Vegan Mofo: Day Twenty-Six


Vegan Month of Food: Day Twenty-Six

Talk about the best T-day ever! I didn’t take one single snapshot of food yesterday. We were too hungry to wait any longer as we served dinner an hour later than what we guesstimated. But what a meal it was!

I’d have to say the stuffing and the apple strudel were the biggest hits, but everything was delicious! Dandies vegan marshmallows were AMAZING on the candied yams and using sprouted bread for the stuffing really made it heartier than normal. My mushroom gravy turned into a masterpiece when I used both organic mushrooms and organic mushroom stock. Literate Zombie’s smashed potatoes were seasoned perfectly and leaving the skin on the potatoes made it super rustic.

The leftovers were completely obliterated overnight. I believe we have a can of black olives and stuff to make salad so this is most likely what will be happening for dinner this evening. Maybe I can convince the Literate Zombie to pick up a loaf after work so we can have some yummy garlic bread along with the salad. He made this AWESOME ranch[ish] dressing yesterday with tofu and herbs and Vegenaise that was out of this world!

I am very happy to say that we  are not out fighting the crowds in the name of commercialism. Instead, we are here, veging out so-to-speak before he goes into work tonight. The holiday was a lot of fun with roommates and bandmates alike, coming over to hang out, eat and play music. We both are truly blessed 🙂

Come back for some actual meal pictures and a write up of how convincing I was to get some garlic bread added to tonight’s dinner!


Instead of salad and garlic bread, we ended up having organic mushroom sandwiches with tomatoes, avocado slices, Nayonaise, stone ground mustard, fresh cracked pepper dipped into Literate Zombie’s ranch[ish] dressing leftover from Thanksgiving. And since I’ve been a bit stingy with the pictures lately, here are some of tonight’s dinner:


Chef Snack

Tomato covered with Literate Zombie's dressing

Smoky mushrooms stole the show tonight

Put avocado in anything and it's instantly better for some reason


Money Shot

I have no clue what we’re planning on having tomorrow. But when I find out, I’ll be sure to let you in on the secret!

Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!

Vegan MoFo: Day Twenty-Five


Vegan Month of Food: HAPPY THANKSGIVING!

It is officially Thanksgiving 2010. The cooking will commence around 1 and since we don’t have a dead bird that has to be in an oven for 8 hours, I think this will be the most relaxing holiday meal we’ve ever prepared.

On the subject of the holiday, I thought it appropriate to write about what I am thankful for. A very common path to take I know, but if I were to write of these things, now is the time.

I am thankful for my husband. He is the glue holding me together. A best friend in the truest sense, I would not be who I am today if it were not for him. He has opened my eyes to what life has to offer while showing me that acceptance of the very worst can only enhance the positive. I am at a loss for what I’ve done to deserve having him in my life. I am so very proud to be his wife, standing by him through whatever gets tossed our way. We’ve been together for a third of our lives and the fun hasn’t stopped yet.

I am also thankful for my in-laws. They are the only real family I know. They have accepted me for who I am and I feel no pressure to be anything but myself in their presence. I am proud to be a Quirk and to be a part of these people’s lives. I love them unabashedly and would fight to the death for them.

I am thankful that we have a roof over our heads and food in our stomachs. We are able to pay our bills because my husband has a job. We may not have many extras, but we’re happy.

I am thankful that we are vegan. I am proud to say that our lifestyle reflects what we believe in. I am thankful for Jenny Schnaak who re-inspired us to return to eating this way; her friendship is a true blessing in our lives.

I am thankful for the ability to play music. Being in a ukulele band and playing with other people has been such an amazing experience. We’ve made new friends who a big part of our lives now. I am thankful for my hearing, my voice, my hands, my sense of rhythm, the creativity music draws out of me and not being afraid to share my gifts with the world.

I will take as many pictures that I can of today’s festivities. Have a very warm, safe and happy holiday everyone!


Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!

Vegan MoFo: Day Twenty-Four


Vegan Month of Food: Day Twenty-Four

Thanksgiving Day Menu:

Veg Platter [cucumber, carrot, celery, black olives, green olives] with Ranch[ish] Dip

Romaine Salad with Tomato, Avocado, Celery, Carrot, Cucumber with Citrus Ginger Vinaigrette

Herb Seitan

Smashed Potatoes with Mushroom Gravy

Literate Zombie’s Garlic Bread

Better than Last Year’s? Stuffing

Candied Yams

Dutch Oven Apple Cobbler

Organic Apple Juice

We’re both excited to prepare this massive meal for the holiday. This time last week we weren’t even going to celebrate! I’m tackling the seitan, the gravy, the yams and the cobbler. Literate Zombie has the rest covered. If there is time, I will try to get a few pics taken, but no promises.

Looks like this is it for today’s post however 😦 There so much to be done. Planning a Thanksgiving is a lot harder than I thought!

Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!


Vegan MoFo: Day Twenty-Three


Vegan Month of Food: Day Twenty-Three

It’s a bright and early post for us here today because we’re getting up to go see Harry Potter! I’m not sure if I will have time to detail dinner plans for this evening as we have a BIG grocery shop* planned for Thanksgiving. We weren’t going to do anything special, but there are a few people we know who don’t have any family around so we figured we’d cook and if people want to celebrate, the more the merrier.

I am currently looking for a cobbler dish of some kind to make for dessert while doing the standard fare [veganized of course] for mains. Mashed potatoes and gravy, yams and marshmallows, green bean casserole perhaps. We’re still working out the details.

Anyhow, the very least I will blog about is a short review of whatever vegan goody we decide to take with us to the theater. It may not be until pretty late, but better that then never I’ve been told!

*It looks like we’re forgoing any kind of budget as we’ll be funding Thanksgiving ourselves


Wow. Harry Potter was AMAZING. Very much worth our money to go see it in the theaters. And the treat we took with us was a bag of Uncle Eddie’s Vegan Peanut Butter and Chocolate-Chip Cookies! So delicious!

The cookies themselves seem to crumble a bit more than other commercial brands, but it’s a real cookie. They aren’t loaded with preservatives. Instead, they’re chock full of organic and non-gmo ingredients that are simple to understand [and pronounce]. There wasn’t much of a chew to the cookies; there was more of a melt-in-your-mouth kind of texture. And they weren’t unnecessarily sweet like some baked goodies can be. All in all, I like Uncle Eddie’s and will be more apt to picking up a bag in the future.

We also tried something else new to us today: vegan jerky. Literate Zombie was sneaky and grabbed a package for $1.39 when I left the line to grab a coconut juice. When I was looking at the receipt in the parking lot, all I saw was TX BBQ JERKY and was instantly confused. Then, my dear husband whipped out the package and we tried some.

OH. MY. GOODNESS. It hasn’t been too long that I don’t remember what jerky tastes like. This stuff [made by Primal] not only flaked like it’s meat counterpart but tasted like it too! The fact that it doesn’t dissipate in your mouth and it holds up to chewing is really amazing. If I ever get a hankering for jerky, I know it can be satisfied with this stuff. It doesn’t happen often so it will be a nice treat every now and then.

Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!






Vegan MoFo: Day Twenty-Two


Vegan Month of Food: Day Twenty-Two

Wow I’m posting late today! We had to make a run to the post office to ship out one of my sushi roll pillows. Then we met up with a couple of friends before Literate Zombie had to go to work. But, I’m back now and ready to tell you all about what’s for dinner tonight.

We are having the rice stir fry meant for last night. I have the brown rice slow cooking right now so it will be ready to go when Literate Zombie comes home from work. Carmelized onions, sauted broccoli and zucchini will  be the stars of tonight’s delectable dinner. I am so excited about this!

Tomorrow we’re going to see Harry Potter and then go shopping for Thanksgiving Dinner! This year, we’re celebrating with friends since we don’t have any family close enough to get together with. Delicious vegan food, some ukulele playing and just enjoying the day!

Come back later to read about our plans and how the stir fry ended up!



Broccoli Zucchini Onion Brown Rice Stir Fry

Tender-crisp broccoli, perfectly sautéed zucchini and onion, all tossed together with organic brown rice in our wok equates to a serious factor of YUM. It’s been awhile since we’ve had a stir fry like this. I didn’t realize how much I missed having them until this dinner right here. So good!

Literate Zombie and I have a “date” to watch Harry Potter and the Half-Blood Prince before going to the theaters tomorrow so I must skedaddle. ‘Til tomorrow, MoFoes!

Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!


Vegan MoFo: Day Twenty-One


Vegan Month of Food: Day Twenty-One

Hello MoFoes! I’m ever so glad that I made too much chili last night. It’s been sitting and marinating in itself all night in the fridge, building up flavors. Chili is one of those things that gets better as leftovers so I’ll be having some delicious lunches for the next few days. The weather looks like it will be complimenting the dish too so all around, good choice for a dinner this week!

Tonight we will  be having rice stir fry. A simple dish of well, organic brown rice and some veggies. Both Literate Zombie and I love stir fries; you can throw anything in them! Well not just anything but pretty close. When we were interning on the goat farm, the intern house always seemed to have a stir fry going. Oh and the rice cooker too. The combinations of flavors and veg seem endless! Eat in a bowl or throw it in a wrap and there’s your meal. Quick and easy like we like it.

But for now, I must dash off for a shower, prep the rice and head out for ukulele practice. Then we will be back tonight with the yum factor of our dinner.


Change of plans! Practice went a bit longer tonight [6 hours!] and I didn’t end up making the rice. So for the first time for dinner in awhile we’re having leftovers! Chili with the black bean burger mix from two nights ago all crisped up in the cast iron skillet. No food porn though 😦

Tomorrow will be the rice dish with onions, broccoli and zucchini. YUM!

Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!


Vegan MoFo: Day Twenty


Vegan Month of Food: Day Twenty

Good afternoon MoFoes! Today is Chipotle Chili Day [thus the festive bean banner]. What better kind of day to have warm and satisfying chili than on a cold, wet and rainy one like this? I will be in the kitchen chopping and dicing my way through onion, garlic and chipotle chilis to add to crushed tomatoes, black beans and red kidney beans. Simple tastes and perfectly seasoned is what I’m aiming for in tonight’s meal.

There’s only ten more days to go with Vegan MoFo. What an exciting project to be a part of. Literate Zombie really has outdone himself in the kitchen, if I may say so. I know we’ve heard several roommates comment on more than one occasion on the delightful smells undulating from the kitchen at one point or another this month! If that’s not motivation to keep things up, I don’t know what else is. Well, the taste of the food is pretty good motivation too!

After MoFo is done, I have a few reviews I plan on writing about Silk Nog and Silk Pumpkin Spice drinks. And of course, I’ll continue with my ‘Being Human’ series while Literate Zombie forges ahead with ‘Misadventures’. We’ll both get to work on filming the ‘Tutorials’ and writing about basic cooking skills. I really hope that Vegan MoFo has piqued the interest of some non-vegans. I suppose that that’s one aspiration among many for this project.

Okay. I have to get back to work, but I will eventually return with Chipotle Chili details after it has been prepped, cooked and eaten.


Okay so that was literally the spiciest food I have ever consumed. Wow! The chipotle really heated things up. So good!

Chipotle Chili

Crisp-tender green bell pepper strips, rough-chopped chipotle peppers, organic mushroom broth, crushed tomatoes, black and red kidney beans make up this sturdy rustic meal. Elemental taste contributes to simplistic elegance. Now I understand why Literate Zombie likes to eat chili very rarely; chili needs to be saved as a once-in-a-blue moon kind of event because chili done right is well-worth the time and effort put into making the “perfect pot”.

Literate Zombie also made an excellent little side salad that we split. Made up of alfalfa sprouts and fresh spinach, leftover cold sweet potato fries [yes they save much better than their Idaho spud counterparts] and covered in a stone ground mustard aoili dressing, it tasted like Georgia summer to me. Full of goodness with a Southern-style note thanks to the sweet potatoes. I want to make the fries again just so we can have cold ones to throw into a salad the next day!

My Kind of Salad

Also leftover from last night were some jalapeño breadcrumbs. We threw them on top of the chili along with some nutch to give it a cheezey element. I believe it complimented the spice well.

So what’s up for tomorrow? I don’t know and neither does Literate Zombie. It could be a rice stirfry or….?

Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!


Vegan MoFo: Day Nineteen


Vegan Month of Food: Day Nineteen

Morning MoFoes! The lovely Kara Hadley from her blog Food Pulse [GO READ IT!] asked for the pancake recipe we used last night. I’d just like to say that the carbonated water really IS necessary as it leads to light and fluffy pancakes. The syrup recipe still needs a bit of tweaking, so just use pure maple syrup. You know…the good stuff.

Vegan Pancakes: from The Post Punk Kitchen


1 1/3 cups flour
2 tsp baking powder
1/4 teaspoon salt
1 cup soy or rice milk
1/3 cup carbonated water (We used club soda)
1 tbsp sugar
1 tbsp vegetable or canola oil


Preheat a griddle or frying pan over medium heat. In a large bowl, combine the flour, baking powder, and salt. In a separate bowl, mix together the soy milk, carbonated water, sugar, and oil. Combine the two and mix until combined.
Grease your griddle or pan with margarine or a little oil. Pour some batter on and flip when it is bubbling.
Serve pancakes with syrup and fresh berries.
*Note: if you want thicker pancakes, use less liquid; thinner, use more.


Tonight’s the night! Black Bean Sliders! Jalapeño Buns! Sweet Potato Fries! Fancy Dipping Sauces! Homemade Grape Soda*!

*No homemade vaniall coke for us. That recipe requires coffee and that’s just not up our alley

I’m really excited. It’s been awhile since I’ve had anything burger-related and I believe this to be  the perfect solution! So come back for details and documentation of Literate Zombie’s mad skills in the kitchen. Word.


Good news or bad news? I personally always pick the bad first ’cause the odds of being cheered up by the other news is greater. So here goes: no grape soda 😦 Literate Zombie forgot to pick up the grape juice. We were planning on mixing it with the leftover carbonated water from last night’s pancakes but alas; no juice, no soda.

Moving on to the good news! The sliders were pitch perfect, buns delectable, toppings phenomenal, dipping sauces satisfying and sweet potato fries golden, delicious and plentiful. Sadly, no picture came out clear enough to show here 😦 I think there’s such a thing as bad food porn and it should be avoided at all costs.

But, pictures of the Chipotle ketchup, vegan aioli, fixin’s, jalapeño buns and the savory burgers themselves did!

Vegan Aioli! Sooo good on the sweet potato fries!

Organic spinach, Roma tomatoes and homemade Chipotle ketchup and aioli

We felt like part of the "Finer Things" club tonight

Yes, Please!

Tonight was very rare in that Literate Zombie worked a day shift and had this evening off. So he came home and we went to jam with the group we’re forming. There’s something about playing music with other people that brings out the wonderful in life.

I write this with a smile on my face, my belly full of vegan deliciousness and I think of how great today was.

Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!






Vegan MoFo: Day Eighteen


Vegan Month of Food: Day Eighteen

I can’t believe it’s already Thursday making one it one more week until Thanksgiving! Last year on the holiday, Literate Zombie and I had a completely vegan meal that we both prepared. We made a HUGE batch of mashed potatoes with tiny cubed seitan pieces covered in a homemade gravy. That was it. Absolutely delicious.

I’m not really sure what we’re going to do this year. We haven’t really talked about it since we’re doing menus by the week now. All I know is that I hope mashed potatoes and homemade gravy make another appearance on the dinner table that night!

As for this evening, we’re having BRINNER! Brinner = Breakfast for Dinner. Warm homemade pancakes and from-scratch syrup will  be tantalizing our taste buds while fresh organic squeezed orange juice will wash it all down. I am ever so excited for this. I’m usually a waffle kind of gal, but I’ve had the taste of pancakes on my lips for a week or so.

So come back to read all about it tonight. I’ll also write a little review on the pancake recipe we’re using because it contains carbonated water. Interesting….


I normally don’t do this, but because we had no leftovers to eat for lunch [’cause salad really is that good] we had to make something different for lunch. Yummy sandwiches and pretzels for mid meal! And I actually have some GOOD food pics taken in natural light. Feast your eyes on this, MoFoes…


Delicious little spinach leaf
Take a peep…



Okay I’m serious this time. I’m gonna leave and not come back until after dinner…


These pancakes were AMAZING! The syrup had a good flavor but the consistency started to change as it cooled off. It became more like molasses but that didn’t matter. Add in the buttery goodness of Earth Balance and all of that equates to an overly stuffed stomach and an aftertaste of yum in my mouth. Oh yeah and the fresh hand-squeezed orange juice? Just a big ol’ glass of awesome.


The club soda seemed to add a special something. Literate Zombie says he wouldn’t make pancakes again without it or a cast iron skillet. A nice crisp edge on the cakes like those we tasted tonight only comes from cooking on cast iron.

I ate too much of this...but it was totally worth it

It’s been way too long since we’ve had pancakes. We found a waffle iron in the kitchen but we don’t know if it works. Time before beddy-bye is short tonight so we didn’t want to risk things not working out.

I remember thinking to myself “I can’t believe this is vegan!” while my mouth worked things out with the tasty stacks laid before me by the chef. I’m glad we ran with the idea for pancakes. Not a bad decision. Having brinner was a nice contrast to our savory dinners of late.

But as always, I’ve been looking forward to tomorrow night’s dinner since we came up with it:

Black Bean Sliders on Jalapeño Buns, Hand Cut Sweet Potato Fries with dipping sauces and Homemade Vanilla Cola

I just know it’s going to be good!

Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!


Vegan MoFo: Day Seventeen


Vegan Month of Food: Day Seventeen

Hello and good afternoon MoFoes! It’s a busy and bright day here in San Diego. With a couple of projects still needing attention, I feel like I haven’t posted a lengthy update in awhile so here goes.

Sticking to a budget can be hard. Little tips and tricks [like not going grocery shopping when you’re hungry] are always helpful but I think the best thing we’ve learned to do is planning. Plan, plan and then plan some more. Another great tactic is to realize that although you spent all that time planning, a good deal is still a good deal. Being flexible can be beneficial so don’t be afraid to switch up a loaf of bread for discounted bakery bread. Obviously, always check the label for suspicious looking ingredients as well as the no-brainer no-nos. We’ll write a review for the entire month and list all of the lessons we learned this month.

So what exactly has been keeping me away from writing long and lovely MoFo posts? Two things: 1) My Etsy shop. It’s practically the holiday season and some savvy shoppers are turning to their keyboard instead of waiting in line to buy the perfect gift. If those gifts happen to be 100% Vegan Hand-Knit Sushi Roll Pillows, they come to see me here. 2) Literate Zombie and I are now in the developing stages of a ukulele ensemble. So we’re been jamming and practicing and plucking and strumming with the best of ’em.

It’s not that we’ve forgotten MoFo. Not in the slightest. Not ever. But time is a tricky lady; slipping through fingers quicker and quicker and before you know it, it’s time to dream of dancing vegan delights instead of writing about them.

Be sure to come back for our dinner details. I believe we’re having….I honestly don’t know. But not only will I find out- I’ll take pictures and blog about it too…just for you!


As promised I am back with dinner info. I imagine that salad gets groans out of a lot of people because it always seems to be negatively brought up when non-vegans ask us what we eat [Literally: “So what do ya eat? SALAD??!?] But when you taste a salad like this, it makes me want to retort with a snarky “Yeah I eat salad. YOU DON’T?!??! the same sarcastic and snotty tone.

Fresh organic spinach, avocado chunks, alfalfa sprouts, tomato, onion and bell pepper tossed in a homemade organic citrus vinaigrette then topped with fresh cracked pepper. And on top of that mountain of lovely tastes and textures delighting our taste buds, there’s fresh jalapeño bread spread with garlic-y Earth Balance and sautéd diced onion and spinach- all toasted to perfection.

Plain Ol' Salad? I think not!

Plain-sounding salad and bread can be more than just a side and starter. Church up dull old iceberg lettuce with dark leafy greens. I recommend spinach as the taste isn’t overwhelmingly bitter like some greens can be. Kale is pretty neutral as well. After that, add in any and all of the veggies you like. If you like some kinds cooked, throw it in a sauté pan. Tossing hot vegetables with the rest of your salad components is another way to eat this traditionally cold meal; especially if the winter months always make you feel like you need hot heavy foods.

All in all, you can’t go wrong with plain ol’ salad and bread. Period.


Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!



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