Not sticking with the vegan mofo themes again, but to answer the question, I’d def serve Obama my awesome vegan mac and cheese. It’s my most requested recipe among my friends and anyone that ends up at a dinner party where I bring it! Working on that traditional local dish now. I have a lot of non-traditional food in the fridge that needs to be used up so it might not happen now…
Most importantly, for all you vegan travelers and weekend getawayers, I just published a:
This list is sorted by country and city and contains every vegetarian and vegan hostels, AirBnB, hotel, guesthouse, etc, I could find, including a description and prices all on one page for your travel inspiration. It took a lot of work, but I had a lot of fun making this list and even discovered some places relatively nearby that I had no idea existed, so that’s exciting! My bucketlist has definitely grown a bit and there are some really quirky places out there. I consider it research for when I open my own vegan hostel/b&b…
Besides that, I’ve been going back and updating some of my vegan guides, especially my Vegan Berlin Guide, Prague Guide, Budapest Guide and Dubai Guide. I added a vegan fashion section to the Berlin one and specific hostels and hotels to stay at in the other ones, so they should be even more comprehensive now. The Berlin one lists meetups and social groups too, and I hope to add that to the others as well.
If you’re new to the blog or just here for mofo, you may also want to check out my Vegan Travel/Posts by Location Page, follow my American Vegan Roadtrip, or, if you’re just here for the food, start with my Reader Favorites!
I’ve been doing quite well at cooking at home lately, we’ll see if I keep up with it after I start my new full-time job October 1st!
The end of the summer means everything is finally in season, which means the fruits and vegetables in Berlin actually taste good. I made the most of it by eating lots of salads. I love my salads with sprouts and I like tasting a vegan chicken schnitzel sliced on top. Also good in wrap form!
I made this super simple curry from Mark Bittman twice already. I use red lentils instead of brown, but maybe I’ll try it with brown one day. I usually add sweet potatoes or carrots too and serve with brown rice. Really easy and yum!
Inspired by my recent trip to my friend’s Gulliver’s house in England, who always makes a really awesome pan fried vegan frittata/omelet thing from chickpea flour with veggies and vegan cheese, I gave it a go myself. I just mixed the chickpea flour with salt, some oil and water until it was a a thin paste, sauteed some onions and garlic, poured the chickpea mixture on top, topped with veggies and vegan cheese and cooked on the stove top covered on low until ready. Easy and yum!
I’ve been doing some freezer clean out, as I tend to pick up things that look interesting then store them there for ages. This time it was some cabbage and mushroom pierogies. I just boiled them then ate them with salad and some red and green cabbage cooked down with apples. I will say I like pierogies a lot better when they have potato in them or when they’re fresh, but these were okay. I have a whole other bag still, might try in a soup! I wasn’t a huge fan of the cabbage mixture, so I won’t post the recipe.
I bought this awesome Julienne Peeler on an impulse the other day while purchasing a Brita pitcher. I thought I needed a fancy contraption to make zucchini noodles but apparently not! This bad photo is from zucchini noodles mixed with brown rice quinoa pasta, in red pesto sauce with homemade vegan meatballs topped with vegan cheese. It was awesome. I used Chef Chloe’s meatball sliders recipe because I had brown rice to use up. It was good, but not my ideal meatball for my personal tastes. I might try it with gluten instead of flour next time for a more meaty texture. Worked out for this recipe though!
Sometimes you just want to eat potatoes. I can never find big potatoes in Berlin so I just boiled some small ones, smashed them, then topped them with some vegan cheese a friend left at my flat and oil and broiled them in the toaster oven. Served with salad again. Simple and yum!
I still have a bag of Leaheys cheese sauce powder kicking about from when I did my big vegan roadtrip in the US. I made it, tossed with some pasta and melted in some Daiya, served with steamed broccoli of course. It was almost too cheesy for me!
Another freezer meal. I got these potato puff pasty vegan bites months ago (see my Vegan Finds at Kaufland post). Finally made them for breakfast. No shame.
Most importantly, I FINALLY tried the potato carrot cheese recipe from Veggie on a Penny! Excuse my language, but holy. shit. I was sooooo skeptical of it when everyone was raving. I just assumed all the people singing its praise were super healthy “I only ever eat vegetables and never crave sweets” perfect vegans because you can’t possibly make a really awesome vegan cheese from carrots and potatoes can you?! I was wrong. I judged prematurly. This stuff is actually awesome, even a bit stretchy. I read on someone elses blog that it works because the cell walls of potatoes release starches when they’re destroyed (re: food processed). Sorry potato cell walls, but DAMN. You so good when you break down! So really I’ve basically eaten nachos for the last three nights. Sorry, not sorry.
I’m also gonna count this as my mofo late summer food because all the veggies came from my grocery delivery. The grocery delivery only delivers local foods, thus all of the veggies must be late summer foods!