Vegan Mofo is almost upon us, and though I had a grand time last year writing posts and trying to keep up with the vegan food blogging world, this year, it seems like it is an impossible task. My regular job is demanding and busy, and does not allow time for clear, concise food writing.
Category: Vegan Mofo
One of my favorite tools in the kitchen is the microplane. They come in a couple of different forms, and whatever variety you use, they are great to have. Microplanes can grate ginger, and whole nutmeg, zest lemons, limes and oranges, and mince garlic. Once you grasp how to use this little gem to grate fresh nutmeg, you’ll never buy ground nutmeg again.
Was it ambitious of me to take on writing five days a week through the month of October? I have so much to write about yet I sit here, looking for a topic, trying to find a subject on food, and the best I can come up with is that I am not as inspired as I want to be about food. Maybe it’s because I am tired, and maybe it’s because I’m not cooking as much. Still, I love to write, and am excited at the prospect of keeping this up through the rest of the month.
1) How do you get nutrients in a vegan/vegetarian diet?
2) Why don’t vegans eat honey?
3) Isn’t being vegan just like being a vegetarian?
These are the tops questions that come up in discussions about vegan cuisine. It is getting almost as old as the top three questions about being a lesbian (people don’t ask me these questions any more, we are a little more educated as a population).
Turmeric is called the Golden Spice. It is a root, a rhizome of a plant in the ginger family. Turmeric is used as a spice, a coloring, and an healing herb. Its uses date back at least 4,000 years.
Turmeric needs rainy, wet places to grow. Once harvested, it is boiled, dried in ovens, and then pounded into a powder. Once in powder form, it is used in the process of dying fabrics, and in the kitchen as a main ingredient in most curries, and subzies (vegetables).
The buzz words are local, fresh, and seasonal. Food that is grown in your own backyard. I have a fantasy that someday I can grow the food I cook. But alas, there are reasons for divisional labor in our society. It takes as much time to take care of the crops as it does to cook.
I struggled for years with being full on vegan. I had all sorts of excuses. As the years progressed I would fall back to consuming meat and animal food products like butter, eggs, and cream. I love that stuff. It is my comfort food. The other reason was that I couldn’t find any decent vegan food on the grocery store shelves. Frozen dinners and canned food usually had some animal food in it. It was near impossible to get good prepared meals. So I had to cook the food myself, or eat what was on the shelves.
October 1st begins Vegan Mofo, the vegan food blogging event of the year. This fantastic awareness raising event was started by the Post Punk Kitchen as an homage to NaNoWriMo. PPK was created by Isa Chandra Moskowitz, in 2005, and quickly escalated into a place where vegans could write and talk about vegan cuisine in a safe and happy place. Isa has also written several awesome cookbooks. You should check them out.