Can you believe it’s over? Vegan MoFo was an incredible success this year. With 700 vegan bloggers posting as much as possible throughout the month we certainly created a delicious presence across the interwebs.
I loved sharing my stories of creating community with food, touring restaurants through recipes, and preparing gourmet gifts to share this festive season. Thank you all for reading along.
As I mentioned a few days ago, one of the best recipes I tried this month came from Matthew Kenney’s Everyday Raw Desserts. I’m delighted to share that recipe with all of your (with permission from Gibbs Smith Publishing). I have enjoyed every recipe I’ve tried from Matthew’s book but this would make a pretty special selection to share with friends and family at a holiday party.
Gingerbread with Lemon Glaze
2 cups almond flour (almond milk pulp that has been dehydrated and processed into flour)
1/2 cup coconut flour (shredded coconut processed into flour)
1/2 cup flax meal
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1/2 cup date paste
1/4 cup agave nectar or maple syrup
1 TBSP vanilla extract
1 TBSP freshly grated ginger (I suggest increasing this to 2 TBSP)
2 TBSP coconut oil, melted
1/2 cup nut milk
1/2 cup raisins, chopped
1 cup agave nectar or maple syrup
1/2 cup macadamia nuts
1/2 cup lemon juice
1 tsp vanilla extract
For the gingerbread, in a mixer (or if you’re stirring savvy – a large bowl) combine first seven ingredients until well combined. Then add the date paste, agave nectar, vanilla, and ginger and continue to mix. Then slowly add the coconut oil and nut milk. You want the mixture to be fluffy and sticky, but not oily or soupy. Mix in the raisins. By hand form the dough into one large or 12 small loaf-shaped logs.
For the glaze, blend all ingredients until smooth.
Frost each small loaf or glaze the large loaf and slice into 12 pieces. Dehydrate without Teflex for 6 to 8 hours or overnight. Serve warm from the dehydrator with a drizzle of lemon glaze.
I loved being a part of Vegan MoFo, sharing recipes, cookbook suggestions and gift ideas. I enjoyed writing posts and reading your comments (I really love comments!) – but the best part of Vegan MoFo is discovering other vegans, other blogs and lots of new recipes.
Here are some of my favourite finds from Vegan MoFoers in 2010:
Swell Vegan’s raw persimmon apple crisp
Seitan is my Motor’ s trail mix muffins
Musings from a Fishbowl’s berry scuffins
A dash of compassion’s sweet potato parfaits
Bitt of Raw’s raw cranberry cheesecake
La Vidda Vegga’s Molasses ginger cookies
I Eat Trees’ Garbanzo and carrot sauce
Heathen Vegan’s Indian nosh
Kittee’s Ginger fig preserves
Cupckae Kitteh’s fried banana with coconut ice cream
Choosing Raw’s Butternut squash and beet stacks
Diet Dessert n Dogs’ Pan-seared oatmeal wedges
Madcap Cupcake’s Holiday cookie project
Vegan Eats and Treats’ Bibimbap
In My Vegan Life’s Aunt W’s baked oatmeal
Manifest Vegan’s Roasted red pepper and garlic falafel
Post Punk Kitchen’s Carrot Cake Pancakes
It Ain’t Meat, Babe’s Whiskey apple crisp
JL’s Tofu Paella
Some daily vegan bloggers – who continued their commitment during Vegan MoFo – also delivered some fantastic finds:
MamaPea – Peanut butter cookie dough balls
Oh She Glows – Peppermint blondies
An Edible Perspective – Photo tips
Thank you to everyone who made November a virtual vegan event. I know you all put in a lot of time and effort to share amazing vegan food and your individual insights and passions with the world. I hope you’ll keep posting and supporting the growing movement toward more conscious choices and compassionate living.