally with mozz. Daiya (and vegan Worcestershire, which was The Hubs' idea). And I baked them. Yum!

And here's dinner from the previous evening. A quick chickpea salad, also from PETA's college cookbook. Just chickpeas, Vegenaise, and chopped celery. I also added fresh dill, sriracha, minced shallot and paprika. And put it on a bun, which actually worked out quite well for me!

Adieu, mon cher Vegan MoFo. Bon soir.

Jes

Under the Weather, Up to My Eyeballs in Garlic

My crap-tastical day started off with a 4:00AM cough attack. I felt better as the day went along, and I feel pretty good now, but it totally ruined my sleep.

The rest of my day (the work part) was not an improvement. Half of the office is out, which is total BS, I was stuck doing Wwwwwaaaaayyyyy more than usual, had one tiny breakdown with 30 minutes to go in the day, and actually counted how many times I considered quiting then and there (I stopped when I reached the 20s). But I've been there for 3 1/2 years and can't leave until I finish my Master's degree (HOPEFULLY) in May. BANE OF MY MOFO EVER-LOVING EXISTENCE.

*breathe* Time for some food, kids.

I FINALLY got some Daiya in the mail yesterday from veganessentials (woot!). However, I went to the Food for Thought supermarket earlier in the day (hadn't been since Feb) and *surprise* found Daiya for only $0.20 more...whatever. GreenAcres Market across town STILL doesn't have Daiya (though I've actively suggested they stock it). Someone needs to do their research there.

So, I made a recipe I've been itching to make all week: Peg @ Learning Vegan's Ooey-Gooey Garlic Bread.

Food just looks prettier in the oven, no?

UhMahGah...it's soooooooooooooooooooooooo good! I added way more scallions, garlic, and garlic powder to the spread, but it was really mofo tasty. I did add too much crushed red pepper flakes to the pizza sauce (you know it's too much when it slowly burns the F out of your lips and won't wipe off), but easily remedied.

"Cheesy" goodness...is it wrong to eat the whole thing?

You guys have to try this. Surriously...

Here's to hoping my health improves substantially for Girls' Nite on Saturday!! I'm going to have to DVR "America's Cutest Cat" on Animal Planet Sat. 9/8c. I'm not a cat person, but I would watch that...

What is your go-to recipe or treatment when you are under the weather?

Jes

Vegenaise: A Love Story

Can I just say how much I love Vegenaise? Can I just shout it from the hills, declare my undying love...for Vegenaise?

Phil thinks it tastes like regular mayo and Miracle Whip had a dairy- and egg-free baby. I think it's the perfect mix between the two flavors. I find that people are split on their mayonaise: they are either for regular mayo, or they are for tangy Miracle Whip. This is the perfect (and cruelty-free) middle.

I did something with Vegenaise tonight , something exciting and new and wonderful.

I put it on my baked potato.

(Look! There's more after this jar's out!!)

I'm coming to learn the versatility of this stuff. It's certainly good on sandwiches, but I figured I would mix in something with it, you know, see what happened.

THIS HAPPENED!!!!!!!!!!!!!!!!!!!!!

Oh holy baby jebus, this was a fantastic baked potato. I know, doesn't seem like a baked potato could be very exciting, but this one rocked my socks off.

I sautéed some onion, green peppers, and red peppers, loaded the baked potato with 3/4 of the mixture, and then I mixed the rest with some Vegenaise and a little garlic-lemon seasoning. Topped it all with green onions and a splash of paprika (Phil's idea). Yum-tastic.

Jes