Vegan MoFo 2011 — The Vegan Month of Food

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Welcome, Vegan MoFo-ers!!!!

And if you have no idea what I’m talking about — welcome to some delicious vegan food this month!  October has been declared the Vegan Month of Food for 2011, and Kitchen Operas is taking part.  You’ll find me in the Healthy/Whole Foods category — that link will take you to a Google Reader bundle of all the healthy/whole food blogs participating in Vegan MoFo.  If you’re looking for all the Vegan MoFo blogs, here is the list of all the links in Google Reader bundles.

As such, I thought I’d explain my take on Vegan eating: I’m not a vegan (I am in fact a lacto-ovo vegetarian, which means I don’t eat meat, but do eat eggs and dairy).  But I will be posting purely vegan recipes & ideas for the month of October.  And yes, that includes Canadian Thanksgiving (next weekend)!!!

I focus here on whole foods (usually vegetarian, but this month: vegan) in delicious recipes I make in my own kitchen.  If you’re looking for past recipes, all of my vegan recipes can be found here, 103 recipes to date!

My Favourite Kitchen Operas Vegan Recipes:

One of my dearest friends (Ashley) is a vegan, and she has inspired not only many of my recipes, but she has also inspired me to teach gluten-free and vegan bread-baking classes.  Her blog is gluten-free and vegan, and I recommend you go take a peek over there.  Ashley introduced me to Vegan MoFo with her 2009 series of Vegan MoFo posts, that I know you will enjoy.

And in honour of Vegan MoFo, you may have noticed a change around here — I’ve updated the look of my blog, and I hope you like it!

So… how will I be cooking this month? 

Well, you won’t see processed food around here, nor will you see “fake meats”, I choose to stick to real foods: fresh fruits and veggies, whole grains, lentils & beans, and deliciousness.  I would rather eat something vegan-on-purpose than something vegan-pretending-to-be-something-else.

I don’t use margarine, I use extra-virgin olive and coconut oils.

I prefer maple syrup and honey to sugar, and will stick to maple syrup this month.  I usually substitute it 1-for-1 for sugar or other sweeteners, and most of the time it works out even better than the original.  But feel free to use the sweetener of your choice.

I tend to use whole wheat flour, or a whole grain gluten-free flour (my favourites are buckwheat, chickpea, brown rice, and quinoa).

I eat a lot of greens.  Kale is a real favourite.

But most importantly, if I blog something, it’s because I think it’s delicious.  And I hope you think so too.

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Categories: Announcements, Dairy-Free, Vegan, Vegetarian


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