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My Vegan MoFo Pick: Cast Iron Mac & Cheese from Get Sconed

Nikki Spigner:

Today’s Veg MoFo amazing deliciousness goes to….

Get Sconed‘s Cast Iron Mac & Cheese!!!

Beautiful. I’m looking sideways at my cast iron, right now.

Originally posted on Get Sconed!:

Here’s a recent ah-ha I’d like to get off my chest: I think I’m over canned fruit filling in my desserts. I had a pastry from a bakery this morning that just made me uncomfortable. It’s Oregon. It’s early September. It wasn’t a miniature pie. It doesn’t seem OK. Look, don’t hold me to this when the zombie apocalypse comes, but that’s not a promise either. I could go either way.

In other recent eats, the very first actual dish I cooked upon my return from my month in New York that did not involve my precious, instant mushroom ramen was some good ol’ fashioned cast iron mac & cheese. It should come as no surprise that it was the one-and-only Isa Chandra who led me to see the cast iron light, and it’s now my go-to cooking pan and my favorite vehicle for baked mac & cheese. The well-loved cast…

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News: It’s The Vegan Month of Food 2014 (Vegan MoFo)!!

I’m so incredibly excited to remind everyone that this month, vegan blogs across the sphere are participating in a mega, month long, blogathon of yummy vegan goodness (and some badness… the best kind of badness):


I’m sad to say that I won’t be participating, this year (fingers crossed for next year).*  But, I implore you: go to veganmofo.com, read the post of all posts concerning the event, and check out the incredible list of blogs participating in the event.  Then, go to those blogs–as many as you can, as often as you can.

And in lieu of participating, I’m going to feature my favorite blog of the day.  I’m excited to see what this incredibly creative and food-loving community brings to the table!    

Today’s feature:  

Vegan Yack Attack‘s “Return of the Mac MoFo“!!!  

A MONTH of mac recipes???  I can’t.  I just can’t.  Except, I absolutely WILL.

*There is this little thing that I’m finishing… you know… that little book length thing I need to finally get outta the “grad student” world.  Ya that.  So, not me, this year.  

Carrot Lentil Salad

Carrots and LentilsI’ve been meaning to share this recipe all summer long.  I have kept a large bowl of the base mixture (the carrots and lentils) in my fridge on and off for the last few months, making it easy for me grab it as a quick and simple meal when I’m not feeling like cooking.  It is good as an entree or a side dish.

Now it seems that it will be my go-to for late summer. It packs well and is great cold from the fridge or at room temperature.  It has a subtle sweetness that contrasts with a generous combination of floral and warm spices.

All of the flavor comes from the lentils, and the salad is dressed simply, with olive oil, salt, and pepper.  Do not dress until you are ready to serve and eat, as the salad will simply absorb the oil and become really dry (I do add the olive oil, salt, and pepper to the bowl I carry to work for lunch–but it is certainly better when it is freshly dressed).


  • 1 c dry whole red lentils
  • 1/2 c red wine
  • 1 1/2 c water
  • 1 large bay leaf
  • 1 t whole fennel seed
  • 1/2 t whole coriander
  • 1/2 t whole cumin
  • 1/2 t ground black pepper
  • 1 unsalted veggie bullion
  • 3-4 large carrots, grated
  • salt, pepper, and olive oil to taste


  1. In a mortar, add the cumin and coriander, and crack with a pestel (not a fine grind, but until coriander is in 1/2 pieces)
  2. Add to a saucepan: the lentils, wine, water, bay, fennel, coriander, cumin, pepper, and bullion.
  3. Cover and bring the saucepan to a soft boil.  Once boiling, uncover the pan and turn the heat down to medium, and cook lentils until tender but not falling apart (20-30 minutes).
  4. Drain the lentils (if needed), and pull the bay leaf.  Cool lentils to at least room temperature.
  5. Combine the carrots and lentils.  Add salt, pepper, and olive oil to taste.  Serve.