chooseyourownfoodchain

Please Help Amelia the Puppy This Christmas!

2014-12-24T16:25:00.003-08:00

Amelia, the Christmas Pup Who Needs Your Help!

They say it's the season of giving...Well, I have a request. Not for me, but for my close friend, Erynne, who has one of the biggest hearts out there.

Erynne recently adopted her puppy, Amelia, whose medical conditions have worsened rapidly over the last week or so. She's been on and off oxygen, and the vet thinks it may be a dangerous form of pneumonia, considering Amelia's other medical conditions.

Knowing Erynne as well as I do, I can tell you that she will NEVER give up on this dog, just like I would never give up on my Adelaide, who's had many a costly health issue. (If you've ever had a dog, you know how strong the bond is, especially when you've struggled with the same kind of pain they're going through.)

This pup is just as sweet as her owner, and would lick your face a thousand times for any bit of help you can give, no matter how small!!!

If you would like to help out, here's the link for Amelia's Medical Fund: http://www.youcaring.com/medi…/amelia-s-medical-fund/281914…

And if you would take a moment to pass this along, please do!

Thank you from me, Erynne, Amelia, and all who love them.

Spicy Fries w/Special Sauces

2014-09-05T16:55:00.000-07:00

It's Vegan MoFo, Day 5!

Time for a classic: homemade french fries! I adapted this recipe from the one in Vegan with a Vengeance, and always serve it with two special dipping sauces: sriracha vegenaise and curry ketchup. Both sauces are extremely easy to make, but are still very special.

Actually, this entire recipe so easy that I almost gave it one of my "For Really Lazy People" epithets, but I got weirdly attached to the name I'd already chosen.

The following recipe makes 1 large serving.

S p i c y F r i e s w / S p e c i a l S a u c e s

Ingredients

For the fries:

1 very large russet potato

olive oil*, 2 TB-ish

paprika

cayenne pepper

oregano

chili powder

sea salt

freshly ground tricolor** pepper

For the sauces:

sriracha

Vegenaise

ketchup

curry powder

Preheat oven to 425 degrees F.
Rinse and scrub the potato until clean. I leave the skin on mine - it looks better and adds interesting texture - but some people may choose to peel it off at this point.
Slice potato length-wise into 1/4'' strips.
In a large bowl, combine the olive oil and spices. The first 4 spices are listed in order of most to least, in terms of how much I use. Lots of paprika, a fair amount of cayenne, and just a tiny bit of both the oregano and the chili powder. Salt and pepper to taste. Mix well.
Toss potatoes in bowl until strips are mostly coated.
Bake on a lightly oiled cookie sheet, for 30-32 minutes, flipping them about 20 minutes through.
While the fries bake, prepare your sauces. In a small bowl, mix a few TB of Vegenaise with as many squirts of sriracha as you like, and in a separate small bowl, mix a few TB of ketchup with as many shakes of curry powder as you like. Using a chopstick or similar, stir each sauce until ingredients are fully blended.

Notes

*Any oil with a high smoke point will do. I used Spanish olive oil, which I love for its buttery-ness.

**The tricolor pepper gives these fries such a great flavor - and it's so colorful - but black pepper will do if you can't find tricolor!

Polenta Bruschetta

2014-09-04T23:27:00.000-07:00

It's Vegan MoFo, Day 4!

Today's recipe uses leftovers from yesterday's Californian Bruschetta recipe, with the addition of sauteed spinach and Kalamata olives, and polenta instead of bread. You can mix and match the toppings however you like. Makes a great appetizer, party snack, or meal on its own.

Toppings combinations, from left to right: sauteed spinach + tomato mix + sliced olives; ricotta mix + tomato mix; ricotta mix + tomato mix + sliced olives

P o l e n t a B r u s ch e t t a

Ingredients

tofu ricotta mixture

tomato basil mixture

pre-cooked roll of polenta*

olive oil

2 cups fresh baby spinach, sauteed (optional)

Kalamata olives, sliced (optional)

Preheat oven to 350 degrees F.
Lightly oil a cookie sheet.
Slice polenta log into 1/2'' slices (the log I used made about 12 slices).
Cover each slice with any combination of the following: a heaping spoonful of the ricotta mixture, a heaping spoonful of the tomato basil mixture, a spoonful of sauteed spinach, and a few slices of Kalamata olives.
Bake in oven for 18-20 minutes.

Notes

*I used the 18oz package of organic, pre-cooked polenta, from Trader Joe's

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P.S. I missed the deadline to sign up for the Vegan MoFo RSS feed/blogroll, so if you enjoy my posts, I would LOVE LOVE LOVE it if you added me to your feed!

If you aren't sure how, here's an illustrated how-to guide I created! Or, if you're using feedly, you can simply enter "chooseyourownfoodchain" in the search box, click on my site, then add me!

Here's my RSS feed url, if you need it: http://chooseyourownfoodchain.blogspot.com/feeds/posts/default?alt=rss

P.P.S. You can also find me on Instagram

(http://instagram.com/megvegmeg). :)

Californian Bruschetta

2014-09-03T23:58:00.000-07:00

It's Vegan Mofo, Day 3!

Tonight I made what I'm calling a "Californian" variation on an old Italian favorite: bruschetta. Why Californian? Because it's healthier (ahem, it's vegan), and as ya'll know, California is notorious for its healthy lifestyles, and because I used sourdough bread, which although I've read originated in ancient Egypt before spreading to Northern Europe and then to Northern California, is considered a staple bread here in all of California.

~~Because it's so late, I'm just going to post some teaser photos for now, and I'll be posting the full recipe tomorrow.~~ The recipe is now posted, below the photos!

tofu ricotta, which is also used in my famous Stuffed Shells recipe!

The bruschetta mixture of tomatoes et al.

Finito. Bella, salubre, e deliziosa!

C a l i f o r n i a n B r u s c h e t t a

Ingredients

Sourdough bread, sliced

(I used San Luis Sourdough, but any kind will do!)

For the tofu ricotta:

1 package (~16oz) of firm tofu

1/2 cup (or slightly more) of Vegenaise

2 to 3 TB nutritional yeast

1 tsp salt

2 tsp dried parsley

2 tsp dried basil

2 tsp onion powder

1 tsp garlic powder

For the tomato mixture:

2 1/2 large tomatoes*, chopped

1 cup basil leaves, cut Chiffonade style

2 garlic cloves, minced and sauteed

2 TB olive oil

1 tsp balsamic vinegar

sea salt, to taste

freshly ground pepper**, to taste

Preheat oven to 400 degrees F***
In a large bowl, mix the olive oil and balsamic. Add the rest of the tomato mixture ingredients, and toss well. It's best if you can let it marinate for an hour, but not totally necessary.
Pat the tofu dry, and mash into a bowl. Add the remaining ricotta ingredients, and mash with a fork until all is blended.
Lightly oil a baking sheet and/or lightly oil both sides of each slice of bread.
Add heaping spoonfuls of ricotta mixture to each slice of bread. Bake slices in the oven for 8-10 minutes or until ricotta has slightly darkened and firmed.
Top with generous heaps of fresh tomato mixture and serve! This would make a great party appetizer, but is also good on its own!

Notes:

*I used what I had, which was 1/2 beefsteak tomato (don't you hate the name?), 1 large garden tomato, & 1 cup of cherry tomatoes. The latter of the two, I picked from my neighbor's garden. I'll have to ask her what kind the garden tomato was. But 2 1/2 large tomatoes, whatever kind, should approximate the amount I used just fine.

**I really love using rainbow peppercorns. I buy mine at Trader Joe's.

***If you plan to let your tomato mixture marinate for an hour or so, no need to preheat your oven right away.

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Here's my RSS feed url, if you need it: http://chooseyourownfoodchain.blogspot.com/feeds/posts/default?alt=rss

P.P.S. You can also find me on Instagram

(http://instagram.com/megvegmeg). :)

Pad Thai with Zucchini Noodles & Rice Noodles

2014-09-02T23:44:00.000-07:00

It's Vegan MoFo, Day 2!

I posted two how-two guides earlier, to help folks who are having trouble setting up their feeds and/or adding individual blogs to their feeds, so I'm only now posting my recipe of the day.

I'd never made this dish before, and I must say, I'm already pretty fond of it. In fact, it might be a new staple. It's a recipe that I adapted from The Stoner Vegan's recipe, "Peanut Noodles." I even brought it with me tonight to share with my weekly creative writing group, and I think it was a pretty big hit. ;)

Without further ado, I bring you...

P a d T h a i w/ Z u c c h i n i N o o d l e s & R i c e N o o d l e s

Ingredients

8 to 10 oz of rice noodles, cooked according to package*

1 large zucchini, julienned

1/2 large yellow onion, sliced into short half moons

sesame oil**

1/4 cup peanut butter

1/2 cup water

3 TB tamari***

powdered ginger (or fresh), to taste

sea salt, to taste

1 lime****

1 carrot, shaved

2 green onions, sliced thinly

*I used over half a box of Thai Kitchen brand's "stir-fry rice noodles."

**I used spicy sesame oil, because I like hot foods, but whatever you fancy.

***You could use soy sauce or shoyu if you don't have tamari. And if you want to make this dish gluten free, use tamari but just make sure it doesn't contain wheat.

****Don't skip the lime. It's the magic ingredient, trust me.

In a large wok, saute the onion in the sesame oil until onion is fairly translucent.
Add zucchini to wok. Toss periodically.
Add the water, then the peanut butter. Stir well, until peanut butter is fully blended, but being careful not to break the zucchini.
Add the tamari, ginger, and sea salt. Toss.
Add the (already cooked) noodles. Toss.
Squeeze 1/2 (or more) lime over the mixture. Toss.
To serve, top with shaved carrots, sliced green onions, and lime wedges from the remaining part of the lime. Bonus: If you have fresh cilantro, that'd make a great topping, as well.

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P.S. I missed the deadline to sign up for the Vegan MoFo RSS feed/blogroll, so if you enjoy my posts, I would LOVE LOVE LOVE it if you added me to your feed!

If you aren't sure how to do it, here's an illustrated how-to guide I created! But if you're using feedly, you can simply enter "chooseyourownfoodchain" in the search box, click on my site, then add me!

Here's my RSS feed url, if you need it: http://chooseyourownfoodchain.blogspot.com/feeds/posts/default?alt=rss

P.P.S. You can also find me on Instagram

(http://instagram.com/megvegmeg).

Vegan MoFo Special Post | How-To Guide: Adding Individual Blogs To Your Existing Blogroll Feed!

2014-09-02T12:43:00.000-07:00

Hello MoFo'ers!

Due to popular demand, I've made a second, illustrated How-To Guide for adding individual blogs to your existing blogroll feed! If you first need to know how to import the OPML file to your feed, see my first How-To Guide. Note: This guide refers to using feedly.

It's as easy at one-two-three.

1. While on the homepage of your feedly account, click on the three dots at the bottom left.

From my feedly.com homepage. See the dots at the bottom left, next to my name and the word "Upgrade."

2. Click on those dots and select "Organize" from the drop-up list. It's toward the top of the list.

From my feedly.com homepage

3. Once you've clicked on "Organize" from the drop-up menu, you'll be taken to the screen below. From there, type in the name of the blog you want to add.

Let's say you're trying to add my blog to your feed (which you should, because mine won't be contained in the VeganMoFo 2014 OPML - All Blogs file, as I missed the sign-up deadline!). Click inside the search box at the top right, and just type in "chooseyourownfoodchain." A drop-down list will appear. Click on the one that shows up under the subheading "Sites" (in this example, it's the second one down).

From my feedly.com Organize page

Almost there, I promise.... Now, click on that green "+feedly" button to the right of Chooseyourownfoodchain (or whatever blog name it is).

From my feedly.com account. This is what appears after you click on the blog you just searched for.

You'll be taken to the following screen:

From my feedly.com account, as I show you how to add Chooseyourownfoodchain to your list!

You now have the option of re-naming the blog (but why would you do that? ;)), and selecting which list you want it to appear in. I have checked the box next to "Vegan MoFo 2014," because that is what I named my Vegan MoFo 2014 blogroll feed.

Click the green "Add" button and VIOLA! You've added me (I hope) or whichever blog you've chosen to your feed!

Note: In some cases, you *might* need to know the blog's RSS url. If it's a blogspot blog, it follows the same general format. Mine is: http://chooseyourownfoodchain.blogspot.com/feeds/posts/default?alt=rss
(for other blogspot blogs, just switch out "chooseyourownfoodchain" for whatever the blog name is).

Hope this helps,
foodchain / megan

Vegan MoFo Special Post | How-To Guide: Importing the Blogroll to Your Reader!

2014-09-02T12:38:00.000-07:00

Hello MoFo'ers!

I'm making this post for anyone who's having problems with importing the blogroll file into your feed burner/reader. I think it's more difficult this year because there is no longer such thing as Google Reader. I don't know about you, but that's what I used to use, and it was a lot easier and quicker to figure out.

This year I am using Feedly. Here's an illustrated step-by-step guide to help you do it, too!

1. Download and save the file that Kate posted on the Vegan MoFo site, which you'll find here. Remember where you saved the file (on some computers, it'll save automatically to your Downloads folder).

2. Set up an account on feedly.com (it takes less than a minute).

3. On the left side of your feedly page, toward the bottom, there should be a little "..." button. It looks like three little dots. Locate that.

From my feedly.com account homepage.
The three little dots are bottom left, to the right of my name and the word "Upgrade."

4. Click on the three little dots, and a drop-up menu should appear.

Drop-up menu pictured above, bottom left side. From my feedly.com account homepage.

5. Select "organize" from the drop-up list. It will take you to the screen shown below. Click on the grey button that says "Import OPML," which you'll find next to the bolded, black "Organize."

From my feedly.com account's Organize page. Note: I'd already imported the file, so yours won't show the Vegan MoFo 2014 list just yet.

6. Now you'll click on the grey "Choose File" button. From there, you'll select the blogroll file from whichever folder you saved it in. Unless you renamed it, the file should be called "VeganMoFo 2014 OPML - All Blogs." Select that, click "open." Finally, click the blue "Import" button.

From my feedly.com account's Import OPML page

7. Ta-Dah!! You have now added the Vegan MoFo 2014 blogroll to your feed.

Trouble-shooting FAQ:

Q1: "But Megan, I tried that, and I don't see my own blog listed on the blogroll!"

A1: Oh man, I'm sorry to hear that! I know the folks running Vegan MoFo are working on it. Maybe try commenting on their blogroll post to alert them to the trouble? But wait - are you sure you named it correctly? I know some folks' blogs *are* showing up, but listed as a different name.

Q2: "I tried commenting on their post, but my comment didn't get approved. What do I do?"

A2: Sometimes the comments go to the spam folder, in which case, they didn't see your comment in order to approve it. Try emailing them?

Q3: "Megan, why is Choose Your Own Food Chain, this very blog I'm reading now, NOT listed on the feed?"

A3: I AM SO GLAD YOU ASKED. It's because I missed the sign-up deadline. :( But the good news is that you can still add me to your personal feed list! It's as easy as typing "chooseyourownfoodchain" into the search box on your Feedly's Organize page, but I've also created an illustrated guide to adding individual blogs to your feed. I did that for several of my friends' blogs that - for whatever reason - did not show up when I imported the OPML file.

Q4: "Why are only three hundred-and-some blogs showing up on my feed, when I know that OPML file contained WAY more blogs than that?"

A4: I know, happened to me, too. Wish I had the answer to that one! I think that's another question for the folks at MoFo. I know they are working fervently on solving that one, though.

MoFo Scramble! w/Wilted Arugula & Tempeh Bacon

2014-09-01T12:37:00.000-07:00

It's Vegan MoFo, Day 1!

And now, let's start this off right with a little tofu scramble.

My favorite tofu scramble recipe has always been the one in Isa Chandra Moskowitz's time-honored Vegan with a Vengeance, and probably always will be.

The version I created today was inspired in part by Isa's classic recipe, and also by chooseveg.org's 10 Meatless Meals You Can Make in 10 Minutes, my own laziness, it's-too-hot-to-cook, I-can't-wait-an-hour-to-eat, these-are-the-ingredients-I-have, and sometimes-I-can't-bare-to-measure-things. Sometimes, I can't help myself but add a few things here and there, so I won't call this recipe very quick and easy, but it is fairly so.

One little note: The fennel seed is really the magic in this recipe, so if you're going to skip a spice, don't skip that one!

M o F o S c r a m b l e

w / W i l t e d A r u g u l a & T e m p e h B a c o n

Ingredients

onion, 1/2, diced

garlic, 1 clove, minced

firm tofu, 1 block

tempeh bacon, 3 strips (I used Tofurkey's Smokey Maple Bacon Strips)

nutritional yeast, 1/4 cup or less

1 lemon

fresh arugula, 2 generous handfuls

curry powder

tumeric

cumin

fennel seeds

sea salt & pepper

Saute garlic and onions in vegetable oil (or whatever oil you have).
Prepare the spice mixture in a small bowl. Use equal parts curry powder and tumeric, and only a little cumin. Use maybe a teaspoon of fennel seeds, first crushing them in between your fingers. Add salt and pepper to taste.
Add spice mix to pan. Saute for another minute or two.
Crumble tofu into pan. You can kind of squeeze it through your fists, which is a nice little trick for two reasons: it's the next best thing to pressing the tofu beforehand (which I didn't feel like doing) and it serves to add water to the pan, which you need to do anyway to deglaze it.
Squeeze half of the lemon over the pan.
Add the nutritional yeast, then the tempeh bacon (I broke the strips into small squares).
Continue to saute until mix is clumpy, deglazing pan with splashes of water as needed.
Squeeze other half of lemon over the pan.
Stir in the arugula and let it wilt before serving.

I like my tofu scramble with a cup (or three) of strong, French-pressed coffee. Maybe some hot sauce, too. Enjoy!

P.S. I missed the deadline to sign up for the Vegan MoFo RSS feed / blogroll, so if you enjoy my posts, please add me to your feed! If you aren't sure how to do it, here's an illustrated how-to guide I created!

Here's my feed url:

http://chooseyourownfoodchain.blogspot.com/feeds/posts/default?alt=rss

You can also find me on Instagram (http://instagram.com/megvegmeg).

Vegan MoFo Is in September This Year!!?? | Well, I'm Doin' It Anyway!

2014-09-01T11:48:00.001-07:00

I'm disappointed to have missed the sign-up deadline for Vegan MoFo. This is the second year in a row that I didn't find out until it was too late! The first year that I did it, which was November 2010, I found out by pure luck. Anyone know how to get on their email list or have tips on how to find out in advance?

That said, I'm going to MoFo this year anyway! You won't find me on the official blogroll, because of said missed deadline, so please add me to your feed, follow me, and stop back often! Leave comments! Share the love! I'll come visit you, too!

Happy MoFo'ing,

foodchain

Vegan Chicken Salad, Recipe #2

2014-05-07T06:36:00.001-07:00

Here's another take on tempeh-based vegan "chicken" salad. It requires a little more shopping/ingredients, and a little more effort, compared to my Vegan Chicken Salad For Really Lazy People recipe ...but it's totally worth it!

V e g a n C h i c k e n S a l a d ,

R e c i p e # 2

Ingredients:

To Saute:

1/2 package tempeh, crumbled

approx. 2 TB peanut oil

To Chop

3 stalks celery, finely diced

1 carrot, peeled and finely diced

3 scallions, finely sliced

approx. 1/3 cup pickles, finely diced (I used 3 kosher dill spears)

optional: chop up some of the leaves from the celery stalks

To Mix

4 TB Vegenaise

1 TB (scant) yellow mustard

2 TB freshly squeezed lemon juice

1 (heaping) tsp dried dill

1 to 2 tsp mustard seed

1 tsp celery seed

turmeric powder, enough to give it color

sea salt, to taste

freshly ground black or tricolor pepper, to taste (I used tricolor)

Method:

Whisk together the "to mix" ingredients in a large bowl. Add the "to chop" ingredients to the mixture. Stir thoroughly to coat all pieces.

Heat a small portion of the peanut oil and saute mustard seeds until they go "pop." Be careful not to burn! Drain excess oil and set seeds aside.

Add the rest of the oil to the now-empty pan and heat. Slowly crumble tempeh into pan. Aim to crumble into small bits. Saute until all bits are a light, golden-brown.

Combine the sauteed tempeh and mustard seeds with the rest of the ingredients. Stir thoroughly. Refrigerate until ready to serve.

~

Serving Ideas and Tips:

If you let this mixture sit in your fridge for a while before eating, the flavors will really combine nicely. I found that the lemon juice was slightly overpowering immediately after I'd made this, but once I let it sit for a day or so in the fridge, the flavors had melded together beautifully, and the amount of lemon was perfect. If you plan on eating this right away, perhaps experiment with the amount of lemon you use.

Use for a sandwich with red onion, tomato, and lettuce; as a spread for toast points or baked pita; as a dip for crunchy vegetables (large leaves of romaine are excellent for scooping and rolling); in a flour wrap; or anything else you can think of!

Lemon Miso Salad Dressing

2014-05-06T12:44:00.000-07:00

What I love about this salad dressing is its simplicity and that it's mega-lemon-y. And, so long as you already have these ingredients, it's SO EASY to make. You know how I love cooking endeavors that start with minimal effort and end with astronomical flavor (aka, lazy cooking!).

L e m o n M i s o S a l a d D r e s s i n g

Ingredients

3 tsp yellow miso

juice of half a large lemon

2 TB tahini
1 TB mild-flavored oil, such as sunflower seed oil

1 TB rice vinegar (or less)

1 TB agave (or more)

1 TB Bragg's Amino Liquids (or use tamari)

ground ginger, a pinch

sea salt, to taste

freshly ground black pepper, to taste

Method

Combine all ingredients in a bowl and mix thoroughly with a fork or whisk. I also threw in some of the pulp from my lemon, for extra flavor bursts and added texture.

Serving Ideas

Serve by tossing with your favorite green salad. I enjoyed mine tossed with a simple mix of romaine and grape tomatoes, topped with black beans.

Vegan Chicken Salad For Really Lazy People

2014-04-30T17:28:00.000-07:00

The dog days of summer are starting here in LA. Honestly, I couldn't be more ready for them. Hot weather, DO. YOUR. THING. Why am I so excited about the insane heat, you ask? Well, I tend to run cold; I despise wearing long-sleeved shirts; and I weirdly like the challenge that comes with the heat - it's sort of like taking a Bikram yoga class...all the time.

(Actually, I've taken two Bikram yoga classes in my life, and, well, I'm not really sure those are for me. ;) I will say, though, that I would give Bikram another chance.)

Anyway, I'm sooooooooooooooooooooooo lazy with cooking lately. I want to chop, like, nothing. Ingredient list longer than 5 items? No, thanks. Prep time is longer than...wait, there's PREP time? Pass.

There has been a benefit to my laziness of late, however. That is, I'm so averse to even getting in my car to drive to the grocery store that I'm not spending extra cash on ingredients! So, I'm thrifty, too. Win-win.

And by the way, rather than "lazy," I prefer the phrase "energetically economical."

Okay no I don't.

Right, so without further ado...here is the recipe:

V e g a n C h i c k e n S a l a d

F o r

R e a l l y L a z y P e o p l e !

Alright, look, here's a forewarning: Given that this recipe was inspired by my laziness, it relies heavily on dried spices, which I just happen to collect in my kitchen cupboard. You can never go wrong with buying whatever dried spice is on sale, I say, but, I digress. Anyway, if you don't have all the dried spices, it's really okay. Don't knock yourself (and your wallet) out over it - just skip! I wrote viable substitutions where possible.

Ingredients:
Stuff you have to saute
1/2 a package (4 oz) of tempeh (I use Trader Joe's, which comes in an 8 oz pack)
2 TB peanut oil (or any oil that doesn't burn when you saute with it)

Stuff you have to chop
1/3 cup pickles, diced (use whatever kind you feel like - I used 3 Kosher sandwich slices)
1/3 cup onion, diced (use any kind - I used white because it was already in my fridge)

Stuff you have to mix
3 TB vegan mayo (I love the Follow Your Heart brand, called "Vegenaise" and I used the original)
1 TB (or less) mustard (I used the standard yellow mustard)
dried tumeric (enough to give it color)
dried dill (maybe like 1 tsp)
sea salt, to taste
black pepper, to taste (I used the tricolor peppercorn from Trader Joe's)
fresh lemon juice (squeeze maybe 1 or 2 tsps' worth)
optional: some mustard seed (use more mustard if you don't have mustard seeds)
optional: a lot of celery seed (see, there was mold on my *real* celery, so I doubled up on celery seed - if you don't have celery seed, you can substitute 1/3 cup celery, diced)
totally optional: black sesame seeds, a couple sprinkles' worth (I only used this to see what it'd look like...totally skippable)

What To Do:
Heat the peanut oil slightly. Slowly crumble the tempeh into the pan and saute until most sides are golden-ish.

Mix all other ingredients together, adding the pickles and onion last. Add the tempeh. Stir. Refrigerate until ready to serve so that flavors combine.

Serving idea: This tastes great in a sandwich! Pictured is mine: vegan chicken salad on toasted sourdough bread, with big leafy romaine, chopped grape tomatoes, and sliced avocado. Mmmm-MMM!!!

Serving idea #2: Double the recipe if you want to make it for your family/roommates/etc. or if you want it to last a couple of days. I specifically made the recipe small because I am only cooking for moi!

10 of Your Favorite Splurge Foods Are Totally Vegan

2014-04-21T16:03:00.003-07:00

Check it out, folks! Ten of our favorites are already vegan!

Can you believe it?

1. Spaghetti. This beloved household staple is typically vegan. Box of pasta, jar of sauce.

Box of pasta, jar of sauce.

- say it with me -

Box of pasta, jar of sauce.
Box of pasta, jar of sauce.
Box of pasta, jar of sauce.
Box of pas -

taaaaa...aaand just like that, you have dinner. Boil water, add pasta, drain, add sauce, heat more...DONE.

Ninety-five percent of the time, the pasta you have to boil in water contains no eggs (unlike the already-cooked stuff you buy in the refrigerator section), and the vast majority of jarred red sauces contain no milk or cheese ingredients (unless, of course, you buy the one that says "cheese" in the title!).

2. French bread. Buy a whole baton of it. Yep, totally vegan. Want something familiar and delicious in which to dip said bread? Try the totally-incidentally-vegan combo of olive oil, sea salt, and freshly ground black pepper.

3. Potato chips.

4. Frozen French fries. They're are almost always vegan (potatoes, oil, and salt tend to be the main ingredients). Many times (really, most of the time), too, you can get French fries at a restaurant that just happen to be vegan. What would make them not vegan? If they're fried in animal lard, which is the case at SOME but definitely NOT ALL restaurants. Ask next time if you're curious!

5. Tortilla chips and salsa. There are some exceptions, such as, if you're eating at a very authentic Mexican restaurant, sometimes the tortilla chips are cooked in lard. Kind of same things as the French fries. You buy the bagged kind from the grocery store - almost always vegan (ingredients: corn, oil, salt). You get 'em out at a restaurant? Depends, so ask questions. Politely. Please.

6. Soft pretzels. The plain kind. Once in a while, they randomly throw milk in there, which is odd to me. I'm a native Philadelphian, and the REAL soft pretzels are akin to fresh French baguette (see above - ingredients: wheat, salt, maybe oil - simple). You buy them at a little street cart, which only enhances their effect. They're chewy, moist, decadent, and perfect for dipping into mustard, which leads me to...

7. Mustard. Okay, okay, I know it's not a super fancy or splurgy treat, but it goes with a lot of things that are treats, and...if we're talkin' your standard American yellow mustard, or your standard spicy Mustard (German or otherwise), it's almost always just a combo of mustard seed, vinegar, and salt. Now, honey mustard is a different story, as honey comes from bees, and technically what comes from an animal = not vegan. A lot of people just learning about veganism forget about the bees, but it's true, veganism accounts for the bees, too.

8. Water ice, aka Italian ice. Another Philadelphia favorite. Note: I'm only talking about the water/Italian ice, and not the water/Italian ice mixed with frozen custard. The latter = not vegan.

9. Chocolate nonpareils. I know. I was once just as amazed when I first found this out. And apparently "nonpareil," as I just learned, means "having no equal." Imagine that. Makes total sense, right?

10. Pickled pretty much anything. Pickled cucumbers (aka anything referred to as "pickles" in America, including Kosher Dill, Butter Pickles, Sandwich Pickles, etc. - although careful with the fried pickles, which although I agree are LOVE in a cripsy shell, you really do have to check on those to see if they're vegan), pickled carrots, Sour Kraut, Kombucha (just seein' if you were paying attention, lolz), peppers, relish (you still with me??), olives, tapenade, radishes, plums... the list goes on. And on. Especially if you live in a pickle-friendly country, such as Japan, where a major component of every traditional meal involves something pickled.

What about you? Discover some of your favorites that just happen to already be vegan? Share your example(s) in the comments!

On Dogs, Psychology, & Dog Psychology: foodchain on the Radio!

2014-03-16T13:37:00.001-07:00

Adelaide sits on the therapy couch, recalling the events of her puppyhood.
"And how does that make you feel, Adelaide?"
"Hungry."

What does love mean in canine?

Last Wednesday, I was the special guest on Tanya Yarbrough's radio show, That Dog Training Show.

Don't worry if you missed it live! It's archived, so it's available for download any time!

If you'd like to listen to this 30 minute show in which I discuss with Tanya my experience with human psychology; my experience with being a human companion to a dog (i.e., a "dog owner"); and my discovery of the similarities and differences between human psychology and dog psychology, then you should definitely check it out. If that link doesn't work, then go to the list of episodes and clink on the link for "Episode 06: 03/12/2014."

I speak from my personal experience, as well as my experience as a clinical psychologist (that's not licensed yet, but that's besides the point).

Tanya is a Los Angeles-based, "mixed methods" dog trainer who's not only very well-informed (she's got a background in animal science plus tons of experience) but also SUPER hilarious. I highly recommend you listen to some of her other episodes while you're at it!

You can follow That Dog Training Show on Facebook, too.

Some info about the "treats" we give our dogs

2013-04-03T20:59:00.001-07:00

Good information about the source of products contained in dog bones/treats/food... Dog lovers, you'll want to know this before feeding your precious pup!

http://goodnessgracioustreats.wordpress.com/tag/ims-pet-industries/

Support Vegan Fashion - Jewelry by foodchain!

2013-03-02T20:42:00.001-08:00

Hello, chooseyourownfoodchain Readers.

Check out my latest jewelry designs:

If you see something you like but you want it personalized to your own style, know that I am always happy to custom-design a piece of jewelry for you that suits your specific aesthetic preferences! Just shoot me an email and we'll work together!

email me--> chooseyourownfoodchain@gmail.com

Thanks,
foodchain

Back!

2013-01-20T14:34:00.000-08:00

Good day, readers! It's been ever so long since I've posted and I'm glad to be back!

In the time between then and now, I've adopted a beautiful mixed-breed puppy, who I named Adelaide. She is my heart. She's also called to mind some interesting vegan-related issues, which I will share with you in the coming posts, in no particular order.

Me & Adelaide, on our way to hike at Griffith Park

Issue #1: Can dogs thrive - not just survive - but thrive on a vegan diet?

In short, here is my opinion on vegan diets for dogs: I think there is a good chance, based on the reading I've done, that a dog can survive and thrive on a vegan diet, BUT I don't feel that deep-level certainty I feel about vegan diets for humans. I am absolutely without-a-doubt sure that humans can thrive like hell on a vegan diet, but I need more evidence (or maybe just a sign?) to feel that sure about veganism for dogs. Also, I really want to feel that sure about it for dogs, but I am trying to hold my bias. I want to know what other vegans with dogs (or anyone who's seriously considered feeding their dog a vegan diet) think about this, so please share in the comments!!!

I've experimented with feeding Adelaide different sorts of vegan meals. I've never been able to find V-Dog in stores, but I've heard good things about that brand of vegan dog food. We've tried Natural Balance's vegan dry and wet foods, but it seems like it's not very nutritional - it's not "bad" per se, but doesn't have a lot of nutritionally rich ingredients, in my opinion.

This is v-dog, a vegan dog food that people tell me is awesome. I want to try it for Adelaide.

Recently, I saw something that gave a recommended ratio for a vegan meal for dogs: 2 parts high protein ingredients: 1 part green and/or orange vegetable: 1 part whole grain/oat. I can't remember the source, but that sounds reasonable to me.

Often, especially when I run low on store-bought doggie food, I will make up my own blend of store-bought food and one or more of the following "human" ingredients: brown rice, mashed up chickpeas, raw broccoli (she goes nuts for raw broccoli, it's funny), boiled carrots, baked apple pieces, parsley flakes, pumpkin puree or sweet potato puree from a can, quinoa, raw lettuce. I typically use store-bought food that contains meat, although once in a while I will leave meat out of the picture completely. For meat-containing commercial foods, lately I've been experimenting with Merrick's Puppy Formula, Pure Vita Chicken & Brown Rice, The Honest Kitchen's "Natural Dehydrated" food (just add water), and Stella & Chewy's freeze-dried raw meat patties. I don't feel super good about this, nor do I feel "more okay" with using meat that's said to be free range, raw, organic, or any of that other bullshit (also, not all of these brands make those claims, though some do). The reason I went for these specific brands was because they seem to contain less crap and more actual nutrient-containing ingredients.

A concoction of peas, brown rice, carrot, apple, and store-bought dog food that I recently made Adelaide. Doesn't look that appetizing, but she LOVED it.

Adelaide also loves peanut butter, bananas, and berries. I use these more as snack items because I read that it's best not to mix fruits in meals (something about digestion I think?). And peanut butter is just too much like crack for my dog, so I give it to her as a "high value" treat. For real, she gets like a power trip from certain types of treats. I've had to ban Kongs in my house for this reason. :)

Soooo sleepy... :)

Again, I want to know, what are your thoughts? Ideas? Stuff you've tried and seen good results or bad results? I'm interested in knowing as much as I can! Please share freely in the comments section below. :)

"But I Could Never Give Up Cheese"

2012-04-19T00:38:00.001-07:00

If only I had a dollar for every time someone told me that.

Fellow humans, you absolutely can give up cheese. Like with anything else, you must first want to give it up.

"Give up?" I actually dislike that phrase intensely when it comes to transitioning to a vegan diet. Once you read books like Eat To Live and The China Study, you'll be running from cheese, trust me. Once you read about factory farming, you'll want absolutely nothing to do with the production, sales, and consumption of cheese (or milk, eggs, and meat, for that matter). Once you learn that so-called "organic" and "free range" farms do not actually translate to "cruelty free" farms, you'll know better than to put cheese anywhere near your mouth. You'll also know better than to trust the dairy industry, which thrives on America's cheese addiction.

Once you've stopped eating cheese for a while, and you feel more energetic, awake, and alive - not to mention, less bloated and less gassy - you'll become intoxicated with the way you feel when you don't eat this crap. You'll feel better about living in accordance with your beliefs, and that will be utterly empowering.

photo cred

Once you educate yourself about the truth, you'll realize there is nothing to "give up," but only more knowledge, wisdom, and empowerment to gain.

But don't take my word for it. Go, educate yourself. Learn. See. Experiment.

Vegan Pumpkin Pie Cheesecake

2011-12-26T11:12:00.000-08:00

I've been meaning to make this pie since, man, something like 2008, when my then-roommate, Muckford, made it for the first time. WOW, that was good cake. I've taken his recipe and published it here, with a few alterations.

I'll be honest; Muckford's was WAY better. Sadly, I don't know what he did to make it better, but I'm guessing it's because he's simply a good baker. Baking does not come as naturally to me as other culinary skills, although I do a great job of faking it. :-)

V e g a n P u m p k i n P i e C h e e s e c a k e

Ingredients:
8 ounces Tofutti Better Than Cream Cheese - Look for the non-hydrogenated version in the yellow container.
12 ounces light firm silken tofu - Or extra-firm
1/2 cup agave nectar - Or unrefined sugar, which is what I used
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla

1/2 cup pumpkin puree - Canned, not pumpkin pie mix
2 teaspoons rum - Optional. I used it. Not sure what it added.
3 tablespoons brown sugar or natural, unrefined sugar - I used the latter
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon grated fresh nutmeg - I wish I'd used this! I used dried, ground nutmeg, instead.

1 pre-made 8-inch graham cracker crust

Preheat the oven to 350F.

Put the first set of ingredients (toffuti through vanilla) in a food processor and puree until completely smooth. It should be silky smooth--not chalky or lumpy.

Remove a cup of this mixture from the processor and spread it in the bottom of the crust.

Add the next set of ingredients (pumpkin through nutmeg) to the ingredients remaining in the food processor and process until well blended. Smooth it carefully over the white layer in the crust, heaping it slightly in the middle. Bake until the center is almost set, about 50-60 minutes. Insert a toothpick. If it comes out liquidy and cold, give it more time, until the center is firm. Remove from the oven and allow to cool. Refrigerate until completely chilled, at least 3 hours. Serve to delighted guests.

And This Is Why the Whole World Can Be Vegan

2011-12-24T00:16:00.000-08:00

(photo cred).

"Here's to the crazy ones, the misfits, the rebels, the troublemakers, the round pegs in the square holes... the ones who see things differently - they're not fond of rules... You can quote them, disagree with them, glorify or vilify them, but the only thing you can't do is ignore them because they change things... they push the human race forward, and while some may see them as the crazy ones, we see genius, because the ones who are crazy enough to think that they can change the world, are the ones who do."

- Steve Jobs

Vegan Meals for $3 or Less

2011-11-08T01:33:00.000-08:00

The Peta2 blog features a series of vegan recipes that cost $3 or less called "$3 Dish of the Day."

Right now I'm extra-superduper brokey-broke-broke, so I thought, what better time to try some of these recipes than now??

Here is a list of recipes that look I thought looked particularly delectable! And, as peta2 promises, each costs no more than $3 each to make. Some are old familiars, others are interesting twists on old familiars. :)

Split Pea Soup

Soy Chorizo Spinach Hash

Sloppy Joe Lentil Wraps

Tasty Baked Potatoes

Pimp My Ramen <--These are only $0.32 to make!!!!

I can't wait to try some of these!!! If you have any other recommendations for super cheap vegan recipes, please do pass them on! :)

yours,
foodchain

Vegan MoFo! Post #10: Potato Chipotle Soup

2011-10-26T22:05:00.000-07:00

Much has happened between my last post and now!

First of all, my roommate and I revamped our Chipotle Taquito recipe a bit and ended up with a delicious soup recipe. Here's the recipe:

P o t a t o C h i p o t l e S o u p

Ingredients:
-5 large brown potatoes, chopped into chunks (about 1 or 2'' ea.)
-2 TB canola oil
-1 large yellow onion, diced
-2 chipotle peppers in adobo sauce (canned variety)
-1.5 TB of adobo sauce (from the can of chipotle peppers)
-2 cloves of garlic, minced
-1 TB earth balance
-sea salt, to taste
-a hearty handful of fresh cilantro, de-stemmed and chopped up

_

Add the potatoes to a pot of water. The water level should be higher than the potatoes. You want about a 2:1 ratio of water to potatoes. Bring to a boil and then turn down to medium-high heat.

In a frying pan, saute the onions and garlic in the oil until soft.

Once the potatoes are very soft and mushy, smash them up with a fork or potato masher. Add the earth balance and sea salt and mix well. Add the onions, garlic, chipotle peppers, and adobo sauce and continue to mash together with the potatoes. Add more water as needed - you want the mixture to be watery, soupy. Cover and let simmer for 20 minutes. Stir in the cilantro and let simmer for another few minutes.

Serve with cilantro as garnish.

I also spent some time at Occupy LA recently. I helped facilitate a discussion on why it's imperative that animal rights and environmentalism be part of this movement. If you're interested in joining me and others in this effort, shoot me an email. This revolution belongs to everyone.

photocred: http://evolvefish.com

In other news, our all-you-can-eat vegan brunch in honor of Dia de los Muertos is only days away! It's been a long time coming and I'm really excited to throw this event. LA doesn't currently have ANY all-you-can-eat vegan brunch places, and it's about time that happens! I'm also really happy to be donating a portion of our proceeds to the wonderful animal rights organizations, ARME. Check out quarrygirl's advertisement of the event for more details, especially if you're interested in coming!

S'all for now!

Vegan MoFo! Post #9: Announcements and Chipotle Potato Taquitos!

2011-10-14T07:30:00.000-07:00

I've got some good news: I'm finally getting over my flu! It's been an annoying two weeks of constant nose-blowing, coughing, achiness, and general blah. It's also put a huge damper on my Vegan MoFo-ing! But I think this flu is coming to its much-anticipated end.

I've got some other exciting news: My roommate and I are planning a pop-up brunch cafe at the end of the month. It'll be an all-you-can-eat, Mexican style vegan brunch in honor of Dia de los Muertos. We're going to donate a percentage of our proceeds to a wonderful animal rights organization, Animal Rescue Media & Education (ARME). I'm thrilled to be bringing the community together to enjoy some vegan food, recognize this awesome Mexican holiday, hear some good beats from our DJ, and help a cause that I feel passionate about.

photo cred.

If you live in or around Los Angeles, you should come over and celebrate with us! Buy your tix in advance and you can save money plus be automatically entered to win a number of cool prizes.

In preparation for this event, my roommate and I have been performing many kitchen experiments in which we test out foods we plan or hope to serve. Although we didn't list taquitos on our finalized menu, we're working on perfecting a taquito recipe to add to the list. Everybody loves taquitos.

I think our experiment was a success. Here's what we did:

Chipotle P o t a t o T a q u i t o s

Ingredients:
-4 red bliss potatos, chopped into 1'' pieces
-plenty of canola oil
-1 yellow onion, diced
-a hearty handful of fresh cilantro, de-stemmed and chopped up
-10 small corn tortillas (about 6'' diameter)
-3 chipotle peppers, chopped (we used the canned variety of chipotle peppers in adobo sauce)
-1 TB of the adobo sauce from the jar of chipotle peppers
-1 tsp cumin
-1 tsp garlic powder
-1 tsp salt
-1 tsp paprika
-a dash of black pepper

Preheat oven to 400 degrees F. Oil a cookie sheet and set aside.

Boil the potatoes in a large pot until very soft. Drain. Mash potatoes with a fork or large utensil. Add the spices (except black pepper), the chipotle peppers, and the adobo sauce. Mix well.

Saute the onions in about a TB of canola oil until softened. Add the cilantro to the onions and saute for another minute or two. Add a dash of black pepper and stir.

Add the onion mixture to the pot of potatoes. Stir well.

Warm some canola oil in a frying pan using medium heat. Turn down heat to low. One at a time, saute each of the corn tortillas for about 45 seconds, flipping over frequently. Continue adding canola oil as needed. The goal here is to keep enough canola oil in the pan to get the corn tortillas to soften.

Spoon about 2.5 TB of the potato mixture onto a tortilla. The potato mixture should be placed in the middle of the tortilla, forming a line across the diameter of the tortilla. Gently roll the tortilla until you have an inch or so left to roll. Before you finish rolling, spread some more potato mixture along the remainder of the tortilla (the part you haven't rolled yet). This will serve as a paste to keep the taquito closed. Finish rolling the tortilla and place on the cookie sheet, seam side down. Repeat for each tortilla.

Bake for about 10 minutes, then flip the taquitos. Bake for another 10 minutes.

Serve with hot sauce, salsa, or guacamole!

Chopped cilantro and onions

Potato-onion-spices mixture

Taquitos!

Vegan MoFo! Post #8: Curried Split Pea & Chick'n Soup - Medicinal and Delicious

2011-10-10T01:27:00.000-07:00

Curry contains a wealth of disease-fighting herbs and spices. I mean, below I offer a mere brush of the wonders these spices can offer. There is so much more and I encourage you to continue reading up on the many health benefits of curry!

Curcumin, found in tumeric, is thought to possibly help with arthritis and protect against heart disease and Alzheimer's. It may prevent colon cancer by reducing precancerous polyps [1], as well as other cancers, including cancers of the breast, blood, and stomach [2]. The way curcumin works to reduce or slow the growth of precancerous polyps as well as other precancerous masses is by inhibiting the enzyme aminopeptidase N (APN) [2]. Remember capsaicin, the natural substance that makes chili peppers hot? Well not only is capsaicin useful for fighting colds, but it's also helpful in reducing pain and increasing blood circulation [2]. Speaking of fighting colds, garlic is also thought to fight against cold and flu viruses [2] [3]. Cardamom and ginger are both useful in aiding digestion [2] [3].

C u r r i e d S p l i t P e a & C h i c k ' n S o u p
adapted from Vegan with a Vengeance

Ingredients:
1 TB olive oil
1 can Companion brand mock meat in Curry Chicken*
1 medium-sized yellow onion, diced
3 carrots, sliced
3 stalks celery, diced
1 large red bell pepper, diced
4 cloves garlic, minced
2 TB fresh ginger, minced
2 tsp red chili pepper flakes
2 tsp curry powder
1 tsp ground cumin
1/4 teaspoon ground cardamon (I ground mine fresh, using a mortar & pestle)
a generous pinch cinnamon
2 tsp sea salt
8 cups water
1 lb dried split peas
fresh cilantro for garnish

In a large pot, combine the 8 cups water and dried split peas. Add a pinch of salt. Bring to a boil and then immediately turn down heat to low. Allow to simmer until peas are softened (about 30 - 45 minutes).

In a pan, saute the onions in the olive oil until almost translucent. Add the celery, carrot, and red pepper and continue to saute until soft. Add the mock meat, garlic, ginger, spices, and salt, and saute on low heat for another five minutes or less.

Add the contents of the saute pan to the large pot. Stir together with the peas. Allow to simmer for at least another 15 minutes, but longer is better. I allowed mine to simmer for about 40 minutes.

Serve over jasmine rice, with fresh cilantro on top.

*If you cannot find Companion brand canned mock meats, any mock meat will suffice!

This is sold at my local Asian market.

Curried split pea soup over jasmine rice, garnished with fresh cilantro!

Vegan MoFo! Post #7: Frickin Pumpkin-Spiced Coffee!

2011-10-09T00:28:00.000-07:00

Ugh, I'm STILL sick! I literally slept all day today - hence the sore lack of MoFo posts on my end lately. I don't think I've been ill this long since...maybe ever? I'm seriously on my 12th day of this flu thing. I normally avoid taking any extra medications, so as to build up my body's ability to heal itself (even if that's not scientifically accurate, I believe there is some psychological merit there), but this has been so bad so long that I decided it was some time for antibiotics.

It's a bummer that the past few days, I haven't been well enough to continue my planned themes (Foods That Heal, Cultural Cuisines, & Vegan On A Shoestring Budget). However, as promised, here is the recipe for the Frickin Pumpkin-Spiced Coffee! that my roommate made the other day. It's so obvious it's nuts, but I seriously never thought to do this.

Enjoy, and stay well, people! I will have much more MoFo magic for you within the next few days. I should be back to normal by then. :crosses fingers:

O l i v i a ' s F r i c k i n P u m p k i n - S p i c e d C o f f e e !

...perfect for fall. :)

...also a great trick if you're short on money --> use cheap coffee and spice it up to cover over the flavor. Voila. Gourmet coffee.

Ingredients:
-coffee beans, freshly ground
-pumpkin pie spice

You'll also need a French press. I think this would clog up an electric coffee maker. Er, maybe it wouldn't, but a French press = coffee done right (actually, chemex pot = coffee done right, but I'm not financially there).

Prepare your beans as you normally would, grinding them coarsely and putting them into the French press. Then, add approximately 1 or 2 teaspoons of the pumpkin pie spice and stir it around once or twice. Steep your coffee as you normally would, using boiling water. That's it. I almost flipped out when I realized I could just add whatever to the steeping coffee beans!

chooseyourownfoodchain

Please Help Amelia the Puppy This Christmas!

Amelia, the Christmas Pup Who Needs Your Help!

They say it's the season of giving...Well, I have a request. Not for me, but for my close friend, Erynne, who has one of the biggest hearts out there.

Spicy Fries w/Special Sauces

Polenta Bruschetta

Californian Bruschetta

Pad Thai with Zucchini Noodles & Rice Noodles

Vegan MoFo Special Post | How-To Guide: Adding Individual Blogs To Your Existing Blogroll Feed!

Vegan MoFo Special Post | How-To Guide: Importing the Blogroll to Your Reader!

MoFo Scramble! w/Wilted Arugula & Tempeh Bacon

Vegan MoFo Is in September This Year!!?? | Well, I'm Doin' It Anyway!

Vegan Chicken Salad, Recipe #2

V e g a n C h i c k e n S a l a d ,

R e c i p e # 2

Lemon Miso Salad Dressing

L e m o n M i s o S a l a d D r e s s i n g

Vegan Chicken Salad For Really Lazy People

V e g a n C h i c k e n S a l a d

F o r

R e a l l y L a z y P e o p l e !

10 of Your Favorite Splurge Foods Are Totally Vegan

Check it out, folks! Ten of our favorites are already vegan!

Can you believe it?

On Dogs, Psychology, & Dog Psychology: foodchain on the Radio!

Some info about the "treats" we give our dogs

Support Vegan Fashion - Jewelry by foodchain!

Hello, chooseyourownfoodchain Readers.

Check out my latest jewelry designs:

new Etsy.Mini(5932121,'gallery',3,4,0,'http://www.etsy.com');

If you see something you like but you want it personalized to your own style, know that I am always happy to custom-design a piece of jewelry for you that suits your specific aesthetic preferences! Just shoot me an email and we'll work together!

email me--> chooseyourownfoodchain@gmail.com

Thanks,foodchain

Back!

"But I Could Never Give Up Cheese"

Vegan Pumpkin Pie Cheesecake

And This Is Why the Whole World Can Be Vegan

Vegan Meals for $3 or Less

Vegan MoFo! Post #10: Potato Chipotle Soup

Vegan MoFo! Post #9: Announcements and Chipotle Potato Taquitos!

Vegan MoFo! Post #8: Curried Split Pea & Chick'n Soup - Medicinal and Delicious

Vegan MoFo! Post #7: Frickin Pumpkin-Spiced Coffee!

Thanks,
foodchain