There’s this really cool thing that happens every year across the internet called Vegan MoFo. A bunch of vegan bloggers write as much as they possibly can during the month of October on all things related to food. Vegan food that is. The powers that be would like you to commit to at least one post per weekday or at least 20 times during the month. It’s a great way to exercise your cooking skills and writing abilities, but more importantly it’s a great form of activism. During October the internet will be bombarded with the most awesome vegan food, exciting recipes, stories of how your 65 year old dad went vegan and how you can too, how you can eat vegan while traveling (enter HappyCow), what we can do to help others go vegan, cooking techniques, favorite products, must have kitchen tools, must read books, and so much more. Anyone passing by Vegan MoFo will see how awesome it is to be vegan…and they may just give it a try.
There will be something for everyone! If you don’t have the time to participate this year you can follow along and help spread the word. Some bloggers come up with special themes for each day, like Monique at Mo Betta Vegan, which can help you stay on tract or if you get writer’s (cooker’s??) block. Some will just go wild with whatever comes to mind. Unfortunately, I will be so busy planning and organizing the Texas State Veggie Fair I will not be participating. But looking at these awesome ideas on the PPK message board is really making me want to join!
Take a look and see if you want to participate in Vegan MoFo this year. I did it 2 years ago when I first started blogging, which makes my bloggy anniversary easy to remember. It’s a wonderful experience! And if you won’t be blogging at least you can read some of the most awesome vegan blogs on the internet by subscribing to the Vegan MoFo RSS Feed. You won’t be disappointed in this month long vegan love fest!
Mo from Mo Betta Vegan shares a Meatless Monday recipe with us that looks delish! Be sure to subscribe to her blog so you don’t miss any of her Vegan MoFo goodness.
Deviled “Egg” Spread
Pipe this onto veggies, crackers, or lightly salted squares of tofu and you’ll never miss deviled eggs again.
15 oz can white beans, rinsed and drained
1/3 cup vegan mayo
1 Tbsp yellow mustard
Pinch of turmeric
1 heaping Tbsp dill relish
Black salt (kala namak), to taste
Minced chives or green onions, for garnish
Paprika, for garnish
Puree the beans, mayo, mustard, and turmeric in a food processor (or with an immersion blender) until smooth. Add the dill relish and black salt to taste. Pour into a piping or sandwich bag and refrigerate for at least 40 minutes.
Remove spread from the refrigerator right before serving. Pipe on the bean spread and garnish with paprika and chives.
Seaweed caviar version: Replace the dill relish with 1 1/2 Tbsp minced shallots. Garnish with sour cream mixture (3 Tbsp vegan sour cream, pinch of dried dill) and vegan seaweed caviar.