Vegan Nerdary

A delicious dish of a blog dedicated to all vegetarians & vegans who are sick and tired of the question "So, what DO you eat??"


Reblogged from fuckyeahveganlife

Reblogged from veganprobs

Urban Decay selling out to L’Oreal, which tests on animals.

veganprobs:

GUESS I HAVE TO FIND A NEW EYESHADOW PRIMER TO USE. Stupid, Urban Decay…stupid. 

Vegan Thanksgiving: Round 3, FIGHT!

Plate full of Thanksgiving NOMS.


Like I mentioned in earlier posts, James and I have been vegetarian for almost four years and now we’re newly vegan. We did our first Thanksgiving with the ever popular Tofurky nugget.

Tofurky: 100% Vegan, 83% Gross.


Tofurky is okay…but after a while, the texture gets to me. I just can’t finish it and it’s pretty expenive to not finish. The past couple of years, James and I decided to cook recipes on our own that didn’t emulate dead animal carcass. 

This year we decided on a brussels sprout, quinoa, mushroom mix and scalloped potatoes with eggplant bacon. We decided to prep the night before so we could sleep longer in the morning:

*Chop, chop, slurp, slurp, stumble, stumble*…was that your finger under the knife?! No? Good…*chop, slurp…*


Morning came, time to cook!

TARDIS mugs are cool. 

First, we decided to start the eggplant bacon since it was needed to go into the recipe for the vegan scalloped potatoes. When I saw eggplant bacon on the Post Punk Kitchen website, I knew we had to try it. First we cut up the eggplant into half-moon shapes

"Eggplant Half-Moon River…wider than a mile…" Audrey would be proud. :)


Then roasted them in the oven for 4 minutes a side

Hmm…spongey? Not at all crisp? Eff.

They may have stuck to the pan a bit. We didn’t have parchment paper and substituted aluminum foil. It worked…kinda.

We then soaked each piece in the soy sauce/liquid smoke marinade we made and back in the oven they went for another 4 minutes. Here’s how they should have looked:

Here’s how ours looked:

Still spongey? Daaaaang it.

They tasted amazing though, great smokey and salty flavor. They weren’t as crisp as I would’ve hoped but the taste made up for it.

On to the scalloped potatoes, make it so! First we blended the base of the sauce, one cup cashews soaked over night with two cups veggie broth (that we make ourselves)

Hmm…why does nothing look appetizing that we’re making? 

My Thanksgiving dinner is attacking a shirtless Sigourney Weaver!! OHNOEZ!


We charged forward regardless of the look and wanted to start sautéing the veggie part of the sauce. James decided to grab a tiny pan instead of our sauté pan. I mocked him mercilessly…this was his (appropriate) reaction:

"Honey, hold up that pan so I can continue to make fun of you when I blog about this later! THANKS!"



After sautéing the veggies, we added the cashew mixture and low and behold, it began to thicken! PHEW!

We put some of this sauce mixture on the bottom of a casserole dish, then layered in the potatoes and eggplant bacon. Then we covered the rest of the casserole with the rest of the sauce and got ready to bake!

Vegan food: Sometimes it looks like cat vomit?

We baked the potatoes till the top turned golden brown.  These were a big hit at Thanksgiving dinner, everyone always eats our food. GO FIG.

For our main dish, we knew we wanted quinoa something. Because quinoa is amazeballs. It’s an amazing source of protein, easy to make, and of course 



We decided to roast the brussels sprouts with some mushrooms, onion, leeks, dill, and garlic and then toss it all together with quinoa and balsamic vinegar. OMG U GUISE. It was so flippin’ good. We brought our food over, got NO backlash for our dietary choices (they even made us a separate stuffing and green bean dish!), and best of all, no turkeys were harmed in the consumption of our dinner! :D

And presenting my best food picture to date:

Booyah. It’s such a good pic, I’m dropping 90s slang on you all.

(The recipes we used can be found here, here, and here!)

Little Red Riding Dog and his drunk human. Happy Thanksgiving y’all. :)

Little Red Riding Dog and his drunk human. Happy Thanksgiving y’all. :)

Prepping Vegan Thanksgiving means greens! And drinking. Always drinking. :)

Prepping Vegan Thanksgiving means greens! And drinking. Always drinking. :)

Pumpkin Butter and Jelly!
I did a favor for a friend of mine (that involved dressing like a pirate for a birthday celebration) and in return he gave me a care package of locally made and grown grocery items. It was awesome!! Lots of carrots, turnips, potatoes, brussel sprouts, beets, a whole piece of ginger, aaaannnnd this pumpkin butter!
There’s no honey, so it’s totally vegan and totally delicious. We’ve been low on peanut butter (we use it to give our dog his daily medication) So I tried a pumpkin butter and jelly sandwich the other day and OMG. So good. TRY IT!

Pumpkin Butter and Jelly!

I did a favor for a friend of mine (that involved dressing like a pirate for a birthday celebration) and in return he gave me a care package of locally made and grown grocery items. It was awesome!! Lots of carrots, turnips, potatoes, brussel sprouts, beets, a whole piece of ginger, aaaannnnd this pumpkin butter!

There’s no honey, so it’s totally vegan and totally delicious. We’ve been low on peanut butter (we use it to give our dog his daily medication) So I tried a pumpkin butter and jelly sandwich the other day and OMG. So good. TRY IT!

Reblogged from asylum-art

girlofathousandfaces:

i can’t handle the cute! ahhhh

If I would have known…they could’ve been my wedding band! Dawwwww!!!

(via redveghead)

Reblogged from theterpingshowgirl
Did I make a Vegan Butternut Squash Cream pasta sauce? Yes. Will I soon blog about it? 

Did I make a Vegan Butternut Squash Cream pasta sauce? Yes. Will I soon blog about it? 

Planning our Thanksgiving menu

I think James and I have decided on a vegan brussel sprout/quinoa main dish, a vegan potato and eggplant bacon side, and some vegan cranberry pumpkin muffins to bring along with us to Thanksgiving this year. I will of course blog about it all. :) 

VEGANVEGANVEGANNOM.

But of course, we will need to prepare ourselves for the annual barrage of our family questions like:

  • "No Tofurky this year, eh? Probably cuz it tastes terrible. HA!"
  • "What are you guys eating that has protein?"
  • "Does your dish need some salt?"
  • "Is that all you’re gonna eat?"
  • "What ELSE do you not eat now?"
  • "Want some potato casserole? It has cheese in it, but that’s fine right?"
  • "Bet you wish you could have some of this AMAZING pumpkin pie!"
  • "Don’t you miss meat though?"
  • "How do you do it? I just couldn’t do it, I need meat/cheese/milk/etc"

and they should prepare for this reaction:

…all damn day. ugh.

Vegan Squash Casse-rig-ma-role. (Casserole.)

Hey guys.

Remember that one time I had a vegan food blog?

It was funny and I posted in it a few times a month.

Then I stopped.

Because I’m terrible. 

WELL I’M BACK YA’LL!

I’m excited!


WELP, let’s get to it:

awwwyeahbitches.

So, James and I got into a bit of a food lull for a myriad of reasons. Between lack of time, poorness, and laziness…we were basically eating nothing but pasta and tacos.

Accurate.

We definitely stopped creating blogworthy dishes and I am SICK OF THAT. This week, I broke the cycle.

We bought into a foodshare with our friends and ended up with a buttload of winter squash. “WTF do I do with this?! I’ve never worked with squash before?!” I thought. (PS - I was totally wrong and a complete LIE. I am an idiot.) I ended up saving the butternut and acorn squash for later recipes and used zucchini and yellow squash for this gem.

I went off to the Googlemachine and found this recipe by googling “vegan squash recipe”. I did this at work, so I spent the rest of my shift daydreaming about food.

Also accurate.


Anywhoodle, here’s what we did! First, ingredients AHOY!

Wine was a bonus. A delicious, delicious bonus.

Next we sautéed all our vegetables in our pan, which might have needed to be bigger…

Corn, jalapeños, garlic…smells so good.


Well this is pretty full of squash now…so at least nothi…


CURSES, ONION!

Now, I’ve never used polenta in anything nor had I ever tasted it. Being Italian, that’s embarassing. But there’s a first time for everything. It is a cornmeal type paste-dough?

Slicey-slice-slice…

Meanwhile, back in “the pan that could take no more”…


i.forgot.beans.damnit. But, everything did cook down and turn out alright..

Casserole ASSEMBLE!!

Still not sure about youuuuu, polenta..

We put the casserole in the oven, and I was very attentive. Not out of cooking practice at ALL.

Nailed it.


I wasn’t sure what the polenta was supposed to look like. The directions said till it got “golden brown”..? I feel like we could’ve left it a LITTLE longer, but we were hungry so we pulled it out after about 15 minutes (the veggies were already sautéed) and topped it with delicious cilantro!

This recipe was deliciously spicy and sweet, a great mix of fall flavors. I really enjoyed the polenta flavor as well, it definitely added another layer of texture to the dish. We will for sure make this one again! 

NOM.

Recipe adapted from here!