day#21: is butt kissing vegan?

that question has crossed my mind once or twice since i've started the mofo ppk cafe theme. technically, if the butt kissing were literal and it humiliated or brought suffering to an animal, then it wouldn't be vegan. the quest i've been on this month hasn't been an exercise in brown nosin'. i just really wanted to thank this awesome community for helping make veganism so fun, easy, and tasty. this is not the veganism i participated in a decade ago where i did it for all the wrong reasons, didn't know how to cook, and didn't really understand why i was making the choices i was making. i was doing it to be a follower.

my following days are over. i happily bang my own drum all day long.

there will probably be names that don't get mentioned this month and that's not intentional. there are too many people to mention that make every day life for me a blessing. i just lacked the time to come up with a dish for every single forum member.
this isn't a dish dedicated to anyone. this is someone's dish from their upcoming southern vegan cookbook. she was an active ppk member to my knowledge, but i don't think has come back since the remodeling. of course, i'm talking about miss thang--bianca from vegan crunk. featured above is her chickpea chipotle chili. it's as awesome as it sounds and looks. below is her jalapeno cornbread recipe that i cooked in my skull shaped muffin tins. i added black olives for the eyes and hot red pepper for the mouth prior to pouring the batter in the pans. they look like tasty zombies, don't they?
bianca's cookbook is supposed to come out in 2011, but i'm not sure of the date as of yet. i test for her when i have time and there hasn't been a recipe i haven't liked. thanks mizz crunky for showing me the ways of vegan southern eats, you are an adorable human being and always a source of laughter!

day#20: who doesn't like brinner?

weirdos, that's who. there's nothing like breakfast for dinner, and you cannot convince me otherwise. i'll also happily eat a burger for breakfast too.

i'm pretty picky about my tofu scrambles and only have really enjoyed one other recipe for it outside of my own. i used to attend michigan womyn's music festival and the scramble they made there was amazing. i quit going for reasons of activism, they have a policy that only "womyn born womyn" may attend which is wrong in my book. but this ain't no activism blog-( tenting fingers--or is it?) this is a food blog. i'll happily discuss gender politics with y'all in another forum, if you'd like.

this variation of my scramble is dedicated to tofulish. i really, really, really like her. she's the kind of person that makes you think about things outside of the box in a way that isn't argumentative which is a fine art to practice. i paired the scramble with a blend of roasted potatoes and a whole wheat bagel. i shall call this the legal eagle brinner.

to make the scramble:

• 1 pkg super firm tofu, drained
• 1/3 cup nutritional yeast
• 1 small onion diced
• 5-6 cloves of roasted garlic, smooshed
• 1/4 c. mustard
• 1T miso
• pinch of pepper
• 1 t braggs
• 6-8 sun dried tomatoes, cut into thin strips with kitchen shears

with a T of olive oil, saute onions. in a mixing bowl, mash the other ingredients together with gloved or clean bare hands into a smooshy ricotta cheese like texture. make sure this is mixed well. put mixture into skilled with sauteed onions and cook until warm and browned. serve with your favorite carby sides and enjoy.

day#19: it's so cheasy to fall in love...

truth be told, i'm kinda jaded by vegan cheese. really-- life is okay without it. i was something of a dairy hound as a vegetarian and an omnivore. don't get me wrong, teese and daiya are cool. they're also expensive, so i don't buy them as often and a little goes a long way. i have come to like my pizza with sauce and veggies, sammies are cool too, and there are all sorts of fun sauces that really make pasta and potatoes sing.
there is one thing i insist on covering in cheezy goodness: broccoli! i will eat it plain, but i'll bitch about it. sue me. i wanted to make a cheese sauce on my own without any assistance from a vegan cookbook. so i took what i knew from the color wheel. for those of you with no artistic ability, you want to mix ingredients of varying colors to get a particular color. this was truly an experiment. a magnificently tasty experiment.

readers, i give you fo' sheezy my cheezy sauce dedicated to mollyjade at the ppk. she requested a kugel, but i ran out of time. i know she likes broccoli and i hope she likes fake cheese. scratch n' sniff baby, scratch n' sniff....

you'll need

• 3/4 c roasted butternut squash-bright orange
  
• 2T veganaise-white
• 1/3 c. nutritional yeast-yellow
• 1 t samba oelek-deep red
  
• 1/2 avocado-bright green
  
• 1/4 t mustard-deep yellow
  
• splash of lemon juice
• 1T miso-golden color
  
• 1/4 salt
• 1/8 plain non dairy vegan creamer-white

i blended everything together and heated it on low heat. i spooned it over steamed broccoli and it was divine. this makes a very thick cheez sauce, so you may want to add more liquid ingredients to thin things out if you feel so inclined.

thanks for reading and happy eating!