October 1st begins Vegan Mofo, the vegan food blogging event of the year. This fantastic awareness raising event was started by the Post Punk Kitchen as an homage to NaNoWriMo. PPK was created by Isa Chandra Moskowitz, in 2005, and quickly escalated into a place where vegans could write and talk about vegan cuisine in a safe and happy place. Isa has also written several awesome cookbooks. You should check them out.
What Vegan Food of the Month does is bring vegan cuisine into focus, not just in the food blogging world, but in the blogging world itself.
Here’s what is involved. For thirty days, vegan food bloggers write about food related topics. Whether it is the dish of the day, or your favorite restaurant, or favorite tools, the point is to write. Just like NaNoWriMo, where a person writes a novel in thirty days, we bloggers write about food and food things.
Sure, I’m panicked a little. I wasn’t a dedicated writer last month, and I have a crazy work schedule. But I’m serious about helping other people explore options in dining besides the meat and potatoes they think they need.
So raise a glass to the month of October, and here’s to good writing on Vegan Mofo!
Here are the recipes I developed for the King Quinoa Cooking Class. I hope you try them out. They were tasty, especially the muffins. Quinoa Flour is a little pricey, but you don’t use that much in the muffin recipe, so you can make lots of muffins with one bag.
I hope you enjoy these recipes as much as the Class did. I had great fun cooking, and they had fun watching, helping, and eating.
I had the greatest time with this class. There were five attendees, four in a birthday party, and a fellow who wants to learn how to cook. Everyone was in a good mood, and were surprised that they were going to get to eat. They thought they had come just to watch. The food was a success based on the attendee’s immediate reactions. And I was able to pass on some invaluable knowledge and skills.
Of course I always scare the class attendees with the fire and heat, and here’s why, that’s where the skill comes in.
The Pro in Action
The menu for the class was simple, but tasty:
- Quinoa Flake Cereal with in season fruits and berries
- Seasoned Quinoa Cakes
- Sauteed Garlicky Spinach
- Roasted Rosemary Red Potatoes
- Quinoa Muffins
The food was 100% Gluten free. Not really intentional, but that’s what happens when one cooks with quinoa.
I encouraged attendees to help shape the quinoa cakes. They kept comparing the cakes they made with their friends, “Yours is better than mine.” And of course, I went around and showed each of them how to shape the quinoa into the little delicious cakes that you then fry in oil to get crispy.
The Class is helping.
The biggest hit of the night were the Quinoa Muffins.
These little gems are made with quinoa flour, quinoa flakes, bananas, and a little bit of agave syrup. The personal touch I added to the recipe were the fresh, ripe peaches. Stupendous.
These were all the rage
Next month I’m teaching all about chilis, including sauces and salsas. I hope that class is just as fun.
I’ve taken a little hiatus from writing. Yes, recipes have been posted, but the food knowledge and history and the perspective columns have been suffering. I promise to get back to writing in both these areas later in September.
Recently, I’ve been working on re-developing the website, and that involves taking lots and lots of photographs. Once the photographs are taken they then have to be cataloged with keywords and other such technical fun stuff, and uploaded to the server so that i can eventually share them with you, the reader. It is a phenomenal task, and one that is hard to concentrate on while working a full time job, a part-time job, and writing for this blog.
I don’t mean to sound like a whiner, but when we are done re-designing this site, it will be worth the wait. Some of the photographs I’ve taken are true “money” shots. Others are good, and will appear on this blog throughout the next year. I might submit one or two to FoodGawker, we’ll see. In the meantime, enjoy a little of the fruits of my labors.