We’ll folks, we’ve made it through the first week of Vegan MoFo 2017. And what a week it’s been. It’s been really fantastic to see so many people participating in this year’s event, and the food that they’ve been making has been fantastic. If you haven’t had the chance yet, head over to VeganMoFo and check out some of the other participants.
In case you missed something from Two Happy Rabbits this week, we wanted to offer you a quick recap of the fun food we’ve put together.
Day 1 – Update the boring restaurant vegan option
We made a twist on the boring pasta and vegetables masquerading as Pasta Primavera that we’ve all been served before. We did a seasonal dish of Linguine with a creamy corn sauce, charred tomatoes and baby spinach. Simple and fresh.
Day 2 – Junk Food!
I still think my body is recovering from sugar overload of our homemade funnel cakes topped with a not-to-be-missed-so-easy-it-hurts pumpkin pie ice cream, pecan pralines and caramel sauce. Ok, it’s a lot of work to make all the parts. But, it was really good!
Day 3 – Where do get your protein?
Seriously, people still ask that. We answered with a protein packed salad of Farro, Quinoa and Chickpeas with fresh seasonal vegetables, and the star of this dish, a mint and pumpkinseed pesto vinaigrette. Make the dressing, you owe it to yourself.
Day 4 – Improve on the worst catered meal you’ve had
I was at one networking event where the only vegan item available was a vegetable tray, loaded with ‘baby’ carrots, celery, raw broccoli and old, raw cauliflower. With regular ranch dip to boot. There are other vegetables! Here’s a nicer tray, with a vegan caramelized onion dip, too.
Day 5 – What would you serve someone transitioning to a vegan lifestyle to help them adjust?
Why a hearty baked pasta dish, of course. We made our own tofu ricotta and tomato sauce for this baked cannelloni, and it makes a big difference. So good, you’ll never miss the dairy.
Day 6 – All about vegan cheese
We used the same ricotta recipe from the cannelloni to showcase my favourite mushroom, the Chanterelle! We prepared the classic French combination of slow roasted mushrooms with ricotta, all served on some thick-cut sourdough bread. I could literally eat this every day.
Day 6 Bonus!
We sat down with the Fresh Start Fauxmage founder to learn about her fantastic new dairy-free cheeses. We also made four recipes that all included her cheeses.
Day 7 – An original vegan dish that does not rely on mock meats or ‘veganizing’
We love a good taco! So this was a perfect opportunity to make something unique. Pasilla chili braised mushroom tacos with a toping of roasted walnuts and fresh dill.
Day 8 – You do make friends with salad!
You do, you really do. Especially if you use great ingredients. Case in point, here’s a salad of asparagus, peas and tomatoes that is perfect during the early summer when you can get everything at your local farmers market.
Day 8 Bonus!
Haven’t had Ambrosia salad in years? Us too. Lots of canned fruit and a pile of mini Dandy’s marshmallows and you are in heaven.
That’s it for the first week of Vegan Mofo 2017. Keep checking in to see what’s still to come. Remember, it goes all month long and we will have at least one new post and recipe each day.
Like what you’ve seen so far? We love to hear from you, so please leave a comment below. Want even more from us? Join our email newsletter. We have a surprise for subscribers later this week!