One of the things that inspired me to start this food blog was last year’s Vegan Month of Food (or Vegan MoFo). Nevermind that it took me, like, eight months to jumpstart this thing after the 2009 edition.
What is Vegan MoFo? No, it’s not a great insult to sling my way. Here’s an excerpt from the website:
The idea is to write as much as you can all month, about vegan food. The blog entries can be about anything food related – your love of tongs, your top secret tofu pressing techniques, the first time your mom cooked vegan for you, vegan options in Timbuktu – you get the idea, right? If not, browse around on some of our round-ups and you’ll catch on fast!
I know, I know, it’s pretty much what I do anyway. But the difference is that I will be working extra super hard to keep dairy cheats out of my diet. Plus, I’ll make a push to post more real recipes — my pasta topped with whatever is in the spice cabinet doesn’t count — including holiday food ideas. It’s going to be a lot of fun.
Check out the complete list of participants here, and maybe you’ll find some great new blogs to follow! I bet they wouldn’t judge me for eating this for breakfast:
So in anticipation, I will be tidying up around here, as in actually updating the recipes, books, and restaurant pages. I don’t know when I’ll finish, but it’ll certainly be done by the November 1 start date. I hope you’ll join me in this fun month of blogging and eating!
(And as for the above pictured: I followed Have Cake Will Travel’s recipe again, but this time I added a dash of vanilla to both the chocolate and the peanut butter. I also used half dark brown sugar and half powdered sugar for the sweetening. As a result, this batch was even better than the first! I still want to try adding coconut milk, so that’ll be the next adventure.)