Ramen, the cheap college food staple, has become the newest food trend. Apparently people stand in line for hours to eat burgers with a bun made out of ramen noodles. At H’s request, I veganized the ramen burger.
You can use whatever burger recipe you want. I tried to do something with Asian flavors and threw in the ramen spice packets. For the bun, I cooked two packages of ramen (drained and rinsed) and combined with about 1/3 cup of Vegg. I formed 4 patties by using mason jar lids covered in tin foil and refrigerated them while I made the burgers. I topped the burgers off with bok choy and a spicy ketchup. It was good, but I wouldn’t stand in line for hours to get one.
Whole Foods sells these vegan ramen flavors. Most, if not all, ramen sold in stores by me contains animal products. While it makes decent buns, it also is an easy snack, especially when you’re sick.
And that concludes a very unsuccessful Suburban Vegan veganmofo. Apparently I overestimated how much I could blog this month. While I’m still not on bed rest, moving around has become more of a challenge. I’m lucky if I’m making one meal per week.
Today is Vegan Mania in Chicago and I am so sad that I cannot make it this year. I’ve been the last two years and it is a great event with tons of delicious food and great speakers. But we have so much work to do to get the nursery ready and if I go to Chicago, I need to go to the Land of Nod to get sheets. I don’t have time to go to Vegan Mania and Land of Nod and make it back to Woodstock in time for a 4:00 wedding. So, if we get everything done today, then we’ll go to Chicago tomorrow for a reward. We’ll get sheets, have lunch at Native Foods and get milkshakes at Chicago Diner. Happy Birthday to me! If you are in Chicago today, you better be going to Vegan Mania and eating Temptation soft serve ice cream for me and pre-ordering a coat from Vaute Couture.
Not going to Vegan Mania means that we’ll be able to stop by the Loft BBQ for lunch. So, of course, I made cupcakes for the occasion – chocolate with peanut butter frosting & sprinkles and cookies & cream.
One of my running friends also has twins and recommended joining the local multiples club. The group has play dates, book clubs, and mothers night out events. It also puts on a huge resale and offers meal support for new twin moms. I doubt I’ll take advantage of the latter because I think a vegan meal request would be too overwhelming for most McHenry County residents. But I’m more than glad to share the vegan love with other new moms. So I signed up to bring a butternut squash and chickpea stew with couscous and chocolate cupcakes with peanut butter frosting for dessert. It stood out a bit from the chicken pot pie and meatloaf.
All wrapped up and ready to go.
The Best Pumpkin Muffins from Vegan with a Vengeance.
White chocolate chip & walnut
My very first vegan cook book (bought in 2006); it’s seen better days.
It’s Vegan MoFo 2013! This year it’s in September; I guess to get away from the 200 posts on pumpkin baked goods from previous October and November vegan mofos. So have a pumpkin muffin! The recipe title is accurate. As she was eating a white chocolate pumpkin muffin, my friend described them “the best.”
I haven’t been a very active blogger since I became pregnant. While I may have physically recovered from morning sickness, my motivation in the kitchen never bounced back. I imagine finding time to blog with two infants will be a challenge, so Vegan MoFo came at the right time this year. In honor of the twins, this year’s theme is Twinsies: similar but different foods (like pumpkin muffins done two ways), product reviews of two flavors, getting ready for the babies while eating enough protein for a multiples pregnancy.
White chocolate chip pumpkin muffins
Walnut pumpkin muffins
Vanilla Cranberry Yogurt Parfaits with Amande almond milk yogurt
X is for Xian Bing, Di San Xian and Xi lan hua. Not just one “X,” but three.
Xian Bing (meat pies). I used Upton’s Naturals’ ground seitan instead of ground pork and the filling was delicious.
Di San Xian (three delight): My absolute favorite dish from Beijing; I practically lived off this stuff when I was there. It’s a delicious mixture of eggplant, potato & green pepper. This recipe is pretty authentic tasting.
And finally, one of my favorite vegetables: xi lan hua (broccoli)
Chick’n & waffles: the savory version of cornbread waffles from Vegan Brunch with Gardein crispy tenders.
Birthday Cake Martinis
(makes 2 martinis)
- 2 shots Smirnoff Iced Cake Vodka
- 3/4 cup non-dairy milk
- 1/4 cup vanilla non-dairy creamer
Shake with ice and pour into sprinkle-rimmed martini glasses.
If you love salt, this recipe is for you: sweet potatoes with umeboshi dressing. I like a lot of saltiness with a sweet potato, so i thought it was good. H thought it too salty. It’s probably best to start off with just five umeboshi.