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mo betta vegan mo betta vegan texan vegan lover of food home recipes saturday september 1 2018 new website hello lovelies i have moved spaces and am now blogging on my own website please check out the newly revamped mo betta vegan posted by monique a k a mo at 6 50 am no comments wednesday june 7 2017 summer summer summer thyme there is something about summer that makes me want to enjoy all of my meals outside with an ice cold beer yesterday my partner took me to hung phong oriental market which he frequents when buying supplies for the family restaurant i was in heaven out of curiosity i strolled up to the freezers and discovered a large array of vegan goodies shrimp fish tofu chik n so many options i grabbed two packages of king prawns with one goal in mind vegan shrimp boil crawfish boils were a regular part of my childhood when i was in middle school our next door neighbor was from louisiana all summer long he d go on these fishing trips and return with crawfish to boil he d cook up a big pot and dump it on a table in the backyard where the entire neighborhood lined up to grab a piece we ate with our hands and all that spicy boil juice got everywhere it s decades later and i ve been vegan or vegetarian for so much of my life that this is the first time i ve had a boil in over 20 years what a way to usher in summer simple delicious nostalgia vegan shrimp boil this is easily adaptable when it comes to ingredients if you don t wanna search for vegan shrimp use some steamed tempeh or extra firm tofu hell even some really sturdy beans or more veggies would work 3 quarts water 12 oz beer optional 4 tbsp coarse sea salt or to taste 3 oz boil in a bag mix zatarain s 2 tbsp louisiana style hot sauce 1 tsp cayenne optional 1 large white onion quartered 1 full head org garlic sliced in half skins on 1 bay leaf 1 lb mini red potatoes 1 inch dice if mini cannot be found 2 ears of corn sliced into four 4 vegan sausage links sauteed and sliced 1 lb vegan shrimp 1 lb cremini mushrooms 1 large lemon sliced garnishes parsley minced lemon wedges pour water beer salt boil in a bag and hot sauce in an 8 quart pot add onion garlic and bay leaf bring to a rolling boil add potatoes and boil for 5 minutes add the corn and sliced sausage links into the pot boil another 5 7 minutes afterwards double check to make sure the potatoes are tender before adding the final ingredients add lemon shrimp and mushrooms boil another 3 4 minutes until mushrooms are cooked let cool while you prep your table drain well serve up on a table covered in newspaper or parchment with lemon and fresh parsley enjoy with an ice cold beverage of your choice photo credit nooch vegan market i used half himalayan and half sea salt it s a lot of salt but it doesn t stay on the boil for long vegan shrimp is pretty easily accessible these days whole foods stores around the country regularly sell sophie s or vegetarian plus i used the vegan king prawn featured above posted by monique a k a mo at 10 53 am no comments labels beer recipes summer vegan seafood wednesday september 9 2015 veganmofo ix chunk and all that funk yo this cookie is spectacular this cookie is gonna kick all other cookies in the face this cookie is a perfect blend of sweet and savory this cookie is my homage to one of my favorite movies of all time the goonies let s just skip to the part where i tell you that chunk is one of my favorite characters and the truffle shuffle is absolutely my favorite moment without further adieu perfectly chewy perfectly adult truffle shuffle chocolate chunk cookies makes 2 dozen 1 cup non hydrogenated vegan margarine ¾ cup granulated sugar ¾ cup brown sugar tightly packed 1 tbsp arrowroot powder ¼ cup non dairy milk 2 tsp vanilla 2 ¼ cups unbleached all purpose flour 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1 ½ cups chocolate chunks 3 tbsp freshly minced rosemary truffle salt to taste preheat your oven to 375 degrees and line a cookie sheet with parchment paper in a large mixing bowl cream the margarine and sugars with a hand mixer add the arrowroot non dairy milk and vanilla and mix until smooth sift in the flour baking soda baking powder and salt mix on low until just incorporated fold in the chocolate chunks and fresh rosemary roll dough into a ball using cup for measurement place 6 cookies on a sheet and slightly flatten with your hand sprinkle with a small pinch of truffle salt bake for 10 12 minutes until edges are golden cool on the cookie sheet for five minutes and then transfer to a cooling rack retro or retrno oh and since today is technically retro recipe day i thought i d show you a crappy photo of what i ate for dinner last night in keeping with the retro theme everything was prepackaged because i m a working woman with no time haha white cheddar earth balance mac and cheese california blend frozen vegetables beyond meat chi kn cooked in garlic coconut oil and rosemary totally yum totally meat veg carb this ends another entry if you try the cookies please let me know how they go happy mofoing posted by monique a k a mo at 10 37 am no comments labels cookies recipes veganmofo2015 older posts home subscribe to posts atom n innerhtml at container insertbefore n footer return true document doat hentry veganmofo 2015 search this blog about me monique a k a mo coachella ca vegan nerd awesome moody displaced texan lover of cheesy television and bad horror obsessed with alphabetizing things though not this blurb apparently view my complete profile blog archive 2018 1 september 1 new website 2017 1 june 1 2015 5 september 2 april 2 january 1 2014 13 september 13 2013 13 september 12 may 1 2012 12 october 9 september 1 february 1 january 1 2011 47 december 2 november 3 october 30 september 3 august 1 july 1 april 2 march 1 february 2 january 2 2010 52 december 3 november 30 october 3 september 3 july 1 june 1 may 1 april 1 march 1 february 3 january 5 2009 65 december 3 november 5 october 31 september 4 august 1 july 4 june 2 may 9 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