Tag Archives: vegan mofo

Vegan MoFo Highlights and “Food” For Thought


I came. I blogged. I ate. I conquered…well, ok. Maybe I didn’t conquer. But 15 out of 20 Vegan MoFo posts ain’t too shabby. Not to mention that during MoFo I discovered so many new bloggers and was constantly inspired by other’s posts. These are just a few highlights from Vegan MoFo (and I really want to stress the word–few. I could probably fill a tome with the amount of vegan amazingness that I discovered this month).

Beautifully decadent (and gluten-free) Orange Notella Mousse Tartlets by Kylie from Fellowship of the Vegetable. I could probably eat the whole plate.Fellowship-of-the-Vegetable-Orange-Chocolate-Hazelnut-Mousse-Tartlet

A heaping plate of Puffy Nachos with Spicy Black Beans with a yummy nacho nooch sauce by Cadry from Cadry’s Kitchen. I made the sauce last night and it was fan-tabulous!puffy nachos with spicy black beans from Cadry's Kitchen

Spicy mac and yease from Richa at Vegan Richa. I love a good mac and cheese recipe and this has a nice spicy twist to it. Plus, crispy breadcrumbs!

spicy mac and yease from veganricha

And a gorgeous streusel plum cake from Seitan is My Motor that I definitely plan to make soon.

streusel plum cake from seitanismymotor

So at first glance it seems that Vegan MoFo is really a month about food. But underneath it all, it’s really about the animals. The focus is on the food because usually that’s the only thing that stands between a person and a compassionate lifestyle. But we’ve shown and continue to show that good food doesn’t have to involve suffering or dominion over another being’s life.

I am vegan for the animals. If it’s possible to live my life without causing them harm or suffering, then I would be remiss not to. After all, we share the same planet. Breathe the same air and come from the same stars. We’re all just here trying to live our lives, day by day, doing our thing.praying-mantis-0329-1

How was your Vegan MoFo?

*the photos corresponding to the recipes belong to the linked bloggers.

Blastin’ off Vegan Mofo with Cashew Cheese

This year’s Vegan Month of Food (or Vegan MoFo) is officially here. If you don’t know what Vegan MoFo is, it’s basically vegan-food-blogging on crack.  Bloggers all over the world commit to posting about vegan food at least 20 times in one month. TWENTY times!! If you’re a blogger, or anyone who has ever felt that there’s not enough time in a day, then you realize how intimidating this can be.


I wasn’t initially planning on participating but somehow I ended up on the official list.  I have no theme. I have no plan. Unless flyin’ by the seat of my pants is considered a plan. I figure I’ll just do what I normally do but more of it. There. Plan done.

To start off my first EVER official Vegan MoFo post, I thought I would talk about one of my favorite recipes here at Luminous Vegans. One that I go back to all the time because it’s so tasty, easy and versatile…..cashew cheese!


I’m a big vegan cheese lush but I can’t afford to always have Daiya around.  So I usually keep a batch of this savory cheese spread in the fridge to use throughout the week and it satisfies my cheesy cravings. It can be eaten alone, on bread, with veggies or in other dishes (like mashed cauliflower or stuffed shells).cashew_cheese-4672-2

It’s quick and easy to make and ready to eat right away.  The only part that takes planning is remembering to soak the cashews before hand. It’s softer and more spread-y immediately after blending, but firms up some in the fridge. These pics were taken right after blending it.


Cashew Cheese


  • 2 cups soaked raw cashews, drained (A couple of hours or overnight soaking is best. But it works just as well if you soak it in hot water for 30 minutes and use a high speed blender. I use my Vitamix)
  • 2 tbs nutritional yeast
  • 2 tbs lemon juice
  • 2 tbs almond milk
  • 1 tsp tahini
  • 1/2 tbs onion powder
  • 1 tsp salt



Throw everything in a food processor or high-speed blender and blend until smooth. Store it in an air tight container for up to a week in the fridge.


Rustic pumpkin cheese ravioli

“You are a ravioli making god!!!” is something that won’t be said about me. Probably ever.  But when you have an extra can of pureed pumpkin from pumpkin muffins  and an overly ambitious cooking agenda, this is what happens.

We’ve never made pasta from scratch before, let alone ravioli. But this recipe from vegandad was so simple. We don’t have a pasta machine so we rolled it out with a bread pin. It’s hard to tell, but each one is “uniquely shaped and specially hand crafted” (read: irregularly shaped). That’s the rustic part.

The filling was composed of a can of pureed pumpkin mixed with about a tablespoon of satueed minced garlic and some black pepper…

…and the cashew cheese pictured below. I was inspired by Tal Ronnen’s cashew cheese recipe but tweaked it a bit. I blended 2 cups of soaked cashews with 2tbs of nooch, 2 tbs of lemon juice, 2 tbs of almond milk, 1 tsp tahini, 1/2 tbs onion powder and 1 tsp of salt. I stirred in 2tbs of chives after that.

I then mixed some of the pumpkin with the cashew cheese to make the ravioli. I didn’t use all of the cashew cheese mixture, only about 1/2 of it.

We had one very wistful watcher while we worked (whoa, alliteration).

After giving the ravioli a quick dip (~4-5 minutes) in low boiling water, we tossed it with olive oil, salt and pepper and threw a dash of nutmeg on top. Even though the ravioli looked kinda funny, it was creamy, cheesy, pumpkin-y goodness!

Smell that? It’s October.

I am in love with all October-y stuff. Um, hello pumpkins, Halloween, fall leaves, sweaters, cinnamon…need I go on? I was feeling prematurely October yesterday so I decided to make “The Best Pumpkin Muffins” from Isa (from Post Punk Kitchen, duh). I followed the recipe except I subbed maple syrup for the molasses and I used a smidge less oil.

I whipped up an icing to put on it because I just bought some Madagascar vanilla beans and wanted to use it. I used a fork to mash together 1tbs of margarine (Earth Balance), and 1 cup of powdered sugar. Then I slowly added almond milk until it was the consistency I wanted, scraped some of the vanilla bean into it and stirred until smooth.

These were so easy to make and are just as the title says, “The Best Pumpkin Muffins”. I’m going to nom on these dessert-for-breakfast muffins all week.

PS: I’m really upset that I missed the deadline for Vegan MoFo. 😦 BUT, I’m still going to use it as a motivator to start blogging regularly. Sleep is over rated anyways.