It’s that time of year again…Vegan MoFo!
Not like I was aware of Vegan MoFo I or II, but this year I am more than happy to spread the love during this vegan month of eating by taking special care to highlight the vegan deliciousness that actually plays a pretty regular part in my daily eats. If you’d like to be included amongst other participating blogs, you can sign up here! And you needn’t be vegan. I’m not, though it probably appears otherwise. For me, this month means I won’t hesitate to throw that word around a little more, though I doubt we’ll see much change in the eats! It’ll be fairly telling, I think—we’ll see just how vegan my habits are these days, now that I’m actually paying attention.
On that note, we can be quite sure that the photos below contain vegan treats because their inspiration came straight from one of my favorite vegans, VeggieGirl!
This morning at breakfast time, I was noticing a neglected jar of Spicy Maple Fig Spread, which reminded me of Liz’s various fig spread blondie recipes, which consequently made me really want to eat fig spread blondies. I didn’t so much have any on hand, as it turned out. Fancy that! So I decided to incorporate the flavors into my oats instead.
- 1/4 cup each rolled oats, oat bran and wheat bran
- 1 cup water
- 1/2 cup unsweetened hemp milk
- 1/2 frozen banana, melted a la Katie
- raw crunch almond butter and Spicy Maple Fig Spread as toppings
I cooked this mish-mosh of grains on the stove in the usual way, and it yielded the great heap of satisfying oatiness that I love so dearly.
I should also note that I added a drizzle of maple syrup post-photo shoot.
All swirled together…
And yet…it was NO blondie, that’s for dang sure!
My craving yet unsatisfied, I turned to the VeggieGirl archives for the real thing.
After a quick trip to the grocery store and a minute or forty in the kitchen, I had myself a Pumpkin Carob Loaf. I followed the recipe exactly, only I substituted five chopped dates for the caramel candies in the recipe. I also had blondies on the brain, so I baked it in a 8x8 pan instead of a loaf. 30 minutes to perfection!
Now, you may or may not have heard, but this very recipe is a contender in PhamFatale’s bread contest! No obligation to vote, but…
Do you think you could take me at my word that it was pretty flippin’ sweet?
Perhaps some homemade raw vegan ice cream could persuade you.
That’s what I said: HOMEMADE raw vegan vanilla ice cream. You read it right. Homemade, and without an ice cream maker. From just coconut, cashews and other sweet (but clean!) stuff. I might be just a little proud of myself right now.
I might also be holding the recipe hostage for the moment. Oh, the humanity! No worries, I’ll cough it up, and you will wonder why you’ve been forking over $5-$20 per pint for other raw vegan ice creams. Well, if you do that kind of thing in the first place, that is. I would never!
Ok maybe I
Happy Vegan MoFo! I hope you get to celebrate it in your own way. Or just feel free to do it my way: dessert first. :)