Vegan Mofo is almost upon us, and though I had a grand time last year writing posts and trying to keep up with the vegan food blogging world, this year, it seems like it is an impossible task. My regular job is demanding and busy, and does not allow time for clear, concise food writing.
I will get some more information out to everyone, that I do promise, but you will miss the mofo button on my blog.
It has a crunch, it plays well with many other vegetables, we eat it by the pound, for Fourth of July Picnics, and BBQ parties, but what is the story behind this humble vegetable that is usually associated with corned beef?
Cabbage has long been cultivated by humans. We’ve spent several thousand years selectively gardening cabbages so that there are a handful of well-known varieties. Brussel sprouts, broccoli, and cauliflower have been selectively bred for the tight florets they produce. Green and red cabbage provide larger heads with tight leaves. And then there’s the loose leaf cabbage known as kale.
I’ve returned from a two week road trip. Denver to Topeka, to Santa Fe, with a side trip to Albuqurque. The entire time, my main job was to keep the partner fed with yummy vegan food.
You would think that a challenge. But these days it’s getting a bit easier. Grand Junction, Colorado yielded Pablos Pizza. Pablos offered two sizes of a gluten-free crust with an alternative cheese. Denver gave us several selections, and I was especially excited for the Vegan Van. Amie Arias works very hard to bring her diners a top quality food experience, served up with compassion and laughter. I was able to catch a short interview on the fly.
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