Vegan MoFo 15

Vegan MoFo 15

September 30, 2015


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21. What three endless food supplies would you take if you were going to be stranded on an island? (Imagine your nutritional needs have been met, these are a bonus!)

Okay - so you already know what my number one food supply would be- but here's my second one. 


I have an addiction to oats. The first few days here when I didn't have any were almost unbearable. Anyone who met me on those first few days is very aware of just how much I was missing oats. 

And then I almost had some sort of meltdown in the store because they DIDN'T HAVE ANY OATS. The shop assistant tried to convince me that they did - pointing to those little instant oat sachets - but they DIDN'T HAVE ANY OATS. Not real oats anyway. 

I had to go to the other store (which was more expensive) pretty much just to get oats. On the way home from the first store. Even though I had frozen veggies from the first store and so was almost certain to get food poisoning. 

Seriously - what type of store doesn't have oats? 

But I was talking to one of my new made friends about just how deeply this crisis had affected me - about just how lost I had been without oats. And he totally agreed with me - that sachets weren't really oats - that little bags are kind of pointless and not worth the effort - and that he loved oatmeal (or porridge) for breakfast. 

He said that he has oatmeal with raisins and nuts for breakfast practically every single day and never gets bored. 

At first - I only partly agreed with him. My mind was racing with all the variations that you could have of dried fruit and nuts. Fresh fruit and nuts. Fruit and seeds. Adding spices. Nut butter instead of  chopped nuts. All the specific variations.... strawberry shortcake oats. Lemon meringue pie oats. Carrot and blueberry oats. Cinnamon and raisin oats. All the variations were flashing threw my mind. 

Later I realized that he was right. That I didn't need all the endless variations- although I will still continue changing everything and coming up with many oatmeal variations. I didn't even need the nuts and the raisins. 

All I actually need is the oats. Because I will never get bored of them. 

Even if I had oats for every meal - I probably wouldn't get bored of them. They're creamy and comforting. And now I sound like I'm being soppy over a boyfriend or something. 

Is it possible to marry a bag of oats? Although it might get into the record book for shortest lasting marriage. 

Because a bag of oat's never lasts long in my life. 

Oatmeal with Nuts and Raisins
Serves 1

  • 1/4-1/2 cup of oats - I normally use 1/3 of a cup. 1/2 cup is a bit to much for me- and 1/4 of a cup is more like a snack. 
  • Twice as much liquid as oats (so I use 2/3 cup). I use all plant milk - but you can use all water- or half and half if you want. All water is obviously cheaper- but all milk is slightly creamier. My Mom doesn't like all water (she thinks it's gross) but personally I don't see anything wrong with it
  • 1 Tablespoon of raisins (okay - so I used sultana's because that's all I had) 
  • Chopped nuts- about 1 Tablespoon - although I used more because I was picking out nuts and chopping them - and I was too indecisive. 

  • Add the liquid and oats to a pan. Put over a low heat and stir pretty constantly. It normally takes about 5-10 minutes. I'm pretty impatient - my oatmeal isn't always completely cooked when I eat it - but cook it until it's the consistency you prefer. 
  • Top with the nuts and raisins. Alternatively - you can add these at the start of the cooking- so the raisins will because soft and juicy and the nuts soft. 
  • If you want to cook these in the microwave- just stir the oats and milk together in a heat safe bowl and cook on high for a few minutes - watching to make sure that they don't boil over. 

Mexican Macaroni

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28. Tacos VS Burritos. Where do you stand on this important issue? 

The MoFo themes this year are asking too many important decisions from me. What's my favorite cookbook? My favorite herb or spice? My favorite cuisine? 

And now they want me to decide which is better- tacos or burritos? 

Life. Is not fair. :P 

I mean. How am I supposed to choose? Seriously?

So I bailed. I couldn't do it.

I had visions of angry mobs outside my door because I sided with the wrong team.

So I am staying completely and utterly neutral here. I'm not siding with any side. I may avoid eating both tacos and burritos for the rest of my life because I'm too scared that in 30 years time someone will see me eating a taco and will proclaim 'Ha - all along you were team taco!' when in fact I love them both equally.

I am like the Switzerland of the Taco VS Burrito world.

So here's some macaroni.

Mexican Macaroni
Makes 2-3 servings

  • 1 cup of dried macaroni
  • 1 cup of chopped veggies (for slower cooking veggies like carrots - steam them first for a few minutes) 
  • 1 can of chopped tomatoes
  • 1 1/2 cups of black beans (or one can) 
  • 1 Tablespoon of Mexican seasonings (I actually used a packet from a Fajita kit - and so I'm still remaining neutral) 
  • 1 teaspoon of apple cider vinegar
  • 1 Tablespoon of tomato paste

  • Cook the pasta according to the directions on the package
  • In a large frying pan - saute the veggies until cooked with the Mexican seasoning
  • Drain the canned tomatoes to get rid of most of the tomato juice
  • Rinse the black beans and add to the frying pan with the chopped tomatoes, apple cider vinegar and tomato paste
  • Cook for a few minutes till the sauce has thickened up and the veggies are fully cooked
  • Add the macaroni and stir a few times to make sure that the noodles are fully covered in the sauce. 
Enjoy - while I go hide out in Switzerland. 

Warm Applesauce Drink

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21. What three endless food supplies would you take if you were going to be stranded on an island? (Imagine your nutritional needs have been met, these are a bonus!)

Right.... so number 3 was difficult to decide.... but the first, and then the second foods I would take were easy to decide. Basically - what is my favorite food that I am never going to get tired of? 

So.... number one. I should possibly say apples- because they are more versatile in their raw form - but I have a feeling that if I was stranded on an island - my biggest problem would not be making applesauce on some makeshift cooker out of a fire I have no idea how I would light (it's not a skill that I have yet mastered) and so maybe I'm better just taking the applesauce already .... well.... turned into apple sauce. 

This isn't really a recipe - more an idea accompanied by a unsatisfactory photograph - but.... 

One way that I really like to have my applesauce is mixed with milk - and heated up - I guess to try and make a sort of apple hot chocolate. I normally mix about 1/4 cup of applesauce with 1 cup of milk. I just heat it gently over the stove-top as I would if I was making oatmeal - but I'm pretty sure that it would also work in the microwave. This ratio doesn't produce a intensely applesauce-y drink - more like a warm milky drink with a sweet apple-y flavor. 

So I guess that it isn't really applesauce any more - more like a milky applesauce drink - but if you want a more intense applesauce you could always either increase the applesauce to milk ratio, or it swap the milk for either apple juice or water. 

But it's warm and comforting.... and good if you want a non-chocolate alternative to tea. Also - if you cook it over the stove- you get the warmth from cooking it as well as from drinking it. 

Vegetable Scheme Soup

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22. Make a dish using all seasonal produce

I did think about multiple seasonal products. I thought about walking around the supermarket and then picking up all the seasonal vegetables coming home and then making something spectacular.

But my university runs a veg bag scheme- and I suddenly got excited - and I thought that I would get one of those and then work with what I got in there. But they haven't started yet (although hopefully they will soon!)

So I had to rethink. And I've got to admit - although I mostly know what is and isn't in season right now - I'm not entirely sure. I mean - with supermarkets stretching out the seasons till - lets be honest - they're pretty much all year- it's hard to know exactly when the seasons actually begin and end.

I mean - I know that everyone is making pumpkin this and pumpkin that on the blogosphere (have I ever told you just how much I LOVE pumpkin season) but is it really pumpkin season - or is it slightly too early?

I mean.... I'd love to do something with pumpkin..... but I also don't want to use up all my pumpkin posts too early.... I mean.... I'd really love to do lots with pumpkin this year.

I mean - I also could of done something with apples - but I always do something with apples.

So I went back to the start.

And thought to the veg bags. If they had started yet - what would I get in there. And the answer was - I didn't know.

What I was certain I would get, is potatoes, carrots and onions. Because with all my experience in veg bags (we got one for a few years when I was younger) we got potatoes and carrots and onions every week. And I kind of get the impression that it's the same here.

So what can I do with potatoes and carrots and onions?

Um.... make soup. I'm in the mood for soup right now. But I promise- I'll try and make sure that this is my last soup recipe for a while. But expect lots of soup recipes in the future- because I don't think that my soup phase is done.

So..... going back to the original prompt..... I'm not sure if these even are seasonal produce. They actually seem to be more like ever seasonal. I may have created something made with three totally unseasonal ingredients.

But it's using veggies that always come in veg schemes - and so I guess it's useful to have a recipe for using up these ever-seasonal veggies in case there's ever a week where something goes wrong and I don't use up my veggies in other ways- and I have a surplus of potatoes and carrots and onions. Although my friend did say that she eats a lot of carrot sticks at uni - and I can see that she's right - because I'm already on my third bag of carrots since I got here.

I like this soup because it's basic. I didn't add any herbs or spices - other than stock powder- because I wanted to keep it basic. I guess like a canvas for other things. That way - I can make the same basic soup - and then change it up using what ever I have in or fancy at the time. This is a soup for add ins and toppings.

Vegetable Scheme Soup
Makes about 6 servings

  • 1 onion
  • 2 carrots
  • 1 lb of potatoes (this is before I peeled them and removed any eyes)
  • 1 Tablespoon of stock powder
  • Boiling water

  • Dice the onion fairly finely. 
  • Add the onion to a big pan - and sauté for about five minutes until the onions are almost cooked. 
  • Whilst the onions are cooking - chop the carrots and potatoes into small chunks (I washed and peeled the potatoes- but just washed the carrots well) 
  • Add the potatoes and carrots to the pan - and cook for about five-ten minutes. 
  • Pour boiling water and stock powder into the pan - until it's about 1 inch above the top of the veggies. I should have measured out the water - I know. I think this is somewhere between  1-2 pints of water. 
  • Cook until the potatoes- and especially the carrots - are soft. I reckon that this will take about 30-60 minutes- depending on how high a heat you're cooking them on.
  • Take the pan off the heat and blend the soup. I didn't blend it completely - I wasn't that patient -  but about 90-95% blended. 
  • But the soup back on the heat. If it's too watery - turn the heat up and cook (make sure it's uncovered) for a while till some of the water has cooked off. If it's too thick - and some more water and cook for a few minutes till it is incorporated. 
  • Divide up the soup into portions. I added some beans I already had in the fridge and heated my serving through again so the beans weren't cold. 
  • Oh... I also topped mine with hot sauce.