Farewell for Now

Dear Readers,

It is with regret that I inform you all that I will be taking a leave of absence from blogging. I am not sure that this is permanent or temporary, but it must be this way for now. Please don't cry. I'm sure you all saw this coming, right?

To squelch rumors before they start I am NOT pregnant, I haven't been abducted by aliens, and I am most certainly NOT taking a break from veganism. This kinder way of life saved my ass, and I am not about to abandon it. While my appetite is getting better, it just hasn't been what it used to be and I just cannot bring myself to blog about smoothies, food bars, and peanut butter sandwiches. There are already blogs out there dedicated to that and for some strange reason, those blogs get more traffic than this one. I started That PITA Vegan to be a little different in tone and content than other food blogs. As of lately, I have found my entries to be subpar and it depresses me to the point of just not wanting to write. So instead of dragging everything out and rehashing old photography of really bad food porn, I'd rather just call it quits for now.

I've had a good run. If this blog were a television show, it would have run four full seasons. That's something to hang your hat on with pride. I've met people in the blogosphere, forged friendships, and have had a hell of a time proving to the omni world that veganism is easy, cheap, and totally accessible. I hope that I have smashed the notion that vegan food is boring and that I can take just about any omni creation and make it my very own--saving animals and preserving the environment in the process.

I will be maintaining the blog to tag all the entries since 2008. So if there's a recipe, photo, or monologue you enjoyed, you can find it and read it for your own personal enjoyment. Don't visit too often, or I'll worry about you. There are other things to do in this life besides blog, tweet, and hang out on FaceBook. There's the outdoors, the rad feeling of hugging someone, and the sweet smells of the kitchen. Go Have Big Fun. Embrace Life. Make A Gigantic Mess.

Who knows, maybe I'll resurface for MOFO 2012. I'll most definitely try to do this, but my life is full of so many complications that are not food related, I don't want to make a commitment to anything right now. It is all I can do to eat, drink, and be moderately merry. I hope you understand.

Thanks everyone for all the love, support, and encouragement over the past four years. You all mean the world to me.

Sincerely Vegan,

Jennifer

Hoosier Scramble

What is under that pile of gravy? While the photo doesn't look appetizing-(hey, gravy shots rarely do), the contents are by golly: this is my take on the Village Deli's Hoosier Scramble. Their very un vegan version is toast smothered in scrambled eggs, hash browns, sausage gravy, and cheese.

My version is toast with tofu scramble, hash browns, miso gravy, and topped with daiya. I served some fresh tomato slices along side this treat and ate the whole damn thing. Nice to have my appetite back.

Totally Egglessent, Get It?

Tofu scramble is a vegan right of passage. So is this tofu egg salad. And everyone and their vegan brother has their own awesome recipe, but I'm partial to my own. This was a favorite among my students when I taught a compassionate eating class at church. If you're feeling adventurous, give this one a try. I think this is best on toasted rye bread with fresh tomato slices.


You'll need:

• 1 pkg super firm tofu-(NOT IN THE ASEPTIC PACKAGE!) pressed and set aside.
• 1/4 c. vegan mayo
• 1/4 c. vegan sour cream
• 1/3 c. nutritional yeast
• 1/8 c. prepared mustard
• 1T  prepared horseradish-(look for veganness! some have egg yolks in them, blech.)
• 1T fresh chives or 1/2T dried
• 1/4 c. fresh parsley
• 1T fresh chopped dill-- FRESH!
• bragg's liquid aminos to taste
• black pepper to taste
• 2t onion powder
• 1/2T ms. dash table blend
• 1t garlic powder
• 2t celery flakes or 1/4 c. chopped celery

Squish your tofu by hand and mix all other ingredients in with a spoon. Let sit in the fridge for at least an hour or so to let the flavors meld.  Feel free to add more vegan mayo if  you want, but the herbs do a good job of amping the flavor of everything else.

How to Keep People from Stealing Your Precious Food

I know this isn't the best advertising for veganism, because let's face it--I don't cook shitty food. My meals are delicious. So delicious, that I have noticed people stealing things once in a blue moon. This makes me sad because there's not much I can eat at work and I end up sulking while eating a stale pb&j wondering what the hell happened to my meal. Why do people do that? Out of curiosity? Out of spite? Who the heck knows. If you have a thief in the office, protect your precious noshlings by clearly labeling it as vegan. It's an instant security button. No omni in their right mind will take it, and you can eat your meal in peace.