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VeganMoFo V!

September 19th, 2011 11:00 am by Kelly


Vegan MoFo 2010 logo banner

 

People! The dates for VeganMoFo V have finally been announced! This year the Vegan Month of Food is October. By signing up, basically you pledge to write about vegan food – emphasis on VEGAN, and vegan only! THAT MEANS NO DEAD TURKEYS, Y’ALL! – all month, weekends optional, for a total of at least twenty posts. Challenging but fun, and an awesome community-building project to boot. There shall be contests, and giveaways, and prizes, and daily nomz roundups, and more vegan sweets that you can wag your tongue at, and a marvelous time will be had by all! Until week three, when everyone is exhausted and burnt out. (BUT WE’LL WORRY ABOUT THAT LATER, MKAY?)

2011 will be my fourth year participating (I missed the first go-round. Boo! Hiss! Boo!), and I’m really overextending myself by throwing three of my who-knows-how-many blogs into the ring. (Err, kitchen?) Over on tumblr, fuck yeah vegan pizza and fuck yeah vegan ice cream will be a breeze, since I already post four or five time per day, per blog. (Microblogging, gotta love it!) And though the PPP blog won’t be a part of VeganMoFo V (VI, perhaps?), I’ll also be blogging daily at my personal blog, V for Vegan, if you’d like to follow my progress there. (YES, THERE WILL BE PIZZA!)

If you’d like to play along too, here are some links to get you started.

Official VeganMoFo blog

Vegan MoFo sign up form

VeganMoFo on Facebook

VeganMoFo on twitter

VeganMoFo on flickr

The deadline to sign up and be featured in the official VeganMoFo blogroll is September 28, so get to it!

And now, let the post hoarding commence.

Oh, but first: the first batch of Mags & Finnick photos are up!

(Mags and Finnick being the “senior” rat terriers we adopted last week. “Senior” in scare quotes cause Fin’s more like 6, and Mags is maybe 9. The shelter staff said 10, at least. WHY OH WHY DO THEY ALWAYS DO THAT! I know that guessing a dog’s age is just that – a guess – but if you’re bound to err, why not err to the dog’s benefit? The same thing happened when we adopted Rennie: we thought we were getting a four-year-old adult, and ended up with maybe one-year-old pup. Ack! But I digress.)
 

2011-09-11 - Another Afternoon Sunbathing - 0094

Seven dogs, only one photo (so far!) in which they all appear.
And of course I’m not in it, pfffft. No justice.

More to come soon – but for the time being, I have my hands full with SIX RAT TERRIERS AND AN ORNERY OLD DACHSHUND! Oh, and now twenty mofo posts too. Seriously what was I thinking! Plus I think I’m coming down with a cold. Oh, the horrors.

Saturday Garbage Plate, 2011-09-17

September 17th, 2011 7:00 am by admin


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Pepperoni and mozzarella pizza! It’s vegan and has (soy) meat and (nondairy) cheese!
WRAP YOUR HEAD AROUND THAT. ALSO: YOUR MOUTH.
CC image via Aimee Dars Ellis on veganstockphoto.com.

This week on Twitter:

Saturday Garbage Plate, 2011-09-10

September 10th, 2011 7:00 am by admin


Taters.
 

Taters on bread, the stuff dreams are made of. (No, for reals! Can you say “carb coma”?)
CC image via flickr user ancient history; nomz via Blackbird Pizzeria.


 

This week on Twitter…

Recipe: Pita Pizza #823

September 6th, 2011 10:22 am by Kelly


2011-08-05 - Pita Pizza - 0004

 

If you’ve been following me for any amount of time – either here or on fuck yeah vegan pizza – then you know how much I love my pita pizzas! Eight hundred and twenty-three pizzas worth may be an exaggeration, but only slightly! Anyway, I made this little number a few weeks ago; the tomatoes are fresh from my own garden and terribly yummy! Most of the year I stick to sundried, but “fresh as in picked five minutes ago”? The best!

* RIP Satya. 🙁

 
Pita Pizza #823

Ingredients

1 piece of pita bread, freshly baked or frozen and defrosted
Several cups of red sauce
1/2 cup mozzarella Follow Your Heart (or the vegan cheese of your choice)
4 small Juliet tomatoes (or two medium Romas), thinly sliced
black olives, diced
Kalamata olives, diced

Directions

1. Preheat your oven to 425 degrees F.

2. As the oven’s preheating, place your (defrosted) pita bread onto a pizza stone (or lightly greased pan). To defrost a frozen piece of pita bread, just pop in the microwave for 30 to 45 seconds.

3. Spread a generous amount of red sauce on the pita bread, followed by the olives, cheese and – last but not least – the tomatoes.

4. Bake at 425 degrees F for ten to fifteen minutes, or until the cheese is melted.

5. Enjoy warm and crispy!

 

Happy Tomato!
 

Happy tomato is happy!
CC image via flickr user hellokittygroupie.

Saturday Garbage Plate, 2011-09-03

September 3rd, 2011 7:00 am by admin


Pesto Pizza

Pesto pizza makes me feel green. WITH ENVY!
CC image via flickr user mollyjade.

This week on Twitter…

http://www.perfectpizzapress.com