When I announced that I would be co-hosting a cooking challenge group, I knew immediately I wanted to get my son (the ‘visioneer’) to create a logo that brands and signifies our objective: modern, fresh and, most importantly, creative cooking. In fact, he gave us 3 logos with different images and varying shapes and sizes so that each group member could choose what best fits their blog – or mood. I’m going to feature all 3 in this round-up … just because.
Here’s our first challenge.
IT’S A VEGAN PALOOZA
“Choose one of your favorite rich, heavy, fatty animal-protein-based meals and give it a healthy VEGAN spin.”
For anyone not sure what vegan is …
Veganism is a type of vegetarian diet that excludes meat, eggs, dairy products and all other animal-derived ingredients. Many vegans also do not eat foods that are processed using animal products, such as refined white sugar and some wines. Most vegans also avoid the use of all products tested on animals, as well as animal-derived non-food products, such as leather, fur and wool.
What do vegans eat?
This is perhaps the most common question about veganism. A vegan diet includes all grains, beans, legumes, vegetables and fruits and the nearly infinite number of foods made by combining them. (Source: about.com)
* * *
I think you’ll agree creativity abounds. Here (in no particular order) the Creative Cooking Crew presents Vegan.
The Vegan Gutbuster from Lori of Taste with the Eyes.
Old Fashioned Chocolate Cake with Cranberry Topping from Evelyne of Cheap Ethnic Eatz.
Sweet Plantain Empanadas with Mixed Mushroom Picadillo from Norma at Platanos, Mangoes + Me!
Pumpkin Crepes and Maple Ice Cream from Marisa, Cook’s Book.
Mushroom Yakitori and Mushroom Scallion Potstickers from the Home Skillet team.
Nime Chow from Victoria of Mission Food
Smoked Tempeh & Grain Meat Meatballs with Zucchini Spaghetti & Grain Meat Ragu from Lazaro Cooks.
Lemongrass Chickpea Tofu Skewers with Spicy Soya Pomelo Dip from Maya of Foodiva’s Kitchen
Two Potato Tofu Napoleon from Christo of ChezWhat?
Vegan Sushi and Edamame Salad by Maureen of Cuisine by Maureen
Batata Vada by Deana of Lost Past Remembered
Baked Pear and Chi Lentils from The Ardent Epicure
Gnocchi with Roasted Garlic Cashew “Cheese” from Tracey of TastyTrix
Broccoli Divan by Faith of An Edible Mosaic
Lentil Loaf by Erica of My Colombian Recipes.
Cauliflower Soup by Laura of La Diva Cucina
Hot Tofu Sliders from Angela of Spinach Tiger
Meatless Meatballs + Spaghetti from Jessica of Cajunlicious
Tempeh Filo Triangles and Brussels Sprouts Slaw from Kelly of Pink Apron.
Baja Style Tofu Tacos with Beet/Carrot Slaw + Avocado Mash from Debi.
And, La Frita, my vegan Cuban burger.
Note: The third logo style is my sidebar. >>>
The Creative Cooking Crew will be back next month with a new and fun challenge.
Follow us on pinterest.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!