What exactly is VeganMoFo?
Well, about three years ago,popular vegan chef Isa Chandra Moskowitz gathered up vegans of the world to celebrate their way of life with Vegan Month of Food (or VeganMoFo.) It was her way of putting a spin on NaNoWriMo, which is the National Novel Writing Month that takes place in November.
In 2007, vegan writers and bloggers united for the month of November to share tips, tricks and recipes, and in 2008, the project permanently moved to the month of October.
And here we are, October 1, 2009. Vegans have begun their invasion of the Web, posting recipes and mouth-watering pictures of their creations.
Yes, I am a vegan. What started as a test of will five months ago turned into a life-saving technique that has helped ease the pain from a chronic condition. As more and more people have become vegan, whether because of health reasons or from a natural concern with nature, the Web has exploded with resources.
Being vegan also is an eco-step in the right direction. Vegans don’t eat meat, which cuts their contribution toward a heavily environmentally hurting industry (meat producing), they don’t eat dairy or cheese, which also reduces this contribution, they worry about pesticides and chemicals because of their huge intake of vegetables and fruits, and they tend to buy eco-friendly items because these items did not hurt the animals they so dearly love and honor.
So, let’s kick off VeganMoFo together! It’s OK if you aren’t a vegan or even a vegetarian! Use this month as part of Meatless Mondays, which is an effort to get families eating healthier. Hey, even President Barack Obama is encouraging going meatless.
Awhile ago, I made Vegetable Stew with Her Dumplings, vegan-style. I got the recipe off of Betty Crocker, but knew I couldn’t handle the dairy or chicken stock that was part of the recipe. So, here is my spin on this yummy autumn-time meal, which is perfect as the cooler weather seems to be sweeping in (at least on the Northeast side!)
Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings
1 medium onion, chopped (1/2 cup)
1 tablespoon vegetable oil
1/2 cup uncooked orzo or rosamarina pasta
1 carton (32 ounces) of vegetable broth (make sure they did not add any type of animal product, or to be on the safe side, make your own or buy vegan vegetable cubes.)
1 teaspoon ground mustard
1 bag (16 ounces) frozen sweet peas, potatoes and carrots, thawed (or fresh)
1 can (15 to 16 ounces) great northern beans, rinsed and drained
1 cup Bisquick Heart Smart mix (or any other biscuit mix, but just make sure there is only the dry ingredients and does not contain eggs or milk.)
2/3 cup cornmeal
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
2/3 cup soy milk (I bet almond, hemp or any other type would be just as good.)
1. Cook onion in oil in Dutch oven over medium heat, stirring occasionally, until crisp-tender.
2. Stir in pasta, broth, mustard, vegetables and beans. Heat to boiling, stirring occasionally.
3. Stir together Bisquick mix, cornmeal, oregano and basil. Stir in soy milk just until dry ingredients are moistened.
4. Drop dough by tablespoonfuls onto boiling stew; reduce heat to low. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
Additional resources: To add your name to the list of vegan writers for VeganMoFo, contact Kittee at Cake Maker to the Stars.
The awesome people at Post Punk Kitchen have a forum, where you can chat with other VeganMoFo-ers.
There is another VeganMoFo headquarters on the Web.Published in