For many there is still a lot of mystery behind what vegans eat. I have been offered fish more than once yet asked, “can vegans eat peanut butter?” just as many times.  There actually isn’t much secret behind what we eat, and preparing food is really quite easy – you just leave out the animals. 

I’m using Vegan MoFo to take an A-Z trip through my pantry to bring you 26 easy recipes to show you that anyone can cook vegan. Eating vegan, well, it’s as easy as ABC.


Have I ever shared with you my blogging process?

It starts with an idea for a recipe which gets tested out in my kitchen. Sometimes, especially for savory dishes, I get it right away. Other times it takes some trial and error. And error. And error. There is the occasional recipe that at this point falls down the “bad egg” chute (you know, where Veruca Salt lives) but most of the time I am able to get the results I’m looking for before too long.

The next step is the photo shoot. This is a difficult one to coordinate. I don’t like taking photos if my kids are awake. I don’t like taking photos before the hour of 10 am and after the hour of 3 pm (roughly). And I don’t like taking photos after the food has sat out too long. I have to bend these rules some if I’m sharing meals that I will be eating for either lunch or dinner but most of my photographs are taken on the weekend or Wednesday mornings (my work day). On some Wednesday mornings I will photograph 3 different recipes that will then sit in my drafts folder for a week or two until I’m ready to proceed.  

In the evening, after the kids are asleep, I look at my photos for the first time. That is when I start editing.  I always want to make sure I have at least 3 photographs I feel good about. At this point there is another round of casualties as some recipes, no matter how hard I try, cannot be photographed in a delicious & artistic way. Especially tacos. What’s up with tacos and why are they SO hard to photograph?! 

Once I’ve chosen my photos, edited & watermarked them, I create a new post in wordpress. I upload the photographs, write out the recipe on my recipe card plugin, tag the post accordingly, add appropriate “related links” images (I do this myself because I haven’t found a plugin that actually shares related posts), etc.

Okay, so I’ve created a recipe, tested it out, perfected it, set up the photo shoot, taken the pictures, edited them, uploaded the pictures into a new post, and written out the recipe.  Now comes the truly hard part: writing.  I don’t like actually writing about food so I try to tell a story about my past or present life that can some how be related to food. Oh, the amount of time I spend writing the words that surround the photographs and recipes is long. Way too long.  And I’m pretty sure getting longer. 

So today I’m going to give myself a break and do something I want to do nearly every time I publish a new recipe. That’s say,

“Here it is, folks. I’ll let the recipe speak for itself.”


Winter Kale Salad with Orange Poppyseed Dressing
serves 2
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Kale Salad
  1. 6 cups curly kale, chopped
  2. 1/2 cup dried cranberries or cherries
  3. 1/2 avocado, diced
  4. 1/2 pear, diced
  5. 1/2 cup toasted pecans or almonds
Orange Poppyseed Dressing
  1. 1/4 cup freshly squeezed orange juice
  2. 2 tbsp agave nectar
  3. 1 tbsp white wine vinegar
  4. 1/2 teaspoon poppyseeds
  5. 1/4 cup olive oil
  1. In a big bowl combine the kale salad ingredients.
  2. In a blender or food processor combine the orange juice, agave nectar, white wine vinegar, & poppy seeds. With the motor running slowly add the olive oil.
  3. Toss the salad in desired amount of salad dressing and serve immediately.
My Darling Vegan http://mydarlingvegan.com/

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