October is the vegan month of food on the interweb when over 700 blogs commit to posting at least 20 entries each on vegan food. All the blogs are linked at Vegan Mofo which was an inspiration to me during and after my pledge to be veg last year. It's actually what inspired me to start this blog....all in the goal of being listed on the Vegan Mofo blog roll. Well, this year.... I'm going to be!
My general theme next month is going to be Fall favorites and Halloween inspirations free of animal products. Expect to see slow cookers, stews and hearty meals with the fruits of the Fall harvest.
Hosting a Fall gathering at you house? A simple and delicious vegan menu that meat-eaters will love is chili with all the fixings and cornbread. Trust me, we had 20 people over last week and no one missed the meat and dairy. The trick is to make really flavorful and hearty food people recognize. So, opt for the beans instead of a fake meat. And give them options to make it their own. Double down on the toppings: onions, cilantro, pico de gallo, guacamole, soy sour cream, cabbage, limes, tortilla chips, cornbread.
We made the chipotle black bean chili from Fresh from the Vegan Slow Cooker which is a thick, flavorful soup that can be used as taco or burrito filling. I used Fred's cornbread recipe from Native Foods cookbook which was a huge hit because it's moist with undertones of maple and citrus.
So stop back often in October and celebrate hearty Fall classics and encourage me to be a vegan mofo. :)
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