Care Package Swap

I am glad to see that there has been a good amount of interest that has sparked from the idea of doing a vegan care package exchange. Now I would like to move on to the next step which would be getting this all going. If you are really interested in doing this please send me a an e-mail at by October 31st, 2008. I will then let you know within a week who your partners are and you are expected to send your packages within a month of receiving this information.

Please just send me a note with an e-mail address that you would like to be contacted by and whether you are willing to exchange internationally or not. Please do not send me your address I will then match you up with someone and give each of you each others e-mail contacts and it is up to you to exchange mailing addresses. As well please expect to spend around $20 on goods, if you would like to spend more than do so however do not be disappointed if your partner does not do the same. As well this is all based on trust that whoever is participating in this exchange will actually follow through on the exchange, BE AWARE that someone may default and that there is nothing that I can do regulate whether your partner will follow through or not you have to trust that both of you really want to participate. If you don’t feel like you will be able to participate to the full extent please do not respond to this.

I look forward to seeing how many people are interested in participating. Please encourage other vegan bloggers to participate as well.

Vegan November Care Package Swap

So I was drawn to the PPK forum because of this idea of vegan care package exchange which I think is a great idea and would love to participate in. However there are two problems:
1. it’s over on the PPK
2. (this is the big one) I have not been posting on the PPK for 6mos. nor do I have 1000 posts so apparently I couldn’t even participate if I wanted to….it is said that those who do not fulfill one of the two requirements are statistically more apt to default on the exchange.

So now is where I propose an exchange with someone. I have no idea how many people acutally read this blog but I would really like to put the idea of an exchange out there. I am willing to send anywhere.

So comment below if you are interested and we can get this started.

Veganmofo- survey…3?

I finished the gym earlier than I thought so here I am at my desk dreading the minutes until I acutally feel obligated to start doing something work related. Until then however…lets survey:
(oh and p.s. I took pictures of the tofu loaf ….which was delicious….however my camera battery died and I have to find it’s charger so I will upload a picture soon!)

1. What was the most recent tea you drank?
Yogi- peach detox

2. What vegan forums do you post/lurk on? If so, what is your username? Spill!
I’m lindzveganlover on the PPK

3. You have to have tofu for dinner, and it has be an Italian dish. What comes to mind first?
tofu pumpkin manicotti

4. How many vegan blogs do you read on an average day?
pretty much I read blogs constantly at work when I have nothing else to do.

5. Besides your own, what is the most recent one you’ve read?
I just read The Spice Must Flow….that’s where I got this survey from

6. If you could hang out with a vegan blogger that you haven’t met, who would it be, and what would you do?
that’s weird to say.

7. If you had to base your dinners for a week around one of the holy trilogy – tofu, seitan or tempeh, which would it be?

8. If you had to use one in a fight, which would it be?
what???!um seitan because it is tough.

9. Name 3 meals you’d realistically make with that tough protein of choice!
seitan satay, seitan burgers, sweet and sour crispy seitan

10. What’s a recipe in vegan blogland that you’ve been eyeing?
it’s more like which one haven’t I been….
But I really want to make the Spicy Vegan Hot Wings from

11. Do you own any clothing with vegan messages/brands on them?
no I don’t think so

12. Have you made your pilgrimage to the ‘vegan mecca’ yet? (Portland, duh)
not yet

13. What age did you first go vegan? Did it stick?
the first time I was 17, it didn’t stick I wasn’t healthy about it. Then I began vegan again at 21 and it has stuck.

14. What is the worst vegan meal you’ve had? Who cooked it?
hmmm the worst vegan meal was some curry thing that made me really sick that my old roommate lisa made.

15. What made you decide to blog?
I was first inspired by the Fat Free Vegan

16. What are three of your favorite meals to make?
thai, Indian, tacos

17. What dish would you bring to a vegan Thanksgiving-themed potluck?
FFV’s Green Bean Casserole it is my favorite

18. Where is your favorite vegan meal at a restaurant? How many times have you ordered it?
Um let’s see….Pad Kee Mao- (veganized) at our local thai place… probably like 10 times

19. What do you think the best chain to dine as a vegan is?
I haven’t ever been to one

20. My kitchen needs…
lets see… my stove needs a hood….and more counters and better lighting and a better fridge/freezer…but we do okay

21. This vegetable is not allowed in my kitchen!
I don’t really think that there isn’t a veg allowed in my kitchen, yet anyways.

22. What’s for dinner tonight?
Chana Masala with mushrooms and spinach and brown rice

23. What is your Favorite Vegan (for vegan friendly if you can’t think of a pure vegan one) Restaurant?

Yuan in Montreal.

24. Add a question here!What would you like me to write about in future entries?

Veganmofo- Tip Top Tofu Loaf

As you might have already known we have been crazy busy with trips to Northampton and Cooperstown/Albany. Along with this we have had house guest so needless to say our house is need of some cleaning. Since I had to get up early with Neil this morning I decided since I had the time I would get dinner ready. Rather than having to rush home after the gym and try and prepare dinner and clean all I have to do is heat the oven and pop my tofu loaf in and cook up some broccoli!

La Dolce Vegan’s Tip-Top Tofu Loaf

  • 2 T Olive Oil
  • 1 c medium-firm tofu, drained
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 2 T ketchup
  • 2 T tamari
  • 1 T dijon mustard
  • 1t montreal chicken spice (my own addition)
  • 1/2 c rolled oats
  • 1 T tahini
  • (in La Dolce Vegan the recipe calls for 1/4 t black pepper and 1/4 c parsley, minced however I had no fresh parsley so i omited these and went with montreal chicken spice which already has pepper in it)

Preheat oven to 350F. Oil a 9-inch loaf pan with olive oil and set aside. In a food processor, blend together tofu, onions, garlic, ketchup, tamari, mustard, montreal chicken spice, oat flakes and tahini until well mixed. Pour into baking dish, pressing down evenly into baking pan. Bake for 55-60 min. Let cool 10 min before removing from pan.

4 Servings; per serving: calories 220.5; sodium 697.5mg; fat 10.25g; carbs 14.5g; protein 17g

Veganmofo- Sesame Ginger Stir Fry

Last night for dinner we decided to try a recipe from our new book La Dolce Vegan!

This is our adaptation of the recipe:
(Eileen’s) Neil and Lindsay’s Sesame Ginger Stir-Fry

  • 1 cup of whole wheat couscous
  • 1 small onion, chopped
  • 1 package of may way natural veg chik’n
  • 1-8oz pkg of shiitake mushrooms
  • 1 T sesame oil
  • 3 T tahini
  • 1 T water
  • 2 cloves minced garlic
  • 1 inch fresh ginger, grated
  • 1 pkg of stir fry mix (broccoli, carrots and snowpeas) from the produce section
  • 2 T soy sauce

In a medium pot cook the couscous according to directions.

While the couscous is cooking, in a wok on med-high heat, saute the onions, chik’n and mushrooms with the sesame oil. Cook until the onions are translucent.

In a small bowl, stir together the tahini and water until smooth. Set aside.

Add the garlic, ginger, and veggie to the pan and saute for 2-3 min. Add the tahini and soy sauce. Cover, reduce heat, and simmer for 4-6 min. Serve over couscous.
Makes 4 servings.

4 servings- per serving: calories 326; fat 17g; sodium 792mg; carbs 27g; dietary fiber 13g; sugar 3g; protein 15g

Veganmofo- What's in your (vegan) freezer?

What’s in your (vegan) Freezer?
Started by Billy

Here’s how it works:

  1. Take a picture of the items in your freezer
  2. Post the picture to your blog and give a summary of the items
  3. Tag 5 vegan bloggers

Here’s a look into my freezer:

  • mock eel
  • veggie healthy chicken
  • veggie smoked chicken
  • bac’n ham
  • citrus spare ribs
  • bbq pork
  • Eggplant slices
  • broccoli
  • stir fry vegetables
  • corn
  • peas
  • filo dough
  • ice
  • Frangelico
  • edamame

So it seems we have a freezer full of veggie meats and vegetables. Neil and I went on a MayWah ( shopping spree about a month ago and we are still eating our massive supply of veggie meats.

I’m tagging:

  1. Addicted to Olives
  2. Vegan Appetite
  3. How to Feed a Vegan
  4. Spotted Devil Cat
  5. Show Me Vegan

Veganmofo- Apple Almond- Crumb Cake Muffins

We had some left over apples that were beyond what I like eating; pretty much as soon as they get soft I am over them. So I decided to make some muffins.

For Muffins:

  • 1 c flour
  • 1/2 c almond meal
  • 1 t baking powder
  • 1 t baking soda
  • 1/4 c + 2T sugar
  • 1 t ground cinnamon
  • 1/2 t ground allspice
  • 1/4 t salt
  • 3/4 plain soy milk
  • 1/3 c canola oil
  • 1 t vanilla extract
  • 1/2 c grated apple
  • 1/2 c diced apple

For Topping:

  • 1/4 c flour
  • 1/4 c brown sugar
  • 1/2 t ground cinnamon
  • 1/4 t ground allspice
  • pinch of salt
  • 3 T canola oil
  • 1/4 c maple granola

Prepare the topping by mixing all the dry topping ingredients except the granola together in a small bowl. Drizzle the oil in 1 T at a time while mixing with your fingertips until crumbs form. It may be slightly went. Then add the granola in and mix to crumble. Set aside

Preheat oven to 375F, line the muffin tin.

In a large mixing bowl mix together th flour, sugar, baking powder, baking soda, spices, salt and almond meal. Create a well in the center and add the soy milk, oil and vanilla. Mix, then fold in the grated and chopped apple.

Fill each muffin cup 2/3 full. Sprinkle the crumb topping over each muffin. Bake for 22 min.

Made 11 muffins- per muffin: calories 226; fat 10g; sodium 189mg; carbs 30g; dietary fiber 1g; sugars 26g; protein 4g