Happy Hallowe’en, my little ghosts and goblins!
I got a lot of inspiration from reading all the Vegan MoFo posts out there this month, and wanted to share some of it with you!
Things I learned during Vegan Mofo 2011:
1) Phyllo and coconut oil are a match made in heaven. I used it in my Vegan Spanikopita Pie with Baked Almond Feta, and it would be awesome in sweet phyllo desserts.
2) Ethiopian food is way easier to make at home than I ever thought. I have a great plan to make lots more of it (vegan and vegetarian) in the months to come, so stay tuned for more Ethiopian delights!
3) Enchiladas don’t need cheese. Especially if you put in really delicious stuff like cremini mushrooms, acorn squash, tomatillos, and white beans.
5) If you don’t have bread in the house, you can make flatbread 20 minutes before the guests arrive. From scratch. With all whole wheat flour. And it’s amazing.
6) Pickled red onions are one of those cases where the whole is so much better than the sum of its parts. These have no right to be this delicious, and they are a new staple around here.
7) If you serve a whole wheat vegan tart at a dinner party, everyone thinks it’s amazing, especially if you fill it with port-poached plums.
Thanks, fellow Vegan MoFo-ers for all the inspiration! I can’t wait to try so many of your delicious vegan recipes — like Cha Seitan Bao (Steamed BBQ Seitan Buns), Sundal (Chickpeas with Chilies, Lime & Coconut), Pumpkin & Chocolate Chip Cookie Bars, and Barley & Brown Rice Risotto with Broccoli & Mushrooms.