Happy MoFo!I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back.
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day).
Back to Vegan MoFo:I'll be posting a new recipe EVERY. DAMN. DAY. of September in honor of the Vegan Month of Food (aka Vegan MoFo). I absolutely love reading everyone else's posts who participate and the challenge of following the daily prompts provided by the MoFo crew. And let me just tell ya that my household loves MoFo too because I'm hella extra in the kitchen during the annual Vegan Month of Food.
Speaking of Daily Prompts:It's day one which means first prompt time and in this inaugural post I'm supposed to tell you a little bit about myself. I'll just kinda give you some bullet points because talking about myself can get pretty damn boring.
- I work as a paralegal by day and I'm a musician by night. I perform with this rad ass band which happens to double as my family, best friends, and my housemates;
- I've been consciously vegan for about 17 years but have flirted with it my whole life;
- Veganism is how I break the cycle of abuse (more on that here);
- Black bi-racial;
- Intersectional Feminist; and
- I dislike, very strongly, scrolling through a shit ton of journaling to finally get to a recipe, when I'm perusing food blogs.
*If you have any questions about any of these things listed above feel free to hit me up.
As mentioned above, I tend to get pretty extra in the kitchen during MoFo, but in the spirit of keeping it real on this very first day (and because the prompt says "Tell us about...what you like to cook and eat!" I'm going to share with you a simple weeknight dinner that I make at least monthly for my family. Swimming Rama is it's name and quick, easy, and tasty is it's game.
I usually make Swimming Rama with broccoli but if you don't like broccoli or you're just not feeling it, you can change out the broccoli for any greens. I've seen it in restaurants made with spinach, broccoli, a mixture of both, or kale.
Serve this ish with a big bowl of brown rice.
Swimming Rama Recipe:1 package of firm tofu, cubed
1 tbsp liquid aminos
1/2 c peanut butter
2 tbsp liquid aminos
2 tbsp lime juice
1 tbsp sriracha
1 tbsp maple syrup
- Toss the cubed tofu in the aminos, or soy sauce if preferred, and pop it in a 400 degree preheated oven for about 15 minutes or so -or- if you have an air fryer you can pop those cubes in there and air fry for 15 minutes on 375.
- While the tofu is cooking, combine peanut butter through maple syrup in your blender and get that sauce creamy af. If the peanut sauce is too thick, thin it out with some water - 1 tbsp at a time. Believe me about the measuring of the water: when I don't measure out the water a tablespoon at a time, I always add too much and then I have to add more peanut butter to thicken it back up then I have add more of the other stuff and I get stuck in a vicious cycle - so measure the water.
- To serve: make a bed of broccoli on your plate, top with tofu, and drizzle with peanut sauce.
Other similar dishes you might like:African Kale and Sweet Potato Salad w/Tofu and Peanut Sauce
Thai Inspired Greens and Thai Peanut Sauce
Thai Inspired Sweet Potato Noodles w/Sriracha Peanut Sauce
Up next, don't forget to come back here tomorrow so you can see how I was inspired by the prompt for Day 2: Take an emoji and make food inspired by it!
ICYMI, here's where I shared with you the most bomb ass VEGAN GUMBO.
Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) Instagram, Twitter, Facebook, and Pinterest. Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can # vegan4one, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.
All the love,
All the love,